Venison saddle, +/- 6.5 kg
Fine food specialist6500 g
Composition
Composition unknown — our sources do not have it.
The most tender and luscious cut of Venison is the Saddle. Expensive? Of course! But it is a dream to cook, just a quick roast in a hot oven and you have an easy to carve prime piece of venison. You can chuck a handful of juniper berries into the gravy stock to really balance the slight game taste of fresh venison. Venison is a seasonal meat, usually only available October to December.
Nutrition per 100 g/ml
Our sources carry no nutrition for this product.
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