2kg saddle of venison (on the bone)
600ml good beef stock
1 glass Stag's Breath
Salt and pepper
Remove the fillets from the bone. Marinade in a little Stag's Breath and black pepper.
Chop up the bones and brown them in butter in a deep casserole. Pour in the rest of the Stag's Breath liqueur, then the stock and simmer with the herbs for one hour. Strain the stock and return it to the pan. Keep it at a simmering point. Brown the fillets, divided in to several lengths if necessary, in butter over a high flame. Immediate poach them in the simmering stock for 10 minutes. Drain the fillets, slice them on the bias and serve with sauce thickened with cornflour and enriched with a little butter.