The average saddle on a young roe deer weighs approximately two kilos, which is ideal, when the weight of the bones have been taken into consideration, if cooking for four to six people. The aim is to allow approximately eight ounces (250g) per person.

YOU WILL NEED One saddle of venison One small glass of red wine 3 to 4 tablespoons duck fat Salt and freshly-ground black peppercorns to season.

METHOD Turn the oven to 220C/425F or gas mark 7 Season the saddle of venison with salt and freshly-ground black peppercorns.

Place the duck fat into a large frying pan and bring to full heat.

Carefully seal the joint in the hot fat, until brown on all sides. Remove from the pan, place rib-side down into baking tray and cook at this heat for 20 mins, then lower to 150C/300F or gas mark 2, and add the wine to the tray.

Now allow ten minutes cooking time for each 500g for a pink finish. 15 mins for each 500g if you want it Remove from the oven and allow to rest for 30 minutes before carving.