I have to agree with you. For wartime jobs, it sounds great. However, I grew up in Wisconsin, and I cannot imagine living where it is so cold all the time anymore. Just imagine the cold in Finland! YikeS! :o)



>My uncle, who was a judge, used to disappear for about a month every fall, going after moose (this was in Finland). All of his realatives (myself included) would then eat moose for the entire winter, prepared every which way. It was pretty "gamey" but good, especially when served with lingonberries, but one DID get rather tired of moose meat towards the end of the winter... One of his dogs was a champion moose hunting dog -- he helped my uncle's hunting buddies down something like 60 moose over a period of 5 years or so.
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>The father of my best friend was one of the official army hunter/fishers during the second world war. He would roam the wilderness near the front lines between Finland and Russia and hunt moose, deer, bears, rabbits, fowl etc. and fish the bountiful backcountry lakes in order in order to supply the army with some additional fresh food throughout the entire 4+ year conflict (which is to put it mildly -- the war was a horrible meat grinder, like they usually are...). However, if you had to have a job during wartime, this sounded like a dream job to me.
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>Pertti
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>>One of my uncles was adept at skinning deer. Every season all of my uncles took their catch to him to ensure it tasted right later.
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>>>>>Elk is wonderful. It tastes like a sweet beef. As for the deer, a lot of that depends on the preparation and who cooks it!
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>>>>I guess I haven't had it prepared right yet. Believe it or not, I grew up among hunters in Maine, including a grandfather who got about four deer a season (three over the limit).
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>>>I believee it. Where I grew up we didn't have ANY deer. Today deer are everywhere. All those taxes on the ammo and guns, plus the game management techniques of hunting to keep the herds manageable, have allowed them to flourish.
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>>>There are a few things that make meat gamey. If the deer is shot and it runs a lot, it can cause the meat to get saturated with adrenalyn, which isn't a meat flavoring. When the deer is skinned, care must be taken not to get puncture the bladder. Urine isn't a flavor enhancer either. Then there's the part about marinating the meat. Some use milk, some wine, some vinegar, etc. We usually use wine mixed with other sauces and spices.