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The moment I shot my first javelina, I knew I needed to make cochinita pibil. My instincts were not wrong. This is slow cooked, pulled meat (normally pork) marinated in citrus and achiote (annato) paste. Damn good on tortillas with pickled red onions.
Why people hate on javelina I have no idea. They are excellent eating, and the infamous stink gland on their back is very easy to dispense with. Here’s what you need to know about cooking your “skunk pig.”
I would never have thought to do this recipe if it weren’t for my friend Jesse Griffiths in Texas, who does this with his blue-winged teal ducks. My version is different, more desert Southwest, but I am really happy with it. Great for dinner parties or for weeknight portions made on the weekend.
Cooking wild game is an exercise in dealing with variability. Every animal is different, and to bring out the best in your wild game you must come to terms with it.
I love duck confit, but it can take a while to make. This is an easier way. If you roast duck legs with this method, you will get the same effect as confit but in less time. Meltingly tender meat with crisp skin. Do this recipe with either duck legs or goose legs.
A quick, easy and tasty way to enjoy the fruits of your waterfowl hunt. Deviled duck hearts are a British thing, and they’re hearts, dusted in flour seasoned with mustard and cayenne, cooked quickly and served with a watercress salad. A damn good appetizer or snack.
Posted in Appetizers and Snacks, Ducks and Geese, Featured, Northern European, Quick and Easy, Recipe, Wild Game | Tagged appetizers, British recipes, ducks, easy recipes, goose recipes, offal, Wild Game | 5 Responses
Cajun or Creole dirty rice is the easiest way to start eating the giblets of the birds you bring home. The recipe gets its name from finely chopped liver that’s added to the rice, along with ground up hearts and gizzards. Basically this is Cajun fried rice. And it’s damn good.
Pan roasted partridges cooked simply and served with a my all-time favorite winter salad: radicchio, Belgian endive and bitter greens like dandelions. This is a bright, happy dinner to make on a cold winter night.