3 1/2 lb boneless haunch of venison or reind, eer
3 tbsp butter, softened
1 salt & pepper
1 1/3 cup beef stock
1 tbsp butter
1 tbsp flour
2 tsp red currant jelly
1/2 oz brown norwegian goat cheese, (gjet”st), finely diced
1/2 cup sour cream
A Recipe for
Dyresteg (Roast Venison W Goat Cheese Sauce)
"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy." |
| Ginette Olivesi-Lorenzias |
When baking, follow directions. When cooking, go by your own taste. |
| Laiko Bahrs |
I don't cry over spilt milk, but a fallen scoop of ice cream is enough to ruin my whole day. |
| Terri Guillemets |
This Recipe for Dyresteg (Roast Venison W Goat Cheese Sauce) is one of thousands in the Recipes-to-go Meat Cookbook.
Those who forget the pasta are condemned to reheat it. |
| Author Unknown |
If you enjoy this Dyresteg (Roast Venison W Goat Cheese Sauce) Recipe - you should enjoy the recipe collections you can find on the websites below:
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Time flies like an arrow. Fruit flies like a banana. |
| Groucho Marx (1895-1977) |
This is a recipe for Dyresteg (Roast Venison W Goat Cheese Sauce) from the recipe cookbook of Recipes-to-go (Meat)
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
Food Tip |
It's so beautifully arranged on the plate - you know someone's fingers have been all over it. |
| Julia Childs |
Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter. |
| Fran Lebowitz |
Herb Tip |
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
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.
Serves: 6
Dyresteg (Roast Venison W Goat Cheese Sauce) Recipe brought to you by Recipes To-Go