11/2 lbs. quail, pheasant, elk, venison, boar, etc., freshly grilled, diced, deboned and chilled
3 to 4 T. salt
2/3 cup extra virgin olive oil
2 lbs. Prince or Mueller’s Spaghetti (long, regular thickness)
1 large Vidalia onion, diced or chopped
3 medium cucumbers, diced or chopped
4 large or 6 to 8 medium Beefsteak/Big Boy-type tomatoes, sliced into thin wedges, divided
8 oz. grated Romano cheese (use a good Romano or Romano/Parmesan mix; Parmesan is a poor
second choice — freshly grated, if possible)
1 large green bell pepper, thinly sliced (optional)
1 large red bell pepper, thinly sliced (optional)
2 (16-oz.) bottles Zesty Italian Salad Dressing
Fill large saucepan 3/4 full of cold water and bring to a boil. Add salt and olive oil; stir. Add spaghetti, stirring occasionally to coat pasta with oil.
Meanwhile, combine onion, cucumbers, 3/4 tomatoes and Romano cheese in large mixing bowl. Mix thoroughly by hand. It will look like a lot of cheese. If you like green and red bell pepper, add 1 each.
When pasta is fully cooked, not al dente, drain it in collander and rinse with cold water for approximately 3 minutes or until cool. Shake lightly to remove residual water.
Add layer of pasta in large mixing bowl and add vegetable mixture. Add some of the wild game and gently stir with your hands. Repeat with another layer of pasta, vegetables and wild game until you have mixed everything thoroughly and you have a full bowl.
Refrigerate for several hours. When chilled thoroughly, add salad dressing over top and let it flow down through the salad. It is ready to eat, but may be refrigerated overnight. It is better the next day. Top with remaining tomatoes.
Note: Cooking this recipe takes 1 to 11/2 hours if meat has already been prepared. Best if marinated overnight.
Shelby Township, Michigan
From—Completing the Hunt: Cooking Game with NAHC Members