Dibs on the Drumstick!

Warning, gruesome dining.

“Those animals were his life,” Garner told the Register-Guard.

And death, apparently.

Turnabout is fair play.

LAST EDITED ON 10-02-12 AT 11:31 AM (EST)

I quit eating pork more than 25 years ago and reading stories like this gives me reason to continue to avoid it. I do eat meat (usually beef and poultry in moderate amounts) along with seafood and vegan meals, but no pork on the plate!

I will eat pork, bacon is a weakness of mine. I have never developed a taste for seafood. Just don't like it.

I have never had venison, but don't see why it should be thought of any different from any other meat. That said, the nasty, unsanitary conditions described in Snidget's link would make me avoid eating even noodles from that Chinese restaurant.

I cook with venison semi-regularly these days. The important thing to remember is that it has virtually no fat and will overcook in a split-second if you turn your back on it. Beyond that, it's got a good flavor as a steak and makes for a very interesting burger.

I've had venison, usually as a sausage that a friend of mine used to make.

I quite like venison, but it's the people sitting down to eat seeing the road-kill as it was being dragged in that really is the unappetizing part.

I've heard of other restaurants getting in trouble for dressing an animal in the kitchen that was slaughtered just for the eating. Seems they must want the cleaning/processing part for at least mammals separate from the individual portioning/cooking it up locations. I know seafood must be different as a lot of that you have to go from live to cooked; not sure about poultry. But I'd suspect if you can transport after processing they want the locations separate. After all a lot of the plucking, skinning, etc is kinda messy and probably don't want that done in bulk in the same area you are cooking. At home is a little different. They usually don't care much if you give your family food poisoning accidentally.

I have a minds eye picture of Estee shooting a deer.

It was wearing a Cheney mask. Clearly had it coming.

(Locally, the deer hunt you. Seeing them feeding at the edge of the GSP is inherently unnerving: you never know when they're going to sprint into traffic and take out a car. I know two people who've taken thousands in vehicle damages from herbivore whim. Other drivers were bad enough.)

LAST EDITED ON 10-12-12 AT 01:53 PM (EST)

There is also beef bacon and here's one from Canada that's available at Costco. Obviously, it's more expensive than pork (any beef equivalent product is), but it's tastier and leaner.

The first thing that you will notice about this bacon is that there is much less fat than pork bacon and that the beef bacon strips are lean. Unlike pork bacon, when cooking beef bacon in a frying pan, it does not pop and hiss, it doesn't splatter and it doesn't make a mess on the cooktop or the back splash. When it's time to eat, you will notice that beef bacon has a cleaner and less greasy taste than pork bacon but the flavour and texture make it a perfect complement to most any meal.

There are also other beef bacon suppliers, including halal beef suppliers Midamar and Sharifah. It looks like Canadian Beef Bacon is looking to go into the kosher and halal markets as well.

Depends where you get your bacon from, mine never pops, hisses, or spatters.

Mark you over here we eat back instead of streaky which makes a difference.

Splatters indeed! There is no excuse for such bad English.