Nice piece of wild venison saddle, with thick lean meat, best cooked to pink and with a sauce. 1.Season venison with salt, black pepper, 5 spices powder and olive oil.
2.Place on baking tray with cooking apple, bell pepper around.
3.With a thermometer stuck into the middle of the saddle, bake at 230˚C until middle reached 50˚C, around 30 minutes. Rest with oven door open until middle reached 60˚C, around 10 minutes, perfect pink.
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