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Baked Saddle of Venison

The saddle of venison is the double loin. Have the ribs cut off close to use for soup, stew or pastry. Wipe all the hairs off with a soft cloth dampened in warm water, tie thickly-buttered paper over the upper part of the saddle, lay it on a rack in a bakingpan and quickly brown the joint in a hot oven; then remove the paper and season with salt and pepper. Put into the drippingpan one teaspoonful each of butter, boiling water and red currant jelly, and baste the venison with this sauce until it is entirely brown, then serve hot with the sauce in a sauceboat.

Saddle of Venison, Polish Style Prepare a saddle or haunch of a buck (one that has not been fattened being preferable), place in a stewpan, add two quarts of cooked marinade stock. Allow it to remain in this for four hours, turning it frequently; take it out, allow it to drain, lard the fillets with bacon, place it in a braisingpan and moisten to half the height of the meat with broth and a small quantity of its marinade. Braise it on a moderate fire and baste frequently. Dish it up, garnish with a pile of round truffles and two mushrooms stuffed along the sides, and a pile of sourkraut at each end. Pour over a little brown sauce that has been prepared with the meat, and serve the balance of the sauce in a sauceboat.