As I am getting established on the mountain, I'm hopeful to get my shop up this season. I have been mentoring with David McLam out of Bradford, VT and learning a large variety. Not only have I processed traditional white tail deer and black bear, but this last season, 2024, I got to also process red stag, moose, and raccoon. Not only do I find the skill of butchery worth it, but it also rewards our family with the freshest meat to try and enjoy. Surprisingly enough racoon tacos were delicious. Opened my eyes to the opportunity of a variety of proteins in our diet year round. Once I can get my shop built I will utilize it in the off seasons for livestock self raised and processed for the freezer.