Originally Posted By: MoBOB

Survival shooting for food presents a problem. How much dead animal is enough? If you cannot process/preserve the meat from a deer-size animal, why harvest it?


Faced with that problem, I would follow the strategy adopted by generations of carnivorous game hunters. Sit down and have a huge feast, concentrating on things like the upper intestine and organ meats which do not preserve well. Using either the sun or a slow fire, jerk the muscle meats, carry what you can, and cache the rest. There is lots of evidence for this in many buffalo jump sites on the Great Plains, practiced for thousands of years by hunters with nothing but large caliber sharp rocks and pointy sticks (and a lot of teamwork).
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Geezer in Chief