Dyresteg (Roast Venison with Goat Cheese Sauce)
Author: Epicurus.com Kitchens
Ingredients
  • 3 1/2 pounds boneless haunch of venison or reindeer
  • 3 Tablespoons butter; softened
  • salt, to taste
  • freshly-ground black pepper, to taste
  • 1 1/3 Cups beef stock
  • 1 Tablespoon butter
  • 1 Tablespoon flour
  • 2 teaspoons red currant jelly
  • 1/2 ounces brown Norwegian goat cheese; finely diced
  • 1/2 Cup sour cream
Instructions
  1. Preheat oven to 475 degrees.
  2. Tie the roast up neatly at 1/2-inch intervals with kitchen cord so that it will hold it's shape while cooking.
  3. With a pastry brush, spread the softened butter evenly over the meat.
  4. Place the roast on a
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/dyresteg-roast-venison-with-goat-cheese-sauce/2885/