Everyone had been talking about the Beast Feast at school. Hosted by the Wildlife Society, this event is an exciting and delicious fundraiser that boasts a delightful array of meaty dishes featuring the finest cuts of squirrel, beaver, venison and other tasty mammals that our fellow students have hunted and skinned. Luckily for those who don't have a hunting license, several students had donated game from their own personal assets. This year my roommate and I were handed a sizable sum of frozen venison, and we baked it with the same glaze I used on the pork roast on Valentine's Day. Prior to pouring the glaze, we were put to the enjoyable task of cutting out all of the tough, chewy tendons that no Beast Feast patron would have enjoyed crunching into. We all giggled as we sat butchering our deer meat on a Friday night, wondering what most other college kids would think of our extracurricular activity. The roasted venison turned out well, but I neglected to photograph the finished product. Our venison didn't win the "best dish" competition, but there were a lot of tasty contenders this year.
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| Knife skills |
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| There were SO MANY tendons |
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| Tasty tendons |
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Couldn't help but look at my orange and
compare that thick white vain to the rubbery
tendons we'd just finished sawing off the meat |
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I was so hungry I almost forgot to take
this photo. That's buffalo squirrel pizza off to the right |
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