At the beginning of this year, I set out to get closer to food. It’s far too easy to think your vegetables come from the produce department and meat magically appears in Styrofoam and plastic wrap. So I planted a garden and set out to shoot tasty animals.
Well, I got a few tomatoes, some cucumbers, spinach, carrots, and a lovely opportunity to bond with my son while we froze in the woods. Notice the lack of of tasty animals? I know, that’s why they call it hunting. Besides, my permit is still good and deer season is upon us. I’m old enough that the Hunter Safety course isn’t required, but it is available online for many states. Try HunterCourse.com California, or select from many states. Even though the course isn’t required, we’ve been lucky enough to have guidance from friends.
But just because I didn’t shoot it, doesn’t mean I’m not going to eat it. And there is a pretty substantial difference between pulling your meat out of packages and pulling it out of the skin of a squirrel. Also, a fully skinned out squirrel is very strange looking indeed. (Links not for the squeamish.) So there are 2 gutted, skinned, and sectioned squirrels in my freezer ready for cooking. And a squirrel pelt in my bathroom (Again with the squeamish warning). Right next to the Tannerite. What? Where else would you keep your skins and explosives?
Like Jay, I’m hoping to do my part in varmint eradication this weekend. We’ll see if that Rifleman patch I earned translates to prairie dogs! Should be good practice for deer season anyway. We’ve seen them on the game cam. Wish us luck in getting them to the freezer!
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