Saddle of Roe Deer Venison


Venison Saddle, whole

Salt and Pepper to taste

4 tbsp Olive Oil


1.  Season the venison saddle well with salt and pepper and olive oil

2. Slow cook at 200F for 2 hours (save any drippings as they can be combined with your venison trimmings and a little red wine to create a delicious Deer Gravy)

3. Finish by grilling over coals for 5 minutes until a really good colour is seen on the meat.
4. Rest in a warm place for 10 mins

5. Arrange it theatrically on a board, then carve the fillets off the saddle. Carve them into thin pink slices and serve with our favorite accompaniments: Onion Tarte Tatin, Dirty Mash, and a rich Deer Gravy (these recipes are here on our website).

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Registered address: Robinson Wild Foods Ltd. 7a Harrow Road, Hereford, England

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