I am hoping the title “Cooking Badger” is what brought you here, and not a search for the actual recipe to cook badger. Of course, never fear… I am sharing one. Not that I would ever try it or cook it. But, just to give you some perspective – the French and others in Europe have been eating badger for years. Now, I have eaten some odd things in my lifetime – ostrich, kangaroo, rattlesnake, bear and more normal things like venison, rabbit, and shark. Badger? Really? But, I digress from the story…
My kids have been having an ongoing discussion about cooking badger. Why? Who knows? We go several days without talking about on the ride home, then out of nowhere they begin discussing the best way to eat it.
Mo even said I could share the recipe and picture on my blog. (The life of a bloggy mom’s children…)
The only thing I can think of is the kids have been watching Peter Rabbit and there is a badger on there. But, I am not sure why they would consider eating a badger.
Just to give you some perspective – the picture above is a badger. Looks to close to a skunk for my tastes. I’d rather have a peanut butter and jelly sandwich.
The kids have finally decided on several ways to eat badger. Mo suggests frying it like chicken and dipping it in ranch dressing. Bo claims the best way to eat it would be to slice it and put it in a grilled cheese sandwich. But, to be careful it might be spicy.
They both claim it would be delicious.
I had said earlier that the Europeans and French have been eating badger for years. Well, here is a recipe for ‘
To cook one badger you’ll need:
1 glass of pig’s blood
1 small glass of armagnac
1 ginger root
1 bottle of dry, sparkling white wine
1 pot of crème fraîche
salt and pepper
500g forest mushrooms OR chestnuts to accompany
Eviscerate and skin your badger, and soak it in a fast-flowing river for at least 48 hours. This will help you to de-grease it more easily.
Once the badger is de-greased, cut it into pieces, brown it in a frying pan with butter. When the pieces are golden and stiff, flambée with the armanac, season and add a grated soup-spoon of ginger, fresh if possible.
Pour over the wine and simmer gently for at least two hours.
At the end of the cooking time, mix the chopped badger liver (cooked before hand in a little oil), the glass of blood, two egg yolks, a coffee-spoon of ginger and the crème fraîche, and pour into the cooking dish. Serve immediately.
This dish goes well with wild mushrooms or chestnuts.
So, if you are ever sitting around with some pigs blood, a dead badger, and a fast running river and are wondering what to fix… have at it. Just don’t invite me to dinner.
I think I’ll pass. I heard its spicy.
Plus, everyone knows the best way to cook badger is to fry it and dip it in ranch or slice it and make grilled cheese.
For those looking for a delicious “badger” recipe, check out this Wisconsin “badger” burger on Food.com. (And, no badgers are involved. Give me some credit.)