1. Remove the furred skin from a saddle of venison.
2. Remove the second skin under it.
3. Remove all the sinews.
4. Cover the saddle in a deep bowl with cooked marinate for game.
5. Let it marinate in the refrigerator for between 1 and 2days.
6. Turn the game frequently so that the marinate will penetrate the meat evenly.
7. Take the meat out of the marinate.
8. Drain and dry it well.
9. Lard the top with strips of fat salt pork.
10. Cover with slices of fat salt pork.
11. Season the meat with salt.
12. Put it in a roasting pan with a generous amount of fat or oil.
13. Roast it in a hot oven (450°F), basting it frequently.
14. The venison should be rare and the time required to cook the saddle will depend on its size. A 5 to 6 pound saddle takes between 45 minutes and 1 hour.
15. Simmer fluted mushrooms in water for 5 minutes.
16. About 15 minutes before the meat is done, add the fluted mushrooms.
17. Remove the slices of fate pork.
18. Place the meat on a warm serving platter.
19. Spread it lightly with glace de viande, if you wish.
20. Decorate the saddle with a silver attelet.
21. Or skewer, and garnish the platter with the mushrooms, with sautéed new potatoes, and with chestnuts, cooked until tender and lightly sautéed in butter.
22. Serve with a sauceboat of sauce Grand Veneur.

List of ingredients required:

• Saddle of venison.
• Fat salt pork.
• Salt.
• Fat or oil.
• Fluted mushrooms.
• Glace de viande.
• New potatoes, sautéed.
• Chestnuts, cooked until tender.
• Butter.
• Grand Venuer sauce.