AWF Brings Wild Game Cook-Off Back to Gulf Coast

Last week, the Alabama Wildlife Federation (AWF) revived its Wild Game Cook-Off tradition on the Gulf Coast, returning to the region where the event first began in 1996. The gathering drew hunters, cooks and outdoor lovers alike—and served as a reminder of AWF’s focus on conservation, community and creative cuisine.

The original AWF Cook-Off took place in Mobile in fall 1996. Its success spurred growth, and by the next year, Montgomery hosted its own edition. Today, the event has evolved into a Statewide circuit.

In 2025, the Gulf Coast event served as the 12th stop of 15 across the state. Earlier stops included Demopolis, Dothan, Talladega, Cullman, Millbrook, Lake Martin, Limestone and Madison Counties. The fall leg began with Birmingham, Morgan County and Muscle Shoals, before landing on the Gulf Coast. Final events are slated for Tuscaloosa (Oct. 23), Selma (Oct. 30) and Grove Hill (Nov. 6).

AWF shares the Alabama Department of Conservation and Natural Resources’ mission to promote ethical harvest and enjoyment of game animals through proper handling and preparation. The cook-offs invite participants and spectators to see how wild game, fowl and fish can be elevated into memorable dishes.

“What the Cook-Offs mean to the AWF is it’s a great way to get our members together so they can socialize,” said AWF Executive Director Tim Gothard at the Gulf Coast event, held at the AWF Delta & Bay Conservation Center at Five Rivers. “It allows us the opportunity to show that responsible hunters and anglers properly utilize the game and fish they harvest. And it makes great table fare.

“We’re also able to generate a little income to help with our conservation projects. Those are our motivations for Wild Game Cook-Offs here on the Gulf Coast and all around the state.”

Gothard said the turnout met expectations.

“I think we had about 25 cook teams,” he said. “I’m looking at the crowd, and I’m thinking 1,600 to 1,800, and they’re still coming in. Who knows, we may get to 2,000. It’s a great event, and I’m proud to have all our members out here supporting us. We’ve got some big things in store down here, so stay tuned.”

Competition unfolded across three categories: game, fowl and fish. According to AWF Cook-Off Coordinator Tommy Tidwell, teams may use any game, fowl or fish legally harvested in North America or commercially available wild game products.

The overall winner treated judges to a familiar favorite: venison. The Cowin Equipment team presented Yo Mom’s Backstrap, a venison backstrap stuffed and bacon-wrapped.

Jack Edwards of Cowin described the method:

“I mixed cream cheese and green onions. I added a few herbs and spices, like (Kinder’s) Cowboy Butter. Actually, it may be different every time. It’s really nothing fancy, except with the cream cheese, you whisk it until it fluffs up. Then I smoke the cream cheese mix, on low heat obviously. I take the cleaned backstrap with all the silverskin and fat removed. I cut it down the middle and add the cream cheese mix. I wrap it up tight, and then I smoke it first. I put it on the smoker at 150-200 degrees for about 45 minutes for some smoke flavor. Then I wrap it in bacon and put it on the hot side to get the bacon crispy. I serve it medium rare because you don’t want to overcook venison.”

In the Game category, Team Briggs placed second with Deer Meatball Fricassee, while 100 Proof Outlaws earned third with Gator Swamp Puppies.

In the Fish division, Pigfish Seafood Cook Team won with a Shrimp and Crab Bisque. Their team, located in a Piggly Wiggly on Moffett Road in Mobile, offers its blend of proprietary spice mixes. Matthew Rowe explained their approach:

“For a regular pot of bisque, we use half a gallon of half and half, sweet cream corn, local shrimp and local crab meat, lump and claw meat. The key is fresh, local seafood.”

His wife, Selena, added:

“Our in-house blend seasoning is what we use in our crawfish, and I put a little in the shrimp and crab bisque. I start with a half-and-half base and add about two cups of water for a single batch. I add a can of sweet cream corn. Then we use two pounds of shrimp and one pound of crab meat. I cook it for about 15 minutes before I add the shrimp and then 15 more minutes with the shrimp to let it thicken. I have a special kettle that keeps it from sticking and scorching. If you cook it on a stove, you have to use low heat and stir it often.”

Second place in Fish went to 100 Proof Outlaws for Red Snapper Tacos, and third went to Cooper Farms with Making Tacos Great Again.

In the Fowl category, Taylor Machine Works captured top honors with Quail and Crunch, using a multi-compartment smoker and clever preparation. Hunter Sanders of the team shared:

“We brined the breasts in a salt brine with olive oil and my rub … I’ve got a rub I make that’s kind of a Meat Church Holy Voodoo, but I add extra pepper, brown sugar and Italian seasonings to it. I add that to cream cheese and on the outside of the breasts.”

After several hours of brining, seasoning and rolling, Sanders said:

“I put it on the offset smoker at about 275 (degrees) for 25 minutes. Then we’ll move it to the hot side at about 350 to crisp the bacon up. When the bacon is crispy, we serve it up.”

Second place in Fowl went to Gulf City Body and Trailer Works for Flying Flautas, and third went to Cooper Farms with Tombigbee Turkey Sliders.

Best Presentation honors went to Community Bank, and Death Rowe Cook Team came in runner-up for that award.

The Gulf Coast Cook-Off not only honored culinary creativity, but also reinforced AWF’s role in promoting conservation through hands-on community events. As the circuit moves to its final stops this fall, organizers hope the momentum, attendance and spirit carry forward.