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 and dry meats (like game) benefit most of all. For wild birds brining opens up vast cooking options that otherwise would produce dry, tough meat.
This is a great generic bratwurst recipe, and wild turkey meat is a fine base for sausage. But like most recipes adapted from domestic to wild meat, fat is a critical factor.
This uses an “Equalizer” technique I invented. Well, I’m probably not the first, but I’ve never seen or heard of it elsewhere. It’s a simple technique that should be easy to adapt for any long-cooking tomato based sauce.
Creme brulee sous vide? A great idea!