Recipe Manuscript

Reh- Und Hirschziemer Im Ofen Zu Braten

Name: Reh- Und Hirschziemer Im Ofen Zu Braten
Prep time: PTPT30M
Cook time: PTPT1H30M
Yield: 6
Cuisine: European
Ingredients: 1–1.5 kg roe deer or red deer sirloin (or beef sirloin as substitute); 150 g fatback or streaky bacon (for larding), plus extra for pan lining; 50 g butter (or 150 ml sour cream, as option for topping); 1–2 teaspoons salt, or to taste; 1 tablespoon juniper berries, crushed (optional)

"Roasting Roe Deer And Red Deer Shanks In The Oven"

1897

From the treasured pages of Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche

Written by Henriette Davidis

Age of Gastronomy (1800 - 1900)European Intermediate Dinner Lunch

Original Recipe • 1897

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Reh- Und Hirschziemer Im Ofen Zu Braten

"Beides wird nur schwach geklopft, abgehäutet und der Länge nach reihenweise reich gespickt und zwar so, daß man die Spicknadel nur zwischen zwei Speck- faden (Spicken) der vorhergehenden Reihe einseßt. Dadurch wird das Spicken dichter, was sehr zum Saftigbleiben des zarten mageren Wild= fleisches beiträgt. Als Unterlage in der Pfanne werden Speckscheiben ausgebraten, der Braten wird hineingelegt, unter öfterem Begießen mit dem Fett so lange gebraten, bis das Gespickte gelb wird, und von nun an mit aufgelegten Butterſcheiben oder übergefüllter saurer Sahne und dem nötigen Salz gar gebraten; nach Belieben können zuletzt einige fein= gestoßene Wacholderbeeren übergestreut werden. Bratezeit: Rehwild 1 Stunde, Hirsche je nach dem Alter 1 1/2—2 Stunden."

English Translation

"Both are only lightly pounded, skinned, and larded lengthwise in rows, so that the larding needle is only inserted between two strips of bacon (larding) from the previous row. This results in denser larding, which contributes greatly to keeping the tender, lean game meat juicy. As a base in the pan, slices of bacon are rendered out, the roast is placed on them, and, with frequent basting with the fat, is roasted until the larded parts become yellow; from then on, it is roasted until done with slices of butter placed on top or with plenty of sour cream and the necessary salt. If desired, a few finely crushed juniper berries can be sprinkled over at the end. Roasting time: roe deer 1 hour, red deer depending on age 1 1/2—2 hours."

Note on the Original Text

The recipe is written in the concise, instructional style typical of late 19th-century German cookery writing, presuming a certain level of basic kitchen literacy and equipment. Measurements are imprecise by modern standards (no temperatures or precise quantities) but give clear cues for appearance and doneness, relying heavily on observation and experience. Spelling includes archaic forms and long s (ſ), true to the era. Techniques like larding ('spicken') and basting are referenced as assumed knowledge, and oven times are suggested with broad approximations for different ages of the game.

Modern Kitchen Interpretation

Recipe's Origin

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche - Click to view recipe in book

Title

Henriette Davidis praktisches kochbuch für die gewöhnliche und feinere küche (1897)

You can also click the book image above to peruse the original tome

Writer

Henriette Davidis

Era

1897

Publisher

C.N. Caspar

Background

A beloved staple in German kitchens, this practical cookbook by Henriette Davidis serves up a rich array of recipes ranging from everyday fare to refined culinary delights. Immerse yourself in traditional techniques and timeless flavors, all artfully presented for both the ordinary and ambitious cook.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe originates from 'Henriette Davidis praktisches Kochbuch,' a seminal German cookbook published in 1897 and aimed at both ordinary and refined kitchens. Davidis was a household name in 19th-century German culinary circles, known for her approachable yet authoritative instruction and her blend of bourgeois practicality with occasional nods to grand cuisine. Venison was a prized ingredient and larding an essential preservation and flavor-boosting technique, especially vital before the advent of modern refrigeration and widespread culinary fats. This dish epitomizes the balance between thrift and elegance prized in upper-middle-class German households of the era.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

The primary tools in 19th-century kitchens for this recipe included a heavy roasting pan or a deep baking dish, a larding needle for threading strips of bacon through the meat, and a wood-fired or coal-burning oven to maintain a steady roasting temperature. Basting was done with large metal spoons; fat was rendered directly in the roasting vessel. A mortar and pestle would be used for crushing juniper berries. Butter would be cut into slices with a small kitchen knife; all operations were conducted by hand.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

1 hr 30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2–3 lb roe deer or red deer sirloin (or beef sirloin as substitute)
5.5 oz fatback or streaky bacon (for larding), plus extra for pan lining
1.75 oz butter (or 2/3 cup sour cream, as option for topping)
1–2 teaspoons salt, or to taste
1 tablespoon juniper berries, crushed (optional)

Instructions

To prepare roasted roe deer or red deer sirloin in the oven, begin by lightly tenderizing (not pounding) the meat.
Remove any membranes, then lard the meat carefully: Using a larding needle, insert thin strips of fatback or bacon across the grain, arranging them in neat rows along the length of the meat—each new row's lard is threaded between those of the previous one for a tighter result.
Layer bacon slices in a roasting pan and render them gently until the fat is released.
Place the larded venison on top of these slices.
Roast in a preheated oven at 355°F, basting regularly with the rendered fat.
When the larding becomes golden, cover the roast with slices of butter or spoon over a generous amount of sour cream, sprinkling with salt.
Continue roasting until cooked through (about 1 hour for roe deer, 1.5–2 hours for red deer, depending on age).
For additional aroma, sprinkle some crushed juniper berries over just before serving.

Estimated Calories

380 per serving

Cooking Estimates

Preparation takes about 30 minutes, including tenderizing, removing membranes, and larding the meat. Roasting time depends on the type of meat and its size—roe deer cooks in about 1 hour, while red deer may take up to 2 hours. Each serving provides a hearty portion. Calorie estimate is based on venison and bacon, divided by 6 servings.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.