Big Buck Hunter: A Day in the Life of A Not-So-Average College Sophomore, or, Little Sister Waxes Philosophical on Meat

Most of the time, eating meat seems simple. After all, processed meat in the grocery aisle is neat, clean, and offers us little in the way of reminders that we are eating something that used to be alive, that had a head, feet, fur or feathers.

Deer in Ithaca are so populous that they’re essentially pests – destroying gardens, disrupting the ecosystem, and all too often meeting unfortunate ends in car accidents or starving in the winter. When Daniel’s dad offered Dan the chance to go deer hunting, we were all thrilled. Now, before you close the book on us savages, let me say this: we don’t believe in hunting for sport, or for trophies, but we loved the idea of getting another step closer to our food, and decreasing our dependence on factory farmed meat.

So, a few weekends ago, the Ithaca FamilyStyles gang experienced just how complicated and incredible meat really is. Sure, we’ve gutted fish and cared for livestock that would eventually become food, and I like to think that we’re thoughtful about and appreciative of the work and care and life involved in producing meat. But, butchering the deer that Daniel killed (with one shot, by the way) on his family’s land, was a whole new, up-close and personal experience for all of us. This time, we were responsible for seeing the animal through from death all the way to neat packages in the freezer.

And it was fascinating. For more pictures, and the occasional rumination, down the rabbit hole we go!

Warning: These pictures feature meat in a pretty serious way – view at your own risk! (Just so you know, I considered making a joke about “rawness,” but decided against it. You’re welcome.)

Daniel and Max worked in the below-freezing addition for about an hour to skin and take apart the deer. Check it:

They did an incredible job, considering we’ve never done any butchering and it was totally freaking freezing out. We brought cuts of meat inside one by one.


We got to work cleaning the meat, breaking it down into smaller pieces, and removing the silverskin. It was amazing to see what the incredibly beautiful, complex muscles and meat looked like before we processed it. We reserved all the bones and other bits for making stock.

A few hours later, we had maybe 20-25lbs of venison sitting pretty in the freezer. We fried up a little bit in the Bartholomew’s ancient cast iron pan – it was crazy tasting. Incredibly fresh and extremely tender, the venison (or at least those little bits) had an amazing bite, or maybe sting, to it, that rose up in the back of our throats like an aftertaste.

Since then, we’ve dabbled in pot roast, curry, frenched ribs, chopped liver, sauteed heart, and, when we’re feeling lazy, pan-fried tidbits over rice or with veggies. There’s still plenty in the freezer, so look out for more culinary action!

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7 thoughts on “Big Buck Hunter: A Day in the Life of A Not-So-Average College Sophomore, or, Little Sister Waxes Philosophical on Meat

  1. Jonny says:

    It is always heart warming to see a man in an England football top wielding a knife 😀 Seriously though, the meat looks great – the biggest thing I have skinned & gutted is a squirrel (& I bet it didn’t taste as good as your venison)

  2. mei says:

    Wow. I’m glad I got a chance to taste those ‘amazing chunks’ of pan-fried venison. I agree with Irene that people should have a better understanding of where their meat comes from, and this is a very direct and weighty way to experience that. I’m glad you could also show your appreciation for all of the animal by using up all the random bits and bones. Although I think I’d be a bit terrified and a bit saddened and a bit grossed out, I really want to go hunting myself sometime because I think it’s important for meat eaters to not be completely removed from what they’re eating and what it took to arrive on their plate in a delicious pot roast or whatever.

    Thus, on to Ithaca where you will take me hunting. I’m really good at Big Buck Hunter the video game, so don’t worry for your lives, I promise….

  3. Grandma Phyllis says:

    Just received your blog from Barbara. It’s delightful reading. Can almost taste it. Thanks.

    Happy New Year!!

  4. kel says:

    Dont know how I missed this post!? that top pic is very Fargo! exxcept they look a little more gentile int their man scarves! well done! great effort. if only everyone knew the efforts involved- maybe we’d pay a true price for our meat and respect it a little more.

  5. Root says:

    Daoists love venison!

    An excerpt from Daniel Reid’s “The Tao of Health, Sex, and Longevity” (never leave home without it) :

    “The reason that domestic animals are such a poor source of human nutrition is that their own diets consist mainly of kitchen slops, garbage and dried straw. Today, the situation is further aggravated by all the synthetic hormones, antibiotics and other drugs routinely fed to livestock.

    “Taoists have always recommended wild game as the most nutritionally beneficial type of meat for man. Venison is especially good, primarily because deer feed on all sorts of wild nuts, leaves, berries, barks and other herbs which appear in the Chinese pharmocopeia as remedies for man. The benefits of a wild deer’s herbal diet are naturally transmitted to your own system when you eat its meat, just as all the chemical drugs injected into livestock today are transferred to your system when you eat a hamburger or fried chicken.

    “Note, however, that you will gain very little nutritional benefit from even the freshest wild game if you cook it ‘to death’. Any meat that is suitable for human consumption should be eaten as rare as possible, preferably raw or at least partly raw.”

    Wisdom.

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