Food is a resource.
Uncensored, useful and practical, the Pedernal Project seeks to expand users’ knowledge of a wide array of food topics. From wild game to seafood to vegetables, members have access to an ever-growing catalog of videos and unique recipes. Join Jesse Griffiths as he guides you through the seasons and illuminates the real values of these resources. Expect in-depth butchery, processing and cooking tutorials with easy-to-follow, effective recipes that will improve and empower you in the field and kitchen.
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A classic French-style country pâté made with turkey giblets, or use any other game bird's heart, liver and gizzard.
This is a very simple recipe, heavy on the onions (“onion-ed” aoudad). Marinate the cutlets from the hind leg (top, bottom or eye round) for a few hours or up to a couple of days, then grill or griddle them hot, along with the onions from the marinade.
I love this with some white rice, beans and maybe some crispy fried plantains.
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