Imagine the tantalizing aroma of a perfectly grilled saddle of venison wafting through your kitchen, drawing everyone to the table in eager anticipation. This exquisite dish, often reserved for special occasions, is surprisingly easy to prepare and will impress your guests with its rich flavors and elegant presentation. Whether you're a seasoned chef or a curious home cook, this recipe will elevate your culinary repertoire and leave your taste buds dancing. Ready to discover the secrets to grilling this game meat to perfection? Let’s dive into the art of crafting a succulent saddle of venison that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Game
Serves: 4 servings
Ingredients
- 1 saddle of venison
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Fresh herbs (rosemary, thyme)
Instructions
- Remove the venison saddle from the refrigerator 1 hour before cooking to allow it to come to room temperature. This ensures even cooking and helps retain moisture.
- Pat the venison dry with paper towels to remove any excess moisture. This helps achieve a perfect sear and crisp exterior.
- Trim any excess fat or silver skin from the venison saddle using a sharp boning knife. Be careful to remove only the tough connective tissue while preserving the meat's natural shape.
- Generously season the entire saddle with salt and freshly ground black pepper. Ensure even coverage on all sides of the meat.
- Gently rub the fresh rosemary and thyme leaves into the meat, pressing them slightly to release their aromatic oils.
- Preheat the grill to high heat, aiming for a temperature around 450-500°F (230-260°C). Clean and oil the grill grates to prevent sticking.
- Brush the venison with olive oil, which will help create a beautiful caramelized exterior and prevent the meat from drying out.
- Place the venison saddle on the hot grill, positioning it at a 45-degree angle to create professional crosshatch grill marks.
- Grill for approximately 4-5 minutes on each side, rotating to achieve an even sear. The goal is to develop a rich, dark crust while keeping the interior medium-rare.
- Use a meat thermometer to check internal temperature. For medium-rare, aim for 130-135°F (54-57°C). Remove from grill when it's 5 degrees below desired doneness, as the meat will continue cooking while resting.
- Transfer the venison to a cutting board and tent loosely with aluminum foil. Let it rest for 10-15 minutes to allow juices to redistribute throughout the meat.
- After resting, slice the saddle against the grain into thin, elegant medallions. This ensures maximum tenderness and preserves the meat's natural texture.
- Serve immediately, garnishing with additional fresh herbs if desired. Pair with roasted root vegetables or a light seasonal salad for a complete meal.
Tips
- Room Temperature is Key: Always remove the venison saddle from the refrigerator at least an hour before cooking. This allows the meat to come to room temperature, ensuring even cooking and a juicy outcome.
- Dry for a Perfect Sear: Pat the venison dry with paper towels before seasoning. This step is crucial for achieving that coveted crispy exterior when grilled.
- Trim with Care: Use a sharp boning knife to trim excess fat and silver skin, but be careful not to remove too much. Preserving the meat's shape while removing tough connective tissue is essential for tenderness.
- Season Generously: Don’t skimp on the salt and pepper! Generously season all sides of the saddle to enhance the natural flavors of the venison.
- Herb Infusion: Gently rub fresh rosemary and thyme into the meat. This not only adds flavor but also infuses the venison with aromatic oils that elevate the dish.
- Grill Temperature Matters: Preheat your grill to high heat (450-500°F or 230-260°C). A hot grill is crucial for achieving that beautiful caramelized crust.
- Oil the Grates: Clean and oil your grill grates before cooking to prevent sticking and ensure a seamless cooking experience.
- Create Beautiful Marks: When placing the venison on the grill, position it at a 45-degree angle. This technique creates professional-looking crosshatch grill marks and enhances presentation.
- Use a Meat Thermometer: For perfect doneness, use a meat thermometer. Aim for 130-135°F (54-57°C) for medium-rare, and remember to remove the meat when it’s 5 degrees below your target as it will continue to cook while resting.
- Rest Before Slicing: Always let the venison rest for 10-15 minutes after grilling. This allows the juices to redistribute, resulting in a more flavorful and tender bite.
- Slice Against the Grain: When ready to serve, slice the saddle against the grain into thin medallions for maximum tenderness and a beautiful presentation.
- Pair Thoughtfully: Serve your grilled venison with roasted root vegetables or a light seasonal salad to complement the rich flavors of the meat.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 0g
Protein: 35g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 110mg
