Eileen Clarke

Dry Rub Goose Kabobs

Recipe and photos by Eileen Clarke

When cooking pale-meated birds, whether domestic or wild, the juices run pale when the bird is cooked enough. (Before that, they run red.) But waterfowl juices always run red, so if you’re testing your bird’s doneness by poking it with a knife and waiting for the juices to run pale, you’ll overcook them

Bear Meat Bratwurst Sausage

Chef and Author Eileen Clarke dubbed these "Bear Hot Brats" and offers options for cased or patty type sausage prep.

Chef and Author Eileen Clarke dubbed these “Bear Hot Brats” and offers options for preparing the meat as a cased or patty-type sausage. Instead of bear meat, antelope, venison, caribou or moose meat could be utilized to prepare homemade bratwurst sausage with this recipe.

Buckeye Sportsman Radio to Showcase Outdoor News Cooking Feature

Ohio Outdoor News, one of the seven Outdoor News titles published by Outdoor News, Inc., invites listeners in the Buckeye State to tune in this holiday weekend to the Buckeye Sportsman weekly radio broadcast. The Dec. 23 show will feature longtime cooking-related Outdoor News contributor, author Eileen Clarke. Ohio Outdoor News Editor Mike Moore, and Buckeye Sportsman host Dan Armitage,…