LITTLE ROCK — The Arkansas Game and Fish Foundation, Arkansas Game and Fish Commission and University of Arkansas Pulaski Tech are melding the sciences of conservation and cooking into a revolutionary exhibition called “Taste of the Wild” at Pulaski Tech’s Culinary Arts and Hospitality Management Institute beginning at 5 p.m. Oct. 24.
The event will feature cooking demonstrations and generous samples of wild-game dishes from eight wild-game gourmets versed in the rich flavors of the outdoors. Duck, venison and a variety of small game will be showcased by the chefs of the evening. Each delicious dish featured in the evening’s cooking extravaganza will be paired with a special cocktail from local beverage vendors blended specifically with the source of the meal in mind.
Wild game represents some of the healthiest, most locally sourced protein available, and can be some of the most inexpensive meat you can provide to your family. In addition to being free of hormones and preservatives, proteins from deer, ducks and other wild game are often some of the leanest meats available. They’re low in fat and cholesterol and pack higher amounts of the essential minerals zinc and iron, which bolster the immune system and help the body fight heart disease.
