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Roe Deer or Venison Loin Roasted in the Oven

4 servings

Ingredients

• 1 pcs roe deer or venison loin
• vinegar (as needed)
• salt (a little)
• butter (a little)
• 0.5 l water
• sour cream (as needed)

Instructions

1. Marinate the loin in vinegar for a few days if desired, but it's better to roast it fresh.
2. First, wash, skin, trim off any impurities, and lard it quite densely.
3. Sprinkle with a little salt, top with butter pieces, and place in a roasting pan with ½ l boiling water in the oven.
4. Soon after, add sour cream to the sauce and baste the roast frequently to keep it juicy.
5. If the sauce reduces too much, add a little more boiling water.
6. Roast for 2 – 2½ hours, depending on the age of the animal and the size of the cut.

Modernized from a treasured 19th-century German cookbook.