All tagged meat

Zweifel Chip Chicken

Zweifel Chip Chicken

I'm often too lazy to make anything like fried chicken, but if I'm craving something in that vein, this potato chip crusted chicken does the trick. It is absurdly easy to put together, just dip your drumsticks in a yogurt/mustard/mayo dressing then roll in the chips. The result is a glistening and crispy drumstick.

Papet Vaudois

Papet Vaudois

Legend has it that the Saucisse aux Choux Vaudois originated in 879 when German Emperor Charles the Fat visited the old Roman settlement of Orbe, today a small town in the canton of Vaud. Charles and his lackeys extended their stay, putting pressure on the supply of meat in the town. To make the meat last longer, the townspeople added cabbage and stuffed it in their sausages. Problem (deliciously) solved. 

Jägerpiester

Jägerpiester

The supermarkets in Switzerland are currently filled with these packages of Pfeffer, or marinated game. Often you can get them for a very good price, and pie is an exceedingly easy way to take advantage, especially if you don't have time to make all the parts of the Wild plate. Decorate the lid with some forest animals and you have a Jäger's, or Hunter's pie. 

Rehpfeffer

Rehpfeffer

This Rehpfeffer, a kind of deer stew, has a secret ingredient: chocolate. Well, it's not such a secret, because Betty Bossi, Switzerland's consummate domestic authority,  suggested it here. And since this is Switzerland, it seems fitting. Traditionally, you would use animal blood to thicken the sauce and give it a nice, dark colour. I prefer the chocolate.