Rub fresh saddle of pork all around vigorously with salt and pepper and tie like a rolled ham. Preheat the oven to 200 to 220 °C. Roughly chop the tomatoes and root vegetables, heat the clarified butter or oil in a large frying pan and brown the vegetables well together with the spices. Sear the fresh roulade vigorously on all sides. Carefully pour off excess fat, deglaze the residue with red wine and add enough soup to cover the meat well. Steam the roast in the hot oven for about 90 minutes until tender, gradually reducing the heat. Lift out the meat, keep warm and loosen the roast residue with a little soup. Mix in butter, mustard, rosehip jam, chopped mushrooms and tarragon and let it all boil down to a thick consistency. Strain the sauce through a hair sieve or a whisk. Carve the fresh saddle of venison, arrange and serve the sauce separately. Serve with buttered potatoes and freshly torn horseradish.