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So I think I don't remember anymore. All I really know is what people say about it, that it's very gamey meat, and it's very high maintenance to make. Same as deer, I honestly don't really remember deer either, but I heard it's a pain in the ass to prepare. That if you screw up, the whole thing is screwed up. But, like, even deer meat, it needs to be garnished right. Like, you gotta do everything to hide the taste of it. No idea, right, again, it's just been forever since I've had, like, wild meat, right, because where I've had it was on school trips, or places where, you know, we're out in the woods and somebody's shooting and hunting. It's been way too long since anything like that happened to me. This is a report taken to the National Hero 7 November Quebec November All-Star Note 6222 located in Shelton, Washington. I, um, oh, for deer. The only deer I've ever liked is deer sausage, and that's a mixture of pork and deer together, and it kind of touched down the taste. It's not bad. But deer steaks, that kind of thing, I never really cared for too much, but when you were talking about all this, I was thinking about, you know, even when we moved to Canada down to Arkansas, we lived with our grandmother for a little while, and, I mean, they lived off the land. They really did. I kid you not, this is not no tall tale or anything like that, but they had their own garden, they worked it every day. And, um, so, and she would can everything, and that part was good. I enjoyed that part. First festivals, you know, we moved. But, every time we sat down at the table, it wasn't steak, it wasn't hamburger, it wasn't hot dogs. It was either possum, squirrel, rabbit, deer, turkey, wild turkey, by the way. It was always something unusual. And I lost a lot of weight during that time.