Roast Saddle of Venison With Wild Mushroom-Cream Sauce

READY IN: 2hrs


  • 1
    venison saddle
  • 2
    tablespoons lard or 2 tablespoons duck fat, melted
  • salt and pepper
  • 5 -8
    slices dry-cured ham, thinly sliced (I need 5 for mine, must be dry-cured)
  • 300
    300 ml veal stock or 300 ml good beef stock
  • 125
    ml dry red wine (preferably what you intend to eat the meal with)
  • 1
    teaspoon butter
  • 100
    g wild mushrooms (I used Honey Fungus but any flavourful wild mushroom would work, note some types of Honey Fungus are)
  • 1
    small shallot, finely diced
  • 200
    ml cream
  • 1
    teaspoon cornstarch
  • 1
    tablespoon cold water


  • Preheat oven to 220°C/425°F/Gas Mark 7.
  • Rub lard or duck fat on meaty side of saddle.
  • Season the saddle generously with salt and pepper.
  • Cover with ham slices and put on roasting tray and put it in the preheated oven for 20 minutes.
  • Lower oven to 150°C/300°F/Gas Mark 3.
  • Add wine and broth to roasting tray and roast for 10 minutes per 500g for medium-rare to medium. The temperature of the thickest part should 60-65°C/135-145°F.
  • While that the saddle is roasting, saute lightly the shallot and mushrooms in butter on medium heat and set aside.
  • When the saddle is ready, remove from oven and remove the ham and cover in foil, leaving for 20 minutes.
  • Pour the juices and wine from roasting pan into a sauce pan on high heat.
  • Mix cold water and starch and add to the sauce pan.
  • Bring to a boil and allow sauce to thicken.
  • After sauce thickens, put temperature to low, add cream and wild mushrooms mix and cook until warm.
  • Crumble the ham into the sauce and taste and add salt and pepper as necessary.
  • Serve with hot dumplings, potatoes or rice and a salad.