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Recipes for Exotic Meats and Game Meats

We've compiled a great variety of our favorite Fossil Farms recipes below to help provide inspiration in your kitchen! Be sure to check back for more creative ideas.

recipes from fossil farms

Berkshire Pork St. Louis Ribs from Chef Billy Kooper

Berkshire Pork St. Louis Ribs by Billy Kooper / Route 66 Smokehouse, NYC

Berkshire Pork St. Louis Ribs

Download printable .pdf file.

Ingredients
3 packages Fossil Farms Berkshire Pork St. Louis Ribs

Dry Rub
1/3 cup chili powder
4 tbsp. ground cumin
4 tbsp. onion powder
4 tbsp. ground allspice
4 tbsp. celery salt
4 tbsp ground coriander seed

Wet Rub
4 1⁄2 cup ketchup
1 1⁄2 cup Molasses
1 cup Maple syrup
2 1⁄2 cup cider vinegar
3⁄4 cup Bourbon
3⁄4 cup coffee
3⁄4 cup Dijon mustard
2 oz. Tabasco

Directions
Gather all dry ingredients and mix together in a large bowl. In a large soup pot, toast the spices with enough cider vinegar to make a paste-like consistency. Once the spices become smoky and fragrant, transfer the toasted spice-paste into a large pot and incorporate the wet ingredients. Use an immersion blender or whisk to emulsify the mixture as some of the spice-paste and Dijon mustard will be slow to dissolve smoothly. Bring to a boil. Cut the heat and simmer for 20-25 minutes. Smoke the ribs with cherry and apple wood until meat is falling off the bone.

Berkshire Pork St. Louis Rib with BBQ Rub

Fossil Farms Berkshire Pork St. Louis Rib with BBQ Rub

Download printable .pdf file.

Ingredients
1 rack Fossil Farms Berkshire pork St. Louis Ribs
1 tbsp. garlic powder
2 tbsp. kosher salt
2 tbsp. finely ground black pepper
2 tbsp. brown sugar
1 tbsp. onion powder
1 tbsp. chile powder
1 tbsp. paprika
1 tsp. cayenne pepper
1 tbsp. blended oil

Directions
Preheat oven to 300 degrees. In a small mixing bowl combine spices and mix thoroughly. Coat the ribs with oil, then generously apply the rub until it is completely covered on both sides. Place the ribs on a backing sheet with a roasting rack and put in pre-heated oven. Cook the ribs for minimum 2 hours or until fork tender. When ribs are ready, pull out of oven. Let cool for 5 minutes.

Turn on grill to medium high heat. When grill has reached 400 degrees, place rack top side down and sear for 3-5 minutes. Optional – baste with favorite BBQ sauce. Turn so bottom side is down and finish searing for 3-5 minutes. Slice and serve.

Bison Flank Steak with Salsa Verde and Grilled Poblano Peppers

Fossil Farms Bison Flank Steak with Salsa Verde and Grilled Poblano Peppers

Download printable .pdf file.

Ingredients
1 package Fossil Farms Bison Flank Steak
1 bunch cilantro
1 bunch mint
1 bunch tarragon
1 bunch parsley
4 Poblano peppers
1⁄4 cup extra virgin olive oil Kosher Salt
Fresh black pepper

Directions
Preheat grill to 450 degrees.

Remove Bison from package and pat dry with towel. Lightly brush with olive oil and coat generously with salt and course ground black pepper. Grill Bison on each side for 6-8 minutes or until it has reached desired internal temperature. Remove from heat and let rest minimum 7 minutes.

Wash poblano peppers and coat with oil, salt and pepper. Grill for 15-20 minutes total, rotating the peppers and being sure to evenly cook until fork tender.

To make the Salsa Verde, evenly pick and chop all the herbs. Mix with 1⁄4 cup olive oil and season with salt and pepper.

Clean the cooked peppers by slicing off the tops and removing the seeds. Slice the steak and peppers and serve with Salsa Verde on the side.

Char-Grilled Bison Ribeye with Chimichurri

Char-Grilled Fossil Farms Bison Ribeye with Chimichurri

Download printable .pdf file.

Ingredients
2, ten to twelve oz. Fossil Farms Bison Ribeye Steaks
Canola Oil
Kosher Salt
Black pepper
1 cup water
1 tbsp. kosher salt
1 head garlic, minced
1 cup packed Italian parsley
½ cup fresh oregano leaves
½ cup packed cilantro leaves
2 tsp red chili flakes
¼ c good quality red wine vinegar
½ c good quality extra-virgin olive oil

Directions for Chimichurri
Make chimichurri sauce at least 4 hours before serving. Dissolve kosher salt into 1 cup hot water. Pop in the refrigerator to chill while preparing the rest of the recipe. Peel and separate head of garlic into individual cloves. Mince and add to a small mixing bowl with chili flakes. Finely chop all herbs being careful not to chop too much, as the herbs will bruise and turn black. Add to bowl. Whisk in red wine vinegar and olive oil. Store in an airtight container until ready to use. Makes 1 pint.

Directions
Pull steaks out to temper. It will allow for more even cooking. Set up a charcoal grill for direct heat. You want to be able to hold your hand above the grate for only 2 seconds. It needs to be medium-high but not so white hot that it will burn your steaks. Brush steaks with canola oil. Liberally season steaks with salt. Cook steaks 4-5 minutes per side, allowing for a good char on the outside. Don’t touch it! Allow steaks to rest for at least 10-15 minutes before slicing and serving. Finish steaks with a few grinds of fresh black pepper (black pepper burns at high heat so it’s best to add after) and a healthy spoonful of chimichurri sauce.

Chicken Fried Rabbit Leg

Fossil Farms Chicken Fried Rabbit Leg

Download printable .pdf file.

Ingredients
1 pkg. Fossil Farms Rabbit Legs
1 tbsp. kosher salt
1⁄2 bottle white wine
1 cup chicken stock
1 garlic clove, crushed
2 ea. lemons, juiced
1 cup all-purpose flour, seasoned with salt and pepper
3 eggs, beaten
2 cups panko breadcrumbs
Vegetable oil for frying
Chopped parsley or chives for garnish

Directions
Place the Rabbit Legs in a large pot. Add the kosher salt, white wine, chicken stock, garlic, and lemon until rabbit legs are completely submerged. Add water if needed. Bring liquid to a simmer and cook for 30 minutes or until the meat’s internal temperature reads 140 degrees and is fork tender. Let cool in cooking liquid. Remove Rabbit and discard the liquid.

Once the legs have cooled, set up and begin your breading procedure; dredge the legs in seasoned flour, coat with egg wash, then cover completely with panko. Repeat for all Rabbit legs and set aside. Heat frying oil to 325 degrees. Fry the legs one or two at a time until golden brown, being careful not to over crowd the pot. Garnish with chopped parsley or chives.

Cornbread Turkey Stuffing with Wild boar and Cranberry Sausage

Fossil Farms Cornbread Turkey Stuffing with Wild boar and Cranberry Sausage

Download printable .pdf file.

Ingredients
1 pack Fossil Farms Wild boar and Cranberry Sausage, cut into 1⁄4 inch slices and quartered
1 loaf cooked cornbread, cut into cubes and left out to dry overnight
2 quarts turkey stock
1 cup each celery, onion and carrot, cut into small pieces
2 springs each, thyme, rosemary, sage, parsley, chopped
1 tbsp. butter
Blended Oil, as needed
Kosher salt and Pepper to season to taste

Directions
Cook carrots, celery and onion slowly on medium heat in oil until vegetables are soft and translucent. Remove from pan, turn up the heat to high and add sausage. Cook until browned.

Lower heat and add the cooked vegetables and 2 quarts turkey stock. Simmer for 10 minutes and add in the herbs.

In a rectangle pan or Pyrex dish, add the dry cornbread and pour over the turkey stock and sausage mixture. Mix to make sure everything is evenly distributed and season to taste.

Cover and put in oven at 375 degrees for 35 minutes. Let cool and serve.

Corned Beef and Cabbage

Fossil Farms Traditional Corned Beef and Cabbage

traditional corned beef and cabbage

Download printable .pdf file.

This traditional St. Patrick’s Day corned beef and cabbage is simple to make and ready within 3 hours. While the meat simmers, you will have time to get the celebration started! Warning; you may have to host St. Patrick’s Day every year thereafter.

Ingredients
1 pc Fossil Farms Naturally Raised Angus Beef Brisket
1 box Spicely Organic Pickling Spice
2 ea. onion, cut in quarters
3 ea. large carrots, cut in 1⁄2 inch rounds
1 ea. green cabbage, cut in 2 inch by 2 inch squares
8 ea. medium sized red potatoes, cut in quarters 1⁄2 ea. stick of butter
Salt and pepper

Directions
Remove brisket from package and pat dry. Place brisket in large pot and add water to cover the meat by one inch. Add the pickling spice and onions to the pot, and simmer for 2 hours. Do not boil. Add carrots and potatoes and cook for 30 minutes. Add cabbage, cook for 15-20 minutes. Remove the vegetables from liquid, and place in a serving bowl, adding butter for extra flavor. Season with salt and pepper, if needed. Remove the brisket from the pickled water, and slice thin 1⁄4 inch.

Creste di Gallo all’Amatriciana

Creste di Gallo all’Amatriciana by Jarett Appell/Stella 34 Trattoria

Download printable .pdf file.

Ingredients - Creste di Gallo Pasta
300 g. Durum flour
100 g. ‘00’ flour
130 g. Escarole puree

Directions
Blanch escarole in boiling unsalted water and cool rapidly in an ice bath. Puree blanched escarole in a blender until smooth. Using a mixer, combine all ingredients in a mixing bowl and mix with a dough hook. Roll out your pasta. If you don’t have a pasta extruder, make your favorite tube shaped pasta.

Ingredients - Roasted Pork Butt
1 ea. 8-9 lb. Fossil Farms Berkshire Boston Butt
1⁄2 cup salt
4 tbsp. black pepper
2 tbsp. oregano
2 tbsp. Aleppo pepper
2 tbsp. ground chili flakes
2 tbsp. fennel pollen
2 qt. white wine
2 qt. chicken stock

Directions
On a large roasting pan, butterfly pork butt, press down meat and season with all spices thoroughly. Allow seasoned pork to sit for 24 hours. Pre-heat oven to 325 degrees. Add wine and chicken stock to the pork in the pan, cover with parchment paper and foil, and roast in the oven for approximately 3 hours, until fork tender. Remove from oven, pull meat apart and set aside.

Ingredients - Amatriciana Sauce
8 oz. pulled pork from Fossil Farms Berkshire Boston Butt
16 oz. crushed whole peeled tomato
3 tbsp. Calabrian chili paste
8 oz. Fossil Farms Mangalitsa pancetta
8 oz. rendered fat from Fossil Farms Mangalitsa pancetta
2 cup red onion, sliced thin
8 oz. Pecorino cheese, grated
Salt and chili flake to taste

Directions
Slice and cut pancetta into half inch slices and begin to render in a sauté pan on low heat. Once pancetta is rendered and crispy, remove and set aside. Using the same sauté pan with the remaining fat, turn the heat up high until it begins to smoke lightly. Add the pulled pork and cook until caramelized. Add onion and toss until blistered, but not caramelized. Mix in the chili paste, rendered pancetta fat and crushed tomato. Slowly simmer sauce as you cook the pasta. Add pasta to a pan with sauce and fold in pecorino cheese, reserving enough for garnish. Season with salt and chili pepper to taste.

Espresso Rubbed Magret Duck Breast

Espresso Rubbed Magret Duck Breast by Chef Mimi Woods of The Washington Inn

magret duck breast

Download printable .pdf file here.

Ingredients
2 ea. Fossil Farms Moulard Duck Breast 9 oz.

Espresso Rub
1⁄4 cup chili powder
2 Tbsp. paprika
1 Tbsp. dry mustard
1 Tbsp. coriander
2 tsp. ginger powder
1⁄4 cup fresh espresso grounds
2 Tbsp. brown sugar
1 Tbsp. black pepper
1 Tbsp. oregano
1 Tbsp. salt

Add all ingredients in blender and mix until incorporated. Place extra rub in a sealed container.

Shiitake Bread Pudding
4 cups diced brioche, crusts removed
1⁄2 cup Shiitake mushrooms, sautéed
10 oz. half and half
1 tsp. thyme, picked and chopped
2 ea. eggs
1/3 cup dried cranberries
18 oz. heavy cream
1 tsp. parsley, chopped
1 Tbsp + 1 tsp sugar
1 tsp. salt

Directions
Lightly toast brioche cubes in oven to dry slightly. Let cool, mix with all other ingredients. Generously spray 4 oz. molds with cooking spray and fill with pudding mixture about 3/4 full. Bake in a water bath in a 325 degree oven for 25- 30 minutes.

Preheat oven to 450. Season Duck breasts with salt and pepper and score the fat. Place Duck in a hot pan to sear and render out the fat until crispy, then remove from pan. Coat Duck with Espresso Rub. Place back in pan and finish in the oven for 10 minutes until medium rare. Remove, let rest and slice. Serve with a side of sautéed spinach and Shiitake Bread Pudding.

Grilled Alligator Sausage, Maple Braised Brussel Sprouts, & Ale Pickled Mustard Seeds

Chef Gene Philbin’s Grilled Alligator Sausage, Maple Braised Brussel Sprouts, & Ale Pickled Mustard Seeds

Grilled Alligator Sausage, Maple Braised Brussel Sprouts, & Ale Pickled Mustard Seeds

Download printable .pdf file here.

Ingredients
1 pkg. Fossil Farms Alligator Tenderloin
1 pkg. Fossil Farms Skinless Berkshire Pork Belly
5 Garlic cloves, slightly roasted in oil
1 Medium shallot
5-6 sprigs of thyme, leaves pulled
1 pkg. all-natural casing for sausage
Kosher salt & black pepper to taste

Brussel Sprouts
1 lb. Brussel sprouts
2 tbsp. unsalted butter
3⁄4 cup maple syrup
1 tsp. coriander
Kosher salt & black pepper to taste

Mustard Dressing
1 Cup Mustard Seeds
1 Cup Rice wine vinegar
1⁄2 Cup Pilsner Beer
2 tbsp. Brown Sugar
Kosher salt & black pepper to taste

Directions
Flush casing in water to remove salt. Dice Alligator and Pork Belly. Toss with all ingredients and place in freezer until 50% frozen. Using a meat grinder, coarse grind all ingredients, making sure everything is evenly distributed throughout the mixture. Using your favorite sausage stuffer, fill casing until all the mixture is used. Once done, the sausage can be poached, sautéed or grilled.

Using a mandolin slicer, slice the Brussels thin. Sauté in large skillet with butter. Once Brussels begin to soften, add maple syrup until it is coated and silky, but not drowning. Add coriander, and season with salt and pepper.

Nestle the sausage into the braised Brussel sprouts. Form the mustard seeds by making an egg shape by using two spoons and place across the plate or right on top of the sausage.

Grilled Duck with Figs and Shallots

Grilled Duck with Figs and Shallots by Michele Baldacci

Download printable .pdf file.

This dish is as delicious as it is messy in preparation. As forewarning, be sure not to cook this dish inside your house or you could get smoked out very quickly. I prefer to eat my grilled duck with a side of chick peas, but it’s also fantastic with roasted potatoes.

Ingredients
For the duck
2 Fossil Farms duck breasts
2 pinches of salt
2 tsp honey
2 dry figs

Shallot Marmalade
40 large cloves of shallots, peeled and sliced
4 tbsp. sugar
6 dry figs
1 tbsp. plus 1 cup water
1 lemon, juiced

Directions
Clean the duck breasts so that they are free of any cartilage. Score the fat in a crisscross diagonal across the skin of the birds. We do this because it allows the heat to reach the meat more easily.

In a small pot, add sugar and water. Stir quickly until the water is fully absorbed. Turn on the stove to medium heat. Add the sliced shallots and stir them into the sugar solution, then pour in the lemon juice and cover the pan. Blend the figs in a blender or food processor until they are almost pureed. Add figs to the marmalade with one cup of water. Let it cook on low heat for about an hour. The result should be a dense marmalade. Add more water while it’s cooking if needed.

Preheat the grill. Cook the duck breast for about 12 minutes on both sides. Three minutes, divided into four parts: the first three minutes on the skin, then flip it over. Pour the honey and salt on the cooked skin and cook for three more minutes. Repeat this twice. The fat of the breast will drip into the flame and produce a lot of flame. This helps create a crispy skin. When you’re done, set the breasts aside and cover them with aluminum foil. Let them rest for one minute. Slice them thinly on their shorter, horizontal side. Display the slices onto a plate and add a pinch of salt and drizzle with extra virgin olive oil. Serve with the shallot marmalade and two whole dry figs.

Grilled Lamb Burgers with Harissa Yogurt

Grilled Lamb Burgers with Harissa Yogurt

Download printable .pdf file.

Here is an easy summer recipe featuring Fossil Farms lamb burgers using classic flavor combinations from the Mediterranean.

Ingredients
4 ea. Fossil Farms 8 oz. Lamb Burgers
1 tbsp. Za'tar seasoning
8 oz. Goat's milk or Greek yogurt
1 tbsp. harissa paste
2 tbsp. fresh mint, chopped
Juice 1⁄2 lemon
1 ea. hot house cucumber, sliced thin
Kosher salt

Directions
1. Preheat your grill for direct grilling.
2. Make yogurt by mixing yogurt with harissa paste, mint, salt and lemon juice.
3. Toss cucumbers with equal parts salt and sugar.
4. Sprinkle lamb patties with Za’tar seasoning.
5. Grill to desired doneness.
6. Serve on your favorite rolls with harissa yogurt, thin sliced red onion, butter lettuce, feta cheese, and cured cucumbers.

Grilled Venison Tenderloin with Orange and Apricot Mostarda

Fossil Farms Grilled Venison Tenderloin with Orange and Apricot Mostarda

Download printable .pdf file.

Ingredients
1 package Fossil Farms Venison Tenderloin
2 whole oranges, segmented and juice reserved
6 oz. dried apricots, chopped medium sized
1 tbsp. whole grain mustard
1 tbsp. olive oil
1 tbsp. chopped ginger
3 tbsp. water
2 tbsp. sugar
1 tbsp. butter
1⁄4 cup dry white wine
1 tbsp. white vinegar

Directions
For the Mostarda
In a small saucepan, combine the apricots, ginger, water, sugar, wine and vinegar. Cook on medium low heat until apricots have softened and most of the liquid is absorbed. Stir in the oranges, mustard and butter; simmer until mostarda reaches a jam like consistency, 3-5 minutes. Serve warm or at room temperature.

For the Venison
Remove the venison from the package and pat dry. With a boning knife, remove any excess silver skin or fat. Season with oil, salt and pepper. Heat grill to 450 degrees. Grill Venison Tenderloin until medium rare or 5-6 minutes a side. Let rest 7 minutes and slice to serve.

New Jersey Raised Berkshire Pork Tenderloin Milanese

Fossil Farms New Jersey Raised Berkshire Pork Tenderloin Milanese

Download printable .pdf file.

Ingredients
1 pc Fossil Farms Berkshire Pork tenderloin
3 cups panko breadcrumbs
1 cup parmesan, grated
3 whole eggs
1⁄4 cup milk
2 cups flour
2 tbsp. kosher salt
2 tbsp. fresh black pepper
Vegetable oil as needed
1 lemon, sliced

Directions
Open the pack of Pork tenderloin and slice lengthwise into 4 even pieces. Place a piece of plastic wrap over each piece and using a meat mallet gently pound each fillet so it has increased in size by about 1.5 times.

Put together your breading procedure. Using 3 individual containers, make the flour mixture with flour, salt and pepper. In the next container, add the eggs and milk and whisk until well beaten. In the last container, add the breadcrumbs and cheese and mix well.

Begin the breading process by dredging the pork into the flour, then egg wash, and finally the panko, coating well. Repeat until all pork is well breaded.

Preheat the oil in a pan to about 400 degrees or until just below smoking.

Sauté breaded pork piece by piece until golden brown, careful not to overcrowd the pan or burn. Cook to medium rare, and serve with sliced lemon. Pairs well with your favorite grains, vegetables or salad.

Oaxaca Wild Boar Bacon

Fossil Farms Oaxaca Wild Boar Bacon

Download printable .pdf file.

Ingredients
5 lb. Fossil Farms Wild Boar Belly
1 c Kosher salt
¼ c raw demerara sugar
¼ c dark brown sugar
1/8 c ground toasted Pasilla de Oaxaca chile (you can substitute Ancho chili or Chipotle) Equal parts oak, pecan, and hickory wood chips (if using a smoker)

Method
Find a container or Ziploc bag large enough to hold the Wild Boar Belly. Make rub by combining salt, sugars, and chile. Rub mix all over the belly and place in container. Let rest in the refrigerator for 6 days, flipping the belly over every day. The belly will release a lot of liquid during this time creating its own marinade.

On day 7, rinse the belly and allow to dry in your refrigerator for 24-48 hours.

Set up your smoker to 200F. Smoke for 2-3 hours or until the internal temperature of the belly is 150F. You can do this in a low oven as well, however you won’t get the smoke flavor you are going after. Enjoy thick, sliced, or diced!

Piedmontese Rib Roast with Dijon Mustard

Fossil Farms Piedmontese Rib Roast
with Dijon Mustard Crust and Foie Gras Butter

Download printable .pdf file.

Ingredients
1 Fossil Farms Piedmontese 4 LB rib roast
2 tbsp. grapeseed oil
1⁄4 cup Dijon mustard
1 tbsp. honey
2 cups panko breadcrumbs
1 oz. chopped parsley
1⁄2 tsp. salt and pepper

Preheat oven to 350 degrees. In a large cast iron pan, add grape seed oil and turn on high heat. Once pan is hot, almost to the point of smoking, sear the Piedmontese rib roast on all sides until evenly browned. Remove from pan and put to the side. In a medium mixing bowl, combine the mustard, honey, salt and pepper and whisk until smooth. Generously cover the Piedmontese roast with the mustard mix. In a second large mixing bowl, mix the breadcrumbs and parsley. Roll the rib roast that has now been seared and covered in honey Dijon in the breadcrumbs. Place on roasting rack in the oven for 25-30 minutes or until the internal temperature reaches 140 degrees for medium rare doneness. Let rest at least 10 minutes before slicing.

For the Foie Gras Butter
4 oz. Fossil Farms pre-sliced Foie Gras
4 oz. high quality unsalted butter
Pinch of kosher salt, pepper, and nutmeg

Directions
Place the 4 oz. Foie Gras in a plastic zip lock bag. Make an ice water bath and set aside. In salted boiling water poach the Foie Gras until soft and starting to melt, about 2 minutes. Drop the bag in the ice water to cool. Remove the Foie Gras from the water bath and place in food processor. Add butter, salt, pepper and nutmeg and process until smooth. Wrap in plastic wrap and keep refrigerated. To serve, slice Foie Gras butter and place on top of sliced Piedmontese rib roast.

Porchetta Di Testa

Porchetta Di Testa by Robbie Felice of Viaggio Ristorante

Porchetta Di Testa

Download printable .pdf file here.

Ingredients
1 Fossil Farms Pig Head (call office to purchase, 973-917-3155)
3 pounds Kosher Salt
1 ea. head of celery
5 ea. white onion
1⁄2 cup fennel seeds
8 ea. star anise
1 cup whole black peppercorns
1.5 pounds Dark Brown Sugar
6 ea. carrots
1⁄2 cup crushed red pepper
1⁄2 cup mustard seeds
4 ea. cinnamon sticks
3 tbsp. #1 curing salt

For the brine
Combine all ingredients EXCEPT curing salt in pot and simmer for one hour. Strain and add ice to fill a 24 QT capacity container or stock pot. Once cool, add curing salt.

For the head
Using a very sharp boning knife, carefully debone the pigs head, starting from the back. Try to remove the face from the skull in one whole piece. Place deboned head in prepared brine for 5 days. Remove head from brine and roll into a tight cylinder, secured with butchers twine. Prepare a large water bath with an immersion circulator set at 180F. Use a Vacuum Seal or double wrap tightly in Foodservice grade plastic wrap. Cook sous code @ 180F for 8 hours, then cool in ice bath. Remove plastic and ties. Best if sliced very thin on deli slicer and served with seasonal preserves and charred bread.

Pork Carnitas

Pork Carnitas by Chef Paolo Perlata of Gran Electrica

Pork Carnitas

Download printable .pdf file here.

Ingredients
1 ea. Fossil Farms Berkshire Pork Boston Butt
4 quarts pork or chicken stock to cover the meat
1 ea. yellow onion
3 ea. garlic cloves
1 ea. bay leaf
1 bunch thyme
1 ea. bag good quality, hand pressed corn tortillas

Salsa Verde
10 ea. tomatillos
1 ea. small onion
4 ea. garlic cloves
1⁄2 ea. jalapeño
1 bunch cilantro

Directions
Preheat oven to 300 degrees. In a deep baking dish, add pork butt and stock with onion, garlic and herbs. Cook in the oven for 4 hours (or until cooked through). Let cool, and remove the pork from the stock. Rough chop into 1⁄4 inch cubes. Reserve 1⁄2 cup cilantro and white onion for garnish and dice small.

Roast salsa verde ingredients in oven at 350 degrees for 20 minutes. To finish, blend everything together with the cilantro and set aside

To serve, fill tortilla with carnitas and salsa verde, and garnish with chopped onion and cilantro.

Roasted Brussel Sprouts with Mangalitsa Pancetta and Toasted Walnuts

Fossil Farms Roasted Brussel Sprouts with Mangalitsa Pancetta
and Toasted Walnuts

Download printable .pdf file.

Ingredients
4 slices Fossil Farms Mangalitsa Pancetta, roughly chopped
1 lb. Brussel sprouts, cut in half and stem removed
1⁄2 cup walnuts, roughly chopped
2 tbsp. brown sugar
Kosher Salt and pepper, as needed

Directions
Mix the walnuts with the brown sugar and a pinch of salt. Toast in the over at 350 degrees for 8 minutes or until the nuts are brown.

Cook the pancetta in a large cast iron pan. Remove from the pan and let drain on a paper towel. Reserve the fat.

In a large mixing bowl, toss the Brussel sprouts in 2 or 3 tablespoons of the pancetta fat, until thoroughly coated. Season with salt and pepper and place on a large sheet pan. Distribute evenly so the Brussel sprouts do not overlap or touch. Cook at 425 degrees for 12-15 minutes, or until they are slightly brown and al dente. Finish by tossing with toasted walnuts and serve.

Roasted Dry Aged Alina Duck Breast, Spiced Apple Butter, Tangerine Marmalade, Charred Baby Tango Lettuce

Roasted Dry Aged Alina Duck Breast, Spiced Apple Butter, Tangerine Marmalade, Charred Baby Tango Lettuce by Chef Nicholas Cataldo of Cata Restaurant

Pork Carnitas

Download printable .pdf file here.

Ingredients (Yields 4 portions)
1 ea. Fossil Farms Whole Alina Duck
1/2 tsp. cinnamon
5 ea. tangerines
2 ea. Granny Smith apples
1/4 tsp Black pepper
1 ea. baby tango lettuce
1/2 tsp. Sea salt
1 ea. blood orange
2 tbsp. olive oil

Duck
Dry off the duck and remove remaining innards. Remove the breasts and set aside. Use the rest of the duck for confit and stock.

Spiced Apple Butter
Peel and slice thin 1 Granny Smith apple. Heat a small sauce pot with extra virgin olive oil until oil is hot. Add in the sliced apple along with the salt, and stir continuously for 1 minute. When the apples turn translucent, add the cinnamon and black pepper. Continue to cook on high heat, stirring continuously. You don’t want any moisture to accumulate on the bottom of the pot. After 5 minutes (approximately), the apple mixture will be ready. Puree the mix, while hot, until completely smooth. Set aside and keep warm.

Tangerine Marmalade
Zest and juice all of the tangerines. Place into a small pot and over low heat. Cook until reduced by half. Puree the mixture until smooth and chill.

Tango Lettuce
Remove very bottom of the head of lettuce along with any wilted leaves. Soak in cold water to remove the fine sand, approximately 30 minutes.

For Assembly
Season the duck so that a fine, snow like layer of salt covers the skin and flesh. DO NOT SCORE THE SKIN!!! Place Duck Breasts skin side down in an iron pan on medium heat. Cook the Duck for about 10 minutes, draining the fat as it accumulates, then flip and cook for about 30 seconds. Remove from pan and let rest on a cooling rack for 10 minutes. While resting, add the lettuce to the same pan as the duck over high heat. Season with salt and let char on one side. Do not flip. Once lettuce is sufficiently charred, remove from the pan and place on a paper towel to drain. Make sure to leave the charred side up. On a warm plate, place 1 tablespoon of the marmalade on one side of the plate and drag across to the other side. Add 1 dollop of the apple butter in the middle. Place the lettuce on the right side. Slice one Duck breast down the center, lengthwise. Garnish with sea salt, and place on the left. Cut blood orange in segments and garnish with a small diced apple.

Sautéed Chicken Breast with Swiss Chard and Cherry Tomatoes

Fossil Farms Sautéed Chicken Breast with Swiss Chard and Cherry Tomatoes

Download printable .pdf file.

Ingredients
1 package Fossil Farms Boneless Skinless Chicken Breast
1 cup cherry tomatoes, sliced in half
1 bunch Swiss chard, washed and julienned
1 shallot, chopped
3 cloves garlic, chopped
1⁄2 cup chicken broth
1 tbsp. butter, cubes
1 half lemon juice
Parsley, chopped for garnish
1⁄4 seasoned all-purpose flour
Vegetable oil as needed
Kosher salt and fresh black pepper as needed

Directions
Fillet chicken breast into flat even pieces. Season with salt and pepper. Generously coat chicken breast in seasoned flour until covered. Sauté chicken on medium high heat in vegetable oil until golden brown and cooked through. Let rest on paper towels.

Using the same pan, reduce heat and add garlic and shallot. Sauté until translucent. Add sliced cherry tomatoes, Swiss chard and chicken broth and reduce liquid by 3/4 over medium heat to create a sauce. When liquid has reduced, add lemon juice and place chicken back in pan. Turn heat off and add butter. Garnish with parsley and serve.

Seared Pekin Duck Breast

Fossil Farms Seared Pekin Duck Breast
with Soft Cooked Duck Egg Risotto

Download printable .pdf file.

Ingredients
2 nine oz. Fossil Farms Magret Duck Breast
1 cup Arborio rice
1⁄4 cup white wine
2 tbsp butter
2 cups chicken stock
2 Duck Eggs (Can purchase these in the Fossil Farms Company Store & Retail Market in Boonton, NJ)

Directions for the Duck Breast
Open Duck Breast out of package and score skin on the bias. Place Duck Breast in cast iron pan skin side down and heat to medium. Cook skin side down for approximately 15 minutes or until fat has rendered from skin and is brown and crispy. Turn Duck Breast over onto meat side and continue to cook 3-5 minutes or until duck is at desired internal temperature. Let rest 10 minutes; slice and serve.

Directions for the Duck Eggs
Heat water in medium saucepot to 138 degrees. Add Duck Eggs in the shell and cook for 30 minutes, keeping the temperature constant with low heat and a thermometer or emersion circulator. Let eggs rest for 10 minutes.

Directions for Risotto
Bring chicken stock to simmer and reduce heat to low. In small sauce pot add 1 tsp butter and toast Arborio rice for 2-3 minutes. Add wine and reduce. When wine is reduced by half, add chicken stock 1 ladle at a time, stirring constantly. Continue by adding more stock and stirring at medium heat as liquid cooks off until all chicken stock is gone. Season to taste with salt and pepper and finish with butter.

After risotto is plated indent the top with a spoon to cradle the egg. Crack soft cooked duck over the rice.

Smoked Brisket, Texas Style

Fossil Farms Smoked Brisket, Texas Style

Serves a lot

Download printable .pdf file.

There are a million different BBQ rubs and recipes on the market. In Texas, good BBQ is all about the meat and the smoke. This recipe is incredibly simple, but the most important ingredient is patience. You can’t rush good barbecue.

Ingredients
1 ea. Fossil Farms Local Angus Brisket
1⁄2 c Kosher salt
1⁄2 c Medium coarse black pepper
1⁄2 c vinegar based hot sauce such as Crystal
1⁄2 c water
Oak & Hickory wood
Butcher paper or aluminum foil

Directions
1. Set up a fire for indirect heat between 250F-275F- preferably with an offset smoker using a combination of oak and hickory wood.
2. Trim brisket of any excess fat. You want fat, but if there is anything crazy hanging off, you can get rid of it.
3. Liberally season with equal parts of salt and coarse black pepper.
4. Fill a plastic mist bottle with equal parts hot sauce and water. For a different flavor, you can use Worcestershire or apple cider. You can also just use water. The function is to help keep surface moisture on the meat during a very long cook time.
5. Place brisket in your smoker with the fat end closest to your fire.
6. The brisket will take between an hour and an hour and a half PER POUND depending on the consistency of your fire. Smoke for 5-6 hours untouched. After that time, begin spritzing the meat every hour to help the brisket stay moist on the outside. Once you are happy with the color and “bark” on the outside, tightly wrap the brisket in butcher paper or aluminum foil and put back in the cooker.
7. If you maintain a steady low temperature, the brisket should be ready after about 12 hours. The meat will be very forgiving and will be noticeably soft. Allow the brisket to rest off the heat (still wrapped) for an hour before serving. Slice against the grain.

Stone Fruit Salad with Hot Coppa and Ricotta Salata

Fossil Farms Stone Fruit Salad with Hot Coppa and Ricotta Salata

Serves 4

Download printable .pdf file.

The melon and prosciutto salad is a classic Italian staple in the summer time. This is a riff on that salad highlighting different flavors and textures of ripe summer stone fruits with a nice gentle heat of spicy Coppa instead of prosciutto. Use whatever looks good at the market. You can even add tomatoes to the mix.

Ingredients
One 8 oz. block of Ricotta Salata, cut into medium dice
3 tbsp. chardonnay vinegar
Juice of 1 lemon
1⁄4 c extra-virgin olive oil
1 tsp coriander seeds, toasted and crushed
2 ea. peaches, pitted and cut into thick slices
1 ea. nectarine, pitted and cut into thick slices
2 ea. plums, pitted and cut into thick slices
1 c cherries, pitted and halved
1 pkg. Mosefund Mangalitsa sliced Coppa, julienned
Fresh parsley and sorrel, coarsely chopped
1⁄4 c toasted pine nuts
Kosher salt and pepper

Directions
1. In a medium-large mixing bowl, add all chopped ingredients except for pine nuts and a pinch of chopped fresh herbs.
2. Allow to marinate an hour before serving.
3. Toss again to redistribute the dressing, which will now contain juice released from the fruit.
4. Top with fresh herbs and toasted pine nuts.

Turkey Chorizo

Fossil Farms Turkey Chorizo

Download printable .pdf file.

Ingredients
3 lb. ground turkey
1 tbsp. kosher salt
1 ½ tbsp. ancho chili powder
½ tbsp. smoked paprika
½ tsp ground achiote chili
6 cloves garlic, finely minced
1 tsp Mexican oregano (can use oregano if you cannot find Mexican)
2 tsp ground cumin
1 tsp ground black pepper
½ tsp ground clove
½ tsp ground coriander
¼ tsp ground Mexican cinnamon (can use regular cinnamon if you cannot find Mexican)
1/3 c apple cider vinegar

Directions
In a large bowl, mix all of the spices into the turkey. Add vinegar and mix until the mixture firms slightly and feels a little tacky. Refrigerate overnight for flavors to develop. Stuff into casings or use as is.

Wild Boar Belly with Apple Chutney

Fossil Farms Wild Boar Belly with Apple Chutney

Download printable .pdf file.

Ingredients
1 four to five pound Fossil Farms Wild Boar Belly
1 cup granulated sugar
3⁄4 cup kosher salt
1 bay leaf
1 small cinnamon stick
1 sprig parsley
4 apples, skinned, cored and chopped
1 tbsp. finely chopped celery
1 tbsp. finely chopped shallot
1 tsp. cinnamon
1 tbsp. brown sugar
1 tbsp. chopped parsley
1 tbsp. cornstarch, dissolved in 2 tbsp. water
1 tbsp. butter
1 half lemon
1⁄4 cup chicken or vegetable stock

Directions
Mix 1 cup granulated sugar, 3⁄4 kosher salt, 1 bay leaf, 1 cinnamon stick and 1 sprig of parsley together and generously cover the Wild Boar belly in a pan. Pack tightly with Plastic wrap and refrigerate overnight or up to 24 hours. After 24 hours, wash the Wild Boar belly, removing the remains of the salt mix.

Preheat oven to 300 degrees.

Pat the belly dry and place on a wire rack in oven. Cook for 2.5 hours or until fork tender.

While the Wild Boar Belly is cooking, start the chutney by melting butter in medium sauce pan. Sauté the shallots and celery until translucent then add the chopped apple. Squeeze the juice out of 1 half lemon and continue cooking for 5-8 minutes. Add the stock. Cook on low until it is reduced by half. Finish by adding cornstarch slurry, brown sugar and cinnamon. Bring to a simmer for 2 minutes and turn off heat. Add Chopped parsley and serve at room temperature.

Wild Boar Meatballs with Cilantro Sauce

Wild Boar Meatballs with Cilantro Sauce by Chef Brian Poe

Wild Boar Meatballs with Cilantro Sauce

Download printable .pdf file.

Meatballs
5 lbs. Fossil Farms Wild Boar Ground Meat
1⁄4 cup chipotle peppers
6 oz. lime, juiced
8 oz. panko breadcrumbs
1 bu. Cilantro
Salt and pepper to taste

Directions
Puree chipotle, cilantro, and lime juice in food processer and combine with wild boar. Add breadcrumbs and mix until combined. Portion into 2 oz. balls and roast at 350F for 15 minutes. Set aside.

Pickled Serrano Chiles
1 cup rice wine
1 ea. Bay leaf
Pinch black peppercorn
6 ea. serrano peppers, chopped
Pinch pink peppercorn
Pinch coriander

Directions
Using a medium sized pot, bring vinegar to boil. Add seasonings, then place chopped serrano. Remove from heat and let cool.

Serrano Salsa
2 ea. diced Roma tomatoes
5 ea. pickled Serrano chiles
Pinch of salt and pepper
1⁄2 bu. cilantro
1 ea. lime, juiced

Directions
Combine all ingredients and reserve.

Chili Ginger Sauce
1 cup vegetable stock
1 cup sugar
2 oz. garlic minced
2 oz. tomato paste
1 cup rice wine vinegar
1⁄4 cup fish sauce
2 oz. ginger minced
4 oz. green label Asian sauce (chili garlic paste)

Directions
Sauté garlic and ginger in hot garlic oil. Add all other ingredients, bring to boil then remove from heat. Puree the mixture and cool.

Meatball Sauce
1 cup Chili Ginger Sauce
1 cup water
1 bu. Cilantro
1 cup pickled serrano chiles
1 cup veal stock

Directions
Combine Chili Ginger sauce, pickled serrano chiles, water and veal stock and simmer for 1 hour. Cool and add chopped cilantro.

Presentation
Add the meatballs to the baked Meatball sauce. Enjoy.

Wild Boar Mini Shoulder Roast

Fossil Farms Wild Boar Mini Shoulder Roast
with Curried Kale and Spring Garlic

Download printable .pdf file.

Ingredients
1 two Fossil Farms Wild Boar Mini Roast
1 bunch kale
3 pieces spring garlic
2 tsp yellow curry powder
1 tsp cayenne pepper
1 tbsp. kosher salt
1 tbsp. course ground black pepper
1 tbsp. grapeseed or blended oil
2 tbsp. unsalted butter
1⁄4 cup vegetable stock

Directions
Wild Boar

Preheat oven to 275 degrees.

Season the Wild Boar roast with kosher salt and black pepper. Heat cast iron pan on high until just before oil begins to smoke. Sear the roast on all sides. Color should be brown and caramelized. After Wild Boar is seared, remove from pan. Place in oven at 275 degrees on a roasting rack for 1 hour 30 minutes. Remove boar and let rest minimum 10 minutes. Slice thinly to serve.

Julienne spring garlic and kale. Wash thoroughly. In a medium pot add 1 tbsp. butter and sweat the spring garlic until soft and translucent, then add kale. Add half of the vegetable stock and continue to sweat the kale for 10 minutes. When kale is soft and ready to be served, add the remaining vegetable stock, curry powder and cayenne. Finish with 1 tbsp. butter and season to taste.

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