RECOIL Presents: Carnivore Carnivore #6 2021

The temperatures are dropping, the days are getting shorter, and there’s a certain sense of excitement in the air as we head into the most wonderful time of the year. In this issue of CARNIVORE, we could’ve trodden the well-traveled path of gear reviews and “Hey, look at this new shiny thing!” articles, but instead wanted to try something a bit different. By focusing on what happens after the shot, we hope that the sense of anticipation of heading afield is heightened, and that having preparations in hand for turning your animal into meals for family and friends will give an extra edge to the experience. I have a feeling this issue will find a place on the shelf along with the rest of your cookbooks, and wind up with…

As a chef, when I meet people who aren’t familiar with my background, I frequently get asked, “So what’s your specialty?” The days of regional cuisine have been eliminated by the globalization of products from around the world. Cuisine used to be created with products that were indigenous to that specific region of the world, but in today’s world those ingredients are celebrated and available throughout the world. So, this dish is one such celebration. Its Middle Eastern and Mediterranean influences are a perfect complement to all our wild game meats. The refreshing herbs, with a touch of heat from the chilies and a light acidic balance from the yogurt, is a winning combination. VENISON KOFTA + 2 lb. ground venison+ 1 cup toasted pine nuts or almonds, rough chopped+ 4 cloves garlic,…

1 BIG GAME BREW NWTF TOASTED CINNAMON PECAN ROAST MSRP: $15 URL: biggamebrew.com NOTES: With tactical companies scoring big money with coffee beans targeting caffeine-addicted shooters, it didn’t take long for the hunting side of the industry to put its own spin on roasted coffee. And who could blame them? A cup of joe has been the kickstart to many a pre-dawn hunting excursion. That’s why Big Game Brew now has the NWTF Toasted Cinnamon Pecan Roast, which (as the name denotes) features toasted cinnamon flavors mixed with notes of nutty pecan. It’s available in either whole bean or ground coffee in 12-ounce bags. Plus, Big Game Brew will donate 50 percent of all profits from sales of this roast to the National Wild Turkey Federation to help conservation efforts. 2 MORAKNIV KANSBOL WITH…

Losing a loved one is always traumatic, but it also presents an important turning point. Rather than being overcome by grief, we must find the strength to live on in a way that would make that person proud. Walt Wagner made this difficult choice after his cousin — a former Army Ranger, federal law enforcement officer, and tactical medic — passed away unexpectedly at a young age. The two men had bonded over their love for overland vehicles, and Walt’s cousin purchased his 2009 Toyota Tacoma with the intention of turning it into a mutual project. After he passed, Walt inherited the truck and decided to use it to keep that legacy alive. Walt’s cousin had earned the nickname “Ranger Goat” after showing up to his new long-range surveillance detachment with…

As boreal forest ruffed grouse season develops from early fall to midwinter, so does the delicate delightful funk of these birds as table fare. Early in the season, grouse eat rose hips, lowbush cranberries, blueberries, and green clover. All these berries influence the flavor at the table. As the boreal forest proceeds into winter, ruffed grouse eat more seeds and dry forbs. The flavor intensifies. Early season ruffies are different than late-season grouse. Both are delicious and remain one of my family’s favorite celebratory game meals — plenty good enough for date night. Hunting upland game remains an autumn pleasure that extends back to my boyhood. I have vivid memories of walking with my father along a prairie fence line in farm country, flushing sharp tails and Hungarian partridge. Now, in…

If you could have only one knife in the kitchen, what would it be? We’d choose a chef’s knife — workhorses of the culinary world that can chop, slice, and dice meats, vegetables, fruits, and anything else that crosses your cutting board. Chef’s knives have wide, tapered blades and sharp tips, typically around 8 inches long in home kitchens. European-style knives, in particular German and French, are the most common in the U.S. Both have a curved belly, but German chef knives are more pronounced. The curve lends itself well to rocking cutting techniques where the knife always stays in contact with the cutting board, stroke after stroke, as you cut food. Japanese-style knives have grown in popularity, especially amongst cooking enthusiasts, with thinner and flatter blades known for precision and…