Saddle of Venison, Currant Jelly Sauce

Selle de Chevreuil, Sauce Groseille

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Saddle of Venison, Weighing About 5 Pounds
  • An Onion
  • A


Skin the venison neatly and remove all the sinews from the surface. Take fine larding needles and lard closely. Tie the Saddle around four times. Slice the carrot and onion and put in the roasting pan. Place the Saddle of Venison on top of these, sprinkle lightly with a pinch of salt, and spread