Posted by Wichita Eagle, KS on May 04, 2009 at 11:37:05:
Wichita brothers' rivalry led to wild-game cook-off
BY MICHAEL PEARCE
The Wichita Eagle
Amid the scents of simmering peppers and onions wafted the aromas of marinated meats over charcoal, wood-smoked pizza and sizzling Asian cuisine.
The make-you-smile smells weren't coming from restaurants.
They were part of the Reynolds' fourth annual wild-game cook-off.
Though it now includes a competition with prizes and a sizable crowd, it came from humble beginnings.
"It started out as mainly just my brother, Mike, and I wanting to clean out our freezer of the game we got in the fall," Jeff Reynolds said.
Sibling rivalry quickly brought competition.
Last year about 150 family members, friends and neighbors came to sample wild game that varied from quail to big buck deer.
"We were having it in Mike's yard but it got too big," Jeff Reynolds said. "It got so crowded Mike ended up cooking in his dog pen."
This year's cook-off was held at the Rockwood recreational facility. Ten wild-game chefs shared their best with judges and guests.
About 100 people attended the tasting and a potluck dinner that included even more wild game.
Contest entrants were judged on meal presentation, taste and cooking method. The main course had to be shot, caught or gathered by the entrant.
Providing recipes for all who asked was also mandatory.
Jerry Beall entered at the urging of friends who liked his game dishes.
"I figured I'd give (the competition) a whirl," he said. "And I really wanted to get some more recipes. I like to cook and I like to eat wild game."
This year's entries included pheasant and avocado egg rolls, a seasoned and smoked venison sausage log, and cream and bleu cheese-stuffed fresh morel mushrooms.
"I've never had any wild game that was nearly as good as all of this," said guest Stephanie Sorensen.
Her husband, Harvey, is an avid hunter who said he enjoyed seeing how others prepared dishes.
Several businesses donated prizes for the event.
The most treasured prize, though, was the coveted first-place golden cooking tongs trophy.
"This is mainly about bragging rights," Jeff Reynolds said. "We take it seriously, but it's still in fun."
Steve Reynolds, Jeff's father, won the event.
His smoked sausage and bacon roll was served with a long-winded tall tale about the creation of the recipe that included a hog farmer and his basket-weaving son.
Minutes later the crowd moved indoors to enjoy competition leftovers and covered dishes brought by guests.
"I've got a year to plan what I'll do next year," Jeff Reynolds said. "It'll be interesting... every year just gets better and better."
Reach Michael Pearce at 316-268-6382 or mpearce@wichitaeagle.com.
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