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How To Bake A Badger
gourmet articleshow to bake a badger

October 2004
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 nineteenth century.

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
Spring Books
Circa 1950
Literary Agent
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