Venison saddle is a deliciously tender piece of meat that's perfect for the barbecue. With a hearty black pepper sauce, it remains an accessible dish that many people enjoy. A quick grilling, some resting time, and you have a wonderful dish for a cozy barbecue.
Number of persons: 4
Preparation time: 30 min
Ingredients:
- Deer back
- 2 shallots
- 2 cloves of garlic
- 30 ml soy sauce
- 250 ml game stock
- "lots" of black pepper (2 tablespoons freshly ground)
- Cornstarch or other binding agent
Preparation:
-
Start by making the sauce, chop the shallots and garlic very finely
- Heat a pan with some neutral oil and fry the shallots and garlic in it.
- Add the black pepper and fry briefly
- Add the soy sauce and game stock and let it reduce slowly over low heat
- If the sauce remains too watery, add some cornstarch or thickener to thicken the sauce
- Remove the venison loin from the refrigerator an hour before preparation to allow it to come to room temperature.
- Pat the back dry and rub with olive oil
- Cook the back on the barbecue for 2-3 minutes per side or until a core temperature of 54 degrees
- Slice the back and serve with the pepper sauce
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