Skip to content
H. Schønberg ErkenArkivet
NOENLog in

Game Stock – consommé de gibier

Game stock from 3 kg neck, breast, and shoulder of game browned in fat and cooked 3 hours with 5 liters of water, carrot, leek, celery, onion, and spices. Clarified with browned, pounded game meat and egg white, simmered 1–2 hours, and strained. Erken, Stor kokebok 1914, pages 34–35.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 34 (falt i det fri)

Be the first to rate

About the dish

The game stock is built on the cheaper parts of the animal — the neck, breast, and shoulder of roe deer, hare, and other game. Erken gives a separate clarifying method in which browned game meat and bones are pounded in a mortar with egg white, so the stock is both clarified and gets a stronger flavor.

How to make it

  1. 1

    Brown the meat

    Brown the game meat in fat and half-cook it.

  2. 2

    Bring to a boil

    Pour on the water. When it boils and is well skimmed, add the cleaned vegetables and the spices.

  3. 3

    Cook the stock

    Let the stock cook slowly for about 3 hours.

  4. 4

    Clarifying

    Clarify the stock in the usual way, or better: brown bones and meat of game in the oven, pound it in a mortar, and mix in 1 egg white per 4 liters of stock.

  5. 5

    Whisk in and simmer

    Stir the mixture into the cold game stock while whisking constantly, until the stock comes to a boil. Then let it gently simmer over quite low heat for 1–2 hours.

  6. 6

    Strain off

    Remove all the fat and strain the stock through a fine sieve.

Changes from the original

Measures modernized (grams, liters). "Fat" is kept as cooking fat; lard or butter can be used. The clarifying is described in a separate step with modern wording.

In stores now

Clean, minimally processed groceries matched to the ingredients — approximate prices.

Product data and prices via Kassalapp. Prices are updated daily and may vary.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 34) → Modernisert~80% av teksten endretfjernetlagt til
3 kg. vildt kg vilt (hals, bryst og bog av rådyr, hare eller annet vilt). 100 gr. gulerøtter g gulrøtter. 5 l. vand l vann. 1 purre stk purre. 1 selleri stk sellerirot. 1 løk stk løk. 25 gr. salt g salt. 1 bundt persille bunt persille. 2 pepperkorn stk pepperkorn. 1 ganske litet laurbærblad. Hals, bryst og bog av dyrekjøt, hare o. s. v. benyttes. stk laurbærblad (ganske lite). fett til bruning (smult eller smør). 1 stk eggehvite (til klaring, per 4 liter kraft). Brun kjøttet viltkjøttet i fett og halvstek det; paaheld vandet, og naar det.. Hell på vannet. Når det koker og er godt skummet, haves legges de rensede grønsaker grønnsakene og krydderier i. Kok ca. krydderiene i.. La kraften koke sakte i omtrent 3 timer. Kraften kan klares paa timer.. Klar kraften på vanlig maate, måte, eller man kan klare den med bedre: brun ben og kjøt kjøtt av vildt, som brunes vilt i ovnen, derefter støtes støt det i morter, tilsat morter og bland inn 1 eggehvite til per 4 liter kraft. Naar dette er godt støtt, haves det kraft.. Rør blandingen inn i den kolde vildtkraft, som stadig vispes i, kalde viltkraften mens du visper stadig, til den staar kraften står i koken; smaatrækker kok. La den så småtrekke over ganske svak varme i 1–2 time. Alt timer.. Fjern alt fett fjernes, og sil kraften siles. gjennom fin sil.

Note til Modernisert

Mål er modernisert (gram, liter). «Fett» er beholdt som stekefett; smult eller smør kan brukes. Klaringen er beskrevet i eget trinn med moderne ordlyd.

Community interpretations

Be the first to share your own version.

See interpretations →

Frequently asked questions

Which cuts of meat are used for the game stock?
Neck, breast, and shoulder of venison, hare, and similar game — 3 kg in all to 5 liters of water.
How long should the stock cook?
The meat is browned and half-cooked first, then the stock cooks about 3 hours with vegetables and spices. If it is to be clarified, it simmers a further 1–2 hours over low heat.
How do you clarify the stock?
Either in the usual way, or with bones and meat of game that are browned in the oven, pounded in a mortar, and mixed with 1 egg white per 4 liters of stock. This is stirred into the cold stock while whisking constantly until it boils. Finally, all the fat is removed and the stock is strained.
Which spices and vegetables are included?
100 g carrots, 1 leek, 1 celery root, 1 onion, 1 bunch of parsley, 2 peppercorns, a quite small bay leaf, and 25 g salt.

Related recipes

More dishes in the same category from the archive

Read also

Kommentarer

Ingen kommentarer ennå. Bli den første til å dele!