At least three guided or semi-guided hunts. Our guides are patient, friendly and on our staff because they bring a certain skill to the table: they all believe that eating game is the goal, not killing.posted by fiercecupcake at 4:40 PM on September 19, 2012 [3 favorites]
Instruction on hunting, selection of harvestable animals, renewable game management, and shooting.
Comfortable lodging for two nights and three days in houses on the ranch.
All meals (eight meals), prepared with local ingredients prepared and served by Dai Due Sous Chef Tabatha Stephens and Camp Chef Morgan Angelone. Expect bison from the ranch and lots of wild game, along with Farmers’ Market vegetables and apples from the orchards down the road. Dry-cured sausages from feral hogs taken this Summer are now curing, just for these meals.
Instruction on field dressing of animals.
A complete game butchering and cooking class covering two different animals with recipe book, sources, and suggested reading.
The Guide’s Dinner, served at a communal table with the hunting guests, ranch hosts, and guides on Saturday evening.
Packaging of animals harvested for transportation back home, where your new skills can be used on your own animal.
A signed copy of Afield: a chef’s guide to preparing and cooking wild game and fish.
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posted by bardophile at 1:35 PM on September 19, 2012