Butchering a Saddle of Venison

When breaking down a saddle of venison (or any deer), the two prized loins run along either side of the spine. Cut close to the bone, following its contour and navigating around the small ridge where loin meets bone — missing this curve means leaving precious meat behind. After removing the loins, the silver sinew must be stripped away as it contracts violently when heated, making the meat tough and chewy. Use a flexible boning knife, angling the blade slightly upward against the sinew to preserve maximum flesh. Minimal wastage demonstrates professional skill.