Vampire killing venison saddle
Don't be afraid of garlic, its your friend, especially when used with thyme to fuse into your venison saddle.
350g Venison saddle / backstrap
2 Cloves garlic, crushed
4 Sprigs of thyme
Salt and pepper
1. Place the venison in a bowl and allow to come to room temperature for about 30 mins. Season with the salt and pepper.
2. Heat a solid frying pan or skillet to high heat, and then pour in 1 tbsp oil. Carefully add the venison. Cook for 2 mins on one side and then again 2 mins on the other.Sear the edges for a minute if needed. Add the butter, thyme and garlic to the pan. Continue to cook the meat for a further 4 mins, turning once more. Baste the venison in the juices until brown and caramelised on all sides. Transfer the venison to a plate and pour the butter over the top. Allow to rest for 5 mins.
3. Slice the venison and cover with the juices.
4. Serve with a side of your choice.