Save Money By Processing Game Meat Yourself By Stuart Goldsby

Was that a teal? A quick glance at the watch on a gloved hand tells you it’s legal shooting time and all of your senses come alive. Pupils dilate to pierce the low light, and pungent smells of coffee and decaying leaf matter rise and mix to an already cold nose. You hear a faint chatter from far above, the hint of hungry duck. Then in an excited, quiet whisper your hunting buddy says, “In front!” Without pause or thought you rise to slap the trigger. You barely notice the recoil of the shotgun as a beautiful drake wood duck is promptly delivered to you by your best friend. So you got one, the first of the year for the roasting pan, gumbo or other time-honored recipe handed down by mother.

In this era of going organic and getting back to nature there can be little more natural than wild game meat, whether fowl, fish or venison. Some of the purest protein we can consume comes from the fields, lakes, and streams of Alabama and it’s easier to prepare than you may think.

Kevin C Paulson
Founder and CEO
HuntingLife.com
http://www.HuntingLife.com

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