📝 About This Recipe
The saddle is the crown jewel of wild game, offering a tenderness and refined flavor that is truly unparalleled. This recipe honors the venison's forest origins by pairing it with an aromatic juniper rub and a rich, velvety blackberry port sauce that cuts through the lean meat's earthiness. Perfect for a celebratory winter feast, this dish represents the pinnacle of rustic elegance and sophisticated woodland dining.
🥗 Ingredients
The Venison
- 1.5 kg Venison Saddle (bone-in, trimmed of silver skin and at room temperature)
- 2 tablespoons Olive Oil (for searing)
- 50 grams Unsalted Butter (cubed)
- 3 Garlic (smashed)
- 4 sprigs Fresh Thyme
The Spice Rub
- 1 tablespoon Juniper Berries (toasted and crushed)
- 1 teaspoon Black Peppercorns (coarsely ground)
- 2 teaspoons Kosher Salt
- 1/4 teaspoon Allspice (ground)
Port and Blackberry Sauce
- 2 pieces Shallots (finely minced)
- 200 ml Ruby Port (high quality)
- 300 ml Beef or Game Stock (rich, low sodium)
- 150 grams Fresh Blackberries (halved)
- 1 tablespoon Red Currant Jelly
- 20 grams Cold Butter (for finishing the sauce)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Remove the venison from the refrigerator at least 45 minutes before cooking to ensure it reaches room temperature for even roasting.
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2
In a mortar and pestle, grind the toasted juniper berries, peppercorns, and allspice until you have a coarse powder. Mix in the kosher salt.
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3
Pat the venison saddle completely dry with paper towels. Rub the spice mixture generously all over the meat, pressing it in to ensure it adheres.
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4
Heat the olive oil in a large, oven-proof roasting pan or heavy skillet over medium-high heat until shimmering.
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5
Sear the saddle on all sides until deeply browned, about 3 minutes per side. This develops the Maillard reaction necessary for deep flavor.
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6
Add the 50g of cubed butter, smashed garlic, and thyme sprigs to the pan. Once the butter foams, spoon it repeatedly over the meat for 1-2 minutes.
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7
Transfer the pan to the preheated oven. Roast for 12-15 minutes, or until an instant-read thermometer inserted into the thickest part of the loin reaches 48°C (118°F) for rare or 52°C (125°F) for medium-rare.
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8
Remove the venison from the pan and place it on a warm plate. Tent loosely with foil and allow it to rest for at least 15 minutes. The internal temperature will rise during this time.
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9
While the meat rests, pour off excess fat from the roasting pan, leaving the brown bits (fond). Place the pan over medium heat.
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10
Add the minced shallots and sauté for 2 minutes until softened. Deglaze the pan with the Port, scraping the bottom to release the flavor.
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11
Increase the heat to high and reduce the Port by half. Pour in the stock and red currant jelly, whisking until smooth.
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12
Simmer the sauce until it thickens enough to coat the back of a spoon. Stir in the blackberries and cook for 2 minutes until they just begin to soften.
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13
Remove the sauce from heat and whisk in the cold butter for a glossy finish. Season with salt and pepper to taste.
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14
Carve the venison by running a sharp knife along the backbone to release the two loins. Slice the loins into thick medallions.
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15
Arrange the medallions on warmed plates, drizzle generously with the blackberry port reduction, and serve immediately.
💡 Chef's Tips
Always use a meat thermometer; venison is extremely lean and can turn from succulent to tough in a matter of minutes if overcooked. Resting the meat is non-negotiable; it allows the juices to redistribute so they don't run out when you carve. If you cannot find a bone-in saddle, you can use venison loins (backstraps), but reduce the roasting time by about 5-7 minutes. Toasting the juniper berries in a dry pan for 60 seconds before grinding unlocks their essential oils and floral aroma. If the sauce feels too tart, add an extra teaspoon of red currant jelly to balance the acidity of the berries.
🍽️ Serving Suggestions
Serve alongside a creamy parsnip purée to complement the earthy notes of the game. Braised red cabbage with apple and cloves provides a wonderful sweet-and-sour contrast. Honey-glazed roasted root vegetables like carrots and golden beets add a beautiful rustic touch. Pair with a bold, tannic red wine such as a Northern Rhône Syrah or a mature Cabernet Sauvignon. For a final touch, garnish with a few fresh micro-greens or a sprig of chervil.