Name: Venison in Port
Ingredients: ¼ pint olive oil; 6- or 7-pound saddle of venison; salt and freshly-ground black pepper; 1 sprig thyme; 1 bay leaf; 1 Spanish onion, sliced; 2 cloves garlic; ¼ pound butter; 2 carrots, sliced; 1 tablespoon butter; 1 tablespoon flour; ⅓ bottle port; mushroom caps sautéed in butter; fried croûtons; 1 tablespoon redcurrant jelly; glazed chestnuts; glazed button onions

Preparation info

Difficulty
Medium

Appears in

Great Dishes of the World

By Robert Carrier

Published 1963

About

Ingredients

¼ pint olive oil
¼ pound butter
2 carrots

Main course

Method

Combine olive oil and butter in a braising pan. Add sliced carrots, onion, garlic, thyme and bay leaf. Place saddle of venison, seasoned with salt and freshly-ground black pepper, on this bed of aromatics. Cover the pan and cook in a moderate oven (375°F. Mark 4) until the saddle begins to brown. Pour ⅓ bottle

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Venison in Port

Ingredients

Method

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