OK Badger Dogs.....you've caught and killed your poor badger, so now what?
'Bad Boy,' a dachshund in the UK, offers up a simple recipe that would make a nice addition to your holiday table this year in lieu of typical standards like turkey, ham, or beef. This can only be the dachshund's favorite dish: The Christmas Badger.
1 30lb – 35lb badger
4 litres Holts bitter
1kg sausage meat
8 large onions
4 sticks celery
8 tbsp wholemeal breadcrumbs
zest and juice of 1 orange
2 tbsp thyme
3 tbsp parsley, finely chopped
2 tbsp allspice
Eviscerate and skin the badger. Soak it in a fast flowing river for at least 48 hours. This will help to degrease it more easily. Hang the badger over a smudge fire for at least another two days until the meat has begun to stiffen.
Gather the seasoning. Mix the stuffing ingredients and allow to cool for 36 hours. Dice the onions and place the badger in a cooking bag (a washed, empty Fisons bag will do). Insert the stuffing at the rear and line the bag with the onions. Pour the Holts bitter over the meat.
Place the badger in a stone pit oven or conventional cooker set to 325º F/ gas mark 6. Allow plenty of time because a 30lb badger will take 6-8 hours to cook. Use a meat thermometer, if you have one, to ensure thorough penetration of the heat.
The result is a gamey, very Christmassy roast.