Fossil Farms is a mission driven company guided by a few core principles.

This means, consistently having the best quality products and the best service in the industry.

Recipes for Exotic & 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.

Apple Smoked Pekin Duck with Bourbon Honey Glaze

Fossil Farms Apple Smoked Pekin Duck with Bourbon Honey Glaze

Apple Smoked Pekin Duck with Bourbon Honey Glaze

Download printable .pdf file.

Ingredients - Apple Smoked Pekin Duck
1 6 lb. Fossil Farms Pekin Duck
3 tbsp. Chinese 5 Spice
2 tbsp. sea salt
2 tbsp. black pepper, cracked
3 ea. Bay Leaf
1 head fresh garlic
2 oz. fresh ginger
1 orange
1 bag Apple Wood or Cherry Wood chips

Ingredients - Bourbon Honey Glaze
2 oz. Bourbon
8 oz. honey
1 tsp. star anise, ground
1 vanilla bean

In a small saucepan, bring honey to light simmer. Add star anise and vanilla bean. Stir and remove from heat. Stir in Bourbon and allow to cool to room temp.

Preheat grill to 300 degrees. For gas grills, place chips in a basket or make a tinfoil pouch and place on grill. For charcoal grills, soak wood chips in water for a few hours, then place directly on hot coals. Rinse duck, pat dry. Lightly score skin. Thoroughly rub 5 spice, sea salt and cracked black pepper all over duck.

Roughly chop garlic, ginger and half of an orange. Place all inside duck cavity.

Place duck on roasting rack inside deep roasting pan.

Place duck inside of grill and start burning wood chips. Allow to cook at 300 degrees for 70-90 minutes.

Increase grill temperature to 400 degrees for another 15 minutes or until all skin is crispy and most of the fat has rendered out of duck.

Remove duck from grill and coat with Bourbon honey glaze.

Beef and Noodles from Grandma Johnson

Hudson Jane’s Grandma Johnson’s Beef and Noodles

Grandma Johnson’s Beef and Noodles

Download printable .pdf file here.

1 ea. Fossil Farms Angus Flap Tri Tip Steak or Angus Inside Skirt Steak
1 ea. store bought egg noodles (we make our own, but for the home cook, store bought is easier!)
1/4 cup Canola oil
Mushroom Gravy (recipe below)
Candied Shallots (recipe below)
Dry rub (see recipe below)

Dry Rub
1 cup Paprika
1/8 cup Red chili flakes
1/4 cup Ground fennel seed
1/8 cup Black pepper

Combine all ingredients and set aside.

Mushroom Gravy
4 cups Mushroom stock
1/8 tsp. Red chili flake
2 oz. Butter
1 tsp. Salt
3-4 sprigs Fresh thyme
1 lb. Cremini mushrooms, cleaned
1/8 tsp. Ground nutmeg
3 tbsp. All-purpose flour
1/4 cup Extra virgin olive oil

Pre-heat oven to 400. Heat saucepan over medium heat. Add butter to melt. Add flour, chili flake, nutmeg and salt and stir to mix well to make a blonde roux (2-3 minutes). Add mushroom stock and stir to combine. Stir occasionally and simmer for 25-30 min. Quarter cremini mushrooms and coat with olive oil, thyme and season with salt and pepper. Put in oven for 10-12 minutes, or until golden brown and set aside. Once gravy has reduced down to a thickness that will coat a wooden spoon, strain and place roasted cremini mushrooms in gravy. Check for seasoning, and add salt and pepper to taste. Set aside for later.

Candied Shallots
5 Shallots, cleaned and peeled
1 cup Balsamic vinegar
1 cup Sugar
1 ea. Bay leaf

Pre-heat oven to 375. Place all ingredients in a saucepot over medium heat to dissolve sugar. Place pot in oven, and let liquid reduce down to a thick syrup like consistency (appx 45 minutes). Once shallots are tender, remove from heat and set aside.

Butcher Tri tip into appx five 6-8 oz. portions. Rub steaks with dry rub and let sit for 12 hours. Pre-heat oven to 400. Cook egg noodles according to package directions. Heat canola oil in a cast iron pan on high heat. Add Tri Tip Steak or Skirt Steak, cooking in batches to avoid overcrowding of pan. Sear on all sides. Place pan in oven and cook to desired temperature of meat. Remove from oven and allow to rest for 3-4 minutes. Cut on the bias into slices. Toss cooked egg noodles with mushroom gravy. Put cut steak on top and garnish with one candied shallot. Check for seasoning and adjust to taste.

Berkshire Pork Chop from Chef Joshua Peoples

Berkshire Pork Chop with Smoked Pepper Relish, Radish, Pear & Togarashi by Joshua Peoples

Berkshire Pork Chop

Download printable .pdf file here.

Yield 8 ea.

Pork Brine Ingredients
1 pkg. Fossil Farms Berkshire Pork French Rack
1⁄4 cup salt
6 ea. Star anise
6 ea. Garlic cloves
6 cups orange juice
1 tbsp red chili flakes
2 ea. Cinnamon sticks
1 ea. Lemon, thinly sliced

Remove packaging from French Rack. Slice into individual chops. Add all ingredients to a stainless steel pot and bring to a simmer; cool to room temperature. Chill in refrigerator and brine pork chops for at least 6 hours.

Smoked Pepper Relish Ingredients
1.5 pounds smoked bell peppers
2 cups sugar
4 ea. tomatoes
2.5 cups white vinegar
6 ea. cloves garlic
1⁄4 cup ginger, grated

Smoke bell peppers in smoker between 200-250 degrees for 2-3 hours. Place in mixing bowl and cover with plastic wrap and let sit for twenty minutes. Peel and seed bell peppers, chop and reserve. Grate tomatoes on box grater into stainless steel pot. Add all other ingredients to pot and reduce by half. Cool and fold chopped bell peppers into reserved liquid.

Winter Pear & Radish Salad Ingredients
6 ea. Heritage radishes, sliced into eighths
1 ea. lemon, juiced
2 ea. bunches Coraline chicory
2 ea. Pears, sliced
4 tbsp. Extra Virgin Olive Oil
Togarashi seasoning, to taste

Assorted herbs and greens such as mint, celery or pea shoots

Grill pork chop to internal temperature of 140 degrees, roughly six minutes on each side. Once grilled on first side, spread pepper jam on top of chop so it bakes on as it finishes grilling. In mixing bowl, add lemon juice, EVOO, salt, pepper and togarashi and whisk to form a light vinaigrette. Add pears, radishes and greens and toss to coat. Place one pork chop on each plate and on top with salad.

Berkshire Pork St. Louis Ribs from Chef Billy Kooper

Berkshire Pork St. Louis Ribs by Billy Kooper

Berkshire Pork St. Louis Ribs

Download printable .pdf file.

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

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.

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

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.

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

Berkshire Pork St. Louis Ribs

Download printable .pdf file.

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

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.

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.

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

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.

Blackened Alligator Salad

Fossil Farms Blackened Alligator Salad

Download printable .pdf file here.


1 T cayenne pepper
1 T black pepper
1 T plus ½ tsp. white pepper
6 Pieces Fossil Farms Alligator meat, 6 to 8 ounces each
1 ¼ Cups peanut oil
3 heads romaine lettuce, chopped
2 each scallion, chopped fine
3 Heads Belgian endive, sliced diagonally
1 ½ tsp. salt
1 cup Worcestershire sauce
1 ¼ cups red wine
1 T vegetable oil
1 ¼ cup chopped pecans


In a small bowl, combine the cayenne, black pepper, 1 tablespoon of the white pepper, and half teaspoon of the salt (or less according to taste.)  Set the seasoning mixture aside.

Place the Alligator meat in a shallow dish and pour the Worcestershire sauce over the meat.  Marinate the Alligator for 30 minutes in the refrigerator, turning the meat several times.

In a medium bowl, combine the peanut oil and vinegar with the remaining ½ teaspoon of white pepper and 1 teaspoon salt.  Whisk until well blended, then set the dressing aside.  Preheat oven to 350° F.  Spread the pecans in a single layer on a rimmed baking sheet and roast in the hot oven about 8 minutes.  Let cool.

Sprinkle the marinated Alligator on both sides with the seasoning mixture.  Coat a large cast iron skillet with the oil and heat until almost smoking.  Place the Alligator in the hot skillet and sear about 2 minutes per side.  Remove from the skillet and break or cut into bite size pieces.

In a large bowl, combine the romaine, scallions, endive and blackened Alligator.  Add dressing as desired and gently mix until the ingredients are well coated. Plate salad, then blackened Alligator and garnish with roasted pecans.

Blazing Blue Chicken Meatballs

Fossil Farms Blazing Blue Chicken Meatballs

Download printable .pdf file.

1 package Fossil Farms Chicken Burger patties
Hot sauce, as needed
1 ea. wedge Blue Cheese, for stuffing
2 tbsp. parsley, chopped
1⁄4 cup panko breadcrumbs
2 tbsp. whole milk
1 ea. egg
1 tbsp. Worcestershire Sauce
Celery stalks, cut into halves
Salt and Pepper

Add all ingredients into a mixing bowl except for the Blue Cheese. Mix well, so ingredients are evenly distributed. Break cheese up into 1 inch pieces. Start with chunk of blue cheese, wrap chicken mixture around blue cheese, so that blue cheese is in the center of the meatball. Place on lightly greased sheet tray. Bake at 375F until internal temperature is 160F. Let rest for 3-5 min before eating. Spear meatballs with celery sticks and use as a toothpick.


Fossil Farms Cassoulet

Download printable .pdf file here.

4 ea. Fossil Farms Duck Leg Confit, trimmed of excess fat and pulled off the bone
3 ea. links Fossil Farms Pekin Duck Sausage with Foie Gras, sliced crosswise
4 oz. Fossil Farms Berkshire Pork Bacon, cut into 1-inch cubes
1 ea. medium onion, cut into 1/2 inch dice
3 qt. chicken stock
1 large head of garlic, separated into cloves and peeled and sliced
2 cups coarse fresh breadcrumbs
1/2 ea. head of escarole, chopped small
2 tbsp. chopped parsley
1 tbsp. thyme, picked
2 tbsp. unsalted butter
1 tbsp. olive oil (as needed)
1 lb. dried flageolets or whatever white beans that are available, rinsed then soaked for 2 hours and drained
Kosher salt
Fresh black pepper

In a large heavy pot, brown the sausage, then remove from pot and reserve. Render the bacon and sweat all vegetables except the escarole and parsley. Add a bit of olive oil if the vegetables are sticking to the bottom of the top, as needed. Add the chicken stock and beans and cook until tender. Once beans are cooked, turn off the heat. Add the Duck Confit meat and fold in escarole then butter. Season with salt and pepper. Put in small crock pots or any oven safe ceramic or cast iron pot. Bake at 300F until bubbly and piping hot.

Garnish with breadcrumbs and parsley. Serve.

Char-Grilled Bison Ribeye with Chimichurri

Char-Grilled Fossil Farms Bison Ribeye with Chimichurri

Download printable .pdf file.

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.

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.

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

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 w/ Wild Boar & Cranberry Sausage

Fossil Farms Cornbread Turkey Stuffing with Wild boar and Cranberry Sausage

Download printable .pdf file.

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

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 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.

1 pc Fossil Farms Naturally Raised Angus Beef Brisket
2 ea. onions, 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

Pickling Spices:
2 tbsp. coriander
2 tsp. peppercorns
1 tbsp. mustard seeds
1 tsp. anise seeds
4 large bay leaves
1 tsp. crushed red pepper flakes

Optional Spices:

Combine all pickling spices. Toast at 350F for 2-4 minutes.

Remove brisket from package and pat dry. Place brisket in large pot and add water to cover the meat by one inch. Add your toasted pickling spices and the 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 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

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

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

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.

Elk Osso Buco

Elk Osso Buco by David Fitelson

Elk Osso Buco

Download printable .pdf file here.

2 lbs. Fossil Farms Elk Osso Buco, trimmed, tied and patted dry
3/4 lbs. Yukon gold potatoes
1⁄4 bunch fresh thyme
4 ea. whole cloves
1 ea. onion, medium dice
2 ea. stalks celery, medium dice
2 tbsp. tomato paste
2 qt. chicken or vegetable stock
2 sprigs fresh rosemary
2 dry bay leaves
1⁄4 cup vegetable oil
2 ea. carrots, medium dice
1 can diced San Marzano tomatoes
1⁄2 bottle dry white wine
Salt and pepper

1⁄4 cup parsley, chopped fine
1⁄2 tsp. fennel pollen
3 ea. lemons, zest only
Salt and pepper

(Mix together all gremolata ingredients in small bowl and set aside.)

In a Dutch oven, heat oil over high heat. Sprinkle Elk shanks with salt and pepper, and sear evenly on all sides. Remove and set aside. Add onion, carrot and celery and drop to medium heat to sweat. Deglaze pan with white wine and let reduce by half. Add in tomato paste, tomato and stock. Make bouquet garni with rosemary, thyme, bay leaves and cloves. Place Elk shanks back into Dutch oven and cover tightly. Braise at 250 for 1 hour and 45 min or until shanks are tender. After 1 hour, check every 15 minutes. Once cooked, remove shanks and set aside, skim fat from top of braising liquid. Add in potatoes and reduce braising liquid until potatoes are tender, about 25 minutes.

To plate, simply scoop potatoes and braising liquid reduction into a wide bowl and place shank in the middle. Sprinkle with gremolata and enjoy.

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.

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

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.

Game Chili

Fossil Farms Game Chili

game chili recipe

Download printable .pdf file.

Yield: Serves 12-16 people

1 ea. Fossil Farms Game Chili Kit - includes Elk & Bison Stew meat, Venison, Bison and Piedmontese ground.
2 ea. onion, chopped
3 cloves garlic, chopped
4 stalks ea. celery, diced
80 oz. (5- 16 oz. cans) crushed tomatoes
16 oz. can tomato sauce
1 ea. small Anaheim chili pepper, chopped
1 ea. can navy beans
1 ea, can kidney beans
2 tbsp. oil
Salt & pepper to taste

In a large pot over medium heat, add stew meats until brown. Add celery and onions, cook until vegetables are soft. Add ground meats and cook until brown. Add garlic, pepper and chili powder and mix through. Deglaze with red wine, add beans and mix through. Add crushed tomatoes and tomato sauce and season with salt and pepper. Lower heat and simmer for 2-3 hours. Garnish with your favorite toppings.

Grilled Alligator Sausage, Sprouts & Ale Pickled Mustard Seeds

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.

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

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

Grilled Duck with Figs and Shallots

Download printable .pdf file here.

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.

2 Fossil Farms Magret 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

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.

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

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 Ostrich Steak with Bourbon Cherry Barbecue Sauce

Fossil Farms Grilled Ostrich Steak with Bourbon Cherry Barbecue Sauce

Grilled Ostrich Steak with Bourbon Cherry Barbecue Sauce

Download printable .pdf file here.

2 8 oz. Fossil Farms Ostrich Steaks
1 small onion, peeled and diced
2 small shallots, peeled and diced 3 cups pureed peeled tomato
1 cup sun dried Bing cherry
1 cup dark brown sugar
1/4 cup cider vinegar
1/4 cup lemon juice
1/4 cup bourbon
1 dash Tabasco smoked chipotle sauce

Sautee onion and shallot in clarified butter for 2 minutes until translucent, add cherries and saute one additional minute.

Remove saucepan from heat and add Bourbon, vinegar, lemon juice, tomato and brown sugar. Return to heat and simmer for 15 minutes.

Add Tabasco and adjust seasonings if necessary.

Grill ostrich 3 minutes per side, turning 1/4 of a turn after 1 1/2 min. Flip and repeat.

Allow ostrich to rest 1-3 minutes, season with salt and pepper. Dress with sauce.

"The sweet dried cherries along with the bite of the tangy Barbecue sauce are the perfect complement to the smoky bourbon. Together they combine for a great pairing with the ostrich."

Grilled Venison Tenderloin with Orange and Apricot Mostarda

Fossil Farms Grilled Venison Tenderloin with Orange and Apricot Mostarda

Download printable .pdf file.

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

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.

Heritage Porchetta Sandwich

Heritage Porchetta Sandwich by Gary King of PRINT

Heritage Porchetta Sandwich

Download printable .pdf file here.

Yields Appx: 20 generous portions

Porchetta Ingredients
1 ea. Fossil Farms whole boneless, rind-on Pork Belly, about 12 to 15 pounds
1.5 tsp. fennel pollen
1.5 Tbsp. dried parsley
7 ea. cloves of garlic, minced
3.5 Tbsp. sea salt
1.5 Tbsp. chili flakes

Sandwich Ingredients
20 pieces of ciabatta rolls
3 Tbsp. Olive Oil
1 bunch broccoli rabe, roughly chopped
Pork Rinds (optional)

Salsa Verde Ingredients
1 cup fresh parsley, chopped
1 ea. clove garlic, minced
Pinch chili flakes
2 ea. whole anchovies, minced
1⁄2 cup olive oil
Salt to taste

Place Pork Belly, skin-side down, on a large cutting board. Using a sharp chef's knife, score flesh at an angle using strokes about 1-inch apart. Rotate knife 90 degrees and repeat to create a diamond pattern in the flesh. Mix all the curing ingredients in a bowl. Use your hands to rub the mixture deeply into the cracks and crevices in the meat.

Roll belly into a tight log and push to top of cutting board, seam-side down. Cut 12 to 18 lengths of kitchen twine long enough to tie around the pork and lay them down in regular intervals along your cutting board, about 1-inch apart. Lay rolled pork seam-side down on top of strings. Working from the outermost strings towards the center; tie up roast tightly. Wrap in plastic wrap and allow to cure in the fridge for 24-48 hours.

Pre-heat the oven to 350 degrees F. Place pork in a v-rack set in a large roasting pan, or on a wire rack set in a rimmed baking sheet. Place roasting pan in oven and roast until internal temperature of pork reaches 160°F, about two hours, basting with pan drippings every half hour. Continue roasting until a knife or skewer inserted into the pork shows very little resistance asides from the outer layer of skin, about two hours longer or until it registers 145 degree F internal temperature. When pork is fully cooked, increase oven temperature to 500°F and continue roasting until completely crisp and blistered, about 20 to 30 minutes longer. Tent with foil and allow to rest for 15 minutes. Slice with a serrated knife into 1-inch thick disks and serve immediately as main course or cool and use leftovers to make a delicious sandwich.

Assembly of Sandwich
Heat a grill pan or cast iron on the stove over high heat. Add 3 Tbsp. olive oil. Then add broccoli rabe and sear in pan for 2-3 minutes until wilted; season with salt and pepper. Set aside. Mix together ingredients for the salsa verde. Assemble the sandwiches. Slice open ciabatta rolls and spread salsa verde on both halves. Add slices of porchetta, broccoli rabe and pork rinds for extra crunch! Enjoy!

New Jersey Raised Berkshire Pork Tenderloin Milanese

Fossil Farms New Jersey Raised Berkshire Pork Tenderloin Milanese

Download printable .pdf file.

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

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.

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)

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!

Ostrich Burger with Homemade Buns

Fossil Farms Ostrich Burger with Homemade Buns

Ostrich Burger with Homemade Buns

Download printable .pdf file.

Ingredients - Sauce
3/4 cup yogurt
1 tbsp. fresh lemon juice
2 tsp. dill, chopped
1 garlic clove, minced
1/2 tsp. salt
1/4 cup cucumber, grated

Method - Sauce
* Sauce should be prepared 1 day in advance to maximize flavors.

1. Mix all ingredients in small bowl. Season to taste with salt and pepper.

2. Cover with plastic wrap and refrigerate.

Ingredients - Burgers & Buns
1 pkg. Fossil Farms’ Ostrich Burgers
Fresh radish sprouts or lettuce
2 cups warm water
1 1/2 tbsp. active dry yeast
1/4 cup vegetable oil
2/3 cup white sugar
1 1/2 tsp. salt
6 cups bread flour

Method - Buns
1. In a large bowl, dissolve sugar in warm water, then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2. Mix salt and oil into yeast, then add in flour one cup at a time.

3. Knead dough on lightly floured surface until smooth.

4. Place in a well-oiled bowl and turn dough to coat. Cover bowl with damp cloth or plastic wrap and allow mix to rise until almost doubled in size (about 1 hour).

5. Punch dough down, then knead for a few minutes and divide into rounds. Place rounds on a sheet tray lined with parchment paper.

6. Brush tops of buns with olive oil and sprinkle with sesame seeds. Allow buns to rise for about 15-30 minutes.

7. Bake in oven at 350 degrees F for 30 minutes.

Grill or cast iron pan
2 mixing bowl
Cutting board
Sharp knife
1 large bowl
Damp cloth or plastic wrap
Sheet tray with parchment paper

Method - Burgers
1. Grill or pan sear to medium rare for best quality.

2. If desired, melt your favorite cheese. Try it with Red Dragon cheese - a sharp cow’s milk cheese with whole grain mustard.

3. Top with fresh radish sprouts or lettuce.

Pepper Crusted Yak Burgers

Pepper Crusted Yak Burgers

Download printable .pdf file here.

1 package Fossil Farms Yak Burgers
1 package Fossil Farms Berkshire Bacon
1 ea. small onion, sliced evenly
1 tbsp. Balsamic vinegar
Cheddar cheese, sliced thin
Boston lettuce
Burger Buns
1 tbsp. peppercorns, cracked

Using a heavy pot, add onions, pinch of sugar and balsamic vinegar and cover with lid. Cook over medium low heat until onions are translucent and soft. Cook bacon to personal preference, chewy or crispy. While bacon is cooking, sprinkle and press peppercorns into burgers then season with salt. Grill, pan sear or bake burgers to medium rare as Yak meat is lean and you don’t want to dry it out. Build your burger with caramelized onions, bacon, cheddar cheese, lettuce and any fixings.

Petite Ham

Fossil Farms Petite Ham

Download printable .pdf file.

1 ea. Fossil Farms Berkshire Pork Petite Ham

2 liters of water
3⁄4 cup Kosher salt
1 cup brown sugar
4 tsp. pink salt

Dry Spice Mix
1 cup brown sugar
1 tbsp. Kosher salt
1 tsp. thyme
2 tsp. black pepper, medium grind
1⁄2 tsp. dry mustard
2-3 cup apple juice, added to a spray bottle
3 tbsp. sweet paprika
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. oregano
2-3 tbsp. yellow mustard

To start the brine, use a large container. Combine water, salts and sugar; stir until the salts and sugar dissolve into the water. Place ham into the brine; use a plate with weights to ensure meat is fully submerged, and cover with lid or plastic wrap. Set in refrigerator for 2-3 days.

Remove ham out of the brine and pat dry. Rub the ham with yellow mustard. Use enough so that the spices adhere to the meat. Add the rest of the dry mix ingredients in a large bowl, mix, then rub on the ham.

Adjust your smoker to 225F. If you are using an oven, pre-heat to 225F. Smoke, or cook, pork for approximately 1.5 – 2 hours, basting the meat with apple juice every 15 minutes. Wrap ham loosely in aluminum foil to prevent the outside of the ham from burning. Place the foil wrapped ham back into the smoker, or your oven if desired, until the internal temperature reaches 190F. Remove from the smoker/oven and let rest at room temperature for at least 30 minutes; then slice.

Pheasant Airline Breast with Butternut Squash Puree, Carrots + Radicchio

Fossil Farms Pan Roasted Pheasant Airline Breast with Butternut Squash Puree, Carrots + Radicchio

Download printable .pdf file.

Prep Time: 60 minutes
Yields: 4 portions

1 package Fossil Farms’ Pheasant Airline Breast
1 tbsp. olive oil
3 tbsp. butter, unsalted
8 oz. baby rainbow carrots, peeled
1 medium butternut squash, peeled, seeded, roasted al dente
1⁄2 head radicchio
1⁄4 cup chopped walnuts, roasted
1 tbsp. sherry or apple cider vinegar
Kosher salt, to taste
Ground black pepper, to taste

1 large sauté pan
1 medium sauté pan
1 blender or food processor
1 oven, preheated to 375°F
1 medium bowl

1 Season pheasant breasts with salt and pepper.

2 Preheat large sauté pan over medium high heat. Add oil to the pan once it’s warm to the touch.

3 Place pheasant breast skin side down and sear for 3-5 minutes.

4 Preheat medium sauté pan and add 1 tbsp. butter. Allow butter to melt until lightly golden brown.

5 Add carrots to pan and stir to evenly coat the carrots in butter. Continue cooking over medium heat for 3-5 minutes.

6 Add 1⁄2 cup water to carrots and place in preheated oven to roast until fork tender.

7 Once pheasant breast skin is browned, flip to meat side and place in 375°F oven. Continue to cook until internal temperature of 150°F is reached.

8 Place butternut squash into blender and add butter. Puree until smooth and season to taste with salt and pepper.

9 Roughly chop radicchio and toss with vinegar and walnuts. Season to taste.

10 To serve, spoon squash puree onto plate and place carrots and radicchio over puree. Slice pheasant breast and serve alongside vegetables. Top with pheasant pan drippings.

Piedmontese Rib Roast with Dijon Mustard

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

Download printable .pdf file.

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

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.

Piedmontese Sirloin Filet with Mushroom Sauce

Fossil Farms Piedmontese Sirloin Filet with Mushroom Sauce

Download printable .pdf file.

Prep Time: 40 minutes
Yields: 2 portions

Mushrooms and beef are a classic combination! The Piedmontese Sirloin Filet is an exceptionally tender cut of beef with a clean flavor profile and many health benefits when compared to other types of beef.

2 each Fossil Farms’ Piedmontese Sirloin Filets
8 oz. cremini mushrooms, sliced
1⁄2 shallot, minced
3 garlic cloves, minced
1 tsp. fresh thyme, chopped
1⁄4 cup red wine
1⁄4 cup beef stock
1⁄4 cup heavy cream
Kosher salt, to taste
Black pepper, to taste
Olive oil

1 cast iron skillet
1 large sauté pan

1 Heat 2 tbsp. of olive oil in a cast iron skillet over medium-high heat. Season both sides of steaks with salt and pepper to taste.

2 Sear steaks in cast iron skillet for about 4-5 minutes per side for medium rare. Then, remove pan from heat and allow meat to rest for 5 minutes, tented with aluminum foil.

3 While steak is cooking, make mushroom sauce. Heat 2 tbsp. olive oil in a large pan over medium-high heat.

4 Cook mushrooms until they have softened and released their liquid, about 5 minutes.

5 Add shallot and cook for another 2-4 minutes until softened, stirring frequently.

6 Add garlic and thyme. Cook for 2 minutes until garlic is fragrant and softened.

7 Add wine and cook until reduced by half. Add beef stock and cook until it is reduced to about 1⁄2 cup of liquid.

8 Stir in heavy cream and cook until sauce thickens slightly. Season with salt and pepper to taste.

9 Serve steaks whole or sliced with the mushroom sauce, alongside your favorite sides.

Porchetta Di Testa

Porchetta Di Testa by Robbie Felice

Porchetta Di Testa

Download printable .pdf file here.

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.

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

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 Dry Aged Alina Duck Breast

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

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 + Cherry Tomatoes

Fossil Farms Sautéed Chicken Breast with Swiss Chard + Cherry Tomatoes

Download printable .pdf file.

Prep Time: 30 minutes
Yields: 2 portions

Nothing beats a simple dish that 1 gets cooked all in one pan! Enjoy our quality, all natural Chicken 2 Breast with fresh vegetables and fresh-squeezed lemon for a bright and hearty dish.

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

1 large sauté pan

1 Fillet chicken breast into flat, even pieces and season with salt and pepper.

2 Generously coat chicken breast in seasoned flour until covered.

3 Sauté chicken on medium-high heat in vegetable oil until golden brown and cooked through. Let rest on paper towels.

4 Using the same pan, add garlic and shallots over medium heat. Sauté until translucent.

5 Add shallot and cook for another 2-4 minutes until softened, stirring frequently.

6 Add sliced cherry tomatoes, Swiss chard and chicken broth to pan. Reduce liquid by 3/4 to create a sauce.

7 When liquid has reduced, add lemon juice and place chicken back in pan. Turn heat off and add butter to pan.

8 Serve chicken and vegetables on plate. Garnish with parsley.

Seared Pekin Duck Breast with Soft Cooked Duck Egg Risotto

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

Download printable .pdf file here.

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 foods 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.

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

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.

Smoked Duck Sausage + Kale Soup

Fossil Farms Smoked Duck Sausage + Kale Soup

Download printable .pdf file.

Prep Time: 60 minutes
Yields: 4-6 portions

For the chilly nights ahead, a big bowl of hearty soup is sure to satisfy and often makes for great leftovers the next day. Adding Smoked Duck Sausage into the mix makes this recipe a real winner!

1 package Fossil Farms’ Smoked Pekin Duck Sausage with Apple Brandy
2 qts. chicken stock
1 tbsp. olive oil
1 medium onion, small diced
1 carrot, small diced
1 celery stalk, small diced
1.5 lbs. Russet potatoes, washed, medium diced
1 tbsp. fresh thyme, diced leaves
2 lbs. kale, trimmed, chopped, rinsed, drained
Kosher salt, to taste Black pepper, to taste Pinch of cayenne pepper

1 large stock pot

1 Heat oil in stock pot over medium-high heat. Add sausage and cook until brown on all sides. Transfer sausage to cutting board and allow time to cool before slicing in 1⁄4 inch disks.

2 Reduce heat and add onion, carrot, celery to pot. Season with salt and pepper to taste. Cook vegetables until tender.

3 Add potatoes and chicken stock. Once stock raises to boiling temperature, add kale, thyme and alixws sausage. Simmer for 45 minutes until potato is cooked and kale is tender.

4 Before serving, try broth and add more seasoning to taste.

Smoked Pork Belly with Moppin’ Sauce

Smoked Pork Belly with Moppin’ Sauce

Smoked Pork Belly with Moppin’ Sauce

Download printable .pdf file here.

1 Fossil Farms’ 3.5 lb Skin on Duroc Pork Belly
2 cups Kosher salt
2 cups sugar
2 tbsp. white pepper, ground 2 tbsp. crushed red pepper
4 cups cold water
1⁄2 cup crushed tomato
1 tbsp. crushed garlic
1 tbsp. crushed red chile
4 oz. water
4 oz. beer
1 tbsp. white vinegar

1 five gallon bucket
1 oven/charcoal grill

1. Mix salt, sugar, white pepper, crushed red pepper and cold water to make brine in a 5 gallon bucket.

2. Add Pork Belly and weigh down so it’s fully submerged in brine liquid.

3. After 24-48 hours, remove from brine and pat dry.

4. Cook in a roasting pan in oven or charcoal grill (preferred) skin side up at 300°F for 3-4 hours, or until fork tender.

5. Mix remaining ingredients to prepare Moppin’ Sauce.

6. Once Pork Belly is cooked, baste with sauce and serve with fresh tortillas or crusty rolls.

Steak Cooking Tips

Steak Cooking Tips

Steak Cooking Tips

Download printable .pdf file here.

There are a number of proven and successful ways to prepare and cook a great steak. The following tips can be applied to any type and cut of steak, from Beef to Bison, from Ribeye to Tenderloin, and everything in between.

It all starts with choosing a quality cut of meat from a source you trust.

Below are the two primary methods of cooking steak:

Steak Temperature Chart
Rare = 120 degrees F
Medium Rare = 130 degrees F
Medium = 140 degrees F
Medium Well = 140 degrees F
Well Done = 160 degrees F

Method #1 - Equipment
Grill, broiler or pan (cast iron recommended)
Wire rack
Sheet pan

Method #1 - Direct Heat on Grill, Broiler or Pan:
1. Allow steak or chop to rest at room temperature for at least 30 minutes prior to cooking. Thoroughly preheat your grill, broiler or pan (cast iron recommended).

2. Season steak or chop with coarse sea salt and fresh cracked black pepper. If cooking leaner cuts, use a small amount of oil to avoid sticking.

3. Place steak or chop directly on grill or pan. Sear over medium high heat until dark sear has formed (timing varies depending on thickness and type of steak). Sear all sides.

4. While searing, prepare finishing seasonings like butter, garlic and fresh herbs. Once steak or chop is sufficiently seared, reduce heat to medium and add finishing seasonings. Gently baste steak with these juices until desired doneness.

5. Consider that the steak or chop will continue cooking while resting. Remove steak from grill or pan before it reaches desired internal temperature (3-5 degrees F below desired doneness).

6. Allow steak to rest on wire rack or grate for 10-15 minutes prior to slicing and serving.

7. Drizzle garlic and herb butter drippings. Finish with sea salt.

Method #2 - Equipment
Conventional oven
Cast iron pan
Wire rack
Sheet pan

Method #2 - Slow Rise (Low Heat), Reverse Sear:
1. Preheat oven to 200 - 250 degrees F.

2. Place steak or chop onto wire rack or sheet pan and place into preheated oven.

3. Cook steak slowly at this temperature until desired internal temperature is reached, then remove from oven (105 degrees F for rare, 115 degrees F for medium rare, 125 degrees F for medium).

4. Season with coarse sea salt and freshly cracked black pepper. Place into preheated cast iron pan over high heat. Sear until sufficiently browned on both sides.

5. No resting required, simply slice and serve.

Turkey Chorizo

Fossil Farms Turkey Chorizo

Download printable .pdf file.

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

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.

Venison Osso Buco

Fossil Farms Venison Osso Buco

Venison Osso Buco

Download printable .pdf file here.

4 lbs. Fossil Farms Venison Osso Buco
Salt & pepper
2 tbsp. butter
2 tbsp. olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
3/4 cup red wine, preferably Burgundy/Pinot Noir or Zinfandel
14.5 oz. can of diced tomatoes, drained (or 2 fresh tomatoes, diced)
2 medium celery stalks, finely chopped 2 large garlic cloves, finely chopped
4 cups beef broth
2 bay leaves
2 tsp. fresh thyme
cornstarch (optional)

3 tbsp. chopped fresh flat-leaf parsley
1 tsp. finely grated fresh lemon zest
1 large garlic clove, minced

Preheat oven to 325F. On the stovetop, heat a braiser or large pot over medium-high heat. Season osso buco with salt and pepper. Add butter and olive oil to pot, then, working in small batches, brown osso buco on both sides. Remove browned osso buco to a platter. Reduce heat to medium and saute onion until golden brown, adding a little more butter/olive oil if necessary. Add carrot and celery and saute until tender. Add garlic and saute 1 minute (don’t let it burn). Add red wine and deglaze the pot by scraping up the crusty bits with a wooden spoon or spatula. Add tomatoes, beef broth, bay leaves, and thyme to pot. Return the osso buco to the pan along with any accumulated juices.

Cover the pot and cook in the 325F oven until meat is tender, at least 4-6 hours. When tender, a fork or knife will easily pierce the meat and separate it. If meat is not tender, just keep cooking. There is no such thing as tough osso buco, just osso buco that hasn't been cooked enough.

When the osso buco is tender, remove them from the pot onto a warm platter. Reduce the remaining pan juices by about half on the stovetop over high heat. If necessary, the sauce can be thickened with a water and cornstarch slurry or beurre manie (softened butter and flour mixture).

Prepare gremolata by mixing together parsley, garlic and lemon zest in a small bowl.

Serve osso buco topped with sauce and gremolata. Osso buco goes well with “white” creamy sides such as risotto, polenta, bean puree, or simply creamy mashed potatoes.

TIP: I find braised dishes are even better when allowed to “rest” overnight. The meat is more tender and the flavors have blended. If possible, make a day in advance, store overnight in the refrigerator, then reheat when ready to serve.

Venison Wellington

Venison Wellington by Joseph Cuccia

Venison Wellington

Download printable .pdf file here.

1 ea. Fossil Farms Tenderloin
1⁄2 lb. wild mushrooms
4 oz. white wine
1 tbsp. finely chopped chives
2 ea. pieces Puff Pastry
Olive oil
2 oz. Fossil Farms Foie Gras
1 ea. shallot, sliced thin
1 tbsp. finely chopped parsley
1 ea. egg, beaten
Sea salt
Salt and pepper to taste

Heat a frying pan over high heat, sauté wild mushrooms till lightly brown and tender. Season with salt and pepper, add shallots and continue to cook until translucent. Deglaze with white wine and reduce till dry. Remove from heat and allow to cool. Place in food processor and pulse until smooth; add herbs and set aside.

Season the Foie Gras liberally and sear in a very hot dry pan until brown on one side. Remove from pan and save fat. Pour the fat into the Mushroom mixture and allow remaining Foie Gras to cool in refrigerator. Season Venison with salt and pepper. (you can leave whole or cut into 8oz individual portions.) Heat pan and add small amount of olive oil. Sear all sides of the venison until golden brown, without cooking inside above 110 degrees.

Assemble: lightly roll out 1 sheet of puff pastry, evenly spread mushroom mixture onto puff pastry leaving 1 inch around the perimeter. Cut foie grass into small pieces and place evenly on mushrooms. Place Venison loin in center and brush edges with egg. Roll to create a package, making sure all sides are sealed. Refrigerate for 30 minutes.

Preheat oven to 450 and place wellington on baking sheet. Cut small vent hole in top center to allow steam to escape. Brush with egg wash and sprinkle sea salt on top. Bake for 25 minutes or until golden brown. Slice and serve.

Wild Boar Belly with Apple Chutney

Fossil Farms Wild Boar Belly with Apple Chutney

Download printable .pdf file.

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

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. Sauteށ 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 Bolognese

Fossil Farms Wild Boar Bolognese

Download printable .pdf file.

Prep Time: 90 minutes
Yields: 4 portions

This is a slightly healthier take on a classic Italian dish. Wild Boar is widely used throughout Italy and is a delicious substitute for pork in all of your favorite recipes.

1 lb. package Fossil Farms’ Ground Wild Boar
1 tsp. olive oil
1 medium carrot, chopped
1 small onion, chopped
3 cloves garlic, minced
3⁄4 tsp. dried oregano
1⁄8 tsp. crushed red pepper, or to taste
1⁄2 cup white wine (preferably dry)
1 28 oz. can plum tomatoes, drained and chopped
1 cup reduced sodium or no salt added chicken broth
1 cup reduced fat milk
2 tbsp. all-purpose four
1⁄4 cup chopped fresh parsley, plus more for garnish
Kosher salt, to taste
Black pepper, to taste
1 lb. pasta
Parmesan cheese, freshly grated

1 large pot
1 large sauté pan

1 Place a large pot of salted water over high heat and bring to a boil.

2 While you wait for the water to boil, pour olive oil in a large pan over medium heat. Add the ground wild boar and cook until browned, breaking it up into chunks with a wooden spoon or spatula.

3 Add carrot and onion and sauté, stirring occasionally, until the vegetables are fragrant and begin to soften, about 4 minutes.

4 Add garlic, oregano and red pepper to the pan. Sauté for another minute or so, stirring constantly.

5 Add white wine into the mix and increase the heat to high. Cook, stirring occasionally, until the wine has about evaporated, about 4-5 minutes.

6 Add chopped tomatoes, stir and reduce the heat to low. Cover and simmer, stirring occasionally, for about 30 minutes or until the sauce has thickened.

7 Add chicken broth to the pan and return to a simmer. Meanwhile, whisk the milk and flour together in a small bowl. Once the sauce is simmering again, whisk in the milk mixture.

8 Stir until the sauce has thickened a bit more, about 5 minutes. Stir in 1⁄4 cup of the chopped parsley and season to taste with salt and pepper. Cover and keep warm.

9 Cook pasta according to package directions, or until al dente. Toss pasta with the sauce and serve sprinkled with freshly grated parmesan and parsley

Wild Boar Jambalaya

Fossil Farms Wild Boar Jambalaya

Wild Boar Jambalaya

Download printable .pdf file.

1 lb. Fossil Farms’ Wild Boar Sausage
2 cups chicken stock
1 cup rice
1/4 cup onion, diced
1/4 cup green pepper, diced 1/4 cup red pepper, diced 1/4 cup celery, diced
2 tbsp. vegetable oil 1/2 tsp. Cayenne
1 tbsp. garlic
1 tsp. paprika
1 tsp. oregano 1 tsp. basil
1 tsp. cumin
1 tsp. thyme
2 tbsp. Worchestershire sauce 1 tsp. Tabasco sauce

1 large pan
1 large pot

1. Heat oil in large pan.
2. Crumble Wild Boar Sausage in pan and brown.
3. Place browned sausage in large pot. Add diced celery, onion, peppers and garlic to pot and cook until ingredients soften.
4. Add spices, Worchestershire sauce and Tabasco sauce to pot, stir and cook for 5 minutes.
5. Stir rice into the pot and cook for 3 minutes.
6. Add chicken stock to pot, stir and cook until rice is soft and Jambalaya has thickened.
7. Season with salt and pepper to taste.

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 here.

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

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

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

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)

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

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

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.

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

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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