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Reinsdyrsteik

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Ingredients
  Reindeer saddle/Venison 4 Pound
  Butter/Margarine 10 Tablespoon
  Salt 1 Tablespoon
  Pepper 1 Teaspoon
  Boiling water 2 Cup (32 tbs)
  All purpose flour 1 Tablespoon
  Dairy sour cream 1 Cup (16 tbs)
  Muenster cheese 1⁄3 Cup (5.33 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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Venison
Preparation Time: 
10 Minutes
Cook Time: 
120 Minutes
Ready In: 
130 Minutes

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