- Wild Game
Exactly 20 years ago I found myself in South Africa, alone and afraid. An act of kindness and bravery helped me through that scary night, an act I repaid in the only way I knew how. By cooking.
Wild turkey meat can get dry if you don’t do things just right. But a long brine and a cool smoke does wonders for the breast meat. Trussing improves things even more, and the result is a primo sandwich meat for your lunches!
This was the first sausage I ever learned to make, in Wisconsin at the side of a man who was, for a time, my uncle-in-law. It’s a traditional Sheboygan style “white brat,” and while this version is made with wild turkey, it can also be made with pork or veal.
It’s tough to cure a whole ham on a wild pig: You’d need to scald and scrape it in the field, and that ain’t happening. But you can make a traditional Easter ham with a skinless piece! Here’s my version, smoked and glazed with honey.
Fromage de tete. Coppa di testa. Presskopf. Brawn. Anything but “head cheese.” Only that’s what this is. This is the head of a wild boar I shot, cooked and pressed into a terrine pan. It’s actually damn good. No, really.
After my pig hunt on Monday, I’ve spent the past few days butchering, curing, making stock and such. When it came time for dinner, all I wanted was something simple and easy. Stir fry hit the spot.
For the second time, I journeyed 300 miles south to hunt wild pigs. And for the second time, good karma lead to a good hunt. Crazy how that works out, eh?
Steak au poivre, a/k/a pepper steak, is a French classic. Normally done with beef, this method works great for any red meat, from venison to duck or goose. I use specklebelly goose breasts here.