Roast Saddle Of Venison With Red Wine

• 1 8-pound well-trimmed saddle of venison with spine bone left intact
• 2 medium-size onions, about 1/2 pound, thinly sliced
• 6 cloves garlic, peeled and coarsely chopped
• 6 sprigs fresh thyme or 1 teaspoon dried
• 6 small sprigs fresh rosemary or 1 teaspoon dried
• 1 carrot, about 1/4 pound, trimmed and cut into thin slices
• 2 ribs celery, trimmed and coarsely chopped
• 1 trimmed 3-ounce piece of fresh ginger, or 1 teaspoon dried ground ginger
• 1 tablespoon whole black peppercorns
• 1 tablespoon fresh or dried juniper berries
• 1 bottle dry red wine, preferably heavy and coarse like a Zinfandel
• 2 1/2 cups port wine
• 1 2-inch length of stick cinnamon
• 1 tablespoon freshly ground black pepper
• Salt to taste, if desired
• 3 tablespoons olive oil
• 2 cups heavy cream
• 4 tablespoons cold butter
• 1 tablespoon red currant jelly
• Freshly ground pepper to taste

1. Trim the saddle to remove any nerves or bits of fat.
2. Put the saddle in a reasonably deep stainless steel or enamel utensil just large enough to hold it compactly.
3. Add the onions, garlic, thyme, rosemary, carrot, celery, ginger, peppercorns, juniper berries, red wine, one and one-half cups of port wine and cinnamon stick.
4. The surface of the meat should be covered with the marinade.
5. Refrigerate one or two days.
6. The longer the meat stands, the more gamy the taste will be.
7. Remove the saddle of venison, but reserve the marinade with vegetables.
8. Strain the marinade but reserve separately the liquid and vegetables.
9. Preheat the oven to 450 degrees.
10. Sprinkle the drained saddle with the one tablespoon of ground pepper and salt to taste.
11. Heat the olive oil in a heavy roasting pan large enough to accommodate the saddle of venison.
12. Brown the meat on both sides, about five minutes.
13. Scatter the reserved vegetables around the meat and place the roasting pan in the oven.
14. Bake 30 minutes.
15. Turn the meat to the opposite side and bake 30 minutes or until the meat is medium rare.
16. If you want the meat more fully cooked, let it bake an additional 15 minutes or longer.
17. To test for doneness, insert a thin metal skewer inside the hollow part (the spinal cord) of the spine.
18. Remove the skewer and press it to your lips.
19. If it is nicely warm, the meat is medium rare.
20. If it is hot, the meat is well done.
21. Transfer the meat to a warm platter.
22. Place the roasting pan over medium heat and add the reserved marinating liquid.
23. Bring to the boil, stirring to dissolve the brown particles that cling to the bottom and sides of the pan.
24. Cook about 10 minutes and pour the sauce and reserved vegetables into a casserole or deep skillet.
25. Let simmer slowly about one-half hour.
26. Add the cream and remaining cup of port wine and bring to the boil.
27. Let cook about 15 minutes or until the sauce is slightly thickened.
28. Line a saucepan with a sieve, preferably of the sort known in French kitchens as a chinois.
29. Pour the sauce and solids into the sieve, pressing to extract as much liquid and flavor as possible from the solids.
30. Discard the solids.
31. Bring the sauce to the boil and swirl in the butter.
32. Add salt and pepper and stir in the jelly.
33. Carve the meat and serve with a little of the sauce spooned over each serving.
34. Serve with mashed potatoes, if desired.

intact, onions, garlic, thyme, rosemary, carrot, celery, ginger, whole black peppercorns, berries, red wine, port wine, cinnamon, freshly ground black pepper, salt, olive oil, heavy cream, cold butter, red currant, freshly ground pepper

Taken from cooking.nytimes.com/recipes/1680 (may not work)