There are a lot of trophy animals at the Native Hunt ranches.  The discriminating hunter has the opportunity to put a big set of fallow deer antlers on his wall, the boss and horns of a bull bison, the otherworldly curls of a Four-horned (Jacob’s) sheep, and the snarling maw of a big, Eurasian wild boar.  But the trophy of a successful Native Hunt adventure goes well beyond the antlers and tusks.  All of the animals available for hunting on the Native Hunt ranches also provide great table fare. 

Even the big boars are tasty!

The meat of the Eurasian wild boar exceeds any “store-bought” pork you’ll ever taste.  The hogs are healthy and fat, but unlike their domesticated cousins, the meat is mostly free of intramuscular fat (not to mention hormone and chemical-free), which provides a healthier meal.  One great thing about wild pork is that you can treat it almost as you would domestic meat (although you have to be careful not to dry it out by overcooking). 

Then there are the sheep, Corsican, Jacob’s, and Barbadoes.  These critters make for great mutton.  The animals are well-fed, and relatively sedentary.  This lifestyle lends itself to some fairly tender meat, even on a trophy ram.  For those who haven’t eaten mutton, its pleasantly unique flavor offers a real treat, and a change from the everyday experience of domestic beef or pork. 

The Four-horn, or Jacob's sheep make a unique trophy and good table fare as well!

YOu can’t forget the bison.  Buffalo meat is available in most grocery stores these days, and it’s quite popular, but it’s hard to compare the flavors of an animal that’s raised and corn-fattened like any other cow to the meat of an animal fresh off the range.  This is what beef probably should be.  Of course, even better will be serving the meat with the trophy head and horns mounted on your game room wall… or the bison rug draped across the hearth. 

One of my favorite animals on the ranch is the fallow deer, both because they’re such beautiful animals and for the amazing venison they provide.  I’ve eaten a lot of different kinds of venison over the years, from native whitetail, blacktail, and mule deer, to elk, to exotics like axis and fallow.  I love them all, but of that list, the meat of the fallow deer is hands-down the best I’ve ever eaten (axis comes in real close second).  Unlike wild, native venison, the fallow deer is more mildly flavored, but still rich.  Cooked rare and served with a hearty red wine (like a nice old vine Zin), fallow deer backstraps are the stuff a carnivore’s dreams are made of.

So far, fallow deer is the best tasting venison I've ever eaten.

There are a lot of great ways to remember the hunt, but one of the best, in my opinion, is at the dining room table!

NOTE:  There are a lot of great sites with wild game cooking recipes and techniques all over the Internet.  One of our favorites here at Native Hunt is Hank Shaw’s Hunter Angler Gardener Cook blog.  Besides the fact that we’ve been fortunate enough to have Hank cook for us here at the ranch, his site is loaded with great info, not only on wild meat, but on other aspects of securing and preparing food from the wilder places… even your own backyard.