F~WvLA(AMPBELLTwyla Campbell is searching Alberta for the best local products and

dishes-then whips them up in delicious homegrown recipes

Alberta's wild game is a perfect complement to theupcoming season sfresh produce

By Twyla CampbellPhotography by Michele King

Firing up the barbecue coday reminded me of a conversation thatcook place over Christmas. As I stood in line at a jerk shack inJamaica I calked with the young Jamaican man who was turning

pieces of crispy skinned jerk chicken and pork belly. He asked if we bar-becued in Canada and was amazed to hear my answer. "You barbecueeven when it snows)" He shook his head in disbelief. "Canadians arecrazy, Mon!"Oh yes, we do love our barbecues, and barbecuing year round is noth-

ing strange to us here and many of us can attest to donning a parka,stepping on to our snow-covered deck wielding a pair of barbecue tongsunder the light of a winter moon. Bur there's no doubt, once spring andsummer grace us wirh rheir long-awaited presence is truly when wefully enter and revel in a state of charbroil euphoria. There is nothingquite like the sweet smoky aroma of meats cooking on a grill that saysthe good weather has arrived.Alberta is a province rich in many resources-food being one of

them-and there has never been a better time to embark on a culinaryexpedition in this fortunate province. Thanks to a growing awarenessand acceptance of exotic meats, masters and mistresses of the grill areset to serve up some very unusual but savoury offerings.Brent O'Sullivan of Buffalo Valley Variety Meats in Edmonton

acknowledges the growing acceptance of wild game in the province."Over the past four or five months, more and mote people have inquiredabout wild game. People are surprised to hear we carry muskox andcaribou and that restaurants here are serving it. It's been very educa-tional; some people don't even know what a muskox is."

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Edmonton Slow Food'sWild Boar and Beer Barbecue, an annual event

These animals, raised in the wild and hunted by the Inuir, areprocessed out of two plants in Nunavut; one in Rankin Inlet and theother in Cambridge Bay. The meat is federally inspected and offeredground, and in curs, such as tenderloin, racks and steaks. The animals,raised on the sparse offerings of Nunavut's tundra, are completelychemical and antibiotic free; the resulting flavour is rich yet delicate.Surprisingly, the tenderloin of the caribou is quite small in size, burperfect as the crowning glory on a bed of salad greens.

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Buffalo Variety Meats in Edmonton offers a selection of wild gameincluding muskox, caribou and bison.

24 Lifestyle Alberta Magazine

Those fortunate to attend Edmonton's Slow Food Wild Boar andBeer BBQ are familiar with another exotic meat relatively new rothe marker: wild boar from Hog Wild Special ties near Mayerthorpe,a town located an hour northwest of Edmonton. The producer, EarlHagman, offers his specialry meats to markets around the world. Hecredits the growing demand of wild boar to creative chefs andrestaurateurs who offer it on their menus, as well as ro the popular-ity of the Wild Boar and Beer Barbecue. And although the boar isoffered in curs such as smokies, chops and racks, the most soughtafter wild boar product is the prosciutto. Authentic ro the core, thiscured delicacy is crafted by a true native of Sardinia, and offered forsale exclusively at Buffalo Valley Variety Meats in Edmonton.

l\7e'dall rather be out on the deck sippingrefreshments and enjoying a feast ofAlberta's edible bounty than in the kitchencooking at the stove.

Another perfect choice for summer grilling is bison. Similar intaste to beef, bison needs to be cooked at a lower tempera cure andfor less time because of the lack of marbling. This lack of marblingalso means that bison has fewer calories and less cholesterol thanbeef, and because it's chemical free, bison meat contains more ironand protein than its cloven-hoofed cousin.The key to warm weather cooking is to use the freshesr ingredi-

ents possible in recipes that require little fuss. The first bite of agarden tomaro, the peppery taste of spring asparagus and heirloomgreens, the rich creaminess of local cheese, makes spring andsummer meals a pleasure to not only eat, bur co prepare as well.We'd all rather be our on the deck sipping refreshments and enjoy-ing a feast of Alberta's edible bounty than in the kitchen cooking atthe stove. As eaters, we have never been so lucky and as cooks, ameal using locally grown herbs and vegetables, and cheeses, breadsand meats the likes of which we've never seen before means thosedonning the apron can produce an elegant yet simple mealjam-packed full of nutrition and one that will surely impressthe guests. Not sure where ro find Alberta's best) A list of Alberta'sculinary resources and seasonal offerings can be found online atwww.chomparoundalberta.com and http://albertafarmfresh.com.Combine the best of the season with a bit of the odd and

unusual, and you've got all the right ingredients for months ofunforgettable grilling. So before you break open that package of hotdogs, we invite you first to take a walk on the wild side .•

Twyla Campbell is an Edmonton-based umter, "foodie" and member of theSlow Food movement, encouraging the use of natural, local foodproducts. Her husband, returning from a business trip, once brought her thefrozen hind end of a caribou as a present. And she liked it.

www.lifestylealberta.com

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GRILLED ASPARAGUS WRAPPED INWILD BOAR PROSCIUTTO WITH

STRAWBERRY BALSAMIC PORT REDUCTIONServes four

16 asparagus spears, washed and ends trimmed2 tbsp extra virgin olive oil8 slices Wild Boar prosciutto

(Tryand find asparagus spears about the diameter of a pencil.No salt is added as there is enough in the pros'

1/3 cup strawberry f1av.ouredf1avoure alsamlc vinegar

2/3 cup tawny po

In a small saucepan bring port and balsamic vinegar to a boil, turn heat to low and simmer untilliquid has reduced by 3/4 to a syrup consistency (about 20 minutes).

Turn off heat but leave the saucepan on the element.

Coat the asparagus with olive oil and place on a grill at medium-low heat. Cook approximately2 minutes, turn and cook for 2 minutes laMer. Watch these carefully; you don't want them to

burn but to achieve a lightly charred st~ indicating that the sugars have caramelized. Removefrom heat and wrap 2 spears with one slice of prosciutto. Drizzlewith balsamic reduction.

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