John Myers
Ingredients for 6 servings:
- 1,500 g venison, back
- some salt
- 40 g butter or margarine
- 100 g bacon, sliced
- 250 ml water, hot
- 250 ml sour cream or sour milk
- 2 tbsp, leveled cornstarch
- 2 tbsp, leveled water, cold, for mixing
Instructions
Working time approx. 25 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 25 minutes
Rub the loin with salt, brush with fat, and place it on bacon slices in a roasting pan rinsed with water. Cover with bacon slices. Place the loin in the oven and cook at 175-195 degrees Celsius for about 2 hours. As soon as the roast juices begin to brown, add a little hot water to the roasting pan. 10 minutes before the end of the roasting time, pour sour cream (milk) over the loin. When the roast is cooked, prepare the gravy in a saucepan on the stovetop using the roast juices, the required amount of water, and the cornstarch.
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