BY JOHN NASH
To cook one badger you’ll need:
- 1 badger
- 1 glass of pig’s blood
- 1 small glass of armagnac
- 1 ginger root
- 1 bottle of dry, sparkling white wine
- 2 eggs
- 1 pot of crème fraîche
- salt and pepper
- 500g forest mushrooms OR chestnuts to accompany
- 100g butter
- 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 and brown it in a frying pan with butter. When the pieces are golden and stiff, flambée with the Armagnac, 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 beforehand 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.