Chef and author of several wild game cookbooks, Eileen Clarke, shares her thoughts on this “convenience food” option for wild game enthusiasts. I love quesadillas, but they’re hard to eat in a blind—or pickup. So,
When it comes to options for smoking meat, author of several wild game cookbooks – Eileen Clarke, shares that the good old water smoker is still one of her favorite cooking devices. In this recipe,
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
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
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
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