Roast Saddle of Venison Old Polish Style

Roast Saddle of Venison Old Polish Style

This traditional Polish recipe for roast saddle of venison is a must-try, as it is truly excellent.


  • Saddle of venison: 1 kilogram
  • Flour: as needed for dredging
  • Cooking oil: for frying


  • Water: 0.5 liter
  • Fine iodized sea salt: 2 level tablespoons
  • White onion: 1 piece
  • Garlic cloves: 4
  • Dried bay leaves: several
  • Whole allspice: several
  • Whole juniper berries: 8
  • Whole coriander seeds: several
  • Dried marjoram: 1 tablespoon


  • Lard: 1 tablespoon
  • Dried mushrooms: 1 large handful
  • Carrots: 2 pieces
  • Celery: 1/2 piece
  • Soup greens (leek, parsley root, celery root): small bunch
  • White onion: 2 pieces
  • Whole juniper berries: 4 pieces
  • Whole coriander seeds: 5 pieces
  • Water: 1 liter
  • Fine iodized sea salt: to taste
  • Ground black pepper: to taste


Step 1: Wash the saddle of venison thoroughly, removing any membranes, blood clots, and the bone.

Step 2: Slice the onion for the marinade into feathers, and cut the garlic into slices. Mix the marinade ingredients and bring to a boil covered, then let cool. Next, place the saddle of venison into the marinade and leave for two days in a cool place, such as a fridge or cellar. During these two days, mix the marinade 2-3 times. After two days, remove it from the marinade without rinsing off the spices. Pat it dry with a kitchen towel if needed.

Step 3: Slice the saddle of venison into thick slices the size of chops, dredge in flour, and briefly fry in oil on both sides.

Step 4: Soak the dried mushrooms in very warm water. Pour about 1 liter of water into a pot, add the mushrooms, and bring to a boil. After adding the mushrooms, add the diced celery, chopped soup greens, onion sliced into feathers, carrot sliced into slices, juniper berries, and coriander. When the ingredients have been simmering for a few minutes, add the meat. Simmer for about an hour, stirring occasionally and tasting, seasoning with salt and pepper as needed.

Serve with the sauce.

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