Lake Trout Rillettes

As I’ve explained before, rillettes were originally a spread made of salted pork slowly cooked in fat, but many recipes involving other meats or fish are now common. In a previous post, I showed how to make some simple, quick smoked trout rillettes as an accompaniment to a seared trout fillet. Here is a slightly more complex […]

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Guinea Hen Rillettes

As promised, here is a version of my Wild Pheasant Rillettes with farmed poultry instead of game birds.  I have a preference for guinea hen, but chicken or farmed pheasant will work just as well. The most important changes from my other recipe reside in the use of smoked salt, and the browning of the skin […]

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Wild Pheasant Rillettes

Rillettes are a spread made of salted meat slowly cooked in fat, first mentioned in 15th century cookbooks and more famously in Rabelais’ Pantagruel in the 16th century. Although they were originally made from pork, duck and goose have also become fairly common, and many other meats can be used. I chose wild pheasant today […]

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Ice Fishing, and Quick Seared Trout with Smoked Trout Rillettes

During a family trip to the Adirondacks earlier this month, I decided to continue my exploration of the great outdoors with a half-day of ice fishing and a day of hare hunting. While the hunting was, like last time, a failure that I will save for another post, the fishing was pretty successful. Forget the […]

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