Saddle of Venison

In haste before life empties the memory banks. We have just had our first and the most fantastic saddle of venison last Wednesday. Pre-ordered we picked it up from our local traditional butcher, http://www.stillmansbutchers.co.uk (cannot recommend as they put cheapness before quality). It was the last of the season's Red Deer and had been hanging for about three weeks. Great, the meat had a deep red without the puddles of water from a fresh carcasses. We settled on the front six ribs, they cut back the skirt ribs to the line of the eye of the loin and trimmed the ends. It was much larger and heavier joint than we anticipated.




Liberally peppered, salted then seared all sides in oil, (Anna cannot take butter) the saddle was placed it into a hot oven on a pan of roughly chopped onion, carrot and celery with half a bottle of red wine. Oven temperature was 220°C and the temperature probe set to 57°C. It took about an hour and 40 minutes.

Taken out of the oven kept warm and rested for at least half an hour. Very important. Meanwhile 10 juniper berries, sprig thyme and flour (buckwheat as Anna has to avoid wheat) were put in a pan with the oven vegetables and all juices, blended, then reduced, then sieved.

Finally the saddle was carved, cutting down all along the line of the spine and then along all of the ribs,the loin piece was then removed and cut on the diagonal. We have often had venison, (usually farmed) but this joint was truly fabulous, a distinct flavour without being gamey or over strong and so very butter smooth to eat. Probably the best piece of meat I shall ever eat! Have I said enough?