Chefs Add Spice to National Pheasant Fest and Quail Classic Wild Game Cooking Stage

Wild Game experts Hank Shaw, Tyler Viars, Damon Holter, and Uncle Millie serving unique recipes
Wild Game experts Hank Shaw, Tyler Viars, Damon Holter, and Uncle Millie serving unique recipes
Pheasants Forever & Quail Forever
Pheasants Forever & Quail Forever

Des Moines, Iowa -(Ammoland.com)-  – Pheasants Forever and Quail Forever announce wild game cooking personalities Hank Shaw, Tyler Viars, Damon Holter, and Mark “Uncle Millie” Millis as headlining presenters on the Wild Game Cooking Stage at National Pheasant Fest & Quail Classic.

Cooking demonstrations will take place at the Iowa Events Center on February 20, 21 & 22, 2015.

“The Wild Game Cooking Stage is one of the most popular attractions at National Pheasant Fest and Quail Classic, and for good reason,” said Bob St. Pierre, Pheasants Forever’s vice president of marketing. “As hunters, preparing and serving flavorful wild game dishes connects us to the land and conservation. Demonstrations held at this year’s event will provide great meal ideas that are flavorful, easily prepared, and far removed from the ‘gamey’ stigma attached to wild game recipes.”

National Pheasant Fest & Quail Classic presented by Federal Premium Ammunition will be the nation’s largest trade show and convention for upland hunters, farmers, sport dog owners, and wildlife habitat conservationists. The event will also highlight Pheasants Forever’s accomplishments in the host state of Iowa, home to 100 Pheasants Forever chapters and three Quail Forever chapters. Local chapters account for 18,624 members statewide who have spent over $45 million to complete 111,724 wildlife habitat projects.

Wild Game Cooking Stage Presenters:

Hank Shaw – A former restaurant cook who spent 19 years as a political reporter, Shaw can now be found on his James Beard award-winning blog, Hunter, Angler, Gardener, Cook. Shaw has also authored two books on the topic of wild game cooking; “Hunt, Gather, Cook: Finding the Forgotten Feast” and last year’s “Duck, Duck, Goose.” He has also been published in Food & Wine, Organic Gardening, Outside Magazine, Field and Stream, Pheasants Forever’s Journal of Upland Conservation, and Delta Waterfowl Magazine. Shaw has been featured on “Bizarre Foods America” with Andrew Zimmer, “Meateater” with Steve Rinella, and “Somebody’s Gotta Do It” with Mike Rowe. Pheasant Fest Seminars: Getting the Most Out of Your Pheasants and Quail / Grind It and Stuff It, Making Sausage with Your Wild Game / Turn Those Skinless Pheasant Breasts Into a Gourmet Meal

Tyler Viars – Working his way into the outdoor industry as a field producer for numerous Outdoor Channel top-rated television shows, Viars has recently merged his passion for the outdoor lifestyle with his love of food. Nationally recognized outdoor cook and debated contestant on the well-known television show “MasterChef,” this avid hunter prides himself as a waste-nothing wild game chef. Viars has established the “Cookin’ in Camo” kitchen philosophy that has propelled him to a new platform as one of the nation’s top home cooks. Pheasant Fest Seminars: A Pheasants Flight Home: Sticky Chinese-style Pheasant / Bird Dog Bitten: Buttermilk Fried Quail & Waffles with Bird Dog Bitten Cane Syrup

Damon Holter – Grill master Damon Holter is an ambitious food entrepreneur who owns an award-winning food manufacturing business, catering company, and competition barbecue team. Damon’s passion for fire-kissed foods is shown by his creative dishes, numerous accolades, and his cooking and barbecuing demonstrations throughout the world. An avid outdoorsman and creative cook, Holter was named as one of the country’s top rib cookers in 2014 and was invited to compete against a select handful of worthy opponents at the Great Midwest Ribfest. He will be using the most basic of heat sources and his award winning spices to bring a new twist to the Wild Game Cooking Stage. Pheasant Fest Seminar: Smoking and Grilling Techniques for Wild Game

Mark “Uncle Millie” Millis – Well-known in the outdoor market as “Uncle Millie,” The Killer Cook, Mark Millis brings a new flavor of family recipes to the Wild Game Cooking Stage. Born and raised in Lansing, Michigan, Uncle Mille is an ambassador for Cabela’s with his own line of homemade spices and marinades designed for the everyday sportsman. Involved with his family-owned restaurant for over 60 years, Uncle Millie’s passion for hunting and fishing is trumped only by his love for wild game cooking. Pheasant Fest Seminars: Shepherd’s Pie with Pheasant / White Pheasant Chili / Creamy Pepper Pheasant on Toast

About Pheasants Forever & Quail Forever

Pheasants Forever, including its quail conservation division, Quail Forever, is the nation’s largest nonprofit organization dedicated to upland habitat conservation. Pheasants Forever and Quail Forever have more than 140,000 members and 700 local chapters across the United States and Canada. Chapters are empowered to determine how 100 percent of their locally raised conservation funds are spent; the only national conservation organization that operates through this truly grassroots structure.