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Operation Wild Fare:  A Tribute to America’s Conservationists

Operation Wild Fare is a national program spearheaded by the Outdoor Journalist Education Foundation of America. The program supports continued education and awareness to the important contributions of hunters, anglers, farmers, and others whose collective efforts provide the resources needed to managed, conserve and perpetuate our wildlife and natural resources.

“Wildlife-associated recreation not only sustains our spirit and connects us to each other and the natural world, but also provides significant financial support for wildlife conservation,” said H. Dale Hall, director of the U.S. Fish and Wildlife Service. In the 75-year history of the Sport Fish and Wildlife Restoration Programs, excise taxes paid by hunters and anglers on firearms, ammunition, archery and angling equipment have generated a cumulative total of more than $10 billion for wildlife conservation efforts by state and territorial wildlife agencies for fish and wildlife management.

Another important component of Operation Wild Fare is the way it helps educate the public about the importance of wild fish and game harvests to Americans diets. Most people relate farmers and ranchers solely to agricultural commodities like cattle, dairy products, broilers, corn and soybeans; however, farmers and ranchers make a significant contribution to wild game harvest, too. Agricultural land provides habitat for 75 percent of the nation’s wildlife.

The U.S. Department of Agriculture’s Farm Service Agency reports, as of January 2007, farmers enrolled 37 million acres of their land in the Conservation Reserve Program to protect the environment and provide habitat for wildlife. More than half of America’s agricultural producers intentionally provide habitat for wildlife.

Conservation, sportsmen and agriculture organizations interested in serving on the Operation Wild Fare Task Force may contact the Outdoor Journalist Education Foundation of America, P.O. Box 2601, Lexington, SC 29071, (803) 996-0911. Members of the Task Force will serve in an advisory capacity and help secure funding for the campaign.

The Outdoor Journalist Education Foundation of America is a nonprofit organization that seeks to further education, research and networking opportunities in the field of outdoor journalism through the development of programs that meet the foundation’s established goals.

Wild Fare & Wise Words Cookbook

Wild Fare & Wise Words recognizes those who share a passion for the recreational enjoyment and care of our wildlife and natural resources. It includes more than 200 recipes from cooks who have a rich heritage of preparing wild fare. Inventive and delicious preparations celebrate the flavor and versatility of wild game including seafood and shellfish, freshwater fish, venison, waterfowl, wild turkey, upland game birds and small game.

Essays by award-winning writer Jim Casada and quotations from renowned outdoor writers help to make this a well-rounded experience to read as well as to cook from. “It serves all those groups and individuals who devote their energies and talents to the protection and perpetuation of America’s great outdoors legacy,” said Casada. “Collectively, they serve as staunch guardians of the experiences that bind us to the good earth and all its incredible bounty.”

Outdoor enthusiasts are always in the market for good recipes to turn their harvest into delicious dishes.

To order a copy of the cookbook by mail, send a check for $19.95 plus $4.95 shipping and handling (total amount $24.90) made payable to SCI Low Country Chapter with the word "Cookbook" in the memo line to Mark Peterson, Chapter Webmaster, PO Box 3290, Bluffton, SC 29910, or call Toll-Free 1-866-515-3647 to order by phone.  Place your orders early for holiday gift giving!

Sample Recipes

Pearl’s Striped Bass 

4 to 6 pounds striped bass fillets
6 slices cooked bacon
8 slices toast, or 2 cups bread crumbs
1 teaspoon pepper
1 teaspoon oregano
1 teaspoon chopped parsley
½ cup chopped almonds
½ cup olive oil
1 cup chopped celery
1 cup chopped onion
½ cup chopped red bell pepper
½ cup chopped green bell pepper

Preheat the oven to 400 degrees. Lightly grease a 9x13-inch baking dish. Arrange the fish evenly in 1 layer in the dish. Crumble the bacon and bread into a large bowl. Add the pepper, herbs and almonds and mix well. Heat the oil in a skillet and sauté the celery, onion and bell peppers until the onion is translucent. Add to the bread crumb mixture. Press the bread mixture over the fillets. Bake, uncovered, for 15 minutes. Reduce heat to 350 degrees and bake for 40 minutes longer, covering with foil if needed to prevent over browning. Makes 8 to 10 servings.

NOTE: May substitute any firm, white-flesh saltwater fish.

Frogmore Stew 

1 cup Old Bay seasoning
6 ears fresh corn or 12 frozen corncob halves
2 pounds smoked kielbasa, cut diagonally into 1-inch pieces
3 pounds (35- to 40-count) shrimp
Additional Old Bay seasoning 

Bring a large stockpot of water to a boil. Add the Old Bay seasoning and corn. Boil for 4 minutes for fresh corn or for 8 minutes for frozen corn. Add the sausage and return to a boil. Boil for 3 minutes. Add the shrimp and boil for 2 ½ minutes. Drain well. Sprinkle generously with additional Old Bay seasoning. Serve on a large platter or pour onto newspaper spread over a tabletop. Serve with coleslaw, cocktail sauce and liquid margarine. Makes 6 servings.

Fried Quail 

1 cup red wine
1 cup olive oil
1 tablespoon minced garlic
16 dressed quail
3 cups self-rising flower
¼ cup seasoned salt
Vegetable oil for deep-frying

Mix the red wine, olive oil and garlic. Add the quail and marinate, refrigerated, for 4 to 6 hours. Combine the flour and seasoned salt. Coat the quail in the mixture and deep-fry in 350-degree oil for 15 to 20 minutes. Serve immediately. Makes 8 servings.

Wild Boar Roast with Spicy Barbecue Sauce 

4 to 6 pounds wild boar butt roast
1 cup water
2 cups white vinegar
2 cups mustard
1 cup olive oil
3 tablespoons paprika
3 tablespoons red pepper flakes
1 tablespoon garlic salt
1 tablespoon coarsely ground or cracked black pepper

Combine the meat and water in a slow cooker. Combine the vinegar, mustard, oil, paprika, red pepper flakes, garlic salt and black pepper in a bowl and mix well. Pour 2 cups of the sauce over the meat. Cook on low for 8 hours. Serve with the remaining sauce. Makes 4 servings.

 NOTE: A domestic pork butt roast may be substituted. The spicy barbecue sauce is great on any type of pork, poultry or beef.

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Last modified: 01/05/09