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There are lots of variants on the classic Spanish chorizo, and this is one from Argentina. It’s a very simple fresh sausage, grilled and served with chimichurri on a roll. Here’s how to make it.
Fennel salami, finocchiona, is an Italian staple. There are lots of variations on this salami, but they all require a decent addition of fennel seeds. My version has wild fennel seeds, fennel pollen and ouzo.
Cacciatore means “hunter” in Italian, and this is a recipe for a spicy, hunter’s style salami you can carry around with you in the field. I make them with narrower hog casings so they’re easier to make than traditional wide salami. Use pork, venison or boar.
If you hunt deer, you need to know this recipe. It’s a staple here at the house, making a fantastic, lean version of corned beef that’s great for sandwiches, with cabbage or in hash. You will find yourself making it all the time…
Fat is not the enemy. We treat it as so because as humans, we so crave it that we’ve spent millennia making it more and more accessible to us. In so doing we’ve lost sight on just how precious and wondrous fat is in the wild world. Only with a diet hinging on game and fish does this come into focus
Merguez sausages are the signature link of North Africa, which, as you probably know, is a Muslim region — so, no pork. That makes them a perfect fit for an all-venison sausage! This is a pretty traditional merguez recipe, full of flavor and spicy, but not overly hot.
Landjaeger. Such a cool name, eh? It’s a German dry-cured sausage that is made small enough to fit into your coat pocket on a cold day hiking, fishing — or hunting. Thus the name. Traditionally made with beef and pork, my landjaeger is made with venison and pork fat. You could use any red meat […]
Posted in Charcuterie, Northern European, Recipe, Venison, Wild Game | Tagged Charcuterie, German and Scandinavian Recipes, preserved foods, sausages, smoked foods, venison, venison recipes | 1 Response
Bangers and mash. Homely as it may be, I love this British classic — especially when the sausages are homemade. I made these from venison, but you can use pork, beef, or really whatever. Here’s how to make them.