WILD GAME PATE AND TERRINE RECIPES
Hog head cheese is tender, cooked pork set in a savory, gelatin-rich broth, then chilled until firm enough to slice. This hog head cheese recipe gives you that old-school texture without using a whole pig head. Instead of the head, this version uses pork shoulder for the meat and pig feet or trotters for the […]
This delicious and easy venison liver pate recipe is the ultimate charcuterie preparation for the beginner cook and the seasoned chef. A lot of people are either intimidated or put off by wild game charcuterie, simply for the fact that it’s somewhat hard to pronounce. And that because a lot of the time “hard to
COUNTRY VENISON LIVER PATE Read More »
It doesn’t get much more traditional in the world of classic cold dishes than a venison terrine. Though they can sometimes look like they are complicated to make, they are essentially just a big loaf of sausage. So if you are pretty decent at making sausages, you shouldn’t have any trouble making a terrine. I
VENISON and WILD BOAR COUNTRY TERRINE Read More »