Thursday, September 17, 2015
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TB Life
Getting ready for the fall bounty MICK BOHONIS OUTDOOR LIFE he best time of the year to share food is when we get to do so with family and friends. Times like Christmas, birthdays, Easter, Thanksgiving and of course summer barbecues. To some that may be the only time of the year, but to a lot of outdoorsmen this sharing escalates when the hunting season rolls around when the bounty of wild game and the harvests of gardens and crop fields abound. With the moose and deer season just around the corner, there is no doubt that many hunters will be having some great success and will be enjoying tasty venison, whether in the form of sausages or some thick steaks. There is just something about serving a moose roast and a side of fresh potatoes and veggies to the family around the dining room table. Subconsciously your mind tells you it does indeed taste better than if it was bought and served from the grocery store. Why is it that food always tastes better in the great outdoors or when you harvest or grow it yourself? Why is it that a moose sausage tastes much better when it is roasted on a stick over a camp fire, rather than boiled on the stove at home? No matter what you’re eating it seems to please
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your taste buds a lot more when it is not eaten in the confines of your lunch room at work or sitting at the kitchen table at home. A simple bologna sandwich tastes much better when you're fishing in the boat rather than chomping on it at work in your cubicle. For some reason food always appeals more when it is eaten at your picnic table even if it’s in your backyard. There is a different taste when food is prepared over an open fire or a barbecue as compared to a conventional stove or oven. Not too many years ago, food was prepared over open flame on a regular basis as the modern stove is a mere infant in time. One hundred years in the time frame of 50,000 years is a relatively short span that modern day society has used electricity to darken and cook food. Thousands of years ago there were no modern day ovens that allowed you to slide a cookie sheet of pre-made fat infested easy bake cookies in and ready in seven minutes for the kids with a jug of Kool-Aid on the side. Rather, it was a piece of fire charred bannock or a skinned rabbit slow cooked on a spit over an open flame and done so quite plainly. How we look at preparing food today is quite interesting especially when it comes to wild game. So many people are intimidated by eating wild game. It boggles my mind how many folks do shun wild game. A lot of my hunting buddies’ wives will not eat moose or deer. Some won't even eat fresh walleye fillets. It’s almost a given that when guests show up to this house for dinner you are either going to be
eating venison, fish or upland game bird prepared as well if not better than the finest restaurants in Thunder Bay can do. Contrary to popular belief, venison, which includes deer and moose, is much more lean and carries a lot more protein than conventional domesticated beef. It is much better for you than a lot of the store bought cuts. There have been many studies done over the years by several universities and all were conclusive in their findings that wild game meats and fish were by far superior in their quality for human consumption. Wild game meat in this house has been served to many folks who to this day have no idea what they were eating. Has it made their skin turn green? Has it made them sick? Has it changed their lives in any way? Did it make them walk sideways? For some reason, people can get this idea if they eat moose meat, something bad is going to happen to them. In reality, a moose is a wild domesticated beef cow, running around the north woods and nothing more. With the big game season in full swing, it's a nobrainer thousands of hunters are hitting the woods in quest of that moose or big deer, and just as many freezers will be filled with protein rich venison to enjoy over the winter. If the moose or deer is field dressed and hung properly, the end result will be a lot of very tasty steaks, roasts and sausage to enjoy. I'm hoping by season’s end, my freezer will be one of them. When this goes to print I will be immersed in the deer woods, sitting in a tree stand, bow in hand, hoping to do the same.
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