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Ingredients
US|METRIC
2 SERVINGS
- 2 Tbsp. duck fat (can substitute butter)
- 2 cups onions (chopped)
- 6 cloves garlic (minced)
- 50 mL port
- 680 grams venison (New Zealand, can substitute ground pork)
- 250 grams pork fatback (cut into a small dice)
- 3 cups pig's blood
- 3/4 cup cooked rice
- 3/4 cup cooked barley
- 1/2 cup oats
- 1/2 cup fresh parsley (chopped)
- 1 tsp. fresh sage (chopped)
- 1 tsp. fresh thyme (chopped)
- 1 tsp. fresh oregano (chopped)
- 1/2 tsp. ground allspice
- 1 tsp. curry sausage spice mix (, can substitute mild curry powder)
- 2 tsp. black pepper
- 1 Tbsp. smoked paprika
- 2 Tbsp. salt
- 2 eggs
- 1/2 tsp. fennel seeds (toasted and ground)
- 1 tsp. coriander seeds (toasted and ground)
- 2 tsp. mustard seeds (white, toasted and ground)
- 1 tsp. cumin seed (toasted and ground)
- 1 bay leaf (crumbled)
- 1 tsp. aleppo (sun dried Syrian chili pepper)
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Directions
- 1. Combine the onions, garlic, and duck fat in a sauté pan and sweat over low heat until very soft.
- 2. Raise to high heat and when pan is hot add port. Cook off alcohol and continue cooking until almost dry.
- 3. Cool completely.
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