Saddle of Venison a la Macmahon

Pare and marinate a saddle the same as for a l'Athalin (No. 2186). One hour before dinner drain and roast it in the oven, and when done skim off the fat and put in half a pint of the marinade and as much raw cream; reduce the sauce, cut some medium-sized apples in quarters, range them in a liberally buttered sautoir, bestrew with a little powdered sugar and pour butter over, place in the oven, and when cooked dress the saddle, glaze and pour over a little gravy (No. 404); range the apples on each side and serve the sauce separately.