Saddle of Venison recipe, copyright The Local Kitchen

Saddle of Venison
Serves 1
Saddle of venison served with fondant potato, broad beans, little gem lettuce, wild mushrooms and a red wine jus.
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618 calories
79 g
168 g
6 g
57 g
2 g
702 g
304 g
5 g
0 g
2 g
Nutrition Facts
Serving Size
702g
Servings
1
Amount Per Serving
Calories 618
Calories from Fat 49
% Daily Value *
Total Fat 6g
8%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 168mg
56%
Sodium 304mg
13%
Total Carbohydrates 79g
26%
Dietary Fiber 8g
33%
Sugars 5g
Protein 57g
Vitamin A
10%
Vitamin C
45%
Calcium
11%
Iron
63%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 150g Saddle of Venison
  2. One Large Potato
  3. Half a Baby Gem Lettuce, halved with cores removed.
  4. 30g Wild Mushrooms
  5. 15g Broad Beans
  6. 40g Red Wine Sauce
  7. Salt and Pepper
  8. 2 Sprigs of Thyme
  9. 2 Garlic Cloves, peeled
Instructions
  1. Preheat the oven to 180°C.
  2. Take the venison meat off the bone, and remove the silver sinew. Season with salt and pepper.
  3. Peel the fondant potato, cut off the ends and push a round cutter through the potato. Season to taste, and place in a frying pan of rapeseed oil, thyme and garlic. Turn once the first side has browned.
  4. Fry the venison in a separate pan to colour, and then place in a hot oven for eight to 10 minutes.
  5. Place the baby gem lettuce into a pan of melted butter and season.
  6. In a separate pan, boil some water, and all the lettuce. Cover in tin foil and place in the oven.
  7. To the buttered pan, add the wild mushrooms and lightly sauté.
  8. In another pan, boil the broad beans, and begin to heat the red wine jus separately.
  9. Drain the broad beans and add them to the wild mushrooms, along with the red wine jus.
  10. Carve the meat and serve.
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calories
618
fat
6g
protein
57g
carbs
79g
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The Local Kitchen http://localkitchen.tv/