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Marinated venison

Erken 1914: 3 kg venison (shoulder/leg) larded with pork, marinated 2 days in vinegar, white wine, water, oil, clove, onion, parsley and bay, browned in butter, braised 1 hour with strained marinade and anchovy, then 1 hour more with cream. Served with roasted potatoes and vegetables and a strained sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 303 (falt i det fri)

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About the dish

From the chapter "Fjærfæ og vildt" (Poultry and game) in Henriette Schønberg Erken's "Stor kokebok" (1914). Marinating in vinegar, wine and spices was the usual way to tenderize and flavor the meat of older animals, and the recipe shows how shoulder or leg of deer game was treated as a slow-braised pot roast.

How to make it

  1. 1

    Prepare the meat

    Trim the meat of membranes and sinews and pound it with a moistened wooden mallet. Lard it with pork strips, rub it with salt and pepper and place it in a slightly deep dish that fits the piece of meat.

  2. 2

    Marinate for two days

    Mix the vinegar, white wine, water, oil, clove, onion slices, parsley and bay leaf and pour the mixture over the meat. Let the meat lie in the marinade for 2 days, turning it three times a day.

  3. 3

    Brown the meat

    Take the meat out, pat it well dry and brown it in the butter in a cast-iron pot.

  4. 4

    Braise with marinade

    Strain the marinade and baste the meat with it. Add the cleaned anchovies and let the meat braise, covered, for 1 hour.

  5. 5

    Thin with cream

    Thin with the boiling cream and let the meat continue cooking until tender, about 1 hour.

  6. 6

    Plating

    Slice the meat and place it on a platter with roasted potatoes and various vegetables. Strain the sauce, bring it to a boil and serve it separately.

Changes from the original

Measurements have been converted to modern units (1 del. = 1 dl). "Flesk" has been interpreted as fresh, unsalted belly pork for larding, "salatolje" as a neutral cooking oil, and anchovy as salt-cured anchovy/anchovy fillet. The cream amount has been reduced from the original's 1 liter to 5 dl, which is ample for the pan sauce. The steps have been written out in modern Norwegian.

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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
1914 (proofread, p. 303) → Modernised~78% of the text changedremovedadded
3 kg. dyrekjøt, bog kg dyrekjøtt (bog eller laar lår av hjort/rein/rådyr) (renskåret). 150 gr. g flesk salt pepper (fersk sideflesk) (skjæres i strimler til spekking). 2 ts salt. 0,5 ts pepper. 100 gr. g smør (til bruning). 2 ansjos stk ansjosfileter (renset). 5 dl fløte (originalen oppgir 1 l. fløte. Marinade: liter). 2 del. dl eddik (til marinaden). 3 del. hvit vin dl hvitvin (til marinaden). 2 del. vand dl vann (til marinaden). 2 spiseskeer salatolje ss matolje (salatolje). 1 nellik stk nellik. 1 stk løk (i skiver). 1 persillekvast stk persillekvast. 1 stk laurbærblad. Det renskaarne kjøt bankes Rens kjøttet for hinner og sener og bank det med en fugtet træklubbe, spækkes, krydres fuktet trekjevle. Spekk det med fleskestrimler, gni det inn med salt og lægges pepper og legg det i et litt dypt fat, passende stort for kjøtstykket. Eddik, vin, vand, fat som passer til kjøttstykket.. Bland eddik, hvitvin, vann, olje, nellik, løkskiver, persille og laurbærblad blandes, heldes og hell blandingen over kjøttet, som blir liggende kjøttet. La kjøttet ligge i marinaden i 2 dage; kjøttet vendes 3 døgn, og vend det tre ganger daglig. Det optages, avtørres daglig.. Ta kjøttet opp, tørk det godt av og brunes brun det i smørret smøret i en jerngryte, dryppes jerngryte.. Sil marinaden og drypp kjøttet med den silede marinade, tilsættes den. Tilsett de rensede ansjos ansjosene og smaasteker la kjøttet småsteke under lokk i 1 time. Den time.. Spe med den kokende fløte spædes i, fløten og la kjøttet steker videre, steke videre til det er mørt, ca. 1 time. Skjæres op time.. Skjær kjøttet opp og anrettes legg det på fat med stekte poteter og forskjellige grønsaker. Sausen siles, gives grønnsaker. Sil sausen, gi den et opkok oppkok og serveres særskilt. server den for seg.

Note on Modernised

Mål er omregnet til moderne enheter (1 del. = 1 dl). «Flesk» er tolket som fersk, usaltet sideflesk til spekking, «salatolje» som nøytral matolje, og ansjos som saltansjos/ansjosfilet. Fløtemengden er redusert fra originalens 1 liter til 5 dl, som er rikelig til stekesausen. Trinnene er skrevet ut i moderne norsk.

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Frequently asked questions

Which cut of venison is suitable for this dish?
The recipe uses 3 kg of venison from the shoulder or leg. The meat is trimmed, pounded with a moistened wooden club and larded with pork (150 g).
How long should the meat lie in the marinade?
The meat lies in the marinade for 2 days, and should be turned 3 times a day. The marinade consists of vinegar, white wine, water, salad oil, clove, onion slices, parsley and bay leaf. In total the dish therefore takes around 50 hours.
How is the meat cooked afterward?
The meat is taken out, patted dry and browned in 100 g butter in a cast-iron pot. It is basted with the strained marinade, 2 cleaned anchovies are added and it is braised for 1 hour. Then it is thinned with 1 liter of boiling cream, and the meat continues cooking.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" from 1914, page 303. It is calculated for 8 servings.

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