As I promised… pt.2 animal. Well here we are, animals, and meat, we eat meat (some of us at least). This is where I think the culinary rubber meets the road so to speak. I whole heartedly believe that if you are willing to eat it, then you should be willing to kill, clean, and cook it! I know first hand that harvesting some of your winter squash is not the same as harvesting a pheasant or elk, when you kill an animal for food it becomes very personal, that is the only way I can describe it. You realize the distance between you and the animal when you buy it on a foam tray under plastic wrap, you don’t have to see it transition from the moment of struggle, to lifelessness. This realization sounds dark, but this is where we become enlightened. You have closed the gap, you have become connected to your source, and have the utmost appreciation for the harvest. For me the moment of realization of disconnect was when I was cleaning a pheasant one fall afternoon, the meat, and the innards were warm, almost hot. It was one of the most foreign sensations, warm meat… I was raised to think fresh meat was cold meat… but fresh meat is warm. Connect with your food.
Pictured; my brother the master fly fisher gets us into dinner, and Lilly the family lab retrieves a fall Chinese Ring Neck.