Don't knock wild game until you try it

I'm not one to venture too far my comfort zone when it comes to food.

A couple weeks ago Orlan Love, The Gazette's outdoor expert, told me of a wild game feed being held at Interstate Grain Service in Center Point.

I had been asking him about who to contact for a story on wild game (seen to left of this column) and this just fell into my lap on New Year's Eve.

Orlan chided me when I told him I planned to go to the feed for the story but probably wouldn't be sampling the food. “But they have a chef preparing it,” he said.

That's nice. I'll get the story, snap some pics and be on my way.

Somehow I knew the moment I walked into the chilly backroom at the elevator that I wouldn't get out of there without trying the game meat.

The feed's organizer Steve Ries and Coe College chef Keith Lowe were confident that even a food wimp like me would like the taste of wild game - especially the way they prepared it.

I intended to stand my ground but then Keith put a steamy bowl of pheasant Alfredo in front of me.

First bite was good. Next bite included a chunk of pheasant meat. To my surprise, I liked it. It was similar to chicken but with a little more of a kick.

Meanwhile, Steve fried pheasant nuggets and pheasant jalapeno poppers in the deep fryer. I would really like those, he told me. And he was right.

I'm not too sure my palate was made for venison. Steve and Keith prepared it just fine, but it wasn't for me. But the pheasant sure was.

Two hours later as I hovered over the pan of pheasant nuggets, seasoned potatoes and deep-fried pickles, a farmer who was there when I squeamishly took my first bite said, “are you still here? You better write about how much you liked it.”

Here's a recipe for white chili with pheasant from Brian Griep of DeWitt, who published, “Dad's Cookbook!!”

WHITE CHILI

3 (16-ounce) can Great northern beans4 cups cooked pheasant breast, chopped1 tablespoon olive oil2 medium onions, chopped4 garlic cloves, minced2 (4-ounce) cans mild green chilies2 teaspoons ground cumin1 1/2 teaspoons dried oregano, crumbled1/4 teaspoon cayenne pepper6 cups chicken broth3 cups Monterey Jack cheese, gratedSour creamHeat oil in Dutch oven over medium high heat. Add onion and beans, cook until onion is tender. Stir in garlic, chilies, cumin, oregano and cayenne. Saute for about 2 minutes. Add chicken broth, bringing to a boil. Reduce heat and add pheasant and cheese to chili. Stir until smooth. Serve with a spoonful of sour cream on top.

WHITE CHILI

3 (16-ounce) can Great northern beans

4 cups cooked pheasant breast, chopped

1 tablespoon olive oil

2 medium onions, chopped

4 garlic cloves, minced

2 (4-ounce) cans mild green chilies

2 teaspoons ground cumin

1 1/2 teaspoons dried oregano, crumbled

1/4 teaspoon cayenne pepper

6 cups chicken broth

3 cups Monterey Jack cheese, grated

Sour cream

Heat oil in Dutch oven over medium high heat. Add onion and beans, cook until onion is tender. Stir in garlic, chilies, cumin, oregano and cayenne. Saute for about 2 minutes. Add chicken broth, bringing to a boil. Reduce heat and add pheasant and cheese to chili. Stir until smooth. Serve with a spoonful of sour cream on top.

From “Dad's Cookbook!!” by Brian A. Griep