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Venison Saddle Eye

Larder Trimmed, long Fillet of Venison for roasting.
Our Price: £32.00
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Larder Trimmed, long Fillet of Venison for roasting.

Rapidly gaining in popularity, our British Venison is lean, dark meat which is richly flavoured with a dense, tender texture.

Lean and very low in fat and cholesterol the Venison Saddle Eye is a very tender cut of Venison.

Prepared from the Saddle by removing the eye muscle from the length of the Back.

Saddle-Eye can be roasted if left on the bone, but as the eye of meat is generally so small, a few minutes in a pan is all it really needs.

This can be roasted whole, used to make a Wellington, or cut into individual Tournedos or Medallion steaks.

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Venison Saddle Eye

Season: Available all Year

Product Code:
Z724

Venison Saddle Eye

Larder Trimmed, long Fillet of Venison for roasting.

Rapidly gaining in popularity, our British Venison is lean, dark meat which is richly flavoured with a dense, tender texture.

Lean and very low in fat and cholesterol the Venison Saddle Eye is a very tender cut of Venison.

Prepared from the Saddle by removing the eye muscle from the length of the Back.

Saddle-Eye can be roasted if left on the bone, but as the eye of meat is generally so small, a few minutes in a pan is all it really needs.

This can be roasted whole, used to make a Wellington, or cut into individual Tournedos or Medallion steaks.

Do have a look at our How to Cook/Related Recipes Tab for some great ways to prepare your Venison Saddle Eye

Season: Available all Year

Venison Saddle Eye

INGREDIENTS: Venison

ALLERGEN ADVICE: For Allergens, including Cereals containing Gluten, see Ingredients in Bold.
Cook thoroughly

Venison Saddle Eye

Roast

First 25% of the cooking time should be at 220˚c /475˚f Gas Mark 9 then reduced to 170˚c /325˚f / Gas mark 3 for the rest of the cooking time. Fillets or thin pieces of meat reduce by a few min per kg

Rare 20 minutes per 500g 45°c internal meat temperature 17 minutes per lb.
Medium 25-30 minutes per 500g 50°c internal meat temperature 20-22 minutes per lb.
Well done 25-28 minutes per 500g 60°c internal meat temperature 22-25 minutes per lb.

Rest for 15 minutes after cooking before serving

Venison Saddle Eye

Preparation time 40 mins : Cooking time 40 mins 
Looking for an easy way to use up tasty Pheasant leftovers? This golden brown Pastry Parcel makes a filling lunch or hearty supper
Preparation time 25 mins : Cooking time 20 mins
If you've got leftover Pheasant to use, this dish makes the most of a modest amount and is a great weeknight supper Freezable (Meatballs only)
Preparation/Cooking time 25 mins 
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Preparation/Cooking time 25 mins
“This is made with leftover Roast Partridge and Pheasant, but you can use any game you fancy. Duck would work well, as would Roast Chicken. ”
Preparation time 10 mins : Cooking time 30 mins
A great way to use up leftover Duck in a rich, luxurious supper dish.  Easily halved, Gluten-free

Venison Saddle Eye

Product Code:
Z724