How long should the saddle of venison roast?

About 2 hours. With preparation, the total time is around 2.5 hours for 3 kg of meat, which is enough for 10 servings.

How is the meat prepared?

Wash it in lukewarm water, remove the outer membrane/skin, lard it with strips of pork fat (50 g), rub in 3 teaspoons of salt, cover with white paper brushed with cold butter, place in a pan and pour 1 liter of boiling water over.

How is the sauce made?

Brown 50 g butter, stir in 40 g flour, add the strained and skimmed pan juices, bring to a boil, add 1 deciliter sour cream and 1 teaspoon red currant jam, and bring to a boil once more.

Where is the recipe from?

From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 301, in the chapter on poultry and game.

Saddle of Venison (saddle of reindeer)

Name: Saddle of Venison (saddle of reindeer)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 10 servings
Cuisine: Norwegian
Ingredients: 3 kg saddle of venison (saddle of reindeer); 3 tsp salt; 50 g fatback (cut into strips for larding); 1 l water (boiling); cold butter (for buttering the paper); 50 g butter (for the sauce); 40 g all-purpose flour (for the sauce); pan juices from the roast (strained and skimmed); 1 dl sour cream; 1 tsp red currant jam

Saddle of reindeer from Erken 1914: a 3 kg saddle is cleaned, larded with fat strips, rubbed with salt, covered with buttered paper and roasted about 2 hours with boiling water in the pan. A brown sauce of butter, flour and strained pan juices is finished with 1 dl sour cream and 1 tsp red currant jam.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 301 (falt i det fri)

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About the dish

This recipe for a whole saddle of venison comes right after the game roast in the game chapter, and forms the basis for the finer variants Erken goes on to give — "Saddle of Venison à la Conti" and "à la norvégienne". The paper brushed with cold butter serves as protection against too strong heat in the old wood-fired stove.

How to make it

1
Clean the saddle
Wash the meat in lukewarm water and remove the outer membrane.
2
Lard and salt
Lard the saddle with strips of fatback and rub it well with the salt.
3
Place in the pan
Lay a sheet of white parchment brushed with cold butter over it. Place the saddle in a roasting pan and pour the boiling water over.
4
Roast
Roast in the oven at about 175 °C (345 °F) for about 2 hours. Baste with the pan juices along the way.
5
Make the sauce
Brown the butter, stir in the flour and add the strained, skimmed pan juices. Bring the sauce to a boil.
6
Season to taste
Add the sour cream and the red currant jam, and bring the sauce to a boil once more. Slice the saddle and serve.

Changes from the original

Measures are modernized (del. → dl, teske → tsp). "Pande" is interpreted as a roasting pan/ovenproof dish in the oven, and an oven temperature (about 175 °C (345 °F)) has been added since the original does not give a heat setting. 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.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 301) → 1949 (korrekturlest, s. 335)~77% av teksten endretfjernetlagt til

3 kg. ~~kjøt~~ kjøtt 3 ~~teskeer~~ teskjeer salt 50 gr. flesk 1 ~~l. vand.~~ 1. vann. Saus: 50 gr. smør 40 gr. hvetemel kraft 1 del. sur fløte 1 teske ribssyltetøi. Kjøttet vaskes i lunkent vand; befries for det ytre skind, spækkes med fleskestrimler, indgnides med saltet, belægges med hvitt papir, besmurt med koldt smør, lægges i pande, paaheldes det kokende vand; stekes ca. 2 timer. Sausen: Smørret brunes, irøres melet, spædes med den silede, skummede sky, gives et opkok, tilsættes den sure fløte og syltetøiet, gives et opkok igjen. teskje ripssyltetøi.

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Frequently asked questions

How long should the saddle of venison roast?: About 2 hours. With preparation, the total time is around 2.5 hours for 3 kg of meat, which is enough for 10 servings.
How is the meat prepared?: Wash it in lukewarm water, remove the outer membrane/skin, lard it with strips of pork fat (50 g), rub in 3 teaspoons of salt, cover with white paper brushed with cold butter, place in a pan and pour 1 liter of boiling water over.
How is the sauce made?: Brown 50 g butter, stir in 40 g flour, add the strained and skimmed pan juices, bring to a boil, add 1 deciliter sour cream and 1 teaspoon red currant jam, and bring to a boil once more.
Where is the recipe from?: From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 301, in the chapter on poultry and game.

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