Professional Meat
The Mighty Hunter Is Called To The Kitchen
So you have decided to take to the woods, have you? You have decided to find large and small furry creatures in order to kill and eat them. A noble pursuit in any case, but perhaps a bit more difficult then you once imagined.
Once you have procured the wild meat, you must dress it, and dress it well. This is a bloody, thankless task, and is better considered elsewhere in deference to the squeamish. But know that you will have meat, and sometimes plenty of it. Whither then, fair woodsmen?
Well, you have to take these edible parts and get them into a kitchen. Killing it is one thing, cooking it is entirely another. To begin, leave the kitchen knife set in the pantry drawer. You will need some heftier wares for this task. Cut up the big parts into manageable little parts. Wrap what you are not immediately using for the freezer.
To do this task of butchering well, you are going to want to use a professional grade of knife set, much like butchers do. These can be found at restaurant supply houses and some sporting goods locales. Get a good set and it will last you your lifetime. This is hard work, too, so go big. The great steaks and roasts will be worth the investment to be sure. Freeze most of it fro later, but put a nice chunk aside to use right away, okay?
For your first meal of wild game you will want to go simple. Simple does not mean boring however, and you can make a stew that will wow everybody at the table. First thing to do is find a roasting pan to cook up the grub in. Now place the meat chunks in it and add some water and maybe a dash of salt.
On top of all that fresh meat you will want to add some types of vegetables. Root vegetables always work best, and potatoes are almost a necessity. And plenty of them for everybody, and be sure to spice the pot up with liberal doses of spicy condiments. Worcestershire sauce is good, along with red pepper sauce, black pepper, onions, and garlic. Bring this all to a nice rolling boil.
When the pot is boiling, turn it down to simmer and let it sit for a good while. Keep an eye on the water level, which will reduce and thicken along the way, and keep the level high enough to prevent the stuff on the bottom from burning. When everything is soft to the tines, it is ready to eat. It is that simple, and simplicity never tasted so good.
Hitman Contracts Professional Silent Assassin Walkthrough Meat King’s Party
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