I've heard that Stone and Dall sheep are great eating. Our Desert Bighorn taste like a goats a##. They live pretty tough lives...
That goose the otter provided you reminded me of a time many years ago when I went to visit my buddy in Alaska. He had to "pull the French Leave", so to speak...the girl's name was Diedra as I recall...and Southeastern Alaska was as far from Reno as his money carried him. :wink:
Well, I flew to Ketchikan and Jim had all the arrangements made for our float plane hop over to Kegan Lake for some sea run cutthroat fishing. We had the Forest Service lake cabin reserved for four days and provisions for five days, including a case of a nice dry white wine...I don't remember the variety, however. :?
The fishing was fantastic
and the black bears were thick...some real big ones showed up! :shock: Kegan River was no more than a substantial creek about a long mile long down to the horeshoe inlet on the sound. The "saltwater cabin" was located there.
Now, in those days, if you had any left over canned goods or salt, pepper, spices, etc., you left it for the next party in. It proved to be highly fortuituos...... :!:
The plane was to pick us up by no later than noon the fourth day, but the weather had it's own plan. We were socked in for six extra days with nothing left to eat but cutthroat trout. Heck, I liked trout of any kind back then, but five days of it for all three meals was tedious :x
I'd seen a couple of Spruce Chicken on a trip down to the saltwater cabin and headed down after them with my 20ga/30-30 Savage o/u, and popped one on the way down. When I got to the sea inlet I found a super low tide and much of the little bay was drained, exposing more abaloni, oysters and mussles than I ever imagined existed anywhere.
I filled a five gallon bucket found under the cabin with a mix of shelfish and carried it back through the thick coastal rainforest to our lake cabin, cursing Devil's Club all the way! :twisted:
As luck would have it, we still had an unopened tin of butter, powdered milk, flower, dehydrated chedder cheese, rotelli pasta and Romano cheese, and assorted herbs and spices, even dried garlic and tarragon...all left by previous occupants, AND TWO (2)
bottles of wine from our stash. We picked some shaggy mane mushrooms and had a feast fit for a king. I made up a dish of mussles, oysters, grouse, and abalone sauteed in garlic butter, topped with a creamy cheese and wine sauce with mushrooms...AND we still had a bottle and a half of wine left after the "master chef" got done cooking and sipping. :lol:
The sky opened and the plane came in the next day to find two well fed, but hungover fishermen. :roll:
So, as you implied, sometimes adversity ain't so dam##d bad... :wink: