When I first read about Red Boat on Ravenous Couples website, I was intrigued. I remembered fondly from my childhood in Saigon the pure fish sauce (nuoc mam) that was exported from the island of Phu Quoc to Saigon. My Saigonese friends would always laud it as the best. But, over the years, and only offered the same best option as everyone else outside of Vietnam, Three Crabs fish sauce, I forgot what made real nuoc mam so special.

That was until I exchanged emails with the owner of Red Boat Fish Sauce and learned we were only separated by the San Francisco Bay. When he offered to drop off some samples in person, I responded with an offer of lunch and a recipe adaptation I’d been playing around in mind with ever since I tried it at the restaurant owned by a friend who had escaped from Hanoi in the early 1980s. Called Loi’s, and now run by his sister, it’s still on Irving Street in San Francisco—serves the best North Vietnamese street cuisine in the city.

So, Red Boat owner, Cuong Pham and his director of sales and marketing, Robert Bergstrom, joined me for my experiment with bear and deer meat. First, though, I had to make a comparison. Before opening the bottle, we read the ingredients label: Red Boat has only salt and anchovy extract; Three Crab has anchovy extract, water, salt, fructose, and hydrolyzed vegetable protein. Red Boat is the real deal!

 Then, I poured into a small tasting bowl. It’s viscosity was impressive. Most nuoc mam pours out like water. Red Boat leaves the bottle like maple syrup.

 But, it was the taste test that sold me: Three Crab is salty coming in and going past the tongue. Red Boat starts salty, but finishes sweet. It has a savoriness that reminds me of why for some back in the Vietnam nuoc mam makes a complete meal by being spooned over a small bowl of rice.

 Filling a clay pot with the grilled black bear meatballs and marinated venison slices, I mixed up a batch of nuoc mam cham, the dipping sauce that you’re normally offered with Vietnamese cha gio (deep fried imperial rolls). And then that’s when I knew, beyond the shadow of doubt: Red Boat is THE BEST nuoc mam you can find in the United States!

 Here’s the recipe for you to find out yourself:

 There are three parts to Bun Cha. First is the ground meat, then the grilled whole meat, and then the vegetables that make such an aromatic and healthy meal.

 It may look pretty involved, but once you have the veggies and meats all set up, the grilling and nuoc mam cham steeping is pretty quick and easy.

 Nuoc Mam Cham

 2 Cups water

½ Cup rice vinegar

½ Cup sugar

10 TBS fish sauce

2 small fresh chili peppers, chopped

1.  Bring the water with the vinegar up to boiling, then turn off the heat
2.  Pour in the sugar to dissolve
3.  Add the fish sauce and chopped fresh chilis
4.  Normally, you let this cool, but for Bun Cha, pour over the meat warm.

 Cha Thit Gấu (Ground Bear Sausage)

1/2 lbs. ground bear meat

4 cloves of minced garlic

1 TBS sugar

1 TSP salt

1 TSP black pepper

1 TSP white pepper

1 TSP coconut caramel sauce, or molasses

1 egg beaten

1. Mix all ingredients thoroughly
2. Place in a non-reactive/non-metal container, covered, for at least an hour, or preferably overnight
3. Form them into handball-sized meatballs and place a number of them on a skewer for easier manipulation on the grill
4. Grill over a high heat coals, starting your cooking before the venison
5. As bear meat is like wild pork in terms of parasites such as trichinosis, it’s important to cook the bear through. That’s doesn’t meant dry, but to an internal meat temperature of 160 degree Fahrenheit.

• 
• Bear meatballs on a stick ready for the grill

Thit Nai (Venison component)

1 lb venison roast, thinly sliced about 1/4 inch or so (not too thin that it’ll dry out during grilling)

1/8 Cup  minced Lemongrass. If you live in temperate zone like California, worth growing in the backyard for a number of great recipes and teas, and it’s a natural mosquito repellent)

2 TBS sugar

1 TBS fish sauce

1 TSP ground pepper

2 Cloves garlic, minced

1 shallot, minced.

1 TSP soy sauce

1 TBS molasses

1. Mix everything but the venison
2. Place the venison strips in a non-metal/ non-reactive container and cover
3. Let the meat sit in marinade for at least an hour—I like to leave it overnight.
4. Lay the meat strips in a fish or veggie-grilling basket to keep them from fall into the fir
5. Grill the meat for four to five minutes on each side, to a brown or black on the outside and slight pink inside.

The Veggies and Rice Noodles

 1 Cucumber

1 Bunch of Cilantro

1 Bunch of Thai basil leaves

1 Bunch of fresh mint leaves

1 Head of lettuce

2 Cups of pickled daikon and carrots in a seperate bowl for serving

Pickled Daikon and Carrots  (Do Chua) recipe:

1/2 lb. carrots -shredded in food processor, sliced in thin rounds or thin match-like strips.

1/2 lb. daikon radish – cut same as carrots.

3 cups warm water

3 Tablespoons distilled or rice vinegar

2-3 tablespoons sugar, depending on how sweet you want your pickles

2 tablespoons salt

1.  Mixed the brine and heat for total saturation, and then after cooling, pour it into non-reactive container, like a ceramic pickling jar
2. Shred the carrots and daikon into two to three-inch long thin strips
3. Place the carrots and daikon in the brine, and let pickle for at least an hour before using. It can last for up to five months in the refrigerator.

Bun Cha Serving Steps:

1. On a large serving dish, please a heaping mound of rice noodle. I use pretty much one full package of rice stick that I quickly dip into a hot pot of water, using a basket ladle. Only about a minute at the most to soften the noodles, and making sure to lift and drop to get most of the excess boiled water out
2. As it continues to hydrate and become opaque white, lift and separate the bundle to give the noodles loft as they cool
3. Once they’re just warm and not hot, you can begin an arrangement around the rice noodles of sliced cucumber, whole lettuce leaves and sprigs of mint or basil and sweet basil
4. On another plate lay a stack of Bun Cha (cirular rice paper). It’s served with a bowl of warm water for diners to wet the Bun Cha to soften it enough to make a the roll 
5. Once everything but the meat is ready, and placed at the dining table, begin the cooking process for the two meats on the grill 
6. After the meat is cooked, place it in a pot, sliding the meatballs off the skewers. My preference is a traditional Asian claypot as it keeps the meat warm 
7. Warm up the nuoc mam cham, and pour over the barbecued meatLet the meat sit in the sauce for fifteen minutes, then serve.

 How to eat Bun Cha:

1. Take a bowl and place a softened piece of rice paper in the middle
2. Grab pieces of cucumber, cilantro, lettuce, basil leaf and place them in line up the middle of the rice paper
3. Place a thumb-thick collection of noodle strands on the line of veggies
4. Using your chopsticks, collect a piece of venison and half or quarter of one of the meatballs and place along the line of noodles and vegetables
5. Top with a few strands of the Do Chua
6. Spoon some nuoc mam cham down the line
7. Roll up the rice paper and eat like a Vietnamese burrito

Bon Appetit!

Bun cha ready for rolling and eating

Related Stories:

• Cambodian Honey Bear Steaks
• Veteran’s Day Mendocino Bear
• Julia Child’s Ours Bourguignon (Bear Bourguignon)

Don’t eat anything with a face a mother could love. You’d think this phrase was only the slogan of the vegetarian, but I can almost hear the bane to sound wildlife conservation rear its ugly head even in hunting circles.

That’s where in lies the apprehension of even the hungriest hunter when the topic of culinary conversation falls on the bear. Everyone’s willing to go out and blast a buck, or drop a duck. They might even do the proper work of thinning out coyotes. But will they drop the same hammer on a large Teddy bear?

“Oh it just looks too much like a human when it’s skinned,” is the other retort frequently used. Now, if Fish and Game used these emotionally driven ideas to run their wildlife management programs we’d be in real trouble…wait a minute: they do run their programs based on emotional responses by the public!

Not that the research isn’t there provided by biologists. It’s just that in California, the DFG doesn’t want to ruffle too many feathers: they do have to get paid…but should their pay be based on how they make people in San Francisco and Los Angeles feel all warm and cuddly? Or, should they be taking care of a predator population gone rampant, while the major prey dwindles due to too many deer tags sold for deer zones, Mexican cartel growers setting snares and booby-traps, lack of burning for fawn protection and increased food potential (USFS/BLM is terrified of getting sued by homeowners if their home accidentally burns down), and major mountain lion populations left unchecked?

We have a really big problem in California, as do most of the states along the Pacific Coast, where we’ve let city votes control country wildlife: does a person who’s never set foot in the country except for perhaps an annual picnic local park have better knowledge about wildlife behavior and habitat than a biologist who spends 200 days a year tracking populations? According to the continued moratorium on hunting mountain lions, that only helps the ignorant sleep at night, but has actually led to more lions killed under depredation tags and the rancher’s Tripe S (Shoot, Shovel and Shut-up) than would have ever fallen to a hunter population carrying a mountain lion tag during a set hunting season.

Until California gets its wildlife management practices under actual control of those who are paid to know what to do, i.e. the DFG biologists, we can at least we can do our part to help the deer population by thinning out the next largest predator population, the black bear, in California…and if what I’ve heard rumored is true, there might within a few years be a California bear hunting season with no limit as I enjoyed in Alaska—YES! THERE ARE THAT MANY BLACK BEARS IN CALIFORNIA…when you have bears, coyotes, and mountain lions coming down into heavily populated areas in search of food, it’s because their bigger brother kicked them out of their home area.

And with something as tasty as black bear meat, I’m still perplexed as to why people continue to avoid putting them in the meat locker and cooking them for a fine meal. After all, up until the early part of the last century (the selling of wild game became illegal in 1918), black bear had an honored place on menus in the most respected restaurants of New York.

For me, as I’ve been under the gun with the release of two new novels this year, the re-release of my 2004 bestselling Vietnam Prison memoir, The Bamboo Chest, in Kindle, and a new memoir (I call it the Marley & Me for combat veterans), bear meat has been a true source of comfort: it’s rich like an amazing beef steak, and yet sweet like pork. If you were to ask me my rating on meats, it goes this way from top to bottom: moose, black bear, antelope, wild boar, mule deer, blacktail deer…black bear, especially one that’s been feeding on manzanita berries or black berries, is that good!

In the last few months, I’ve been doing a bit of experimenting. This might be my best bear steak recipe of all. Yes, even better than my Scots Drambuie-Berry BBQ sauced black bear steak…It fits so well with what fellow hunter born under the sign of the archer Chef Marco Pierre White says, that food goes well served with what it eats. And what does a black bear enjoy most than honey?

Khmer honey-marinated black bear steaks grilling on a Big Green Egg.

Khmer Honey Marinade Black Bear Steak Recipe

Ingredients :

· 1½ lbs black bear steaks

· 1 tbs garlic, minced

· 1 stalk of lemon Grass, chopped

· 1 tbs soy sauce

· 1 tbs oyster sauce

· ¼ tsp salt

· 1 tbs honey

· ¼ tsp black pepper

Nuoc Mam Cham (This is the sweet delicious dipping sauce you get served with Chai Gios [Imperial Rolls]) It’s a little sweeter than Khmer, but works fine:

· ½ cup Nuoc Mam (Fish Sauce)

· 1 cup cold water

· 2 tbs brown sugar

· 2-3 tbs white vinegar

· 1 tsp fresh lime juice

· 1 Thai bird chili finely chopped

Steps :

1. Put the bear meat in a large container and set a side.

2. In a blender, put garlic, green onion, soy sauce, oyster sauce, salt, honey and black pepper, blended well.

3. Pour the prepared marinade on the bear meat, mix well, cover it and refrigerate it over night, or at least 4 hours.

4. To grill, lay the marinated bear on the grill at a medium temperature, cook until meat tender and singed on both sides and there’s no pink juice leaking when you pierce the meat to test. A great carmelization will occur that seals in the juices and adds to its moistness, though cooked through. Because of the possibility of parasites in bear, you need to cook to a central temperature of 155 degree Fahrenheit.

5. Slice the steaks and serve them hot as an appetizer with rice, or wraps meat with rice noodle, lettuce, herbs and dip in the nuoc mam cham.

Bon Apetit!

Related Articles:

· Veterans Day Mendocino Black Bear

· Hank Shaw’s Bear Pelmeni

If you remember the British cooking series, Two Fat Ladies, of PBS and BBC fame, you’ll immediately recognize Clarissa Dickson Wright as the taller of the two, not the proud chainsmoker who passed away from lung cancer in 1999.  Dickson Wright is the co-author of The Game Cookbook with Scottish farmer and outdoorsman, Johnny Scott.    

A gorgeously illustrated review copy sent to us by the publisher, The Game Cookbook takes standard table game and puts a variation on it that brings out the best qualities through innovative experimentation, with classic recipes and those that seem to have been magically created by neighbors on the other side of the authors’ hedge.    

Included are recipes that are very traditional in the UK and Europe. Others reach to the Middle East and South Asia, modified from recipes based in preparing more traditional farm-raised meats. Well-read and always willing to tell a story, Dickson Wright colors the recipes with asides of family histories and remembrances of foreign travel and meals had with friends.    

You’ll find that it’s very much a UK book with such references as “wapiti”, which those of us in the US and Canada recognize as elk: what they call elk in Europe and the UK, we call moose in North America.    

The artwork gracing the pages is a mix of old paintings, of hunting and fishing in North America and Europe, even movie stills (James Mason looks quite dashing with a side-by-side), and then photos of completed dishes just as beautiful as the sketches and historical art. Together they bring to the reader the old and new of game and fish cuisine, along with anecdotes that can prepare the neophyte hunter or angler for their first hunting or fishing experience.    

At the end of the book is a listing of hunting and fishing organizations in the UK and US, along with a collection of wildlife agencies in the United States. For those who might not be personally able to collect their own main component of a game or fish dish, a listing of game suppliers offering meat farm-raised animals (unlike in Europe, where wild game and fish are sold in many shops, the selling of true wild game in the US has been illegal for years) provides an option.    

One of the topics that I keyed in on, because it puts so much fear in the new game chef, is aging. In the US of late, as the tradition of hunting has skipped one, two or even three generations, the result of more Americans moving into urban areas in pursuit of employment, the art of aging has been forgotten. If you read some of the forums on the Internet, there’s such an intimidation toward aging and meat contamination that it can sometimes be humorous, sometimes sad…. What would people do if suddenly our refrigerators no longer worked and we were suddenly dumped into a kitchen life experience most families had up until the end of the early part of the last century?    

Aging was a heavily practiced technique for stretching the day’s take, improving flavor and tenderizing a tough old bird, or side of venison. It all has to do with air temperature and humidity: cool and moist tops the list, and extends the aging time. The author goes through the aging process for just about every meat type taken, from grouse, to pheasant to venison.    

There are also recipes for those that might not be specifically sought in the US and Canada, but are looked forward to in Europe and the UK, such as carp. There are recipes for grouse, pheasant, elk, moose, antelope, caribou, wild boar, partridge (chukar), quail, dove, American woodcock, snipe, hare (jackrabbit), cottontail, salmon trout, sea trout, zander (yellow perch), pike and of course goose.    

At the back just before the meat supplier’s list, is a collection of recipes for compotes, sauces and stocks bringing out the best flavors of the dish.    

When it came to testing a recipe, I decided it was time to use one of the many pheasants that Ziggy had pointed out for me last year—the dish quick to prepare and a rich, creamy mix of flavors!    

PHEASANT WITH NOODLES AND HORSERADISH CREAM

A bit sweet. A bit tangy. All delicious!

Ingredients:    

• 1/3 cup (3/4 stick) butter
• 4 pheasant breasts
• 4 shallots, chopped (if unavailable, use 4 tablespoons of chopped mild onions)
• 1 clove garlic
• 2 tbsp bottled horseradish, or 1 tbsp strong fresh horseradish, grated.
• Juice of ½ lemon
• 2/3 cup heavy cream
• 1 packet black or green Italian noodles or make your own chestnut noodles (enough for 4 people)
• small bunch of parsley, chopped
• salt and pepper to taste

Steps:    

1. Heat the butter in a heavy frying pan for which you have lid
2. Sauté the pheasant breasts until they are sealed
3. Remove them and sauté the shallots and the garlic until the shallots are pale gold
4. Remove and discard the garlic clove
5. Stir the horseradish into the shallots
6. Add a tbsp, or so, of water and the lemon juice
7. Return the breasts to the pan, add the cream, and cover
8. Cook gently for 15-20 minutes, until the breasts are cooked
9. If the sauce is too wet, remove the breasts and zap up the heat to reduce
10. If it’s too dry, add a little more cream or some dry white white wine
11. Cook the noodles according the package instructions and drain
12. Serve the noodles with the pheasant
13. Sprinkle the chopped parsley on top.

RELATED LINKS:    

• Hank Shaw’s Retro-Fabulous Pheasant
• Hank’s Roast Pheasant with Prickly Pear Glaze
• Ultimate Pheasant Hunting’s List of Pheasant Recipes

Vietnam holds my first memories, some of them horrific: the bloodiest days of 1968’s “Little Tet” Offensive in May, marked in my mind by a US Army chopper firing rockets into a Vietcong machine gun post in a Saigon highrise; waking up in the public recovery room at the US Army’s hospital at Tan Son Nhut, among Vietnamese civilians wounded in the war…all well recorded in my 2004 Amazon Topseller memoir.               

Other memories as the son of an American expat businessman, weren’t so traumatic and actually quite pleasant: skiing up and down the Saigon River to the Club Nautique (no, the Rolling Stones’ Satisfaction wasn’t playing on the transistor radio) , trips to Dalat and Vung Tau, and my first taste of grilled venison noodle salad, otherwise known as Bun Thit Nuong Xa, thit nai being the venison (“meat deer” syntax) and xa the lemongrass that I think makes any wild game that much better.               

The restaurant was in Saigon and I think we started going there in 1970 and continued as patrons until our leaving in 1972. Owned by a Frenchman and his Vietnamese wife, and dimly lit for romance it had a décor that would have made Graham Greene envious, but it was the food that made it one of the better-known restaurants in Saigon.               

Bun Thit Nai Nuong Xa was only one of what were several courses required of business dinners designed for schmoozing clients, and especially bringing the family as family is very important in Asia. Company wining and dining budgets sure helped keep a family of four fed in those days. All I cared about though, as a boy of seven and then eight, was that big bowl of rice noodles topped by a mound of venison darkened by fire and sweet to the taste.               

Over the years since I started deer hunting, I’ve played with the idea of putting it together as I remembered. Often, though, I’d just make a venison chili, marinated steaks, or an oven roast. As I’ve matured in my tastes and trained myself to recognize the different spices that make up dishes, I finally asked myself, what was it about that dish, aside from great tasting venison (probably a muntjac deer hunted by some Degar hunter in the Central Highlands, or a market hunter on one of the rubber plantations)?               

When I shot such an amazingly tender mule deer up near Alturas, CA with the great assistance of newfound friends this last deer season, I suddenly got a bug to expand more than the normal repertoire of venison meals. For a meal with such a variety of aromatics and flavor, Bun Thit Nai Nuoung Xa turns out to be a very easy dish to prepare.               

In California, it’s pretty easy to keep a stand of lemongrass growing all year in the Bay Area and Southern California; in a mini greenhouse, everywhere else, all year long. Makes a great tea with or without sugar and shows up in a majority of Vietnamese, Cambodian and Thai dishes, making it a worthwhile addition to anyone’s yard or window herb garden.             

Finally, I said yesterday would be the day I made Bun Thit Nai Nuong Xa…and when I was done, I wondered why it too me so long: like my ours bourguignon that tastes better than beef bourguignion, Bun Thit Nai Nuong Xa tastes better than Bun Thit Nuong, i.e. the normal restaurant variety made with farmed pork…or the chicken and beef varieties for that matter.               

…Yes, it’s that good!               

Now you can purchase venison from ranches, but as far as I’m concerned farmed-raised deer is just a very lean beefsteak that used to have antlers instead of steer horns. Farm-raised means drugs, if even the lightest amount of antibiotics, and worst, fed a regulated diet of pellets and feed that comes in bags for improved muscle growth for weight at the market…all thanks to the USDA: we wonder why there’s obesity in the US?               

If you want to get true organic venison, one that has been feeding on a variety of naturally occurring flora, living life in the wilds, absorbing all that made us that more connected to the healing qualities of the Earth, you’re going to have to get your venison with a gun or bow, or have a friend willing to share…             

And while I’d never hunt muntjac in Asia as they’re definitely endangered there, I’d sure hunt them in Ireland and the UK where increasing numbers run the risk of a detrimental effect on native species of deer…as for New Zealand, with its low human population and major red deer populations hunting’s a given.              

Now there are a lot of Vietnamese BBQ meat noodle salad recipes out there, but I’ve been enjoying reading the Vietnamese recipes published by the Ravenous Couple. Many of their recipes bring me back to the ones my mom learned from her Saigonese friends. Of course, as with all the recipes designed for meat from farm animals, I had to modify for wild game…             

I wanted the venison to stand out, which means I had to remove some ingredients in the salad, and add to, and modify the marinade to deal with the dryness of venison—you’d be amazed at what good molasses can do!              

Here is the recipe and please remember to comeback to make a comment below once you’ve finished enjoying your home cooked Bun Thit Nai Nuoung Xa–like traditional publications, it costs money to bring these articles FREE to YOU, paid for and supported by advertisers…part of which is attracted by rankings on Google, which is added to by the number of comments…You clicking on advertising links and making sure to make a comment on something you enjoyed means we’re able to keep bringing you useful information..and if you have a blog, too, the link to your blog through your comment brings your ranking up, too: win-win–Thank you and bon apetit!    

If you’ve not got a local Asian foods market, you might find these ingredients and other things at Amazon worth ordering:
             

Bun Thit Nai Nuong Xa (BBQ Venison Noodle Salad)  [Recipe]

Serves four

Perfect Thit Nai cuts

Ingredients

• 1-2 lbs of moose, blacktail, whitetail, mule deer or elk sliced ¼-inch thick and large enough so they won’t fall through a fish BBQ grill
• 1 Cucumber cut in half, or quartered and then julienned
• A bunch each of fresh mint, Thai basil, and cilantro some rolled and sliced, some leaves left whole for the chopped salad
• One package of rice vermicelli
• 2 green scallion minced
• 1 tbs peanut oil
• 3 tbs fresh peanuts coarsely ground then roasted.

Marinade

Nuoc Mam Cham (This is the sweet delicious dipping sauce you get served with Chai Gios [Imperial Rolls]) 

•   ½ cup Nuoc Mam (Fish Sauce)
• 1 cup cold water
• 2 tbs brown sugar
• 2-3 tbs white vinegar
• 1 tsp fresh lime juice
• 1 Thai bird chili finely chopped

NOTE: Personally, I never started adding the vinegar until a friend of mine who escaped Hanoi on  a refugee boat, and started the best Hanoi-style noodle shop in San Francisco, called Loi’s—and after  a long hiatus started Cheramoya in Burlingame—turned me onto his use of vinegar.               

And even this recipe I just mess around with above for my own tastes everytime I cook…               

Everyone…and I mean EVERYONE has his or her own family take on this sauce in Vietnam. I’ve had it salty. I have had it bitter…and I’ve had it so sickeningly sweet I should have poured it on a strawberry sundae—you have my permission to experiment!                

Steps

1. Mix the marinade to taste. Remember, everyone has different tastebuds and cultural tastes. Myself, I start with the recipe I’ve put together and add and subtract at each cooking session to make sure the marinade tastes exactly the way I like it.
2. Immerse and stir the venison in the marinade. Cover and set in the refrigerator for at least an hour. I like to let it set for 2-3 hours to really get that marinade to the core.
3. Start up the grill. I prefer to use a small Weber–and use charcoal…gas sucks. If you use a large one, you have to fill it up with a lot of charcoal. With a small Weber, I get high heat without wasting a bunch of charcoal—you want that meat right down there, almost touching the coals to really sear and get the molasses to crust over. Crusting helps keep the normally dry venison moist.
4. Place the meat in a fish and vegetable basket grill and place on the grill.
5. Cook the meat on one side for 2-3 minutes (we’re talking high heat here) until browning and slight blacking of tips…all that caramelizing for great taste!
6. Remove the venison from the fire. Might be sticking, so let it cool on the grill so that it’s not falling to pieces as you remove it from the basket grill.
7. While the meats resting, roast the ground peanuts in a dry frying pan to brown them slightly and bring out their flavor, then set aside.
8. Heat up the peanut oil, or cottonseed oil can work, and fry the minced scallions until slightly sweated and then place on a paper towel to remove some of the oil and set aside.
9. Boil the package of rice vermicelli, drain and set aside—if you want your noodles cold, then I suggest doing this first, or while the meat is marinating.
10. In a soup bowl (if you have an actual Pho bowl of china, so much the better), place some of the chopped salad, then a layer of the rice vermicelli.
11. Slice the cooked venison into large bite sizes easily picked up by chopsticks and place on top.
12. Top with a light sprinkling of the prepared scallions and peanuts
13. Serve with chopsticks and small bowl of the nuoc mam cham for your guests to dip the venison, or just pour over the whole dish and mix.

Enjoy!

In 1972, I arrived in Singapore to attend the Singapore American School and soon after was introduced to a documentary film, called Future Shock, based on a book by Alvin Toffler and narrated by Orson Welles which was taking the US by storm. As a child, it totally freaked me out….perhaps one of the reasons I avoided computers until I could avoid them no longer. At that time there was also a large movement to get back to basics.

It revealed itself in the very large “Ecology” movement of the 1970s (remember the riff on the American flag, in green with the Greek letter ‘Theta’ where the stars and blue background would have been?), and publications like The Foxfire Books, a collection of stories detailing life in Southern Appalachia. I still have my father’s copies that he picked up on visits back to the States. It’s full of information on woodcraft and pre-supermarket self-reliance. They even showed how to properly scald a pig, which I used in this episode of Cork’s Outdoor TV on roasting a pig.

I’m reminded greatly of the back-to-basics movement of the 1970s, by these latest “slow food” and “green food” movements recorded by Michael Pollan and Paul Bertolli. What could be better than eating food that led to a slower and more relaxed society? But, so much information has been lost due to the increasing lack of family histories and traditions being handed down through live practice, i.e. on a farm or ranch. So many generations have moved off the land and into cities. Nowadays, most slow food information is that carried into the US by new immigrants from Asia and Latin America.

This is a pity as there was a lot of slow food information held in the family lines that came here from Northern Europe. In March of this year, I had the opportunity to complete a phone interview for Cork’s Outdoors Radio with one such food authority on her latest book on getting back to the basics (be sure to listen to the audio and watch the show below).

Darina Allen is noted as the “Julia Child of Ireland” and has been entertaining and educating on the subject of cooking in Ireland and the United Kingdom through her TV show and a collection of books. Her latest book, Forgotten Skills of Cooking: The Time Honored Ways are The Best – Over 700 Recipes Show You Why, is that treasure trove of not only Irish, British, and foods from other parts of the world, like Italian slow food recipes, but also articles and remedies for raising your own chickens for meat and eggs, how to properly butcher large farm animals like pigs, cattle and lambs.

It’s a gorgeous book, with photos that took all the seasons to create, evidenced by plants in bloom, and the foods in season. It’s all about being seasonal, Allen says, something clear in how she describes not only those foods that are collected on the farm, but also on a day’s walk in the woods gathering such morsels for the kitchen as nettles, mushrooms and a number of herbs, leafy greens, and berries.

Both land and water are covered, with foraging rewards, like limpets that are easily found in the Americas, and are cooked in a number of dishes that incorporate the bounty of the farm and field.

Though spending a lot of time reading through the scrumptious recipes that anyone would easily take a few years preparing all the scrumptious family meals using organic ingredients (either purchased or foraged): pies, breads, puddings, roasts and grilled fishes, I was keen on the game and fish sections.

Hare, venison, duck and goose are covered well, both as farm offerings and from the marsh, and of course the obligatory pheasant, but I’d done enough pheasant recipes lately, so I quickly focused on the basil cream rabbit recipe. It was the very cottontail taken with a .22 pellet rifle from Crosman. Who would have thought the hardest part for this recipe was to get the caul fat: Thank God for Dittmer’s in Mountain View, CA!

Watch the preparation and presentation on Cork’s Outdoors and return for the recipe below:

SADDLE OF RABBIT WITH CREAM, BASIL, AND CARAMELIZED SHALLOTS

 reprinted with permission from the publisher, KYLE BOOKS

SERVES 6

6 saddle of rabbit (use the legs for confit)

4oz pork caul fat

salt and freshly ground pepper

extra virgin olive oil

2⁄3 cup dry white wine

2⁄3 cup Chicken Stock

2⁄3 cup cream

2oz basil leaves

Caramelized Shallots (see below)

 Steps:

1. Trim the flap of each saddle, if necessary (use in stock or pâté).
2. Remove the membrane and sinews from the back of the saddles
3. with a small knife.
4. Wrap each saddle loosely in pork caul fat.
5. Season well with salt and freshly ground pepper.
6. Preheat the oven to 400°F. Place the rabbit pieces in a stainless steel or heavy roasting pan and roast for 8–12 minutes, depending on size.
7. Remove from the oven, cover, and allow to rest.
8. Degrease the pan if necessary, and put the wine to reduce in the roasting pan.
9. Reduce by half over medium heat, add the chicken stock, and continue to reduce.
10. Add the cream.
11. Bring to a boil, season with salt and freshly ground pepper, and add lots of snipped basil.
12. Serve the rabbit with the basil sauce, caramelized shallots, boiled new potatoes, and a good green salad.

CARAMELIZED SHALLOTS

1lb shallots, peeled

4 tablespoons butter

1⁄2 cup water

1–2 tablespoons sugar

salt and freshly ground pepper

 Steps:

1. Put all the ingredients in a small saucepan, and add the peeled shallots.
2. Cover and cook on a gentle heat for about 10–15 minutes or until the shallots are soft and juicy.
3. Remove the lid, increase the heat to medium, and cook, stirring occasionally.
4. Allow the juices to evaporate and caramelize. Be careful not to let them burn.

For more information on Darina Allen’s cooking school in Ireland, check out her school’s website: Ballymaloe Cookery School

For your daily commute on your MP3 player – Download and Enjoy Darina Allen’s interview on Cork’s Outdoors Radio:

In 1943, while working for the OSS in London, Julia McWilliams was introduced, by her boss “Wild Bill” Donovan, to James Corbett, a spitfire pilot in the RCAF. It would become a longtime friendship lasting until her death in 2004. When they went out to dinner, Corbett frequently regaled her with tales of his home near Calgary, and the big elk, moose and deer that were in the woods near his home. Most of all, he recommended she come out and enjoy the wilds of Canada.        

Eighteen years had passed and McWilliams finally accepted Corbett’s invitation. By this time they had both married, and McWilliams was now arriving at Calgary Airport with her husband Paul Child. For dinner that night, Corbett’s wife Michelle, a French-Canadian native of Quebec prepared a spin on her family’s favorite dish, using the black bear James Corbett had taken only a few days before. It reminded Julia Child of Boeuf Bourguignon she had just perfected while finishing the compilation of her soon to be released Mastering the Art of French Cooking.        

…Ah, if only it happened like this!        

Quite an adventurous lady—Julia was actually hoping to jump into WWII France with OSS agents, but instead was made a top researcher directly under “The Father of Central Intelligence” General Donovan—I’m sure Child would have much enjoyed this spin on what would become her boeuf bourguignon. There was a Colonel James “Jim” Corbett, but he was more famous for wildlife conservation and hunting man-eating tigers for the Raj and the British Colonial Government in India (his first tiger had 436 confirmed kills through his belly before Corbett got him): he also was neither a pilot, nor a Canadian, and though quite a writer in his own right (check out Man-Eaters of Kumaon) I don’t think he ever met Julia, and died just six years before the release of the book that would open a whole new career to her.        

These were the just mental machinations of a writer working on his first novel, delirious under the flu (though not as badly as when I’ve had malaria and the relapses…but that’s another story), and a heartily enjoyed bowl of Ours Bourguignon. I think it blows away any bourguignon made with common beef.        

This dish was instigated by my running across our family’s 1970 copy of Julia Child’s Mastering the Art of French Cooking, that Child co-authored with Louisette Bertholle and Simone Beck, and my French-Basque hunting buddy Arnaud Bidondo giving me a pound of stew meat from a nice brown-phase, 6-foot black bear he got last year.        

When I went through Child’s boeuf bourguignon recipe, though, I noticed she really only mentions thyme and a bay leaf as spice other than black pepper. Also, there’s only salt bacon. I wondered what would happen if you used Herbs de Provence. Standardized in the 1970s as a dried herb mixture from Provence (savory, thyme, basil, fennel) it also incorporated for American tastes, lavender. As my foodwriting buddy, Hank Shaw says, brandy goes well with lavender, and after having tried it with so many other recipes, I can honestly say that just about everything goes well with lavender, especially sweet meats, of which bear can be, and especially so in California, where many bear taken by hunters without hounds are during the early part of the season, when the black bears have been fattening up on blackberries and mazanita berries.        

As my friend Bidondo says, “many like to grill the bear meat, which is okay with the smaller bear, but when they are this big, much better in a stew!”        

I wanted something that didn’t take as long to make as the original recipe, and would be simply amazing…So here’s my rendition of Julia Child’s Boeuf Á La Bourguignon, with ours replacing boeuf—Bon Apetit!        

NOTE: Unlike venison, remember to cook all bear meat through, like pork, because of the possibility of trichinosis.        

Nothing wilder than, and as robust as black bear meat!

Ours Bourguignon/Ours Á La Bourguignon

Ingredients :

1-2 lbs of bear stew meat        

1 tbsp olive oil        

1 chopped carrot        

1 chopped onion        

1 tbsp flour        

1 tsp salt        

1 tsp Herbs de Provence        

1 bay leaf        

3 cups of red wine ( Don’t cook with wine you wouldn’t drink: I used Francis Ford Coppola’s 2005 Claret [Cabernet Sauvignon])        

1 can of Campbell’s beef consommé        

1 tbsp of tomato paste        

¼ lb of applewood smoked sliced bacon        

18-24 small white onions        

1 lb of fresh mushrooms sautéed in butter        

1 tbsp chopped parsley      

¼ cup of butter.        

Render that bacon fat

Steps :

1. Take a cassoulet or clay pot ( I prefer to use a large Vietnamese/Chinese clay pot that go for only $9 in San Francisco’s Chinatown—just before using make sure you soak it in cold water for at least 45 minutes, else it’ll crack, especially if using it for the first time).
2. Cut the bacon strips into tiny squares, and fry them in the olive oil clay pot.
3. Render out all the bacon fat, setting aside the brown bacon bits.
4. Brown the bear stew meat, frying only a few pieces at a time to make sure they brown instead of cook, setting browned bear meat with the brown bacon bits.
5. With all the bear meat browned, sprinkle the flour, salt and black pepper on top and toss the meat and bacon to make sure they’re all lightly coated.
6. Toss the chopped onions and carrots into the claypot and sweat them until the onions are almost translucent.
7. Pour in the 3 cups of red wine and scrape off as much of the brown goodness that has stuck the bottom of the clay pot.
8. Add the can of beef consommé and dissolve the tbsp of tomato paste in the pot; then add the browned bear meat, bacon bits, and the spices and give a good stir.
9. Here’s where you a lot of leeway with a claypot. You can either put it in the oven at 325-degrees Fahrenheit. NOTE: DO NOT preheat an oven for a clay pot—you’ll crack the pot! Just insert the clay pot and turn the heat on the desired degree.
10. Or, do as I did. Put it on the stove on high heat and get the bourguignon boiling, then back off to medium heat and cover to simmer for the next 3-4 hours: until the bear meat is fork-tender.
11. In the last 45 minutes, pour in the small white onions.
12. During the last 15 minutes add the butter-fried mushrooms, giving a slow stir.

Clay pots are a chef's Swiss Army knife

Serving suggestions:

Bear Bourguignon is really that good!

Display the clay pot at the center of the table, on a wood or cloth pot holder (never a cold stone, else the immediate temperature shift will crack the clay pot). Remove the bay leaf and throw it away.        

Serve over mash potatoes,  wide, flat egg noodles, or with a side of small peeled potatoes. If you do serve with noodles, use only butter on the noodles. I tried coating the egg noodles with olive oil and it really overpowered the delicious flavor of the ours bourguignon.        

Sprinkle chopped parsley lightly on the side and ours bourguignon.      

Note for the Conservation Minded:

With how many more black bears there are in California than legal bucks (largely due to an overpopulation of major predators like bears and mountain lions, but more because of the counterproductive moratorium on hunting the heavily overpopulated California puma), it behooves every hunter to get a black bear tag to hunt in open areas. This is  especially so with how much opportunity there is these days, with new open areas in the Southern/Santa Barbara County section of Los Padres National Forest. Guess the millionaire residents in Santa Barbara have finally gotten fed up with black bears jumping in their mansion pools and munching on their fruit trees.        

And because those bears have been getting enormous on avocados, you’ll get that much more meat for the freezer! Hopefully with this recipe you’ll learn that even a big old black bear can be just as tasty and tender as a smaller one: You just have to cook it right…

Related Articles:

• Veterans Day Mendocino Black Bear
• Hank Shaw’s Bear Pelmeni

Hung for two days in the garage and sitting in the bottom of my freezer for the last three years, I was wondering if the goose was still good. One of a snow and specklebelly pair that I had taken in the Sacramento Valley while trying out a new SP10 and 3-1/2” Remington 1187, it fell to the matched Federal Premium Blackcloud BB-sized pellets. 

That Blackcloud collar is the reason birds just drop when they get hit...

When I was done with the aging process and had plucked them (the fresh hearts and livers had gone into a Ziploc, the day the geese were taken, for a later liver paté greatly enjoyed and long missed) I wrapped them in a three layers of cellophane. 

Surprisingly, three years later, not even a trace of freezer burn! 

Originally, I was going to do a book review of Chef John D. Folse hunter’s cookbook bible, After the Hunt, but then something wonderful happened—the first round of figs turned a beautiful dark purple, signaling their ripeness! 

My huntin’ buddy Hank Shaw has written an number of articles on syrups, and one fig syrup recipe caught my eye. But, I enjoy eating my figs fresh and whole, so in order to stretch them, I decided to make the sauce for my goose more like a turkey’s cranberry sauce, thick and more like a jam. 

Figs from now until end of A Zone deer season in September

On the subject of the meat and “things not to do” once again surprised me by actually doing them. Always told that refreezing meats would make them somehow worse didn’t seem to be true with this goose. 

Two weeks ago, I had gone through the whole process of defrosting and brining the goose, but when the day came for cooking, I realized I didn’t have all the ingredients for the full dinner, nor the time—probably happened to you as you remembered a dinner or other meeting almost too late? 

Taking the goose in the pot that it had been sitting in to dry (I like to remove the brine for a day to let the skin dry in order to improve the browning and crisping of the skin), I put the whole thing in the meat freezer. 

A week later, I had everything and the time….defrosting again, with trepidation: I was told that meat frozen and refrozen is just horrible….And when it was all done, the goose was delicious! 

Since the Fig Sauce takes the longest, make sure to prepare it first. 

Specklebelly Goose with Fig Sauce

Fig Sauce Ingredients:

1 can chicken broth 

1 tsp Herb de Provence 

1 cup of sugar 

10 figs 

1 tsp salt 

2 cups of Pinot Noir (in this recipe a bottle of 2007 Peters Vineyard from Papapietro-Perry Winery was used) 

Steps:

1. Finely chop six figs and add to a saucepan. 

2. Save four figs and cut them lengthwise into sixths and set aside. 

3. Add all ingredients and bring to a fast boil, thicking the sauce through evaporation—about 25 minutes on high heat. Sauce should be the consistency of thin jam. 

4. Add the figs slices and simmer for another 10 minutes and set aside. 

Goose Ingredients:

1 Specklebelly goose 

1 large red onion 

1 tbsp Salt 

1 tbsp Black pepper 

1 tbsp Olive Oil 

Steps:

1. Brine the goose over night in a gallon of water with one cup each of sugar and kosher salt (use only ceramic or plastic containers so that there’s no reaction of the brine with metal). 

2. Drain the brine and pat away the excess moisture on the goose and place it back in the empty brining container 

3. Let is dry in the refrigerator for at least 6 hours. 

4. Place the red onion in the cavity and rub the goose skin olive oil and then the salt and black pepper. Truss the legs or simply stick in the open cavity under the tail. 

5. Place in a cast-iron skillet and place in an oven that has been preheated to 400-degree Fahrenheit. 

6. Roast for 25-30 minutes at 400 degrees. 

7. Remove and let rest for 10 minutes and then carve, serving with a two cooked fig slices and sauce. 

8. Save the goose drippings and use to brown the potatoes. 

Cook goose like a great steak -- medium rare!

Roast Potatoes with Salsa de Mani (Peanut Butter Sauce)

Salsa de mani ready to serve

Preparation time: 40 minutes

Modified to use country roast potatoes instead of the traditional boiled, this family recipe has been served by mom ever since I can remember. An Ecuadorian recipe of Inca origins, it’s normally served with that other Incan delicacy, cuy (roast guinea pig). 

Ingredients:

6 Red Potatoes 

3/4 Cup Chunky Peanut butter (sweetened) 

1/2 Cup White onion, thinly sliced crescents 

1 tbsp  of Achiote seeds 

1 Cup Milk 

1 whole Onion 

Pinch of salt 

1. Wrap the potatoes in moistened paper towel and put them in the microwave for 6-7 minutes until soft to squeeze.
2. Quarter them and dowse with olive oil.
3. Fry the achiote seeds until the oil leeches out.
4. Remove the seeds and then fry the onion in the red-tinted achiote oil until they’ve sweated and translucent.
5. Add the milk, pinch of salt, and then disolve the peanut butter in the milk, stirring as it comes to a low boil. Don’t over cook the sauce. It should be creamy and the consistency of almost watery tooth paste, not peanut butter.
6. Put the quartered potatoes in skillet previously used to roast the goose, uncovered, to brown in a 500 degree Faranheit oven, 10-15 minutes.

NOTE: I used the Big Green Egg for the goose and the potatoes. 

Total Preparation Time: 2 days

Save the carcass to make a great soup!

 

The Ziploc read “Stew meat 2008.” I tried to remember the deer from which it was taken. That’s when I remembered 2008 was the last year my good friends, the Caugheys, and I were allowed to hunt the Mindego Hill Ranch.

Though my buddy’s uncle was promised by his father, the Admiral, that he would never have to worry about losing their family’s little bit of heaven on Skyline (now tall and massive, olive trees and fruit trees were planted around the cabin over 40 years ago by the long departed Admiral when he was a professor at Stanford), with an amazing view of not only the San Francisco Bay Area but also the Pacific, the uncle’s mother passed away, and suddenly an $8 Million bill from the state of California arrived: it could only be paid by selling the property.

What a lesson in living trust and wills in California: especially those that were written to guarantee a stress free handing down of land ownership among the middle class…

So what had served as a great source of venison, for at least 25 years—for an Irish/Portuguese-American family that has hunted these San Mateo County mountains since the mid-1800s—was forced out of their hands. Where it ended up was with Open Spaces, which means unless you like to only hike or mountain bike on specific trails—you can’t even walk a dog there—you’re out of luck.

You can already see where the brush—on what were previously cattle ranches and now under Open Spaces ownership—is taking over the feed for the wild animals: in 30 years it’ll all be covered up in non-nutrient brush…the same flora that the local Native Americans had burned over thousands of years in order to keep their venison supply healthy.

Yes, it was a fond goodbye. And though I had hoped to take one of the bruisers that make up the genetic stock of the San Mateo County blacktail bucks, I was happy to get the small forkie.

As I was looking at the bag of stew meat, I recalled how tender those steaks off the young buck were and waited impatiently for the meat to defrost, recalling a recipe for lamb curry that I’ve wanted to adapt to venison.

Cork's Venison Curry with basmati rice, egg and banana slices

Venison Curry Recipe

Ingredients

· 2 lbs of venison stew meat

· 2 large onions, chopped

· 5 cloves of garlic, crushed

· 2 Tbsp olive oil with butter

· 2 Tbsp curry powder

· 1 tsp salt

· 1 tsp black pepper

· 1 Meyer lemon sliced (with rind)

· 2 peeled and chopped apples (I like the sweet apples)

· 4 cups of chicken broth

· One can of coconut milk

· 8 small red potatoes, quartered

· 6 eggs

Marinate the venison pieces overnight.

Marinade: grind and mix with 2 Tbsp of olive oil

· 1 Tbsp of coriander seeds

· 1 Tbsp cumin

· 1 Tbsp curry powder

· 1 tsp thyme

· 1/2 tsp salt

· 1/2 tsp pepper

Preparation:

1 On stovetop, brown the meat in a little bit of olive oil in a large pot. Remove the meat from pot.

2 Add olive oil with a little bit of 1 Tbsp of butter to pot, add curry powder, cook on low heat for a minute or two. Add onions and garlic and cook for 5 minutes. Return meat to pot.

3 Add the sliced lemon, apples, chicken broth, salt and pepper. Put pot on stove on low heat and simmer for 3 hours, boiling down until the meat is almost falling apart. In the last 45 minutes remove the cover and put in potatoes and coconut milk. Let the curry boil down to the consistency you like. I prefer it halfway between dry and watery

4 Add eggs in the last 15 minutes (take them out at end, peel and put them back in the curry)

Serve over rice with sides of chutney, banana slices, boiled-egg slices.

Serves 6.

Spice-rubbed wild boar ready to become Babi Guling!

No matter how you cut it, there is a reason that vegetarians suffer from a number of ailments, not the least of which is a deficiency in vitamin B12: humans have developed over thousands of years to be omnivores, not herbivores! Our diets developed over years of evolution to make sure that humans could survive in any environment, something necessary to a species that evolved as a nomadic group, a group who by necessity has had to survive on an opportunistic diet.

The only species more nomadic than humans are the world’s carnivores. Yet what are the most successful species? Always it’s the omnivores: humans, pigs and bears. These are the most successful populations of any large mammals.

But what’s an omnivore to do when disconnected societal vegetarian fads spring up during every generation, either because of religious or cultural fads inspired by powerful advertising? Get in informed…

Such is the important information I found in the masterpiece The River Cottage MEAT Book by UK food personality Hugh Fearnley-Whittingstall…it was as though someone from PETA, but someone who actually did their research instead of just offering a knee-jerk emotional response to eating meat so far from reality it’s a crime, wrote a book on cooking healthy, following ecologically sound farming practices.

Meat is good, and good for you! But, as the author says, there’s good meat and there’s bad meat. Or, as Jean Anthelme Brillat-Savarin (1755 -1826), “Tell me what you eat, and I will tell you what you are.”

If you get meat from a meat factory that holds its cattle in boxes that prevent movement and they’ve never even had the opportunity to graze in an open field and under a sky light by sunlight and moonlight, you’re going to get an animal full of body chemicals resulting from stress, not to mention the antibiotics and other manmade materials that bring into question their residual effects in our bodies.

Instead, imagine a cow, pig, or lamb enjoying life in a beautiful pasture, feeding well on all the natural grasses and herbs and brush that bring not only incredible flavor to the animal’s meat, but also bring up a healthy offering for the table that makes you feel so sated and happy when you’re done eating. That (aside from some innovative and interesting spins on more traditional British and international recipes) is what Fearnley-Whittingstall brings to the conversation about eating meat that has long been overdue.

We live in a society in the major cities of the US and UK that is so far removed from its roots in the country, that even adults are shocked to find themselves responding strictly emotionally to become strict vegetarians, and trying to legitimize their decision through questionable science.

If you’ve ever ridden on public transportation in Thailand and India, where meat consumption is very low, and seen natives fast asleep with their heads banging against the window as the bus rattles along, you might have noticed a few of the symptoms of long-term vegetarianism: sluggishness, anemia. And, if only eating vegetables is so good for you why do vegetarians so often need vitamin supplements and why do we no longer have more than one stomach, like so many real herbivores—ever wonder what your appendix used to be?

That’s right! It is used to help us digest foliage, as true vegetarians, when we used to move across the great savannahs of prehistoric Africa.

What happened?

We advanced and learned how to make tools. And by learning to make tools we made weapons for killing to eat meat as a main part of our meals instead of just an infrequent lucky addition.

Our brain size development from what we were as a prehistoric man to what we are now resulted from our more regular consumption of meat proteins. Now, I’m not saying that every meal should have a meat protein, but mixed with a full offering of colors and varieties of vegetables, fruits and nuts and I think you’ll notice a not only a more calming, but reaffirming experience, and definitely less-stressed, daily experience.

Personally, I’ve tried a vegetarian diet. As an effort toward spiritual, mental and physiological cleansing as a form of fasting from meat, seafood and birds, it’s very effective. But any longer than that, have you also noticed how weak and sluggish you feel after the initial cleansing has occurred? That’s your body telling you something!

Meat gives you strength. And when you eat a bit much of beef, it does seem to deliver a bit of an aggressive attitude to a person’s personality. This is an observation that goes to at least as far back as Dickens and Oliver Twist:

‘It’s not Madness, ma’am,’ replied Mr. Bumble, after a few moments of deep meditation. ‘It’s Meat.’

‘What?’ exclaimed Mrs. Sowerberry.

‘Meat, ma’am, meat,’ replied Bumble, with stern emphasis.

‘You’ve over-fed him, ma’am. You’ve raised a artificial soul and spirit in him, ma’am unbecoming a person of his condition: as the board, Mrs. Sowerberry, who are practical philosophers, will tell you. What have paupers to do with soul or spirit? It’s quite enough that we let ‘em have live bodies. If you had kept the boy on gruel, ma’am, this would never have happened.’

‘Dear, dear!’ ejaculated Mrs. Sowerberry, piously raising her eyes to the kitchen ceiling: ‘this comes of being liberal!’

Heaven forbid the peasants get fed meat!

I do notice that I too can get a little pointed in my comments and hot under the collar when I’ve eaten beef more than four or five days straight, and not had it as part of a well-balanced meal that includes some grains, vegetables and fruit. I must also add that I’ve never had any type of aggressive response with the other red meat: venison.

Hugh Fearnley-Whittingstall makes a great case that there’s nothing as satisfying as a well-prepared and cooked slab of meat that came from a farm animal living a good life on a farm, instead of a prison-like slaughter yard. And yet, he doesn’t shield the reader for the realities of eating-and why should he? Cellophane-wrapped meat that makes children think that our food comes neat and clean from a machine is why we’re having the drastic disconnect problem we’re in now!

The photos of slaughtering and butchering, which reminded me of police photos I’ve seen of crime scenes and scenes in the city morgue on CSI were a bit shocking…but perhaps because even with my field experiences killing and butchering wild game, even doing something as close farm animal slaughtering as killing a farm-raised goat with .22 and butchering it in a woods glen in Alaska, I’d never done my basic butchering in a slaughter house, i.e., the animal is still whole, in an antiseptic, white-walled room.

Kind of gave me the creeps, seeing that steer’s live eyes as a pneumatic piston gun is put to its head. Then, the next frame is the dead eye as he lies on his side…but, like the vegemite-sundaes like to say, if you can’t deal with the honesty of the death of the animal, can you really condone the eating of meat?

Yes, I accept the honesty of the fact that something died so that I can live. And there’s something contrary, to that which the vegemite-sundaes like to think of selectively: they don’t respect, or really are afraid to accept, that EVERYTHING lives because something dies. Is the only reason that vegetarians condone the killing of vegetables and fruits is that they can’t hear them scream—and who are they to think that all living things don’t feel their death and scream…that it’s only that humans don’t normally speak the language of carrots?

Many aboriginal societies revered and respected that fact that all living things, and in their thinking, inanimate objects are alive, and die and scream when their killing is brought about with little respect: that includes carrots that are just ripped out of the ground without first being asked to offer themselves to the upcoming meal.

Are vegemite-sundaes only vegetarians because they can’t deal with death being a fact of life in all its forms?

I leave that up for you to decide…all I know is that when I’ve dealt with strict vegetarians their avoidance of Nature’s facts are often deplorable: they come off as seeming to think that only the furry and cute creatures on this planet deserve to live, and everything else that can’t be heard to scream, or doesn’t run away when you try to eat it, is okay to eat, in other words, kill.

I don’t have time for vegemite-sundaes because everyone of them comes off as a hypocrite when you really get to know their beliefs and understandings about what the Earth so graciously provides—to them, it’s all about avoidance of that cycle of death that Nature has put all on living creatures….and it seems…nature is the very one to remind vegemite-sundaes that their diet isn’t what we’ve evolved towards over thousands of years of eating meat, with vegetarians setting themselves up for osteoporosis and B12 deficiency, making itself known through the following symptoms: confusion or change in mental status in severe or advanced cases, decreased sense of vibration, diarrhea, fatigue, loss of appetite, numbness and tingling of hands and feet, pallor, shortness of breath, sore mouth and tongue, weakness.

Hugh Fearnley-Whittingstall still seems to offer an olive branch to the PETA folks, though I think anyone who considers themselves a “true” vegetarian will never accept that branch other than to further their agenda, as organizations like PETA and HSUS continue to do right now, saying that they just want to improve conditions for animals, when all their directors just want more money (if you’ve ever dealt with an unscrupulous animal rights ‘non-profit’ you really know where the money and how being ‘non-profit’ doesn’t mean being poor) and to stop all hunting: they’d have all native tribes in cities living on canned vegetarian foods if they had their dithers…

…Yet again they perpetuate what the urbanization of humans has done all along: a total disconnect between humans and our origins…and no, a quick hike through the woods is really as disconnected as the average PETA true believer, stuck in an apartment with their only sense of wildlife a pet cat or their Chihuahua, heavily modified through thousands of years of breeding for Aztec and Mayan dining halls. Hikers in the woods are like sex voyeurs, titillated by what they see, but not willing, and often afraid, to get down and dirty with its realities.

We’ve gotten so far away from what enabled us to survive in a real world that I sometimes wonder if this very modern and violent cult following in PETA/HSUS-related vegetarianism isn’t just a human form of lemmings running off cliffs…

Don’t get me wrong, I respect and enjoy my greens, too—it’s just I have a problem with healthy habits that become fanatic movements trying to keep themselves aloft through unsound science and actions that actually go against their professed reasons: smaller hunter numbers have actually led to lower amounts of revenues that would have gone to the support of all animals through the Pittman-Robertson Act of 1937 (In contrast, if you want to know where PETA funds really go, READ HERE; they sure aren’t putting those millions of dollars into helping animal populations like hunters do…)

Whenever I come across an author that seems to be more on an even keel, and in the UK no less, the historic origins of the present PETA/HSUS madness, I jump up and down in joy that there might be hope. Hugh Fearnley-Whittingstall is just such a man, who takes the reader through the different options for getting that organic success that leads to a healthy and great-tasting meal with meat as the centerpiece: whether a beef roast, roast chicken, or game collected in the field.

There are a number of game recipes that I’m looking forward to cooking, and will in the future with game he mentions, like pheasant, rabbit and hare. Taking to heart the axiom of using everything the animal offers, the Fearnley-Whittingstall also delivers a great chapter the use of offal gathered from a slaughtered animal. And I’d be remiss in not mention a great dissertation on the practice of aging meat: in his research he really pushed the limits of time! If you live in a warmer/drier climate like I do in California, remember that the variance in temperature, i.e. wamers, will shorten your aging times.

But, it was the roast pig that really got me excited!

…Instead of a traditional roasting spit, beautifully described in a photo story on page 390 and pages 392 to 394 in The River Cottage MEAT Book, I wanted to roast a true organic meat (If it’s been touched by human hands, or fed by humans hands, something that didn’t grow naturally, feeding on whatever it could find on its travels, without human direction or intention, how can you call it true organic?) a wild boar in a La Caja China that I had done a bang-up job with on a farm pig.

Not only that, I wanted to try a recipe I enjoyed as a child in Southeast Asia, on a trip to Indonesia, specifically Bali, called babi guling. Click on the photo of Babi Guling below to watch how we prepared him!

 RELATED LINKS

1. La Caja China

2. Blackhawk!

3. Winchester

4. Remington

5. Native Hunt

COMING UP

1. Surmounting the Cultural Conflict of Tactical Clothing and Equipment in the Outdoors

2. Wild Lifers vs. Game Farmers

Click on the Roast Babi Guling to watch how to make it!

 

Cork Graham with a freshly taken Sylvilagus audubonii, using a .22 Crosman pellet gun

Whenever a rerun of Spy Game is broadcast, I always smile when I hear Brad Pitt’s answer to Robert Redford’s question about how he became a sniper: shooting team in the Boy Scouts. For me it was my Daisy BB gun and trips out to Lake Pond Oreille, every summer we visited my grandparents in Spokane, when my family home as the son of American expat businessman was Saigon and Singapore during the 1960s and 1970s. Trying to hit the metal band of a log piling reaching six feet above the surface of Pend Oreille, 70 yards offshore from the porch of our family friend’s cabin, was a lesson in trajectory and wind.

I shot every chance I got during those summers, because when we returned to Southeast Asia, I would have to leave my marksmanship to slingshots and low poundage field archery equipment. Firearms and even BB guns were illegal to possess in Southeast Asia.

Shoot enough years it’s hard not think fondly of those early days, out in a field plinking at tin cans and perhaps sniping a bird or rabbit for the family table. When an excuse to try out the new “adult” pellet guns came up—we’re now legally allowed to use pellet guns of at least .20 caliber to hunt wild turkey in California—I called up Crosman to try out one of their .22 line.

…Plus, I’ve received a number of cookbooks I have to review from American authors and those across the pond, like Darina Allen and Hugh Fearnley-Whittingstall, two well-known and respected cooking writers in Ireland and England, who really know how to do wild game justice: a big fat cottontail would be a perfect entree!

What arrived in the mail was a .22 Cal. Remington(R) NPSS Digital Camo. Talk about accurate. With a rifled bull barrel and a large objective scope on top, and nearing 1,000 feet per second it looked like a sweet combination for small game and hitting a turkey in the head. What makes the drawback, though—like it can with any firearm—is the trigger.

I’m all about triggers as you may have guessed. A crisp trigger with a light poundage triggerpull (2-3 pounds), greatly assists a shooter in their keeping a tight group. What a trigger on a pellet gun that relies on a spring, just like a majority of triggers you find on crossbows (except the well-designed trigger from Excaliber Crossbows), has going against it is that it delivers that “Boing!” that does wonders in knocking off a marksman’s focus on the target.

As with a conventional bow, follow through is very important. That’s where a smooth trigger helps in keeping that target fixation: As if using a bow, you keep your bow focused on the target, and with a rifle you keep your crosshairs on the target for a few seconds after you shoot.

Now, if you’ve tried the triggers on break-action, as Crosman calls, it “break-barrel”, pellet guns, you’ll notice that the trigger does have that sponginess that makes it hard to predict exactly when the gun is breaking. But, because of this, and also because of the lack of a significant recoil, pellet guns are a great training tool to improve you shooting skills.

Though many would think that improving shooting means learning how to deal with heavy recoil, it’s really about learning how to work a trigger, and in conjunction with breathing and beats of your heart. When you can overcome the uneven resistance of a break-barrel pellet gun trigger, you’ll have mastered the even squeeze necessary to hit a target with a fine-tuned firearm.

A great work on the act of integrated shooting (breathing, heart rate, trigger squeeze), is on page 180 of The Ultimate Sniper [Updated and Expanded], by a man I highly respect for his work, background, and teachings Major John L. Plaster—I’ll be conducting a Cork’s Outdoors Radio interview with him soon, so stay tuned!

Armed with that Crosman .22 Cal. Remington(r) NPSS Digital Camo, and having already been successful on wild boar earlier that day at Native Hunt, described in last week’s column, Michael Riddle and I put the pig in the roaster and jumped in my truck.

We drove over to another property that makes up 27,000 acres of prime land that Native Hunt has sole hunting rights to, and found the cottaintails that had teased me earlier while we waited for a  longbow hunter that was slated for hunting pigs that morning.

As usual, the cottontails didn’t show until the last hour of daylight, something that made the large objective scope a real asset. When I took my first shot, Riddle called out, “High!”

Adjusting, the next shot hit lower, but not enough. Peter Cottontail bounded off, sitting just short of a clump of weeds.

Lowering the reticle of the scope yet again, I took another shot at Sylvilagus audubonii, otherwise known as the desert cottontail rabbit, prevalent in Central California and much fatter and larger than the small bush cottontail I was accustomed to hunting in Mendocino National Forest as a teen. A .22 pellet hit Sylvi Auduboni in the head with the effect of a light switch being turned off.

Wide-eyed, I looked at Riddle. “Dang!”

These little pellet guns pack a punch. Only a 20 yard walk to where he lay, the cottontail rabbit was stoned cold dead, not even convulsing. Not wanting my Brittany Spaniel, Ziggy, getting interested in rabbits, I walked quickly past the backseat of my Dodge Ram Quad Cab (Ziggy staring at me, and the just-departed Sylvi in my hand, from the backseat), and put Sylvi in the back of the truck payload.

In an hour, Riddle and I would be back at the Native Hunt Lodge, checking the doneness of the pig in the Caja China, and skinning Sylvilagus auduboni deciding which review volume I’d be referring to in order to cook the prime pink cottontail meat and its heart, liver and large kidneys: The River Cottage Book, The River Cottage Meat Book, Forgotten Skills of Cooking: The Time-Honored Ways are the Best – Over 700 Recipes Show You Why, or maybe even Pot-Roasted Rabbit with Prunes and Pinot-Noir from Chef John Folse’s eloquently illustrated and easy to follow gamecook’s bible After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery, with a Papapietro-Perry 2007 Peters Vineyard Pinot-Noir from the Russian River Valley.

COMING UP

1. On the Track of the Wily Wild Boar Babi Guling
2. The River Cottage Meat Book by Michael Fearnley-Whittingstall [Book Review]