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Venison Roast (reindeer roast)

Classic venison roast (reindeer) from Erken's Stor kokebok 1914: a 3 kg larded roast is browned in butter and simmered 2–3 hours in water and milk; a brown sauce of butter, flour and pan juices is finished with sugar and sour cream. Served with red currant jelly or rowanberry jelly.

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

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About the dish

The recipe appears in the game chapter, right after Erken's introduction noting that all game should hang for about a week in a dry, airy place, and that reindeer meat "is not used in any way as it ought to be." "Dyrekjøt" here means reindeer or deer meat.

How to make it

  1. 1

    Clean the meat

    Cut away all tough membranes and sinews from the roast. Wash the meat in water with a little vinegar added and pat it dry well.

  2. 2

    Lard and brown

    Lard the roast with strips of fatback. Brown it well on all sides in the butter in a thick-bottomed pot, and sprinkle over the salt.

  3. 3

    Simmer gently

    Add the boiling water and milk. Let the roast simmer gently, covered, for 2–3 hours until tender. Turn it a few times along the way.

  4. 4

    Make the sauce

    Brown the butter in a pan, stir in the flour and add the strained pan juices. Let the sauce simmer for 5 minutes.

  5. 5

    Season to taste

    Add the sugar and the sour cream, and salt to taste. Bring the sauce to a boil.

  6. 6

    Serve

    Slice the roast and serve with the sauce. Red currant jelly or rowanberry jelly is set out alongside if the sauce has not been enriched with it.

Changes from the original

Measures are modernized (del. → dl, spiseske/teske → tbsp/tsp). "Flesk" is specified as fatback for larding. The pan juices from roasting are specified as stock in the sauce. The method is divided into numbered steps.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 301) → 1949 (korrekturlest, s. 335)~60% av teksten endretfjernetlagt til
3 kg. dyrekjøt dyrekjøtt 100 gr. flesk 1 spiseske spiseskje salt 100 gr. smør 1 l. vand 1. vann 1 l. 1. melk vand vann og eddik. Saus: Saus 50 gr. smør 40 gr. hvetemel 1 knivsod knivsodd sukker 1—1½ del. sur fløte sky. Kjøttet vaskes i lunkent vann; befries for det ytre skinn, spekkes med fleske strimler, inngnis med saltet, belegges med hvitt papir, smurt med koldt smør, legges i panne, påhelles det kokende vann; stekes ca. 2 timer. Steken fraskjæres alle seier. sener. Steken vaskes og avtørres, spækkes avtørkes, spekkes med fleskestrimler, brunes i smørret, smøret, saltes, paaspædes påspes det kokende vand vann og melken; smaakoker småkoker under lok lokk 2—3 timer. Sausen: Smørret Smøret brunes, irøres melet, spædes spes med den silede silte sky, smaakoker småkoker 5 minutter, tilsættes tilsettes sukker og den sure fløte, salt efter smak. Vildtsaus Viltsaus serveres ogsaa også til dyrestek, likesaa ribsgelé likeså ripsgelé eller rognebærgelé, hvis ikke sausen er tilsat tilsatt hermed. Smøret brunes, irøres melet, spes med den silte, skummede sky, gis et opkok, tilsettes den sure fløte og syltetøiet, gis et opkok igjen.

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Frequently asked questions

How long should the roast cook?
After browning, the roast simmers gently, covered, for 2–3 hours. With preparation, the total time is around 3.5 hours. The recipe is intended for 10 servings.
Why is the meat larded with pork fat?
Reindeer meat is lean, and 100 g of pork fat cut into strips and drawn into the roast provides fat and juiciness. All the sinews are cut away first, and the meat is washed and dried before being browned in butter.
What is used as cooking liquid and sauce?
The roast is moistened with 1 liter boiling water and 1 liter milk. The sauce is made from 50 g browned butter, 40 g flour, strained pan juices, a pinch of sugar and 1–1½ deciliters sour cream, boiled for 5 minutes and salted to taste.
What is served with venison roast?
According to Schønberg Erken's Stor kokebok (1914, p. 301), you can also serve game sauce, as well as red currant jelly or rowanberry jelly if this has not already been stirred into the sauce.

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