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How To make Dyresteg (Roast Venison w/Goat Cheese Sauce)
3 1/2 lb Boneless haunch of venison
-or reindeer 3 tb Butter; softened
Salt & pepper 1 1/3 c Beef stock
1 tb Butter
1 tb Flour
2 ts Red currant jelly
1/2 oz Brown Norwegian goat cheese;
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