Saddle of Venison what should I cook ?!
How shall I prepare the Venison and how should I cook it?
Answers: I have defrosted a Saddle of Venison and I am roasting a load of vegetables, pototoes, sweet potatoes, parsnips, carrots and swede with Garlic.
How shall I prepare the Venison and how should I cook it?
i would flavor inject it + give it a good rubbing then slow cook it , use your fav herbs , you can even inject chunks of garlic straight into the meat . flavor injectors are very cheap + easy to use . i use wine and all kinds of stuff for injecting , this also keeps the meats juicy . add your veggies towards the last . grill slowly -smoke or crock pot it , that is too delic a cut to waste w/ conventional cooking .
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
and you have the veg. there you go. i wish i could try some...mmm
Begin by Grilling the Meat to a very light Rare. Once the meat just starts to cook, wrap it with the Veggies and Potatoes in aluminum Foil and place on the Grill again. Continue to Grill (roast) it until the Meat is Medium to Medium-well and Serve.
This Binds the Flavors of your Herbs and veggies into the meat as well as Basting it keeping it nice and Tender and Juicy. Also, the Veggies will have a nice Full Flavor to them from in turn soaking up some of the fat and juice from the Venison.
You can do the same with most cuts. Just be sure to check the meat every so often as to not overcook it. If the Veggies start to get too soft, then pull them from the mixture and continue grilling the meat.
This can take anywhere from 30 mins to an hour to properly grill.
Just roast it with a splash of red wine, onions and mushrooms!!
Can I come to dinner???
I'm not sure what the saddle is, but I assume it's the back strap or the larger of the two sets of loins. If that's the case, you should slow cook the meat. Smoking would be ideal, but if that's not an option, I would season the outside of the cut to your tastes and quickly sear the meat in a skillet and then put it in a crock-pot or dutch oven and cook it over low for several (4-6) hours. You might wait until the last two or three hours of cooktime to add the veggie.
Enjoy. I love venison.