Dyresteg (Roast Venison w/Goat Cheese Sauce)
3 1/2 lb Boneless haunch of venison -or reindeer 3 tb Butter; softened Salt & pepper 1 1/3 c Beef stock 1 tb Butter 1 tb Flour 2 ts Red currant jelly 1/2 oz Brown Norwegian goat ch...
Ingredients
- 31/2 lb boneless haunch of venison
- 1tb butter
- 1tb flour
- 2ts red currant jelly
- 1/2ozbrown norwegian goat cheese;
Directions
- 1
3 1/2 lb Boneless haunch of venison -or reindeer 3 tb Butter
- 2
softened Salt & pepper 1 1/3 c Beef stock 1 tb Butter 1 tb Flour 2 ts Red currant jelly 1/2 oz Brown Norwegian goat cheese
- 3
Gjet”st), finely diced 1/2 c Sour cream Preheat oven to 475?F
- 4
Tie the roaast up neatly at 1/2" intervals with kitchen cord so that it will hold it's shape while cooking
- 5
With a pastry brush, spread the softened butter evenly over the meat
- 6
Place the roast on a rack in a shallow open roasting pan and sear it in the hot oven for about 20 minutes
- 7
When the surface of the meat is quite brown, reduce the heat to 375?F and sprinkle the roast generously with salt and pepper
- 8
Pour the stock into the pan and cook the roast, uncovered, for 1 1/4 hours