Pre heat the oven to 220C (425F)
With a sharp knife cut the silver sinew off the venison loin to expose the red coloured meat.
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.
Place some foil loosely over the roasting tray, and allow to rest for 15 minutes.
To make the dressing for the venison, add the extra virgin olive oil to the roasting juices.
Taste & season.
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.
To prepare the herb salad, pick and wash all the leaves from the mache and herbs.
Combine and refrigerate.
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