Saddle of Venison

Create a little culinary magic with Eric de Ganck's fabulous recipe for tender Saddle of Venison and buttery fried potato cakes
Saddle of Venison
  • Rating:
  • Serves: 6
  • Cook Time: 1.25 hours 15 minutes
  • Prep Time: 25 minutes
  • Effort: easy



  • 4 tbsp olive oil
  • 2 kg saddle of venison steaks
  • black pepper

For the potato cakes:

  • 450 g mashed potato
  • 100 g plain flour
  • 1 egg, beaten
  • 100 g butter

For the sauce:

  • 2 tbsp redcurrant jelly
  • 2 tbsp Dijon mustard
  • 150 ml red wine


1. Set the oven to 200°C/gas 6. Heat the oil in a large frying pan over a high heat and seal the meat on all sides. Season with salt and freshly ground black pepper, transfer to a roasting pan and cook for 1 hour for rare meat and 1 hour and 15 minutes for medium.

2. To make the potato cakes, simply mix together the mashed potatoes and flour. Stir in the egg and season with salt and freshly round black pepper. Form the mixture into little cakes.

3. Heat the butter in a frying pan over a medium heat and fry the potato cakes until golden brown. Keep warm in a low oven until ready to serve.

4. Remove the cooked venison from the roasting pan, cover and leave to rest in a warm place. Meanwhile, heat the roasting pan over the hob and stir in the redcurrant jelly and mustard. Pour in the wine and allow the sauce to bubble and thicken for several minutes, scraping all the sticky bits that are stuck to the side of the pan.

5. Carve the venison and serve immediately with the potato cakes and sauce.

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