Meat
Saddle
Saddle of Venison is prepared as a distinct kitchen form of deer game meat, used when cooks need this specific yield or texture. It highlights lean deep flavour. Match cooking method to moisture, fat, and intensity rather than forcing one technique on every piece. Cook venison saddle to temperature when thickness varies, rest before carving, and add fat or sauce if lean. Roasting, grilling, stewing, and mince show the cut’s strengths. Match heat to collagen—fast sear for tender muscle, long moist heat for hard-working joints.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 11.3 g
- Saturated Fat 5.01 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.93 g
- Polyunsaturated Fat 1.02 g
- Cholesterol 72.3 mg
- Sodium 56.6 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.3 g
- Water 62.6 g
- Energy 196 kcal
- Water 62.6 g
- Protein 21.3 g
- Fat 11.3 g
- Saturated Fat 5.01 g
- Monounsaturated Fat 4.93 g
- Polyunsaturated Fat 1.02 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 35.8 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.19 mg
- Vitamin B3 — Niacin 5.14 mg
- Vitamin B5 — Pantothenic Acid 0.55 mg
- Vitamin B6 0.37 mg
- Vitamin B7 — Biotin 2.3 µg
- Vitamin B9 — Folate 7.2 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.26 mg
- Vitamin K 1.3 µg
- Minerals 438 mg
- Major Minerals 437 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 72.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.19 · vitamin-b3-niacin: 5.14 · vitamin-b5-pantothenic-acid: 0.55 · vitamin-b6: 0.37 · vitamin-b7-biotin: 2.3 · vitamin-b9-folate: 7.2 · vitamin-d: 0.2 · vitamin-e: 0.26 · vitamin-k: 1.3 ·
Minerals
Saddle of Venison: composition reflects this culinary part relative to the whole ingredient.
History
Butchers charted saddle of venison as cookery specialised by muscle and joint.
Retail packing standardised saddle portions of venison for home kitchens.
Ready-to-cook saddle packs of venison expanded for convenience cooking.