- 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.
After my pig hunt on Monday, I’ve spent the past few days butchering, curing, making stock and such. When it came time for dinner, all I wanted was something simple and easy. Stir fry hit the spot.
For the second time, I journeyed 300 miles south to hunt wild pigs. And for the second time, good karma lead to a good hunt. Crazy how that works out, eh?
Steak au poivre, a/k/a pepper steak, is a French classic. Normally done with beef, this method works great for any red meat, from venison to duck or goose. I use specklebelly goose breasts here.
I first made this stew for my friends Joe and Dorrie in Ohio, last season. I called it Portuguese squirrel stew at the time, but I really have no idea whether this qualifies as Portuguese. All I know is that it’s damn good.
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.
This is a venerable dish, one of the great classics of French cuisine. Napoleon could have eaten this, as could Victor Hugo, Camus or Charles de Gaulle. Escoffier certainly ate salmis, and my recipe is based on his.