A TASTE OF THE WILD
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Chicken Fried Antelope
with a Red-Eye Gravy
PHOTOGRAPHY BY LAURIE SMITH/COURTESY OF NIO GRAPHICS, INC. |
By Cathy Orr
WHILE SOME FOLKS ARE JUST
COMING ’ROUND TO THE
GASTRONOMIC GLAMOUR OF
GAME ON THEIR PLATE, MOST
OF US KNOW THERE’S
NOTHING MORE EXOTICALLY
DELECTABLE.
It’s been my experience that
hunting stories are like fish
stories. They tend to grow more
impressive and elaborate with
each telling.
Maybe the scent of the outdoors or
leather—or spent gunpowder—
rearranges brain cells in a way that
affects the ancient art of storytelling,
or maybe it’s simply the effects of too
much gun cleaning solvent. Whatever
the reason, hunters always have tantalizing
tales of the glories of the hunt.
While exaggerated claims run as
freely as a river in hunting circles, it’s
no exaggeration that game on the
table is a real treat.
It does take a little
more finesse to prepare and cook
game that’s tender and flavorful, but
it’s not hard to learn.
Plenty of food lovers, from amateurs
to professionals, have stewed,
fried, sautéed, barbecued, and baked
wild beasts pursued and brought
down from mountains to plains, a tradition
upheld since the first explorer
dragged a deer into camp.
Whether game cooking is old hat
for you or an intriguing new idea, we
have some exceptional recipes
you’re sure to love, for both the complexity
and complementary qualities
of ingredients and flavors....
Find
the rest of this exciting article and more by
subscribing
to American
Cowboy magazine...
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