* Exported from MasterCook *

ROAST SADDLE OF VENISON WITH CRABAPPLE AND SLOE JELLY

Recipe By :
Serving Size : 8 Preparation Time :1:00
Categories : 0-5G Low Carb Meat Beef-Veal Roast
Regional Irish Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lbs venison -- saddle 2.5k
Salt and freshly ground pepper -- to taste
1 lb bacon -- streaky 500g
enough to cover the saddle
juniper berries -- 1 tbsp
2 cups red wine
4 oz Butter -- 120g
-----GRAVY-----
1 1/4 cups Beef stock
5 fl oz Red wine -- or port 155g
Juniper berries -- 1 tbsp
2 tsp corn flour
- dissolved in 2 tb water
Salt and freshly ground pepper -- to taste

Rub the salt and pepper into the saddle of venison. Then cover the saddle with the strips of streaky bacon, keeping them in place with cooking twine if necessary. Place in a large tight-lidded casserole with the juniper berries and one glass of red wine. Melt the butter in a saucepan and pour over the saddle. Cover the casserole and place in the preheated oven (200C / 400F) for 10 minutes per lb, or 15 minutes per lb for a more well-done joint.
During the cooking, baste the meat with the butter and add the second glass of wine as the first one reduces. For the final 20 minutes, remove the lid from the casserole to brown the joint. When done, remove the meat from the casserole and allow to sit in a warm place while you make the gravy.
For the gravy: skim the fat (if any: venison tends to be lean) from the roasting pan with a metal spoon. Add the stock, wine or port, and the juniper berries to the remaining juices in the pan. Simmer over a moderate heat for 5 minutes, stirring constantly. Remove from the heat and add the cornflour, stirring well: return to the heat and bring slowly to a boil, stirring all the time, until the gravy thickens. Season to taste and transfer to a warmed gravy boat while
you carve the meat.

Serve with some sauteed mushrooms. A crabapple or crabapple and sloe jelly makes the best accompaniment: cranberry jelly will do if you can't find crabapple.

(from A LITTLE HISTORY OF IRISH FOOD, Regina Sexton, Kyle Cathie
Limited,
ISBN 1-85626-243-X)



Cuisine:
"Irish"












- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 817 Calories; 46g Fat (55.2% calories from fat); 83g Protein; 2g Carbohydrate; trace Dietary Fiber; 320mg Cholesterol; 1538mg Sodium. Exchanges: 0 Grain(Starch); 11 1/2 Lean Meat; 6 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com







Nutr. Assoc. : 0 0 0 0 2241 0 0 0 0 0 0 0 0 0