HUNTERS have been
an important part of
our economic and cul-
tural heritage for
thousands of years.

According to the mythol-
ogy of the ancients, Diana,
the goddess of hunting did
not only protect the hunters

GAME meat (left) is an
excellent red meat, low
in fat and as a rule free
from modern-day conta-
minants.

from all tribulations, but the
animals of the forest as weli.
She was identified with
Artemis, an Olympian god-
dess of the ancient Grecks.
Artemis was a virgin
huntress, also the protector
of wildlife and the hunters.

In more recent times,
Saint Hubert was canonized
by the Vatican as a Christian
patron saint of hunters. He
is buried in Belgium in a
town named after him. He
died in 727.

Ancient hunters had one

problem familiar to us today,

the preservation and optimal
utilization of the kill. First
Nations hunters have for
centuries used every muscle
and organ of the fallen prey.
To this day, this has shown a
sensitive respect for the ani-
mal that was killed so that
man can live.

It was tradition and
hunters” folklore that an ani-
mal that was killed while rel-
atively placid had more ten-
der meat. Likewise, prey
hunted down in an agitated
state after a long chase, had
tougher meat. This folklore

caught

happens to be true. The ani-
mal’s flesh tissue contains
glycogen, which breaks
down after the kill into a
number of chemical sub-
stances including lactic acid,
a preservative. If the game
had excessive physical or
nervous tension before
death much of the glycogen
is used up in the struggle,
thus, less lactic acid is pro-
duced.

On the domestic scene,
the famous Kobe beef of

See Recipes page 44

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