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Venison Frikandeau

Frikandeau is an old term for flat, larded slices of meat that are browned and braised until tender. Here Erken makes a reindeer version: elongated slices are pounded, larded with pork fat, dredged in flour and browned in butter, braised in water and stock, and finished with cream for a rich sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 304 (falt i det fri)

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About the dish

Frikandeau is an old term for flat, larded slices of meat that are browned and braised until tender. Here Erken gives a reindeer version from the game chapter of Stor kokebok (1914).

How to make it

  1. 1

    Prepare the meat

    Wash and dry the meat. Cut it into fairly thin, somewhat elongated slices. Pound the slices and lard them with strips of pork fat. Season with salt and pepper.

  2. 2

    Brown the slices

    Dredge the meat slices in flour and brown them in the butter on both sides.

  3. 3

    Braise

    Transfer the slices to a cast-iron pot as they are done. Moisten with the boiling water and stock a little at a time, and let the meat simmer gently for about 15 minutes.

  4. 4

    Finish the sauce

    Add the cream and continue simmering gently for about 15 minutes more, until the meat is tender and the sauce has the right thickness. Season to taste with salt and pepper.

Changes from the original

Measures have been converted: 1 del. = 1 dl. The pork fat is specified as fresh, fatty pork (can be replaced with bacon or fatback). Salt and pepper amounts are estimated. The method has been rewritten in modern language.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 304) → 1949 (korrekturlest, s. 337)~38% av teksten endretfjernetlagt til
1 kg. renskaaret dyrekjøt renskåret dyrekjøtt 100 gr. flesk salt pepper 100 gr. smør 2 del. vand vann 2 del. kjøtkraft kjøttkraft 2 del. dl. fløte 50 gr. hvetemel. Kjøttet vaskes, tørres tørkes og skjæres i ikke for tykke, litt avlange skiver, som bankes og spækkes spekkes med fleskestrimler. Skiverne Skivene vendes i melet og brunes i smørret paa smøret på begge sider, lægges legges efterhvert over i jerngryte, paaspædes påspes litt efter litt det kokende vand vann og kraft; smaasurrer ¼ småsurrer ¾ time, tilsættes tilsettes fløten og smaasurrer småsurrer videre ca. ¼ ¾ time.

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Frequently asked questions

What kind of meat is used, and how is it cut?
1 kg of trimmed venison (deer or reindeer). It is washed, dried and cut into fairly thin, somewhat elongated slices that are pounded and larded with strips of pork fat (100 g).
How long should the frikandeau braise?
The slices are browned in butter, placed in a cast-iron pot and simmered gently for about 15 minutes with boiling water and stock. Then the cream is added and the dish simmers gently for about 15 minutes more — roughly half an hour of braising in all.
Why is the meat dredged in flour before browning?
The 50 g of flour creates a crust when the meat is browned in butter, and at the same time thickens the sauce as the water, stock and cream (2 dl of each) are added little by little.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 304, intended for about 4 servings.

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