Sometimes I feel like I lead a double life. Part of me, the part I’ve known for longer, is horrified by the idea of meat production. She likes bunny rabbits, cute cuddly things, animal adoption and wildlife rehabilitation. She became a vegetarian and enjoyed that it made her conscious about eating every single day. The other part of me, the newer part that I understand better, watches in fascination as a deer is butchered on her kitchen table. She takes pictures so she can write about it, and eats venison sliders hot off the stove in the same room with the butchered carcass. She recognizes that a squirrel with a broken leg left to the coyotes in the woods is not a total waste. She knows that nature can be as brutal as humanity. She is more sure of this lifestyle than any that has come before.
I admit it, the shock value of eating squirrel or trying a little bite of deer heart (because why not?) have long since gone for me. Things I never even knew were a part of life have become common place, and living with a hunter has been a huge part of that. This elicits mixed responses from the people in my life who know me best. They still can’t believe it. I still can’t believe it. I just know it’s right.
The thing is, at this point in my life I have a hard time even picking up a package of organic chicken at Whole Foods without wondering how many miles away that chicken was slaughtered, or why it’s wrapped in so much plastic. I have no reservations, however, about the fresh and “free range” meat in my freezer. Since I have made the decision that I am ultimately a meat-eater, I might as well know everything about it and understand exactly where it comes from. For a while I thought I couldn’t handle that, that I just didn’t want to know about or experience most of the lifecycle of these animals. That’s not the case any more. Knowing is the only way I can do it.
As a bonus, all of the wild game I cook is incredibly lean, lending itself well to the culinary experiments of a clean eating blogger. This brings me to the newest freezer challenge: 30lbs of ground venison and about 30+ more pounds of steaks and stew meat.
I think I squeezed in a few frosty beer glasses and an ice cube tray on the freezer door, but other than that there is not much else in there. Well, there also might be a pheasant and/or a snow goose. I’m really not sure.
What did we cook first, you ask? Read on my friends, read on.