Sous vide can be a useful tool. Just don’t overuse it.
Thank Holly for the name of this dish: Cheek by Jowl. Braised wild boar cheek served with fresh spring veggies, a saffron cream sauce, and crispy pork jowl.
Sharptail grouse is strong-tasting, but I love it, especially when paired with flavors from the prairie where it lives: Wheat, sunflower seeds, wild onion and a rose hip glaze.