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This sauce is also from my old Hungarian recipe book. It is for any wild meat, either poured over or on the side as a dipping sauce (we used it generously poured over the meat)
You can take all the ingredients from the solution in which you prepared your wild meat . Read that post here. Or you can make a new sauce:
Step 1. In a pot place the following
Vinegar and water 1:10 ratio. For 2 liters of liquid add
1 lb of carrots (sliced) (you can also add kohlrabi or parsnips, everything should still be 1 lb total)
1-2 bay leaves
10-12 pieces of peppercorn
a half lemon sliced
half purple onion sliced
Step 2. Bring to a boil and cook until the carrots / vegetables are soft.
Step 3. Set the water aside and place all ingredients into a blender / food processor (discard all the peppercorn) Add:
2 tbs sour cream
1 tbs mustard
Sugar, salt and lemon juice to taste.
Step 4. Blend it and taste it, add more sugar or salt or lemon juice as needed. It might be sour enough without the lemon juice. It should have a nice, mild balance of sweet-salty-sour. If it’s too sour, add more sugar, if too sweet, add more lemon juice.The sauce should be thick.
In this picture it turned out more orange than normal because I only used carrots. You can add kohlrabi or parsnip, etc, but it wouldn’t really change the taste much. However it would lighten the color and add more nutrition to it.
Step 5. Cool it in the refrigerator and serve it poured over on the meat or on the side as a dipping sauce.
There are many theories and true-and-tried tricks to prepare wild meat. I have heard many people say “I’ve heard that if you do this …” or “My friends always said they do it like that…”, but never really anything specific. I will give you 2 ways of preparing wild meat, both of which I have tried (with wild turkey) and it definitely works in taking out the gaminess and ensuring that the meat is delicious. Continue reading →
Cooking and eating the wild animal you killed (through all the legal and allowed methods) is an extremely satisfying feeling. These dishes taste especially good. This is the time that I feel “in touch with my DNA” as I always say. Our ancestors hunted and fished and gathered food. Hunting down a wild animal, cleaning it and cooking it makes me feel that I’m back on the land of the Hungarian tribes, next to the tent of Attila the Hun.
A word of advice about my recipes: My cooking is intuitive. I don’t use exact measurements, I say, “a few of this”, “a lot of that”, and “add more if you want”. Or I don’t mention anything at all. So keep that in mind
My favorite method of cooking rabbit is making a stew, because the meat is extremely lean. Cooking wild rabbit is different from domestic rabbit as in it’s much more leaner and can be a little gamey. You are most likely just using the back legs, but I also cut off the backstraps – they’re small, but still too much meat to let it go the waste.
Rabbit legs with the bones in and backstraps. For a large crockpot I would use the meat off of 2 rabbits.
a variety of vegetables, starches and legumes. I like every bite to be different , so I try to have a variety of textures: potatoes (firm), cabbage (leafy), corn (small), zucchini (soft), etc. I often just look around to see what I have at home (fresh or canned) other times I shop for specific things.
I like to use tomato sauce as a base, it is a stew so I try to make it thich.
Spices and fresh herbs depending on your taste (for herbs I like fresh parsley and dill) This recipe is for a crockpot. It’s easier. You may use a stovetop method but you will need to keep an eye on it constantly.
Start with adding diced onions with salt, pepper and add all the rabbit meat. Add enough water to cover it. Tip: add boiling water, this will save you 3-45 minutes in the crockpot. Tip: Instead of water you may use chick or beef stock. Leave on high for 2 hours.
After this point you will be adding all the ingredients based on how long it takes to cook them. The ones that cook the longest go in first. Everything is cut to bite sizes. Add more water each time.
potatoes / yucca / beetroot / carrots
green or purple cabbage / fresh green beans / canned kidney beans, black beans or pinto beans (if you add dry beans, add them with the rabbit as they take longer)
canned: corn, diced tomatoes, celery, lentils. (you can experiment by adding rice or noodles, I usually don’t use them)
At this point taste and season. You will need more salt and pepper, garlic, whatever spices you want. Try: basil, lemon grass, coriander, bay leaf, parsley, rosemary, thyme, marjoram, sage or dill, of course not all these in the same dish. I like to add a little vinegar and sugar, to make it a little sour- sweet- and salty (not too sweet though). I also add a little hot sauce, just to give it a kick.
Optional: you may take a few cupful and blend it in a blender / food processor, then add it back to the stew. You can add a little sour cream.
Zucchini / yellow squash – during the last hour or so.
I haven’t done this yet, but you can experiment with adding an apple or pear diced.
Take all the bones out. I give them to my dogs, and interestingly, all the bones stay super hard (if it was chicken, it would be very soft by now). I love hearing my dogs crunching on them.
Optional: a little sour cream at the end, or you may add a spoonful on the top of the bowl.
You should cook it for about 10-14 hours, it depends if you used canned food or fresh. If you add everything already heated, it really saves some time. It is done when the meat falls off the bones and becomes stringy. You should be able to pull it into strings or chunks with your fork. Since it is a stew, it should be thick, and not very soupy.
I often make this at night, starting at 8 pm. I add everything up to the zucchini and I go to sleep. The next morning at 6 am, it will have been cooking for 10 hours. Taste it, add more seasoning if it needs to, add the zucchini / squash. Turn it off in 1-1.5 hours.
Let me know if you tried it, how you made it and how you liked it !
I make this different every time, depending on the vegetables I have, I use different spices and herbs depending on my mood.
This is an extremely satisfying meal, very healthy, full of fresh vegetables and nutrients, and it is relatively fat-free. Your rabbit meat is organic, free of hormones or anything unhealthy. It lived a happy life, and died a very quick death (compare that to the way chicken live and die and end up in your grocery store). Hopefully I haven’t spoiled your appetite with this, but I wanted to add it there
Let me now if you tried it, how you made it and how you liked it !
This is a very old, very traditional Hungarian recipe. It requires very few ingredients and is relatively easy to make. I’m going to give you a modern version, and the original version (it might sound a little strange to some people), but both taste delicious and pretty much the same.
preferred: At least 3 type of fresh water fish: carp, catfish, or other medium size fish. (if no other type of fish is available, it can be just one type)
1 red onion
paprika (sweet and spicy)
1-2 tomatoes, red pepper
Dice the onion and saute it in a large pot. Add the diced tomato and red pepper, add salt and paprika (to taste).
Clean the fish, but leave the skin on. Cut off the head and the fins of the fish and cook it in the pot. This is the base stock. After 30 minutes, or when the meat can be scraped off the head, take out the head and the fins and discard.
At this point some people say you should mix this stock in a blender and then return it to the pot, but it’s not necessary. Cut the rest of the fish into 1-2 inch pieces and place them in the pot. Add enough water to cover it, add more paprika (don’t be shy) and salt. It’s best if it is a little spicy, although you can make it very hot, if you prefer.
Bring to a boil and simmer for an hour. Do not stir, only gently move the fish around, so they don’t break up.
It’s best served with bread or tasted bread.
At least 3 type of fresh water fish: carp, pike, catfish, or other medium size fish.
several types of small fish (freshwater)
1 red onion
paprika (sweet and spicy)
Use a large cast iron pot and cook this soup over open flame. Use freshly caught fish. Clean and gut the fish, and let their blood drip into the pot. Place the small fish on the bottom, then one layer of cut up carp (1-2 inch thick), one layer of pike and one layer of catfish. (if you have other fish, place them on top, the best type of fish goes on the top). The head goes into the soup, gets cooked and stays 🙂
Next layer: sliced red onion.
Pour enough water so that all the fish is covered (Along the Tisza river they used to use water from the river for the soup) As soon as it comes to a boil, add salt and paprika. Simmer for an hour -hour and a half without touching it so the fish doesn’t break up.
You may cook the smaller fish separately with paprika and then break them up to give thickness to the soup, then add the larger fish and cook together.
Check out what it feels like eating this wonderful, satisfying, spicy fish-deliciousness