Raised in Minnesota farm-girl in a hunting family, Krissie Mason is an outdoorswoman, food enthusiast, and has been reconnecting with her culinary country roots and family hunting traditions of late. She is the brains and brawn behind Scratch + Holler media, and a regular contributor to several outdoor websites. Krissie fully supports a field-to-fork wild food chain, and especially enjoys expanding pantries and stretching wild game palates with her ambitious and delicious wild game recipes.
March Madness is all about the brackets, office pools, friends and finger foods. A quick search via Google and you’ll have tons of tapas at your fingertips. But what if you watching an evening game on a weeknight with the family and finger foods can’t fill the rumbling hole in your bellies? As a change-up, consider this a time for wild game Sandwich Madness
After consulting with a chef friend, we devised our own recipe for a “vorchetta”; a venison roast stuffed with wild rabbit loin that could be savored warm, or cold, and would allow me to create my own deli-thin mounds of meat using my Chef’s Choice Professional 665 Electric Food Slicer.
If you like to cook, have mystery freezer meats, curious sub-primal cuts, or a friend that brings you back a whole boar shoulder, or a few turkey legs from a last-minute hunt, what then? Experience taught me those are good reasons to own a food grinder, and four opportunities to create delicious wild game recipes.