Other than some pheasants, a few sticks of some summer sausage I make and a wild turkey, my larder is somewhat bare. Didn't have any luck with the elk or deer this year. I do have a number of jars of smoked, canned trout and salmon and a bunch of canned homemade sauerkraut.
A couple of buddies I hunt Saskatchewan with would combine their waterfowl and take into a local place and have a bunch of pepperoni sticks and summer sausage made from the geese and ducks. Good stuff! I make my own sausage of various kinds but have never done pepperoni. My brother does the pepperoni, so I swap him summer sausage, chorizo or link sausage for some of his pepperoni. Goose breasts brined and smoked is very good also, but one needs to be careful, as with any waterfowl, that you don't break a tooth from imbedded steel shot!
I'd take the brisket off of a moose when I lived in AK and corn that! It was very good and have done it with goose breasts, but I was less impressed with the goose breasts I've done.
I've been a bit bored this winter without elk, deer or both to process into sausage , peppered, brined and smoked roasts or something else!
