dead meat
Not here, over at New Jovian Thunderbolt’s place, his first.
My first was a yearling buck, and I nailed it with a projectile in the “over 35,000,000 grain” class, if you know what I mean. There I was, minding my own business when Bam! My first hunt ended on a successful note, with the meat already tenderized even.
A passer-by wanted it, but I parleyed a half steak^H^H^H stake into skinning lessons. After showing me where the scent glands were and removing the skin and guts, he quartered the meat with a sawzall. (This is not something I’d do nowadays because we cut right down the spine. Prions scare me, so avoiding brain and spine matter seems prudent.)
I took mine home and brined it in a few 5 gallon buckets in the fridge. That weekend, not knowing any better, I took a hunk of meat right from the tenderloin and ground it up in the Cuisinart. I mixed it about 5 to 1 with some pork sausage, and that made some pretty amazing bambi burgers.
Yea, it was taken out of season by accident, and possession of a member of the state’s herd of deer without a permit seems to somehow be illegal, but on the flip side, I’m pretty sure the state would balk at paying for the damage the deer that it asserts it owns caused against my personal property.
Besides, I already managed to take care of all the incriminating evidence.
