By David Draper

It may sound particularly ghoulish, but using blood as an ingredient is actually quite common. From soups to sausages, there are several dishes—most international in origin—that call for the blood of the animal. Of these, I’ve tasted a couple and have only cooked one: pressed duck. If you’re feeling adventurous, here are a few ways to incorporate blood into your cooking.

Czernina: I first heard of this dish—a soup of duck blood and broth—from Jake Edson, an editor at Krause Publications. He urged me to save the blood of the ducks I shot and promised I would thank him when I tried the traditional Polish dish. I admit I haven’t done so yet, but, Jake, I promise I will someday.

Black Pudding: During the month I tripped around Ireland after college, I ate a full Irish breakfast (like the one above) nearly every day. (It was often the only meal I had, as the rest of my daily budget went to Guinness.) Among the eggs, rashers, beans, and sausage sat a hockey puck made from blood and grains. I won’t say these were delicious, but they did help fortify me for another day of craic. 

Boudin Noir: I first encountered boudin (pronounced, BOO-dan), a staple in Cajun cooking, on a fishing trip at Hackberry Lodge down near Lake Charles, Louisiana, though it was of the blanc, (or white) persuasion. The black version, boudin noir, incorporates pig blood and can also be found in certain parts of Cajun country.

Pressed Duck: While I’ve never had the classic French preparation of this dish, called Caneton Tour d'Argent, I do something similar when I roast ducks at home. In place of a duck press, which is a rare and expensive tool, I just press the duck between two sheet pans. The extracted blood and juices then go back in the pan to make a wonderful sauce.

How about you? Are you a fan of blood pudding, or have to been lucky enough to have a real French pressed duck? I’m curious to know if Wild Chef readers regularly use the blood of the game they take in their cooking.

Comments (9)

from rock rat wrote 32 weeks 4 days ago

The only way I've ever collected blood was by nicking the juglar with a sharp knife while holding the critter over a bowl and I can't see how to do that with a deer or any other game for that matter. We use pig blood (store bought) in soup all the time, my kids call the square dark chunks "good tofu" as the texture is similar but the flavor is more meaty but still mild.

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from smccardell wrote 32 weeks 3 days ago

I agree with rock rat, it would be quite difficult to drain the blood out of my deer. But that being said I would definitely try any of those dishes. Sadly my only experience with blood, other than smearing it on my face when I killed my first buck, we after watching the movie "Red Dawn". I attempted to drink the blood, gagged and nearly threw up all over the deer. But that was in my youth when I was young, dumb and.... well anyway lets just say I was immature and I appreciate the taste of things more now. I might just give it a try again. If I do I will let you know how it turns out!

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from Levi Banks wrote 32 weeks 3 days ago

I really enjoyed the black pudding while in Britain, but unless I shoot one in my backyard I can't imagine getting it hung up fast enough to drain any blood.

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from CL3 wrote 32 weeks 2 days ago

My mouth is watering.

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from chidjm wrote 32 weeks 2 days ago

Boudin is awesome. We have family friends who live in LA, and we love getting fresh sausage when we can.

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from CL3 wrote 32 weeks 2 days ago

OK, I may have or may not have just gone out and had a couple of pints and an Irish breakfast for lunch. OK, I did. It wasn't wild game, but man oh man...!

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from bounty1 wrote 32 weeks 2 days ago

Quite often I get a hanker'n for some good blood sausage, but it has to be made with rasins in it. MMMMM.

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from Nyflyangler wrote 32 weeks 1 day ago

Schaller & Weber bloodwurst on toasted English muffin. Pop it under the broiler for a minute or so to liquify the fat. Then slather a dollop of Grey Poupon on it.

Delicious.

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from Levi Banks wrote 32 weeks 3 days ago

I really enjoyed the black pudding while in Britain, but unless I shoot one in my backyard I can't imagine getting it hung up fast enough to drain any blood.

+1 Good Comment? Yes | No | Report

from Nyflyangler wrote 32 weeks 1 day ago

Schaller & Weber bloodwurst on toasted English muffin. Pop it under the broiler for a minute or so to liquify the fat. Then slather a dollop of Grey Poupon on it.

Delicious.

+1 Good Comment? Yes | No | Report

from rock rat wrote 32 weeks 4 days ago

The only way I've ever collected blood was by nicking the juglar with a sharp knife while holding the critter over a bowl and I can't see how to do that with a deer or any other game for that matter. We use pig blood (store bought) in soup all the time, my kids call the square dark chunks "good tofu" as the texture is similar but the flavor is more meaty but still mild.

0 Good Comment? Yes | No | Report

from smccardell wrote 32 weeks 3 days ago

I agree with rock rat, it would be quite difficult to drain the blood out of my deer. But that being said I would definitely try any of those dishes. Sadly my only experience with blood, other than smearing it on my face when I killed my first buck, we after watching the movie "Red Dawn". I attempted to drink the blood, gagged and nearly threw up all over the deer. But that was in my youth when I was young, dumb and.... well anyway lets just say I was immature and I appreciate the taste of things more now. I might just give it a try again. If I do I will let you know how it turns out!

0 Good Comment? Yes | No | Report

from CL3 wrote 32 weeks 2 days ago

My mouth is watering.

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from chidjm wrote 32 weeks 2 days ago

Boudin is awesome. We have family friends who live in LA, and we love getting fresh sausage when we can.

0 Good Comment? Yes | No | Report

from CL3 wrote 32 weeks 2 days ago

OK, I may have or may not have just gone out and had a couple of pints and an Irish breakfast for lunch. OK, I did. It wasn't wild game, but man oh man...!

0 Good Comment? Yes | No | Report

from bounty1 wrote 32 weeks 2 days ago

Quite often I get a hanker'n for some good blood sausage, but it has to be made with rasins in it. MMMMM.

0 Good Comment? Yes | No | Report

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All submitted comments are subject to the rules set forth in our Privacy Policy and Terms of Use.