Autumn, even the word seems to carry the fragrance of wood smoke…and the aroma of a delicious wild game dinner. It is the time to gather your friends around the table and tell tall tales. But what will you be serving? Elk roast from your freezer that you processed yourself? Or big game burger spaghetti made with the Italian sausage you produced with your new meat grinder?
In these two videos, Wildlife biologist and hunter Steve Nadeau demonstrates how to cut up your elk for the freezer and the methods for grinding your big game meat into burger.
So whether it is elk chili or venison flautas, a shared feast is sure to warm the taste buds and loosen the tongue. There has to be a few tall tales there! Bon appetite!