-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> Humphrey's even has a deal that if you harvest a deer - either by
 DD> hunting or with your vehicle - they will process it for you gratis ...
 DD> if you] donate 25% of the meat to one of the feed-the-homeless/hungry
 DD> charities in town.

 JW> So does my local butcher.

 JW> Along similar lines, American trophy hunters are unable to ship wild
 JW> game home across the border as it is not butchered in a licenced
 JW> abattoir and uninspected so they are forced to abandon all their
 JW> meat except a couple of steak dinners eaten in camp so the lodges,
 JW> outfitters, guides and charter airlines receive and divert tons of
 JW> meat (it's illegal to waste wild meat) to shelters, food banks,
 JW> college dorms, nursing homes, hospitals and the jail, where Saturday
 JW> is country food night if you've been well behaved all week.

With the advent of CoVid and the xenophobic "former guy" in my country
I am sure the border has been "tightened up". But, back in the day one
of my "mighty hunter" pals used to bring home much Canadian venison -
moose, caribou, etc. Crossing at a lightly or unmanned point on the
Montana/Canada border. At least that's what he said when asked.

 JW> Back when Roslind was teaching adult ed she noticed that many
 JW> northern students in residence received care packages of wild
 JW> game and fish from back home but food was wasted as they didn't have
 JW> freezers. She did some canvassing and rounded up six free second
 JW> hand ones that were placed right in their classroom. Some businesses
 JW> even delivered!

Good on her - and them.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bambi's Summer Venison Cholent
 Categories: Game, Stews, Vegetables, Booze
      Yield: 6 Servings
 
      2 md Onions; peeled, quartered
      6 cl Garlic; peeled
      2 cl Garlic; peeled, smashed
      2    Bay leaves
      1 c  Dried white beans; rinsed
      8    Sundried tomatoes
      1 lg Carrot; peeled, 1" chunks
      1    Rib celery w/leaves; in
           - 1" slices
      1 lg Sweet potato; peeled, in 1"
           - chunks
      2 lg Yukon Gold potatoes; peeled
           - in 1" chunks
    1/4 c  Olive oil
      6 lg Eggs; washed well
  1 1/2 lb Venison stew meat
    1/4 c  Brandy (opt)
      1 ts Sweet paprika
           Venison bones
           Salt & pepper
 
  This makes a lighter, more broth-y cholent that is
  perfect for warm summer days. If you don't have any
  dead deer handy, you can substitute beef, or for a
  vegetarian version add 1 cup pearl barley.
  
  Set oven @ 200§F/93§C.
  
  Choose a large dutch oven or casserole pan with a tight
  fitting lid, the kind you can use on the stove and in
  the oven.
  
  Heat the olive oil until hot, add the stew meat & bones
  and quickly brown on all sides.
  
  Remove the meat and bones. Add the onion, garlic and
  paprika and brown for 5 minutes. Deglaze the pot with
  brandy or cognac.
  
  Add all the other ingredients, including the meat and
  bones, placing the eggs on top carefully.
  
  Add water 3/4 of the way to the top. Increase heat to
  high and bring to boil. Cover the pot with the lid and
  place in the oven for 6 hours or overnight.
  
  To serve, carefully remove the lid, give each person a
  whole egg, some meat and vegetables and plenty of broth.
  And say a little blessing for the deer.
  
  Rob Eshman; www.jewishjournal.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... German chocolate cake was made by Mr. German, an American baker.
--- EzyBlueWave V3.00 01FB001F