I’m hungry, wench.
3 1/2 lb Boneless haunch of venison
3 T Butter; softened
Salt & pepper
1 1/3 c Beef stock
1 T Butter
1 T Flour
1/2 c Sour cream
Preheat oven to 475° F.
Tie the roast up at 1/2 inch intervals with kitchen string so that it will hold it’s shape while
cooking. With a pastry brush, spread the softened butter evenly over the meat.
Place the roast on a rack in a shallow open roasting pan and sear it in the hot oven for
about 20 minutes.
When the surface of the meat is nicely brown, reduce the heat to 375° F and
roast generously with salt and pepper.
Pour the stock into the pan and cook the roast, uncovered, for 1 1/4
hours. With a large spoon baste the meat with the pan
juices every half hour or so. The interior of the meat,
should be slightly rare, or about 150° F 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.
Skim and discard the fat from the pan juices.
Measure the remaining liquid and either reduce to 1 cup by boiling it rapidly or add enough water to make up 1 cup.
In a small, heavy saucepan, heat 1 tablespoon of butter and stir in 1 tablespoon of flour to make the roux.
Stirring continuously with a wooden spoon, cook this roux for 6 to 8 minutes over low heat until it is a light nut brown color. Be careful not to let it burn or it will give the sauce a bitter flavor.
Now, with a wire whisk, beat the pan juices into the roux. Beat until well blended
2 quarts apple cider
10 whole cloves
10 whole allspice
4 (4-inch) cinnamon sticks
1/4 cup firmly packed light brown sugar
Combine all of the ingredients in a large, heavy pot over medium-high heat. Bring to a boil, then reduce the heat and simmer for five minutes. Remove and discard the cloves, allspice, and cinnamon sticks. Serve hot.
Makes about 2 quarts
This two recipes and picture were submitted by Catherine Windsor @jcatwindsor who’s favorite characters are Thorin and Lucas. She loves Richard Armitage because he gives back to society.