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Old 03-05-2014, 11:08 PM   #21 (permalink)
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Well 1st I forgot about this post. 2nd that post was from last year, 2013 was a rough year. Shortly after I posted that my sous chef died from an unexpected heart attack and we had a baby. It took 3 sous chef's to finally get one to stick. It was a long tough year, 60-70hr work weeks, with a new born at home. Not ideal. But now things are getting better. The idea was to use meat from hunters, however it's been brought to my attention that it's illegal to profit off of it. Since things are getting better, maybe it's time to revisit this idea. Mops
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Old 03-06-2014, 06:40 AM   #22 (permalink)
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Quote:
Originally Posted by mops7 View Post
Well 1st I forgot about this post. 2nd that post was from last year, 2013 was a rough year. Shortly after I posted that my sous chef died from an unexpected heart attack and we had a baby. It took 3 sous chef's to finally get one to stick. It was a long tough year, 60-70hr work weeks, with a new born at home. Not ideal. But now things are getting better. The idea was to use meat from hunters, however it's been brought to my attention that it's illegal to profit off of it. Since things are getting better, maybe it's time to revisit this idea. Mops
Not only illegal, but probably a health code violation too.

I'll tell you if somebody wanted to hit a niche market it would be raising moose for commercial usage. I understand it is DELICIOUS. BUT, you have to know somebody to give you some to try, otherwise you're ship out of luck. Can't buy it anywhere...
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