There is something exceptional about a tasty bowl of healthy hot venison stew on a cold winter day with a football game about to kick off. Photo by Forrest Fisher

For outdoor folks who fish and hunt, it’s time to check the freezer.

Ground venison, elk or venison backstraps, pheasant breasts, rabbit legs, squirrel tenders, wild duck, goose, wild hog, walleye fillets and vacuum-packed steelhead. So many choices. And the best part? They’re all healthy.

Many of us in Western New York and across the USA had fleeting thoughts that this rebuilding year for the Buffalo Bills was never going to get us so close to the big game in New Orleans, and for black-and-white reasons, it was easy for some to see, there is next year. In the meantime, most folks cannot miss watching the game. No matter the teams, the fun of the laughs with the million-dollar commercials and the goodness of tasty snacks keeps us in tune with the moment.

Now, we’re not talking about roasting rattlesnake tails, but a good supply of CWD-free whitetail deer, deep-water Lake Erie walleye, cold-stream steelhead, and lots of rabbits, squirrels, ducks and geese for a myriad of tasty concoctions. Cooking wild game not only provides a unique culinary experience but also offers nutritional benefits. These meats are lean, high in protein, and often free from the additives found in store-bought meats, making them a healthy and delicious choice.

Last Christmas, my nephew surprised me with a hardcover copy of a book entitled The MeatEater Outdoor Cookbook (MeatEater is one word). At my silver-haired, try-to-act-young age, with social security income as my best friend, I’ve been cooking wild game for a very long time. One flip through the pages made me want to read more. The pictures are scrumptiously inviting, and the recipes are appealing with their short list of simple ingredients and directions to understand and do.

There are recipes derived by top chefs from across the world that teach readers how to make a variety of incredibly delicious meals and snacks. Some of the recipes include venison dumplings, Bison Big Mac tacos, blackened fish with sweet potato fries, barbecued goose thighs, mushroom-rubbed roast venison au-jus, duck with spicy cold noodles, rabbit cacciatore, popcorn fish (walleye or crappie), wild turkey curry sandwich, rendezvous stew, herb-marinated pheasant skewers, beer battered smelt tacos, ginger catfish stir-fry, and the winning recipe for MeatEater’s chili cook-off. Each recipe comes with a difficulty level and estimated cooking time, making it easier for you to plan your meals. Those are just a few of the choices. The point is that this book is full of tasty choices, but you can also find the recipes for free online.

The MeatEater is a non-fiction outdoor television series that features hunting, fishing and fun outdoor adventures. The show runs in the United States on Netflix, and the star is host Steve Rinella. Rinella is an outdoorsman, writer, and wild foods enthusiast who is a passionate advocate for conservation and the protection of public lands. He is also the host of the “Hunting Story” on the History Channel. Rinella lives in Bozeman, Montana, with his wife and three kids, and he helps us all to better understand the wilds, especially the importance of hunting. And now, the simplicity of preparing wild game foods for such moments just in time for the Super Bowl. Visit https://www.themeateater.com and click on recipes.

Gotta love the outdoors!

Outdoor Calendar:

Feb. 9: WNY 3D Archery, League shoot, open to the public, this week at Collins Conservation Club, 2636 Conger Rd., Collins, $15, kids 12 and under free, info: 716-863-7342.

Feb. 13-16: Greater Niagara Fishing Expo, 101 Old Falls St., Niagara Falls, visit www.niagarafishingexpo.com.

Feb. 18: Erie County Fisheries Advisory Board, monthly meeting, 7PM, Bison City Rod & Gun, 511 Ohio St.

NOTE: Send Calendar info or related outdoor news to forrestfisher35@yahoo.com.