The Epitome of Elegance: Venison Saddle!

Renowned for its unmatched tenderness and luscious flavour, this meat cut epitomises the art of gourmet cooking. Lean yet rich, the venison saddle is a chef's dream, requiring nothing more than a quick roast in a hot oven to transform into a prime piece of venison perfection.

Cooking Instructions: A Symphony of Simplicity

Cooking venison saddle is a delightful endeavour that requires minimal effort for maximum reward. Begin by preheating your oven to a high temperature, typically around 425°F (220°C). While the oven reaches its optimal heat, prepare the venison saddle by seasoning it generously with salt, pepper and any desired herbs or spices.

Place the seasoned saddle in a roasting pan and roast it in the preheated oven for approximately 15-20 minutes for medium-rare doneness. Keep in mind that venison is best enjoyed when cooked to medium-rare, as overcooking can compromise its delicate texture and flavour. Once cooked to perfection, allow the venison saddle to rest for a few minutes before carving to ensure maximum juiciness.

Serving Suggestions: A Symphony of Flavours

To elevate the dining experience consider pairing your venison saddle with a selection of carefully curated accompaniments. Try incorporating juniper berries into your gravy stock, imparting a subtle yet distinctive flavour that perfectly balances the slight game taste of fresh venison.

As venison is a seasonal delicacy, typically available from October to March, so it's good to embrace the flavours of the season by serving it with an array of seasonal vegetables. Roasted root vegetables, such as carrots, parsnips and Brussels sprouts, offer a delightful contrast to the tender venison, while creamy mashed potatoes or polenta provide a comforting base for soaking up the savoury juices.