Buy “The Hunting Widow’s Guide to Great Venison Cooking” today~ ~ ~ ~ ~
I am so tickled with myself. I watched this dish being made on a show and sort of figured out how to do it myself. Yum! This is one of the best dishes I have ever made. The nuts are a great compliment for the venison, and the bacon…well, anything wrapped in bacon is fantastic!
Recipe: Nut-Encrusted Venison Saddle
- 1 4 Â½ lb Venison Saddle
- Â½ cup pepitas (raw pumpkin seeds)
- Â½ cup sunflower seeds
- Â½ cup macadamia nuts
- 1 tsp salt
- Â¼ tsp pepper
- 2 egg yolks, beaten
- uncured bacon
- 1 tbs oil
- Pre-heat the oven to 200Â°.
- Put all nuts in a food processor and chop until nuts are the consistency of bread crumbs. Add the salt and pepper to the nuts and mix thoroughly. Spread the nuts in a shallow pan, one large enough to fit the saddle.
- Rub the venison saddle with the egg yolks. Roll the meat in the nuts so that the nuts form a crust.
- Lay about 10 slices of bacon in a row on a cutting board.
- Place the saddle on the bacon, then wrap each slice around the meat and secure with toothpicks.
- Heat the oil in a large skillet. Brown the meat on each side, about 4 minutes per side.
- When the meat is browned, transfer saddle to a roasting dish, cover, and place in oven.
- Cook until internal temperature of meat is 120Â°, which for a 4 Â½ lb saddle will take about 2 hours.
- Remove from oven and let sit until meat reaches 140Â°.
This recipe would work well with a nice roast if you donâ€™t have a saddle. Youâ€™ll just need to adjust the cooking time.
Cooking time (duration): 145
Number of servings (yield): 8
Meal type: dinner
Microformatting by hRecipe.
Whatâ€™s a saddle?
Ever had chops? Well, the saddle is the part of the animal that becomes your chops. Itâ€™s the back strap and tenderloin with the bone in. This is the best meat on the animal, which makes this dish a fabulous gourmet dinner. Itâ€™s a little tough to get in the home butchering process, but if youâ€™re willing to bring out the bone saw, itâ€™s worth the effort.