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Glossary entry

German term or phrase:

Hirschkalbsrücken

English translation:

saddle of venison

Added to glossary by Ingo Dierkschnieder
Dec 1, 2010 13:00
13 yrs ago
1 viewer *
German term

Hirschkalbsrücken

German to English Marketing Cooking / Culinary
I am translating a menu and it talks about "Hirschkalbsruecken auf Pfefferrahm." Would we call this "saddle of venison" in English. I don't think that we differentiate between the baby and adult deer in English or do we?
Proposed translations (English)
4 +9 saddle of venison
3 saddle of red deer loin
References
Saddle of young vension
Change log

Dec 6, 2010 08:24: Steffen Walter changed "Field" from "Other" to "Marketing"

Dec 6, 2010 09:17: Ingo Dierkschnieder changed "Edited KOG entry" from "<a href="/profile/958598">MScholey's</a> old entry - "Hirschkalbsruecken"" to ""saddle of venison""

Dec 6, 2010 09:17: Ingo Dierkschnieder changed "Term asked" from "Hirschkalbsruecken" to "Hirschkalbsrücken"

Proposed translations

+9
4 mins
German term (edited): Hirschkalbsruecken
Selected

saddle of venison

I agree, we do not distinguish between adult and young deer. Most of the meat is of course from adult animals.
Peer comment(s):
agree Lancashireman : Some hits for "saddle of young venison", but not convincingly native sites.
2 mins
agree Sarah Bessioud
25 mins
agree Jo Bennett
47 mins
agree Cetacea : Don't you distinguish between species, either? It makes a big difference in taste and tenderness (and price...) whether you're dealing with elk or roe deer.// Strange. That's almost as if the Swiss were exporting all their chocolate... ;-)
52 mins
I agree that it makes a difference, but species information tends to be lacking on UK menus. Venison was actually rather rare on the menu here until recently - we exported it all.
agree Languageman : I think you could have "young saddle of venison", scans better. From a culinary point of view the fact is is young meat is fairly significant.
53 mins
agree Claire Cox : Saddle of young vension seems to be acceptable too
1 hr
agree Helen Shiner
1 hr
agree Guido Schenkel
2 hrs
agree Rolf Keiser : I would also include the term "young", since this meat is more tender.
3 hrs
Something went wrong...
3 KudoZ points awarded for this answer. Comment: "Thank you very much for your help on this"
2 days 9 hrs
German term (edited): Hirschkalbsruecken

saddle of red deer loin

is the name under which a meat of 18-30 month old deer is being sold.
Lion is not the animal but refers to the part of the meat- as in tenderloin.
Reference:

http://www.coffee-drinking.com/ItemId/B0002916NY

Something went wrong...

Reference comments

1 hr
Reference:

Saddle of young vension

Peer comments on this reference comment:
agree James Heppe-Smith : I agree Claire, it is not just venison, but young venison.
35 mins
agree Lynda Hepburn : I agree this is a more precise term than my own suggestion
42 mins
neutral Helen Shiner : No need for young - it generally is: http://www.amazon.com/DArtagnan-Venison-Saddle/dp/B0008JGWJQ... I read it; I provided it for you to read.
45 mins
If you read th article, Helen, it seems that farmed vension usually is young, but wild venison can vary, so i suppose that's why a chef might want to stress the "young" aspect // I meant my reference actually.
agree Lonnie Legg
2 hrs
Something went wrong...
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