Dyresteg (Roast Venison W/goat Cheese Sauce)
| Yield: | 6 Servings |
| Categories: | Meats, Norwegian, Main Dishes |
| 3 1/2 | lb | Boneless haunch of venison or reindeer |
| 3 | tb | Butter; softened |
| Salt & pepper | ||
| 1 1/3 | c | Beef stock |
| 1 | tb | Butter |
| 1 | tb | Flour |
| 2 | ts | Red currant jelly |
| 1/2 | oz | Brown Norwegian goat cheese; (Gjet?st), finely diced |
| 1/2 | c | Sour cream |
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