Direction

1. Start by marinating the venison saddle in a mixture of strong brewed coffee, olive oil, dried rosemary, thyme, oregano, salt, and pepper. Let it marinate for at least 2 hours, or overnight for maximum flavor.

2. Preheat your oven to 375°F (190°C).

3. Heat a large cast-iron skillet over medium-high heat. Once hot, add a tablespoon of olive oil.

4. Remove the venison saddle from the marinade and pat it dry with paper towels. Season generously with salt and pepper on both sides.

5. Place the venison saddle in the skillet and sear for 3-4 minutes on each side, until nicely browned.

6. Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.

7. Remove the skillet from the oven and transfer the venison saddle to a cutting board. Let it rest for 10 minutes before slicing.

8. While the venison is resting, pour the marinade into a small saucepan and cook over medium heat until it reduces and thickens into a sauce.

9. Slice the venison saddle against the grain into ½ inch slices.

10. Serve the sliced venison with the reduced marinade sauce and your choice of side dishes. Enjoy your delicious coffee-marinated roast venison saddle!