Hunting camp is about the only time of the year when I can concentrate only on what I like without being disrupted. When I make a dish at camp, my secret is to keep the recipes simple. I never forget how tired a long day of hunting makes a man. I cook with what I have, while enjoying each moment.
–_Martin Picard, Au Pied de Cochon, Montreal
Pea soup never tasted so good. Trust us. As for the dogs, we used Italian-style venison sausages, which were delicious this way, but any type of sausage should taste great. Try bratwurst if you don’t have any made with fresh deer. If this is the kind of grub Picard prefers after a hunt, then he’s welcome at our hunting camp anytime.
4 cups diced onions
4 cups diced carrots
2 cups diced celery
2 Tbsp. olive oil
4 cups soaked split peas
8 oz. smoked pork lard
3 qt. water
About 11 oz. ham, diced
8 venison sausages
8 hot dog buns, toasted
*_Tortillons are cheese curds that, as far as we can tell, you can only get in Quebec. Feel free to use a local variety. That’s what we did_.
Soak the sausages in beer for 1 hour. Crack a cold one open for yourself while you’re at it.
Make the soup: In a pot, sweat the onion, carrot, and celery in olive oil over high heat until the onion becomes translucent. Add the peas, pork lard, and water. Bring to a boil, then lower the heat. Simmer, covered, for 45 minutes. Remove the lard, dice it, and return to the soup. Add the ham. Reduce the heat to low and continue cooking until the soup thickens. Add a dash of olive oil to the reduced pea soup. Stir well.
Meanwhile, cook the dogs in a frying pan. When they’re done, set them aside and add the ricotta to the residual sausage fat in the pan. Warm the pan over low, if necessary, and stir.
Spread mustard and warmed ricotta on the toasted buns. Add the sausage and a generous spoonful of the reduced pea soup. Dress each hot dog with cheese curds and brown slightly with a torch. Serves 4