Haute hunted cuisine pushes culinary prowess
At Lander’s Wild Game Cookoff in Wyoming, the usual backcountry staples got a serious upgrade. From moose tacos slow-roasted and sizzled to perfection, to elk arancini with chokecherry mayo, teams of amateur chefs turned harvested game into inventive, restaurant-worthy fare. Held during the Wyoming Outdoor Weekend, the event blended field-to-table pride with creative flair. While judges favored classic turkey and elk kabobs, the crowd couldn’t get enough of Kifaru’s moose birria tacos—served with consommé for dipping and crowned with the people’s choice award. Katie Klingsporn with WyoFile has the full story that should grab attention of more than a few North Dakota hunters with discerning taste buds.
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