Saddle of Venison, Gastronome

Trim and lard a saddle of venison; lay it in a baking pan covered with slices of fat pork, carrots, onions and a bunch of parsley garnished with thyme and bay leaf; moisten with white wine and stock (No. 194a) and cook in the oven, basting at frequent intervals with white melted butter; when done and of a fine color cut it up lengthways of the meat and reconstruct it as before, strain the stock, remove all the fat and reduce, add Marsala wine, serve the sauce separately. Garnish the ends with mushrooms or cepes and olives stuffed with anchovies, and gastronome potatoes (No. 2789) at the ends. Serve also a Colbert sauce (No. 451) with the meat.