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Dyresteg (roast Venison W/goat Cheese Sauce)

Title: DYRESTEG (ROAST VENISON W/GOAT CHEESE SAUCE) is a home-style recipe. Serves 6. Categories: Norwegian, Meats, Main dish 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 ...

Ingredients

• 3 tbsp
• Salt & pepper
• 1 1/3 cup
• 1 tbsp
• 1 tbsp
• 2 tsp
• 1/2 oz

Method (preview)

1. 1

   Preheat oven to 475�F.

2. 2

   Tie the roaast up neatly at 1/2" intervals with kitchen cord so that it will hold it's shape while cooking.

3. 3

   With a pastry brush, spread the softened butter evenly over the meat.

4. 4

   Place the roast on a rack in a shallow open roasting pan and sear it in the hot oven for about 20 minutes.

5. 5

   When the surface of the meat is quite brown, reduce the heat to 375�F and sprinkle the roast generously with salt and pepper.

6. 6

   Pour the stock into the pan and cook the roast, uncovered, for 1 1/4 hours.

7. 7

   Remove the roast to a heated platter, cover it loosely and let rest in the turned off oven while you make the sauce.

8. 8

   Pass the sauce separately.