Saddle of Venison
Ingredients for 4 servings:
- 2 venison loins or fillets (alternatively, use deer or lamb)
-
Rock'n'Rubs "Born to be Wild" (Recommended amount: 25 g per kg) - 60 ml olive oil
- 1 clove garlic, chopped
- 1 shallot, thinly sliced
- A few sprigs of olive herb
- 100 g cherry tomatoes
- Bread for serving
Preparation
Step-by-step instructions
- 1
Prep
Trim and portion the saddle of venison (remove membranes and sinew), pat dry, and season all over with "Born to be Wild". Let rest at room temperature for 15–20 minutes.
- 2
Set up the grill
Prepare a direct high heat zone and an indirect medium heat zone (with the lid closed).
- 3
Sear with heat
Sear the venison loin directly over high heat for 45–90 seconds per side until a nice crust develops. Then move it to the indirect heat zone.
- 4
Infuse seasoning oil (80–100 °C)
In an ovenproof dish or grill pan, heat oil to 80–100 °C. Add the garlic, shallot, olive herb, and tomatoes, and warm briefly (do not brown).
- 5
Gently simmer
Place the seared venison loin in the warm seasoning oil and coat on both sides. With the lid closed, cook over indirect heat, turning several times, until the internal temperature reaches 55–60°C (about 8–15 minutes, depending on thickness). Use a thermometer.
- 6
Let rest & carve
Remove the meat and let it rest loosely covered for 5 minutes. Slice across the grain.
- 7
Bread & Plating
Drizzle or spread a little flavored oil on rustic bread. Top with slices of meat, tomato, shallot, garlic, and olive herb as desired. Serve immediately.
TIPS
- Cook to 55–57 °C for medium-rare, or 58–60 °C for medium.
- No olive herb? Use rosemary or thyme as an alternative.
- Toast the bread briefly on the grill for extra flavor & crunch.