Side Pannel
Dyresteg (Roast Venison W/goat Cheese Sauce)
Dyresteg (Roast Venison W/goat Cheese Sauce)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Norwegian, Meat, Main Dish
Ingredients List
- 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 cheese;
- -(Gjet”st), finely diced
- 1/2 c Sour cream
Directions
Preheat oven to 475øF. Tie the roaast up neatly at 1/2" intervals with
kitchen cord so that it will hold it's shape while cooking. With a pastry
brush, spread the softened butter evenly over the meat. Place the roast on
a rack in a shallow open roasting pan and sear it in the hot oven for about
20 minutes. When the surface of the meat is quite brown, reduce the heat to
375øF and sprinkle the roast generously with salt and pepper. Pour the
stock into the pan and cook the roast, uncovered, for 1 1/4 hours. With a
large spoon or bulb baster, baste the meat with the pan juices every half
hour or so. The interior meat, when finished, should be slightly rare, or
about 150øF on a meat thermometer. Remove the roast to a heated platter,
cover it loosely and let rest in the turned off oven while you make the
sauce. Skim and discard the fat from the pan juices. Measure the remaining
liquid and either reduce to 1 cup by boiling it rapidly or add enough water
to make up 1 cup. In a small, heavy saucepan, heat 1 tablespoon of butter
and stir in 1 tablespoon of flour. Stirring continuously with a wooden
spoon, cook this roux for 6 to 8 minutes over low heat until it is a nut
brown color. Be careful not to let it burn or it will give the sauce a
bitter flavor. Now, with a wire whisk, beat the pan juices into the roux.
Next whisk in the jelly and cheese. Beat until they dissolve and the sauce
is absolutely smooth, then stir in the sour cream. Do not allow the sauce
to boil. Taste for seasoning, remove the strings from the roast and carve
the meat in thin slices. Pass the sauce separately.
kitchen cord so that it will hold it's shape while cooking. With a pastry
brush, spread the softened butter evenly over the meat. Place the roast on
a rack in a shallow open roasting pan and sear it in the hot oven for about
20 minutes. When the surface of the meat is quite brown, reduce the heat to
375øF and sprinkle the roast generously with salt and pepper. Pour the
stock into the pan and cook the roast, uncovered, for 1 1/4 hours. With a
large spoon or bulb baster, baste the meat with the pan juices every half
hour or so. The interior meat, when finished, should be slightly rare, or
about 150øF on a meat thermometer. Remove the roast to a heated platter,
cover it loosely and let rest in the turned off oven while you make the
sauce. Skim and discard the fat from the pan juices. Measure the remaining
liquid and either reduce to 1 cup by boiling it rapidly or add enough water
to make up 1 cup. In a small, heavy saucepan, heat 1 tablespoon of butter
and stir in 1 tablespoon of flour. Stirring continuously with a wooden
spoon, cook this roux for 6 to 8 minutes over low heat until it is a nut
brown color. Be careful not to let it burn or it will give the sauce a
bitter flavor. Now, with a wire whisk, beat the pan juices into the roux.
Next whisk in the jelly and cheese. Beat until they dissolve and the sauce
is absolutely smooth, then stir in the sour cream. Do not allow the sauce
to boil. Taste for seasoning, remove the strings from the roast and carve
the meat in thin slices. Pass the sauce separately.
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