Browsing All Posts filed under »Archevore«

Cooked and Cleaned my First Small Game: Cottontail Rabbit

January 8, 2012


Over x-mas break, I visited my family’s farm in northwest Iowa. There, my cousin bagged a nice a nice cottontail rabbit. Somewhat to my surprise, they generally would take the carcass and feed it to their cat. I was shocked. I wanted to eat the rabbit. He laughed, but obliged. I’d never cleaned a rabbit […]

25 Lbs. of Meat: My Cured Venison Finally Arrived.

November 29, 2011


As Shipped: 25 pounds of Venison summer sausage and pepperoni: At this point I could probably survive the winter on cured meats plus the contents of my freezer. TheNouveauJäger

Training/Diet Update #2: No pain from lifting!

November 27, 2011


Although I alluded to the reasons here, I never really explained why I’m not doing a formal exercise regimen like Starting Strength or CrossFit (two modalities that worked well for me before). Long story short, I broke my left shoulder twice and separated my right shoulder once. Each time I broke my shoulder, I had […]

Beast Feast, Venison Jerky, Pemmican, and the Zombie Apocalypse.

October 20, 2011


Beast Feast Coming home with 27 pounds of meat gave me the opportunity to make some interesting dishes. On Sunday, I hosted a small potluck party, Beast Feast: I supplied the main courses, about 8 pounds of Venison Steaks and 5 pounds of Kung Pao Pheasant. To cook the venison, I let the steaks warm […]

Training/Diet Update

October 19, 2011


First things first… Bows and Rifle are very different. With a modicum of training, a 12 year-old kid can be taught to punch tight groups at 500 yards with a scoped rifle. Yet that same person would likely not be able to draw a seventy-pound hunting bow. Given two days, I could take almost anyone […]

Eat What You Kill

October 14, 2011


Immediately upon my return to NYC, I threw one of my blocks of Six Medallions into the fridge to defrost. For dinner this evening, I cooked them very traditionally. I let them warm to room temperature, dried them with paper towels, salted and peppered both sides, and dropped them into a hot skillet oiled with […]