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Cooking

Dutch Oven Cooking I—Achieve gourmet taste while cooking in the outdoors.  Learn a variety of techniques that will delight your palate. Prepare simple to elaborate recipes then eat the results!

Dutch Oven Cooking II—Explore and master the various techniques learned in Dutch Oven I. Reach beyond the fundamentals and prepare a delicious brunch. Recipes will accommodate various cooking abilities.

From Field to Freezer—Learn to field dress, cut, and package fish or wild game. From choosing and sharpening a knife, to dressing and putting it on the table, learn the whole process and cap things off with a delightful sampler of wild game and fish. *
 
Sausage and Jerky: Making it Safe and Simple—Part 1 – We’ll cover the basics from meat [INVALID]ion and safe preparation, seasonings, cures and necessary equipment to putting it on the table. Part 2 – Hands on application of skills learned in Part 1, you will cut, grind, stuff and cook your own savory sausage.  Bring a small cooler to take your prize sausage home. Note: Only offered in October session.
 
 
*The fish and wild game prepared during the Friday session From Field to Freezer will be utilized in the Saturday morning session of Dutch Oven Cooking I.  Although we are not combining the classes, taking both of them will help you learn how to prepare your harvest from start to finish.  

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