Saddle of Venison with Spinach and Lamb’s Kidneys

Name: Saddle of Venison with Spinach and Lamb’s Kidneys
Yield: Serves 6-8
Ingredients: Sea salt; Black pepper; 2 rounded teaspoons bottled green peppercorns, drained and crushed; 300 ml (½ pint) double cream; Pork fat for barding (optional); 1.7-2 kg (3½-4 lb) piece of saddle of venison, boned; 4 tablespoons lemon juice; 2 teaspoons Dijon mustard; 4–5 lamb’s kidneys, skinned; 1 tablespoon sherry or balsamic vinegar; 2 rounded teaspoons wholegrain mustard; 500 g (1 lb) spinach, stalks removed and washed; Olive oil

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Cook's Companion

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.

Ingredients

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

Dinner
Gluten-free

Method

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