Acadian Kitchen Confessional

Granny's wooden spoon
A pint-sized pirogue paddle
Churns the sauce piquant
Rowing across the generations
With backs turned to the bayou

Rules for the Meat Hunter

On a bitter cold Sunday morning this past November I was blessed to harvest a young whitetail doe for the larder. In most situations, I am quick on the trigger when such an animal presents itself. My hunting philosophy is founded upon enjoyment of the outdoors and a strong preference for wild meat. Thus, when a mature animal presents itself there is little dithering when it comes to whether or not to shoot. In truth, I have probably missed out on shooting some trophy animals over the years because of my haste to put meat in the freezer. However, this gives me little pause. My family is well-fed and I am able to bring a taste of wilderness into our homes. Just this year my cousin Michael recollected a bit of advice that my Uncle Wayne had given him in his youth: “Boy, if you want to shoot a deer you’ve got about three seconds to do it when you see one.” I’m probably loosely paraphrasing there but the gist is that in high-pressure hunting environments deer often don’t stick around to be evaluated. Many a whitetail has lived to see another day because a hunter is indecisive in his actions. I am not afflicted with such a problem. In part, my wingshooting background has instilled a quasi-reflexive approach to shooting. Of course, sight alignment and trigger pull are paramount with a rifle. But, as in the defense world, good fast shots are better than slow perfect shots.

When I have an unfilled antlerless tag in my pocket, the first doe that presents itself is going into the freezer. Such was the case that Sunday when my .338 Winchester thundered across the icy prairie and a 93 lb (dressed) doe provided nourishment for the upcoming year. Thus far, the doe has made a delicious pot roast, a hearty Shooter’s Sandwich, and much-welcomed gifts for some of my friends and neighbors. When an animal provides so much value to my life, I don’t worry about shooting big bucks. Though I am far from an expert hunter, I have practiced the art long enough to learn a few lessons. I’d like to catalog them here for my personal use and for others to consider as well. I don’t pretend to be an authority, but these are worthy of contemplation for anyone who similarly enjoys wild game on the table.

RULES FOR THE MEAT HUNTER

1.       Respect the animal from the minute you see it until the minute it is plated. This ensures legal behavior, respect from others, and fine eats. The life of an animal has been taken so that yours may continue. You had better darn well act like it.

2.       Don’t pass on an animal on the first day of season that you would shoot on the last day of season. You will regret it if you don’t fill a tag. You’ll never regret having meat in the winter.

3.       Don’t hesitate. The hesitant go hungry.

4.       Hold tight behind the leg. On broadside shots no usable meat will be damaged. Shoulder shots, while effective, ruin a lot of meat. Head and neck shots are unreliable and may cause undue suffering to the animal.

5.       Use enough gun. Larger calibers offer more angles for effective shots. Heavy bullets at moderate velocities perform well and don’t lead to blood-shot meat. The .45/70, .444 Marlin, .405 Winchester, .35 Remington, .358 Winchester and other so-called “woods” calibers have remained popular for good reason.

6.       Field dress and skin post-haste. The longer the internal organs remain in the body and the longer the skin remains on the carcass, the higher chance of spoilage.

7.       Butcher your own game. You’ll save money, control what you end up with, and ensure that everything is done correctly.  Better yet, you’ll learn a useful skill and take pride in your work.

8.       Keep and maintain a stable of knives. You’ll need them for gutting the animal, skinning, and butchery. Do some research and understand what blade profile is needed for each task.

9.       Learn to sharpen your own knives. A dull knife is not only ineffective, but dangerous.

10.   Hunt small game. Rifle season for deer often lasts no more than two weeks in many states. Hunting small game keeps your skills keen, offers a diversity of meat, and provides you with an opportunity to learn the land.

11.   Buy a gambrel and pulley. An elevated carcass is easier to inspect and process. Better yet, you’ll be able to hoist the animal out of reach of other predators which would gladly take it off of your hands.

12.   Age your meat. In cold weather (under 40-45 F daily high) you can hang an animal from days to weeks. This tenderizes the final product and improves the flavor.

13.   Share with others. Wild game is a truly exceptional gift. People will look upon you as a provider and will relish the delicacies that you share. However, wild game meat is not a commodity to be sold for both ethical and legal reasons.

14.   Become a wild game chef. It doesn’t take much to develop a repertoire of techniques and recipes that will delight the palate. Explore the historical literature and current trends. Even something as simple as cooking the perfect venison steak or duck breast in a cast iron skillet will wow your diners.

15.   Convert the non-believers. Many people think of wild game with disdain. It is the greatest of victories to convince them otherwise. Feeding 12 skeptical people Brunswick Stew made with squirrel was one of the highlights of 2016 for me.

16.   Go outside your comfort zone. In many animals, heart and liver are excellent fare. Likewise, non-traditional recipes may surprise you. I made a mincemeat pie from a practically medieval recipe that left me hungering for more this year.

17.   Think beyond burger. Many hunters gladly grind most of their harvest. There is nothing wrong with that, but whole muscle cuts offer better texture, less chance for contamination, and more culinary preparations.

18.   Be an advocate. Many people oppose hunting. Do your best to represent the way of life well, to conserve the resources, and to share your knowledge.

19.   Learn your herbs and spices. It is amazing what a dash of this and a dash of that can do to a cut. I personally adore freshly ground black pepper, rosemary, and juniper berries.

20.   Don’t get greedy. Wildlife are limited, though renewable resources. Big game hunting often becomes a bragging game and we should avoid that at all costs.