Food Fight Friday: Stuffed Turkey vs. Braised Boar

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I'm pulling out all the stops for this week's Food Fight Friday, hitting you with a one-two punch of pork and turkey (with a little Canada goose mixed in). If you can't decide which to choose, let me see if I can swing the vote toward my favorite. While I was very impressed with the way the turkey roulades turned out, especially with the addition of the goose chorizo, I have to say the barbacoa was something special. But then, I'm a sucker for anything wrapped in a tortilla.

Chorizo Stuffed Turkey Breast

Field & Stream Wild Chef columnist Jonathan Miles's recipe for wild turkey roulades in the May 2012 issue of the magazine inspired this dish--though I admit to simplifying my version a bit. Instead of making sausage from the turkey's thighs, I thawed the last package of Canada goose chorizo in my freezer. That, along with some sauteed onion, celery, and mushrooms went into the stuffing. Once they were stuffed and wrapped, the turkey breasts went into my Smoke Vault with a bit of mesquite chips where they smoked for about an hour and half.

Boar Barbacoa Taco

I'm heading to Texas this weekend where I hope get my first chance at--and taste of--an axis deer. Also on the menu will be some wild boar hunting. I haven't had boar in my freezer for quite some time, but the last time I did I made these wonderful barbacoa tacos. I don't know if you can call this true barbacoa as it was braised, not barbecued, but it was delicious. Pretty simple, too. Just rub a pig roast or loin with a mix of salt, pepper, cumin, red pepper, and brown sugar, pour in a cup of vegetable broth, and braise until tender--about 2 1/2 hours at 250 degrees.

I'm sure you're getting sick of seeing my food all the time, so let's get some fresh blood flowing. Get out there this weekend and shoot some photos of what's cooking at your house. I'd love to see them and feature them here. Just send the best, along with a short description, to fswildchef@gmail.com.