Meat

Boneless

Boneless saddle of Venison cooks fast and carves easily. Loses the basting effect of bone—use fat, skin, or brine. Ideal for even slices and quick service. As a boneless section of saddle, portion for even cooking and clear labelling. Cook venison boneless 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.