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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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Time machine – what changed?

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

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 390)~93% of the text changedremovedadded
30 g 1 skje smør (til bruning av mirepoix). 1 skje mel 4 1/2 del. kraft 2 ss olje. 250 g mirepoix (rotgrunnsaker, uten smør spiseskjeer hakket dill eddik og madeira). 30 g smør (til brunt mel). 30 g hvetemel. 3,5 dl viltsky (kraft/sky av vilt). sukker 1 ss ripsgelé. 2 ss fløte (rå, ukokt). Skjær mirepoix (uten eggeplomme 1 teskje koldt smør og madeira) i små terninger 1 spiseskje kjøttkraft Lag en almindelig saus av smør, mel og brun dem lett kraft, kok i 30 g smør 5 min. Hakket dill, eddik og oljen.. Tilsett viltskyen sukker tilsettes efter smak. Sausen jevnes med eggeplommen, utlørt med kraften og la sist hases det småkoke i 1 time. Sil av.. Brun 30 g kolde smør og melet godt, spe med i. NB! Er dillen saltet vannes den silte viltskyen og la sausen småkoke.. Løs opp ripsgeléen og bland litt ut, er den med fløten. Ta sausen av varmen og rør inn blandingen umiddelbart før anretningen. tørret legges den litt i bløtt. Sausen serveres til kokt kalv eller lammekjøtt.

Note on Modernised

Mål er omregnet til moderne enheter (dl, ss), «vildtsky» er beskrevet som viltkraft/sky, og fremgangsmåten er delt i nummererte trinn. Mengder og ingredienser er ellers uendret.

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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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