11-18 SS Randy and Magazine
Got some wild game down? Are you looking at it as a trophy or dinner? Suggestions coming up.
Randy King has been a frequent contributor to Sportsman’s Spotlight over the years for 2 reasons. 1st of all he is an excellent outdoorsman and secondly, he’s an executive chef. Well Randy has recently gotten into a new venture which we’ll let him tell you about. “What I have recently done is that there is a magazine that is more Oregon and Washington based and it is called Northwest Sportsman’s Magazine. I have been in contact with the editor who hit me up with an idea. I have, for over a year, been trying to get a column in there about how to cook wild game. One of the important things to me is, yes, it’s a good time to go out and shoot, hunt and fish but what you get when you take it home is just as important. It is eating local, it is eating organic, it is eating free range, all those buzzwords. The column is called Chef in the Wild and I have one every single month. We did pheasants one month, this last month we did deer, coming in December were going to be doing Duck. It’s just a really good combination getting a little bit about the how to for the hunting skills and mostly, what to do with it after it is down. With big game it is all fun and games until you have to start packing 80 pounds out on your back but there are ways and things you can do to maintain the quality and freshness of your wild game meat.
