Eating What You Take

Gray, ME (NEWS CENTER) -- Part of hunting and fishing is preparing the game for the table. Each spring, a group of sportsmen in Southern Maine gather to swap recipes and yarns from the trail.

"It's a great way for a bunch of guys to revive friendships as another summer season begins," said the dinner's host, Denny Denham.

The bill of fare consisted of moose, caribou, duck, goose, and several varieties of fish. Ironically, although several in the gathering had shot deer, none brought venison.

Wild game can be inconsistent. It's important that sportsmen handle it well after it is taken.

Most of the dishes were prepared carefully using marinades. Sportsmen Phil Sargent offered one interesting piece of advice, "Most sportsmen over cook wild game. That usually makes it tough. I recommend serving it rare."

Normally, mid-April finds the fishermen hard at it, but most lakes in the state of Maine are still ice covered.


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