Unlike many other specimens of game, roebuck has to be eaten fresh; it does not suit it to be in the least tainted. I should like to point out here that game shot in ambush is best, owing to the fact that animals killed after a chase decompose very quickly, and thereby lose a large proportion of their flavour.
The saddle of the roebuck generally consists of the whole of the latter’s back, from the withers to the tail, in which case the bones of the ribs are cut very short, that the joint may lie steady at all points.
At the croup-end, cut the joint on either side diagonally, from the point of the haunch to the root of the tail. Sometimes, however, the saddle only consists of the lumbar portion of the back, and, in this case, the ribs are cut up to be cooked as cutlets.
[1792—SELLE DE CHEVREUIL A L’ALLEMANDE]
Marinade the saddle for two or three days in raw marinade No. [169], and roast it, on a narrow baking-tray, upon the vegetables of the marinade.
As soon as the joint is cooked, withdraw it; swill the tray with a little [marinade], and almost entirely reduce. Clear of grease; add two-thirds pint of cream and one powdered juniper berry; reduce by a third; complete with a few drops of melted glaze, and rub through tammy.
Serve this sauce at the same time as the saddle, which set on a long dish.
[1793—SELLE DE CHEVREUIL A LA BADEN-BADEN]
The saddle should be [marinaded] and well dried before being set to cook.
[Poële] it on the vegetables of the [marinade].