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;

           -(GjetBst), finely diced
    1/2 c  Sour cream

  Preheat oven to 475C8F.
  Tie the roaast up neatly at 1/2" intervals with kitchen cord so that
  it will hold it's shape while cooking. With a pastry brush, spread the
  softened butter evenly over the meat. Place the roast on a rack in a
  shallow open roasting pan and sear it in the hot oven for about 20
  minutes. When the surface of the meat is quite brown, reduce the heat
  to 375C8F and sprinkle the roast generously with salt and pepper. Pour
  the stock into the pan and cook the roast, uncovered, for 1 1/4
  hours. With a large spoon or bulb baster, baste the meat with the pan
  juices every half hour or so. The interior meat, when finished,
  should be slightly rare, or about 150C8F on a meat thermometer. Remove
  the roast to a heated platter, cover it loosely and let rest in the
  turned off oven while you make the sauce.
  Skim and discard the fat from the pan juices. Measure the remaining
  liquid and either reduce to 1 cup by boiling it rapidly or add enough
  water to make up 1 cup. In a small, heavy saucepan, heat 1 tablespoon
  of butter and stir in 1 tablespoon of flour. Stirring continuously
  with a wooden spoon, cook this roux for 6 to 8 minutes over low heat
  until it is a nut brown color. Be careful not to let it burn or it
  will give the sauce a bitter flavor. Now, with a wire whisk, beat the
  pan juices into the roux. Next whisk in the jelly and cheese. Beat
  until they dissolve and the sauce is absolutely smooth, then stir in
  the sour cream. Do not allow the sauce to boil. Taste for seasoning,
  remove the strings from the roast and carve the meat in thin slices.
  Pass the sauce separately.