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This dish is very easy to make, It needs very few ingredients that are easy to find (now that I think about it, most Hungarian dishes need just a few ingredients), doesn’t take long and is healthy with a good protein / carb ratio in addition to very low in fat. Continue reading →
Hopefully you have read my original blog (check it outhere) about the history of this wonderful dish and the original version. I also posted a modern version.
Here I’m going to post another variation; there isn’t a big difference because you don’t want the taste to change. But most importantly I have a video that shows you the process step by step, so hopefully this will be very clear. Continue reading →
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. Continue reading →
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.