After the fall hunts your freezer is stocked well for the winter. Now what?

To bring out the true flavors of wild game RuleĀ #1 is to leave the cream of mushroom soup off your list. This is NOT your grandma's recipe.

You can cook like a five start chef after attending the Wild Game Cooking seminars at the National Pheasant Fest & Quail Classic February 16-18.

Hank Shaw, will be joined by Krissie Mason of Minnesota, Jack Hennessy of Kansas, and Danielle Prewett of North Dakota to provide flavorful wild game demonstrations at the Sioux Falls Convention Center.

Chefs will help teach you to turn wild meats into delicious dinners for the whole family to enjoy like upland birds, rabbit, fish, and duck.

Other dishes to temp your wild side include skinless boneless pheasant breast, wild game salad and seared duck.

Are you hungry now?


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