German Girl’s Rub Grilled Kabobs with Brined Corn on the Cob Serves 4 Both these recipes come from Tenderize the Wild: Marinades, brines and rubs https://www.riflesandrecipes.com/product/tenderize-the-wild-marinades-brines-rubs/ I don’t like paying the price for commercially prepared spice mixes when I’m perfectly capable of putting a few things together for a lot less money. Gideon’s Grub Rub was […]
Author Archive for: firstname.lastname@example.org
About Eileen Clarke
This author has not written his bio yet.
But we are proud to say that Eileen Clarke contributed 127 entries already.
Entries by Eileen Clarke
The first time I ordered a steak marinated in coffee at a restaurant I was so excited. (Coffee has to be one of my favorite foods.) But there was no real coffee flavor. No vibrant zing. No buzz. Then I remembered: coffee’s an acid, only slightly less acidic than wine and tomato (which you have […]
A variation on the Hot Brats in Sausage Season: https://www.riflesandrecipes.com/product/wild-game-sausage-recipes/ Fourth of July is coming soon, and if you have a bit of big game meat in your freezer, you have what you need to make your own hot brats on the grill. This is a small recipe, a pound and a half, but if you […]
A Pair of Special Potato Salad Recipes (plus what you’ll need for next week’s brats) Summer has finally arrived, though officially not for 2 weeks, and I’ve cleaned up the barbecue. These last few semi-cool days, I’ve been making sausage, and planning ahead to both Flag Day (June 14) and the Fourth. Having taken French […]
Italian Fennel Sausage Pizza Yields one 12” pizza https://www.riflesandrecipes.com/product/rifle-loony-news-membership/ https://www.riflesandrecipes.com/product/wild-game-sausage-recipes/ This pizza recipe appeared in the latest issue of Rifle Loony News, but here I have more room to elaborate. So let’s do that. For the RLN pizza I used grated mozzarella cheese, but if you can find a better mozzarella, say packed in […]
Pop-Kabobs – The Perfect Sharp Tailed Grouse Recipe serves 8 From Upland Game Bird Cookery: https://www.riflesandrecipes.com/product/upland-game-bird-cookery/ This recipe was originally written for sharp tailed grouse, in my Upland Game Bird Cookery book Ducks Unlimited published a few years ago. I’d been asked to write it for Fall 2001 by DU, but 9/11 intervened. That changed things […]
Bologna Jerky For 1 pound of sliced red meat John and I both love this jerky–as does everyone else we share it with. It’s partly using white pepper instead of black: it’s just a bit sharper than black pepper. Then there’s the coriander, ginger, mustard and nutmeg. It all makes for a dynamic ‘flavor profile’ […]
A Trio of Wild Game Lunch Meats ½ pound, each recipe https://www.riflesandrecipes.com/product/rifle-loony-news-membership/ https://www.riflesandrecipes.com/product/rifle-loony-news-the-first-five-years/ A variation on a duck/goose recipe that appears in my Duck & Goose Cookery book, (which is no longer in print) these three variations also appeared in Rifle Loony News, Volume 4 Issue 3. This is an easy to make–and vary–recipe that goes with […]
Maple Bacon (or not) Crackle Cookies Makes 6 dozen cookies Need a pile of sweet and tangy cookies to get you through week 10,752 of self-isolating—or just having a bad week? I hear ya. This is sweet enough, and there’s bacon. Well, bacon bits. (Is it better that you can just pour them out of […]
Scalloped Pineapple: a perfect Cinco de Mayo Dessert From Slice of the Wild: Cutting and cooking big game for your table https://www.riflesandrecipes.com/product/slice-of-the-wild/ Serves 8 I have been cooking this recipe—and sharing it with everyone—since I first tasted the dish at White Oak Plantation, a very fine whitetail and turkey hunting lodge in Alabama. It was a […]