📝 About This Recipe
The saddle is the crown jewel of game meats, prized for its lean, buttery texture and deep, earthy profile. This recipe elevates the venison with a fragrant crust of toasted juniper berries and black peppercorns, echoing the wild aromatics of the forest. Finished with a luscious blackberry and gin reduction, this dish is a sophisticated celebration of tradition and the hunt.
🥗 Ingredients
The Venison
- 1.5 kg Venison Saddle (bone-in, trimmed of silver skin and at room temperature)
- 2 tablespoons Olive Oil (high smoke point)
- 50 grams Unsalted Butter (cubed)
- 3 sprigs Fresh Rosemary
- 4 cloves Garlic (smashed)
The Juniper Rub
- 2 tablespoons Juniper Berries (dried)
- 1 tablespoon Black Peppercorns (whole)
- 2 teaspoons Kosher Salt
- 1 teaspoon Dried Thyme
The Blackberry Jus
- 2 pieces Shallots (finely minced)
- 60 ml Dry Gin (use a botanical-forward gin)
- 300 ml Venison or Beef Stock (high quality, unsalted)
- 150 grams Fresh Blackberries (halved)
- 1 tablespoon Red Currant Jelly (for sweetness and gloss)
- 1 teaspoon Balsamic Vinegar (aged)
👨🍳 Instructions
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1
Remove the venison saddle from the refrigerator at least 45 minutes before cooking to ensure it reaches room temperature for even roasting.
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2
Preheat your oven to 200°C (400°F). Prepare the rub by placing the juniper berries and peppercorns in a dry pan over medium heat for 2 minutes until fragrant.
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3
Crush the toasted berries and peppercorns using a mortar and pestle or spice grinder until coarsely cracked. Mix with the salt and dried thyme.
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4
Pat the venison completely dry with paper towels. Rub the meat generously on all sides with the juniper spice blend, pressing it firmly into the surface.
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5
Heat the olive oil in a large, oven-proof heavy-based skillet or roasting tin over high heat until shimmering.
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6
Sear the venison for 2-3 minutes per side until a deep brown crust forms. Do not forget to sear the ends.
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7
Add the butter, smashed garlic, and rosemary sprigs to the pan. Once the butter foams, baste the meat for 1 minute using a large spoon.
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8
Transfer the pan to the preheated oven. Roast for 12-15 minutes for medium-rare, or until an instant-read thermometer reaches 52°C (125°F) in the thickest part.
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9
Remove the venison from the pan and place it on a warm plate. Tent loosely with foil and let it rest for at least 10-15 minutes; this is crucial for juicy meat.
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10
While the meat rests, pour off excess fat from the roasting pan, leaving the brown bits (fond). Add the shallots and cook over medium heat for 2 minutes.
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11
Deglaze the pan with the gin, scraping the bottom with a wooden spoon. Allow the liquid to reduce by half.
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12
Stir in the stock, blackberries, and red currant jelly. Simmer rapidly for 8-10 minutes until the sauce thickens enough to coat the back of a spoon.
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13
Strain the sauce through a fine-mesh sieve into a clean saucepan, pressing on the blackberries to extract their juices. Stir in the balsamic vinegar and season with salt to taste.
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14
To serve, carve the venison off the bone into thick medallions. Arrange on a platter and drizzle generously with the blackberry jus.
💡 Chef's Tips
Always use an instant-read thermometer; venison is very lean and can turn from perfect to dry in just two minutes. If you don't have a mortar and pestle, put spices in a plastic bag and crush them with the bottom of a heavy saucepan. For a smoother sauce, whisk in a cold knob of butter right before serving to give it a professional 'monté au beurre' finish. If you cannot find a bone-in saddle, this recipe works beautifully with a venison loin roast (backstrap), just reduce roasting time by 5 minutes.
🍽️ Serving Suggestions
Pair with a robust, earthy red wine like a Northern Rhône Syrah or a Pinot Noir. Serve alongside a creamy parsnip purée to balance the tartness of the berries. Sautéed wild mushrooms with garlic and parsley make an excellent forest-themed side. Honey-glazed roasted root vegetables provide a lovely sweetness that complements the gamey notes.