Game on: Pluck It, Shoot It, Eat It!
Pot Luck Food Talks: Kitchen Stories From Behind the Pass · Chef Phil & Eric | Experienced Cooks & Restaurant Insiders
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Show Notes
🎙️ EP128 – Let’s Talk About Game 🦌🔥 On the road to La Rioja 🚗, Phil and Eric dive deep into the wild world of game cooking—from deer to squab, boar to snipe. Phil shares his German hunting roots, Eric recalls plucking birds at Mugaritz, and together they explore flavors, ethics, and techniques behind one of the most misunderstood and underused corners of the culinary world.
🎧 Topics Covered in This Episode:
🦌 What Makes Game “Gamey” – From horsehair aroma to blood and iron.
🔫 The Ethics of Hunting – When hunting supports biodiversity and healthy ecosystems.
🐗 Eric's wild boar encounter - He prevailed!
🍞 Offal Toast & Whole-Animal Cooking – Why great game cooking respects the entire animal.
🍷 Perfect Pairings – Why heavy red wine and venison are a timeless match.
🥩 Raw Game? – Venison tataki, tartare, and how to prep it safely.
🧪 Chocolate in Sauce? – Tricks and old-school techniques that make game shine.
🇫🇷 Lèvre à la Royale – The most decadent French game dish you’ve never made.
🐍 Is Snake Game? – Drawing the line between wild and weird.
🥄 Game Jus 101 – How to turn bones into liquid gold.
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Enjoy!