How to Cook Wild Venison Saddle (Bone-In): A Seasonal Showstopper

Venison is one of those meats that people often shy away from — not because they don’t love it, but because they’re not quite sure how to cook it. If that sounds familiar, you’re not alone! A wild venison saddle can seem a little intimidating at first glance, but we promise — it’s easier (and more rewarding) than you think.

Our Wild Venison Saddle, Bone-In (available in 1.2kg or 2.4kg) is a true seasonal showstopper. Naturally lean, rich in flavour, and beautifully tender when cooked right, this cut is ideal for slow weekend roasts, autumnal dinner parties, or even as a festive alternative to beef or lamb.

🦌 Why Choose Wild Venison?

Unlike farmed meats, wild venison is completely free-range — truly living as nature intended. Our venison comes from carefully managed wild herds, ensuring a sustainable population and high welfare. The result? Deep, gamey flavour, a fine texture, and a nutrient-rich meat that’s naturally low in fat but high in protein, iron, and B vitamins.

It’s not organic (since it’s wild and not farmed), but it’s as natural and ethical as meat gets — a perfect fit for Eversfield’s values of sustainability and respect for the land.

How to Cook Venison Saddle (Bone-In)

Cooking venison saddle is all about gentle heat and patience — to keep that beautifully tender texture and bring out its natural richness.

Here’s how to get it just right 👇

Ingredients:

• 1 x Eversfield Organic Wild Venison Saddle (Bone-In) (1.2kg or 2.4kg)

• 2 tbsp olive oil or melted butter

• 3 garlic cloves, crushed

• A few sprigs of fresh rosemary and thyme

• Sea salt and freshly ground black pepper

• 1 glass of red wine (optional)

• 100ml beef or venison stock

Method:

1. Prepare the Meat
   Take your venison saddle out of the fridge about 30 minutes before cooking to reach room temperature. Pat it dry with kitchen paper and rub all over with olive oil, salt, and pepper.

2. Sear for Flavour
   Preheat your oven to 180°C (fan 160°C). In a large ovenproof pan, heat a drizzle of oil and sear the venison saddle on all sides until browned. This locks in the juices and adds depth of flavour.

3. Add Aromatics
   Add your garlic, rosemary, and thyme to the pan, letting them sizzle gently to release their aroma.

4. Roast to Perfection
   Transfer the pan to the oven and roast for around:

   • 30–35 minutes for 1.2kg (medium-rare)

   • 45–50 minutes for 2.4kg (medium-rare to medium)
     Add a splash of stock or red wine halfway through if the pan starts to dry out.

5. Rest & Serve
   Once done, remove the saddle from the oven and cover loosely with foil. Let it rest for at least 15 minutes — this step is crucial for tender, juicy meat.

Carve along the bone to remove the loins, slice thickly, and serve with the pan juices poured over the top.

Serving Suggestions

Venison pairs beautifully with earthy, seasonal flavours. Try serving it alongside:

• Creamy celeriac or parsnip purée

• Red wine and juniper berry gravy

• Roasted root vegetables or buttered kale

• A spoonful of Eversfield Organic redcurrant jelly for that perfect sweet contrast.

Why We Love It

Cooking venison saddle might take a little care, but the results are worth every minute. This dish is impressive yet simple — the kind of meal that makes you slow down, pour a glass of wine, and truly enjoy good food.

If you’ve never cooked venison before, this is your sign to give it a try. It’s seasonal, sustainable, and sensationally delicious — and one of the best ways to experience truly wild, British game.