When I bring home game, I enjoy making an event out of dining on the fruits of the labor a-field. My wife takes great pleasure in creating the "table-scape" to compliment the meal. She watches the cooking channels and with some inspiration found there has become very creative and skilled at creating a canvas upon which we can paint a delicious game dinner.
I posted earlier about the wild boar one of my friends shot. As I was the recipient of about 50 pounds of wild pig meat, we have had several fine meals from this bounty. A few weeks ago I labored for several hours to cook another huge batch of wild boar ragu. My wife set this beautiful table for 8 and we invited some like minded souls who would enjoy the boar.
We began with cocktails and some appetizers. I made some wild duck mini empanadas to accompany the drinks and my wife made figs stuffed with Gruyere and wrapped in bacon. A flash under the broiler yielded a second delicious pre-dinner offering. At table, we began with a plated Ceasar wrapped in proscuitto with shaved sharp provolone. The ragu was served on paperdelle wide pasta. Some full bodied red wines were offered by the guests and Sarcones seeded peasant loaves rounded out the meal. Judged by the slurping and grunting and lack of conversation during the entree, everyone loved the boar and seconds were demnaded by most. Eat what you kill....and now and then do it in an elegant fashion. Cheers!