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Venison steak

Erken 1914: 1 kg of trimmed venison is cut into finger-thick slices, pounded, seasoned, and laid in 100 g melted butter for at least 1 hour. Fried about 4 minutes per side, the pan deglazed with 1 dl bouillon. Served with maître d'hôtel butter balls and parsley, or with fried onion and a cream sauce of 2 dl thick cream.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 303 (falt i det fri)

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About the dish

From the chapter "Poultry and Game" in Stor kokebok (1914). Venison steak of reindeer, deer, or roe deer was considered a fine, quick dish, and Erken lets the meat steep in melted butter before frying — an old method for keeping the lean game meat juicy.

How to make it

  1. 1

    Cut and season

    Wash and dry the meat, cut it into finger-thick slices, pound them lightly, and season with salt and pepper.

  2. 2

    Place in butter

    Lay the meat pieces out on a flat platter and pour the melted butter over them. Let the meat sit in the butter for at least 1 hour.

  3. 3

    Fry the steaks

    Heat the frying pan well, add the meat pieces, and fry them about 4 minutes on each side.

  4. 4

    Make the sauce

    Place the steaks on a warm platter. Deglaze the pan with the meat stock and pour the sauce onto the platter.

  5. 5

    Plating

    Place a ball of maître d'hôtel butter on each piece of steak and garnish the platter with parsley.

  6. 6

    Variant

    Instead of maître d'hôtel butter, you can place fried onion on the steaks and deglaze the frying pan with 2 dl thick cream. Pour this sauce over the steaks.

Changes from the original

Measures are converted to modern units (1 "del." = 1 dl). "Bouillon" is given as meat stock, and maître d'hôtel butter is described as butter with parsley and lemon. The variants with fried onion and cream sauce are included as their own step. The language of the method is modernized.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 303) → 1949 (korrekturlest, s. 336)~46% av teksten endretfjernetlagt til
1 kg. renskaaret kjøt renskåret kjøtt salt pepper 100 gr. smør 1 del. buljong. kraft. Kjøttet vaskes, tørres, vaskes og tørkes, skjæres i fingertykke skiver, som bankes let lett og krydres. Kjøtstykkerne lægges Kjøttstykkene legges utover et flatt fat, og det smeltede smør heldes helles over. Kjøttet bør ligge med smørret mindst smøret minst 1 time. Stekepanden Stekepannen ophetes, og heri lægges kjøtstykkerne legges kjøttstykkene og stekes omtrent 4 minutter paa på hver side. Biffen lægges legges op paa på varmt fat, panden pannen vispes ut med buljongen, kraften, og sausen heldes paa helles på fatet. Paa På hvert stykke bif lægges biff legges en maitre d'hotel-smørkule; fatet pyntes med persille. Istedenfor maitre d'hotel-smør kan der lægges legges stekt løk paa på biffen, og stekepanden stekepannen vispes ut med 2 del. tyk tykk fløte, hvorpaa koker noen minutter, hvorpå sausen heldes helles over biffen.

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Frequently asked questions

Why should the meat sit in melted butter before frying?
The slices are laid out on a flat platter and covered with melted butter, and should sit like that for at least 1 hour. This makes the lean venison more tender and juicy before the brief frying.
How long should the steak be fried?
Finger-thick slices are fried in a well-heated frying pan for about 4 minutes on each side.
What is served on the steak?
A ball of maître d'hôtel butter on each piece, and the platter garnished with parsley. Alternatively, fried onion is placed on the steak, and the pan is deglazed with 2 dl thick cream that is poured over.
How is the sauce made?
After the steak is placed on a warm platter, the frying pan is deglazed with 1 dl bouillon (or 2 dl thick cream), and the sauce is poured onto the platter.

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