* 1.8 kg saddle or haunch of Venison
* 110g Butter, softened
* Seasoning
* 300ml Game or Beef stock
* 1 tablespoon Plain flour
* 90ml thick Sour cream
* 30g Gjetost cheese

===Method===
* Spread all but 15g of the Butter over the Venison and Roast in the Oven for 20 minutes
* Reduce heat to 190° C (375° F - gas 5), [fan Oven 170° C] and sprinkle the Venison with Salt and Pepper
* Add the Stock to the Roasting tin and Roast for a further 2 hours - for fan Oven, check after 1½ hours
* Baste occasionally with the pan juices
* Melt the remaining Butter and work in the Flour
* Cook for 5 minutes on a low heat until it is Brown
* Gradually add the pan juices
* When the Sauce is smooth, add the Cheese cut in small pieces
* Stir again until smooth and add the Sour cream - do not Boil
* Carve the Meat in thin slices and serve the Sauce separately

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