EDGEFIELD, S.C. — NWTF volunteers prove they can do it best — both in conservation and the kitchen — during the Wyoming Wildlife Federation’s annual Wild Game Cookoff on Saturday, May 17. The culinary competition capped off the Wyoming Outdoor Weekend in Lander, a celebration of wild food, wild places and the people dedicated to conserving them.
The free, community-driven weekend highlighted Wyoming’s outdoor heritage and supported the local community through outdoor recreation, conservation engagement and hands-on experiences. Attendees participated in a variety of activities, including foraging classes, wild game butchering demos, safety instruction and much more.
NWTF’s Wyoming Women in the Outdoors (WITO) Chapter brought additional energy to the event with a weekend-long presence. They hosted a turkey calling lesson and contest, divided into three age categories — youth (0–11), teen (11–18) and adult — with the overall winner receiving a coveted entry into the 2025 Commissioner Tag raffle.
In addition, the Wyoming WITO Chapter also had a JAKES shooting range booth set up for kids to participate in during the weekend.
“We had probably 300 kids come through our shooting booth over the two days,” said Joan Eisemann, Wyoming NWTF State Chapter president. “We even got some kids signed up as JAKES members. They were excited to learn more and stay involved with youth events.”
But it was at the Wild Game Cookoff where the Wyoming WITO Chapter truly shined.
Their entry? Wild turkey kabobs — smoked and served with a house-made chokecherry chipotle ranch dressing. The turkey used was harvested during the Wyoming Veteran Hunt, a meaningful connection between conservation, community and culinary craftsmanship.
Craig Johnson, a veteran hunter and participant in the Wyoming Veterans Hunt, helped lead the team in preparing the dish, using the turkey he had harvested during the hunt — his first time tasting wild turkey. Two other veterans who participated in the same hunt also donated wild turkey breast meat for the event.
“During the cookoff, people were able to visit with Craig about the hunt,” Eisemann said. “We had a picture of the three birds harvested and the veterans on the table. There was a story that went with our dish.”
That delicious recipe, coupled with a powerful story, earned the NWTF team top honors in the cookoff. Competing against other passionate sportsmen and conservationists, the Wyoming WITO Chapter claimed first place and secured bragging rights and the traveling trophy until next year’s event.
The winning team included Craig Johnson, Joan Eisemann and WITO members Olivia Maxwell and a’Lisa Hoffmann.
Through activities like this, the NWTF continues to connect people to wildlife, outdoor traditions and each other through the life-changing power of the outdoors. Whether it’s educating kids in the sport, helping veterans find healing in the field or showcasing the culinary value of wild game, NWTF’s presence at the Wyoming Outdoor Weekend exemplified its mission in action — bringing conservation full circle from field to fork.
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