Hunting Memories

Fowl and Beast

On opening morning of the spring wild turkey season at Rock Springs Ranch in California, Oliver Daly of Palo Alto brought in both a trophy tom with an 8-inch beard and a trophy boar.

Oliver's dad, Dick Daly, brought along a deep fryer to cook the turkey (and the ham). Rock Springs Lodge gourmet chef, Afif Espindola, was a bit reluctant to deep fry game... but being a good sport, he trussed and seasoned and plunged the game into the pot. It was delicious. There were no leftovers.

| WH Home | Contact Western | WH Archive |

Copyright © 2000 J & D Outdoor Communications. All rights reserved.