Roast Saddle of Venison with Rich Gravy
2.25kg (5lb) Saddle of Venison
110g (4oz) Butter
2 Glasses Red Wine
Streaky Bacon (to cover the saddle)
1 tbsp Juniper Berries
Salt and Pepper, to taste
Gravy
300ml (½ pint) Beef or Game Stock
150ml (¼ pint) Red Wine or Port
2 tsp
1 tbsp Juniper berries
2 tsp Cornflour dissolved in 2 tbsp water
Salt and Pepper, to taste
Pre-heat oven to 200°C; 400°F: Gas 6
Rub the salt and pepper into the saddle of venison.
Cover the saddle with the strips of streaky bacon, keeping them in place with cooking twine if necessary.
Place in a large casserole with a tightly fitting lid.
Add 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.
Cook for 10 minutes per pound, or 15 minutes per pound 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 has reduced.
Remove the lid from the casserole for the final 20 minutes, to allow the joint to brown.
When cooked, remove the meat from the casserole and allow to rest in a warm place.
Gravy
Skim off any fat from the roasting pan.
Add the stock, wine or port, redcurrant jelly, and the juniper berries to the remaining juices in the pan.
Simmer over a moderate heat for 5 minutes, stirring constantly, scraping the bottom of the casserole to de glace.
Remove from the heat and add the cornflour, stirring well.
Return to the heat and bring slowly to a boil, stirring constantly, until the gravy thickens.
Season to taste and transfer to a warmed gravy boat.
Serve with potatoes and some sauteed mushrooms and seasonal vegetables.
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