rehruecken mit bein - natürlich von Freyberger
Origin

Shelf life & storage

Our saddle of venison will keep in the refrigerator for five days after it arrives. If you don't use it within this time, simply freeze it.

Nutrition Facts

Preparation Method

    Already over 10,000+ customers are convinced of our quality

    Saddle of venison (on the bone)

    €130,00
    €48,15 /kg

    Tax included. Shipping calculated at checkout

    1 review
    1 review
    • almost trimmed, kitchen-ready
    • a noble Sunday roast
    • tender and lean
    • the most valuable cut of venison
    • from our hunters in Franconia
    Pickup available at Freyberger Katzwang Usually ready in 24 hours

    Saddle of venison (on the bone)

    Freyberger Katzwang

    Pickup available, usually ready in 24 hours

    Katzwanger Hauptstraße 40
    90453 Nürnberg
    Germany

    +49911442709

    Freyberger Stammhaus

    Pickup available, usually ready in 24 hours

    Sperberstraße 99
    90461 Nürnberg
    Germany

    +49911442709
    Origin

    Shelf life & storage

    Our saddle of venison will keep in the refrigerator for five days after it arrives. If you don't use it within this time, simply freeze it.

    Nutrition Facts

    All products come with the Freyberger Plus Guarantee . Most of our steaks, sausages, and chickens are heavier than stated in the product description. And all this without additional charge.

    How to get your order to your home

    1. Fresh chilled products
    1. Fresh chilled products
    2. Packed with cooling pads
    2. Packed with cooling pads
    3. Express delivery 8am-12pm
    3. Express delivery 8am-12pm

    Preparation Method
      What our experts say

      Tip from our butcher Nicola

      The finest of venison! Exclusive and extravagant, the saddle of venison is the highlight of any menu!

      Nicola
      Nicola

      Need some inspiration?

      Suitable recipes

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      rehrücken

      Venison saddle – trimmed and oven-ready

      The loin of venison is considered the prime cut of game—noble, tender, and lean. Our loin of venison comes from our own butchery and is carefully trimmed by hand, removing any tendons and silver skin. This means it's immediately ready for your kitchen—no preparation required.

      Whether as a Sunday roast or for festive occasions, this piece of venison impresses with its fine texture, mild flavor, and uncomplicated preparation. Seared in a pan, gently cooked in the oven – this results in a buttery-soft result that will delight even the most discerning guests.

      If you prefer classic beef, we also have an exclusive selection of high-qualitybeeffrom responsible sources.

      The venison saddle comes from our hunters in Franconia and Upper Palatinate – directly from the wild.
      With the Freybergers Plus Guarantee, you usually get more than you pay for – at no extra cost. Collection is possible in aFreyberg storepossible and usually ready for dispatch within 24 hours.

      Tenderly roasted – how to prepare venison correctly

      Venison saddle is particularly tender, making it popular, but also delicate to prepare. It turns out best when seared all over and then gently cooked in a preheated oven at around 120°C. The ideal internal temperature is 54–56°C, keeping the meat juicy and pink inside.

      Before roasting, the meat should be at room temperature for about 30 minutes to ensure even cooking. If possible, use a meat thermometer to ensure the meat is perfectly cooked.

      Season the venison saddle with salt, pepper, some juniper, fresh thyme or ourGame spiceto bring out the delicate flavor of the game. A sauce made from game stock, red wine, and shallots harmoniously rounds off the dish.

      Classic spaetzle, potato dumplings, creamy Brussels sprouts, or dumplings are perfect side dishes. Tip: Let the meat rest for about 5 minutes after cooking to allow the juices to redistribute evenly.

      If you want to buy venison, you can get from usGame meatfrom regional hunting, neatly cut and ready for immediate use.

      For festive moments of enjoyment with class

      A fragrant saddle of venison, roasted to perfection, accompanied by a velvety sauce and hand-grated spaetzle – this is game enjoyment at its finest. This exquisite dish not only brings flavor to the plate, but also creates a special atmosphere at your table.

      Whether for a family Sunday, a stylish dinner, or the holidays – with saddle of venison, you're serving something special. No complicated trimming, no waste: With us, you get a perfectly trimmed piece of venison that's easy and safe to prepare.

      Our venison comes from responsible hunting in Franconia and Upper Palatinate.
      It's processed in our in-house butchery—ready to cook, trimmed, and hand-cut. And thanks to the Freybergers Plus Guarantee, you often get even more—at no extra cost.

      Check availability now and pick up your venison directly from aFreyberg storeoff – honest, regional, festive.

      Frequently asked questions about venison

      The best way to cook venison loin is gently in the oven. Sear it all over in a roasting pan with tomato paste, onions, thyme, and vegetables. Then deglaze with red wine and reduce. The loin is slowly cooked in the oven in a covered roasting pan. This creates a flavorful dish with a rich gravy and exceptionally tender meat.

      Depending on its thickness, venison loin requires approximately 20–30 minutes in the oven at 120°C. A meat thermometer helps determine the optimal cooking time.

      Make sure to cook at a low temperature and let the meat rest for 5 minutes after cooking. This will keep it tender and prevent any juices from losing their flavor.

      Classics include salt, pepper, juniper berries, thyme, rosemary or ourGame spice. Orange juice or a hint of cinnamon can also be used for subtle accents.

      Spätzle, potato gratin, Brussels sprouts, red cabbage, or celery puree are ideal accompaniments. Cranberries or a game stock sauce also go perfectly.

      Our venison saddle comes from the wild in Franconia and Upper Palatinate – directly from our hunters and processed in our own butchery.