OK this recipe is from Norway and has been a favorite in our family (Norwegian mum) for years. It is best with a decent hunk of venison, but I've tried it with Elk before. It tasted good, but the meat was a bit tough.
Take a decent sized hunk of venison.
Fry it off in a pot with some capers to seal it. (Salt & Pepper)
Add a pot of sour cream and stir it in to the juices (The more cream --> the more gravy
)
The special ingrediant is Norwegian goats cheese. I have bought it here in Finland and usually comes in a small brown package and is call Geitost (There may also be Gudbrandals on the back too) It looks like fudge and has roughly the same consistency as it is not what you would call a real cheese (It is made by cooking the goats milk down until it becomes brown and solid - stay with me!!
)
Slice it up and add plenty to the sauce. Taste it and when you have a rich, sweet creamy sauce, turn down the hob, and pot roast the joint for an hour or two.
Serve with potatoes, peas and some cranberry jam.
It makes the grated over salty reindeer and mash look very dull!!
