Cooking a roe deer saddle

[Conor1]

The buck was hanging for a week. Last night it was butchered. As it's Mother's Day tomorrow I would like to cook the saddle. I have checked a few books for recipes but I would prefer to hear from members on here as to how they cook their roe.

I would like to serve it on the bone.

Many thanks

 

[long_range_rob]

Personally I strip the fillets and serve as pavé or little inch thick medallions. Best done on a bbq and served with a little red currant jelly.......now I'm hungry.

 

[Conor1]

Thanks for that. I'm salivating now!

 

[Selous]

Make sure you remove the silvery sinew first!!!

pan fry for 3 mins each side in butter then transfer to a hot plate and cover with foil

add glass of good red wine to frying pan to deglaze and bring to boil then add few teaspoons of red currant jelly to the mix and reduce by half

slice the saddle and serve with the sauce

yum!

 

[Conor1]

Thanks Srvet!

 

[Stingercargill]

Mother's Day tomorrow ????

 

[AN DU RU FOX]

Second sunday in may,

 

[Monkey Spanker]

Mother's Day tomorrow ????

Check his location!
MS

 

[Loki]

Hi

Just had Roe backstrap - marinated for 3+days, in salt/blackpepper, Papaya, 1 teaspoon vineger, olive oil, 25mm cuts. Steamed for 15mins and sauce made from juices - fell apart at the touch.
Just enough for 3 - shame not enough for 2nds.........

L

 

[Stingercargill]

Check his location!
MS

Ahh.. Thought I had missed something as checked the date of the post twice

 

[Jagare]

Make sure you remove the silvery sinew first!!!

pan fry for 3 mins each side in butter then transfer to a hot plate and cover with foil

add glass of good red wine to frying pan to deglaze and bring to boil then add few teaspoons of red currant jelly to the mix and reduce by half.

slice the saddle and serve with the sauce

yum!

AS above. Don't over cook. I like mine with a cream chanterelle sauce.

 

[toad]

venison wellington . use a pancake in-between your pastry and pate mix to prevent the pastry going soggy

 

[Conor1]

Thanks for the advice and recommendations. In the end I boned it and cooked it on the BBQ. Both strips weighed about 700gr each and only took a few minutes to cook. The back bone was boiled and used as the basis of the Fond/Stock. The gratin was cooked to perfection and the vegetables consisted of asparagus and morels. In all, it was delicious!

 

[Ratten]

and not a bad bottle of plonk to go with it either!

 

[nicowilson]

Thanks for the advice and recommendations. In the end I boned it and cooked it on the BBQ. Both strips weighed about 700gr each and only took a few minutes to cook. The back bone was boiled and used as the basis of the Fond/Stock. The gratin was cooked to perfection and the vegetables consisted of asparagus and morels. In all, it was delicious!

I am now hungry.

 

[seibassman7]

Not a bad bottle of plonk at all. Great food and wine regards sbm

 

[Conor1]

Have relayed the thanks to my wife as she did all the heavy lifting. The wine was the wrong choice for the lunch (still very good, but it did not compliment the food)

 

[3.5mag]

Try adding about 30 grammes each of butter and good dark chocolate when making the sauce - very rich but amazing!

Make sure you remove the silvery sinew first!!!

pan fry for 3 mins each side in butter then transfer to a hot plate and cover with foil

add glass of good red wine to frying pan to deglaze and bring to boil then add few teaspoons of red currant jelly to the mix and reduce by half

slice the saddle and serve with the sauce

yum!

 

[Selous]

Never got the chocolate thing!!! Tried it once but I think we put too much in

 

[Buchan]

When recipes mention chocolate, they mean the really good stuff. Chocolate so dark, light cannot escape its surface. Not the sweet pasty goo you've nicked off the kids!