THE FLAVOR OF THE WILD.

Gathering around the dinner table is a central activity at many hunting clubs. Some have a hired chef who prepares meals at members' requests' at others, the hunters take turn cooking for the group. Either way, breaking bread together is an essential part of the hunting experience, and many times, harvested game. Deer, duck, dove, and quail abundance of meat at the end of hunting season, freeze and enjoy using it all year long. We have gathered recipes from hunters and wild game aficionados to create a full menu with wild as its entree, along with a few extra game recipes that were just too good to leave out.

GRILLED CINNAMON DUCK

4 duck breasts

1 cup butter, melted

2 tablespoons ground cinnamon

Salt and pepper to taste

Mix the melted butter and seasonings together; pour over duck breasts in a large bowl. Marinate overnight. Grill over a medium fire for about six minutes on each side, basting with remaining butter mixture as you turn it. Slice and sprinkle with cinnamon. Serves 4.

WILD MUSHROOMS AND GRITS

4 cups assorted mushrooms: cremini, shitake, portabello, button, etc.

1/4 cup butter

1 clove garlic, minced

1/4 cup cooking sherry

Salt and pepper to taste

Instant grits

Melt butter in skillet. Saute mushrooms and garlic over medium heat until mushrooms are tender and dark brown and garlic is translucent. Add sherry and cover; let mixture simmer for 5 minutes. Cook 4 servings of instant grits according to package directions; season grits well with salt and pepper. Serve mushrooms over grits. Serves 4.

GRILLED VEGETABLES

1 yellow squash, sliced

2 medium zucchini, sliced

1 onion, sliced

1 stick butter

2 tablespoons Dale's Steak Seasoning

Cavender's Greek Seasoning, to taste

Melt butter and mix with Dale's and Cavender's. Place sliced vegetables in aluminum foil; sealing all sides well. Pour the butter mixture over vegetables, being careful not to let it seep through foil. Seal top of foil packet and cook on the grill for about 12 minutes; or until vegetables are to desired tenderness.

BACON-CHEDDAR CORN MUFFINS

6 strips lean bacon

1 1/2 cups unbleached flour

1 cup yellow cornmeal 

1/2 cup sugar

2 teaspoons baking powder

1/2 teaspoon baking soda, sieved

1 teaspoon salt

1 cup buttermilk 

1/2 cup canned creamed corn

1/3 cup vegetable oil

1 large egg

1 cup shredded cheddar cheese

Preheat oven to 400 degrees. Lightly butter 12 muffin cups or coat with nonstick cooking spray. Cook the bacon in a skillet until crisp. Drain on a paper towel; cool. Cut into 1/4-inch pieces; set aside. Combine the flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl; stir until well blended. Add the bacon. In a separate bowl, whisk together the buttermilk, corn, oil, and egg until blended. Add the liquid ingredients to the dry all at once and fold just until evenly moistened. Add 1/2 cup of cheese. Do not overmix. Divide the batter evenly among the muffin cups. Bake until the tops are golden and a toothpick inserted in the centers comes out clean, 20 to 25 minutes. Immediately sprinkle the tops of muffins with the remaining cheese. Makes 12 medium muffins.

Marie Simmons

Muffins, A to Z

SPICY FRIED DOVE BITES

1 dozen dove breast

2 cups flour

l cup oil or more (depending on skillet size) milk, to cover doves

SEASONING MIX:

1 tablespoon paprika 

2 1/2 teaspoons salt

1 tablespoon onion powder

3/4 teaspoon black pepper

1 teaspoon ground red pepper

3/4 teaspoon white pepper

1 teaspoon garlic powder

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano 

Combine ingredients for seasoning mix, and divide into two equal parts. Mix one part with 2 cups flour. Sprinkle dove breasts with other half. Soak seasoned doves in milk overnight.

In a large skillet or deep fryer, heat 3/4 inch oil to 350 degrees. Meanwhile, dredge the doves in the seasoned flour, coating them thoroughly. Carefully drop each dove breast in the hot oil and fry until golden brown and very crispy, about 1 1/2 to 2 1/2 minutes per side. Drain on paper towels, then place in a single layer in a large pan. Set aside.

FOR BROWNED GARLIC BUTTER SAUCE:

1 1/2 sticks salted butter

2 teaspoons minced garlic

4 teaspoons minced parsley leaves

In a large skillet, melt the butter over high heat; cook until bubbles are brown. Immediately stir in the parsley and garlic. Remove from heat and while still frothy, drizzle over the dove breasts; toss with a spoon until coated. Serve with wild rice and vegetables.

Billie Jean Giffin

Brandon

QUAIL CASSEROLE

8 to 10 quail

1 cup self-rising flour pepper, to taste salt, to taste poultry seasoning, dash

1 cup cooking oil

1 stick butter

1 box fresh mushrooms

1 large onion, chopped

1/2 cup Madeira wine, divided

1/2 pint cream

Debone quail. Season with salt, pepper, and poultry seasoning. Roll in flour and brown in cooking oil. Remove quail from saute pan and drain excess oil. Melt butter in same pan. Add mushrooms and chopped onion and brown. Add 1/4 cup wine; reduce heat and simmer. Remove mushrooms and onions; drain excess liquid. Add another 1/4 cup wine to pan. Bring to a boil. Add cream, and let it thicken. Grease a casserole dish, and alternate layers of browned quail and onion-mushroom mixture. Pour about 3/4 of the sauce over quail, onions, and mushrooms. Cover and bake at 375 degrees for 1 hour. Pour remaining sauce over rice and serve.

Billie Jean Giffin

Brandon

GRILLED VENISON TENDERLOIN

1 whole tenderloin

1/2 cup oil

1/2 cup balsamic vinegar

3 tablespoons lemon pepper

3 tablespoons garlic salt

1/2 cup dry red wine

Combine oil, vinegar, lemon pepper, garlic salt, and wine in a large mixing bowl. Pour over the tenderloin and marinate overnight. Grill for 30 to 45 minutes on each side, so that it is still very pink in the center. Slice and serve. For an attractive presentation, serve slices in hollowed-out fruit halves, such as pomegranates or blood oranges.

Emily Hines

Yazoo City