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Roast Saddle of Venison with Cream Sauce

2 teaspoons salt
4 tablespoons black peppercorns
10 tablespoons melted butter
A 5-pound saddle of venison
4 to 6 cups beef stock, fresh or canned

2 tablespoons butter
2 tablespoons currant jelly
2 tablespoons flour
1/2 cup heavy cream

Preheat the oven to 475. Crush the peppercorns in a mortar with a pestle or wrap them in a kitchen towel and press a rolling pin back and forth over them. The peppercorns should be quite coarse, not reduced to
a powder. Sprinkle the meat with the salt, then with the heel of your hand press as much of the crushed pepper as you can into the meat.

Place the meat on a rack in a shallow roasting pan large enough to hold it comfortably and pour 4 tablespoons of the melted butter over it.
Pour 4 cups of the beef stock into the bottom of the pan. Roast the venison, uncovered, in the middle of the oven for 15 minutes, then pour 2 more tablespoons of butter over the meat and reduce the oven heat to 425. Continue roasting, basting occasionally with the rest of the butter, for1 1/2 hours longer. (If the saddle is young and tender, and you prefer game rare, roast only 1 hour longer. Add the remaining stock to the pan, 1/2 cup at a time, if at any point the pan drippings have evaporated.