As the mania of our hunter-gathering festival comes to a close at Il Portico, I finally have the time to post another recipe. Learn to make Wild Boar with Polenta Taragna
Articles & Recipes
The simple act of hunting one's own dinner feeds the wolf inside all of us; showing a deep and true nostalgia to connect with our primitive source.
Muntjac is my favorite deer to stalk and cook. An invasive species, like the grey squirrel or signal crayfish, they were brought over from the Indian subcontinent by the Duke of Bedford at Woburn Abbey.
My kids absolutely love this dish as they get to pick the flowers when open and it’s such an easy dish, even your average 4 year old can’t get it wrong. Having said that please god don’t let them near the hot oil.
Nocino is a digestif from my home region of Emilia Romagna. It falls into the rather loose category of ‘Amari.’ These are strong liquors that are normally herb, root, or in this case nut-based and are Italy’s version of pro-biotics.
Perfect on cooler summer nights when you don’t fancy a large dinner but still you’re hungry for something.
The humble pigeon makes a fine meal and is overlooked as an organic and delicious source of protein. Why it isn’t considered a staple food source in the UK is beyond me.
Now that you have your curing chamber up and running, venison salami is a perfect string to your bow. Making salame is similar to curing a whole muscle (like our bresaola) but the process is harder and longer. The meat is also fermented before going in the chamber.
Bresaola is cured, lean, red meat, typically beef. Venison lends itself extremely well to this recipe and it best enjoyed sliced wafer-thin with good quality Parmigiano Reggiano and a little olive oil.
Let’s be honest here. This recipe is a right faff, especially for only a bloody salad, but it never fails to impress my guests, and if we’re being really honest here, impressing your guests.
Whilst not to everyone’s taste, if treated with care the common hare can be transformed from a malodorous critter to a delicate and subtle dish.
As you may have guessed from the title, this dish originates from Liguria, just east of my home of Emilia Romagna.
This recipe is a great use for a much-undervalued cut of venison. Perfect for those tougher fallow or red bucks.
I love this dish so much, it’s the only reason why I grow marrows in my garden. Come to think of it, it’s the only marrow recipe I know.