The ability and knowledge to preserve what you harvest is important too. Large game without a plan to preserve the excess is a terrible idea. You can easily go beyond jerky making your own capocollo , or culatello, sauages of all kinds with out a smoker. I started watching YouTube "Two Guys and a Cooler" as I began my charcutier journey. Started with the full muscle recipes and slowly acquired the tools for sausage making. Still learning but a skill I want to perfect.