Cooking with animal blood is as old as civilization itself. I promise that your ancient ancestors, no matter where you’re from, didn’t have the luxury of throwing away any part of the animal, including the very lifeblood that used to run through it. Animal blood, along with everything but the skin, would invariably end up in the stew.
And why not? Blood is a wonderfully gamey thickening agent that adds texture and flavor to all sorts of dishes that we wouldn’t think about today. Unfortunately, as we’ve moved away from rural living, our connection with what we consume has been lost and our… more
Sig Nordal 