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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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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. 305)~87% of the text changedremovedadded
1 kg utbenet dyrekjøtt (rein eller hjort) (skåret i skiver). kg. renskaaret kjøt 50 g gr. flesk (svinesideflesk) (i små terninger). 50 g smør. gr. smør 20 g hvetemel. gr. hvetemel 1 l vann. l. vand 2 stk gulrøtter (rensede og skåret i skiver). 1 ts gulerøtter salt (etter smak). 0,5 ts pepper (etter smak). 1 stk nellik. nellik 1 stk litet laurbærblad (lite). 1 dl sherry (mengden manglet i originalen; anslått). Skjær kjøttet ... del. sherry. Kjøttet skjæres i skiver og vend dem skiver, som vendes i mel blandet med salt og pepper.. Brun fleskebitene på pannen, det blandede mel, pepper og brun deretter kjøttskivene salt. Kjøttet brunes i fleskefettet.. Brun smøret fleskefettet, efterat flesket er brunet. — Smørret brunes i en gryte, rør inn melet og spe irøres melet, spædes med vannet. Gi det vandet, gives et oppkok.. Legg flesk, kjøtt, gulrotskiver, nellik og laurbærblad opkok, heri lægges flesket, kjøttet, de rensede, i sausen. La alt småkoke skiver skaarne gulerøtter samt krydderierne. Smaakoker under lokk lok i ca. 2 timer.. Tilsett sherryen til slutt og smak til med salt og pepper før servering. timer; tilsættes vinen.

Note on Modernised

Mengden sherry manglet i originaltrykket og er anslått til 1 dl. «Flesk» er modernisert til fersk/saltet svinesideflesk, mål er omregnet til moderne enheter, og fremgangsmåten er delt i nummererte trinn.

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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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