If you’re anything like me, the hint of hibernation is setting in this time of year. The wool socks are out, the fire is on, and on a good night, a pot of mulled wine is simmering on the stove. It’s the perfect time of year to slow things down and get ready for the snow that’s undoubtedly on its way.
The Lumberjack and I put serious effort into the deer hunt this fall. Unfortunately, the deer near his property heard stories of years past and didn’t dare step foot in front of his stand. Likely more unfortunate is the fact that I saw enough deer for an entire hunting party, but couldn’t quite get my thermos of tea down fast enough to get a good shot at any. Between you and I, he’s a bit more serious about the hunting effort than I am. He might just be a bit better at it as well.
It’s unusual to not have any venison in the freezer, but the forest, the Lumberjack, and a bit of creativity in the kitchen have gotten us through the winter before.
Many moons ago, when we were just getting started, we lived in a tiny apartment in the city. We still carried on life outdoors much like we do now, but in retrospect may have looked a little out of place in our blaze orange and camouflage. One snowy Saturday afternoon, the Lumberjack headed out with a friend for grouse. When they returned, there weren’t many feathers in the truck. Instead, there was a whole lot of fur.
My dad brought home the occasional rabbit when I was younger, and somehow my mom turned them from furry to food without much effort. Now, it was my turn to do the same. A quick search of the fridge, a scan of the wild game cookbook, and a quick call home to mom set me well on my way to creating a rabbit recipe that I’ve used again and again over the years.
Looks like it’s time to dust it off and wish the Lumberjack luck as he heads out into the snow.
By
Leigha Benford
Rabbit Tales