Deer meat

The first difficulty was lugging the carcass down the trail, even leaving the entrails under a bush. The second difficulty was getting it to town tied onto the hood with twine. No abrupt turns or sudden stops. The butcher, by prior arrangement, took over from there. So much ground meat, the rest in steaks and roasts. Renting a meat locker added to the expense, since there was no room in the freezer at home.