Game

Venison steak from Erken's Big Cookbook (1914): finger-thick slices soaked in butter, fried 4 minutes per side, served with maître d'hôtel butter.

Hazel grouse chaudfroid from Erken's 1914 cookbook: roasted breasts coated in gelatin-set Madeira sauce, garnished with truffle and glazed with jelly.

Venison hachis from Erken's Big Cookbook (1914): slices of cold reindeer meat warmed in a brown sauce with lingonberry jam, served around mashed potatoes.

Venison ragout I from Erken's Big Cookbook (1914): cheaper cuts of reindeer or deer marinated in red wine and braised, with macaroni and Parmesan.

Venison ragout II from Erken's Big Cookbook (1914): reindeer or deer slices browned and simmered about 2 hours in brown sauce, with sherry at the end.

Saddle of reindeer from Erken's Big Cookbook (1914): larded saddle, covered with buttered paper and roasted about 2 hours, with brown sour cream sauce.

Venison roast (reindeer) from Erken's Big Cookbook (1914): larded roast browned in butter and simmered in water and milk, with sour cream sauce and jelly.

Moose ragout from Erken's Big Cookbook (1914): cold roast moose slices gently reheated in a sauce of browned butter, bread, onion, stock and sour cream.

Roast moose from Erken's Big Cookbook (1914): larded roast, browned in butter and roasted with water, milk and sour cream, rubbed with flour and juniper.

Hare fillet from Erken's Big Cookbook (1914): finger-thick slices fried in clarified butter, on butter-fried bread with truffle and Madeira sauce.

Hare fillet à la Montpensier from Erken's Big Cookbook (1914): breaded slices in a ring of hare forcemeat with tomato and mushroom, with a reduced sauce.

Rabbit pie from Erken's Big Cookbook (1914): rabbit with ham and beef in a pie dish, covered with butter pastry and baked 2 hours, served with brown sauce.

Rabbit ragout from Erken's Big Cookbook (1914): bacon and rabbit browned and simmered with carrot and onion, on lettuce leaves with the strained sauce.

Boiled rabbit with onion sauce from Erken's Big Cookbook (1914): rabbit boiled tender in salted water, with a roux sauce of the stock and chopped onions.

Reindeer lapskaus from Erken's Big Cookbook (1914): reindeer meat and potatoes browned in butter, simmered in game stock, finished with soured cream.

Marinated venison from Erken's Big Cookbook (1914): venison larded with pork, marinated two days in vinegar and white wine, browned and braised with cream.

Marinated venison cutlets from Erken's Big Cookbook (1914): cutlets marinated in red wine and oil, fried in butter, with pepper sauce and game ball ragout.

Reindeer tongues (langues de renne) from Erken's Big Cookbook (1914): tongues boiled in stock and wine, glazed and served with Madeira sauce with olives.

A brief instruction from Erken: reindeer tongues are salted, smoked, and boiled, then served with scrambled eggs or creamed vegetables.

Salmi of reindeer fillets from Erken's Big Cookbook (1914): a cold festive dish of reindeer fillets in gelatin-set game sauce with olives and truffle.