Venison With Sour Cream Sauce
Submitted by Admin on Thu, 08/20/2009 - 17:36.
Summary
| Yield | |
|---|---|
| Prep Time | 3 hours |
Description
To a hunter, nothing beats the taste of well prepared game. This is a recipe for venison roast.
Ingredients
- 6 lb haunch of venison
- 3 clv garlic
- 3 T oil
- 1⁄2 c celery
- 1⁄2 c onions
- 1⁄2 c carrots
- 1 c red wine
- 1 T flour
- 1⁄2 c curant jelly
- 1⁄4 c sour cream
Instructions
First. Rub Venison with salt and pepper and insert slivers of garlic. Heat oil in Dutch Oven and lightly brown Venison on top of stove. Preheat oven to 350 degrees. Add Celery, carrots, and onions and transfer pot to oven. Roast and base frequently for about 25 minutes per pound. When done, the interior flesh should be slightly rare.
Next, Remove and keep warm. Remove grease from juices in the pot. Pour wine and jelly and deglaze the pot. Blend well, reduce to low heat and add sour cream. Thicken as necessary with sour cream.
Carve venison on platter and pour sauce over top. Sprinkle with parsley to taste.
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