Wild game tends to be a bit leaner than farm raised animals. They have more of an opportunity to run, working their muscles extensively. Active muscles tend to bring in quite a bit of flavor, but they also tend to be a bit tougher than sedantary muscle. This can pose a problem unless you are prepared to work with what you have.
The French have a method called larding. This is performed by layering fat over a normally lean muscle. It helps to retain moisture, especially during a long cooking process. The slow and low method works great with meats like brisket and pork shoulder because they have enough fat to keep the meat moist. There are other factors involved but we don't want to get too technical right now. How about we go straight to video, we can see the results there.
1 ounce basil
1 ounce garlic
enough Extra virgin olive oil to achieve the consistency we want
Blend ... just blend in a food processor. Add salt to taste.
Liberally cover the top of the roast with the pistou. Then cover with bacon. Allow to sit overnight. Cook at 225 for 4 to 8 hours (the meat should shred easily when it is ready).
Red skin mustard potato salad ingredients:
1lb Red skin potatoes
1 carrot small dice
1 small red onion
2 cloves garlic
1/2 cup mayo
2 table spoon dijon mustard
4 pieces of bacon crumbled
cook potatoes till al dente. Mix everything together. Salt and pepper to taste
Green beans ingredients:
1.5 lbs fresh green beans
2 clove garlic
small knob of ginger grated or finely chopped
1 tablespoon butter
1/2 tablespoon oil
salt and pepper to taste
melt butter and heat oil. Add garlic, ginger and scallion and sweat. Add blanched beans and heat through
time for a pint...