Two elk were harvested this season. This one, brought in whole, was tagged by my sister-in-law Diane. An improvement on the good 'ol days of backpacking the quarters out of the hills and canyons, the hunting party now enjoys two four wheelers, the modern pack mules. After using them to pull the downed animals up hillsides and across ravines, they then load the large meat-sacked quarters onto each end of the four-wheeler, drive it out to where the trucks are parked, drive them right up the ramp into the truck, and wa-lah!
Two elk were harvested this season. This one, brought in whole along side the fourwheeler in the truck, was tagged by my sister-in-law Diane. She and Bev, my other sister-in-law, have helped shoot and process deer and elk for a lot of years. Bev claims she's retired now, but she's right there to help with the cleaning, cutting and wrapping.
After skinning out, the carcass is quartered, then the meat is carefully cleaned and wiped down with vinegar water to help eliminate any "gamey" taste. The meat hangs in a cooler for 2-3 days to dry-age, then it is brought back to Mom's for the cutting and wrapping. After over fifty years of this, the family works together like a well-oiled unit. The meat is divided equally among the hunters participating in that year's hunt. Everyone is grateful to have meat in the freezer.
The other part of hunting is story tellin'! As the meat is processed, each step and every ridge is relived, with hilarious stories and not a few tall tales. 
Hunting is not only a bonding family tradition - it's a necessity for our families. We provide a great deal of our own food via the big game from surrounding hills, fish from the five rivers and clams from Tillamook Bay which is only a few blocks away, tuna from the deep-sea fishermen at our local port only a five minute drive away, and of course our gardens.
1 comment:
I grew up eating venison, though I only participated in the wrapping part of it.
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