Reinsdyrsteik Recipe
Ingredients
| 4-pound saddle of reindeer or venison | ||
| Butter/Margarine | 10 Tablespoon | |
| Salt | 1 Tablespoon | |
| Pepper | 1 Teaspoon | |
| Boiling water | 2 Cup (16 tbs) | |
| All purpose flour | 1 Tablespoon | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Muenster cheese | 1/3 Cup (16 tbs), diced | |
Directions
Wash meat and dry.
Spread meat with 1/2 cup butter and sprinkle with salt and pepper.
Put meat in shallow roasting pan in preheated very hot oven (450°F.) for 15 minutes, or until meat is lightly browned.
Reduce heat to moderate (350° F.), add water, and continue cooking for 2 1/2 to 3 hours, or until meat is tender.
Baste meat frequently during cooking.
Put meat on a platter.
Melt 1 tablespoon butter and stir in flour.
Gradually stir in pan drippings.
Cook over low heat, stirring constantly, until smooth and thickened.
Stir in sour cream and Muenster cheese.
Continue cooking until cheese melts.
Add 1 more tablespoon butter and remove gravy from heat, stirring until butter melts.
Serve gravy with meat.
Spread meat with 1/2 cup butter and sprinkle with salt and pepper.
Put meat in shallow roasting pan in preheated very hot oven (450°F.) for 15 minutes, or until meat is lightly browned.
Reduce heat to moderate (350° F.), add water, and continue cooking for 2 1/2 to 3 hours, or until meat is tender.
Baste meat frequently during cooking.
Put meat on a platter.
Melt 1 tablespoon butter and stir in flour.
Gradually stir in pan drippings.
Cook over low heat, stirring constantly, until smooth and thickened.
Stir in sour cream and Muenster cheese.
Continue cooking until cheese melts.
Add 1 more tablespoon butter and remove gravy from heat, stirring until butter melts.
Serve gravy with meat.
Chef
