Have you ever tried Buffalo? Wild boar? Do you know what “drunken goat is? Come to a WTA Wild Game Banquet and find out. Here is the menu from one of last year’s banquets:
Assorted game sausages including wild boar, venison, rabbit and bison
Domestic and imported cheeses of drunken goat, smoked Gouda, port salute and apple wood smoked derby paprika
Wood oven fried, marinated quail stuffed with tart dried cherries, granny smith apples and pistachios
Scottish smoked curd salmon mousse on water crackers with fresh dill
Black Truffle pate on crackers with cornicrons
Baby field greens, saffron rosemary poached pear, crumbled Gorgonzola, caramelized shallots, crisp beet and potato strings
Crisp local oyster with dill shallot aioli
Prime Rib of Bison
Garlic and Herb roasted breast of Pheasant
Grilled Venison tenderloin
Hawaiian Hebi with kumquat marmalade
Port Rosemary demi glace
Whole grain mustard Béarnaise
Grilled marinated vegetables of eggplant, portabella mushroom, Yukon gold potatoes, carrots, red onions, zucchini and yellow squash
Calico blended wild rice with toasted almonds and cranberries
Smoked Gouda potato gratin
Chocolate Moose Torte
Key Lime Zoo Pie
Take this menu, add a silent auction, a room full of people, a great speaker, good music, candlelight and you have the best Wild Game Banquet around! This is an annual affair, and every year it gets bigger and better!
Not all chapters want a banquet as large or extensive as this. A simmering pot of Hunter’s Stew, or any number of other dishes can comprise a Wild Game Banquet. Use your imagination!
All chapters who wish to hold a wild game banquet will be supplied all the necessary information with online, phone and possible site assistance. This is a great way to enjoy yourself and raise funds.