This is an Italian meat sauce suitable for spaghetti, lasagna, ravioli, whatever. It uses an “Equalizer” technique I stumbled upon by accident.
Brining improves flavor, reduces toughness, and adds moisture. Most meats benefit – but lean, tough meats (like game) benefit most of all.For wild birds brining opens up vast cooking options that otherwise may produce dry, tough meat.
This is a great generic bratwurst recipe, and wild turkey meat is a fine base for sausage. But wild turkey is as lean as meat gets, so fat is a critical factor.
Creme brulee sous vide? A great idea!