|Venison||1 Small (A Small Saddle)|
|Oil||7 Ounce (200 Milliliter Or 7/8 Cup)|
|Flour||3 Ounce (75 Grams Or 1/2 Cup)|
|Wine vinegar||4 Ounce (100 Milliliters Or 1/2 Cup)|
|Dessert apples||12 , peeled|
|Butter||10 Ounce (275 Grams Or 1 1/4 Cups)|
|Shortcrust pastry||1 , made|
|Potatoes||1 Pound (450 Grams)|
|Chestnut||2 Pound (1 Kilogram)|
|Double cream||8 Ounce (225 Grams Or 1 Cup)|
|Boiling milk||1 Pint (550 Milliliter 2 1/2 Cups)|
|Freshly ground black pepper||15 Milliliter, milled (1 Tablespoon)|
|Sandwich bread slice||6|
|Oil||15 Milliliter (1 Tablespoon)|
|Butter||15 Milliliter (1 Tablespoon, Mixed With Oil)|
|Cranberries||1⁄2 Pound, canned (225 Grams)|
|Red currant jelly||1⁄2 Pound (225 Grams / 3/4 Cup)|
|Carrots||2 , sliced|
|Onions||2 , sliced|
|Shallots||5 , chopped|
|Garlic||4 Clove (20 gm), crushed|
|Peppercorns||2 Teaspoon (10 Milliliters)|
|Red wine||1 3⁄4 Pint (1 Liter Or 4 1/2 Cups)|
|Brandy||7 Ounce (200 Milliliter Or 7/8 Cup)|
|Peanut oil||4 Ounce (100 Milliliter Or 1 Cup)|
1 With a sharp knife, cut the fillet from the saddle and remove the sinews.
Chop the bones and place them with the trimmings and fillet in a deep dish.
Add all the ingredients for the marinade and leave overnight.
2 The following day, remove the trimmings, bones and fillet.
Strain the marinade, reserving both the liquid and the vegetables.
3 Heat 100 ml (4 floz) (1/2 cup) of the oil in a large frying pan (skillet) and fry the trimmings and bones for 5 minutes.
Transfer them to a dish.
In the same pan, fry the vegetables from the marinade until golden-brown.
Sprinkle them with 50 g (2 oz) (1/2 cup) of the flour and, stirring continuously, cook for 2 minutes over a low heat.
Add the wine vinegar and marinade liquid and, still stirring, gradually bring the mixture to the boil.
Remove the scum from the surface and return the trimmings and bones to the pan.
Season, cover and leave to simmer for 2 1/4 hours.