Entries by Eileen Clarke

Grilling Indirect: al Fresco with Pesto

The pesto is from Tender is the Wild, the cooking method from Slice of the Wild: both available at www.riflesandrecipes.com https://www.riflesandrecipes.com/product/slice-of-the-wild/ https://www.riflesandrecipes.com/product/tenderize-the-wild-marinades-brines-rubs/   If you’ve never roasted big game, or cooked indirectly on your grill, there are a couple of tricks.  Let’s start with the grill.  To cook indirectly, you put the fire on one end of the […]

Spaghetti Squash Pancakes

One of many side dish recipes that pair well with wild game, from Tenderize the Wild: Marinades, brines and rubs https://www.riflesandrecipes.com/product/tenderize-the-wild-marinades-brines-rubs/   Every summer, we grow spaghetti squash. Right now, in mid-July, the blossoms have just made their appearance. But we don’t eat the blossoms. We wait until late August, when the rinds have turned hard. […]

The Cure for Sharptails—and any other bird you don’t particularly love to eat unembellished

The Cure for Sharptails—and any other bird you don’t particularly love to eat unembellished From Upland Game Bird Cookery  (Hard cover, 100 recipes, with lots of game care photos, $20) https://www.riflesandrecipes.com/product/upland-game-bird-cookery/ A few years ago, John and I were hunting upland birds on the prairie, and ran across a rather large covey of sharptail grouse gorging […]

German Girl’s Rub Grilled Kabobs with Brined Corn on the Cob

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 […]

Coffee: It will also wake up your steaks

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 […]

Brats on the Grill

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 Salads

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

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

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

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’ […]