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Game Sauce (sauce venaison)

Erken's game sauce (sauce venaison) from 1914: mirepoix browned in butter and oil, steeped with game stock, strained and bound with a brown butter-flour roux, rounded off with redcurrant jelly and raw cream just before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 337 (falt i det fri)

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About the dish

A classic French-inspired game sauce from the sauce chapter of Henriette Schønberg Erken's Stor kokebok (1914). The sauce is built on mirepoix (finely cut root vegetables) and game stock, and is rounded off with redcurrant jelly and cream just before serving.

How to make it

  1. 1

    Brown the mirepoix

    Cut the mirepoix (without butter and madeira) into small cubes and brown them lightly in 30 g butter and the oil.

  2. 2

    Steep with game stock

    Add the game stock and let it simmer for 1 hour. Strain.

  3. 3

    Brown roux

    Brown 30 g butter and the flour well, thin with the strained game stock and let the sauce simmer.

  4. 4

    Round off

    Dissolve the redcurrant jelly and mix it with the cream. Take the sauce off the heat and stir in the mixture immediately before serving.

Changes from the original

Measurements are converted to modern units (dl, tbsp), "vildtsky" is described as game stock/juices, and the method is divided into numbered steps. Quantities and ingredients are otherwise unchanged.

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Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 337) → 1949 (korrekturlest, s. 390)~94% av teksten endretfjernetlagt til
30 gr. smør 2 spiseskefulde olje 250 gr. mirepoix 30 gr. 1 skje smør 30 gr. hvetemel 3½ del. vildtsky 1 spiseskefuld ribsgelé skje mel 4 1/2 del. kraft 2 spiseskefulde raa fløte. Mirepoix II uten smør og madeira skjæres i terninger og brunes let i 30 gr. smør spiseskjeer hakket dill eddik og oljen, tilsættes derefter vildtskyen, smaakoker sukker 1 time. Siles. 30 gr. eggeplomme 1 teskje koldt smør 1 spiseskje kjøttkraft Lag en almindelig saus av smør, mel og melet langbrunes, spædes med vildtskyen, smaakoker. Ribsgeléen opløses kraft, kok i 5 min. Hakket dill, eddik og blandes sukker tilsettes efter smak. Sausen jevnes med fløten; denne blanding maa først tilsættes, efterat sausen er tat av ilden eggeplommen, utlørt med kraften og umiddelbart før anretningen. sist hases det kolde smør i. NB! Er dillen saltet vannes den litt ut, er den tørret legges den litt i bløtt. Sausen serveres til kokt kalv eller lammekjøtt.

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Frequently asked questions

What is the mirepoix in this recipe?
Mirepoix II (without butter and madeira), 250 grams, cut into cubes. It is lightly browned in 30 grams of butter and two tablespoons of oil before the game stock is added.
How long should the sauce cook?
The mirepoix and game stock simmer together for 1 hour, then it is strained. Then a well-browned roux is made from 30 grams of butter and 30 grams of wheat flour, thinned with the game stock and simmered further. Total time is about 90 minutes.
When should the redcurrant jelly and cream be added?
The redcurrant jelly is dissolved and mixed with the 2 tablespoons of raw cream. This mixture is added only after the sauce has been taken off the heat, and immediately before serving.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok from 1914, page 337. The French term is sauce venaison, that is, a sauce for game.

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