Trigger Saddle Of Venison: Step-By-Step Instructions

The holidays are approaching and you want to spoil your loved ones with a tender saddle of venison? Then you don’t have to be afraid of triggering, because it’s easier than you think. With our step-by-step instructions, you can trigger your saddle of venison like a pro!

High-quality game meat

Venison, and especially the saddle of venison, is one of the most sought-after types of meat. In contrast to pigs, chickens, and the like, deer still live in their natural environment with a lot of movement and are exposed to a much lower level of stress because they are not transported to the slaughterhouse. This and the lack of regular medication give the meat high quality.

A saddle of venison consists of two muscle strands, the venison loin, and the fine venison fillets. You can get fresh venison from May to January. You can buy a saddle of venison already triggered or with bones.

Tip: The advantage of buying a saddle of venison on the bone is that you can use it later to prepare a suitable game sauce.

Trigger venison

If you bought a saddle of venison on the bone, you must first separate the meat from the bone. It is still attached to the spine and costal arches and is tenderized. When it comes to the release, everything revolves around the venison shank and fillets, with the fillets being the finest piece. This is how you can trigger a saddle of venison correctly:

• use the knife to cut down one side of the spine

Tip: The best way to remove a saddle of venison is to use a filleting knife. The blade is not as rigid as on other knives and clings to the bone strand when cutting.

• always adjust the knife to the course of the bone
• repeat this on the other side of the spine, thus triggering the long muscle strands
• now loosen the fillets from the underside with your fingers

Parry the venison

Once the venison has been released, you still have to parry it for further processing. To do this, tendons and silver skin are cut off at an angle to the meat with the tip of the knife. Make sure you cut off as little meat as possible.

Excess tendons and skin are also known as parures. You can use the parures together with the remaining bones for sauces and stocks.

Utilize bones

You don’t have to throw away the bones from your saddle of venison! Use them with the parures to make a matching game sauce. You can fry the bones in a pot with root vegetables, tomato paste, and spices and pour red wine and broth over them. Let everything boil down, then put it through a sieve and your sauce is ready!