Moore’s grilled deer is overall wildlife winner

A Wildlife Tasting Buffet and Expo program was held February 10 at the multi-purpose building in Pittsboro.

Jerry Moore, Gail Pitt, John Harrison, Judy Doolittle, Justin Moore, and Bridgett Ramage had the winning dishes.

Participants entered wildlife dishes in various categories to be judged for best dish.
The food categories included fin, feather, fur, deer and wild hog.
Jerry Moore’s grilled deer was selected Best Overall Wildlife Dish.

Gail Pitt, John Harrison and Bridgett Ramage were winners in the Feather, Fin and Deer divisions, with Any Meat in Cream Sauce, Venison (Deer) Chili and Cheesy Crappie Bake.
Judy Doolittle was the winner in the Fur division, and Justin Moore, Wild Hog.
The event was sponsored by Calhoun County Extension, Soil and Water Conservation, and MS Department of Wildlife Fisheries and Parks.
Guest speaker for the event was Keith Meal of the Mississippi Department of Wildlife, Fisheries & Parks, discussing Crappie fisheries and area lakes.

Any Meat in Cream Sauce
(Good with salmon, chicken, shrimp, wild turkey, etc.)
Gayle Pitt
In large skillet, saute meat in butter. When done, take out of skillet and use butter to saute garlic. Cut 6-10 cherry tomatoes in half. Add to butter and garlic. Saute tomatoes until they soften. Add one cup frozen spinach and cook until soft. Add meat back to mixture. May need more butter. Add about one cup heavy cream and 1/2 cup shredded Parmesan cheese. Can add more cheese if needed to thicken sauce.

Venison (Deer) Chili w/beans
Bridgette Ramage
2 Tbsp. butter
2 lbs. ground venison
1 large chopped onion
1 large chopped bell pepper
Spices: 2-3 Tbsp. chili powder
1 Tbsp. paprika
1/2 tsp. black pepper
2-3 tsp. cumin
2 tsp. coriander
1/2 tsp. cayenne pepper (optional)
2 tsp. garlic powder

1-12 oz. can diced tomatoes
1 Tbsp. unsweet cocoa powder (optional)
2-3 Tbsp. sugar
1/4 cup lemon juice
1 cup black strong coffee (optional)
Add at last half hour: 3 Tbsp. cornstarch or 1/4 cup flour, 2-3 cups water, 1 can kidney beans, 1 can pinto beans

Melt butter in iron skillet. Saute onion and bell pepper. Set aside. In same skillet, brown venison, then drain. Add spices to venison, coating well. Add water, reduce down. Transfer to large pan. Add remaining ingredients. Bring to boil. Reduce heat to low/medium for 1 1/2-2 hours. Add beans (1 can kidney, 1 can pinto) and cornstarch (w/water) last half hour. Cook until thick.

Cheesy Crappie Bake
John Harrison
Crappie filets
Lay’s Sour Cream and Cheddar Chips
Ranch dressing
Mexican 4-cheese shredded cheese
Lawry’s seasoning salt
Layer: Fish (seasoned w/Lawry’s), Chips, Cheese, Ranch
Bake @ 350° approximately 45 minutes.