Big game

Venison frikandeau from Erken's Big Cookbook (1914): reindeer slices larded with pork fat, browned in butter and braised tender, finished with cream.

Venison with horseradish from Erken's Big Cookbook (1914): pan-fried slices of reindeer on grated horseradish, garnished with lettuce and cress.

Venison cutlets (cotelettes de renne) from Erken's Big Cookbook (1914): reindeer cutlets fried in clarified butter, served with mushrooms and purée.

Venison cutlets à la diable from Erken's Big Cookbook (1914): reindeer cutlets fried in hot oil, served on fried bread with truffle and mushroom sauce.

Saddle of venison à la Conti from Erken's Big Cookbook (1914): saddle marinated two days in oil and vinegar, roasted 1½ hours, with juniper cream sauce.

Saddle of venison à la norvégienne from Erken's Big Cookbook (1914): saddle roasted and basted with brown sauce, finished with cream and rowanberry jelly.

Roast hare with soured cream II from Erken's Big Cookbook (1914, p. 310): young hare larded with pork, roasted and basted with thick soured cream.

Boiled breast of moose from Erken's Big Cookbook (1914): breast boiled in salted water with celeriac, carrot and parsley, served with horseradish sauce.

Marinated moose steak from Erken's Big Cookbook (1914): meat pounded, marinated in beer and vinegar, then oil and vinegar, and fried in butter.

Saddle of wild boar from Erken's Big Cookbook (1914): laid in a game marinade with juniper berries, then roasted like saddle of venison and basted.