Featured in the May 2017 Issue of Fur-Fish-Game
My first wild game dinner was a steak from a whitetail doe my dad shot when I was seven years old. The dinner was a prime opportunity for a lesson in outdoor ethics, and he explained to me the relationship between hunter and prey. To sum up his words: “if a deer didn’t taste so damn good, there’d be no reason to shoot it”. The point being, you eat what you kill.
As most hunters understand, that’s the only way to truly honor an animal’s life. Some find it contradictory, and a whole article could be spent trying to explain this complex relationship. But no matter how you spin it, hunting for meat gives purpose to the chase, and an enigmatic value to the cuisine.
I’ve taken this idea a step further than most. Everything from boiled whitetail tongue to green-winged teal liver has landed on my plate in a curious game of trial and error with wild meats, but I was never a trapper. Nor did I ever have any desire to put fox in my catalog of wild game recipes. After three months spent wreaking havoc on a resident red fox population, however, any limitations I put on wild game meals had to be broken. I had a new culinary obligation: to hunt and procure a red fox steak.
Read the May 017 issue of Fur-Fish-Game for more!