A few evenings ago Serge knocked on my door and came in for his customary pastis, carrying a huge pan which turned out to contain half a deer, beautifully butchered. He had discovered the body that morning by the truffière; the poor beast having jumped the drainage ditch and broken its neck on the fencing. I have already consumed the half-saddle and it was the most tender piece of meat I have ever eaten, and among the most tasty. Next morning I went out and discovered that Serge had placed dozens of 4 metre strips of red and white striped plastic ribbon all round the truffière to prevent further casualties.