Nut-Encrusted Venison Saddle

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Nut-Encrusted Vension SaddleI 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 ½ lb Venison Saddle
  • ½ cup pepitas (raw pumpkin seeds)
  • ½ cup sunflower seeds
  • ½ cup macadamia nuts
  • 1 tsp salt
  • ¼ tsp pepper
  • 2 egg yolks, beaten
  • uncured bacon
  • 1 tbs oil


  • Pre-heat the oven to 200°.
  • 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.

Prepping the saddle

  • 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.

browning the venison saddle

  • When the meat is browned, transfer saddle to a roasting dish, cover, and place in oven.
  • Cook until internal temperature of meat is 120°, which for a 4 ½ lb saddle will take about 2 hours.
  • Remove from oven and let sit until meat reaches 140°.

venison saddle in oven


This recipe would work well with a nice roast if you don’t have a saddle. You’ll just need to adjust the cooking time.

Cooking time (duration): 145

Number of servings (yield): 8

Meal type: dinner

My rating:5 stars: ★★★★★

Microformatting by hRecipe.

What’s a saddle?

Ever had chops? Well, the saddle is the part of the animal that becomes your chops. It’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. It’s a little tough to get in the home butchering process, but if you’re willing to bring out the bone saw, it’s worth the effort.

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