Indiana state fair taste of the wild cookout
Barbecued beaver? Indiana State Fair crowd was game
Popular annual feast connects Hoosiers to the food chain
By Josh Duke
Posted: August 9, 2009
http://www.indystar.com/article/200...ued+beaver?+Indiana+State+Fair+crowd+was+game
For those daring enough, the Indiana State Fair had some special treats Saturday.
Instead of the traditional elephant ear or turkey leg, fairgoers visiting the Department of Natural Resources building got to sample turtle soup, barbecued beaver and deer sausage.
"Never in my wildest dreams did I expect to be eating this today," said Kisha Marks, 34, Indianapolis. "But I'm so glad they gave people like me who aren't outdoorsy an opportunity to try this and see what Indiana has to offer."
The Taste of the Wild Cookout has become a staple at the fair since it was introduced about 20 years ago. About 2,000 people stand in line around the building during the first Saturday of the fair each year to savor meats they don't typically find in their grocery stores.
Phil Bloom, DNR's director of communications, said the tradition was started to connect urban residents with a side of hunting and fishing they might not appreciate: that food can be taken from the wild, and it can taste good.
But the reviews were mixed Saturday.
While Marks tended to like the turtle soup and barbecued beaver, saying it had a smoky taste similar to pulled pork, her daughter wasn't so sure.
Brittany Marks, 10, turned up her nose until Jim Mahoney, who prepares the barbecued beaver, persuaded her to give it a try.
"It was OK, but I wouldn't eat it again," she said.
Mahoney, 70, Columbus, spends late December through March trapping beavers. Following one simple rule -- whatever he kills, he eats -- Mahoney usually catches 15 to 20 a year and prepares five or six for the cookout.
He seasons the meat, puts it in big roasters and cooks it for five to six hours until the meat begins to fall off the bone. He then chills it, shreds the meat and cooks it again, adding the barbecue sauce to neutralize some of the "wild game taste."
"Most people don't know this, but it has been a food source of our country since the beginning," Mahoney said. "So having this opportunity to show this state there is some value in these animals is a tremendous thing.
Call Star reporter Josh Duke at (317) 444-2810
See story here:
http://www.indystar.com/article/200...ued+beaver?+Indiana+State+Fair+crowd+was+game
TK
Barbecued beaver? Indiana State Fair crowd was game
Popular annual feast connects Hoosiers to the food chain
By Josh Duke
Posted: August 9, 2009
http://www.indystar.com/article/200...ued+beaver?+Indiana+State+Fair+crowd+was+game
For those daring enough, the Indiana State Fair had some special treats Saturday.
Instead of the traditional elephant ear or turkey leg, fairgoers visiting the Department of Natural Resources building got to sample turtle soup, barbecued beaver and deer sausage.
"Never in my wildest dreams did I expect to be eating this today," said Kisha Marks, 34, Indianapolis. "But I'm so glad they gave people like me who aren't outdoorsy an opportunity to try this and see what Indiana has to offer."
The Taste of the Wild Cookout has become a staple at the fair since it was introduced about 20 years ago. About 2,000 people stand in line around the building during the first Saturday of the fair each year to savor meats they don't typically find in their grocery stores.
Phil Bloom, DNR's director of communications, said the tradition was started to connect urban residents with a side of hunting and fishing they might not appreciate: that food can be taken from the wild, and it can taste good.
But the reviews were mixed Saturday.
While Marks tended to like the turtle soup and barbecued beaver, saying it had a smoky taste similar to pulled pork, her daughter wasn't so sure.
Brittany Marks, 10, turned up her nose until Jim Mahoney, who prepares the barbecued beaver, persuaded her to give it a try.
"It was OK, but I wouldn't eat it again," she said.
Mahoney, 70, Columbus, spends late December through March trapping beavers. Following one simple rule -- whatever he kills, he eats -- Mahoney usually catches 15 to 20 a year and prepares five or six for the cookout.
He seasons the meat, puts it in big roasters and cooks it for five to six hours until the meat begins to fall off the bone. He then chills it, shreds the meat and cooks it again, adding the barbecue sauce to neutralize some of the "wild game taste."
"Most people don't know this, but it has been a food source of our country since the beginning," Mahoney said. "So having this opportunity to show this state there is some value in these animals is a tremendous thing.
Call Star reporter Josh Duke at (317) 444-2810
See story here:
http://www.indystar.com/article/200...ued+beaver?+Indiana+State+Fair+crowd+was+game
TK
this is gonna go bad. I must say IBTL.
Is that like an alcohol base marinade?
But it never came out looking like that!!!
