The weather alert called for snow squalls and slushy rainfall for the weekend and my old bones were confirming the weather forecast.

One good thing about foul weather is that it does not stop the outdoors person from experimenting in the kitchen. Some of the success that I have had when afield and harvesting some game animals pays off in dividends when the stoves get fired up for some wild game dishes.

Many of my friends who are not hunters often request some gifts of wild game for their recipes. Venison is usually the No. 1 request by many which is followed up by some fishes such as walleye, trout and crappies. Every now and then I can switch it up and introduce them to elk, bear and even squirrel.

It’s all in the trust factor from their previous experiences with other game that I have shared with them. The more good experiences … the more willing they are to try a new dish!

It is entirely up to the hunters to present their game to friends and family in the most appealing manner. Presentation of the game selection is 50 percent of the battle for introducing someone to trying wild game dishes.

I never try to trick someone into trying a dish … they should know what they are about to eat and that you have confidence in your culinary skills.

The first responsibility of every hunter is to respect the animals and make it a priority to have a clean kill and prompt field dressing of the game animal. The more attention that you pay to bringing your game safely and cleanly to the table enhances the dining experience for everyone. Cooling off and rinsing off debris is the priority actions right from the start. A poor job of the field dressing, which is the starting point, is a disaster waiting to happen.

One dish that I prepare is a venison swiss steak dish that was introduced to me by my in-laws many years ago. It calls for thin venison steaks or filets (deer, moose, elk) that are dredged in flour and then pounded with a meat mallet. Once I have the pieces floured, I salt and pepper each piece and prepare to brown them.

In a hot skillet, we pour some oil and when it is hot, we brown the venison and sear the meat until each side is evenly browned. I place the meat on a platter until ready for the next phase.

The next phase involves garlic, onions, celery and diced Italian style canned tomatoes. We also add Worcestershire sauce and red wine. All the vegetables are chopped and set aside, the garlic is added to the skillet and browned, the wine is poured in at about one cup (good time to sip some, too!) and the mixture is cooked down as a reduction.

In the meantime, the meat is prepared by layering meat, onions and celery with a dash of the Worcestershire sauce. On top of the layers I pour my garlic-wine reduction and canned tomatoes. There is a debate in the family about which type of pan is best to use for the meal … an electric skillet, a slow cooker or a roasting pan in the oven.

Regardless of what choice you prefer, cook it low and slow! A temperature of 300-325 will be ideal for three hours or until fork tender. I use the oven and tightly cover the pan with foil and I won’t peek until it’s about ready in the 2 ½ to 3-hour range.

The preparation cooks down and makes a wonderful sauce that can be served over rice, noodles or mashed potatoes. A side dish of corn or any other favorite side dish makes a complete meal that is fork tender and making you wonder why you haven’t tried this before!

If you are not lucky enough to be a hunter, or know a friend that will share the harvest, you are still in luck. There is venison available from your retail markets and private farms if you do a little research. On-line sales are very common these days, but the price is not inexpensive.

Many restaurants offer venison dishes as special menu items and they are generally popular choices when available. You are more likely going to see walleye or perch specials in the local nonchain type restaurants. What many outdoorsmen enjoy regularly can be a delightful culinary experience for many others.

A friend of mine has informed me of a dish that he has been working on with squirrels as the main course. He has taken advantage of the abundance of gray squirrels and the long season by preparing his bounty in the hot wing chicken style.

Squirrels provide a highly similar selection of meat that is hot wing size. He reports that he processes his squirrels and cooks them just like he would do chicken wings, covers them in his hot sauce and really enjoys them!

We can give it a try … until we meet again use your napkin and share the harvest.

Jay Hewitt is an outdoors columnist for the Butler Eagle