Is hunting KOSHER?

As with anything, you are probably better off reading the text of the Law, and not the commentaries...

I am not Jewish, I am Christian, however, I find that the commentaries (i.e.- the Rabbi's opinions) tend to feed off each other and propagate error and foolishness... putting words in God's mouth.

The Law simply says that the animal shall not be eaten with the blood still in it.

No crash test only know what my Jewish friends tell me but I can ask.
Laws are not created equal. There are Biblical laws and then there are Rabbinical laws.

Orthodox Jewish will follow both very strictly.

The Law simply says that the animal shall not be eaten with the blood still in it.
Yesterday 06:02 PM

The Law says much more than that. There is nothing simply put in Biblical and Rabbinical law.

keyhole,
Not to hijack this thread and move is needed but once you shoot an animal why do you slit/cut the throat?

That is something I've wondered about too. The animal that is killed by a shot to the head would shut the "pumper" down almost that instant and blood won't flow out of the muscle tissue.
I have slit throats of animals home slaughtered, but never up in the hills.

The point of Sliting the throat is to cause as little damage and suffering to the animal as possible- in Kashrut terms. Clubbing, stabbing, stoning, spears, arrows and other primative means of killing do a great deal more damage to the meat when compared to slitting.

Speaking of Rituals will take you into a whole other realm of reasons, all of which are not useful to filling the freezer. You can easily google clean vs unclean animals and get a list of the animals and fishes on each list and why.

For the most part, Unclean animals are those that are cannabolistic or ones that eat rotting flesh.

Clean animals are ones that eat fresh kills only or are veggiesaurouses.

This still does not answer the question of why slit the throad of an animl that has been shot and is dead.

All blood must be drained from the body. as much as can be drained prior to butchering. No blood can remain to cook, to be Kosher the meat must be cooked till gray- well done. No medium. No blood left to consume.

the symbology is that only the blood of the Messiah can taken internally. Its all about symbology.

Flavor and spoilage is the reason for kosher preparations.

Can you think of a reason that primitive desert dwellers would want to be particular on their food handling? Can you as a food preparation as a professional (self professed) figure out why they salt the exterior meat? Can you figure out why draining the meat of blood is very important?


Your rant has nothing to do with food preparation it has to do with a lack of respect for other cultures.

Drain the blood from your deer, properly skin, eviscerate, and finally wash the meat well with lots of cold water. Only hang if the temps are less than 37 for the high. Do this once and you will never eat the swill most hunters wives serve.

You don't think marinating in the pleasant mix of urine, bile, and feces present in the field dressed carcase makes a difference? What about the hair and dirt getting mixed with the meat. While dragging the deer over hill and dale. Yeah, and right on the best part the loins? Then hanging it so the sun can warm it into the 50's and really get bacteria going. How's that gonna give it a gamey taste?


Their are reasons for the kosher as well as other proper meat handling rules.