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Dyresteg or Roast Venison with Goat Cheese Sauce

 

45

Yield

6

servings

Prep

45

min

Cook

75

min

Ready

2

hrs

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

3 ½ pounds venison loin, boneless
boneless haunch of venison
*
3 tablespoons butter
softened
1 x salt
to taste
*
1 x black pepper
to taste
*
1 ⅓ cups beef stock
prefer veal stock if possible
1 tablespoon butter
1 tablespoon all-purpose flour
2 teaspoons currant jelly
*
½ ounce goat (chevre) cheese
brown norwegian, finely diced
½ cup sour cream

Directions

Preheat oven to 475F.

Tie the roast up neatly at ½ inch 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 375℉ (190℃) and sprinkle the roast generously with salt and pepper.

Pour the stock into the pan and cook the roast, uncovered, for 1¼ 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 150F 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 12587% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 8g 38%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 178mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 0%
Sugars g
Protein 5g
Vitamin A 8% Vitamin C 0%
Calcium 3% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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