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Marinated venison cutlets

Erken's marinated venison cutlets from 1914: reindeer/deer cutlets marinated 4 hours in red wine, oil, lemon, onion, carrot and spices, patted dry and fried in butter. Served in a ring with pepper sauce enriched with the strained marinade and a ragout of game balls with truffle and mushroom in the center.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 305 (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). "Dyrekjøt" here means reindeer or deer meat, and the recipe belongs to the series of festive game dishes finished with a garnish ragout in the center of the platter.

How to make it

  1. 1

    Marinate the meat

    Cut the meat into cutlets. Mix the oil, red wine, lemon slices, onion, parsley, chopped carrot, clove and peppercorns, and place the cutlets in the marinade for 4 hours.

  2. 2

    Pat dry and fry

    Take the cutlets out of the marinade, pat them well dry, season with salt and pepper and fry them in butter over high heat until cooked through but juicy.

  3. 3

    Make the sauce

    Strain the marinade and add it to the pepper sauce. Bring to a boil and season to taste.

  4. 4

    Plating

    Arrange the cutlets in a ring on a warm, oblong platter and pour the sauce over them. Fill the center with a ragout of game balls mixed with chopped truffles and mushrooms. Serve at once.

Changes from the original

Measurements have been converted to modern units (deciliters, tablespoons, grams). "Renskaaret kjøt" has been clarified as boneless venison/reindeer meat for cutlets. The method has been divided into numbered steps, and the pepper sauce and game-ball ragout are described as accompaniments you make or buy ready-made.

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Tidsmaskin – hva endret seg?

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 305) → 1949 (korrekturlest, s. 338)~38% av teksten endretfjernetlagt til
1 kg. renskaaret kjøt smør renskåret kjøtt smør. Marinade: 2 spiseskeer spiseskjeer salatolje 3 del. rødvin 2 skiver citron sitron 1 løk 1 persillebundt persillebunt 1 hakket gulerot 1 nellik 2 pepperkorn. Koteletterne Kotelettene utskjæres og lægges legges i den blandede marinade i 4 timer. Tages Tas op, avtørres avtørkes og stekes i smør over sterk varme. Koteletterne lægges Kotelettene legges op i rundkreds paa rundkrets på varmt, avlangt fat og overheldes overhelles med peppersaus, tilsat tilsatt marinaden; i midten lægges legges en ragout, laget av vildtboller, viltboller, blandet med hakkede trøfler og champignons.

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Frequently asked questions

How long should the cutlets lie in the marinade?
4 hours. Then they are taken out, patted dry and fried in butter over high heat. With the marinating, the total time comes to around 5 hours.
What does the marinade consist of?
2 tablespoons salad oil, 3 deciliters red wine, 2 lemon slices, 1 onion, a bunch of parsley, 1 chopped carrot, 1 clove and 2 peppercorns.
How is the dish served?
The cutlets are laid in a ring on a warm, oblong platter and doused with pepper sauce enriched with the marinade. In the center goes a ragout of game balls mixed with chopped truffles and mushrooms.
How much meat do I need?
1 kg of trimmed meat for 4 servings. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 305.

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