GROUND HOG FOOD RECIPES

Steps:

• Rinse the pig stomach & pat dry. (It's gross, I know, but the flavor is worth it!)
• Toss all your chopped veggies (I do large chunks) in a mixing bowl & stir. Try to get as much casing off your smoked sausage as you can & then add that, crumbling it up as you're mixing. (You can use fresh ground sausage, if you prefer, but I love the smoked flavor!) Add the parsley & some fresh ground pepper. (I never salt this dish!)
• Stuff the stomach with the mixture, as best you can, making sure not to overfill it, in a large baking dish or Dutch Oven. Add the rest of the sausage mixture all around the stomach, but not on top of it.
• Add 1/2 cup of water (if I have left over beef or chicken broth, I use that instead of the water).
• Bake @ 350 for 2 hours, covered, and then 30 minutes uncovered. I usually add about another 1/2 cup of water after an hour or so. When it's finished, I take a fork & then cut the stomach open to get all the stuffing. I discard the stomach, but a lot of people cut into it & eat. (NOT me!) Enjoy!

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Heat a pan over a medium heat, add the olive oil and gently fry the onion for 3–4 minutes, or until tender. Add the garlic and fry for a further minute.
• Add the rice, stirring well to coat in the olive oil. Fry for 1–2 minutes, or until the rice is translucent. Season with salt and freshly ground black pepper.
• Add the butternut squash to the pan and mix well. Add the water and half of the tomato essence, then bring to a gentle simmer. Cover with a lid and cook for 15 minutes.
• Place the remaining tomato essence into a saucepan and warm through.
• Meanwhile, place the halved cherry tomatoes onto a baking tray, drizzle with a little olive oil and season with salt and freshly ground black pepper. Roast in the oven for 5–6 minutes, or until the tomatoes are just tender and collapsed slightly.
• By now, the rice should have absorbed all of the liquid. Remove the lid and stir well. Add the courgettes, baby fennel and coriander seeds and cook for a couple of minutes. Add the peas, mascarpone and parmesan and stir well, adding a little extra tomato essence if the risotto is too dry.
• To serve, spoon the risotto into a small serving bowl. Top with a few roasted tomatoes, a little sprinkling of parmesan and some micro leaves. Spoon over the warmed tomato essence.