 View Page StatsSee who's visiting this page. |
Saddle
of Venison with Apricots
(submitted
by Greg van Schaik E-Mail)
Ingredients:
3kg saddle of venison
20g streaky bacon,rind removed
37.5ml (3 tablespoons (t) ) apricot jam
25ml fruit chutney
500g canned apricot halves
37.5ml medium sherry
2 – 4 cloves garlic, thinly sliced
5ml (1 teaspoon (t)) mixed fried herbs
10ml (2t) salt
freshly ground black pepper
Method:
Make
slits in the saddle using a sharp knife and stuff the incisions with slivers
of garlic.
Season
with salt, pepper and herbs, then cut the saddle loose from the backbone,
leaving the meat attached to the ribs.
In
a bowl combine the jam chutney and sherry and rub the mixture into the meat.
Place
bacon rashers over the saddle and bake, uncovered, in the oven at 160 c
(325f) for 40 to 60 minutes.
Serve with canned apricot halves.
This page was last updated : Thursday, October 04, 2001
|