Rehruecken Mit Aepfeln Und Preiselbeeren(Saddle Of Venison With Apples And Lingonberries)

• 5 lb. saddle of venison
• sour milk or juice of 1 lemon and 1/2 c. olive oil
• strips of larding pork 2-inches long
• 1 tsp. juniper berries
• 1 tsp. salt
• 1 onion, separated in rings
• 3-inch curl of lemon peel
• 1/2 c. vinegar
• 1/2 c. simmering melted butter
• 1 c. hot sour cream
• pinch of curry powder
• boiled apples and lingonberries
• 4 medium-sized apples, cut in half and core

1. To serve 6 to 8, use a well-aged 5-pound saddle of venison.
2. If saddle of venison is not available, a 4 to 5 pound boned and rolled venison leg or shoulder roast may be substituted.
3. Saddle of venison should be marinated either in sour milk or in juice of 1 lemon and 1/2 cup olive oil for at least 3 hours.
4. Lard the venison in even rows with strips of larding pork 2-inches long.
5. Crush 1 teaspoon juniper berries with 1 teaspoon salt and rub into meat. Lay venison, larded side down, in a roasting pan, add 1 onion, separated in rings, a 3-inch curl of lemon peel and 1/2 cup vinegar.
6. Pour 1/2 cup simmering melted butter over the meat. Roast for 15 minutes in a moderate oven (350u0b0).
7. Pour over it 1 cup sour cream, roast for 45 minutes more, basting frequently.
8. Add 1 more cup hot sour cream during roasting.
9. Turn venison, continue to roast.
10. Allow 20 minutes per pound for medium rare.
11. A pinch of curry powder can be added towards the end; garnish with boiled apples and lingonberries.
12. Peel 4 medium-sized apples, cut in half and core.
13. Boil in water with vinegar, until tender, but so that they do not lose shape after removing.
14. Let cool.
15. Fill with lingonberries.

venison, sour milk, larding pork, juniper berries, salt, onion, curl of lemon peel, vinegar, butter, hot sour cream, curry powder, apples, apples

Taken from www.cookbooks.com/Recipe-Details.aspx?id=342647 (may not work)