An important part of my hunting has always been about putting healthy food on the table. The meat I shoot myself beats anything I can buy in a store, any day.
Depending on how far off the beaten track I venture and what the animal is like, I either field butcher and pack out the choice cuts, or I take more. When the prospect of good meat is not too arduous to carry out, entire animals make it home. And this is where the ‘fun’ begins. It is one thing to use a sharp knife to pull the backstraps, upper legs and tail off an animal in the bush, but butchering an entire carcass is something else entirely.
You deal with a more
