Saddle of Venison

If you have bought well-hung, well-flavoured venison, the last thing to consider is masking its taste and texture with a marinade or inflicting some pointless massage of spices onto its surface. Well-hung meat will have a developed a distinctive taste and the traditional course has been to counter any rankness or gamey flavour with something sweet, the same logic that paired mutton with redcurrant jelly. Most venison is not gamey enough to need this and, just as the logic of mutton and redc