Storvilt

Frikandeau of reindeer meat: elongated slices are pounded, larded with pork fat, dredged in flour and browned in butter, braised tender in water and stock, and finished with cream for a rich sauce.

Erken's recipe for pan-fried slices of reindeer meat arranged on a layer of grated horseradish, garnished with finely shredded lettuce, cress and horseradish tinted pink with beet vinegar.

Reindeer cutlets from the tenderloin or saddle are dipped in melted butter and rusk crumbs, fried quickly in clarified butter, and served with sautéed mushrooms and a rosette of onion, chestnut or celeriac purée.

Reindeer cutlets à la diable: seasoned cutlets are fried in smoking-hot oil, arranged on a freshly fried slice of white bread with a slice of truffle, and served with brown mushroom sauce and orange salad.

Erken's festive recipe for saddle of venison à la Conti: a 3 kg saddle is larded with pork fat, marinated two days in oil and vinegar with carrots, onion and herbs, roasted 1 1/2 hours on the marinade vegetables, and served with a juniper-berry cream sauce plus fried potatoes, glazed chestnuts and tomatoes.

Saddle of venison à la norvégienne from Erken 1914: a 3 kg saddle is cleaned of membranes, larded with pork fat, browned in butter and roasted about 1 hour while basted with a brown sauce of 125 g butter, 80 g flour, 1 l stock and 1 l milk with gravy browning. The sauce is strained and finished with cream and rowanberry jelly; served with cinnamon-poached pears and butter-fried bananas.

Roast hare with soured cream II from Erken's Stor kokebok (1914, p. 310): a young hare is larded with pork strips, roasted in butter, thinned with boiling water, and basted every five minutes with thick soured cream for 1-1.5 hours. The sauce is thickened with potato starch, the hare is basted with lemon juice, and it is served with salad and fried potatoes.

Boiled breast of moose from Erken 1914: the breast is cracked and boiled tender in salted water with celeriac, carrot, and parsley, the loose bones removed, the meat sprinkled with rusk crumbs and parsley and served with horseradish sauce. The stock is used for soup.

Moose steak from Erken's Stor kokebok 1914: the meat is pounded, marinated 2 hours in beer and vinegar, cut into finger-thick slices, laid 1 hour in oil and vinegar, salted and fried in butter. Can also be fried as steak with onions.

Saddle of wild boar from Erken 1914: the saddle is laid in a game marinade with added juniper berries, then roasted like a saddle of venison and basted with the marinade.