Recipe Manuscript

Gedämpfte Rehschulter

Name: Gedämpfte Rehschulter
Prep time: PTPT30M
Cook time: PTPT2H30M
Yield: 6
Cuisine: European
Ingredients: 1 roe deer shoulder (approximately 1.5–2 kg, or use venison as substitute); 100 g thinly sliced bacon or pork belly; Salt, to taste; 250 ml dry red wine; 250 ml beef or game stock; 1 small bunch mixed fresh herbs (thyme, parsley, marjoram); 10 g fresh ginger, sliced (or 1/2 tsp ground ginger as a substitute); 20 g toasted bread crust (dark, rustic bread preferred); 1 bay leaf; 400 g small potatoes, formed into balls or use pommes noisettes (frozen option as substitute); Optional: extra butter for glazing

"Steamed Venison Shoulder"

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

Gedämpfte Rehschulter

"Man schneidet die Rehschulter am zweiten Beingelenk ab, häutet sie sorgsam, spickt sie fein, salzt sie und legt sie in ein passendes Gefäß, welches man mit Speckscheiben ausgelegt hat. Man übergießt die Schulter mit halb Rotwein, halb Fleischbrühe, fügt feine Kräuter, ein Stückchen Ingwer, etwas geröstete Brotrinde und ein Lorbeerblatt hinzu und dämpft die Schulter im Ofen weich. Man legt sie auf eine heiße Schüssel, glaciert sie mit glühender Schaufel, umzieht sie mit einem Kranz kleiner Kartoffelbällchen und reicht die durch ein Sieb gestrichene Sauce nebenher."

English Translation

"Cut the venison shoulder at the second leg joint, skin it carefully, lard it finely, salt it and place it in a suitable dish that has been lined with slices of bacon. Pour over the shoulder a mixture of half red wine and half meat broth, add fine herbs, a small piece of ginger, some roasted bread crust, and a bay leaf, and steam the shoulder in the oven until tender. Place it on a hot platter, glaze it with a heated shovel, surround it with a wreath of small potato balls, and serve the sauce, strained through a sieve, on the side."

Note on the Original Text

The recipe, like most from the 19th century, offers general directions for experienced cooks rather than strict timings or measurements. The instructions imply familiarity with butchery and preservation, as well as the art of spicing and larding. Old spellings and phrasing—such as 'dämpfen' (to steam or braise)—are direct and descriptive, suited to cooks accustomed to open hearths and ovens without thermostats. The text emphasizes sequence and sensory cues ('weich'—until soft) and omits specific temperatures, leaving the adjustment of heat to the discretion of the cook.

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 comes from Henriette Davidis’s influential cookbook, beloved in both Germany and German-speaking America in the late 19th century. Davidis specialized in everyday as well as refined home cooking, bringing sophisticated culinary techniques into the reach of ordinary households. This venison recipe reflects the transition from medieval to modern game cookery: fragrant, subtly spiced, and designed to make the most of preserved and fresh ingredients alike. Game dishes like this were once reserved for festive occasions and displayed the bounty of field and forest. In an era without refrigeration, careful spicing and braising helped tenderize and flavor tougher cuts, while infusing them with the aromas of herbs, wine, and stock.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

A sharp butcher’s knife was required to separate the joint and to skin and lard the shoulder. Skinning knives and special larding needles would have been used in well-equipped kitchens. Earthenware or cast iron braising dishes, tightly covered, allowed for gentle, moist cooking in a wood-fired oven. Scalding shovels or irons, heated red-hot, provided the traditional method for glazing the roast, though a modern grill or torch is now commonly used. Potato balls were shaped with small scoops or the tip of a paring knife and fried or roasted separately, then assembled for decoration.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

30 mins

Cook Time

2 hrs 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

1 roe deer shoulder (approximately 3.3–4.4 lb, or use venison as substitute)
3.5 oz thinly sliced bacon or pork belly
Salt, to taste
1 cup dry red wine
1 cup beef or game stock
1 small bunch mixed fresh herbs (thyme, parsley, marjoram)
1/3 oz fresh ginger, sliced (or 1/2 tsp ground ginger as a substitute)
3/4 oz toasted bread crust (dark, rustic bread preferred)
1 bay leaf
14 oz small potatoes, formed into balls or use pommes noisettes (frozen option as substitute)
Optional: extra butter for glazing

Instructions

Begin by separating the roe deer shoulder at the second joint.
Remove the skin carefully and make small incisions to insert thin strips of bacon (larding).
Rub the shoulder generously with salt.
Line an ovenproof dish with slices of pork belly or bacon, then place the venison shoulder on top.
Pour over a mixture of equal parts dry red wine (about 1 cup) and beef or game stock (about 1 cup).
Add a bouquet of fresh herbs (such as thyme, parsley, and marjoram), a small knob of fresh ginger (about 1/3 oz, sliced), a piece of well-toasted bread crust (about 3/4 oz), and a bay leaf.
Cover the dish tightly and braise gently in the oven at 320°F for about 2 to 2.5 hours, or until the meat is tender.
When done, transfer the shoulder to a warmed serving platter.
For a traditional glaze, quickly brown the surface under a hot grill or use a kitchen blowtorch to add a shiny finish.
Arrange a crown of small potato balls (pommes noisettes) around the meat, and serve the strained braising sauce on the side.

Estimated Calories

500 per serving

Cooking Estimates

It takes about 30 minutes to prepare the ingredients, and the braising and finishing steps take a little over 2 hours. Each serving has about 500 calories. The recipe serves 6 people.

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.