Hedgehog Recipes

Mikhail Leonidovich Khazin, a well-known Russian economist and political commentator, made a public prediction in late December 2025 that Europe could descend into social disorder in which criminal gangs would be running around, robbing people and grabbing food amid economic stress...

dzen.ru/a/aVS8zxD7VhuwLn1m

... regardless of whether this materializes, prudence dictates that we prepare for a range of plausible contingencies. Therefore, I decided to start this thread in which we will share recipes for hedgehogs or other simple but nutritious food, widely accessible and easy to prepare.

Here's the first recipe for a start - Hedgehog Slice:

taste.com.au/recipes/hedgehog-slice-2/1d9a30b7-98eb-44fd-a100-655644baeaee

@Torq▲ 0▼ 0

@Torq

HaHaHaHa! how about rat pie? More easily available in Russia.....

@Miloslaw▲ 0▼ 0

You kill it, gut it, pack it in thick mud and bake, When you pull the mud off, the spikes and skin come off. A traditional Angloromani food, not eaten nowadays.

@jon357▲ 0▼ 0

youtube.com/watch?v=uI6slOkbvjA

Gordon Ramsey preparing a salad from rooks (gawron)

There are plenty in Poland - also used to be eaten by the German population of the Kuronska lagoon before the war

@cms neuf▲ 0▼ 0

I ate snails in Portugal, and while skiing in Poland I ate horse and pork sausages, both were good.

@Alien▲ 0▼ 0

Popular in mediaeval times apparently:

josieriviera.com/recipe-for-roasted-hedgehog/

To be followed by an 18th century hedgehog dessert!

historyre-eats.com/almond-hedgehog-18th-century/

@Feniks▲ 0▼ 0

Thank you very much for your proposals of plebs dishes.

However, we should also think about our elites, people whose wisdom and prudence will guide us through this war. Therefore, I would like to propose a hedgehog-shaped luxury terrine with white pearl albino caviar, matsutake mushrooms and bluefin tuna, with heavy use of edible 24-karat gold. Of course, we will all be eating this through the mouths of our enlightened representatives.

This dish is intentionally maximalist. The gold is not a subtle accent; it is a dominant visual and textural element, applied in multiple forms to ensure density, coverage, and unmistakable opulence.

Core ingredients

Saku-grade bluefin tuna
Fresh matsutake mushrooms
Shallot, ultra-fine brunoise
Grapeseed oil
Yuzu juice (very restrained)
White soy sauce (drops only)
Gelatin or agar (precisely measured for clean cuts)

Gold Components (Primary Feature)

Edible 24-karat gold leaf sheets (large quantity)
Edible gold flakes (medium and fine grades)
Edible gold dust/powder

Finishing

White pearl albino caviar
Micro chives and/or gold-coated daikon julienne (optional)

Preparation

1. Tuna-Matsutake Base

Fold diced bluefin tuna with oil, yuzu, and white soy.
Gently incorporate cooled matsutake slices infused briefly in oil.
Add shallot for minimal sharpness. Keep mixture near-freezing.

2. Structural Setting

Incorporate gelatin or agar just until the mixture holds clean edges when sliced.
Do not over-set; softness is essential for gold adhesion.

3. Sculpting the Hedgehog

Shape into a compact oval mound with a tapered front.
Chill until fully set and surface-firm.

Gold Application (Heavy, Multi-Layered)

Layer 1: Base Gilding

Brush the entire terrine lightly with neutral oil.
Apply full sheets of gold leaf, overlapping generously.
Imperfections, folds, and tears are desirable-they increase visual density.

Layer 2: Textural Saturation

While the leaf is still tacky, press gold flakes into seams, edges, and contours.
Focus especially on the back and crown to exaggerate the "spine" effect.

Layer 3: Final Dusting

Immediately before service, apply gold dust using a fine sieve to eliminate any visible gaps and create a continuous metallic sheen. The finished piece should read as more gold than food.

Spines and Caviar

Insert micro chives or daikon sparingly - gold should remain dominant.
Spoon white pearl albino caviar along the top ridge or nest it into a shallow recess near the "head," contrasting texture against the gold.

Plating

Use matte black stone, slate, or obsidian-colored ceramic.
No sauce pools. If required, a single brushstroke of clear kombu gel beneath the terrine is acceptable but optional.

Serving Notes

Serve cold, under bright directional light.
Portioning is intentionally small; this is a statement dish, not sustenance.
Expect the gold to contribute mouthfeel and crunch rather than flavor.

@Torq▲ 0▼ 0

These were brilliant until they were banned!

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@Lazarus▲ 0▼ 0

I have no problem eating snails or horse meat, but I am a complete carnivore, a meal without meat, is not a meal.

Some brilliant and amusing hedgehog posts!

@Miloslaw▲ 0▼ 0

I like meat but can do vegetarian if it's good, maybe Indian. Fish and chips too, and both my parents were from the coast so we had fish a lot years ago.

Goat and camel are normal for me though horse isn't a favourite.

It's sad that lamb isn't more popular in Poland. There's little nicer than a pot roasted lamb shoulder done the Yorkshire way. Put potatoes in mid way through to soak up the fat.

@jon357▲ 0▼ 0

Indian is the only vegetarian food I can stomach.

Fish and seafood is fine by me.

I have never eaten camel, but goat and horse is fine by me.

Lamb,,,,, the greatest meat.....

@Miloslaw▲ 0▼ 0

I like pasta without meat.And my sisters did a vege burger that I would choose over the regular option every single day.

@Lenka▲ 0▼ 0

People are - as is customary on this board - going wildly off-topic, so let's get back to the main subject of this thread.

Hedgehog cake...



zesmakiem.opolskie.pl/jez-ciasto-tortowe-z-masa-kremowa-z-czarnej-porzeczki/

... notice the über-Slavic lace table doily. If you grandmother hadn't used/doesn't use these, you are not a Slav and your right of return to Poland is hereby revoked. ;)

@Torq▲ 0▼ 0

Sorry, had hedgehogs as pets when I was a child so hard to imagine eating them. Getting off the thread :)

@Lenka▲ 0▼ 0

Well, hedgehogs seem to be struggling to survive as a species. There is no reason for some strange people to hunt them down.
Eat cabbage.

@Ironside▲ 0▼ 0

Gypsies love them.....

@Miloslaw▲ 0▼ 0