Cuts of venison correspond to those of mutton. The haunch, or leg, and the saddle are roasted. In roasting the saddle, the flank may be removed or not. When retained, a few stalks of celery may be rolled in each flank; these are then trussed or skewered close to the backbone. Thus treated the saddle presents a good appearance - but the flank is much more edible when it is stewed, or made into a ragout - and the roast requires longer cooking. To serve, cut the meat in slices parallel to the backbone, then turn the knife and separate the slices from the bones below. Cut the tenderloin beneath in the same way, the roast being reversed upon the serving dish for the purpose. Or the tenderloin may be cut and put back in place before the roast is sent to the table. Serve with currant jelly and an endive, or escarole salad. Rings of tart apple cooked in syrup make an attractive garnish for roast venison. The haunch is usually soaked in a marinade several days before cooking,

Venison Steak And Cutlets

Venison steak and cutlets are broiled, or pan-broiled as beefsteak. Being dry, they are usually served with a sauce. Currant jelly and Bernaise sauces are suitable.