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1 rack of venison
Salt pork for larding
Freshly ground black pepper
4 to 5 tablespoons butter, melted
It is easy to prepare the meat. The backbone must be cut with a saw between each rib portion enough so the ribs can be bent and then tied into a crown,
The rib bones are left rather long so they curve dramatically outwardly as the meat section is turned to the center. You then want to remove the fat and place bacon over the chops.
Preheat oven to 450 F. Place in roasting pan, coat with the butter and sprinkle with pepper. Roast for 15 minutes. Lower heat to 350 F. and continue to roast 12 to 15 minutes per pound - NO LONGER. Baste occasionally.
While the venison is roasting begin to prepare a Cumberland Sauce. There is an excellent on in the Joy of Cooking or you can use this as well. Mix:
1-1/2 cups red wine
1 half cup brown sugar
1 quarter tsp. cloves
1 quarter tsp. ginger
1 quarter tsp. Pepper
1 cup Currant of Beach Plum Jelly
1 tsp. thyme
Salt
msg.
To thicken, mix 1 tsp. corn starch with a small amount of warm water and add.
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