Saddle of Roe Deer from Great British Chefs 2 by Betty Allen

Ingredients

• 500 g/1 lb dessert apples, peeled and cored
• 1 kg/2 lb red cabbage, shredded
• 250/8 oz onions, finely chopped
• 1 sprig of fresh thyme
• 1 leek, chopped
• 150 ml/¼ pint red wine
• 2 garlic cloves, finely chopped
• ¼ teaspoon each of grated nutmeg, ground cinnamon, ground allspice and dried thyme
• 6 juniper berries
• 2 tablespoons sherry vinegar
• 2 bay leaves
• 65 g/2½ oz cold butter
• ½ bottle of red wine
• 1 garlic clove
• 1 carrot, chopped
• 1 small onion, chopped
• salt
• freshly ground black pepper
• juice and grated zest of 1 orange
• 6 peppercorns
• 1 saddle of roe deer, about 1.5–2 kg/3–4 lb
• 2 tablespoons light brown sugar
• rowanberries and Bramley apples sugar (see recipe)
• bones and trimmings from the saddle