Out of Range

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Before going outside to his pickup for his gun, the Wyoming game warden cooked and ate four and a half pounds of meat.

He'd begun his meal with pronghorn antelope steaks, butterflied, floured, and browned in olive oil. Then an elk chop, pan-fried with salt and pepper, adding minced garlic to the cast-iron skillet. His first drink, sipped while he was cooking the antelope, was a glass of Yukon Jack and water on the rocks. By the time he broiled a half dozen mourning dove breasts, he no longer bothered with the ice or the water. As he sat down late in the evening with an elk tenderloin so rare that blood pooled around it on his plate, he no longer used the glass, but drank straight from the bottle.

He ate no vegetables; unless one counted the sauteed onions he had slathered on a grass-fed Hereford beef T-bone, or the minced garlic. Just meat.

He needed air, and stood up.

His mind swam, the room rotated, his heavy boots clunked across the floor. He paused at the jamb, using it to brace himself upright. He stared at a flyspeck on the wall, tried to will the quadruple images he was seeing down to a more manageable two.

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