I was alerted to The Girl's Guide to Guns and Butter (richfoodleantimes.wordpress.com) by some adventurous friends who, in their Hong Kong flat, killed a chicken, plucked it feather by feather, then cooked it. (The hardest part, they said, was persuading the poultry vendor to sell them a live chicken.) Months later they found The Girl's Guide blog post 'Chicken Butchering 101'.
The blog is a collaboration between Sofya, who grew up in Azerbaijan but now lives with her husband and children in Wisconsin, in the United States, and Rebecca, who teaches philosophy and literature and lives with her husband and children in Ohio. The blog, about 'shooting my deer and eating it, too', concentrates on 'making your own bread, yogurt and puff pastry, hunting for morels, growing a garden and even shooting and butchering your own supper'. For those interested in butchering their own food, these blog posts are unfortunately scarce and contain no action shots of the actual killing.
Sofya writes most of the recipe posts and I find the most interesting categories focus on Russian and Azerbaijani cuisines. Recipes include bitki (meatballs) with sour cream and noodles; pirozhki (right; pastry stuffed with meat and onion); and Siberian-Wisconsin pelmeni (boiled dumplings).