Yield: 4 servings
5 lbs Saddle of venison
1 1/2 tsp Salt
1 tsp Pepper
1 cup Dry red wine
1/2 cup Red wine vinegar
1/2 cup Water
2 tbsp Veg oil
2 Sprigs fresh parsley
2 cl 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 Stalk celery, sliced
TO COOK VENISON
1/3 cup Butter, melted
1/2 cup Brandy, warmed
1 cup Brown stock
2 tbsp Currant jelly
1/3 cup Sour cream
Salt & pepper, to taste
Remove skin from venison and sprinkle with salt and pepper.
Combine all ingredients for marinade and simmer 30 minutes.
Place venison in a deep dish and cover with marinade.
Cover and let stand in refrigerator for 3 to 4 days, turning from time to time.
When ready to cook, preheat oven to 450 deg.
Remove venison from marinade.
Spread the marinade on the bottom of a roasting pan; add venison, and brush with melted butter.
Roast at 450 °F for 30 minutes.
Reduce oven temp.
To 325 deg.
Continue to roast venison, allowing 10 minutes cooking time per pound.
When done, remove venison to warm platter.
Drain dripping from roasting pan into a 1-quart measuring cup.
Skim off fat.
Add warm brandy to roasting pan and ignite.
Pour in 2 cups of the drippings.
Return roasting pan to oven for 10 minutes.
Add brown stock and cook 10 minutes longer in oven.
Strain sauce into a saucepan and bring to a boil.
Skim off any fat.
Add currant jelly and sour cream.
Add salt and pepper to taste.
Serve sauce separately.
Buttered noodles will complement this dish.
Serves. This recipe comes from the greenbrier hotel