Over the years, new kinds of game were added, more cooks crowded into the kitchen, and more guests came to sample the results, and finally, it outgrew the cabin. So, for the past 2 years it has been held in a larger venue with a much larger kitchen and more seating.
As usual, this year's feast offered a broad spectrum of wild game prepared in a variety of ways. Just a taste of each one was enough to fill an entire plate.........not including all of the salads, sides and desserts!
the crockpot line-up.
goose and pineapple skewers wrapped in bacon
pheasant and pepper kabobs
venison rounds w/ raspberry sauce
pheasant in cream sauce
wild turkey w/ cranberry sauce
duck a la orange
Every year, it seems that there is always one new meat that I have not had before, and this year it was dove.
The "mourning surprise" stew, as we dubbed it, was wonderfully rich and the dove was similar in taste and texture to pheasant. I think some were reluctant to try it, but they missed out if they didn't have a taste.