Saturday, January 28th, 2023
Saturday, January 28th, 2023

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National Pheasant Fest 2014 Prepping its Food Stage

Kristen MonroeFood is aesthetically pleasing in every way –  sight, smell, touch and taste. It’s even fun to hear food sizzling in a frying pan. It’s no wonder why diehard outdoorsmen enjoy preparing their game after the kill.

It’s important to know the proper way to prepare wild game meat. If you overcook it, or don’t properly take care of the carcass after the harvest, the nasty taste can spoil any future smorgasbords for the family. Knowing how to season and pair flavors isn’t a bad idea either.

If you’re looking to learn more about preparing wild game, plan on attending National Pheasant Fest and Quail Classic Hunting Expo coming to Milwaukee Feb. 14-16, 2014, at the Wisconsin Center (formerly known as the Delta Center).

National Pheasant Fest will encompass wildlife habitat seminars, puppies, shotguns, tractors, art and many other attractions for the whole family to enjoy. One of the most popular events is their wild game stage – and for good reason.

Feeding my kids a spaghetti dinner recently with ground venison from my own deer felt great. I enjoyed a whole plate of backstraps all by myself another night. I cooked them in onions, and garlic after marinating them all day. It tasted better than steak. It was so good I felt guilty for eating it by myself. By the way, my kids prefer spaghetti to tenderloin for all those that might be wondering. I have a few more packs of steak I plan to prepare for others. After all, sharing wild game with friends and family is another wonderful thing about hunting. It just feels right. It’s instilled in all of us who had good parents. “Don’t forget to share,” said my mother.

Just like my venison, there is nothing better than a plate full of pheasant and other wild game prepared correctly.  Hank Shaw will be presenting cooking ideas at Pheasant Fest with a beer and wild game sausage pairing. There will be notable chefs preparing wild game every hour of the event.

“Conservation and cuisine intersect each day on our dinner plates, so it’s important to build a connection between wildlife habitat conservation and what we eat,” said Bob St. Pierre in a press statement. St. Pierre is Pheasants Forever’s vice president of marketing and he is also a fair hand in the pheasant field. If he’s not hunting, you can find him in the kitchen. “Food is also what brings us together, the center of every celebration, and we can’t think of a better occasion than National Pheasant Fest to celebrate the fruits of our habitat efforts.”

Family recipies are great, no doubt. But don’t be afraid to learn from the expert chefs who will be attending Pheasant Fest. Discover a new dish that will become a tradition in your family to be passed on to generations to come.

The National Pheasant Fest and Quail Classic Hunting Expo will run Feb. 14-16 at the Wisconsin Center in Milwaukee. Event coordinators are Lacey Anderson and Brad Heidel. Contact them at and Show hours are: Friday, Feb. 14, 1-8:30 p.m.; Saturday, Feb. 15, 9 a.m. to 6 p.m.; and Sundy, Feb. 16, 10 a.m. to 5 p.m.

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