Grilled Roast of Venison Andreas (1962)

• Boneless, rolled venison roast, about 5 lbs
• 1 bottle (4/5 quart), dry red table wine
• 1 cup apple brandy
• 1/4 cup cognac
• 3 bay leaves
• 6 juniper berries
• 4 whole peppercorns
• 3 sprigs each, fresh tarragon and dill
• Strips of larding pork
• Melted butter
• 1/2 cup dry red table wine
• 2 cups (1 pint) sour cream
• 1 tbspn flour
• Salt

Marinate roast for 24 hours in a mixture of the bottle of red table wine, apple brandy, cognac, bay leaves, juniper berries, peppercorns, tarragon, and dill. Drain meat, strain marinade, and reserve.

Lard meat well with strips of larding pork.  Roast in a very hot oven (500 degrees) for 5 minutes. Reduce oven heat to moderate (350 degrees), and roast for about 2 hours or until done to your liking.  (Meat thermometer should read 140 degrees when rare.)  Baste often with pan juices and melted butter. Placed roast on hot platter. Keep warm.

Make this sauce to serve separately: Pour off all but 1/2 cup of pan juices.  Place pan over low heat, and add 1 cup of strained marinade, the 1/2 cup red wine, and sour cream that has been blended with the flour.  Stir constantly, heat sauce slowly until hot. Add salt to taste.  Garnish with Walnut Mushrooms. 

Walnut Mushrooms

• 18 to 24 medium-sized mushroom caps
• 4 tbspns butter
• 2 tbspns lemon juice
• Goose liver pate
• 18 to 24 walnut halves

Saute mushroom caps in butter and lemon juice just until tender.  Drain; fill with goose liver pate. Top each with a walnut half that has been sauteed in butter.

(Origin - "The Dinner Party Cook Book," a Sunset Book by the Sunset Editorial Staff, 1962.)