Fallow Venison Saddle Boned and Rolled
If you're looking to impress for a Sunday lunch or a special occasion, then look no further!
Boneless saddle of venison comes from the back of the deer, consisting of the two loins.
Best suited to a quick roast - bring your venison up to room temperature, preheat your oven to 220°C, place on the middle shelf for 20 minutes then reduce the temperature to 170°C allowing a further 15 minutes per 500g. Allow to rest for at least 20 minutes.
Allow 200g per person.
If you're looking to impress for a Sunday lunch or a special occasion, then look no further!
Boneless saddle of venison comes from the back of the deer, consisting of the two loins.
Best suited to a quick roast - bring your venison up to room temperature, preheat your oven to 220°C, place on the middle shelf for 20 minutes then reduce the temperature to 170°C allowing a further 15 minutes per 500g. Allow to rest for at least 20 minutes.
Allow 200g per person.
If you're looking to impress for a Sunday lunch or a special occasion, then look no further!
Boneless saddle of venison comes from the back of the deer, consisting of the two loins.
Best suited to a quick roast - bring your venison up to room temperature, preheat your oven to 220°C, place on the middle shelf for 20 minutes then reduce the temperature to 170°C allowing a further 15 minutes per 500g. Allow to rest for at least 20 minutes.
Allow 200g per person.