Magdalen Venison

Name: Magdalen Venison
Cuisine: United Kingdom
Ingredients: 6- or 7-pound saddle of venison; ½ pound diced salt pork; 1 Spanish onion; 2 carrots; 2 tablespoons butter or olive oil; 2 tablespoons butter or olive oil; 1 bottle château wine, either burgundy or claret; 1 bottle château wine, either burgundy or claret; 1 bottle château wine, either burgundy or claret; 3 sprigs parsley; 1 sprig thyme; 1 bay leaf; 2 cloves garlic; 4-5 black peppercorns; 1-2 crushed juniper berries; marinade juices, reduced; beurre manié (1 tablespoon each butter and flour); beurre manié (1 tablespoon each butter and flour); beurre manié (1 tablespoon each butter and flour); beurre manié (1 tablespoon each butter and flour); beurre manié (1 tablespoon each butter and flour); 1 wineglass of port; 2 tablespoons redcurrant jelly; glazed chestnuts; glazed button onions; sautéed button mushrooms

Preparation info

Serves
8 to 10

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

6- or 7-pound saddle of venison
4 tablespoons butter
4

Europe
United Kingdom
Main course

Method

To Make Marinade

Slice onion and carrots and ‘sweat’ them gently in a little butter or olive oil. Place vegetables in a china or earthenware casserole, not metal, and add wine, parsley, thyme, bay leaf, garlic, pepper and juniper berries. Soak venison in this mixture for 3 days to a week in a cool place, turning 3 or 4 times a day so that all surfaces of the meat are evenly exposed to