Dyresteg (Norwegian roast venison)

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Dyresteg (Norwegian roast venison)
Dyresteg (Norwegian roast venison)
Servings:Serves 8
Calories per serving:474
Ready in:2 hours, 45 minutes
Prep. time:15 minutes
Cook time:2 hours, 30 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:4th January 2017

Venison and reindeer and popular in Norway, particularly with a sour cream sauce

Ingredients

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Mise en place

  • Pre-heat the oven to 230° C (450° F - gas 8), [fan oven 210° C]

Method

  1. Spread all but 15g of the butter over the venison and roast in the oven for 20 minutes
  2. Reduce heat to 190° C (375° F - gas 5), [fan oven 170° C] and sprinkle the venison with salt and pepper
  3. Add the stock to the roasting tin and roast for a further 2 hours - for fan oven, check after 1½ hours
  4. Baste occasionally with the pan juices
  5. Melt the remaining butter and work in the flour
  6. Cook for 5 minutes on a low heat until it is brown
  7. Gradually add the pan juices
  8. When the sauce is smooth, add the cheese cut in small pieces
  9. Stir again until smooth and add the sour cream - do not boil
  10. Carve the meat in thin slices and serve the sauce separately

Serving suggestions

Serve with potatoes and vegetables

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