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Evander Preston' s roast saddle of venison with blackjack sauce (recipes)






Serves 12



Preparation time

30 mins to 1 hour



Cooking time

1 to 2 hours

















Ingredients



1 saddle of venison225g/8oz salt pork or bacon, cubedbutter for fryingsaltfreshly ground black pepper475ml/16fl oz Jack Daniels bourbon4 lemons, juice onlya few sassafras leaves (optional)350g/12oz dark molasses1 litre/1¾ pints stock or waterflour



Method



1. Bone the saddle of venison and brown the bones in the oven. 2. In a heavy flameproof casserole fry the salt pork with a little butter until it releases its fat. 3. Remove the pork and sauté the venison in the fat until brown on all sides. 4. Season with salt and pepper, then transfer the casserole to the oven pre-heated to 180C/350F/Gas 4. 5. Cook for about 15 minutes per 450g/1lb plus 15 minutes. 6. Remove when the meat is medium rare to medium and set aside to keep warm, reserving the fat. 7. Pour the Jack Daniels into the casserole, taking great care as it will flame up. 8. When the flames go out, add the lemon juice, sassafras leaves (if using) and molasses, together with the browned bones. 9. Cover with the stock or water and simmer for 30 minutes. 10. Strain the stock and adjust the seasoning if necessary. Make a roux with the reserved fat and a little flour. 11. Mix into the sauce and heat, stirring, until thickened. Slice the venison. 12. Pour some sauce on to each of the 12 plates and arrange the meat on top.