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Venison Hash (hachis of reindeer meat)

Erken's venison hachis: slices of cold reindeer meat are warmed in a brown sauce with pork fat, meat stock, gravy browning and lingonberry jam, then served as a ring around a creamed vegetable ragout or mashed potatoes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 306 (falt i det fri)

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About the dish

Leftover cookery from the game roast. Erken shows how cold roasted or boiled reindeer meat is reheated in a brown sauce with lingonberry jam and served as a ring around a creamed ragout or mashed potatoes.

How to make it

  1. 1

    Brown the butter

    Brown the butter and the finely cut pork sharply in a pot.

  2. 2

    Make the sauce

    Stir in the flour, add the meat stock and bring the sauce to a boil. Add the gravy browning and lingonberry jam.

  3. 3

    Warm the meat

    Cut the meat into slices and warm it through in the sauce without letting it boil. Season to taste with salt and pepper.

  4. 4

    Plating

    Arrange the meat in a ring on a round platter and fill the center with a creamed vegetable ragout or mashed potatoes.

Changes from the original

Deciliters and grams are kept in modern form; "flesk" is specified as fatty side pork; the gravy browning is optional. Amounts for salt and pepper are set to "to taste".

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Clean, minimally processed groceries matched to the ingredients — approximate prices.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 306) → Modernisert~83% av teksten endretfjernetlagt til
1/2 kg. dyrekjøt, rester 500 g reinsdyrkjøtt (rester av stekt eller kokt kjøtt). 50 gr. smør g smør. 25 gr. flesk g sideflesk (finskåret). 25 gr. hvetemel ca. g hvetemel. 3 del. kjøtkraft indtil dl kjøttkraft (ca.). 1 spiseske kulør ss sukkerkulør (inntil, etter ønsket farge). 1 spiseske tyttebærsyltetøi ss tyttebærsyltetøy. salt pepper. Smørret brunes skarpt, irøres (etter smak). pepper (etter smak). Brun smøret og det finskårne flesket skarpt i en gryte.. Rør inn melet, spædes spe med kraften, gives kjøttkraften og gi sausen et opkok, tilsættes kulør oppkok. Tilsett sukkerkulør og tyttebærsyltetøiet. Kjøttet skjæres tyttebærsyltetøy.. Skjær kjøttet i skiver, vannes skiver og varm det i sausen, sausen uten at koke, tilsættes pepper og salt efter smak. Kjøttet serveres paa rundt fat, idet det lægges koker. Smak til med salt og pepper.. Legg kjøttet i en krans, krans på et rundt fat og i fyll midten av denne fyldes med en stuing eller potetespuré. potetpuré.

Note til Modernisert

Desiliter og gram er beholdt i moderne form; «flesk» er angitt som fett sideflesk; kulør er valgfritt. Mengder for salt og pepper er satt til «etter smak».

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Frequently asked questions

Can I use leftovers of game other than reindeer?
Yes. The recipe is based on leftovers of roasted or boiled venison (about 1/2 kg), and works just as well with roe deer, moose or red deer.
Why should the meat not boil in the sauce?
The meat is already fully cooked or boiled. It is sliced and only warmed through in the sauce — boiling makes it dry and stringy.
How is the sauce made?
Brown 50 g butter sharply, stir in 25 g flour, add about 3 dl meat stock, bring to a boil, and add up to 1 tablespoon gravy browning and 1 tablespoon lingonberry jam. Season to taste with salt and pepper.
How is the dish served?
The meat slices are arranged as a ring on a round platter, and the center is filled with a creamed vegetable ragout or mashed potatoes. The dish is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 306.

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