Archery season is now open here in Virginia. Having had 9 deer walk by me one evening reminded me that it may be time for a venison recipe.
Roast Saddle of Venison
The saddle is the double loin, which includes the two loins joined at the backbone. It is a choice cut. Cover the meat with thinly sliced bacon and tie on with a string. Put in a roasting pan with two sliced onions, 2 sliced carrots, 4 diced slices of bacon and 2 Tbsp. butter. Roast in a very hot oven (450 degrees) for 15 minutes. Reduce heat to 325 degrees and roast until a meat thermometer reads 140 degrees. Serve with the sauce below.
Sauce – Cook 2 c. venison stock until it has been reduced to 1 c. Add 1/2 c. chopped sauted mushrooms, 1/2 c. sauted venison liver, 1/4 c. port wine and 2 Tbsp. each of butter and flour (blended until smooth). Simmer 15 minutes. Add 1 tsp. lemon juice to the sauce just before serving.
Keep your fork