- 1 [6 to 8 pounds / 2.7 to 3.6 kg] venison fillet
- 1 garlic clove
- 2 cups [500 ml] red wine
- 1 cup [250 ml] water
- 4 peppercorns
- 1 teaspoon [5 ml] tarragon
- 1 teaspoon [5 ml] coarse salt
- 2 bay leaves
- 1/2 pound [227 g] salted pork fat, very thinly sliced
Sauce
- Cooking juices
- 1 cup [250 ml] marinade, strained
- 1/4 cup [60 ml] Cognac
- 2 cups [500 ml] sour cream
- Salt and pepper
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- Stick garlic clove, cut into 4 pieces, into meat.
- In a bowl, thoroughly mix together red wine, water, peppercorns, tarragon, coarse salt and bay leaves.
- Add fillet; roll fillet in marinade so that it is well coated.
- Cover and marinate, refrigerated, for 24 hours, turning the meat 3 to 4 times.
- Remove meat from marinade, reserving marinade; well wipe fillet.
- Transfer fillet into a roasting pan and cover top of meat with salted pork fat slices.
- Preheat oven to 450°F [230°C] for 10 minutes.
- Roast meat in oven for 1 1/2 to 2 hours; lower oven temperature to 375°F [190°C] after 1 hour of roasting.
- Sprinkle often with cooking juices.
- Remove meat from roasting pan; keep warm while making sauce.
Sauce
- With roasting pan over high heat, add reserved, strained marinade and Cognac to cooking juices.
- Bring to boil, stirring and scraping the bottom of the roasting pan.
- Add sour cream.
- Heat, but do not boil.
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