Hunt—Fish—Forage Eat Wild in Missouri
Photo courtesy Missouri Department of Conservation
Jefferson City, Mo. — When autumn arrives in Missouri, the instinct to “hunt and gather” permeates the land. Deer, turkey, game birds and waterfowl are taken in abundance; even the fishing picks up after a long hot summer.
Hunting and gathering is part of the natural scheme of things in a state blessed with rich farmland, open forests and abundant water. Men, women, youngsters and older adults enjoy hunting in Missouri. They usually have very deep feelings about hunting, but find it difficult to explain why. For some it’s sport; for others it’s a matter of survival; for all, it’s a great way to eat fresh.
Don’t just hunt for sport and recreation—enjoy the results of your efforts. The take from your hunting and fishing excursions will fill your table with wonderful, down-home meals when combined with native fruits such as persimmons and wild berries, plus nuts from our hickory, walnut and pecan trees. Wild game is a truly all-natural food. In general, wild game is leaner than domesticated animals, and it contains no additives or preservatives, no artificial colors or flavorings.
Venison (that’s deer to the non-hunters out there) and turkey top the list of sought-after game in Missouri, but let’s not overlook rabbits and squirrels, small game birds and waterfowl, and the occasional fall mushrooms (be sure you pick the safe ones). You don’t have to hang out at the meat, fish and produce sections of your local grocery store in order to eat good food.
When you think about venison kebabs, deep-fried turkey, rabbit stew, catfish tacos, grilled goose and stuffed dove breasts rolled in pecans . . . well, what can we say? Yummo!
Confused about how to prepare all that goodness? The Missouri Department of Conservation (MDC) has published the perfect book for you: “Cooking Wild in Missouri,” by Bernadette Dryden. It contains more than 100 delicious, kitchen-tested, year-round recipes highlighting the Show-Me State’s game, fish, nuts, fruits and mushrooms. A companion MDC book, “Missouri’s Wild Mushrooms,” is a guide to identifying, gathering and cooking wild mushrooms. These books are available at all MDC Nature Centers and Regional Offices; they can be ordered at www.MDCNatureShop.com and by calling 877-521-8632.
Here’s an interesting way to learn more about the recipes in Bernadette Dryden’s compendium. In Columbia, Ann Koenig and family are eating their way through every recipe in “Cooking Wild in Missouri.” They have a very interesting and informative blog about the dishes and what it takes to provide the required ingredients. Follow their progress at www.WoodsToFood.com.
Deer season is upon us. Governor Jay Nixon is calling upon all hunters to participate in the Share the Harvest program, which provides a way to donate venison to the needy. The Department of Conservation’s Share the Harvest Web page includes details and a list of participating meat processors.
Missouri deer seasons: (Restrictions and limits apply.)
- Archery: November 23-January 15
- Firearms: November 12-December 4
- Firearms (Muzzleloader): December 12-27
- Firearms (Youth): January 7-8
In addition to the advantages as a supply of fresh food, hunting is a great source of exercise. It not only burns calories, the activity helps keep you fit as well. Walking the fields in search of quail, hiking deep into the woods for deer and turkey, even sitting motionless in a deer-stand or duck-blind while trying to be silent—depending on the method and time you spend afield—you can literally burn off thousands of calories during your hunt. Even if you straddle an ATV to reach your favorite location, there is more physical activity involved than driving to the grocery store. And think of all that fresh, clean air you’ll be breathing.
There are some caveats and precautions to eating wild game. Venison is highly perishable; it should be kept refrigerated or frozen: roasts, steaks and chops will keep in the refrigerator for two to three days; it may be frozen for up to six months.
There are some diseases occasionally associated with eating undercooked game, especially rabbit and squirrel. In general, as long as it’s cooked well-done it shouldn’t cause a problem; eating it rare is always a risk.
Before eating your game, make sure you have checked it carefully for bullets or bird shot (not necessarily your own). Biting down on a chunk of metal or a steel-shot can be very unpleasant.
Hunt—yes. Waste—no. Take pleasure in the land, the great outdoors, the challenge and the camaraderie of friends and family on a good hunt. Eat what you take, or share it with others; but most of all, enjoy life and all it includes.
To find more on local foods, farmers markets and hunting and fishing locations, go to www.VisitMO.com.
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The Missouri Division of Tourism (MDT) is the official tourism office for the state of Missouri dedicated to marketing Missouri as a premier travel destination. Established in 1967, the Missouri Division of Tourism has worked hard to develop the tourism industry in Missouri to what it is today, an $11.4 billion industry supporting more than 281,000 jobs and generating $900 million in state and local taxes in Fiscal Year 2010. For every dollar spent on marketing Missouri as a travel destination in FY10, $53 was returned in visitor expenditures.
Contact: Sarah Luebbert
Phone: 573-522-5501
Sarah.Luebbert@ded.mo.gov
@MoTravelMama
Contact: Stephanie Lynch
Phone: 573-454-3454
slynch@hoffmanlewis.com
@NtheMO
