“Kramsfugl” is a common Norwegian term for thrush and starlings, and are shot with a shotgun or caught in a bird snare. In the old days, Kramsfugl was considered both a tasty and inexpensive everyday diet. Until the Second World War, this form of bird hunting was a regular bi-income for farmers and hunters. The birds were sold directly to the customer or through stores. Prices ranged from 1 – 2 cent per piece. Today, Kramsfugl is considered an exclusive delicacy.

Ingredients (Serves 4)

12 thrush breasts
10.5 oz mushrooms (300 grams)
8 shallots
1/2 bottle dark beer
0.2 cups blackcurrant juice (0.5 deciliter)
0.2 cups soy sauce (0.5 deciliter)
½ teaspoon thyme
3 juniper berries
3 whole peppercorns
1 bouillon cube
1 garlic clove
1 small onion

Sauce:
13.5 oz broth (4 deciliter)
3 tablespoons flour
3.3 oz cream (1 deciliter)

Method

Choose a relatively small pot. Pour beer, blackcurrant juice and soy sauce into the pan. Add seasonings, bouillon cube, garlic clove split in half and onion cut in large chunks. Cut the breast fillets from the thrushes and fry them hot and fast in margarine. Heat the pan and add the fillets. Simmer, cover the fillets until tender. Remove from the heat and let it rest for a while.

Prepare the sauce. Measure the broth, dilute with water if you have too little broth. Stir the flour into the cream and whisk smooth in the boiling gravy. Simmer for about 5 minutes. Meanwhile, slice the mushrooms into slices and cut the shallots in quarters. Fry in margarine. Serve the birds with rice, mushrooms, onions and sauce. Goes well with Rowanberry jelly.

God appetit!

Text by: Thor Bugge Lanesskog, ThorNews

Recipe by: Matoppskrift

Photo by: NRK

Categories: Culinary Surprises, Recipes, Traditional Food