Eversfield Organic Wild Game Wild Venison Saddle, Bone In

Eversfield Organic

Wild Venison Saddle, Bone In

£38.40
£3.20 /100g
Pack Weight:1.2kg
Quantity:

The saddle is one of the most tender cuts of Venison. Incredibly versatile when it comes to the accompaniments, sweet embellishments go really well with most game. Excellent with quince and Cumberland sauce.

Good To Know

Ingredients & Nutritional's

Wild Game

Typical values per 100g | Energy 726kj/174kcal | Fat 10.1g, (of which Saturates 4.3g) | Protein 20.7g | Salt 0.14g

How To Store  

Our Wild Venison Saddle is delivered fresh in an insulated box. They are butchered fresh to order and will arrive with a 7+ days shelf life (including the day of delivery). We recommend for these to be stored below 4 degrees or alternatively, you can pop them in the freezer for up to 6 months. 

Our Farms & Suppliers
Our deer stalker started selling quality wild venison and game aged 17, with knowledge gained from a farming background. His wild venison and pheasant are truly special with a naturally rich flavour. These animals are not classified as organic as they are completely wild. This means they eat what they please and roam where they please across estates in the South of England. The meat is leaner than farmed meats and goes perfectly with British fruits such as blackberries, juniper berries, and redcurrants.

How To Cook 

We Recommend:

Roasted Wild Venison Saddle

Ingredients:

For 1.2 kg Venison Saddle:

  • 1.2 kg wild venison saddle
  • 3 tablespoons olive oil
  • Salt and black pepper, to taste
  • 4 cloves garlic, minced
  • 1 tablespoon fresh rosemary, chopped (or 1/2 tablespoon dried)
  • 1 tablespoon fresh thyme, chopped (or 1/2 tablespoon dried)
  • 1 tablespoon Dijon mustard
  • 1 large onion, quartered
  • 2 carrots, chopped into large pieces
  • 2 celery stalks, chopped into large pieces
  • Optional: 1 cup red wine or beef stock (for deglazing and basting)

For 2.4 kg Venison Saddle:

  • 2.4 kg wild venison saddle
  • 5 tablespoons olive oil
  • Salt and black pepper, to taste
  • 6 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped (or 1 tablespoon dried)
  • 2 tablespoons fresh thyme, chopped (or 1 tablespoon dried)
  • 2 tablespoons Dijon mustard
  • 2 large onions, quartered
  • 4 carrots, chopped into large pieces
  • 4 celery stalks, chopped into large pieces
  • Optional: 2 cups red wine or beef stock (for deglazing and basting)

Instructions:

  1. Preheat the Oven:

    • Preheat your oven to 160°C (325°F).

  2. Prepare the Marinade:

    • In a bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, Dijon mustard, salt, and pepper.

  3. Marinate the Saddle:

    • For 1.2 kg: Rub the marinade all over the venison saddle, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.
    • For 2.4 kg: Rub the marinade all over the venison saddle, ensuring it is well coated. Let it marinate for at least 1 hour at room temperature or up to overnight in the refrigerator for deeper flavour.

  4. Prepare the Roasting Pan:

    • In a large roasting pan, arrange the quartered onions, carrots, and celery at the bottom to create a bed for the venison.

  5. Sear the Saddle (Optional):

    • For 1.2 kg: For added flavour, sear the saddle in a hot skillet with a little olive oil for about 4-5 minutes on each side until browned. This step is optional.
    • For 2.4 kg: For enhanced flavour, sear the saddle in a hot skillet with a little olive oil for about 6-7 minutes on each side until browned.

  6. Roast the Saddle:

    • Place the marinated saddle on top of the vegetables in the roasting pan.
    • For 1.2 kg: Pour in 1 cup of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.
    • For 2.4 kg: Pour in 2 cups of red wine or beef stock around the meat (not directly on it) to add moisture and flavour.
    • Cover the pan tightly with aluminium foil or a lid.

  7. Cooking Time:

    • For 1.2 kg: Roast in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).
    • For 2.4 kg: Roast in the preheated oven for about 2.5 to 3 hours, or until the internal temperature reaches 55-60°C (130-140°F) for medium-rare. If you prefer it more well-done, cook it to 70°C (160°F).

  8. Basting:

    • Every 30-45 minutes, baste the saddle with the pan juices to keep the meat moist.

  9. Finish Roasting:

    • For both sizes: After cooking, remove the foil for the last 20-30 minutes (1.2 kg) or 30-40 minutes (2.4 kg) to allow the outside to brown nicely.

  10. Rest the Saddle:

    • Once the desired temperature is reached, remove the saddle from the oven and let it rest for 15-20 minutes (1.2 kg) or 20-30 minutes (2.4 kg) before carving. This allows the juices to redistribute throughout the meat.

  11. Slice and Serve:

    • Carve the venison saddle into thin slices. Serve with the roasted vegetables and drizzled with pan juices or gravy. Pair it with hearty sides like mashed potatoes, wild rice, or roasted seasonal vegetables.