Pan-Roasted Venison Saddle Recipe - Great British Chefs

Ingredients

• 2 venison loins, cut from the saddle – 2 loins should weigh approx.1kg depending on the size of the saddle
• rapeseed oil
• butter
• 1 sprig of thyme
• 2 garlic cloves
• salt
• pepper
• 6 Maris Piper potatoes
• 200g of butter
• 1 dash of rapeseed oil
• 2kg venison bones
• 6 shallots, peeled and sliced
• 2 carrots, peeled and chopped
• 5 peppercorns, crushed
• 2 tbsp of sherry vinegar
• 250ml of red wine
• 100ml of port
• 100ml of Madeira, sweet
• 1l dark chicken stock
• 1 handful of elderberries, or use blackberries or blueberries if unavailable
• 1 dash of oil
• 4 parsnips
• 4 pears, preferably Comice pears
• 150g of butter
• cavolo nero, woody stems removed
• oil, for deep-frying
• 8 venison sausages