Recipe by Stacy Lyn Harris. Recipe featured in the Dec-Jan 20 issue. For more recipes and tips from Stacy Lyn Harris, visit her website by clicking here. “Blessed with the largesse of wild game from hunters like her husband Scott, Stacy Lyn was faced with a growing abundance of quarry that needed to be eaten. And as their clan expanded (the couple has seven children, now ages 10 to 25), she became keenly aware of the need to not only eat what they harvested but to also make it delicious. She already had the passion for cooking, but she truly relished the challenge of wild-game meat, saying, ‘I found cooking wild game to be contagious!’ So, having exhausted the overserved quail-and-jalapeño-wrapped-in-bacon recipes, Stacy Lyn dove deeper to expand her culinary repertoire by researching old ways and making them current: ‘I started reading ancient recipes, since I knew people have always been foraging in the wild, cooking old roosters, and raising grass-fed cattle—much tougher meat than we have today. I knew if they could cook it and it be tender and tasty back then, I could too!’” – Excerpt from “Ushering the Outdoors In” by Christiana Roussel