If there is one perfect recipe for Canada goose breasts, this is it. Pastrami. Cured like corned beef, then coated in coriander and black pepper and smoked.
Charcuterie
Hunt Gather Talk 7: Ham Curing Basics
In this episode of Hunt Gather Talk, meat maven and culinary professor Bob del Grosso and I talk about curing hams and other whole muscles, like duck or goose breasts, loins, bresaola and smaller, boneless hams.
Hunt Gather Talk Episode 6: Salami Basics
In this episode of Hunt Gather Talk, I talk with my friend Christian Spinillo about getting into the craft of making salami and other dry-cured sausages. We discuss equipment, sanitation, good books to read on the subject, we walk you through the whole process.
Argentine Chorizo Sausage
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.
Smoked Bluefish Pate
Ah, the unloved bluefish. I grew up catching and eating these oily, oceanic piranhas, and I love them still. Smoked bluefish is one of my favorite smoked fish, largely because I can then make this pate from it.
Finocchiona, Fennel Salami
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.
Italian Cacciatore Salami
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.
Duck Sausages, Hunter’s Style
This is a very traditional recipe for duck sausages, made with caraway, juniper and sage. It works very well with “off” ducks like spoonies, snow geese, diver or sea ducks, or Canada geese.