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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)

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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.

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

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 45) → Modernised~78% of the text changedremovedadded
Kraft av vilt. (Consommé de gibier.) 3 kg. kg vilt (hals, bryst og bog av rådyr, hare eller annet vilt). 100 gr. gulerøtter g gulrøtter. 5 l. vann l vann. 1 purre stk purre. 1 selleri stk sellerirot. 1 løk stk løk. 25 gr. salt g salt. 1 bunt persille persille. 2 pepperkorn stk pepperkorn. 1 ganske lite laurbærblad. Hals, bryst og bog av dyrekjøtt, 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; påhell vannet, og når det.. Hell på vannet. Når det koker og er godt skummet, has legges de rensede grønnsaker grønnsakene og krydderier i. Kok ca. krydderiene i.. La kraften koke sakte i omtrent 3 timer. Kraften kan klares timer.. Klar kraften på vanlig måte, eller man kan klare den med bedre: brun ben og kjøtt av vilt som brunes i ovnen, derefter støtes støt det i morter, tilsatt morter og bland inn 1 eggehvite til per 4 liter kraft. Når dette er godt støtt, has det kraft.. Rør blandingen inn i den kolde viltskraft, som stadig vispes i, kalde viltkraften mens du visper stadig, til den kraften står i koken; småtrekker kok. La den så småtrekke over ganske svak varme i 1–2 timer.. Fjern alt fett og sil kraften gjennom fin sil.

Note on Modernised

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

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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.

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