For the venison

  • 4-6 Sheets of caul fat soaked in water for 5 minutes (request this from your butcher)
  • 12-16 Sage leaves
  • 1 Boned saddle of wild venison (2.5-3kg)
  • Salt and pepper

For the stuffing

  • 200g Unsmoked rindless bacon rashers
  • 150g Venison liver (or pork liver) trimmed and cubed
  • 250g Very fatty pork belly, cubed
  • 1 Onion, diced
  • 2 Cloves of garlic, peeled and grated
  • ½ Zest of ½ an orange
  • A handful of thyme leaves
  • 3 Bay leaves, very finely chopped
  • 1 Egg, lightly whisked
  • 50g White breadcrumbs
  • 100g Stoned prunes


To make the stuffing

  • STEP 1

    To make the stuffing, roughly chop the bacon and place it in a large bowl with the venison or pork liver and fatty pork belly. Add the onion, garlic, orange zest, thyme, chopped bay leaves and mix well.

    Pass this mixture through a mincer and return it to the bowl. Add the egg, breadcrumbs and prunes, then season and mix everything together.

    Mix the stuffing together (Matt Austin)
  • STEP 2

    Remove the caul fat from the water

    Remove the caul fat from the water
    Remove the caul fat from the water (Matt Austin)

    and lay it out over a large chopping board or clean work surface, overlapping the sheets so they form a surface area large enough to envelop the entire saddle once stuffed. Scatter over the sage leaves randomly, then place 4–5 lengths of butcher’s string, each around 50cm long, over the caul at an even distance apart.

  • STEP 3

    Lay the venison on top of the caul and string, skin-side down, then spoon the stuffing down the centre between the two loins, shaping it with your hands into an even sausage form. Arrange the fillets, if they are loose, alongside too. Fold in the sides of the venison to encase the stuffing as neatly and evenly as you can. Now bring up the strings and tie them off to secure the rolled meat. Lift the caul over the venison in neat ordered folds. Carefully lift the saddle and turn it over and place in a large roasting tin.

  • STEP 4

    Slice the meat and stuffing and serve.



Gill MellerChef and food writer

Gill is a chef, food writer, author, food stylist, and cookery teacher who lives and works near Lyme Regis in Dorset.