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

Ingredients

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

Preparation

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 (350\u00b0).
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.