The best answer is probably to say “to each their own, everybody’s taster is different”.
I eat things for what they are. I don’t try to make them taste like something else, I don’t do anything out of the ordinary.
I like complementary seasonings, complementary sauces, but I don’t do anything different to the meat.
We eat a lot of game.
Immediate disemboweling and a cavity rinse is probably the most essential act after dispatch.
As long as people eat what they kill, I’m cool with whatever a person likes.
I met a guy that stewed his ruffed grouse in root beer.
I think cock pheasant make a better brat than fricassee.
