Summary

Ingredients

• g 1,500 deer meat, back
• a bit salt
• 40 g butter, or mararine
• 100 g bacon, sliced
• 250 ml water, hot
• 250 ml sour cream or sour milk
• 2 tablespoon, leveled cornstarch
• 2 tablespoon, level water, cold, to stir

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Instructions

1. Rub the back with salt, brush with fat, place on slices of bacon in the roasting pan rinsed with water and cover with slices of bacon. Put the saddle of deer in the oven and cook at 175-195 degrees for about 2 hours.
2. As soon as the roasting is brown, add some hot water to the griddle. 10 minutes before the end of the roasting time, pour sour cream (milk) over the saddle of deer.
3. When the roast is done, prepare the sauce from the boiled roast, the required amount of water and the mixed cornstarch in a saucepan on the stove.