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Roast Moose

Erken's roast moose: the roast is larded with fatback, rubbed with salt and pepper, browned in butter, and roasted tender with additions of boiling water, milk, and sour cream. After an hour of roasting, the roast is rubbed with wheat flour mixed with crushed juniper berries and roasted further; about 2½ hours total for 3–4 kg. Meat from an old animal is first placed in vinegar water with whole juniper berries for up to 8 days.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 307 (falt i det fri)

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About the dish

Roast moose was the festive big-game dish in Norwegian homes, and Erken stresses that young moose meat does not need the widespread vinegar treatment. Milk, sour cream, and juniper berries are typical Norwegian touches to give game meat mildness and aroma.

How to make it

  1. 1

    Preparation

    Meat from a young moose is tender and juicy and should not sit overnight in vinegar water. Lard the roast with strips of fatback.

  2. 2

    Browning

    Rub the roast well with salt and pepper and brown it in butter or good cooking fat.

  3. 3

    Roasting

    Gradually add boiling water and boiling milk, half of each, along with the sour cream. Roast further until the roast is properly browned and juicy, about 1 hour.

  4. 4

    Flour coating

    Take up the roast and rub it over with wheat flour mixed with finely crushed juniper berries. Return it to the pan or pot.

  5. 5

    Finish roasting

    Roast further and baste often with the sauce. Allow about 2½ hours of roasting time in all for a roast of 3–4 kg.

  6. 6

    Old animal

    If the meat is from an old animal, it should first sit up to 8 days in vinegar and water with 3 tablespoons of whole juniper berries, then be treated as described.

Changes from the original

Quantities are gathered into a modern ingredient list with liters and grams. "Good homemade cooking fat" is given as butter or neutral fat, and pork strips are modernized to strips of fatback. 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.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 307) → 1949 (korrekturlest, s. 341)~48% av teksten endretfjernetlagt til
3 à 4 kg. elgstek fleskestrimler til spækning salt pepper smør eller godt «hjemmegjort» matfett kokende vand kokende melk ¼ l. sur fløte hvetemel finstøtte enebær. Kjøt Kjøtt av unge elgsdyr er mørt og saftig saftig, og bør ikke ligge natten over i eddikvand, eddik vann, som mange bruker. Spæk Spekk kjøttet til stek med fleskestrimler og gnid gni steken ind inn med salt og pepper, brun den brunden i smør eller godt «hjemmegjort» matfett; efterat steken er brunet, paaspædes påspes litt efter litt kokende vand, vann, kokende melk — halvt av hvert — og ¼ 3⁄4 l. sur fløte. Naar Når steken er blit rigtig blitt riktig brun og saftig, eller efter ca. 1 times forløp, tar man den op og gnir den over med hvetemel, blandet med finstøtte enebær, lægger legger den tilbake i panden pannen eller gryten og steker videre, idet man ofte drypper over med sausen. Til 3 à å 4 kg.s stek ca. 2½ times stekning. Er det et gammelt dyr, man har faat tak i, bør kjøttet ligge indtil 8 dage i eddik og vand med 3 spiseskeer hele enebær, hvorefter steken behandles som ovenfor forklaret. steking.

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Frequently asked questions

Should the roast moose sit in vinegar water overnight?
No. Meat from young moose is tender and juicy, and the recipe recommends that it not be placed in vinegar water overnight, as many people did.
How do you make the gravy for the roast?
After the roast is browned in butter or good homemade cooking fat, it is gradually moistened with boiling water and boiling milk – half of each – along with ¼ liter sour cream.
When and how are juniper berries used?
After about 1 hour of browning, when the roast is properly browned and juicy, it is taken up and rubbed with wheat flour mixed with finely crushed juniper berries before it is returned to the pan or pot.
How large a roast and how long should you allow?
The recipe uses 3–4 kg of roast moose for about 10 servings, with a total time of around 3.5 hours. It is taken from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 307.

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