Wild game, seasoning and interesting recipes
Stirring the white wine sauce for the sautéed quail, members of Wayne’s team, second year competitors in the Alabama Wildlife Federation Wild Game Cook-off, prepared the dishes for the judges.
Hunting and cooking enthusiasts gathered at the Farmer’s Co-op Thursday night to compete against other local teams.
“It’s really, really fun,” said Jessica Hope, participant on Wayne’s team. “Everybody is putting out their best, so you get good ideas of how you can cook things later. It’s a great opportunity to enjoy your favorite game in new ways.”
Last year, Wayne’s team placed first in the wild game category, third in fish and second in overall presentation. Each team competed in at least one of the three categories of wild game, fish and fowl.
This year, the team prepared seared buffalo with Gouda grits, sautéed quail and catfish cakes with a vinaigrette.
“It doesn’t matter who you go to, the food is good,” said Duncan Hope, another member of Wayne’s team.
Wayne, the uncle of Matt Barnes, is the namesake of the team this year because he is not in the beast of health, and the team wanted to honor him.
The AWF is a state organization dedicated to the conservation and wise use of wildlife in Alabama.