Wild Food Event for Southern Region Early Ford V8 Club

On the 10th August 2013 Ray and I held a ‘Wild Food Competition’ for the Southern Regional Early Ford V8 club of America. We created our own gourmet sausages from Wild Duck, Rabbit, Hare and Venison which Ray had personally shot and prepared. We served up Rabbit & Smoked Cheese sausages,  Hare & Herb sausages and Wild Duck & Berry sausages. Most people had eaten our gourmet delights without realising the unusual ingredients.

Trish & Ray, Chefs Extraordinaire

Trish & Ray, Chefs Extraordinaire

The competition involved a verbal presentation on how the wild animal was hunted with many of the stories prone to exaggeration. We had  a good variety of entries ranging from Mutton Birds to Venison but there were some very suspicious looking ordinary dishes as well. The evening  was a great success with a promise of maybe running the event again sometime in the future.

Great Venue

The Team

The Team

Ray’ s 8 car garage lends itself well for these type of events we were able to run the BBQ for the Kentucky Fried styled Rabbit wings and legs (they were a bit chewy! )

The Guests of Honour

The Guests of Honour

The Car

Ray has just finished rebuilding his motor for our 1949 Ford V8 and look forward to it being on the road early in the new year.  

 

  

Trish & Raysafari
Safari Lodge
51 Herbert Street, Invercargill.

luxury@safarilodge.co.nz

64 3 214 6329
0800 885 557