Anne Willan

Carving a Saddle of Venison on the Bone

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top 1000La Varenne Pratique
La Varenne Pratique

By Anne Willan

Published 1989

  • About
Saddle of venison is prepared like saddle of lamb, but does not include any flank fat.
  1. Cut lengthwise along the backbone, holding the knife against the bone, and sever the meat from the bone.

  2. Angle the knife slightly and cut the first slice. Continue cutting slices from the loin, each time angling the knife a little more, until the last slice is cut horizontally and parallel to the vertebrae.

  3. Loosen the slices and lift them off the bone. Turn the saddle round and repeat on the other side of the backbone.

  4. Turn the saddle over, cut out the two fillets lying along the backbone and slice them.

  5. Serve each person several slices of saddle meat and a small slice of the tender fillet.