Venison Boneless Saddle Joint

Available all year

• A roast for a special occasion
• Allow 200g per person
• Marinade the day before and/or cover in foil
• Dispatched chilled

Available in a variety of sizes to suit the occasion, the boned and rolled saddle joint is the tenderest venison joint available.  It is ideal for a large party or gathering and comes in different sizes.  The alternative is to have the sirloin steaks which are also cut from the loins. The rolled saddle encompasses both loins from the back and is very simple to carve as the backbone has been removed.

Please note that the amount of fat covering on the joint varies according to the time of year. This is normal with wild deer which lay on more fat in the late summer and autumn, losing it in winter and spring. 

Refer to cooking guidance