Wild Game Recipes - Squirrels, Bullfrogs, Alligators, Rabbits, Armadillos and More E-BOOK

The good ole days…that's what we baby boomers say when we talk about how much simpler life was growing up, especially without all this high tech stuff surrounding us.

How simple you may ask? So simple, that I began my hunting experience by becoming a professional guide at the Eagle Lake Rod and Gun Club on the waters of Eagle Lake in Texas. When not guiding people like Richard 'Racehorse' Haynes, an attorney out of Houston or Dr. Denton Cooley, a heart surgeon from Houston calling ducks to land outside our blind, I was taking the ducks and geese I bagged back to A&M University to help me survive during my tenure there.

At A&M, when not studying, Joe Rau and Jack Etheridge out of Columbus would come back from the weekend with packages and packages of deer meat, Javelina, and squirrel. I would return on Sunday night and bring bags of goose and duck, and a few oddball meats such as bullfrogs and alligator. On Monday and Wednesday, I would cook duck or goose, and on Tuesday and Thursday, Joe and Jack would cook venison, Javelina, and other animals you might be disgusted with such as… Armadillo and Yellow Cat.

I don't hide the fact that I love to hunt, fish…and yes, eat wild game. When going to work in the geophysical processing business in Houston, Texas, after graduating from Texas A&M, friends would often ask me why I preferred to eat wild meat almost to the exclusion of domestic.

My answer was first, it was for health and nutrition.  Of course, they laughed at my response and replied back with, "Really?"

By all comparisons with the chemical-drenched, fat-laden meat that is factory produced that too many people grow obese and sick from eating today, wild meat… fish, fowl, or red…is brilliantly natural, inimitably healthy, and, most of all, superior.

Wild game is the meat that made us who we are today. Best of all, we must hunt in order to have it!