When my daughter and her boyfriend moved to another apartment some time ago I had the good luck to find about three pounds of venison in their freezer. It would probably have stayed there forever if I hadn’t asked whether I could take it and make them a delicious meal. With pleasure, they answered.
So for once there was this somewhat rare delicacy on our dinner table as well. Venison is such a tasty meat that I really have to start paying attention to sales. I found a couple of online stores selling it, however the strong reduction of elk population over the last few years have affected the supply of venison in the online stores as well. But I won’t give up and will keep looking.
When making an oven roast, I always use a roasting thermometer. Clocks or minutes are not reliable enough – meat jumps surprisingly fast from 55°C to 70°C (from 131°F to 158°F), at which time many good roast have already lost most of their succulence.
The recipe for Brussels sprouts in cream sauce can be found here.