BUCKSPORT — Things got wild at Bucks Mills Rod & Gun Club last week.
The club’s annual Wild Game Night was held April 15. Club members lined up for helpings of venison chili, wild turkey, bear meatloaf, moose spaghetti pie and other entrees courtesy of the Maine outdoors.
“It’s kind of a clean out the freezer night,” said club member Cathy Ames.
Wild turkey season starts in May and some members will need to free up the freezer space, she explained. Many members save meat specifically for the annual event.
Ames came up with the idea for a wild game supper several years ago after reading a story about one in a National Rifle Association magazine. She thought it would be a great way for the Bucksport club to socialize.
She gets requests for her blueberry pie each year and always looks forward to the puddle ducks with cream and wine sauce made by club president and duck hunter Bob Mercer.
Mercer describes the recipe as “real simple.” He starts by removing the breasts from the ducks and cutting the meat into chunks. After frying some bacon in a pan, he rolls the duck in flour, salt and pepper and fries it in the bacon fat.
“The secret to it is you can’t overcook them — they’ve got to be a little rare, a little pink,” he said.
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