Chowing down on a badger is illegal
these days, but in post war Britain most things were
fair game. With this in mind Henry Smith penned a hand cookbook
of how to prepare and cook just about any creature that roamed
the war torn nation's countryside. Here is an excerpt…
The common badger is 25 to 29 inches long with a tail of about
8 inches in length. A mature badger will weigh 28 to 35 pounds,
and it is on record that a boar weighing 42 pounds was caught
in Derbyshire in 1936. In colour it is grey above and black
below, with a white stripe. The old "sport" of badger drawing
and badger bating were prohibited about the middle of the
Badger are at their best from October to November, being fat
and succulent by then.
The flesh can be treated as young pig meat in every respect,
it being just as rich and having the flavor of a young pig.
It can be cured by salting, the hams being exceptionally good
fare. Badger pies are even better than pork pies, hot or cold.
Badger Ham, To Bake
A badger ham will weigh 7 to 8 pounds and needs cooking very
carefully. Soak the ham for at least 6 hours in cold water.
Wash it after soaking in lukewarm water. Cover it with a rough
paste made with 3 pounds of flour and 3 pounds of water; make
sure to wrap it well. Bake in a moderate oven, pre-heat to
350 F for 21/2 to 3 hours.
Remove the paste and cover with bread raspings whilst still
hot, if to be served cold. If to be served hot, serve with
broad beans and fresh parsley sauce or cider sauce.
Recipe Excerpt From
The Master Book of Poultry and Game
By Henry Smith