This is something of a grab bag category, where you will find various sausage-like or cured things that are not really dry aged, nor fermented like salami.
Confit is essentially slow poaching in oil or fat, rillettes are a rough pate — when I make pates they will be in this category, too. I also included coppa di testa, or headcheese, because it is considered part of the overall charcuterie craft. Unlike confit or rillettes, however, coppa di testa does not keep for a long time. Eat it within a week or so.
Start here. Duck confit is a basic skill anyone even remotely interested in cooking ducks or geese should know. It will make even the oldest, gnarliest Canada goose leg tender and wonderful — and just think what it can do for a domestic duck or goose.
A slightly different cure for making confit of pheasant or other upland game birds. Same basic process as with duck, only a different cure.
Duck, goose, turkey or chicken gizzards slowly cooked in duck fat, then seared with wild mushrooms.
Slow-cooked duck or goose legs and wings, pulled from the bone and pounded with more duck fat, brandy and herbs. An especially awesome used for skinned goose legs from birds like Canadas or snow geese.
The key here is the combination of both smoked and freshly poached salmon or trout. A great, easy canape for a party… or for watching the game.
Smoked bluefish mashed into a rough pate or rillette, this is a winner on crackers. One of my go-to appetizers when I can get my hands on bluefish. Mackerel, wahoo, skipjack tuna or jacks work well here, too.
Scrapple means breakfast in the mid-Atlantic states, and this is a traditional recipe for it. Various pork bits, cornmeal, buckwheat flour, pressed into a loaf and then sliced and fried.
A lovely terrine for a party or the holidays, made with a variety of game you happen to have in your freezer at the time.
Not exactly a confit or a rillette, but this sturdy meat pie will last 10 days in the fridge. It’s so solid you can bring it to the duck blind.
A French version of headcheese, made from a wild pig’s head. This is a pretty easy version to make, and can also be done with the heads of deer, goats and lamb.
This is the Italian version of headcheese, stuffed in a casing. I make this with wild boar, but you could also make it with any animal; a young deer is a good alternative.
You can find all sorts of recipes for smoked and cured meats and fish, as well as recipes for fresh sausages, here on Hunter Angler Gardener Cook!
I just completed curing and vacuum packing my confit. Not cooked yet. I have more than I can use and would like to freeze some. Is it advisable and if so at what piont in the process can it be frozen?
Really like your site. I would really like to try the recipe for the “Corned Gizzards and Cabbage” but both the “Read More” and Title link take you to the recipe for “Corned Gizzards Confit”. I imagine that both recipes are pretty similar but thought I would report this issue for proper linking to the recipe.
Gahan: I combined the recipes.
I’m wondering about smoking a pheasant then trying to turn into rilletes. Not sure when I’d combine the fat in, or whether to pack the cooked pheasant in and then top with hot butter and jar.