Cougar meatballs anyone?
Guests feasted on everything from ginger bear to cougar meatballs char sui at the Peachland Sportsmen’s Association’s 33rd Annual Game Banquet Saturday night at the Peachland Community Hall. The event, which featured a buffet feast of just about every wild game you can imagine, is a fundraiser for the conservation of Àsh and wildlife. Money raised goes into projects such as the Peachland pier and trail clearing — anything that has to do with wildlife, Àsheries, conservation or the environment, said Ann Carter with the Peachland Sportsmen’s Association. This year, there was over 300 pounds of meat, including roasted and smoked game meat, bear smokies, venison sliders and game tacos including venison, rabbit, bobcat and moose. Most of the game was donated by the association’s members. There was also roast turkey and beef available. The feast was prepared by the Okanagan Chefs Association from the KLO campus of Okanagan College. The more active the animal, the less fat it has and more iron-like Áavours are pronounced in the meat, said Mike Wilkins of Krafty Kitchen about cooking game. Chefs use fruit and flavours of the forest to complement those Áavours, including spruce, sumac, juniper and currants. While fans of game want those Áavours to shine, a fruity sauce can cut through the intense game quality. Greg Hopf with the Thompson Okanagan Tourist Association was enjoying the banquet with a friend. As a First Nations person, Hopf has been a harvester all his life and supports conservation and education. Hopf said the Okanagan is known around the world for its wineries and orchards. “It’s great when other organizations can promote themselves,” he said. The Sportsmen’s Association is hoping to be at the new Peachland Pier every Wednesday night in July and August to help anyone who is disabled or those who don’t know how to Àsh. There will be some Àshing equipment available so people can come down and give Àshing a try. The grand opening for the pier is set for 1-5 p.m. May 11.