RECOIL Presents: Carnivore Carnivore #7 2021

Hopefully by now you’ve got an animal in the freezer. In this issue of CARNIVORE, we shift our emphasis to events after the hunt — after all, pulling a trigger takes less than a second, but the enjoyment of time afield lasts at least as long as the last meal on your plate, or the last package in the freezer. So to help get the most from your harvest, we’ve got details on two time-tested methods of meat preservation that don’t rely on electricity and yet can be relied on not only to keep game meat ready for use, but add layers of complexity to its flavor and texture. We also have recipes from chef Cory Bahr and our own Margie Nelson who (naturally) filed her articles on the road back…

The subtle, rich nature from the pearl of the upland bird community — our famous September 1st tradition — the dove! Doves are so often overprocessed and covered up with the “habanero, teriyaki, honey, sake, soy glaze syndrome,” or the historic jalapeno, cream cheese, and bacon wrap ’n’ roll. It’s a shame. With just the slightest of handling procedure, one can really enjoy dove meat for what they are, not what they’re turned into. Dove’s red meat contains a reasonable amount of capillary blood, hence their color. This meat isn’t as saturated as their migratory cousins (ducks and geese), but certainly have more than most other upland birds. A simple racking (dry aging) of cleaned doves for a day or two will allow this blood to drain as well as evaporate…

1 ORCA WALKER 20 MSRP: $220 URL: orcacoolers.com NOTES: The ORCA Walker 20 isn’t meant to house an entire carcass (unless you’re after small game), but it’s the perfect companion to store complementary items, such as your favorite beverages or accoutrements you might want for your campfire meal. This soft-sided cooler can hold 20 cans and keep them ice cold due to its insulated inner walls. It features a double denier outer layer and a tough-skin bottom pad for added durability, while MOLLE-compatible webbing lets you attach it to other packs or equipment. Standing at 14.5 by 13.25 by 11 inches, the Walker 20 has an easy-to-open magnetic split handle and a padded shoulder strap. 2 HAWK HELIUM POLE SAW MSRP: Starting at $100 URL: shop.hawkhunting.com NOTES: The Hawk Helium Pole Saw is a portable tool for…

Jeep pickups are a common sight these days as a result of the popularity of the new JT Gladiator. Prior to that model’s release in 2020, American Expedition Vehicles offered AEV Brute pickups built from modified Wranglers; before that, there was the 1986-92 Jeep Comanche based on the XJ Cherokee. But the history of Jeep pickup trucks — and the Gladiator name — goes back even further. In 1963, Jeep introduced the first Gladiator, also known as the J-Series. Production of this Wagoneer-based truck would continue for more than 25 years, serving as a testament to consumers’ desire for a vehicle blending the off-road prowess of a Jeep with the versatility of a pickup. Roamr is a partnership between overland vehicle enthusiasts Troy Tertany, Tony Durbano, and Jason Miller. The trio…

Here’s a little something to impress your dinner guests with from this issue’s featured chef, Cory Bahr. Read more about Cory on page 36. Fried Quail INGREDIENTS: + Canola oil, for frying+ 8 semi-boneless quail+ 1 tsp. salt+ ½ tsp. ground black pepper+ 2 cups whole buttermilk+ 2 large eggs+ 6 tbsp. chicken seasoning, divided, recipe follows+ 5 cups all-purpose flour+ 1 cup cornstarch+ Creamy stone-ground grits, recipe follows+ Collard greens, recipe follows+ Root beer red-eye gravy, recipe follows INSTRUCTIONS: In a large Dutch oven, pour canola oil to a depth of 2 inches. Heat oil over medium heat until a candy or deep-fry thermometer reads 350 degrees F. Season quail with salt and pepper. In a medium bowl, combine buttermilk, eggs, and 2 tablespoons chicken seasoning. In a separate medium bowl, combine flour, cornstarch, and…

If you’re stalking big game in frigid temperatures or in the field for several days straight, the last thing you want to do is haul all of your kitchen cutlery into the field with you. Because humping around extra pounds might seem like a good idea at first, but it gets really old really fast. That’s why, in this edition, we’re taking a stab at general-purpose fixed blades for hunting — and particularly those whose blades are only 3 to 5 inches long. Why that size? Well, it means you’ll be carrying around a medium-ish knife. And being in that Goldilocks zone also means that your edged tool will save you some weight and some room on your beltline or in your pack. But it’ll still be big enough to take on most chores…