Fishemen, how do you cook your catch?
You prepare carefully, so we want to learn from your example!
To all the hikers, kayakers, hunters, campers, mountain bikers, picnic-maniacs, fishermen, bow hunters, clam diggers, spear-fishers, divers, boaters, and things I don’t even know, what’s your recipe?
There must be more to dove recipes than adding a slice of jalapeño and wrapping it in bacon. Though that is pretty tasty, someone must still be using the whole dove, maybe deep-frying, maybe stuffing. Then you think of the possibilities from turkey hunters and the mind reels!
Those of you that are more athletic than I and take a day walk through Government Canyon, what do you pack for lunch? I want to hear about your trail mix, your special sandwiches, pasta salad, dates and jerky pitas, which give you the go-juice to make it back to the car. You boaters that just like to cruise on the water have to eat sometime, what is your “only when I’m boating” meal plan? People in the kayaks and tubes, what’s on the menu?
If I rode a bike over hill and dale — I’d need an emergency room. But those of you that enjoy cross-country biking need sustenance; what do you like/make/devise to keep those wheels rolling? Speaking of wheels rolling, campers, truckers in the super rigs, and fifth-wheelers, what are your culinary tricks on the road?
I could tell you a fish story, but most fishermen have already heard it. Yet I haven’t heard your favorite way to cook smaller fish, big fish (that didn’t get away), crabs, clams, shrimp, octopus, and the giant kraken. Heck, tell me how you clean one.
Hunters bag the game and then get it home — how? To prepare it — how? Do you make javalina sausage? What is the best way to produce venison jerky, dove/quail/duck/turkey/Texas turducken, and rabbit stew/chili/tacos?
Even those of you that bag most of your fare at H-E-B, what do you make for a picnic or backyard party?
Send me your tried and true recipes and we will give you credit for your hard work slaving over a campfire. E-mail cecil@savorsa.com, subject “wild fare.” I’m hungry!
Brasserie Pavil, 1818 N. Loop 1604 W., is serving up soft-shell crabs each Wednesday though the end of the season, which is either the end of the month or mid-August.
