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Venison Saddle Eye

Larder Trimmed, long Fillet of Venison for roasting.

Our Price: £49.88

Info
Specs

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

Description

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

Ingredients & Allergens

Venison Saddle Eye

INGREDIENTS: Venison

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

How to Cook & Related Recipes

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

Leftovers Recipes

Venison Saddle Eye

Pheasant & Mushroom Pastry Puff Slice

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

Pheasant Meatballs with Orzo

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)

Fettuccine with Guinea Fowl and Porcini Ragù

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. ”

Game Salad Recipe

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. ”

Red Wine Risotto with Duck & Garlicky Mushrooms

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

Pheasant Keralan Curry

Preparation / Cooking time 45 mins

Philippa Davis’ Pheasant Keralan Curry makes for a wonderfully warming supper. Delve into the freezer or fridge for this one, as it uses all of the Meat and saves the carcass for Stock. A favourite Curry recipe but in order to make the most of all the Spices and flavours it is important to follow the process and stages carefully.

Leftover Steak or Venison in a Cream & Mustard Sauce

Preparation/Cooking time 40 mins

Mustard with Gammon and Ham is a traditional pairing, but when I made this recipe using Leftover Steak, we were all unanimous in thinking that in this dish the mix of Meat and Mustard is a marriage made in heaven. Serve it with a floppy English Lettuce and Raisin Salad.

Venison Shepherd’s Pie

Preparation time 20 mins
Cooking time 25 mins

Venison Shepherd’s Pie combines tender Venison, Veggies and Mashed Potatoes for a simple & impressive way to use up Lefftovers!

Leftover Roast Dinner Casserole

Preparation time 45 mins
Cooking time 2 - 2 hrs 30 mins

A hearty meal on a Monday with the leftovers from Sunday’s roast dinner. Part Casserole and part Hash this recipe exudes flavour, warmth and comfort..

Venison Bourguignon

Preparation time 30 mins
Cooking time 3 hrs 30 mins

Lavish yet rustic - rich and earthy Venison Bourguignon, AKA French Deer Stew. The Bourguignon Broth is more of a luxurious Gravy bathing tender Veggies and melt-in-your-mouth morsels of Venison Meat. Served over a bed of roasted Baby Potatoes.

Leftover Pie

Preparation / Cooking time over 1 hr

The best Cottage Pies and Shepherd’s Pies are made with leftover roast Meat, not Mince. In fact, the whole purpose of these Pies was to eke out the leftovers.

Duck Fried Rice

Preparation time 15 mins

Cooking time 5 mins

Duck Fried Rice is a fantastic way to use leftover Duck. Feel free to play with this recipe for Duck Fried Rice: Use Goose, or any other leftover Meat. Shredded Venison, Chicken, Pheasant, you name it. You can also adjust the amounts in the ingredients, too, to suit your taste. Making Fried rice should be fun, stress free and above all, easy.