If you wanna make your hunting buddies really happy, then serve the breakfast next time you’re going hunting. There’s nothing better than a hearty meal before you head to the forrest. It’s made out of game meat, it’s sustainable and it tastes super delicious.
Grind the deer meat and pork fat coarsely . Ad the rosemary, juniper, chili and red wine. Season generously with salt and pepper and mix it all well with you hands.
Fry off a little sample and check the seasoning.
Adjust if you need to.
Rinse the casing really well.
Moisten the nozzle on you sausage filler with a small amount of water, and pull the casing over the nozzle. Fill the casing slowly, avoiding any air pockets. Tie a simple knot at the end and divide the sausage into links.
700g deer meat, preferably from the shoulder.
300g pork belly or pork fat
1 tbsp rosemary, finely chopped
7 juniper berries, finely chopped
1 dried chili
2 glasses of red wine
Salt and pepper
5m pork casing
Pound salt, sugar, star anis, bayleaf in a morter. Season the duck beasts with the spice mix and cover with clingfilm. Put in the fridge for 2-4 hours.
Rinse the duck breasts under cold water and pat them dry with a clean, dry cloth.
Hang the duck breast for 1-2 days in the fridge.
4 mallard breasts
1 tsp salt
1 tsp sugar
1/2 star anis
Leave the beans to soak in cold water over night with a tsp of natron. The natron softens the skin og the beans.
Rinse the beans thoroughly in cold water. Ad the beans to a large pot with a bulb of garlic, cut in half, a whole chili and a bunch of sage and cover with cold water. Bring the water to the boil and remove any white foam, that comes to the surface. reduce the heat til low and the the beans simmer gently til soft.
Put a sauté-pan on medium heat. Add the pancetta and let it fry for couple of minutes. Ad the diced onion, carrots and cellery and fry till they are soft. And the garlic, chili, rosemary, sage and bayleaf. Fry for a minute and the add the tomato. Add the beans and a little of the cooking water. Season with salt and pepper, and let it simmer for 15-20 minuttes.
500g dried borlotti or cannellini beans
1 whole bulb og garlic
a small bunch of sage
1 tsp natron
1 red onion, finely chopped
1 carrot, finely chopped
1 cellery stalk, finely chopped
A thick slice of pancetta, cut into small dices
2 garlic cloves, finely chopped
1/2 red chili, finely chopped
1 sprig rosemary
1 sprig sage
1 bay leaf
400ml tomato passata
salt and pepper
Fry the sausages over medium heat for 10-15 minuttes.
Cut the duck breasts in 1cm slices and fry the slices 1-2 minutter on each side.
Serve with a couple of fried free range, organic eggs, a spoonful beans and some sourdough toast.