Outdoors

Richland Rod & Gun Club creates Web site

RICHLAND -- A new Web site created by the Richland Rod & Gun Club is a one-stop clearinghouse of information on how to prepare and enjoy a catch or kill.

If you don't know how to fillet a fish, field dress a deer or clean a duck, the website Northwest Game Recipes, www.northwestgamerecipes.com, has a link with the answer.

Visit other links on the site, and you'll learn how to safely preserve fish or game meat. Other clicks take you to recipes for fish, shellfish, upland game, waterfowl and big game.

The site even offers history lessons about the Northwest through entries about wildlife culled from the journals of Lewis and Clark during their journey in 1805-06.

Launched in early September, the Web site now has more than 110 recipes and the list keeps expanding, said Russ Wyer, who developed and manages the website.

All were contributed by club members and are specific to game and fish species found regionally, Wyer said.

"We wanted to focus on the Northwest, on the fish and animals we find here," said Wyer, of Richland.

The club may have created a unique site. Some outdoor retailers have sections on their Web sites on cleaning, preserving and preparing game and fish, but few sportsman's clubs have compiled similar information.

"We were looking around for a while to see how to approach it, and we weren't able to find anything like this on the web," said Angie Conant, club president.

Conant added, "I think it is a step into the future for the club. We all love to hunt and fish, but the reality is many of our kids are stuck behind a computer, and they may not know how to clean a fish or cook venison. This is a place they can go to find out that information."

The Web site was spawned by the club's annual wild game dinner, where many of estimated 200 members contribute and prepare game meat or fish from their freezer for the feast, Wyer said.

Instead of swapping recipes, some members suggested creating a Web site to share their tried-and-true standards.

In surfing the Web, members found there was a dearth of sites with comprehensive information about what to do with a fish after catching it, or how to butcher a big-game animal and safely preserve the meat.

"We felt it was important to let people know what to do after harvesting an animal: How to handle an animal while processing it, packaging it and freezing it, and getting it ready for cooking," Wyer said. "There's also a separate section on food safety."

In the recipe link, there is a separate section for marinades, rubs, and sauces, which are essential for some recipes because wild game is much leaner than domestic meat.

Among the array of recipes are sweet and sour pheasant, moose tenderloin in peppercorn sauce, sweet Italian venison sausage, smoked salmon soup, honey-baked sturgeon, and even a pike shore lunch. The choice depends on what game, or fish, is in the freezer.

"A cook must determine the best recipes and select the right kind of game to satisfy the preference of the guests, family and friends," the Web site says in the introduction to the recipes.

* Kevin McCullen: 509-582-1535; kmccullen@tricityherald.com.

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