Hunters’ Feast featured at Barren River Lake State Park Thursday, Oct. 20

   A Hunters’ Feast is set for Thursday, Oct. 20, in the Driftwood Restaurant at the Barren River Lake State Resort Park. The Driftwood Restaurant is located in the Louie B. Nunn Lodge in the park.  
   The Hunters’ Feast buffet is $19.95, and includes your drink.
Entrées
Axis Venison Bourguignon
A rich stew made with venison, carrots, onion, celery and mushrooms braised in stock and finished with Burgundy wine. Axis venison is considered by many to be the finest venison in the world. A native of India, the Axis deer was introduced to ranches in the Texas Hill Country in the 1930’s. There are now over 150,000 Axis deer in Texas. The meat is finely textured and tender. Their diet consists of about one-third grass and a combination of wild herbs and tender new growth on brush and trees.
Roasted Leg of Wild Boar
Carved Leg of Boar seasoned with Rosemary, Garlic and Mustard and served with Mint Demi-Glace European wild boar was originally introduced to America on hunting preserves in several parts of the country, ranging from Texas to California to New England. Most of the boar that populate the US are crossbreed of these imported European wild boars and “escaped” feral wild hogs. Larger, older wild boar may reach 400 pounds. We limit the harvest to 90 – 230 pound animals only. These produce the tenderest meat with a slight “nutty/bacon” flavor component that sets wild boar meat apart from your everyday domesticated.
Rabbit and Dumpling
A flavorful rabbit dish with traditional dumplings and vegetables. Rabbit, it tastes like chicken”, is not a cliché. It does in fact taste like chicken. Rabbit meat is light colored with a fine texture and very mild flavor. Rabbit is best pan fried or roasted. It is also delicious grilled as long as it is basted frequently and cooked only to medium. Rabbit is frequently recommended for medical reasons because it is 98% fat free, low in cholesterol and high in protein.
Alligator Gumbo
A traditional Spicy Gumbo made with Alligator Species name is Alligator Mississippiensis Gumbo is a soup or stew made in Louisiana that can be made with a Roux which is flour and grease browned together and then when you get it as dark as you want it, then you add water or broth. You always have the trinity which is onion, bell pepper, and celery sautéed in it, and you add tomatoes. Okra is optional. Then, depending on what kind of gumbo you are making you add seafood, duck, chicken, alligator, sausage, or any combination of things, and cook it several hours and traditionally it is served over rice.
Frog Legs
Frog legs coated in buttermilk and breaded in seasoned flour and deep-fried. The only edible part of a frog is its hind legs. The delicate meat is tender and lightly sweet and can be most closely compared to the white meat of a very young chicken. Fresh frog’s legs can be found from spring through summer in the fish section of many gourmet markets.
Vegetables
Real Mashed Potatoes
Country Style Green Beans
Fall Squashes
Corn on the Cob
Soup and Salad Bar
Dessert Bar

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