Cooking with Game

6 12 2009

Photo from AllRecipes

Back in college, I used to have a friend who would call every now and again, offering some fresh duck or venison that he and buddies had the good fortune of hunting earlier that day. We would head over to the men’s residence hall, and eat sizzling hot game on a plate served out the window (they’d usually return after open visitation hours were over). There is nothing like the taste of meat so fresh and well-prepared.

I could never talk anyone into taking me along when they hunted (mostly because I can’t manage to not talk for more than 6 minutes straight, and hunting requires a lot of silence, mostly, so I’m told), but I’ve always found the idea fascinating.

I claim to know nothing of the sport, but if you’re one of the many Southerners who has the luck to be a regular hunter, here’s an article from New Orleans native, John Besh on cooking with game from the New York Times Diner’s Journal. He offers a delicious recipe for Peppered Venison Loin.

Happy hunting!

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