Barbecue is elemental. Take a tough cut of meat, cook it low and slow over smoldering embers for hours and hours and serve it up with a tangy, vinegary sauce. That’s it, right? Well, no, actually, there’s a lot more to smoked food than that.
In this episode, Cat Neville heads to Wing Shoot Farms and then to a class hosted by the Missouri Department of Conservation. In the kitchen, Cat makes a dish of seared wild Mallard with a blackberry chutney.