Saddle of Venison, Currant Jelly Sauce

Selle de Chevreuil, Sauce Groseille

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Saddle of Venison, Weighing About 5 Pounds
  • An Onion
  • A Carrot
  • A Pinch of Salt
  • ½ Tablespoonful of Butter
  • ½ Glassful of Madeira Wine
  • A Gill of Veal Consomme
  • A Currant Jelly Sauce
  • A Tablespoonful of Sauce Espagnole


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 a half tablespoonful of butter over. Set in a brisk oven and roast for forty minutes, frequently basting the Venison with its own gravy. Before taking it from the pan, remove the cord which binds it and place the Saddle in a hot dish. Pour the Madeira Wine and a gill of Consomme into the pan, set on the stove and let it come to a boil. Skim the gravy of all fat and strain over the Venison. Serve with a hot Currant Jelly Sauce as follows:

Take a half pint of Currant Jelly and stir till it is thoroughly dissolved. Put in a saucepan a wineglassful of good old Port Wine, set on the stove and let it come gradually to a boil. Add the Currant Jelly and mix till thoroughly dissolved; then add a tablespoonful of Sauce Espagnole and let it again come to a boil. Serve with the Venison, sending each to the table separately. Venison Steaks broiled may also be served with this sauce. The steaks are placed on a dish, one overlapping the other; the hot sauce is poured over and thus sent to the table.