Dyresteg (Roast Venison WGoat Cheese Sauce)

This elegant Dyresteg features a boneless venison haunch roasted to perfection and paired with a sophisticated sauce. The dish balances the deep, gamey flavor of the venison with the bright acidity of red currant jelly and the creamy tang of brown Norwegian goat cheese. The meat is seared high and slow-roasted to ensure a tender, slightly rare interior. The sauce is crafted from pan drippings, finished with sour cream for silkiness. It is an impressive yet approachable main course perfect for holiday dinners or special weekend gatherings where you want to serve something truly memorable.

Cooking Method: Baking, Boiling, Roasting

Cuisine: Global

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 6

Calories: 627.7

Description

This elegant Dyresteg features a boneless venison haunch roasted to perfection and paired with a sophisticated sauce. The dish balances the deep, gamey flavor of the venison with the bright acidity of red currant jelly and the creamy tang of brown Norwegian goat cheese. The meat is seared high and slow-roasted to ensure a tender, slightly rare interior. The sauce is crafted from pan drippings, finished with sour cream for silkiness. It is an impressive yet approachable main course perfect for holiday dinners or special weekend gatherings where you want to serve something truly memorable.

Ingredients

3 1/2 pound Boneless haunch of venison

Directions

1
Preheat the oven to 475&# 194;Â°F (245ÃÂ°C).
2
Tie the venison haunch neatly at 1/2-inch intervals with kitchen cord to help it hold its shape during cooking.
3
Spread softened butter evenly over the entire surface of the meat using a pastry brush.
4
Place the roast on a rack set in a shallow roasting pan and sear in the hot oven for about 20 minutes until the surface is well-browned.
5
Reduce the oven temperature to 375ÃÂ°F (190ÃÂ°C). Generously sprinkle the roast with salt and pepper.
6
Pour the beef stock into the bottom of the pan. Cover loosely and roast for 1 1/4 hours, basting with pan juices every 30 minutes.
7
Check for doneness; the internal temperature should reach 150ÃÂ°F (65ÃÂ°C) for slightly rare meat.
8
Transfer the roast to a heated platter, cover loosely with foil, and let rest in the turned-off oven while preparing the sauce.
9
Skim and discard the fat from the pan juices. Measure the remaining liquid; reduce it to 1 cup by boiling rapidly or add water to reach 1 cup.
10
In a small heavy saucepan, melt 1 tablespoon of butter over low heat. Whisk in the flour and cook for 6-8 minutes, stirring constantly, until the roux turns nut-brown. Do not let it burn.
11
Whisk the reduced pan juices into the roux until smooth. Stir in the red currant jelly and diced goat cheese, cooking until dissolved.
12
Remove the sauce from heat and stir in the sour cream. Do not allow the sauce to boil after adding the cream.
13
Taste and adjust seasoning if needed. Remove the kitchen cord from the roast, slice thinly, and serve with the sauce passed on the side.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 627.7kcal

% Daily Value *
Total Fat 12.3g19%
Saturated Fat 4.0g20%
Cholesterol 325.7mg109%
Sodium 242.3mg11%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 119.2g239%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: venison, roast, dyresteg, goat cheese, red currant, sauce, norwegian, game meat, haunch, roasting, holiday dinner, sour cream, pan gravy, scandinavian

Read it online: https://www.chefs-mate.com/recipe/dyresteg-roast-venison-w-goat-cheese-sauce/