Roast Saddle of Venison with a Ragoût of Broad Beans, Peas, and Smoked Bacon

Sear venison saddle in butter, then serve atop a rich ragoût of bacon, onions, peas, and fresh broad beans.

Dinner Bacon High Protein Summer Venison

Estimated Nutrition

Calories

763.1

kcal / serving

3052.4 kcal total

Carbs

11.1g

per serving

44.2 g total

Fat

53.8g

per serving

215.1 g total

Protein

54.6g

per serving

218.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

14.2

Unsalted Butter

for searing venison

160

Unsalted Butter

divided for ragout

LegumesPulses

Broad Beans

peeled

Liquids

290

Water

Meat

800

Saddle Of Venison

trimmed and ready to cook

120

Smoked Bacon Lardons

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground

tsp

Rosemary

freshly chopped

OilsFats

dash

Vegetable Oil

Vegetables

280

Button Onions

peeled

Peas

Method

Heat a dash of oil and 14g butter in a thick-bottomed pan.

Season venison with salt and pepper and sear on all sides until medium-rare.

Remove meat from heat and let rest for 15 minutes.

Melt 40g butter in a separate pan and lightly color the button onions.

Add bacon lardons to the onions and brown well.

Add 290ml water, cover with buttered parchment paper, and simmer until onions are soft.

Add peas and broad beans and cook for two minutes.

Whisk in the remaining 120g butter and chopped rosemary to thicken the sauce.

Slice the venison and serve over the ragoût on four plates.