I was talking about how sustainable the foraging for invasive species is for some time now. But all these times i researched invasive plants and how they can be used in cooking as a healthier alternative to mass-produced veggies. Foraging also aids native ecosystems from being destroyed by invasive plants.
The same concept applies to invasive animals.
Wild hogs was introduced to Florida in 15th century by Spanish conquistadores and since then there population grows rapidly. These wild hogs are a mixture breed of domesticated pigs with Wild Russian Boar, which was brought to this area for hunting purposes and escaped private lands. Pigs outcompete native animals like deer and bear for food, thus damaging the native population. It is for this reason Florida, like many other states, require no license to hunt these animals and no bag minimum.
I decided to help the local ecosystems while providing my family for fresh, organic pork, which was never fed any GMO foods and had never had vaccinations or growth supplements.
I was fortunate to find a local guide, a native American person who allowed me to hunt on HIS LAND. Having a permission from a native person to harvest food from his land made this experience even more meaningful. We prayed before and after the hunt and thanked the Hog to give her life to feed us- in both English and Native languages. Eric, my hunting guide, was exceptionally helpful to me, the hunting first-timer, and lead me through every stage of the process with great knowledge and patience. I would highly recommend http://bigboarhunts.com/ for any level forager. Located in Everglades, the wildest and least developed part of Florida, a place where large Indian reservations are.
Slice kidneys in strips and soak in 3 changes of water in the course of 3 hours.
1 cup of dry Honey Wine (can be substituted with Pinot Grigio)
½ teaspoon salt
¼ cup fresh grated ginger
2-3 cloves of minced garlic
1 chopped onion
dash of Allspice
2 tablespoon of olive oil
Drain Kidneys and place in Marinade overnight.
Place mixture in the large saucepan, add wild mushrooms (Oyster or Shiitake ok) and cook for 30 min until liquid reduces to 50%. Add 1 teaspoon whole wheat flour, 1 teaspoon butter and let sauce thicken, while constantly stirring for 5 more min. Add more wine if reduction is too thick. Add fresh rosemary towards very end. Serve over Buckwheat Kasha with raw garden veggies.
1 cup buckwheat
1 ½ cup water
Bring to boil and simmer till the grain is soft and all water is absorbed, for about 20-30 min.