Besides hunting quarterbacks, Jared Allen fills his free time trying his hand at hunting large game. He has also turned his off-field passion into a cookbook titled “The Quarterback Killer,” which came out on Tuesday.
Within those pages you can find recipes to quiet your hankering for braised bear, spicy wild turkey frittata, elk osso bucco and wild boar ragu. While some of these items may sound outlandish, they come from a simple place: Allen’s hunting trips with his dad and grandfather.
The table of contents begins with titles like “Badass Men, Better Meat” and “Frickin’ Great Fowl” and later on entries like “Yes, Deer.” Allen’s playful sense of humor isn’t what you would expect of one of the National Football League’s most relentless pass rushers. Comparatively speaking, his cookbook is a manly man’s endeavor covering hunting and wild game.
Allen and his wife share the kitchen duties too, only Jared’s kitchen is outside, where he mans the grill.
“I am a firm advocate of eating what you kill,” Allen says.
While he didn’t write the recipes for this cookbook, the stories are his. I asked him if he had any big fish stories.
“The elk hunt, that was pretty sweet,” Allen explained. “I was able to get an elk with a spear … it takes a lot of time, a lot of patience, and you have to make sure you get the right angle.
“Basically I am a fan of food. I have to be careful or I could be 300-plus pounds.”
— Tiffany Shine