Meat

Bone In

Bone-in saddle of Venison keeps the bone for flavour, moisture, and presentation. Cooks slightly slower than boneless; check near the bone for doneness. As a bone in section of saddle, portion for even cooking and clear labelling. Cook venison bone in 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.