As promised i would post when i had some more info on our traditional ways to prepare venison.
I have found a few different, though the US probobly has many similar recipies as many Norwegians emigrated to midland US in the latter half of the 19th and start of the 20th Century.
Anyway here are a few
Gravet Kjøtt ("Aged Meat")
Take about 1 kilo of venison, handrub it in 100 grams of sugar, 100 grams of salt, 1 teaspoon white pepper (fine grind?) and 1 teaspoon of caraway-spice, also grinded to powder.
Put it in a flat bowl and sprinkle 2 tablespoons of Akevitt/Aqua Vitae (Scandinavian caraway/potatoe spirit)
Leave it in a cold place for two days, and turn the filets twice a day..
Tørket kjøtt (Dried Meat/Jerky)
As Norway has for the last centuries, up until WW2 been a poor country, this shows in our traditional cooking :p
But as far as I can tell, our dried meat coarses are roughly the same as yours, except for some main ingredients. Traditionally, I believe, we used honey as a conservative, as well as salt, and of course, smoking the meat in elder/juniper and birch. Though our dried meats have mostly been sheep or ox. Though we have a dish called 'Smalahove', which translates to 'sheeps head', which is boiled/steamed and ate with a motherload of sidedishes. The eyes are said to be the best part, according to my ol' lady.
In more recent times, I know, dried sausages containing honey, elder and reindeer/caribou meat are more common and very tasty. But I have no recipies on those.
Grand Dinners
For the 'well off' people in old times, abundance in food made things easier and more interesting, so for dinners nowadays we have some traditional ways we use for a wide variety of products
Such as:
Brown Sauce, sauce made by melting butter til it became light brown, adding flour until the butter no longer is liquid. Then you add the juice from your roasted meats and stir like a lunatic. you must stir all the time or it will burn your pots. Depending on the amount of butter/flower bring it to a boil, and it will thicken. If it gets to thick ad more juices or water in small doses. When you are content with the thickness, stop adding liquide and boil on low heat until the taste of flour is gone.
Then you add pepper, salt, onions and if desirable, some sour-cream.
I also know of people who use dark mustard or a hint of coffe when making this sauce, and though it tastes well, it is not traditional.
Venison or steak was served with potatoes (always, mashed in broth/bullion or milk or more usually just boiled). Nowadays we also use carrots, brussel sprouts, sour-kraut and/or pea-stu! (It really is yummy ^^)
To really top it off we also use lingonberry, raw(with sugar) or cooked!
When meat was not dried or roasted, it was cooked, usually in a broth/bullion with carrots potatoes and onions, with pepper and salt.
But this is a waste of good venison nowadays! :p
If anyone has questions or comments on this, feel free to reply or message me.
Hope this was not all gibberish, and have a nice day, Svein
PS! I know the Sami have centuries of tradition in reindeer meat, but i have not found their recipies, sorry, but i will post if i find some, and remember this post.
Edited : some obvious typing errors
Topic: Greetings from Norway! (Read 967 times)
