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Venison Ragout II

Erken's venison ragout II (1914): slices of reindeer/deer are dredged in seasoned flour, browned in pork fat, and simmered tender for about 2 hours in a brown butter-flour sauce with pork, carrot, clove and bay leaf. Sherry is added at the end.

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

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About the dish

The simpler of Erken's two venison ragouts from 1914: here pork is used to give fat and richness, and the dish simmers slowly, covered, until the meat is tender. Sherry is added right at the end for aroma.

How to make it

  1. 1

    Prepare the meat

    Cut the meat into slices and dredge them in flour mixed with salt and pepper.

  2. 2

    Brown pork and meat

    Brown the pork pieces in the pan, then brown the meat slices in the pork fat.

  3. 3

    Make the sauce

    Brown the butter in a pot, stir in the flour and add the water. Bring to a boil.

  4. 4

    Simmer tender

    Put the pork, meat, carrot slices, clove and bay leaf in the sauce. Let everything simmer gently, covered, for about 2 hours.

  5. 5

    Season to taste

    Add the sherry at the end and season to taste with salt and pepper before serving.

Changes from the original

The amount of sherry was missing in the original print and is estimated at 1 dl. "Flesk" is modernized to fresh/salted side pork, measures are converted to modern units, and the method is divided into numbered steps.

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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. 305) → 1949 (korrekturlest, s. 338)~65% av teksten endretfjernetlagt til
1 kg. renskaaret kjøt renskåret kjøtt 50 gr. flesk 50 gr. smør 20 gr. hvetemel 1 l. vand vann 2 gulerøtter salt pepper 1 nellik 1 litet lite laurbærblad ... ½ del. sherry. vin. Kjøttet skjæres i små terninger, strøes med litt salt og pepper; stekes på panne i litt av smøret; helles op i gryte. De opskårne poteter behandles på samme måte, den kokende kraft helles på, koker til alt er mørt og jevn. Kjøttet skjæres i skiver, som vendes i det blandede mel, pepper og salt. Kjøttet brunes i fleskefettet, efterat flesket er brunet. — Smørret Smøret brunes i gryte, irøres melet, spædes spes med vandet, gives vannet, gis et opkok, heri lægges legges flesket, kjøttet, de rensede, i skiver skaarne skårne gulerøtter samt krydderierne. Smaakoker krydderiiene. Småkoker under lok lokk i ca. 2 timer; tilsættes tilsettes vinen. Smøret brunes skarpt, irøres melet, spes med kraften, gis et opkok, tilsettes kulør og tyttebærsyltetøiet. Kjøttet skjæres i skiver, varmes i sausen uten å koke, tilsettes pepper og salt eftersmak. Kjøttet serveres på rundt fat, idet det legges i krans, og i midten av denne fylles en stuing eller potetpuré.

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Frequently asked questions

What meat is used in Venison Ragout II?
1 kg of trimmed venison (game/deer), cut into slices. In addition, 50 g of pork is used to provide fat and flavor.
How long should the ragout cook?
It simmers gently, covered, for about 2 hours. With preparation and browning, the total time is around 170 minutes.
When is the wine added?
The sherry is stirred in right at the end, after the ragout has finished cooking.
How is the sauce made?
The butter is browned in the pot, the flour is stirred in and thinned with 1 liter of water. After a boil, the pork, meat, sliced carrots, salt, pepper, clove and a small bay leaf are put in the pot.

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