Devon Venison Saddle Joint
The saddle joint is one of the finest cuts of venison, taken from the loin of the animal and prized for its tenderness, succulence, and depth of flavour. With minimal fat and a rich, gamey taste, it is best cooked quickly to medium-rare to preserve its juiciness. A well-trimmed saddle joint offers an elegant centrepiece, perfect for special occasions or dinner parties.
Serving Suggestion:
Roast with a simple rub of rosemary, garlic, and cracked black pepper. Rest well before slicing into medallions and serve with a wild mushroom jus, roasted root vegetables, and a celeriac purée for a refined and seasonal dish.