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BURRILLVILLE -- The thought of a bunch of bearded, camouflaged sportsmen running around a noisy kitchen cooking up slabs of venison and wild boar might not be everyoneâ€™s idea of a fine dining experience.
But the guys at Wallum Lake Rod & Gun Club who cook for the clubâ€™s annual February game dinners run a tight kitchen, producing a range of wild game delicacies from tender wild boar with peas in a tomato base to savory pheasant game soup with Orzo pasta.
Itâ€™s a menu celebrity chef Wolfgang Puck would be proud of.
For full story and more photos, see Sunday's print edition of The Call.