Saddle of Venison with Spinach and Lamb’s Kidneys from The Cook's Companion: A step-by-step guide to
A saddle of venison looks splendid and the moist and piquant spinach lining with its pink and juicy kidneys is an added bonus.
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Ingredients
- 300 ml (½ pint) double cream
- 2 teaspoons Dijon mustard
- Black pepper
- Sea salt
- 1.7-2 kg (3½-4 lb) piece of saddle of venison, boned
- 4 tablespoons lemon juice
- Olive oil
- 500 g (1 lb) spinach, stalks removed and washed
- 2 rounded teaspoons bottled green peppercorns, drained and crushed
- 2 rounded teaspoons wholegrain mustard
- 4–5 lamb’s kidneys, skinned
- Pork fat for barding (optional)
- 1 tablespoon sherry or balsamic vinegar
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