Wild game week

Ready for a little exotic eating? Braised antelope, buffalo rib eye, venison carpaccio , wild boar spare ribs and elk loin are on the menu all week at two area restaurants–John Ash & Co and Hurley’s in Napa.

The dinners have become an annual event at Hurley’s, coinciding with the beginning of the hunting season, the end of harvest and well, a ravenous hunger for off-beat critters not usually featured on the restaurant’s menu.

At John Ash and Co., at the Vintners Inn in Santa Rosa, Chef Jeffrey Madura’s evening menu starts with dishes including smoked sturgeon salad, and venison meatloaf shooters. A bit tamer than Hurley’s, the wild game entrees range from pan-seared ostrich to local rabbit and braised wild boar spareribs with wasabi mashed potatoes and mango-chipotle barbeque sauce.

Chef Hurley, who’s known for his wild ways, goes a step further, offering up both lunch and dinner menus that include venison pot pie and goulash, grilled barracuda, grilled octopus, roasted leg of antelope, and pancetta wrapped quail among other delicacies.

Reservations are strongly recommended for both restaurants, serving the rustled-up game through Saturday, Nov. 17.

John Ash and Co., 4350 Barnes Road, Santa Rosa, 707.575.7350
Hurley’s Restaurant and Bar, 6518 Washington Street, Yountville, 707.944.2345.