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1. Preheat the oven to 475°. Crush the peppercorns in a mortar with a pestle or wrap them in a kitchen towel and press a rolling pin back and forth over them.
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2. The peppercorns should be quite coarse, not reduced to a powder. Sprinkle the meat with the salt, then with the heel of your hand press as much of the crushed pepper as you can into the meat.
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3. Place the meat on a rack in a shallow roasting pan large enough to hold it comfortably and pour 4 tablespoons of the melted butter over it. Pour 4 cups of the beef stock into the bottom of the pan.
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4. Roast the venison, uncovered, in the middle of the oven for 15 minutes, then pour 2 more tablespoons of butter over the meat and reduce the oven heat to 425°.
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5. Continue roasting, basting occasionally with the rest of the butter, for 1½ hours longer. (If the saddle is youqg and tender, and you prefer game rare, roast only 1 hour longer.) Add the remaining stock to the pan, ½ cup at a time, if at any point the pan drippings have evaporated.
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6. SAUCE: When the venison is done, transfer it to a heated platter and let it rest while you make the sauce. In a 1- to 2-quart enameled or stainless-steel saucepan, melt 2 tablespoons of butter over moderate heat.
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7. When the foam subsides, stir in the flour. Cook over low heat, stirring constantly for a minute or so or until the mixture bubbles up and froths.
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8. Pour in 2 cups of the roasting pan juices (if there isn't enough, add to it as much stock or water as necessary). Bring to a boil, stirring constantly with a whisk until the sauce is smooth and slightly thickened.
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9. Reduce the heat to moderate and beat in the currant jelly and heavy cream. Simmer 2 or 3 minutes longer until the jelly is thoroughly dissolved. Taste for seasoning. Pour into a heated gravy boat and serve with the venison.
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