Fallow Venison Saddle Boned and Rolled
If you’re looking to impress for a Sunday lunch or a special occasion, then look no further!
Boneless saddle of venison comes from the back of the deer, consisting of the two loins.
Best suited to a quick roast – bring your venison up to room temperature, preheat your oven to 220°C, place on the middle shelf for 20 minutes then reduce the temperature to 170°C allowing a further 15 minutes per 500g. Allow to rest for at least 20 minutes.
Allow 200g per person.
Out of stock
| Weight | Minimum Weight 465g, Minimum Weight 525g, Minimum Weight 600g, Minimum Weight 700g, Minimum Weight 805g |
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Our Animals Drive Biodiversity
By grazing, browsing, rooting and trampling, the free-roaming animals at Knepp create a dynamic mosaic of habitats – from open grassland to scrub and woodland – supporting a rich web of life. Their presence is driving the return of rare species like nightingales, turtle doves, and purple emperor butterflies.
Our Animals Drive Biodiversity
By grazing, browsing, rooting and trampling, the free-roaming animals at Knepp create a dynamic mosaic of habitats – from open grassland to scrub and woodland – supporting a rich web of life. Their presence is driving the return of rare species like nightingales, turtle doves, and purple emperor butterflies.
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