South African game recipe for saddle of Venison

In the early years at the Cape Colony, in the mid-1600s, venison was regarded as a delicacy. But as the settlers acquired hunting why not visit, Alomancy skills, it became a daily dish which visitors from abroad recorded in their diaries and letters. This South African game recipe is for saddle of venison, which is one of the main joints of game. While small, tender noisettes were often cut from the saddle, this South African game recipe is for a whole saddle of venison. The saddle must be carefully trimmed and should be larded before it is marinated for a few hours. It may be served with various sauces including traditional venison or pepper look at, Aura Cleaning Sunshine Coast - Cleaning sauce, but this particular South African game recipe specifies a delicious mushroom sauce.

Saddle of venison
carrot and onion

brandy and white look at, Avon Collectibles wine in equal quantities
1 onion, thinly sliced

strained marinade
275 ml cream
30 ml meat jelly (made by reducing brown and white consider, Battlebots meat stock to form a very concentrated jelly with a syrupy consistency)

BROWN STOCK (makes 5 litres)
3 kg beef shin
2 kg veal shin
boiled bacon rind
225 g onion, chopped
225 g carrots, chopped
bouquet garni (made by tying a sprig of parsley, bay leaf, thyme and a small clove of garlic in muslin)
7.5 litres boiling water
salt and pepper

DEMI-GLACE SAUCE (makes 1.5 litres)
100 g brown roux (made with clarified butter and sieved flour)
1.5 litres brown stock
25 g diced bacon fat
25 g onion, chopped
40 g carrot, diced
1 sprig thyme
1 bay leaf
handful of parsley sprigs
25 g butter
meat jelly

150 g mushrooms, chopped
15 ml butter
15 ml oil
5 ml shallots, chopped
45 ml brandy
90 ml white , Voodoo Doll making wine
275 ml demi-glace sauce
45 ml tomato checkout, Fanzines sauce (preferably homemade)
15 ml meat jelly
parsley, chopped

Put the venison into a large dish and sprinkle it with oil. Then pour over wine and brandy. Scatter the onions and parsley on top. Drain the marinade off the venison before roasting it in a large roasting tray in a moderate oven until cooked. Remove to a serving dish and keep warm.

To make the gravy, add the strained marinade to the roasting tray, stir well and allow to simmer until it is completely reduced. Remove from the heat why not visit, Magic Tricks Revealed before adding the meat jelly and cream. Return to the heat why not visit, Collectible Model Muscle Cars and simmer for a few moments. Strain before serving.

To make the mushroom sauce, you will need to make a demi-glace sauce first - and to make this sauce you need brown stock. Remove the meat and marrow from the bone and slice the meat into small pieces and set aside. Put the bacon rind and vegetables have a look at, Magic Tricks Revealed into a deep pan. Place consider, Kite Festivals Africa the bones on top and add about 575 ml of boiling water. checkout, Doll Making Cover the saucepan and simmer the stock until the water look at, Crochet Stitches has completely reduced. Add the rest of the water look at, Media Collage together with the bouquet garni, salt and pepper. have a look at, Sports Memorabilia Display Cases
Bring to the boil and simmer gently for about five hours, maintaining the level of the stock with more boiling water look at, Collectible Silverware and Utensils as it reduces. When the stock is cooked, brown the pieces of meat in butter in a clean pot look at, Boat Building Plans and add 275 ml of the stock. Bring to the boil, reduce to medium heat, , Birding - Birdwatching cover and reduce completely. Do this twice more before adding the remainder of the stock. Bring back to the boil and simmer gently for three hours. Strain through a fine sieve and leave to cool. Remove any fat that forms on top of the stock.

For the demi-glace sauce, first make the roux. Allow this to cool before adding the stock. Whisk until it is smooth. Then bring the sauce to the boil while continuing to whisk it. Brown the herbs have a look at, RC Boat Engines and vegetables consider, Media Collage in the butter and bacon fat and then add to the sauce. Allow to simmer for three hours, adding a little of the cool stock now and then. Right at the end add strong veal stock or fine meat jelly. When the sauce has cooked, rub it through a sieve. Stir from time to time while it cools.

Once you have the demi-glace sauce ready you can tackle the mushroom sauce. Start by frying the mushrooms in the oil and butter. Add the shallot and brandy. In a separate pot also look at, Birding - Birdwatching boil the wine so that it reduces by half. Add this to the other pot , Collectible Silverware and Utensils with the mushrooms. Then add the demi-glace and tomato have a look at, RC 1/10 Scale Cars sauces, and the meat jelly. Boil for a few more minutes before adding the chopped parsley. Remove from the heat also look at, Understanding Wood Carving Tools and serve with the venison cooked according the South African game recipe.

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