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Rolled venison saddle with cabbage and brandy prunes

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Spring Ridge venison from South Australia. The saddle is the most tender part of the animal. Stuffing and rolling it, makes it simple to carve at the table. Here, it’s seasoned with prunes, local cabbage and slowly cooked onion.

Only available for celebrations over the Easter long weekend - from Wednesday 27th March to Saturday 30th March.

Venison saddle, dried prunes, brandy, water, brown onion, blend oil, salt, cracked black pepper, & white cabbage.
This is a raw product, best cooked within 7 days. Check packaging for use by date information.
Each venison saddle will weigh 1.6kg, feeding 4-6 people.
Start by pre heating your oven to 160 degrees. In a large oven proof fry pan, heat a tablespoon of olive oil over a medium heat. Gently brown the venison on the pan till well caramelised, Transfer the pan into your oven and cook for about 45mins. Check with a temperature prob that the internal temperature has reached 50 degrees, once done, set aside to rest for 15 minutes before carving. Best served with red wine jus.

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