The Fleming County ANR agent, Mason County Horticulture agent, and assistant partnered with the local library and Fish & Wildlife officers to host a cook wild program. The program was requested and gained a lot of interest as sign-ups were required. Our registration limit was reached at 25 people, and we had a significant wait list.

Before the program, we went to Jungle Jim’s to get wild game meat, but several types of meat were not available. The agents and program assistant worked together to find the additional meat needed and have it donated for the program - this included dove, duck, and beaver. The program took many hours of preparation. Both agents & the program assistant each spent ten hours cooking “cook wild” recipes to serve to the participants.

Taste of Kentucky Wild started with a room decorated by the agents and program assistant with mounted animals to give the true feeling of an outdoor experience. The Fleming County Ag & Natural Resource agent started by welcoming everyone and describing the program and information about the recipes they would try. During this time, the Mason County Horticulture agent and program assistant plated up each recipe so all the plates looked the same and participants could follow along with the picture provided. Library staff assisted with handing out plates. The meal included eight recipes from Cook Wild, as well as two side items and one dessert from Plan Eat Move recipes; there were several different types of wild game meat, including beaver, rabbit, deer, dove, duck, elk, squirrel, and frog legs.

The Mason County Horticulture agent prepared a PowerPoint so participants could see what each animal looked like; in addition, she brought pelts for everyone to see and touch. Examples of rubber animal tracks and scat were passed around while the agent gave tips for identifying wildlife if you don’t see the actual animal. She explained that some wildlife animals are not considered edible and that each type of animal may need a different trap to catch or kill the animal.

The Kentucky Fish and Wildlife officers ended the program, discussing hunting and trapping requirements. They explained that there are laws and regulations in Kentucky that must be followed. The requirements included dates of hunting, trapping and harvesting limits, and do’s and don’ts of harvesting animals. We ended the day by having wildlife officers process a rabbit. Participants gathered around to watch the officers as they processed the rabbit and explained it step-by-step. Two participants took home the processed rabbit to freeze to cook later.

Overall, the program was successful based on survey questions. 100% of surveyed participants said they learned something new and tried at least one new wild game meat. All participants said they planned to use at least one of the Cook Wild recipes at home.