Chef and Author Eileen Clarke

Eileen Clarke is the author of 9 wild game cookbooks including; Sausage Season: Making your wild meat wildly amazing, and Slice of the Wild: 100 Venison Recipes.  She is on the Duck’s Unlimited Culinary Council, and has served as game cooking columnist for two national magazines (Field & Stream and Successful Hunter), as well as written hunting stories for many other national magazines.  Eileen lives in Montana with her husband, John Barsness (who writes for the hunting and handloading magazines), and their chocolate Lab, Lena.

They publish an e-magazine four times a year titled “Rifle Loony News”.

Eileen latest cookbook, Tenderize The Wild: Marinades Brines and Rubs for Wild Game is now available.
212 pages, in a softcover with spiral binding so the book will lay flat on your kitchen counter, Tenderize The Wild has 112 marinades, brines and rubs for big game, upland birds and waterfowl as well as wild pigs. Includes 30 side dishes, a color insert and lots of how-to photos. $28.50 

Eileen’s and John’s books are available at their website:

Tenderize The Wild Marinades, brines and rubs for wild game by Eileen Clarketenderize-cookbook-graphic-addition

Eileen shares: “I hear it often: “why would you want to cover up the flavor of game?” But much more often I hear, “How can I make my game taste better and be more tender?”  Since John and I like the flavor of game, and often don’t treat our game meat before cooking, I empathize with the first argument. But, for years, John trophy hunted mule deer in the rut, while I’d rather take a fat doe.  so, we’ve had the off flavors, the gamy flavors and the bland ones.
Of course we’ve also had really delicious game meat that wanted no enhancement at all, except a little salt and pepper at the table.  A mule deer buck I shot the Saturday after Thanksgiving – hard rut time – was a tender and delicious surprise, but if you’ve hunted for a few years you’ve had some of each in your freezer. Big game, upland birds, waterfowl or while pigs, there’s a marinade, brine and rub for that, and its in this book.”


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