• 1 x 4kg Saddle Venison

  • Sea Salt & freshly ground black pepper

  • 100 ml Olive Oil

  • 100 ml Extra Virgin Olive Oil

  • Herb Salad

  • 2 heads Mache .

  • 2 bunches Mint

  • 2 bunches chervil

  • 1 bunch Tarragon

  • 2 bunches Coriander

  • 1 bunch Dill

  • 1 Clove Garlic

  • 100 ml Palm Sugar Vinaigrette . see my recipe


  • 1.

    Pre heat the oven to 220C (425F)

  • 2.

    With a sharp knife cut the silver sinew off the venison loin to expose the red coloured meat.

  • 3.

    Season well with sea salt and drizzle well with olive oil. Put in a baking tray large enough to hold the saddle and place in the pre heated oven. Roast for 20 minutes then remove.

  • 4.

    Place some foil loosely over the roasting tray, and allow to rest for 15 minutes.

  • 5.

    To make the dressing for the venison, add the extra virgin olive oil to the roasting juices.

  • 6.

    Taste & season.

  • 7.

    Remove the loin from the saddle and slice. Place the meat in the centre of the plates, and pour the venison dressing over the meat.

  • Herb Salad:

  • 1.

    To prepare the herb salad, pick and wash all the leaves from the mache and herbs.

  • 2.

    Combine and refrigerate.

  • 3.

    Serve immediately

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