Jul 14 2026
Restaurants›Union Kitchen›Venison Saddle Recipe

Venison Saddle Recipe

Inspired by Union Kitchen
Time1h 30m
Serves4

of black kale, wild rice pilaf, cranberry, candied pecan

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Ingredients

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Venison Saddle

Black Kale

Wild Rice Pilaf

Cranberry Sauce

Candied Pecans

Method

Venison Saddle Preparation

  1. 1

    Prepare the Venison

    Preheat the oven to 375°F (190°C). Rub the venison saddle with olive oil, salt, black pepper, and garlic powder. Place fresh rosemary on top.

  2. 2

    Roast the Venison

    Place the venison saddle in a roasting pan and roast in the preheated oven for about 25-30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Let it rest for 10 minutes before slicing.

Black Kale Preparation

  1. 3

    Sauté the Kale

    In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add the chopped black kale, salt, and red pepper flakes. Sauté for about 5-7 minutes until the kale is tender.

Wild Rice Pilaf Preparation

  1. 4

    Cook the Wild Rice

    In a saucepan, combine wild rice and vegetable broth. Bring to a boil, then reduce to a simmer, cover, and cook for 45-50 minutes until the rice is tender and the liquid is absorbed.

  2. 5

    Sauté the Vegetables

    In another skillet, heat olive oil over medium heat. Add diced onion, celery, and carrot. Sauté for 5-7 minutes until the vegetables are soft. Mix with the cooked wild rice, add salt and pepper to taste.

Cranberry Sauce Preparation

  1. 6

    Make the Cranberry Sauce

    In a saucepan, combine fresh cranberries, sugar, and water. Bring to a boil, then reduce to a simmer for 10-15 minutes until the cranberries burst and the sauce thickens. Stir in the orange zest before serving.

Candied Pecans Preparation

  1. 7

    Prepare the Candied Pecans

    In a skillet, melt butter over medium heat. Add pecans, brown sugar, and salt. Cook while stirring frequently for about 5-7 minutes until the sugar melts and coats the pecans. Spread on a parchment-lined baking sheet to cool.

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