Black Badgers with Bacon and SorrelFeatured

Black Badgers with Bacon and Sorrel


For 4 Person(s)

Black badgers with bacon and sorrel

  • 200 g black badgers
  • 1 onion
  • 1 sprig each of sage and thyme
  • 1 handful of surrel, spinach, nettles or similar leafy green
  • 4 rashers of streaky bacon
  • salt and pepper to taste
  • yoghurt or sour cream to taste


Soak the black badgers overnight, rinse and simmer until soft – 45 to 50 minutes if boiling or 15 minutes in a pressure cooker.

Coarsely chop and sauté the onion in butter. Cut the bacon into short lengths and add to the onion.

When the bacon is cooked through, shred and stir in the sage and thyme. Add the black badgers and 100 ml of the cooking water or stock.

Tear up and add the greens. Once the greens are wilted add salt and pepper to taste and serve as it comes or with a dollop of yoghurt or sour cream.