goose liver pate

Hunting for Dinner: Wild Game Charcuterie (and Recipes for Goose Pastrami, Pâté, and Confit)

As a hunter, one of my primary thoughts when I am out in the field or forest is: How am I going to use whatever I kill? One of the complaints I hear from people who hunt is that they get tired of the same old ways of preparing wild game. It seems like a lot of hunters let their wild game go to waste or give it away because they don’t understand how versatile wild game can be. I grew up in a family that took most of the venison we shot and turned it in to summer sausage or jerky -- not very creative. We ended up giving a lot of it away because after eating the first 30 pieces of jerky or summer sausage sandwiches every day for a week, you lose interest and don’t want to eat either anymore.


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