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Barbecued saddle of venison

Summer is coming, and this month Mark Gough has been inspired to roll out the barbecue for this venison recipe

In the summer, venison makes for a much tastier and healthier barbecue than beef. This venison recipe offers a simple dish that is rich with flavour and quick to cook.


  • 250g venison saddle
  • Half an aubergine, sliced and grilled
  • 2 tomatoes
  • 2 spring onions
  • 1tbsp sweet chili sauce
  • 3tbsp crème fraiche
  • Salt and pepper
  • 1tbsp olive oil
  • Sherry vinegar dressing

Filleting the venison saddle:

  1. With a sharp knife cut down and away from the bone.
  2. Scrape down the bone, snap it off and cut round it.
  3. Cut along the rest of the bone to remove the meat and then open up the joint.
  4. By following the seams in the meat you can cut out the steaks.
  5. Finish your preparation of the venison by taking the sinews off the meat.

How to cook this barbecue venison recipe:

  1. Slice the aubergine, season with salt and pepper and gently cook on the barbecue for 4 or 5 minutes, turning occasionally.
  2. Season the venison with salt, pepper and a sprinkle of sugar and roll in a tiny amount of oil.
  3. Place the saddle on the barbecue and cook for approximately 8 minutes, turning occasionally.
  4. Mix the crème fraiche and chili sauce together and serve on the side.
  5. Make up the sherry vinegar dressing by chopping the spring onion and adding 1tsp sherry vinegar and 1 tbsp of olive oil, a splash of orange juice and salt and pepper.
  6. Slice the venison thinly and serve placed on a bed of aubergines and sliced tomato – and pour the dressing over. Then serve.