Ordinary Meats

by

We have had a variety of meats lately, but I have been missing something this fall. As squirrel hunting wanes back home and rabbit hunting gets underway, I have been missing those seasonal rodents of my youth. Mom would brown them in a pan and then bake them in the oven. Squirrel and rabbit had distinctly different flavors. I liked them both.

They were ordinary meats. Not grand meats like the Thanksgiving turkey or the Christmas ham. And not trophy meats like venison or moose or elk. They were everyday fare. Each a part of its season. Squirrel in the fall, rabbits in the winter once their tracks could be seen in the snow. They fit into the calendar like the progression of vegetables in the garden, from the greens and radishes of spring to the squash and carrots and potatoes of late fall. Sitting here in my city apartment, I miss the taste of squirrel and rabbit as a part of that progression.

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