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
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
