High School Students Go WILD!
wild rabbit or trout, but very few have ever tried wild turkey, and even fewer have tasted wild duck.
In most of our high school classes, we learn that fewer than three students per class have ever eaten wild duck. Most of those who have eaten wild duck thought it was too strong, or they just didn't like the taste. Students who had never tasted wild duck said they'd heard it didn't taste very good. Such comments bring smiles to the faces of the conservation agents involved in teaching the class, especially John Thomas, an avid waterfowl hunter and an excellent cook.
Our smiles are based on years of teaching "Wild Game 101." Before the end of class, we know most students will describe the taste of wild duck as "awesome," or "terrific." One of our favorite student comments came from a young lady at Mt. Vernon who said, "You guys need to quit your job and open a restaurant. It would be awesome!"
Once the students have tasted grilled duck, we immediately encounter two problems. First, we can't cook it fast enough! Second, we never bring enough duck to meet the students' request for more! The varieties of recipes for cooking waterfowl are equaled only by the different species of duck.
We usually teach students how to cook duck over a charcoal grill. We suggest they use hickory or mesquite wood chips, which produces a flavor that rivals that of a good steak! We show them a simple method for cooking duck that can be used at home or while camping out. The easy recipe makes me hungry just thinking about it.
No two wild game cooking classes are exactly alike. Like the pioneers, what wild game we have for cooking depends on availability of game. Sometimes we have a large variety of wild game to prepare and cook. Three nights before our scheduled classes at Mt. Vernon High School, Conservation Agents Don Ruzicka, Mike Terhune and Scott Burger were on streams gigging for suckers to obtain fish for the class.
Unlike the early pioneers, what wild game we are able to harvest depends on if the season is open. Fortunately for us, if the trout aren't biting, Neosho Federal Fish Hatchery comes to our rescue and provides trout for the classes.
Occasionally, we will focus on only one species of wild game in class. During one such class at Lamar High School, we not only taught students how to prepare and cook duck, but also how to identify ducks in the wild. John Thomas brought a collection of duck wings along with waterfowl identification books. Each student had to go through the wings to identify the ducks.
If you want to have a class that students will literally eat up, you might try a version of "Wild Game 101." In addition to covering the basics of cleaning and preparing wild game, you can discuss the nutritional value of wild game. The class also helps students understand that hunting and fishing not only provides us outdoor recreational opportunities and excellent food, but that they are also valuable wildlife management tools.
First, fillet the breast meat from the duck. Next, cut strips one-half inch wide across the grain. Season the strips of meat with Lowry's Original Seasoning Salt. Start working strips of duck meat onto a skewer, placing a one-half inch piece of bacon between the strips of meat. Depending on the skewer length, five or six pieces of duck should be about right.
While cooking, pour Zesty Italian Salad Dressing over the meat and each time you turn the skewer. Don't pour the dressing above the fire. Cook until meat is dark and bacon is done.