One of the traditional accompaniments to venison, Cumberland Sauce gives it a special flavour. Serve Venison with Cumberland Sauce with Duchess Potatoes and red cabbage.
5 lb. saddle of venison
1 tablespoon salt
1 tablespoons black peppercorns, crushed
8 slices streaky bacon, rinds removed 16 fl. oz. home-made beef stock 10 fl. oz. Cumberland
Sauce pint red wine garlic cloves, crushed 4 fl. oz. olive oil shallots, sliced
1 turnip, peeled and thinly sliced
1 teaspoon pickling spices bouquet garni, consisting of
4 parsley sprigs,
1 thyme spray and
1 bay leaf tied together
First prepare the marinade. In a large, shallow dish, combine all the marinade ingredients and stir well to blend. Add the venison to the dish and set aside to marinate at room temperature for 24 hours, basting occasionally.
Preheat the oven to very hot 450°F (Gas Mark 8, 230°C).
Remove the venison from the marinade and pat it dry with kitchen paper towels. Pour the marinade through a fine wire strainer into a medium-sized mixing bowl and set aside. Discard the contents of the strainer.
Using your fingertips, rub the meat all over with the salt and crushed pepper-corns. Put the venison on a rack in a large, deep roasting tin. Arrange the slices of bacon over the meat. Pour the reserved marinade and stock into the roasting tin.
Place the tin in the oven and cook the venison for 30 minutes.
Reduce the temperature to moderate 350°F (Gas Mark 4, 180°C) and cook the venison, basting every 15 minutes, for a further lj to U hours or until the meat is tender when pierced with the point of a sharp knife.
Remove the roasting tin from the oven. Using two large forks, transfer the venison to a carving board. Discard the pieces of bacon. Carve the venison into thick slices and arrange them on a warmed serving plate.
Serve at once, with the sauce.