July 21st, 2010 
admin If you have succumbed to the call of the wild and want to get out and hunt for your own consumption, there are few things healthier to do in this life. Hunting is outdoors exercise at its best, and the meat is lean, tasty and nutritious.
Once you have procured the wild meat, you must dress it, and dress it well. This is a bloody, thankless task, and is better considered elsewhere in deference to the squeamish. But know that you will have meat, and sometimes plenty of it. Whither then, fair woodsmen?
If you have done well in the field, you will be left with several very large cuts of raw meat to deal with. In order to do so do not bother with your little bitty kitchen knife set at home. For this chopping ordeal you will want some big blades to maneuver these slabs of meat into cuts of meat.
To do this task of butchering well, you are going to want to use a professional grade of knife set, much like butchers do. These can be found at restaurant supply houses and some sporting goods locales. Get a good set and it will last you your lifetime. This is hard work, too, so go big. The great steaks and roasts will be worth the investment to be sure. Freeze most of it fro later, but put a nice chunk aside to use right away, okay?
For your first foray into the culinary delights of wild game, try your hand a cooking up a simple stew. This is a very tasty dish, and it can be doctored up for almost any taste. It is incredibly simple to do, too. Get yourself a large roasting pan and place the chosen meat morsels in to it.
On top of all that fresh meat you will want to add some types of vegetables. Root vegetables always work best, and potatoes are almost a necessity. And plenty of them for everybody, and be sure to spice the pot up with liberal doses of spicy condiments. Worcestershire sauce is good, along with red pepper sauce, black pepper, onions, and garlic. Bring this all to a nice rolling boil.
When the pot is boiling, turn it down to simmer and let it sit for a good while. Keep an eye on the water level, which will reduce and thicken along the way, and keep the level high enough to prevent the stuff on the bottom from burning. When everything is soft to the tines, it is ready to eat. It is that simple, and simplicity never tasted so good.
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