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Venison Ragout I (ragout de renne)

Erken's venison ragout I (1914): inexpensive cuts of reindeer/deer (neck, shoulder, breast) are marinated 2 hours in a red wine marinade, browned and steamed tender in the strained marinade. A brown butter-flour sauce is thinned with the cooking liquid, the meat simmers in it, and the dish is served with macaroni tossed in butter and Parmesan.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 305 (falt i det fri)

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About the dish

A more economical game dish from the chapter "Fjærfæ og vildt" (1914), in which Erken uses the cheaper cuts of the animal — neck, shoulder and breast. Macaroni with butter and Parmesan as an accompaniment shows the continental influence in her festive kitchen.

How to make it

  1. 1

    Marinate the meat

    Chop the meat into suitable pieces and pat it dry. Mix the marinade from oil, red wine, lemon, onion, parsley, carrot, clove and peppercorns, and let the meat sit in it for 2 hours.

  2. 2

    Brown and steam

    Take up the meat pieces, brown them in 50 g butter and pour over the strained marinade a little at a time. Steam covered until the meat is tender.

  3. 3

    Make the sauce

    Brown 50 g butter with the flour, add the strained liquid from the meat, and let the sauce cook down for 15 minutes.

  4. 4

    Bring the dish together

    Add the meat, cut into suitable pieces, to the sauce and let it simmer together for 15 minutes. Season to taste with salt and pepper.

  5. 5

    Plating

    Place the ragout in the middle of a warm platter. Arrange boiled macaroni mixed with butter and grated Parmesan around the edge.

Changes from the original

The marinade is written out in the ingredient list (in the original it is referred to the preceding recipe). Measures are kept in grams/deciliters, and the method is divided into numbered steps. The amount of macaroni and Parmesan is estimated, since the original does not give it.

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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 339) → Modernised~88% of the text changedremovedadded
(Ragout de renne.) i kg. 1 kg dyrekjøtt ioo gr. smør 35 gr. hvetemel. Hertil kan benyttes kjøttet (rein eller hjort) av hals, bog og bryst. Kjøttet hugges op bryst (hakket i passende stykker, avtørkes stykker). 100 g smør (50 g til bruning av kjøttet, 50 g til sausen). 35 g hvetemel. 2 ss salatolje (til marinaden). 3 dl rødvin (til marinaden). 2 skiver sitron (til marinaden). 1 stk løk (til marinaden). 1 bunt persille (til marinaden). 1 stk gulrot (hakket, til marinaden). 1 stk nellik (til marinaden). 2 stk pepperkorn (til marinaden). salt og legges pepper. 300 g makaroni (til tilbehør). 50 g parmesan (revet, til makaronien). Hakk kjøttet i passende stykker og tørk det av. Bland marinaden av olje, rødvin, sitron, løk, persille, gulrot, nellik og pepperkorn, og la kjøttet ligge i den i 2 timer timer.. Ta kjøttstykkene opp, brun dem i samme marinade som forklart under marinerte dyrekoteletter. Stykkene tas op, brunes 50 g smør og overhelles hell over den silte marinade marinaden litt efter litt, dampes etter litt. Damp under lokk til kjøttet er mørt. mørt.. Brun 50 gr. g smør og melet brunes, spes med melet, spe med den silte kraft; koker kraften fra kjøttet og la sausen koke inn ¾ time; i 15 minutter.. Legg kjøttet, som er skåret i passende stykker, legges i; småsurrer i sausen og la det småsurre sammen ¾ time. Legges op i 15 minutter. Smak til med salt og pepper.. Legg ragouten midt på et varmt fat. Kokt makaroni, irørt smør og reven skarp ost, legges omkring. Smøret brunes skarpt, irøres melet, spes Legg kokt makaroni blandet med kraften, gis et opkok, tilsettes kulør og tyttebærsyltetøiet. Kjøttet skjæres i skiver, varmes i sausen uten å koke, tilsettes pepper smør og salt efter smak. Kjøttet serveres på revet parmesan rundt fat, idet det legges i krans, og i midten av denne fylles en stuing eller potetpuré. kanten.

Note on Modernised

Marinaden er skrevet ut i ingredienslisten (i originalen henvises den til foregående oppskrift). Mål er beholdt i gram/desiliter, og fremgangsmåten er delt i nummererte trinn. Mengden makaroni og parmesan er anslått, siden originalen ikke oppgir den.

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Frequently asked questions

Which cuts suit this venison ragout?
Meat from the neck, shoulder and breast of the animal (reindeer/deer), 1 kg in total.
How long should the meat be marinated?
The meat is chopped into suitable pieces, patted dry and placed for 2 hours in the same marinade used for marinated venison cutlets. The marinade is strained and poured little by little over the browned meat during steaming.
How is the sauce made, and what is served with it?
50 g butter and 35 g flour are browned, thinned with the strained liquid and cooked down for a quarter of an hour. The meat is added and simmers gently for a quarter of an hour. Served in the middle of a warm platter with boiled macaroni stirred with butter and grated Parmesan around it.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), p. 305. Intended for 4 servings, with a total time of about 4.5 hours including marinating.

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