Main dish

Saddle of venison topped with Raclette Suisse Moléson Signature

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  • Raclette Suisse Moléson Signature
  • 1 kg saddle of venison
  • 2 onions
  • 3 cloves garlic
  • Rosemary
  • Thyme
  • Sea salt
  • Green peppercorns
  • 1 tbsp juniper berries
  • 2 bay leaves

Preparation steps

  1. Take the meat out of the fridge 4 hours before eating to bring it up to room temperature.
  2. Important: remove the skin and tendons from the meat with a sharp knife.
  3. Sear the saddle of venison on all sides on the barbecue and season with sea salt and green peppercorns.
  4. Place on a baking tray and add the chopped onions and garlic, juniper berries, bay leaves, rosemary and thyme.
  5. Cook in the oven at 60°C for about 30 minutes.
  6. To finish, cover the meat with the melted raclette cheese.


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