The process Eileen Clarke has developed to refine her popular sausage-making cookbooks stemmed from the desire to make sausage with the wild meat in her freezer plus fat and good flavors.
Taste of the Wild: Fantastic fire-roasted jalapeno sausage Read More »
Contributor Eileen Clarke, who has authored several wild game cookbooks, playfully calls this “A-Cup-A-Cup-A-Cup-A-Antler Soup” due to the process of adding a cup of various elements you have in the kitchen to craft the dish. Eileen said she makes this soup often but said it’s never the same.
Taste of the Wild: What’s antler soup? Well, it’s delicious Read More »
In the opinion of contributor Eileen Clarke, the trouble with making waterfowl into jerky is they’re not elk.
She points out that while you will get a few perfectly shaped slices of meat, mostly from the geese, more often you will struggle with random pieces of meat that are narrow, or thin tag ends, or ones that are thick on one end and thin on the other.
Taste of the Wild: Fried onion waterfowl burger jerky Read More »
Contributor Eileen Clarke has a friend who is a rifle maker named Charlie Sisk who originally gave her the basis of this recipe that now bears his name and certainly hits the chili bullseye with its depth of flavor. Eileen shared that since Charlie always had bacon grease in the house, he just used bacon grease to fry the veggies and meat.
Taste of the Wild: Charlie’s chili is a terrific choice Read More »
She says there are two for red meat, with one that leans toward a smoky Tex-Mex flavor, and other is more of the traditional steak rub. A third on her list shown as Erwin’s Sazon Seasoning, is suited for wild pig and pale-fleshed upland game birds.
Taste of the Wild: Three great spice mixes for wildgame cooks Read More »
Eileen Clarke, who shares this recipe from her cookbook “Stalking the Wild Jerky” says there are multiple benefits to making your own homemade jerky using your venison or bear meat.
Not only is the price point a factor, Eileen points to your ability to manage the spice and salt content.
Taste of the Wild: Custom pepper jerky made the way you always wanted it Read More »
Marinated in soy sauce and ginger overnight, then grilled and chilled, this upland salad is an easy do-ahead dish that will keep you cool this summer.
Use any pale-meated upland bird. It’s pheasant here, but wild turkey, forest grouse and Hungarian partridge work just as well.
Taste of the Wild: Delicious Chinese Waldorf Salad Read More »
My husband and I disagree on what animals are more fun to hunt, and the most rewarding way to hunt. He is a mule deer fanatic who needs to be moving constantly, while I prefer river-bottom whitetails, with my time spent sitting as silently as possible.
But there are two things we absolutely agree on: We both love making sausage with the game meat in our freezers and the gatherings of family and friends in hunting camp.
Taste of the Wild: Venison fusion knockwurst Read More »
The trouble with pheasants is they don’t easily convert to kabobs. Sure, you’ll get four or five nice chunks off each lobe of breast, a few more off the thighs, but then there are the little chunks, not to mention the drumsticks and upper wing bone.
Taste of the Wild: grilled pheasant mojo kabobs with pineapple salsa Read More »
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