CHARCUTERIE

If you like having fun with your food, then you will love the art of charcuterie. You get to preserve, transform and display your wild game in ways you've never thought of. 

When most people hear the word charcuterie, they associate it with something fancy. While it can be just that, it usually leans towards the side of rustic. The root of many of these dishes can date back hundreds of years and used as a means to preserve meat.

 

So if you are the type of hunter that wants to use every part of the animal but are running out of ideas, then charcuterie is probably what you're looking for. You can incorporate odd cuts from mulitple different animals to make amazing sausages and terrines. The possibilities are virtually endless!

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You will utilize one of the most powerful ingredients in the kitchen....SALT! It is used to make anything from pickles, duck prosciutto, fresh bacon and corned beef. This application is used as a dry curing or wet brining method.

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You will find recipes like ham, bacon and pastrami here

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These are your fresh ground sausages along the lines of bratwurst, jagerwurst, Italian and Mexican Chorizo. They can be stuffed into casings or eaten loosely, the choice is really up to you.

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I nicknamed this the "Millionaires Meatloaf" section. This stuff is sold in fancy restaurants and butcher shops, but it is truly easy to make and super rustic. They are great to show off at a dinner party and hearty enough to pack in for lunch on your next hunt.

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CONFIT & RILLETTES

When you think of old school hunters cooking, you probably picture them cooking over cooking with lots of bear fat in a cast iron skillet. If that's something you're into, then you're in the right place. These are meats that are slow cooked in fat. The fat can come from wild or domestic sources like bears, pigs, ducks or geese.