Roast Saddle of Venison
Always serve venison pink. Serve with a sauce of cooking juices, port and redcurrant jelly, finished with a little double cream.
Preparation time: 10 minutes Quantity: As required Cooking time: 15 minutes per lb.
Ingredients
saddle of venison - 1/2 lb. per portion
olive oil or butter
English or course grain mustard
red wine
seasoning
Method
- Make sure the saddle has a layer of fat wrapped or tied around the joint
- Rub the whole joint with oil or butter and the mustard
- Season well
- Place in a baking tray and pour in some wine
- Cook for 15 minutes per pound / 450g in a preheated gas 6 / 210*c / 420*f
- Baste regularly
- Rest after cooking, covered in tin foil for 20 - 30 minutes before carving