---------- Recipe via Meal-Master (tm) v8.02
  
       Title: DYRESTEG (ROAST VENISON W/GOAT CHEESE SAUCE)
  Categories: Norwegian, Meats, Main dish
       Yield: 6 servings
  
   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
  
   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.
  
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