We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Understanding God would be easier if we had infinite IQ

Dyresteg (roast Venison W/goat Cheese Sauce)

0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Dairy Norwegian Main dish, Meats, Norwegian 6 Servings

INGREDIENTS

3 1/2 lb Boneless haunch of venison
or reindeer
3 T Butter, softened
Salt & pepper
1 1/3 c Beef stock
1 T Butter
1 T Flour
2 t Red currant jelly
1/2 oz Brown Norwegian goat cheese
Gjetst finely diced
1/2 c Sour cream

INSTRUCTIONS

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.

A Message from our Provider:

“Jesus: Because only the best will do”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 148
Calories From Fat: 117
Total Fat: 13.3g
Cholesterol: 33.7mg
Sodium: 447.6mg
Potassium: 101mg
Carbohydrates: 5.7g
Fiber: <1g
Sugar: 1.8g
Protein: 2g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?