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Saddle of venison

Saddle of venison («Dyreryg») from Erken and Steen (1900). The saddle (3 kg) is cleaned, larded with pork fat, wrapped in buttered paper and roasted about 2 hours with water in the pan. Served with a browned flour sauce enriched with sour cream and redcurrant jelly.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 176 (falt i det fri)

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About the dish

Hjorterygg fra Erken og Steens «Kogebog for skole og hjem» (1900). Innpakking i smurt papir er en tidlig papillote-teknikk som holder på fuktigheten og beskytter det magre viltet mot uttørking i ovnen. Den syrlig-søte sausen med rømme og ripsgelé er en klassisk viltsaus som fortsatt brukes. «Sky» er stekekraften fra pannen. Hjortejakt er i dag regulert med jakttider og fellingstillatelser.

How to make it

  1. 1

    Prepare the saddle

    Wash the saddle of venison in lukewarm water and remove the outer skin/membrane. Lard the meat with strips of pork fat.

  2. 2

    Wrap in greased paper

    Wrap the saddle in white paper greased with cold butter. Place it in a pan and pour over the boiling water.

  3. 3

    Roast

    Roast for about 2 hours, until the meat is tender.

  4. 4

    Make the sauce

    Brown the butter and stir in the flour. Thin with the strained, skimmed pan juices and bring to a boil. Add sour cream and redcurrant jelly, and bring the sauce to a boil once more.

Changes from the original

Enheter er modernisert (gr til g, dcl til dl, theske til teskje, spiseske til spiseskje, sur fløde til rømme, ribssyltetøi til ripsgelé/ripssyltetøy). Fremgangsmåten følger originalen tett.

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Frequently asked questions

Why is the saddle wrapped in greased paper?
The greased paper is an early papillote technique that keeps in the juices and protects the lean game meat from drying out during roasting.
What does the redcurrant jelly bring to the sauce?
Redcurrant jelly adds a tart sweetness that balances the rich game sauce – a classic combination with venison.

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