- Wild Game
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Fat is not the enemy. We treat it as so because as humans, we so crave it that we’ve spent millennia making it more and more accessible to us. In so doing we’ve lost sight on just how precious and wondrous fat is in the wild world. Only with a diet hinging on game and fish does this come into focus
I did something the other day that I rarely ever do: I bought meat. Specifically, I bought a chicken. I view it as an almost political act. Americans have been brainwashed into believing that cheap chicken is a God-given right. It isn’t. It’s a horrible disservice to the chicken, the farmer and the consumer.
The process of coming up with recipes for this site isn’t always an easy one. Working with wild ingredients is very different from using standardized, store-bought stuff. It can be maddening, but when the recipes work, it’s all that much better.
Deer fat, venison tallow, whatever you call it, this is the stuff of controversy. A great many sources, including some trusted ones, say it’s inedible. Others, including me, have long said it can be damn tasty. Here’s some science behind both claims.
I finally got myself a deer this season! A nice little buck. After nine hunts, I was due. And finally, the Fates took pity on me.
There’s a saying in fly fishing that catching a fish is the goal, but not the point of that particular obsession. Deer hunting in the West is the same thing. It’s been a tough season so far, but it ain’t over yet.
I am fascinated by Nordic cooking, in no small part because it’s a cuisine of scarcity – and scarcity fuels innovation. Here in NorCal, we live in the soft, warm center of the world’s cornucopia. As I try to form my own personal style of cooking, I find myself looking for scarcity among abundance.
I’ve fished for tuna, off and on, my whole life. But the more you fish, the more you understand how different the fishing can be from place to place, even for the same species. This latest trip off the Mexican Coast was, well, a learning experience.