Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Venison Cutlets (cotelettes de renne)

Reindeer cutlets from the tenderloin or saddle are dipped in melted butter and rusk crumbs, fried quickly in clarified butter, and served with sautéed mushrooms and a rosette of onion, chestnut or celeriac purée.

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

Be the first to rate

About the dish

Reindeer cutlets in the French style, as they were served in finer Norwegian homes and restaurants around 1914. Erken uses the French name alongside the Norwegian, as was common in the festive cooking of the time.

How to make it

  1. 1

    Cut out cutlets

    Cut cutlets from the tenderloin or saddle. Pound them lightly and season with salt and pepper.

  2. 2

    Bread

    Dip the cutlets first in melted butter, then in the crushed rusk crumbs.

  3. 3

    Fry

    Fry the cutlets quickly in clarified butter over good heat until golden brown and juicy.

  4. 4

    Arrange

    Place a sautéed mushroom on each cutlet and garnish with a rosette of onion purée, chestnut purée or celeriac purée.

Changes from the original

Unspecified amounts of butter, rusk and seasoning are estimated. The rusk is kept, but can be replaced with dry breadcrumbs. The method has been modernized in language; the purée is mentioned as an optional accompaniment.

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
Modernised → 1914 (proofread, p. 304)~86% of the text changedremovedadded
1 kg reinsdyrkjøtt (renskåret, av filet eller rygg). 2 ts salt. 0,5 ts pepper. 100 g smør (smeltet, samt avklaret kg. renskaaret kjøt salt pepper smør til steking). 150 g kavring (knust til griljermel). 8 stk champignon (til risting, én per kotelett). 2 dl løkpuré (eller kastanje- eller selleripuré, til pynt). Skjær koteletter kavring. Koteletterne utskjæres enten av filet fileten eller rygg. Bank dem lett og krydre med salt ryggen, bankes let og pepper.. Vend kotelettene først krydres. Vendes i smeltet smør, deretter derefter i knust kavring.. Rist kotelettene raskt kavring og ristes hurtig i avklaret smør på god varme til de er gyllenbrune og saftige.. Legg smør. Paa hver kotelet lægges en ristet champignon på hver kotelett og pynt champignon, pyntet med en rosett roset av løkpuré, kastanjepuré kastanje- eller selleripuré.

Note on Modernised

Ubestemte mengder smør, kavring og krydder er anslått. Kavring er beholdt, men kan erstattes med tørt griljermel. Fremgangsmåten er modernisert språklig; purén nevnes som valgfritt tilbehør.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which part of the animal is used for these cutlets?
The cutlets are cut from the tenderloin or the saddle — 1 kg of trimmed meat for 4 servings.
How do I bread and fry them?
Pound the meat lightly, season with salt and pepper, dip it first in melted butter and then in rusk crumbs. Fry the cutlets quickly in clarified butter so they don't dry out.
What is served with the cutlets?
A sautéed mushroom is placed on each cutlet, garnished with a rosette of onion purée, chestnut or celeriac purée. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 304.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!