Rehruecken Mit Aepfeln Und Preiselbeeren(Saddle of Venison with Apples and Lingonberries)

To serve 6 to 8, use a well-aged 5-pound saddle of venison.

If saddle of venison is not available, a 4 to 5 pound boned and rolled venison leg or shoulder roast may be substituted.

Saddle of venison should be marinated either in sour milk or in juice of 1 lemon and 1/2 cup olive oil for at least 3 hours.

Lard the venison in even rows with strips of larding pork 2-inches long.

Crush 1 teaspoon juniper berries with 1 teaspoon salt and rub into meat. Lay venison, larded side down, in a roasting pan, add 1 onion, separated in rings, a 3-inch curl of lemon peel and 1/2 cup vinegar.

Pour 1/2 cup simmering melted butter over the meat. Roast for 15 minutes in a moderate oven (350°).

Pour over it 1 cup sour cream, roast for 45 minutes more, basting frequently.

Add 1 more cup hot sour cream during roasting.

Turn venison, continue to roast.

Allow 20 minutes per pound for medium rare.

A pinch of curry powder can be added towards the end; garnish with boiled apples and lingonberries.

Peel 4 medium-sized apples, cut in half and core.

Boil in water with vinegar, until tender, but so that they do not lose shape after removing.

Let cool.

Fill with lingonberries.