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Red Venison Saddle Boned & Rolled
If you’re looking to impress for a Sunday lunch or a special occasion, then look no further!
Boneless saddle of Red Venison comes from the back of the deer.
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 250-300g per person.
Various weights available.
£48.20
Out of stock
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.
