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Rolled Venison saddle, Cabbage, and brandy prunes

Rolled Venison saddle, Cabbage, and brandy prunes

The saddle is one of the most tender cuts of venison. For Easter, we stuff and roll it with prunes and cabbage, making it easy to carve at the table.


A rolled venison saddle

Olive oil


To serve

Meatsmith red wine jus



Preheat the oven to 160C.

In a large oven-proof frying pan, heat a tablespoon of olive oil over medium heat.

Gently brown the venison on the pan till well caramelised.

Transfer the pan to the oven and cook for about 45 minutes or until its internal temperature reaches 50C.

Once cooked, set the saddle aside for 15 minutes before carving.

Slice into thick pieces and serve with warmed red wine jus.

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