Vilt

Erken 1914: 1 kg of trimmed venison is cut into finger-thick slices, pounded, seasoned, and laid in 100 g melted butter for at least 1 hour. Fried about 4 minutes per side, the pan deglazed with 1 dl bouillon. Served with maître d'hôtel butter balls and parsley, or with fried onion and a cream sauce of 2 dl thick cream.

Erken's 1914 chaudfroid of hazel grouse: six birds seasoned with salt, pepper and juniper berries, covered with bacon and browned in butter for about 45 minutes. The breasts are carved out cold, coated with a gelatin-bound brown madeira sauce made from pan juices and cream, garnished with egg white and truffle, and glazed with clarified stock jelly.

Erken's venison hachis: slices of cold reindeer meat are warmed in a brown sauce with pork fat, meat stock, gravy browning and lingonberry jam, served as a ring around a ragout or mashed potatoes.

Erken's venison ragout I (1914): inexpensive cuts of reindeer/deer (neck, shoulder, breast) are marinated 2 hours in a red wine marinade, browned and steamed tender in the strained marinade. A brown butter-flour sauce is thinned with the cooking liquid, the meat simmers in it, and the dish is served with macaroni tossed in butter and Parmesan.

Erken's venison ragout II (1914): slices of reindeer/deer are dredged in seasoned flour, browned in pork fat, and simmered tender for about 2 hours in a brown butter-flour sauce with pork, carrot, clove and bay leaf. Sherry is added at the end.

Saddle of reindeer from Erken 1914: a 3 kg saddle is cleaned, larded with fat strips, rubbed with salt, covered with buttered paper and roasted about 2 hours with boiling water in the pan. A brown sauce of butter, flour and strained pan juices is finished with 1 dl sour cream and 1 tsp red currant jam.

Classic venison roast (reindeer) from Erken's Stor kokebok 1914: a 3 kg larded roast is browned in butter and simmered 2–3 hours in water and milk; a brown sauce of butter, flour and pan juices is finished with sugar and sour cream. Served with red currant jelly or rowanberry jelly.

Erken's moose ragout from 1914: cold roast moose in slices is gently reheated in a sauce of browned butter, grated white bread, grated onion, stock, and sour cream. The meat must never boil.

Erken's roast moose: the roast is larded with fatback, rubbed with salt and pepper, browned in butter, and roasted tender with additions of boiling water, milk, and sour cream. After an hour of roasting, the roast is rubbed with wheat flour mixed with crushed juniper berries and roasted further; about 2½ hours total for 3–4 kg. Meat from an old animal is first placed in

Erken 1914: Hare fillet in finger-thick slices fried quickly in clarified butter, arranged on butter-fried slices of white bread with madeira-steamed truffle and a sauce of madeira, reduced stock, and butter.

Erken 1914: Sliced hare fillets steep for 1 hour in melted butter with herbs, button mushroom, jelly, cayenne, and lemon, are breaded in egg and rusk crumbs, fried 7-8 minutes, and arranged in a ring of hare forcemeat with tomato and mushroom; the dish is served with a reduced sauce of hare bones, stock, red wine, herbs, and red currant jelly.

Rabbit pie with raw meat: rabbit, 250 g ham and 250 g beef are layered in a pie dish with parsley, salt, pepper and 1 dl water/stock, covered with a dough of 375 g flour and 250 g butter, and baked 2 hours—first hot, then at low heat. Served with brown sauce.

Rabbit ragout: bacon and rabbit pieces are browned, flour is browned in the fat and thinned with 1.5 l water, with carrot and onion added. The meat simmers half an hour in the sauce and is arranged on lettuce leaves with the strained sauce poured over.

Rabbit is boiled tender in salted water for one hour; the cooking stock is used for a roux-based sauce of 30 g butter, 30 g flour and 1 l stock, with two finely chopped onions and optionally vinegar and sugar added.

A lapskaus stew where reindeer meat and potatoes are browned separately in butter, simmered until tender in game stock, and finished with soured cream; served with cucumber.

Erken 1914: 3 kg venison (shoulder/leg) larded with pork, marinated 2 days in vinegar, white wine, water, oil, clove, onion, parsley and bay, browned in butter, braised 1 hour with strained marinade and anchovy, then 1 hour more with cream. Served with roasted potatoes and vegetables and a strained sauce.

Erken's marinated venison cutlets from 1914: reindeer/deer cutlets marinated 4 hours in red wine, oil, lemon, onion, carrot and spices, patted dry and fried in butter. Served in a ring with pepper sauce enriched with the strained marinade and a ragout of game balls with truffle and mushroom in the center.

Erken's recipe for boiled reindeer tongues: thawed, blanched, and skinned, boiled tender in stock and white wine with carrot, parsley, and ham, glazed in reduced stock and served with a Madeira sauce with olives, mushrooms, and small game forcemeat balls.

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

Cold festive dish: fried, pressed reindeer fillets are dipped in a gelatin-set game sauce with olives, mushrooms, and truffle, arranged with tomato slices and Italian salad.