Venison Saddle with Honey Orange Glaze & Pomegranate

Cooking time
Serves6 people
Venison Saddle with Honey Orange Glaze & Pomegranate

Want a showstopping alternative to the classic Christmas turkey? Venison saddle is the ultimate roast - it's packed with flavour and on the table in less than an hour.

3 ratings
layout 3 comments


  • 1.5kg wild venison saddle
  • 4 bay leaves
  • 1 tsp mixed spice
  • A pinch of chilli powder
  • 2 tbsp sea salt
  • A pinch of freshly ground pepper
  • 1 tsp sugar or honey
  • 1 orange
  • 50g butter
  • 250ml red wine
  • 1 pomegranate (optional)

Prep: 10 mins | Cook: 35 mins

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1. Heat your oven to 180°C/Fan 160°C/Gas 4. Unwrap your venison. Strip off any netting. Pat dry and leave to come up to room temperature.
2. Finely chop or grind half of your bay leaves. Mix with the spices, salt, a good pinch of pepper and sugar or honey and the zest of your orange.
3. Rub the spice mix all over meat, inside and out. Tie meat back together or roll and secure with toothpicks.
4. Set a large frying pan over a high heat. Add your butter. Once it’s frothy, add the venison. Brown all over.
5. Nestle the venison in a roasting tin. Thinly slice your orange. Tuck the slices and remaining bay leaves under the venison.
6. Pour in the wine. Roast on the top shelf of the oven for 30 mins.
7. Let the venison rest for 15-30mins before carving. Reduce the pan juices down to thicken, Strain. Drizzle over your carved meat. Finish with a scattering of pomegranate seeds.
8. TIP: If you’re using pomegranate seeds to finish your venison, squeeze the juice from some of the seeds and add to your gravy before reducing for enriched colour and flavour.
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Yummy risotto


Made this for a pre-Christmas dinner. Was awesome. Will definitely cook again!!


Fantastic recipe ! Have cooked few times - always success ! Thank you.

demanding diner


I have made this recipe ones - it was very easy to make but incredibly effective. The guests were very impressed. I am going to do it again for sure. I would add a little more wine to ensure more juice/sauce at the end, as it was a bit short.