carry yourself like you don't do BJJ

**Lebell** · Posted On: 6/24/2011 12:13pm

We read you the first time, JNP.
Gawd...

**BKR** · Posted On: 6/24/2011 1:56pm

Originally Posted by Evergrey

It's not that I take joy in killing so much as I take pride in doing it right and well, respecting the animal and knowing that I gave them as kind and swift of an end as possible.

Killing them made me respect and appreciate the lives that are taken so I can eat a lot more.

And also it's so fresh and delicious.

Nice post, I feel the same way. Still got plenty of venison, goat and lamb in the freezer, more getting fat in the pasture.

Ben

**ChenPengFi** · Posted On: 6/24/2011 2:06pm

Originally Posted by BKR

Nice post, I feel the same way. Still got plenty of venison, goat and lamb in the freezer, more getting fat in the pasture.

Ben

Agreed.
Btw i'd trade some crab, shrimp and octopus for some lamb and venison any day.

**EdgeWalker** · Posted On: 6/24/2011 3:28pm

This post reminds me... I'm running out of bacon and spam

**Evergrey** · Posted On: 6/24/2011 3:54pm

*droooools* oh man, I love lamb way more than beef, goat is great in a curry or stew, or roasted if it's a nanny goat, and VENISON... I make this stew with honey and mead or port wine, sweet onion, mushrooms, young red potatoes, rosemary and thyme and a lot of black pepper, a bit of cinnamon and whole cloves of garlic...

**ChenPengFi** · Posted On: 6/24/2011 4:01pm

That sounds delicious.
Pig?

**Evergrey** · Posted On: 6/24/2011 4:56pm

Oh gods yes, wild boar! Roasted with garlic cloves stuck inside of it, some white wine, a bit of honey, some cinnamon, salt, sage, thyme, rosemary, and a ton of butter.

Or cajun spices, cayenne pepper, garlic, butter.

Or spicy Szechwan seasonings, cumin, and prickly ash.

Or heck, roast that sucker until it is crispy on the outside and juicy on the inside.

*drool*

Wild pig is awesome.

**yli** · Posted On: 6/24/2011 5:36pm

Be sure to score the skin of the pig before cooking for epic cracklings.

I personally prefer pig low and slow, to preserve and render more of the fat out.