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Tenderize the Wild

(10 customer reviews)

$28.50

I hear it often: “Why would you want to cover up the flavor of wild game with a marinade, rub or brine?” But much more often I hear, “How can I make my game taste better and be more tender?”   Since John and I like the flavor of game, and often don’t treat our game meat before cooking, I empathize with the first argument. But, for years, John trophy hunted mule deer in the rut, while I’d rather take a fat doe.

So, we’ve had the off flavors, the gamy flavors and the bland ones. Of course, we’ve also had really delicious game meat that wanted no enhancement at all, except a little salt and pepper at the table. A mule deer buck I shot the Saturday after Thanksgiving–hard rut time–was a tender and delicious surprise, but if you’ve hunted for a few years you’ve had some of each in your freezer. Big game, upland birds, waterfowl or wild pigs, there’s a marinade, brine & rub for that. And it’s in this book.

So what are people saying? The people who’ve bought the book?  Well Ron Salladay bought Tenderize the Wild last Christmas, and he’s very happy.  “It’s been a big game changer for me eating wild game.  I’ve probably told 100 people about this book, and am buying three more today for friends.”

And then there’s this from 24hourcampfire.com:

I love her cookbooks, have learned more from them about cooking wild game than anywhere else.
–Dobegrant

In response to Dobegrant’ [post:

Haven’t we all?
–Theo Gallus

I have learned more about cooking period.
–ClarkEMyers

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Description

112 marinades, brines and rubs for whitetail and mule deer, elk, antelope and moose, upland birds, ducks and geese plus that other white meat, wild pig. How to cook them and 30 side dishes.

With a point & eat color insert and lots of black and white how-to photos.   Spiral bound soft cover, 8×10”, 212 pages.

Table Of Contents

Introduction: A Cookbook for Us
And How to Use It
Basic Game Care Skills to Up Your Game
Basic Kitchen Skills to Up Your Game
The Science of Marinating: Tender and Tasty
(Myths Busted~~Prejudices Abused)
Outdoor Cooking Methods~~Game Bird Grilling

 

The Recipes

Venison

 

Dry & Wet Rubs

Tangy Sweet and Sour Grilled Steaks
Garden Steaks
Italian Style Grilled Steaks
Lena’s Grub Rub Grilled Steaks
Smoky Cumin/Cilantro Grilled Steaks
German Girl’s Rub Grilled Steaks
Tarragon and Basil Butter Steaks
Dry Rub Quick Lunch
Chunky Dry Rub Tacos
Italian Heroes
Tangy Sweet Dry Rub Kabobs
Gooey ‘Bellos with Dry Rub Venison
Chili-Java Rubbed Kabobs
Rosemary’s Rub with Pecan Pesto
Kwik Venison Stew
Kwik Venison Stew, Too
Crispy Greco-Roman Pizza
Old World Kabobs 

 

Marinades

Sweet Tarragon Grilled Steaks
Clove ‘N’ Chardonnay Marinade
Just These Three
Rich Boys
Wild Southwest Egg Rolls
January Marinade Kabobs
Steak Tacos with Pineapple Salsa
Sweet & Tortured (Rosemary) Kabobs
Sangiovese Tuscan Wine Marinade
Tangy Sweet Grilled Steaks
Spicy Coffee Marinade Kabobs
Rosemary Lovers Marinade
Sweet Fig-Infused Vinegar Marinated Kabobs
Honeydew Surprise
Tangelo-Ginger Marinade
Grilled Teriyaki Marinade Steaks
Mongolian Marinade Stir-Fry
Phillie-Style Cheese Steak Sandwich
Southwest Phillie Cheese Steak Sandwich
Winter Doldrums Marinade
SOS After Cooking Marinade
Pocket Pasties
Stir-Fried Venison with Broccoli
Venison Cutlets Parmesan
Open-Faced Saltimbocca
Traditional Marinated Fajitas

 

Brines

Rowdy Brined Elk Fajitas
Venison Stroganoff
Traditional Sauerbraten
Corned Brisket
Brined Traditional Pot Roast
Brined Italian Pot Roast
Brined Chunky Pot Roast
Brined  Barbecue Brisket
Pastrami

 

Point & Cook Gallery

 

Upland Birds

 

Dry & Wet Rubs

Pheasant Kabobs with Cumin Dry Rub
Caribbean Jerk Dry Rub
Tangled Tarragon Rub
Bright-Eyed Kabobs

 

Marinades

Tex-Mex Sticks
Lemony Bay Kabobs
Citrus Thai Marinade
Tangy Herb Marinade
Tequila-Lime Kabobs
Pheasant Kabobs with Tangy Tangerine Marinade
Colorful Curry
Pheasant Cacciatore
Popped Hungarian
Honey-Orange Grilled Birds
Mojo Kabobs
Corn Chowder On Wings
Upland Stir-Fry with Bok Choy
Pheasant Milano Supreme
Ginger Ale Kabobs
Dark Magic
Dark Magic, Redux
Dirty Birds, The Master Recipe
Dirty Birds, Three More

 

Brines

Wing Ding Kabobs

 

Waterfowl

 

Dry & Wet Rubs

Dry Rub Goose Poppers
5-Spice Dry Rub Goose
Chili Duck Kabobs
PB&J Goose Kabobs
3-Ingredient Goose Kabobs
Duck, Duck, Goose

 

Marinades

Herb’s Duck Marinade
Goose Kabobs with Maple Bacon Marinade
Goose Strips with Curry Mustard Marinade
Pineapple Ginger Schnitzel 
Hard Cider Goose Schnitzel
Tex-Mex Kabobs
Sweet Sriracha Kabobs
Sauer Goose with Potato Pancakes
Smoked Marinated Duck

 

Brines

Smoked Brined Duck
Grilled Duck
Sauerbraten with Ginger Snaps
Mini Goose Tacos with Sweet Slaw

 

Wild Pigs and Bears

Dry & Wet Rubs

Pepper Pork Kabobs
Sweet Fenugreek Kabobs
Curry Tarragon Kabobs
Italian Quesadillas
Chunky Pork Tacos
Wet Rub Roast Piggy with Rubby Sauce
Tangy Pig Kabobs
Sunny Spain Kabobs

 

Marinades

Schizo Flat Bread Sandwich
Little Chunks of Heaven
Sweet Tart Kabobs
Pig Bobs Squared

 

Brines

Sweet-Hot Pulled Pork
Asian Slow Cooked Pork
Bear Pastrami
 

Wild Sides

Corn Relish
Brined Corn on the Cob
Grilled Corn on the Cob
Simple Corn on the Cob
Slightly Traditional Potato Salad
Sunny Italian Potato Salad
OMG Potato Salad
Fusion Potato Salad
My Potato Salad
Lite & Bright ‘Potato’ Salad
Creamy Mashed Potatoes
Tangy Potato Pockets
Lemon Curry Potato Pockets
Sweet & Sour Cole Slaw
Twice-Baked Potatoes with Salsa & Sour Cream
Twice-Baked Potatoes with Bacon & Mushrooms
Twice-Baked Potatoes with Salami & Gideon’s Grub Rub
Twice-Baked Potatoes with Peas & Alfredo Sauce
Oven-Roasted Tangy Baby Reds
Oven Roasted Mixed Veggies
Vermont Baked Beans
Spaghetti Squash Pancakes
Pasta Salad with Roasted Veggies
Salsa Pasta Salad
Pasta Salad with Balsamic Vinegar Dressing
Pasta Salad with Bacon and Mustard Dressing
Italian Parmesan Spinach Salad
Sautéed Green Beans with Almond Butter
Shroomy Rice
Baked Mac & Cheese
No-Bake Cookie Dough Truffles

10 reviews for Tenderize the Wild

  1. Unknown –

    Received my copy yesterday, thank you. It’s an extremely good value considering the wealth of information presented. Any plan to offer a large print edition for us old people with declining vision (just kidding).

  2. Jim –

    Got my copy as well as I posted in another thread. I have not finished reading it yet, it is already worth the purchase price.

  3. HunterJim and Bruce 24hourcampfire –

    My copy of TtW arrived yesterday and it is another good one!

    HunterJim/Jim D

    Received mine yesterday also. I agree with HunterJim. Great job Eileen!

    Bruce 24hourcampfire

  4. Diana Rupp, editor Sports Afield magazine –

    I have been able to pass as a “good game cook” mostly because of the awesome recipes in “Slice of the Wild!” Can’t wait to try the ones in Tenderize the Wild!

  5. Pete I –

    Just picked up my copy of Tenderize the Wild at the post office this morning,amazing book! Thanks. Already planning on making the spaghetti squash pancakes.

  6. Ron Gablehouse –

    Eileen,
    Thank you for your most recent Tenderize The Wild cook book. I cooked the Brined Italian Pot Roast on page 97 using a southern whitetail deer shoulder with bone in (they are small down here) with a chunk of meat from a back ham off the same deer. This is the most tender, moist and flavorful venison I have ever eaten and I have tried MANY game recipes and eaten allot of whitetail deer. I am excited to try many of the other recipes in this book.

  7. Jeff L. in Alaska (verified owner) –

    Just wanted to give your new book two thumbs up! The Fusion Potato Salad recipe is fantastic!!! I can’t stand the taste or even the smell of mayonnaise, so I miss out on many dishes, one being potato salad. When I saw your recipes that sub avocado(which I love) for mayo, I had to try it. Made the Fusion version today, and love it!

    I’m sure we’ll have some great meals based on the meat of the book via your rubs, marinades, and brines; but this side dish recipe made the entire book worthwhile to me.
    Jeff L.

  8. Eileen Clarke (verified owner) –

    I love her cookbooks, have learned more from them about cooking wild game than anywhere else.
    –Dobegrant

    In response to Dobegrant’ [post:

    Haven’t we all?
    –Theo Gallus

    I have learned more about cooking period.
    –ClarkEMyers

  9. Eileen Clarke (verified owner) –

    Finished GGIII, and am scanning Tenderize the Wild. I’ve been cooking game since I was a kid, but the latter has already shown me some new stuff. Nice stuff to have, sitting in front of a warm fire.

    Take off for elk camp in eastern Nevada later this week–BRRRRRRRRRRRR!
    I enjoy your writing, folks!
    Bill B.

  10. Jerry H. –

    I’m writing to say the cookbooks arrived for my kids yesterday and I’m amazed at the amount of info you included in these books. Not just recipes but game preparation and meat care as well. I should have ordered them sooner. The recipes sound outstanding. I’m ordering another pair for me and my wife as well. Just briefly going over them last night I read several things that will help me with my game preparation. Lots of stuff, and I’m nearly 60 years old!

    Thanks again! I’m looking forward to the books.
    Jerry H. via email

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