Sunday, June 16th, 2024

Breaking News for

Sportsmen Since 1967

Sunday, June 16th, 2024

Breaking News for

Sportsmen Since 1967

Recipe from Eileen Clarke Cookbook

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Grilled Spicy Coffee Marinade Kabobs Eileen Clarke

Grilled Spicy Coffee Marinade Kabobs

Tap into coffee’s acid as a gentle tenderizer for your venison. It imparts flavor and aids in carrying the flavor of your other spices into the heart of the meat without dominating them. A recipe

Prepared With Turkey Chili De Arbol Eileen Clarke Taste Of The Wild

Chili de Árbol – Made with Wild Turkey

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

Eileen Clarke Fennel Venison Soup Taste Of The Wild Outdoor News

Venison, Fennel & Sun-Ripened Tomato Soup

A rich, elegant soup with lots of garlic, lots of intensity in the sun-dried tomatoes, and lots of cream to keep you warm. What more could you want? Ah, yes, the traditional Italian culinary tang


Bacon and Brown Ale Stew – With Venison

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

Prepared Totw Mn41 Mop21 Win21 Grilled Stuffed Tenderloin

Wild Game Grilled Tenderloin Stuffed with Piggy Salsa

This recipe, and 99 other big game recipes and 43 side dishes, is from Slice of the Wild, Eileen Clarke’s bullet-to-fork big game cookbook. Eileen considers the most crucial part of making your game tender

Copyright protected image by Eileen Clarke published with permission in the Outdoor News Taste of the Wild_Venison Stroganoff

Venison Stroganoff with Cognac Cream Sauce

With a foundation of venison, this recipe by Eileen Clarke builds flavor with Cognac instead of wine, and by brining the wild game meat overnight. It makes this wild Stroganoff amazingly tender and flavorful.

Homemade Venison (or Bear) 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

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