Eating Cat Tails

Cat Tails grow in most wetlands across the globe, but did you know they’re delicious and a great source of carbohydrates and starch? In fact, cat tails were planned as supplemental nutrition by the American forces in WWII. 
The entire plant is edible from top to root with the pollen even used as flour. The most easily used part of the plant is the stalk or sprout at the base just above the roots. Make sure you peel enough of the outer layers away until you get to the tender insides. 
The sprout is good raw in salads or as a side or garnish providing a mild radish taste. You can also boil them or cook them with your favorite vegetable medley. 
Cat tails are a great way to try your hand at foraging as they are everywhere and are easily identifiable.
Shawn Bailey from Game On! will show you how to harvest and prepare this wetland wonder. 

The Rut Burger (Hot and Sweet Venison)

Ingredients:

1 lb. ground venison ( makes 2 to 4 patties ) You can substitute ground beef or bison.
1 Jalapeno pepper seeded, de-veined and finely diced (leave veins in for heat if you choose)
1 this slice of apple, peeled and finely diced
1/2 clove of garlic, finely diced
1 slice of pepper jack cheese
Salt and pepper to taste

Directions:

Mix Venison with all ingredients and make patties per required size and grill on med heat on non-stick foil. Make a depression in the center of the patty with your thumb to keep burger from shrinking. Be careful when flipping; look for the cook line to be about halfway up the patty. Cook until medium and top off with Pepper Jack cheese to melt. Place on toasted bun and add toppings. If flavor heat is desired, add slices of Jalapeno.

Follow Game On! Prep to Plate in 30 Minutes 's board The Rut Burger! on Pinterest.