Roast Saddle Of Venison With Wild Mushroom-Cream Sauce - cooking recipe

Ingredients

1 venison saddle
2 tablespoons lard or 2 tablespoons duck fat, melted
salt and pepper
5 -8 slices dry-cured ham, thinly sliced (I need 5 for mine, must be dry-cured)
300 300 ml veal stock or 300 ml good beef stock
125 ml dry red wine (preferably what you intend to eat the meal with)
1 teaspoon butter
100 g wild mushrooms (I used Honey Fungus but any flavourful wild mushroom would work, note some types of Honey Fungus are)
1 small shallot, finely diced
200 ml cream
1 teaspoon cornstarch
1 tablespoon cold water

Preparation

Preheat oven to 220\u00b0C/425\u00b0F/Gas Mark 7.
Rub lard or duck fat on meaty side of saddle.
Season the saddle generously with salt and pepper.
Cover with ham slices and put on roasting tray and put it in the preheated oven for 20 minutes.
Lower oven to 150\u00b0C/300\u00b0F/Gas Mark 3.
Add wine and broth to roasting tray and roast for 10 minutes per 500g for medium-rare to medium. The temperature of the thickest part should 60-65\u00b0C/135-145\u00b0F.
While that the saddle is roasting, saute lightly the shallot and mushrooms in butter on medium heat and set aside.
When the saddle is ready, remove from oven and remove the ham and cover in foil, leaving for 20 minutes.
Pour the juices and wine from roasting pan into a sauce pan on high heat.
Mix cold water and starch and add to the sauce pan.
Bring to a boil and allow sauce to thicken.
After sauce thickens, put temperature to low, add cream and wild mushrooms mix and cook until warm.
Crumble the ham into the sauce and taste and add salt and pepper as necessary.
Serve with hot dumplings, potatoes or rice and a salad.