Boned saddle of venison with mushroom stuffing

Boned saddle of venison with mushroom stuffing

By
From
Meat
Serves
4
Photographer
Dean Cambray

Venison saddle is one of those special-occasion cuts, from the tender back of the beast. Ask your butcher to bone out a small saddle and you’ll end up with a manageably sized piece of meat that is beautifully tender. To add essential moisture, I like to wrap the saddle around a tasty stuffing, and then encase the whole thing in caul fat. That way the meat is lubricated from within and without.

If it all sounds a bit too ambitious, then by all means use a venison loin (off the bone), instead of the saddle. Pack the stuffing along the top of the meat and wrap it in caul fat before roasting.

Ingredients

Quantity Ingredient
1.2kg venison saddle, (boned weight)
salt and pepper, for seasoning
200g caul fat, rinsed
olive oil

Mushroom stuffing

Quantity Ingredient
3 tablespoons butter
400g mushrooms, sliced
salt
freshly ground black pepper
1 onion, finely diced
2 garlic cloves, finely chopped
2 tablespoons parsley, finely chopped
1 tablespoon thyme, finely chopped
3 juniper berries, crushed and finely chopped
1/4 cup fresh breadcrumbs, (optional)

Method

  1. To make the stuffing, heat 2 tablespoons of the butter in a heavy-based frying pan. When it sizzles, add the mushrooms. Season lightly and sauté over a medium heat until they are tender. Increase the heat and continue cooking until all the liquid has evaporated. Tip into a food processor or blender and blitz to a fairly smooth purée.
  2. Wipe out the frying pan and heat the remaining butter. Sweat the onion and garlic over a low heat for 5 minutes, or until soft but not coloured. Stir in the fresh herbs and the juniper berries and season with a little more salt and pepper. Remove from the heat and leave to cool.
  3. Combine the mushroom purée, onion mixture and the breadcrumbs in a bowl and mix together well.
  4. When ready to cook, preheat your oven to 200ºC.
  5. Lay the venison saddle out on your work surface. Season lightly then spread on the mushroom stuffing as evenly as you can, leaving a border around the edge. Roll up to form a fat log and tie securely with butcher’s string at 5 cm intervals. Wrap the caul around the stuffed saddle so that it is completely encased.
  6. Heat the oil in a heavy-based roasting tin and sear the venison all over until golden brown. Transfer to the oven and roast for 12–15 minutes for medium–rare. Remove from the oven and leave to rest for 20 minutes in a warm spot.
  7. Carve into thick slices and serve with your choice of accompaniments.
Tags:
Meat
Adrian
Richardson
La
Luna
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