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.

Step 2

Remove the caul fat from the water

 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.