Venison Roast

Ingredients

750 g 9 1 2/3 pounds) rump roast of reindeer, deer or moose
salt
3/4 tsp. pepper
8 juniper berries, crushed
2 Tbs. butter
3 dl (1 1/4 cups) water
3 dl (1 1/4 cups) full fat milk
1 dl (1/2 cup)35% fat sour cream
Sauce:
6 dl (2 1/2 cups) pan juices
1 dl (1/2 cup) whipping cream or 35% fat sour cream
1 dl (1/3 cup) cold milk
3 Tbs. flour
soy sauce
1 slice brown goat milk cheese
salt
1 dl (1/2 cup) red currant jelly
2 Tbs. whipping cream or sour cream

Instructions

1) Tie the roast. Season on all sides with salt, pepper and crushed juniper berries.

2) Brown on all sides in browned butter. Transfer to a pot.

3) Bring water, milk and sour cream to a boil and add.

4) Deglaze the pan with 2 Tbs. water and pour over the meat.

5) Simmer until an instant thermometer indicates an internal temperature of 75 C (165 F), 45-60 minutes, depending upon thickness.

6) Turn the roast several times while simmering. Remove the roast and wrap in foil.

7) Strain and measure the pan juices. Reduce or add stock, if necessary, to make 6 dl (2 1/2 cups).

8) Stir in cream or sour cream. Combine milk and flour and whisk into the pan juices to thicken.

9) Season with cheese, salt, pepper and jelly. Temper with cream or sour cream.

10) Serve with boiled potatoes, gravy and vegetables. Enjoy!