My old Montana friends John Barsness and Eileen Clarke, who run the site Rifles and Recipes, have two new projects worth your attention. John, who may be one of the best gun writers in the world– what other former poet is also a world- class gunsmith?– has started an online mag called “Rifle Loony.” It comes out four times a year for $8, and stands to become the best gun mag out there, not to mention the cheapest.
And Eileen has a new and unique cookbook, Slice of the Wild, which may have more on practical meat processing than any book written, complete with useful pix. I have always bartered for butchery ( a quarter to the butcher for his work) but if my condition allows this book could change things. As Eileen says, “Buy this book and never pay a processor again.” Even someone who already eats game as about 60- 70% of their meat, as we do, can learn a lot.
Slice also contains unique analyses of individual game animals to show how various factors influence taste, tenderness, and other meat characteristics, and a wealth of recipes for both game and side dishes that have me digging through our diminishing freezer stock. I should add that John and Eileen eat NO domestic meat and never have for the more than twenty years I have known them. She estimates they eat game 350 days a year– a friend actually said “you treat it like real meat!”
Slice is $29.95– details about it and Rifle Loony, and many more good books by both writers, at the site.