6 lb. venison, saddle or rib
2 tsp. salt
1/4 tsp. pepper
8 slices bacon
3 tbsp. butter
3 tbsp. flour
2 c. hot milk
1 c. red currant jelly
1/2 c. light cream
Preheat oven to 375 degrees. Rub with the salt and pepper and cover with the bacon slices. Place the meat in a roasting pan and cook in the oven for 30 minutes. Set the meat aside but keep it warm. Turn the oven down to 325 degrees. Melt the butter in a saucepan, blend in the flour, then add the milk, stirring steadily to the boiling point. Add the pan juices from the venison and cook over low heat for 5 minutes. Pour the sauce over the meat and roast in the oven for 1 1/2 hours basting frequently. Transfer the meat to a platter. Pour the sauce into a saucepan. Skim the fat. Stir the jelly into the sauce, then stir in the cream. Cook 5 minutes. Serve the sauce in a separate bowl.
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