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
- To serve 6 to 8, use a well-aged 5-pound saddle of venison.
- If saddle of venison is not available, a 4 to 5 pound boned and rolled venison leg or shoulder roast may be substituted.
- 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.
- Lard the venison in even rows with strips of larding pork 2-inches long.
- 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.
- Pour 1/2 cup simmering melted butter over the meat. Roast for 15 minutes in a moderate oven (350u0b0).
- Pour over it 1 cup sour cream, roast for 45 minutes more, basting frequently.
- Add 1 more cup hot sour cream during roasting.
- Turn venison, continue to roast.
- Allow 20 minutes per pound for medium rare.
- A pinch of curry powder can be added towards the end; garnish with boiled apples and lingonberries.
- Peel 4 medium-sized apples, cut in half and core.
- Boil in water with vinegar, until tender, but so that they do not lose shape after removing.
- Let cool.
- 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)