by Colin Kearns

We have a terrific holiday tradition at the Field & Stream and Outdoor Life office: the Potluck Party. Every year, all of the departments from both magazines get together for a few hours in the office lobby, and everyone is encouraged to bring a dish to share. Being that we all love to fish and hunt, the main ingredients of these dishes often feature either the fish or meat that we’ve been lucky enough to gather over the year. It really is a great time. So, for today’s Food Fight, we though it would be fun to showcase the wild dishes that were shared at this year’s party.

As always, enjoy. And happy holidays.

by David Draper

Last week’s roast duck is this week’s duck soup, as I used the butchered carcass and some celery trimmings I’d been collecting to make a rich, flavorful stock. The addition of the meat pulled from the simmered carcass, along with some mushrooms and a few vegetables, makes an easy and hearty soup that will serve as several lunches this week.

After simmering the stock for several hours, straining it and letting it cool overnight in order to remove the fat that hardens on the surface, this recipe couldn’t be any easier. Just add the ingredients below to a large saucepan, simmer for eight to ten minutes until the mushrooms and noodles are soft. Serve piping hot, garnished with some chopped cilantro and sliced jalapenos. The only thing I wished I would have done was poached an egg in the broth for a little something extra.

by David Draper

We’ve been getting some great reader submissions for Food Fight Friday, which lets me off the hook as I’ve been a little too busy hunting lately to do much serious cooking. (Yet I’ve still been packing on the holiday pounds. Go figure.) This week is an All-American battle of two great classics: a cranberry-venison burger from Susan Rose, whose corned venison Reuben last week put up a valiant fight, and chicken-fried antelope from Wild Chef reader Andrew Metzger.

Susan's Cranberry BBQ Burger Vs. Andrew's Chicken-Fried Antelope

by David Draper

In the town near where I goose hunt, there’s a little taquería that serves the best burritos for just $3. You can get them filled with just about any traditional Mexican meat you can imagine—from abodaba to tripe—with my favorite being la lengua, or tongue. Favorite, that is, until last week when I saw a new ingredient listed—buche, which was explained to me in broken English as being part of the pig’s stomach. Well, come to find out, it’s actually esophagus, but I was intrigued enough to try it, and let me tell you, it was delicious. So much so that I’m more excited for my next buche burrito than I am for the actual goose hunting.