Open Range (Running Press, 2012), by Jay Bentley and Patrick Dillon Scott, serves up generous portions of meat—including venison, quail, duck, elk, fish, pork and beef—in near-excess, and all manner of favorite local steakhouse sides to accompany the main dishes. From how the animal was raised to choosing, prepping, marinating, cooking and enjoying the meat, the authors share their considerable expertise to help you create satisfying, hearty Montana meals.
You can purchase this book from the MOTHER EARTH NEWS store: Open Range.
I don’t ever remember anyone in our family referring to our mother as “Mom.” It was always “Barb,” “BB,” or numerous other nicknames. She was a wonderful woman who had a great sense of humor, took us to symphonies, was a lifelong Democrat, loved bourbon and water, and, until she finally gave it up, washed our mouths out with soap when she determined that our language spilled over the edge of decency. She wasn’t the world’s greatest cook and some of her creations bordered on inedible. But, when she decided to do meatloaf, she became by far, the greatest cook in South St. Louis. Fortunately, for posterity’s sake my sister, Christy O’Connor, saved her recipe. Whenever we visit her home in Kansas City, after I’ve made the rounds of my favorite eateries like Arthur Bryant’s, The Smokestack, or Stroud’s, our farewell supper is always Barb’s meatloaf, mashed potatoes, and a huge serving of nostalgia.
• 1 cup cubed stale white bread
• 3/4 cup whole milk
• 1 pound ground beef
• 1 pound ground pork
• 2 large yellow onions, chopped
• 2 tablespoons granulated garlic
• 1 teaspoon fine salt
• 1 tablespoon freshly ground black pepper
• 1-1/2 cups ketchup, divided
• 2 eggs, lightly beaten
• 4 strips bacon
• 4 bay leaves
1. Preheat the oven to 350 degrees F.
2. Place the stale bread in a large measuring cup and pour the milk over it. Leave it to soak for about 10 minutes.
3. Gently squeeze the excess milk from the bread and discard the milk.
4. In a large bowl, combine the meat, onions, garlic, salt, pepper, a cup of the ketchup, eggs, and the soaked bread.
5. Form into a loaf on a rimmed baking tray.
6. Coat the loaf with the remaining 1/2 cup of ketchup, lay the bacon and bay leaves on top, and bake for 1 hour, or until the juices run clear when prodded with a fork.
More recipes from Open Range:
Recipe reprinted with permission from Open Range © 2012 by Jay Bentley and Patrick Dillon Scott, Running Press, a member of the Perseus Books Group. Buy this book from our store: Open Range.