Saddle of venison grand veneur

Saddle of venison grand veneur
Average: 3.5 (2 votes)

Saddle of venison grand veneur ingredients

  • 5 lb Saddle of venison
  • 1 1⁄2 t Salt
  • 1 t Pepper
  • Marinade
  • 1 c Dry red wine
  • 1⁄2 c Red Wine Vinegar
  • 1⁄2 c water
  • 2 T Veg oil
  • 2 Sprigs fresh parsley
  • 2 clv Garlic, peeled, crushed
  • 8 Juniper berries
  • 2 Whole Cloves
  • 1 Bay leaf
  • 1 Sprig fresh thyne
  • 2 Onions, peeled & sliced
  • 1 Carrot, scraped & sliced
  • 1 Stalks celery; sliced
  • TO COOK VENISON
  • 1⁄3 c butter, melted
  • 1⁄2 c Brandy, warmed
  • 1 c Brown stock
  • 2 T Currant jelly
  • 1⁄3 c Sour cream
  • Salt and pepper to taste

Cooking Saddle of venison grand veneur

1. Remove skin from venison and sprinkle with salt and pepper.
2. Combine all ingredients for marinade and simmer 30 minutes.
3. Place venison in a deep dish and cover with marinade.
4. Cover and let stand in refrigerator for 3 to 4 days, turning from time to time.
5. When ready to cook, preheat oven to 450 deg. Remove venison from marinade.
6. Spread the marinade on the bottom of a roasting pan; add venison, and brush with melted butter.
7. Roasti at 450 °F for 30 minutes.
8. Reducei oven temp.
9. To 325 deg. Continue to roast venison, allowing 10 minutes cooking time per pound.
10. Bastei frequently.
11. When done, remove venison to warm platter.
12. Drain dripping from roasting pan into a 1-quart measuring cup. Skimi off fat. Add warm brandy to roasting pan and ignite.
13. Pour in 2 cups of the drippings.
14. Return roasting pan to oven for 10 minutes.
15. Add brown stock and cook 10 minutes longer in oven.
16. Straini sauce into a saucepan and bring to a boil.
17. Skim off any fat. Add currant jelly and sour cream.
18. Add salt and pepper to taste.
19. Serve sauce separately.
20. Buttered noodles will complement this dish.
21. Serves This recipe comes from the greenbrier hotel.

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