Evander Preston’s Roast Saddle of Venison with Blackjack Sauce

• 1 saddle of venison
• 8 oz (225 g) salt pork or bacon, cubed

Bone the saddle of venison and brown the bones in the oven. In a heavy flameproof casserole fry the salt pork with a little butter until it releases its fat. Remove the pork and saute the venison in the fat until brown on all sides. Season with salt and pepper, then transfer the casserole to the oven pre-heated to gas mark 4,