Rick Bynum, left, and Lou Bozeman grill deer wraps, cuts of venison wrapped in bacon, at a wild game dinner held at Middle Cross Baptist Church in Hixson. The dinner included hors d’oeuvres made from buffalo, antelope and deer.THE MENU• Antelope Summer Sausage• Buffalo Joes• Deer Chili• Deer Sausage Balls• Smoked Deer TenderloinsSource: The Rev. Ed GravettGETTING RID OF ‘GAMEY’One criticism of wild game, especially venison, is its “gamey” flavor. The Rev. Ed Gravett says the secret to ridding meat of that flavor must take place after the animal is processed but before it’s cooked.”Put the processed meat in coolers. Fill the cooler up with enough water to cover the meat, but not to the top. Pour in a bag of ice, pour in half a box of table salt. Let it sit 24 hours. Then pour out the water and ice, wash the meat, and repeat the process for two more days. On the fourth day, take the meat out, clean it and put it in the freezer. You will not have that gamey taste.”
Benjamin Feltman carries a tray of deer sausage that he made.It’s not the traditional Chattanooga fundraising dinner.
Instead of tuxes and gowns, guests arrive in faded jeans and camos. There are no frou-frou flower arrangements; instead, decor leans more toward man cave with buffalo and deer heads mounted around the walls.
Dinner entertainment is a video of a hunt — sometimes for the very meat that guests are being served. Lucky guests who win a door prize might go home with a muzzleloader, tree stand or crossbow.
Is it any wonder that the dinner’s 300 tickets were snapped up within a week for this hunters’ night out?