Quote:
Originally Posted by buckhunter
Unreasonable. I cannot understand it when I butcher a deer in the kitchen. Its not like I skin it and wash it in there. I do that in the yard (not even our fished basement). I think I'm being very thoughtfule but keeping the hair and fat outside. All I'm doing is cutting up those awesome steaks and putting them in the freezer. Mine is unrealistic also. i'm at a loss.
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My wife would utterly shoot me if I was butchering up a deer in the kitchen. About the best I can do in the kitchen is to defrost goose breasts, filet them into jerkey strips, marinate them, and then leave them on the dehydrator. That is about it. The rest of the blood, guts, hair, feathers, and smell has to stay outside.
Brought a male pheasant into the kitchen to show my kids one morning in early December and I got the evil stare. About the only thing that got me out of that one was how excited the kids were about it.