Cook-Off Yields Tasty Wild-Game Fare

By DAVID RAINER

One of the perks of being a writer in the outdoors field is being asked to participate in various events, and one of my favorites is the Alabama Wildlife Federation’s Wild Game Cook-Offs.

Since the inception of the cook-offs, I’ve been a judge in at least one event on the Gulf Coast and have also scored the state finals on a couple of occasions.

Although that may sound like a cushy job, believe me, it’s a lot harder than it looks.

The problem comes when trying to distinguish the wild game dishes that are exceptional, which can be extremely difficult because almost all of this wild game fare is outstanding, to say the least.

But, everyone knows that I try my utmost best to fulfill the duties involved. My ability to eat is not on my resume, but it probably should be.

With Tom Taul and David Holloway, food editor at the Mobile Press-Register, by my side, we put our personal weight-loss plans aside recently and judged the AWF’s Gulf Coast event.

Let me get your mouth to waterin’ with some of the dishes that were diligently prepared – Duck Tamale with Blackberry Mole, Fowl Mouth Surprise, Smokin’ Hooters, Billy’s Bream Salad, Dove Boats, Venison Bruschetta, not to mention General Beauregard’s Meat Pies.

While there’s a great deal to be said for the simple preparation of wild game, like grilled backstrap or fried quail, when it comes to competition, the gourmet side of the chefs emerge.

Actually, the most difficult chore for a judge is to limit yourself to one or two bites of each dish.

As far as I’m concerned all were winners, but I had a few favorite recipes that I’d like to share and one that I wish I could share, but Jamie Roussos reneged on a deal to share the overall winner – Fowl Mouth Surprise, a dish of a pan-grilled grouper filet over a bed of crawfish rice, topped with Hollandaise sauce.

Billy’s Bream Salad

Ingredients:

1 pound, bream filets

4 ounces canola oil

3 ounces apple cider vinegar

1 medium onion (Vidalia preferred)

4 ounces ice water

1 teaspoon liquid crab boil

Salt and pepper to taste

Preparation: Billy Wright and David McConnell said one of the “tricks” is to soak the onion in water, drain and add the onions at the last minute.

Poach the bream filets in ¼-inch of water with the crab boil added. As soon as the filets start to flake, drop them in the ice water to stop the cooking. After draining, crumble the filets into a dish and add the oil, vinegar, salt and pepper. Just before you’re ready to serve, add the onions and mix.

It’s kind of like seviche, only different.

Grilled Oysters Topped with Crawfish Sausage and Sweet Home Farms Asiago

Ingredients:

3 dozen oysters on half shell

1 pound crawfish sausage

1 bell pepper

1 onion

1 jalapeno

1 clove garlic, minced

1 quart whole milk

1 cup shredded asiago cheese

Worchestershire sauce, salt and pepper to taste

Preparation:

Seth Hargett of Cliff Stapleton Catering says to saute sausage and save drippings. Add flour to absorb drippings and cook over low heat to make roux. Slowly add milk, stirring constantly. Add salt, pepper, Worchestershire and cheese and turn off the heat. After the sausage cheese sauce has cooled, shuck the oysters, top with the sauce and place on hot grill until oysters are cooked. Don’t overdo it on the sauce or it will overpower the oysters.

Dove Boats

Ingredients:

20 dove breasts

10 jalapenos

8 ounces cream cheese

1 can water chestnuts

Teriyaki, Worchestershire and yellow mustard for marinade

Preparation:

According got the Choctaw Bluff team, start by pounding the dove breasts to tenderize. Dip in marinade. Slice jalapenos lengthwise and seed. Take jalapeno half; fill with cream cheese, top with water chestnut and dove breast. Wrap in bacon. Cook on hot grill until bacon is done.

Venison Bruschetta

Ingredients:

1 venison backstrap

8 ounces goat cheese

8 ounces cream cheese

½ jar roasted red peppers

½ red onion, chopped

1 baguette bread

McCormick’s Spice Rub

Dale’s Steak Marinade

Preparation:

Rub backstrap with spice and marinate in Dale’s. Cook venison on hot grill until medium rare. Cut in thin slices and place of top of slice of bread. Top with mixture of both cheeses, onion and red peppers.

Because Team Taul offered this dish, Tom had to abstain from voting, but the dish still garnered high scores from the two Davids.

Hopefully, you’ll head for the freezer and thaw up and little wild game and give these recipes a whirl. You won’t be sorry, or hungry for that matter.

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