Woo hoo!!!!! The piggies that we shot two weeks ago are now firmly ensconced in our freezer. The first dinner out of all that was pork chops from the sow, baked with herbs from my garden (sage, rosemary, and basil) and baked in a 2003 Cabernet Sauvignon. Tonight's dinner was pork ratatouille...1 lb of sweet Italian boar sausage, an onion, two zucchini, two cans of Del Monte Italian diced tomatoes, about a third of a cup of that same type of Cabernet, and a splash of olive oil because there was NO FAT in the sausage in which to saute the veggies!
Incredibly good, incredibly low fat, and as we figured it out, about $3.50-4.00 per pound for the whole processed freezer full of pork.
And the fun of the hunt to boot. Life is good. The food is better
Springmom, the game chef
