By David Draper

This week’s reader submissions for Food Fight Friday have given me the fishing bug, which can be a bit hard to cure at the turn of year. Luckily, a recent cold snap has put a fishable layer of ice on the local lakes and the auger is tuned up and ready to go. Now if I can just pull myself away from this toasty warm fire, I might have my own fishy food fight photo next week. Until then, here are a couple of great pics from loyal Wild Chef readers Steve P. and Koldkut.

By David Draper

Goose pâté makes a great holiday appetizer, but unless you shoot a lot of geese or have a foie gras connection, it might be hard to come up with enough livers to make a batch big enough for a party. This ingenious recipe comes courtesy of goose hunter Klint Andreas (that’s Klint’s golden retriever Par in the photo). The recipe uses skinned and trimmed goose breasts in place of the livers. It makes a fine spread for your upcoming holiday’s parties.

By Colin Kearns

Last week we threw our annual holiday party, which is always a great time because there’s always some great wild game cooked and shared from members of the staff. For this week’s Food Fight, we’re featuring all of the wild dishes from the party (as well as one dessert because, well, it features bacon and bourbon). Vote for your favorite.

By David Draper

My first real attempt at winemaking all started with crabapples. Earlier this fall, I got a hot tip about a crabapple tree that was overloaded with fruit, so I went searching. Sure enough, the tree, in the backyard of some anonymous doublewide, was literally collapsing under the weight of its bounty. Branches the size of my calves had snapped and the boughs were bowing to the ground. I picked a bucketful of fruit and went home not quite sure what to do with them.