Thanksgiving Day

This is what we did most of Thanksgiving Day...processing elk meat. We are thankful to have all of this meat filling almost two chest freezers (both venison and elk) with 200 lbs of elk. Be assured that if you come visit us you are going to have a taste of some yummy game meat. Today Max cooked the elk heart with bacon, seasonings, and a sauce. I was skeptical at first but it tasted good. Max likes the challenge of making different parts of his kill taste good. He also likes the thought that he is not wasting any part of the animals that God provided for us to eat. It took from 10am to 4pm to butcher, cutting unwanted parts off, package and label stew meat, roasts, steaks, and jerky meat. Then it took yesterday (saturday) from 9am to 2pm to grind the ground meat pile, package, and label it.

We were also thankful to have been invited over to our friends', Jeremy and Kristin's, house for Thanksgiving. We had all of this meat processing to do, unpacking from our trip to Colorado, and we didn't have a working dishwasher at the time. It was a wonderful meal with lots of food and good friends.