The Socially-Distant GameFeed

Sept 25, 2021


  • Venison, Cranberry and Walnut Croquettes with Cranberry BBQ Sauce
  • Margarita Panfish Ceviche with Tequila, “Sweet and Sour” and Black Salt
  • Dirty Martini Venison Carpaccio with Gin, Vermouth and Olive Juice
  • Smoked Rainbow Trout Mousse
  • Vietnamese-style Elk Larb with Lime and Onions
  • Cambodian-Style Venison Lok Lak (Deeply-marinated, seared and sauced venison)
  • Peruvian-style Anticuchos (Grilled marinated venison heart on a stick)
  • Crying Tiger (Flash fried venison with quite the sauce)
  • Pulled Squirrel and Pork Calzones (Squirrel Pizza’s kissing cousin)


  • Venison Swedish Meatballs with Nutmeg Gravy
  • Venison Italian Meatballs with Yellow Tomato Butter
  • Venison, Tiny Tomatoes and Aged Cheddar Quesadillas with Salsa Verde
  • Venison Dolmas with Lemon Sauce
  • Labskovs (Scandinavian venison and potato stew)
  • Cassoulet with Pheasant Confit, Venison Sausage, Pork and Venison Ragout with Butter Beans
  • Twice Cooked Northern Pike Soufflés with Aioli
  • Turtle Newburg with Buttered Rye Toast Points
  • Thai Red Curry Mallard
  • Vegetable Korma
  • Hoppin’ Ole (Hoppin’ John with frog’s legs)


  • Cranberry Cake with Lemon Mousse

Many Thanks to:

  • Kevin Pomeroy for his cheerful work illuminating for the umpteenth time a new configuration.
  • David Keck for inspired Sous-cheffing.
  • Larry Dooley for tidying up.
  • Tom Schmock for audio assistance.
  • Steve Owen & Rosa for panfish, pike, snapper, pheasant legs, frog legs & deer heart.  (Is that all??)
  • Stephanie and Noah for Noah’s boss’s venison and previously-donated pork fat schmear.
  • Also, Noah for bartending and bar supplies!
  • Ed Neuman for the mallard and venison hearts.
  • And Bob and Bevy for feeding the squirrels (just kidding!!).