SADDLE OF VENISON
Saddle of Venison
Saddle of venison served with fondant potato, broad beans, little gem lettuce, wild mushrooms and a red wine jus.
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Amount Per Serving
Calories from Fat 49
% Daily Value *
Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Total Carbohydrates 79g
Dietary Fiber 8g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 150g Saddle of Venison
- One Large Potato
- Half a Baby Gem Lettuce, halved with cores removed.
- 30g Wild Mushrooms
- 15g Broad Beans
- 40g Red Wine Sauce
- Salt and Pepper
- 2 Sprigs of Thyme
- 2 Garlic Cloves, peeled
- Preheat the oven to 180°C.
- Take the venison meat off the bone, and remove the silver sinew. Season with salt and pepper.
- 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.
- Fry the venison in a separate pan to colour, and then place in a hot oven for eight to 10 minutes.
- Place the baby gem lettuce into a pan of melted butter and season.
- In a separate pan, boil some water, and all the lettuce. Cover in tin foil and place in the oven.
- To the buttered pan, add the wild mushrooms and lightly sauté.
- In another pan, boil the broad beans, and begin to heat the red wine jus separately.
- Drain the broad beans and add them to the wild mushrooms, along with the red wine jus.
- Carve the meat and serve.
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