The saddle is a backcut of deer. Whilst with larger deer, this cut is removed to make filet, with smaller deer, it is better to do it on the bones to prevent drying out. This recipe makes lots of sauce, which should be served over dumplings, potatoes or rice. This is a combination of a few different recipes I had. I did it with a very small roe deer (a bit over 1kg for the saddle but would be good with large deer, just adjust the time according and you might need foil to cover the ham at the end to prevent burning.