When people think of hunting the Rocky Mountains, they’re usually not thinking of hunting deer, squirrel, and rabbit. It’s the trophy elks, mountain goats, and mountain lions that they pride themselves on – getting the biggest and best, simply for bragging rights.
But for us, it’s about filling our freezers full of meat for the winter, which is why we’re not beyond hunting those animals that most hunters would ignore.
My taste for random wild game came because I grew up eating things like squirrel and raccoon. My husband simply had a taste for anything he could hunt and put in the freezer.
Between the two us, we feel that the meat we bring to the table from our hunting trips is the best way to keep our family away from the chemical laden meat sold in grocery stores.
With that said, when we get a deer, squirrel, rabbit, duck, or grouse the meat portions are quite small. Yes, a deer gives us a lot more meat than a squirrel ever would, but the steak cuts that you get are tiny.
This makes it way too easy to over cook them, and if you’ve ever seen a happy hunter sit down to a good venison steak meal, only to see the disappointment across his face when he sees that said steak is damn near well-done, well, you’d know why I had to come up with a better way to cook those thin steaks.