Saddle of Venison à la norvégienne (selle de renne à la norvégienne)

About the dish

A "Norwegian" version of venison roast in the game chapter of "Stor kokebok" (1914). Its hallmark is the abundant brown flour sauce poured over the saddle during roasting so the meat doesn't dry out, and the garnish of pears poached with cinnamon and lemon peel plus butter-fried bananas — bananas were a luxury item in Norwegian party kitchens around 1914.

How to make it

1. 1

   Clean the saddle

   Wash and dry the saddle of venison. Cut away all membranes: slip a sharp knife under the membrane, keep it taut with your left hand and run the knife along the whole saddle. Take care not to damage the meat.

2. 2

   Lard and brown

   Lard the saddle with strips of pork fat and rub it with salt. Brown it in the lightly browned butter, larded side down first, then turn it.

3. 3

   The basting sauce

   After 20 minutes of roasting: brown 125 g butter with the flour, add boiling stock and milk, and stir in 1 tbsp gravy browning and salt.

4. 4

   Roasting

   Pour the sauce over the saddle and continue roasting about 1 hour (about 175 °C (345 °F)). Baste often with the sauce so the meat doesn't dry out.

5. 5

   Garnish

   Poach the pears in water with a little cinnamon and lemon peel, without sugar. Slice the bananas and fry them in butter.

6. 6

   Plating

   Place the saddle on an oblong platter and arrange the pears and bananas around it. Strain the sauce, skim it, add cream and rowanberry jelly and serve it alongside.