Oh, and exactly what season? Technically, there are several critters on the Open Season list, but this is what he got yesterday:
Rhiannon made it clear that we were going to eat him with a side of french fries. Hey, why not? Although we're still not at that point yet. It seems to be taking an inordinate amount of time to process this bugger. No processing photos though. Again, you're welcome, Mom & Christine.
Once cut away and cleaned up, the front legs were rubbed with seasoning, wrapped in aluminum foil and put in the oven for several hours to slow-cook. Tenderloins and backstraps carefully removed, cut into manageable hunks and all but one tenderloin put into the freezer. I boned the back legs, got the hams free, cut up ribs, neck and all the other stew/burger meat, then packed almost everything into the freezer. We were exhausted by the end of the day. Paul had to keep from nodding off during our traditional "First Taste" of tenderloin medallions sauteed in olive oil, garlic and salt. Wow, was that good.
Today we'll take the burger/stew meat out of the freezer this to defrost it a bit then run it through the meat grinder; it's easier to do it when it's semi-frozen.
Paul is currently picking apart the cooked front legs. It will be chopped up and put it into the freezer for quick meals (like BBQ sandwiches, oh yum!) and the ground meat will go back into the freezer also. I'm going to can the stew pieces and maybe cook the hams to run through the meat slicer for sandwich meat.
Got to get back to the kitchen!