A Man Made of Meat – A Hunter’s Celebration

Tis The Season, To Yank Something Up The Hill, And Build The Hunter’s Fire

 

A Solo Rifle Hunter Drags an Elk Hindquarter Meat Up a Steep Hill in The Winter Snow While Elk Hunting in Colorado. Photograph by Michael Patrick McCarty
Bringing Home The Bacon. Or The Elk

Just in Time For Christmas Dinner.

Oh Joy To The World!

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Man in all his forms has been dragging something along behind him since he first stood upright and made his first staggering steps toward the horizon. Sometimes, it was a big hunk of life sustaining meat just like this.

They say that modern man hunts to fulfill some relentless though mysterious primordial need. Perhaps it is a way to reconnect with mother nature, to feel the wind on our face and remember our true place in the world.

I have another idea.

Perhaps we are just hungry!

Should We Get The Grill Ready?

By Michael Patrick McCarty

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“The real work of men was hunting meat. The invention of agriculture was a giant step in the wrong direction, leading to serfdom, cities, and empire. From a race of hunters, artists, warriors, and tamers of horses, we degraded ourselves to what we are now: clerks, functionaries, laborers, entertainers, processors of information”. – Edward Abbey

 

“One does not hunt in order to kill, on the contrary, one kills in order to have hunted…” – From “Meditations on Hunting”, By Ortega y Gasset

 

Mallmann on Fire: 100 Inspired Recipes to Grill Anytime, Anywhere (Hardcover)

Featured on the Netflix documentary series Chef’s Table

“Elemental, fundamental, and delicious” is how Anthony Bourdain describes the trailblazing live-fire cooking of Francis Mallmann. The New York Times called Mallmann’s first book, Seven Fires, “captivating” and “inspiring.” And now, in Mallmann on Fire, the passionate master of the Argentine grill takes us grilling in magical places—in winter’s snow, on mountaintops, on the beach, on the crowded streets of Manhattan, on a deserted island in Patagonia, in Paris, Brooklyn, Bolinas, Brazil—each locale inspiring new discoveries as revealed in 100 recipes for meals both intimate and outsized. We encounter legs of lamb and chicken hung from strings, coal-roasted delicata squash, roasted herbs, a parrillada of many fish, and all sorts of griddled and charred meats, vegetables, and fruits, plus rustic desserts cooked on the chapa and baked in wood-fired ovens. At every stop along the way there is something delicious to eat and a lesson to be learned about slowing down and enjoying the process, not just the result.


New From:$33.61 USD In Stock
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