Feeds:
Posts
Comments

Posts Tagged ‘Rillettes’


Last Sunday I took advantage of some spare time and drove out to the river to see if I could spot a few ducks in open water. With not very many days left in my waterfowl season, I wanted to see if mother nature would give me a last go, until next fall.

After having spent about two hours walking along the shores of the river and through the wetlands, it was clear that my waterfowl was nearing its end. The ice was getting thick and the open waters of the river were well out of range with the ice about forty meters wide from the edge of the shore and about two inches thick.

There was no doubt that the view was spectacular and the wind blowing in was refreshing and complimented the snowy banks of the river, just a perfect match. It is always a bitter-sweet feeling, knowing that my waterfowl season is coming to a close.

The year’s season was an interesting one and to be honest, as I went out on all my outings during this season, I seem to have lost count of my harvests and had the impression that I hadn’t had as good as season as last year, especially with the warmer weather lingering longer at the start of the season.

On my drive home from the river, I was happy about the idea of getting back into a warm spot but knew I would miss my days on the river until next fall. Over the next few days, I took out my harvests out of the freezer and let them defrost and then marinated the meat over night and began the lengthy process of making our Rillettes.

It is pretty neat to feel how much pride comes from making delicious traditional Rillettes with your own harvests, and also being able to share it with friends and family who appreciate them, especially during the holiday season.

Twenty one jars later and a clean kitchen, I can now look back on all the great moments of my season with satisfaction and pride as well as the lessons learned and only hope for the best next fall.

Remember to be safe and happy new year to all of you who share this passion of ours.

Advertisements

Read Full Post »


Snow Goose Rillettes

Snow Goose Rillettes

Snow Goose Rillettes Recipe

Ingredients:
Snow goose legs & Breasts (2 birds)
1 can of duck fat
2 bay leaves
3 tablespoons of sea Salt
1 teaspoon of ground pepper
1 teaspoon of Ground Allspice

Steps:

Sprinkle small amounts of sea salt and place 2 crushed bay leaves into a zip lock bag. Remove the skin from the snow goose breasts and legs and then place the pieces also into the bag. Then add 1 tablespoon of allspice into the bag and shake it once it is sealed. Put it in the fridge for 6 hours. Rinse the meat and tap dry. Preheat the oven to 110°C the pan.

Warm up the duck fat and put the goose meat in the fat. Cook uncovered for 3 hours.

Remove the goose legs from the fat. Let it cool. Strip the meat from the bone using a fork. Add about a cup and a half of duck fat to moisten the meat. Add additional salt if needed after a taste test and then put it in a jar.   Seal the jar tightly and put it in the fridge.

Great References:
The Cooking Book “Sauvage” Savourer la nature by Louis-Francois Marcotte, Pg: 54, ISBN: 978-2-89077-380-6

Read Full Post »

%d bloggers like this: