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Larded Saddle of Venison

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Larded Saddle of Venison

Ingredients

Directions

  1. Trim the saddle of venison closely and cut it slightly shorter than usual.

  2. Lard the saddle by inserting strips of lard into the meat.

  3. Carve the saddle into slices, cutting downward along the line as you would for loin chops, through both fat and lean.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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