hunting – Edible Southwest Colorado

Sculptors of the Hunt

"Finally he arrives at your door and you carefully usher him inside to the honored place you have reserved especially for him. And one night at 3:00 a.m. yo...

The Bow Guild

Dan Hinds

Nov. 15 Dave, Ben, Jojo, Terry, Chris and I meet for beers, elk burgers, and talk of biweekly gatherings of winter bowmaking. Hunting seasons are over, we’re a...

Smoked Elk Tenderloin (at 11,300 ft.)

Dan Hinds

By Dan Hinds After the elk kill, there’s work to be done: make the right cuts, parcel the hunks, pack the meat out of the wilds. A moment at basecamp to rest...

Modern-Day Artemis, Part II

Rachel Turiel

There are realities about standing over an animal, newly dead, that I am not prepared for. First, to call that bull elk, slumped and emptied of breath...

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Modern-Day Artemis

Rachel Turiel

By Rachel Turiel This idea blossomed much like many wayward marital brainchildren: my husband cajoled; I laughed and blew him off. The cajoling continued for...

Making Meat

Edible Southwest Colorado

As a hunter, I’ve come a long way since those green days of my first elk kill in the Weminuche Wilderness of Southwest Colorado. That cow didn’t just fall ove...