Happiness is a Full Freezer

This is a beautiful sight at the end of the year. 

Anyone who has been through a hunter education course is familiar with the idea that over time a hunter makes a progression from newbie looking for any legal animal to old-timer whose hunting trips are as much about reminiscing as about hunting.  During that progression, a hunter experiences a spectrum of emotion from the  climax of making the shot on a hard-won trophy and the broken heart following the last glimpse of "the one that got away."

No matter where you are in your progression, the meat you bring home after a kill is a welcome bonus.  Some people claim not to enjoy wild game on the table, and invariably the hunter's response is "it's all about how it's cooked."  I think that is usually true.  Even the gamiest meats can be used in recipes that compliment naturally strong flavors.  

My intent with this blog is to share my experiences bringing meat (and sometimes other wild foods) to the table and sharing the recipes and preparation ideas I use to keep it interesting.  I relish the entire hunting experience: picking hunting areas, drawing tags, scouting, hunting, camping, retrieving game, and preparing it for the table.  I know a lot of you do too.