I figured I should clarify some things - I don't think anything about what we had in the freezer - I've had some varied food items in there over time - caribou, moose, bear, boar, elk, venison, halibut, salmon, tuna, bass, clams, scallops, buffalo, bluefish, flounder, fluke, ducks, geese, etc. Some things I was really glad to be finished with -- like the bear -- bleech (I never found a way to cook that that I liked - no matter how much spice I used). Most things were from DH's trips or our trips or from around here like the venison, or tuna, flounder, fluke, bluefish etc. some things were gifts from friends trips - like the elk this time or the boar in the past. And some was from a friend who had an abundance like the buffalo. The salmon and halibut we got in Alaska while we were visiting friends (I got the biggest halibut on the boat that day :D ) and they also sent us home with lots of Moose (roasts, hot dogs, sausage [made the best sausage and peppers ever from this] corned moose, steaks) as you can guess one moose makes for lots of everything - lots and lots of everything LOL. Also since our friend in Alaska is a pilot if we run out of things and he has a trip down here - we exchange things like moose, halibut, salmon that he got for things like fish, venison, lobster, corn and tomatoes we have down here. Makes for lots of fun meals...
When DH gets a deer we butcher it and process it at home - we have a commercial size meat grinder to make ground venison and to make some fantastic breakfast sausage from it. We also have a commercial size sausage stuffer that we have used to make kielbasa from venison. I want to try a summer sausage recipe sometime with that too. And when friends need to use the equipment they will bring over what ever they are doing and do it here and we get a nice visit out of it. We were lucky in having friends and family living on farms who gave us their equipment when they upgraded to newer and improved models.
We used to get a half a pig yearly from an uncle who had a farm and would bring it home and process it into smaller packages or a quarter of a cow etc. We love fishing and clamming and scalloping (but this year we haven't been out at all - boo) And I love cooking for us and for friends. We also have a smoker and enjoy playing with that.
This reminded me I owe a person on Knitters Review a recipe for Wasabi Glazed Salmon - I have to dig that recipe out and go over there and find that thread to send it to her.