Roast Saddle of Venison Old Fashioned Method

Remove the furred skin from a saddle of venison, the second skin under it, and all the sinews. Cover the saddle in a deep bowl with cooked marinade for game and let it marinate in the refrigerator for 1 to 2 days, turning it frequently so that the marinade will penetrate the meat evenly.

Take the meat from the marinade and drain and dry well. Lard the top with strips of fat salt pork and cover with slices of fat salt pork. Season the meat with salt, put in a roasting pan with a generous amount of fat or oil, and roast in a very hot oven (450 F.), basting frequently. Venison should be rare and the time required to cook a saddle depends on its size. A 5 to 6 lb. saddle takes about 45 minutes to 1 hour. About 15 minutes before meat is done, add turned mushrooms that have been simmered for 5 minutes in a little water

Remove the slices of fat pork, place the meat on a warm serving platter, and garnish with the mushrooms. Serve with a sauceboat of Grand Veneur Sauce.