Skip to content
H. Schønberg ErkenArkivet
NOENLog in

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)

Be the first to rate

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".

In stores now

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

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 306) → 1949 (proofread, p. 338)~74% of the text changedremovedadded
1/2 ½ kg. dyrekjøt, dyrekjøtt, rester av stekt eller kokt 50 gr. smør 25 gr. flesk 25 gr. hvetemel ca. 3 del. kjøtkraft indtil dd. kjøttkraft inntil 1 spiseske spiseskje kulør 1 spiseske spiseskje tyttebærsyltetøi salt pepper. Smørret brunes skarpt, irøres melet, spædes med kraften, gives et opkok, tilsættes kulør og tyttebærsyltetøiet. Kjøttet skjæres i skiver, vannes i sausen, uten at koke, tilsættes pepper og salt efter smak. Kjøttet serveres paa rundt fat, idet det lægges i en krans, og i midten av denne fyldes en stuing eller potetespuré.

Community interpretations

Be the first to share your own version.

See interpretations →

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.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!