If you go down to the woods tonight
Badger are at their best from October to November, being fat and succulent by then.
The flesh can be treated as young pig meat in every respect, it being just as rich and having the flavor of a young pig. It can be cured by salting, the hams being exceptionally good fare. Badger pies are even better than pork pies, hot or cold.
Badger Ham, To Bake
A badger ham will weigh 7 to 8 pounds and needs cooking very carefully. Soak the ham for at least 6 hours in cold water. Wash it after soaking in lukewarm water. Cover it with a rough paste made with 3 pounds of flour and 3 pounds of water; make sure to wrap it well. Bake in a moderate oven, pre-heat to 350 F for 21/2 to 3 hours.
Remove the paste and cover with bread raspings whilst still hot, if to be served cold. If to be served hot, serve with broad beans and fresh parsley sauce or cider sauce.
Recipe Excerpt From
The Master Book of Poultry and Game
By Henry Smith