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54 Roebuck saddle with apple sauce Serves 4 | Preparation time: 110–130 minutes Ingredients For the roebuck saddle: 800 g roebuck saddle, boned, ready to cook 8 slices of bacon Thyme Salt Pepper For the apple sauce: 20 g butter 4 apples (cooking apples) | sliced 200 ml apple juice 100 ml game stock 30 g raisins 30 g walnuts | chopped 1 tbsp. cornflour ½ tbsp. water 50 g cream 30 ml apple brandy Salt Pepper Sugar 1 tbsp. parsley | chopped For frying: 20 g clarified butter Accessories: Flat, heat-proof plate Preparation Pre-heat the plate in the drawer on a setting of 4 bar segments for 15 minutes. Season the roebuck saddle with salt, pepper and thyme. Wrap the roebuck saddle in bacon and rest at room temperature. Place the bacon-wrapped roebuck saddle on the plate in the drawer and cook. Approximately 30 minutes before the end of the cooking time, heat the butter in a saucepan, fry the apple segments and deglaze with apple juice and game stock. Add the raisins and walnuts and bring to the boil. Mix the cornflour with water and bind the liquid. Add the cream and season with apple brandy, salt, pepper and sugar to taste. Remove the bacon-wrapped saddle of venison from the drawer. Heat the clarified butter in a pan and sear the bacon-wrapped roebuck saddle on a high heat for approx. 2 minutes on each side. Make sure the bacon is nice and crispy. Warming drawer settings  Core temperature: 60 °C Duration: 95–110 minutes