Wild Game Cook-Off

RULES

Wild Game Cook-Off Contest Rules

1. Eligibility

Open to individuals, teams, or organizations.

All participants must pay $25 registration fee.

Team entries are limited to 4 members per team.

2. Entry Requirements

Each team must prepare a dish using wild game meat (e.g., venison, wild boar, duck, squirrel, rabbit, etc.).

Wild game may be fresh, frozen, or previously harvested, but must be safe for consumption.

Store-bought or farm-raised meat is not allowed

3. Cooking Guidelines

All cooking must be done on-site

Cooking may begin after the official start time of 10:00 am.

All ingredients must be cooked to proper temperatures.

Teams are responsible for their own cooking equipment (grills, smokers, utensils, etc.).

4. Sanitation and Safety

All teams must practice safe food handling.

Gloves and hair restraints are required during food prep.

Cooking areas will be inspected for cleanliness.

Fire safety and food safety guidelines must be followed at all times.

5. Judging Criteria

Dishes will be judged on the following:

• Taste – 40 points

• Creativity – 20 points

• Presentation – 10 points

• Use of Wild Game – 30 points

Total: 100 Points

6. Serving and Samples

Teams must prepare at least 4 servings for judges.

Additional samples for the public are encouraged but not required.

No alcohol may be served to the public.

7. Time Limits

• Set-up begins at: 9:00 am

Cooking being at: 10:00 am 

• Judging starts at: 5:00 pm

• Winners announced at: 6:00 pm 

8. Conduct

• This is a family-friendly event. Good sportsmanship is expected.

• No foul language or disrespectful behavior.

• Event organizers have the right to disqualify any team not adhering to rules.

9. Liability

• Participants cook and serve at their own risk.

• Organizers are not responsible for any injury, illness, or damage.