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.

Venison with Horseradish

Name: Venison with Horseradish
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 kg reindeer meat (trimmed, from the roast or saddle); 3 tsp salt; 1 tsp pepper; 100 g butter; 60 g horseradish (scraped and coarsely grated); 1 pcs head of lettuce (finely shredded); 1 handful cress (for garnish); 1 tbsp beet vinegar (for tinting the 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
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
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
Prepare the horseradish
Scrape the horseradish and grate it coarsely. Spread a thin layer of grated horseradish over the warm serving platter.
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.

In stores now

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

Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Time machine – what changed?

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

From1914 1949 Modernised

To1914 1949 Modernised

Modernised → 1949 (proofread, p. 337)~87% of the text changedremovedadded

1 ~~kg reinsdyrkjøtt (renskåret, av stek eller rygg).~~ kg. renskåret dyrekjøtt 3 ~~ts salt.~~ teskjeer salt 1 ~~ts pepper.~~ teskje pepper 100 ~~g smør.~~ gr. smør 60 g gr. pepperrot ~~(skrapt og grovrevet). 1 stk salathode (finskåret). 1 neve~~ salat karse ~~(til pynt). 1 ss rødbeteddik (til farging av pepperroten). Vask kjøttet, tørk det godt og skjær det~~ rødbeteeddik. Kjøttet vaskes, tørkes, skjæres i fingertykke ~~skiver. Bank skivene~~ skiver, som bankes lett og ~~krydre med salt og pepper.. Brun smøret i en panne og stek kjøttskivene raskt~~ krydres. Stekes på ~~begge sider til de er gjennomstekte, men fortsatt saftige.. Skrap pepperroten~~ panne i det brunede smør. Pepperroten skrapes og ~~riv den grovt. Legg~~ grovrives; det fat kjøttet skal serveres på, belegges med et tynt lag ~~revet pepperrot på det varme serveringsfatet.. Legg kjøttstykkene på pepperrotlaget. Pynt~~ reven pepperrot. Kjøttstykkene legges på, pyntes på skrå med to 2 rekker ~~finskåret~~ finskåren salat, og ~~legg litt revet pepperrot~~ i ~~midten. Dynk denne lyserød med rødbeteddik og pynt~~ midten herav legges ganske litt reven pepperrot, dynket lyserøde med ~~karse. Server straks.~~ rødbeteeddik.

Note on Modernised

Mål er omgjort til moderne enheter (1 del. = 1 dl). Ubestemte mengder salat, karse og rødbeteeddik er anslått. Språket i fremgangsmåten er modernisert, mens transkripsjonen er beholdt i 1914-rettskriving.

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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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