Dyresteg (Roast Venison With Goat Cheese Sauce)

Directions

1. Preheat oven to 475 degrees.
2. Tie the roaast up neatly at 1/2-inch intervals with kitchen cord so which it will hold it's shape while cooking. With a pastry brush, spread the softened butter proportionately over the meat. Place the roast on a rack in a shallow open roasting pan and sear it in the warm oven for about 20 min. When the surface of the meat is quite brown, reduce the heat to 375 degrees and sprinkle the roast generously with salt and pepper. Pour the stock into the pan and cook the roast, uncovered, for 1 1/4 hrs. With a large spoon or possibly bulb baster, baste the meat with the pan juices every half hour or possibly so. The interior meat, when finished, should be slightly rare, or possibly about 150 degrees 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.
3. Skim and throw away the fat from the pan juices. Measure the remaining liquid and either reduce to 1 c. by boiling it rapidly or possibly add in sufficient water to make up 1 c.. In a small, heavy saucepan, heat 1 Tbsp. of butter and stir in 1 Tbsp. of flour. Stirring continuously with a wooden spoon, cook this roux for 6 to 8 min over low heat till it is a nut-brown color. Be careful not to let it burn or possibly 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 till they dissolve and the sauce is absolutely smooth, then stir in the lowfat sour cream. Don't allow the sauce to boil. Taste for seasoning.
4. Remove the strings from the roast and carve the meat in thin slices. Pass the sauce separately.
5. This recipe yields 6 servings.