Recipe from Eileen Clarke Cookbook

Chili de Árbol – Made with Wild Turkey

Recipe and images by Eileen Clarke

Harvesting a large bird has the benefit of a fair amount of wild protein to fuel the dinner table, and while you may have lots of recipes for the breast meat, I’d like to propose one that uses any and almost every part of your hard-earned wild turkey meat, including the breast meat, thigh, wings, and even the drumstick if you have a bit of time and a sharp filet knife.

Bacon and Brown Ale Stew – With Venison

A recipe featured in the Outdoor News Taste of the Wild

Start with a slow cooker, add a good dose of bacon, a bottle of brown ale or two, mingled together with hearty venison and potatoes, and you have the perfect combination to warm you up on a chilly day with this recipe from Eileen Clarke’s latest cookbook: The Wild Bowl.

Homemade Venison (or Bear) Pastrami

This recipe is from Eileen Clarke’s new cookbook, “Tenderize the Wild: Marinades, brines and rubs for wild game”

Chef Eileen Clarke shares tips for crafting your own pastrami.By Chef Eileen Clarke From the Chef: Yes, I know it looks complicated. And seeing a beautiful, fragrant pastrami in the deli, only makes you wonder if it’s possible. But it is. Just take it one step at a time: first you brine/corn the meat, then you smoke it.  Then you…