Vampire killing venison saddle

Preparation Time:

5 mins

Cooking Time:

10 mins



Rate This Recipe

Please login to rate this recipe Login

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

50g Butter

Salt and pepper

Olive oil


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.