Taste of the Wild adds flavor to fall event lineup

LITTLE ROCK — The Arkansas Game and Fish Foundation, Arkansas Game and Fish Commission and University of Arkansas Pulaski Tech are melding the sciences of conservation and cooking into a revolutionary exhibition called “Taste of the Wild” at Pulaski Tech’s Culinary Arts and Hospitality Management Institute beginning at 5 p.m. Oct. 24.

The event will feature cooking demonstrations and generous samples of wild-game dishes from eight wild-game gourmets versed in the rich flavors of the outdoors. Duck, venison and a variety of small game will be showcased by the chefs of the evening. Each delicious dish featured in the evening’s cooking extravaganza will be paired with a special cocktail from local beverage vendors blended specifically with the source of the meal in mind.

Wild game represents some of the healthiest, most locally sourced protein available, and can be some of the most inexpensive meat you can provide to your family. In addition to being free of hormones and preservatives, proteins from deer, ducks and other wild game are often some of the leanest meats available. They’re low in fat and cholesterol and pack higher amounts of the essential minerals zinc and iron, which bolster the immune system and help the body fight heart disease.

Wil Hafner, camp chef extraordinaire who leads dozens of wild-game processing and cooking classes each year for the AGFC, said some of the dishes he’s working up combine the earthy flavors of wild muscadines and smoked hardwoods with waterfowl and fresh vegetables.

“Duck is a complex meat to work with, but the results can be fantastic for those who take the time to prepare it properly and complement it with the right flavors,” Hafner said. “It can be used in incredible concoctions such as Duck l’Orange at a five-star restaurant or worked up over hot coals at a campfire for less formal feasts.”

The premiere of this conservation/cooking fusion is limited to 150 guests, and tickets are being claimed quickly. Tickets are $50 and must be purchased online through the AGFF’s Bidpal account. Visit https://one.bidpal.net/wildgame/ticketing for more information.

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CUTLINES

CUTTING BOARD PRESENTATION
Venison backstrap is one of the delicacies provided by nature that always pleases a crowd. AGFC photo. 

TASTE OF WILD PROMO
The Arkansas Game and Fish Foundation, Arkansas Game and Fish Commission and University of Arkansas Pulaski Tech will present Taste of the Wild at 5 p.m. Oct. 24.

DUCK DISH
Waterfowl can be intimidating to many camp chefs, but it can make for some incredible dishes when properly prepared.