Roast Venison Loin
- 1 venison loin
- Bacon for larding
- Salt and pepper
- 1/2 pound butter
- 1 cup sour cream
- 2 tablespoons flour
- 1/2 cup water
- 1 teaspoon lemon juice
Venison must not be prepared when freshly killed, but should be hang in its skin for a few days before it is cooked. It should not be soaked in water, and should be washed only when necessary and quickly dried. Remove the neck from the back. If the ribs are too long, they should be cut off a little on each side. Remove the skin, pound the meat well and dredge with flour. Brown the meat in part of the butter; put rest of butter in roasting pan with meat. Roast with moderate heat, 350°F., until the venison is tender, basting with butter and the sour cream, a spoonful at a time. The roast should be pink inside and very juicy. Remove the roast to a hot platter.
Brown flour in the drippings, add water and cook 10 minutes, add lemon juice then strain. Serves 6 to 10.
Brown flour in the drippings, add water and cook 10 minutes, add lemon juice then strain. Serves 6 to 10.
Submitted by May 28, 2009
15 min
30 min
45 min