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I grew up looking forward to the "Chowders" that the local churches and civic clubs held in late summer to raise money. Chowder - called burgoo most places - was made in huge cast iron cauldrons, cooked outdoors over wood fires for at least 24 hours or more (with men stirring it constantly so it wouldn't stick), and contained all kinds of meat (including game) and vegetables. It was so rich and sooooo good!
In todays world with all of the heightened sensibilities I am sure the chowder I would get today would not be nearly as good.
I'd have to go with Elk and Turkey in no particular order. I would love to get the chance at a young wild hog BBQ'ed. Something tells me it would climb right to the top of the list!
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