Ammunition
January 30th, 2007
I am not a hunter, but I have some relatives who are or used to be. I recall eating pheasant as a child and enjoying the taste, but keeping a wary tongue out for shot that may have remained in the bird. (Naturally, this isn’t a problem if you don’t hunt with a shotgun, but I understand it’s remarkably difficult to take game birds any other way.) I also recall hearing about how lead shot was being phased out in favor of less toxic metals, like bismuth, tungsten, and steel. Some clever people in Minnesota have figured out how to solve both problems at once, and to give hunters a head start on their cooking as well.
How is that, you may ask? They simply make the shot out of spices. Season Shot expects to enter beta this hunting season and to enter “full production by the fall of 2008.”
Entry Filed under: Uncategorized
2 Comments Add your own
1. Lisa | February 5th, 2007 at 22:07
Really, though, nothing beats the taste of trauma.
2. Nancy | February 10th, 2007 at 16:20
I’m picturing a shell full of black peppercorns, or whole cloves. Your pheasant - pre-clove studded.
And I’m not against hunting in the wild - for food, not for sport. It beats industry raising, hands down.
Leave a Comment
Some HTML allowed:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>
Trackback this post | Subscribe to the comments via RSS Feed