In another life, Luke was a food writer for a major Texas newspaper. Part of his job was to visit restaurants that served game and fish. Certainly no chef, Luke does consider himself a pretty fair camp cook. This week, he shares a method of stir fry in which he uses game meat such as venison wild pork or quail or pheasant. Luke describes his method of preparing his stir fry at home or mid day BEFORE the afternoon hunt. I't not complicated but very tasty. Click and listen!
Learn more about Luke's book, KILL TO GRILL, THE ULTIMATE GUIDE TO HUNTING AND COOKING wild pork at his website www.catfishradio.org
