Large Hunter

The Hunter Is Called On To Cook

So you have decided to take to the woods, have you? You have decided to find large and small furry creatures in order to kill and eat them. A noble pursuit in any case, but perhaps a bit more difficult then you once imagined.

However, be mindful of the fact that bringing the beasts down is but one part of the whole ceremony involving game hunting. Once the animal is dead, it must be soon skinned and gutted. While happiness may indeed be a large gut pile, that subject is for other forums. We shall head to the post butcher stage here.

Well, you have to take these edible parts and get them into a kitchen. Killing it is one thing, cooking it is entirely another. To begin, leave the kitchen knife set in the pantry drawer. You will need some heftier wares for this task. Cut up the big parts into manageable little parts. Wrap what you are not immediately using for the freezer.

When chopping up the big pieces into little pieces you will want a much larger and heftier knife set. Sporting goods stores and butcher supply shops may have what you will need. This is serious work, cutting a quartered animal into steaks and chops and loins and roasts. You will need serious tools for the task. Set aside some fresh tidbits for your first banquet and freeze the rest.

For your first meal of wild game you will want to go simple. Simple does not mean boring however, and you can make a stew that will wow everybody at the table. First thing to do is find a roasting pan to cook up the grub in. Now place the meat chunks in it and add some water and maybe a dash of salt.

And some solid root vegetables, like potatoes and carrots. You can add green things if necessary, but it will not be necessary. This is simple and hardy fare, and too much vegetation in it may ruin it. Cover the mess with water and set it to boil. Add plenty of pepper, a wee bit of salt, and as much spicy hot goodness as you can stand.

Bring this to a boil, and then turn the stove down to a lower setting. Let the stew simmer for many long and aromatic hours. Add water when the level gets low, and maybe some more pepper while you are at it. When the potatoes are soft, and the meat falls apart when poked with a fork, dig in. You killed it, now you are going to eat it. Here is to your healthy appetite.

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