Trim and portion the meat, season with “Born to be Wild,” and quickly sear over high heat on the grill. In a baking dish or grill pan, warm the oil (about 80–100°C) and gently heat the garlic, shallot, olive herb, and tomatoes in it. Place the meat in the warm seasoned oil, coat on both sides, then cook with the lid closed over gentle indirect heat, turning several times, until the internal temperature reaches 55–60°C. Let rest briefly, then slice across the grain. Drizzle or spread some of the oil from the pan onto the bread, and top as desired with the sliced meat, tomato, shallot, garlic, and olive herb.
Saddle of Venison
Ingredients for 4 servings:
- 2 venison loins or fillets (alternatively, you can use deer or lamb)
- Rock'n'Rubs "Born to be Wild" (recommended amount: 25 g per kg)
- 60 ml olive oil
- 1 clove garlic, chopped
- 1 shallot, thinly sliced
- A few sprigs of olive herb
- 100 g cherry tomatoes
- Bread for serving
Preparation
