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
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
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
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
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
Season to taste
Add the sugar and the sour cream, and salt to taste. Bring the sauce to a boil.
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.
📖1914
Original 1914 recipe
Verbatim from the first edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 301
3 kg. dyrekjøt
100 gr. flesk
1 spiseske salt
100 gr. smør
1 l. vand
1 l. melk
vand og eddik.
Saus:
50 gr. smør
40 gr. hvetemel
1 knivsod sukker
1—1½ del. sur fløte
sky.
Steken fraskjæres alle seier. Steken vaskes og avtørres, spækkes med fleskestrimler, brunes i smørret, saltes, paaspædes det kokende vand og melken; smaakoker under lok 2—3 timer.
Sausen: Smørret brunes, irøres melet, spædes med den silede sky, smaakoker 5 minutter, tilsættes sukker og den sure fløte, salt efter smak. Vildtsaus serveres ogsaa til dyrestek, likesaa ribsgelé eller rognebærgelé, hvis ikke sausen er tilsat hermed.
📖1949
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Foto: Faksimile: Nasjonalbiblioteket
ProofreadPage 335
3 kg. dyrekjøtt
100 gr. flesk
1 spiseskje salt
100 gr. smør
1 1. vann
1 1. melk
vann og eddik.
Saus
50 gr. smør
40 gr. hvetemel
1 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 sener. Steken vaskes og avtørkes, spekkes med fleskestrimler, brunes i smøret, saltes, påspes det kokende vann og melken; småkoker under lokk 2—3 timer.
Sausen: Smøret brunes, irøres melet, spes med den silte sky, småkoker 5 minutter, tilsettes sukker og den sure fløte, salt efter smak.
Viltsaus serveres også til dyrestek, likeså ripsgelé eller rognebærgelé, hvis ikke sausen er 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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1949 (proofread, p. 335) → 1914 (proofread, p. 301)~60% of the text changedremovedadded
3 kg. dyrekjøtt dyrekjøt 100 gr. flesk 1 spiseskje spiseske salt 100 gr. smør 1 1. vann l. vand 1 1. l. melk vann vand og eddik. Saus Saus: 50 gr. smør 40 gr. hvetemel 1 knivsodd knivsod 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 sener. seier. Steken vaskes og avtørkes, spekkes avtørres, spækkes med fleskestrimler, brunes i smøret, smørret, saltes, påspes paaspædes det kokende vann vand og melken; småkoker smaakoker under lokk lok 2—3 timer. Sausen: Smøret Smørret brunes, irøres melet, spes spædes med den silte silede sky, småkoker smaakoker 5 minutter, tilsettes tilsættes sukker og den sure fløte, salt efter smak. Viltsaus Vildtsaus serveres også ogsaa til dyrestek, likeså ripsgelé likesaa ribsgelé eller rognebærgelé, hvis ikke sausen er tilsatt tilsat hermed. Smøret brunes, irøres melet, spes med den silte, skummede sky, gis et opkok, tilsettes den sure fløte og syltetøiet, gis et opkok igjen.
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.
