Roast Saddle Of Venison With Wild Mushroom-Cream Sa

Name: Roast Saddle Of Venison With Wild Mushroom-Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 venison saddle; 2 tablespoons lard or 2 tablespoons duck fat, melted; salt and pepper; 5 -8 slices dry-cured ham, thinly sliced (I need 5 for mine, must be dry-cured); 300 300 ml veal stock or 300 ml good beef stock; 125 ml dry red wine (preferably what you intend to eat the meal with); 1 teaspoon butter; 100 g wild mushrooms (I used Honey Fungus but any flavourful wild mushroom would work, note some types of Honey Fungus are); 1 small shallot, finely diced; 200 ml cream; 1 teaspoon cornstarch; 1 tablespoon cold water

Servings: persons

1 venison saddle
2 tablespoons lard or 2 tablespoons duck fat, melted
salt and pepper
5 -8 slices dry-cured ham, thinly sliced (I need 5 for mine, must be dry-cured)
300 300 ml veal stock or 300 ml good beef stock
125 ml dry red wine (preferably what you intend to eat the meal with)
1 teaspoon butter
100 g wild mushrooms (I used Honey Fungus but any flavourful wild mushroom would work, note some types of Honey Fungus are)
1 small shallot, finely diced
200 ml cream
1 teaspoon cornstarch
1 tablespoon cold water

1
Preheat oven to 220u00b0C/425u00b0F/Gas Mark 7.
2
Rub lard or duck fat on meaty side of saddle.
3
Season the saddle generously with salt and pepper.
4
Cover with ham slices and put on roasting tray and put it in the preheated oven for 20 minutes.
5
Lower oven to 150u00b0C/300u00b0F/Gas Mark 3.
6
Add wine and broth to roasting tray and roast for 10 minutes per 500g for medium-rare to medium. The temperature of the thickest part should 60-65u00b0C/135-145u00b0F.
7
While that the saddle is roasting, saute lightly the shallot and mushrooms in butter on medium heat and set aside.
8
When the saddle is ready, remove from oven and remove the ham and cover in foil, leaving for 20 minutes.
9
Pour the juices and wine from roasting pan into a sauce pan on high heat.
10
Mix cold water and starch and add to the sauce pan.
11
Bring to a boil and allow sauce to thicken.
12
After sauce thickens, put temperature to low, add cream and wild mushrooms mix and cook until warm.
13
Crumble the ham into the sauce and taste and add salt and pepper as necessary.
14
Serve with hot dumplings, potatoes or rice and a salad.

845

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 venison saddle, 2 tablespoons lard or 2 tablespoons duck fat, melted, salt and pepper, 5 -8 slices dry-cured ham, thinly sliced (I need 5 for mine, must be dry-cured), and more.

Yes, Roast Saddle Of Venison With Wild Mushroom-Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roast Saddle Of Venison With Wild Mushroom-Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions