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Venison with Horseradish

Erken's recipe for pan-fried slices of reindeer meat arranged on a layer of grated horseradish, garnished with finely shredded lettuce, cress and a little horseradish tinted pink with beet vinegar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 304 (falt i det fri)

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About the dish

From the chapter "Fjærfæ og vildt" (poultry and game) in Stor kokebok (1914). Reindeer meat was an important part of the Norwegian game kitchen, and here Erken shows a simple pan-fried presentation in which grated horseradish serves as both accompaniment and garnish.

How to make it

  1. 1

    Cut up the meat

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

  2. 2

    Fry the meat

    Brown the butter in a pan and fry the meat slices quickly on both sides until cooked through but still juicy.

  3. 3

    Prepare the horseradish

    Scrape the horseradish and grate it coarsely. Spread a thin layer of grated horseradish over the warm serving platter.

  4. 4

    Arrange

    Place the meat pieces on the layer of horseradish. Garnish diagonally with two rows of finely shredded lettuce, and place a little grated horseradish in the middle. Moisten it pink with beet vinegar and garnish with cress. Serve at once.

Changes from the original

Measures have been converted to modern units (1 del. = 1 dl). Unspecified amounts of lettuce, cress and beet vinegar are estimated. The language of the method has been modernized, while the transcription keeps the 1914 spelling.

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Tidsmaskin – hva endret seg?

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

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 304) → 1949 (korrekturlest, s. 337)~42% av teksten endretfjernetlagt til
1 kg. renskaaret dyrekjøt renskåret dyrekjøtt 3 teskeer teskjeer salt 1 teske teskje pepper 100 gr. smør 60 gr. pepperrot salat karse rødbeteeddik. Kjøttet vaskes, tørres, tørkes, skjæres i fingertykke skiver, som bankes let lett og krydres. Stekes paa pande på panne i det brunede smør. Pepperroten skrapes og grovrives; det fat, fat kjøttet skal serveres paa, belægges på, belegges med et tyndt tynt lag reven pepperrot. Kjøtstykkerne lægges paa, Kjøttstykkene legges på, pyntes paa skraa på skrå med 2 rækker finskaaren rekker finskåren salat, og i midten herav lægges legges ganske litt reven pepperrot, dynket lyserød lyserøde med rødbeteeddik.

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Frequently asked questions

Which cut of meat should I use?
The recipe uses 1 kg of trimmed venison (deer or reindeer), cut into finger-thick slices. The slices are lightly pounded and seasoned with salt and pepper before frying.
How is the meat prepared?
The slices are pan-fried in browned butter (100 g). The dish is quick — total time around 30 minutes for 4 servings.
How is the dish arranged?
The platter is covered with a thin layer of coarsely grated horseradish (60 g, scraped and grated). The meat slices are placed on top, garnished diagonally with two rows of finely shredded lettuce, and a little grated horseradish tinted pink with beet vinegar is placed in the middle. Cress is part of it too.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 304, in the chapter on poultry and game.

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