Dyresteg (Norwegian roast venison)
Venison and reindeer and popular in Norway, particularly with a sour cream sauce
| 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: | 
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| Recipe author: | JuliaBalbilla |
| First published: | 4th January 2017 |
|
Best recipe reviewHmmm! 3/5 Not sure I could eat reindeer now - a bit Russian! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 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
Mise en place
- Pre-heat the oven to 230° C (450° F - gas 8), [fan oven 210° C]
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
Serving suggestions
Serve with potatoes and vegetables
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