- Wild Game
It’s tough to cure a whole ham on a wild pig: You’d need to scald and scrape it in the field, and that ain’t happening. But you can make a traditional Easter ham with a skinless piece! Here’s my version, smoked and glazed with honey.
Fromage de tete. Coppa di testa. Presskopf. Brawn. Anything but “head cheese.” Only that’s what this is. This is the head of a wild boar I shot, cooked and pressed into a terrine pan. It’s actually damn good. No, really.
It’s sturgeon time here in the West, and whether you catch your own or buy farm-raised fish, smoked sturgeon is one of the great smoked fish of the world. Here’s how I make it.
I am happy to be working with The Sausage Maker, and to kick off that relationship, we are giving away a vertical sausage stuffer. Here’s why you need one, and here’s how to win it…
Why it’s taken me years to post a recipe for sweet Italian sausage is beyond me. I make this sausage all the time, too. Maybe it’s just because I thought it too basic for HAGC? Whatever. Here it is, my version of the classic Italian favorite.
Hungarians like their paprika. They put it in everything, even salami. I happen to love this salami: Tangy, zippy with paprika and garlic but not overly spicy. Normally this is a pork salami, but I’ve done it with duck here. Most meats will work.
Germany is the land of 1,000 sausages, and this is a good one. Actually, my bockwurst recipe is definitely more German-American than traditional. Here in the US, bockwurst isn’t smoked very often, and it is a softish sausage that has cream, eggs, parsley and chives. This recipe works with any meat, but I did it with snow geese.
Most of us know about duck confit — where you salt duck legs, then slow cook them in duck fat until they are meltingly tender, then you crisp them up in a hot oven? Yeah, that’s confit. There’s a reason it’s all over restaurant menus, but check it: This process works great with pheasant and other upland game birds, too!
Posted in Charcuterie, Featured, French, Pheasant, Grouse, Quail, Recipe, Wild Game | Tagged classic recipes, French Recipes, grouse, partridges, pheasant, preserved foods, quail, turkey recipes | 12 Responses