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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 303)~83% of the text changedremovedadded
1 kg dyrekjøtt (renskåret, av mørt stykke). 1 ts salt. 0,5 ts pepper. kg. renskaaret kjøt salt pepper 100 g gr. smør (smeltet). 1 dl kjøttkraft (buljong, til sausen). maître d'hôtel-smør (smør rørt med persille og sitron, formet til kuler). persille (til pynt). 2 dl tykk fløte (til variant med stekt løk). løk (stekt, til varianten). Vask og tørk kjøttet, skjær det del. buljong. Kjøttet vaskes, tørres, skjæres i fingertykke skiver, bank dem lett og krydre med salt som bankes let og pepper.. Legg kjøttstykkene krydres. Kjøtstykkerne lægges utover et flatt fat fat, og hell det smeltede smøret smør heldes over. La kjøttet Kjøttet bør ligge i smøret i minst med smørret mindst 1 time.. Varm stekepannen godt, legg inn kjøttstykkene time. Stekepanden ophetes, og stek dem heri lægges kjøtstykkerne og stekes omtrent 4 minutter på paa hver side.. Legg biffene på side. Biffen lægges op paa varmt fat. Visp fat, panden vispes ut pannen med kjøttkraften buljongen, og hell sausen på fatet.. Legg en kule maître d'hôtel-smør på heldes paa fatet. Paa hvert stykke biff og pynt bif lægges en maitre d'hotel-smørkule; fatet pyntes med persille.. I stedet for maître d'hôtel-smør persille. Istedenfor maitre d'hotel-smør kan du legge der lægges stekt løk på biffene, paa biffen, og viske stekepanden vispes ut stekepannen med 2 dl tykk fløte. Hell denne del. tyk fløte, hvorpaa sausen heldes over biffene. biffen.

Note on Modernised

Mål er omregnet til moderne enheter (1 del. = 1 dl). «Buljong» er angitt som kjøttkraft, og maître d'hôtel-smør er beskrevet som smør med persille og sitron. Variantene med stekt løk og fløtesaus er tatt med som eget trinn. Språket i fremgangsmåten er modernisert.

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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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