Saddle of Venison with Spinach and Lamb’s Kidneys

Preparation info
  • Serves


    • Difficulty


Appears in
The Cook's Companion: A step-by-step guide to cooking skills including original recipes

By Josceline Dimbleby

Published 1991

  • About

A saddle of venison looks splendid and the moist and piquant spinach lining with its pink and juicy kidneys is an added bonus.


  • 1.7-2 kg (3½-4 lb) piece of saddle of venison, boned
  • 4 tablespoons lemon juice<


Lay the venison skin side down in a roasting tin. Smear the flesh with the lemon juice and olive oil and sprinkle liberally with pepper. Cover and leave in a cool place for several hours or overnight.

Steam or boil the spinach leaves until very soft. Rinse with cold water and drain thoroughly, pressing out as much liquid as possible. Leave to cool.

Put the crushed green pepperco