What can I say, I like my meat, meaty.
I don’t like to make a wonderful recipe, and then have the meat portion just taste like boiled chicken.

Now a smoked pheasant, That makes a fine pot of pea soup.
Or chunked on crackers at the tailgate.

Blues get the knod for me, because they’re just bigger than a ruffed grouse.

Processing deer this week, sausages on the horizon.
It’s the season.

Out there doing it best I can.