Wild Venison Saddle With Cognac Fruits
Shelf Life: Min. 6 Days
A true chef & butcher collaboration resulting in this masterpiece fit for the top table, two loins are carefully removed from the saddle then stuffed with plump fruits drunk on cognac & scented with spices before wrapping first in air dried ham then caul fat to lock in moisture when roasting. Cook pink & carved at the table, each slice contains nuggets of warm aromatic fruits, WOW!
The loin of Venison is the most prized muscle on a deer which yields the softest, tastiest meat. Our recommendation is to ensure this cut is cooked to pink to ensure the best eating experience.
Our Guide To Cook Your Venison Saddle With Cognac Fruits
|Our Guide To Cook Your Venison Saddle With Cognac Fruits|