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Slice of the Wild: Worlds Best Venison Recipes

Slice of the Wild: 100 venison recipes

(16 customer reviews)

$26.50

When I started hunting 20 years ago, I also started collecting wild game recipes. I stopped searching once I discovered Slice of the Wild. It’s been my go-to game cookbook for the last several years. That may change, however, because I just picked up Tenderize the Wild and The Wild Bowl. Be sure to follow Eileen’s advice about reading the introductory sections instead of just skipping right to the recipes. Those sections will make you a better cook.

Allison G. (allisongrove.com/agresearchllc.com

One buyer called Slice of the Wild an instant classic; another wished he’d bought it 30 years ago–and avoided the mistakes he’d made in field dressing, aging (and thinking wild meat would not improve with aging–like beef), and one woman said her nephew, who raised lambs and wouldn’t be caught dead reading a book, couldn’t put it down. She gave that copy to him for Christmas and bought another for herself!

Then there’s my friends Lauren and Chuck. Chuck is a retired federal marshal.  One day he arrived home to what he described to me as a crime scene. Blood everywhere.  As he approached the kitchen, he found Laurel, and an elk.  She was proudly holding up Slice of the Wild: ‘I gutted it myself,’ she said.    Chuck was grateful everyone was okay, but even more grateful he’d bought the book for Laurel. ‘I don’t have to field dress her elk anymore!’

Slice of the Wild has 100 venison recipes, 40 side dishes—and an array of Tips & Tactics for Big Game Field Care, making your venison recipes less guess-ful. There is also a detailed, lavishly photographed section  on butchering big game animals to fit the size and tastes of your family–whether elk, antelope, deer, moose or caribou. (She even explains that ubiquitous phrase, Cut across the grain, and explains why that matters, and how to be sure you’re always doing it.) Did I mention the Rogues’ Gallery? An animal by animal, antelope, mule deer, whitetail, elk, musk ox, moose (color photo by color photo) evaluation of game animals Eileen and John have taken over the years: the good, the bad, the gamy, and the chewy. Finally, there’s the T & T Test, the most uncomplicated way to evaluate venison for taste and tenderness before you commit to steaks or burger.  Know what you have before you start cutting and wrapping. No nonsense. No fancy stuff. And no more coping with mystery meat!

Need a few simple homemade and dynamic marinades for venison? A few tasty dry rubs made from stuff you already have in your kitchen? (Eileen’s homemade mixes are easy to put together, and a lot less money than those you buy at the store.) Maybe you just want a bit more variety in your collection of venison recipes? A little help upping your game on butchering big game?  A few more venison burger recipes?  Elk burger?  Gamy burger?

Perhaps you have a new hunter in your family. Or a brother-in-law whose venison recipes you dread?  A few years ago I watched one friend’s brother-in-law slice off a backstrap from a forkhorn whitetail still in rigor mortis, slice it into thin medallions then dredge it in flour and fry the stuffing out of it, all the while the rest of us stood around in horror.  Our friend’s Mom, who’d had a stroke recently kept mumbling, ‘Tough, he’s making it %*&$#@* tough’ as the rest of us nodded in agreement.

Sometimes just comparing notes with other hunters–what was it like when you shot your deer, how cold/warm was it, what if it freezes before you get it home–or freezes before (or after) rigor?   Slice of the Wild is like hanging out at the kitchen table over a nice glass of Irish whiskey, comparing notes, with people who relish their venison and do their best to always make it better.  Slante!  (That’s Irish for amen to that!)

 

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Description

Slice of the Wild: 100 of the Worlds Best Venison Recipes

by Eileen Clarke

Slice of the Wild is  Soft cover, coil bound 10 ¼ x 8 ¼ inches
194 pages, 1oo venison recipes, 40 sides
52 color and 63 black & white photos of venison field care, venison aging, venison butchering —
a bullet to fork how-to section that makes butchering a deer (or elk, antelope, moose or caribou) and aging big game as easy as sitting down to your kitchen table.  Plus lots of easy homemade marinades for venison–as well as dry rubs and brines– to enhance those venison recipes.  Elk recipes for the tender and the tough, deer recipes for rutty mule deer as well as delicate whitetail,  antelope recipes, and a simple way to evaluate what that buck hanging in the garage needs to provide tasty and tender meals all through Eating Season!

Table Of Contents

Introduction: No More Mystery Meat
Top Ten Tips For Trophy Eats

Field to Gambrel

The Devil is in the Details
How Do They Taste?
Rogues’ Gallery
Photos: Dressing, Cooling, Skinning, Aging
Moving Day

Gambrel To Table

The Basic Tools for Butchering
The Choices: Parting It Out
T&T Test: Real Word Taste Test
Five East Pieces: Four Quarters and Tenders
Custom Cutting For Your Table
How Much Do You Get?

The Tender End: Steaks and Medallions

Grilled Venison Stakes with Garlic Butter
Tips & Tactics: Stakes from Tenders
Grilled Venison Steaks with Herbed Butter
Wild Sides: More Herbed Butter
Dr. Pepper’s Marinated Steaks

Wild Sides: Grilled Chiles Rellenos
The Four Ingredient Wonder
Wild Sides: Grilled Sweet Balls
Tips & Tactics: Re-Using Marinades
Chop Chop Salad Dressing Marinade

The Tender End: Hind Quarters and Tenderloins

Dry Roasting Made Easy and Predictable
My Dry Roasting Table
Your Personal Dry Roasting Table
The $5 Solution

Indirect al Fresco Roast
Wild Sides: Red Ranch Rotini Salad
Grilled Tenderloin Stuffed With Piggy Salsa
Wilde Sides: Sweet and Sour Slaw
Pancetta Rump

The Middle: Ribs, Briskets, and Flank Steaks

Tasty and Tender Over Bag Flank Steaks
Wild Side: Kool, Keen, Quinoa Salad
Flank Steak Fajitas
Christmas Chorizo Rollups

Bloody Mary Brisket
Wild Sides: Chipotle Slaw
Dry Rub Brisket
Sweet and Zingy Brisket
Wild Sides: Chilled Broccoli Salad

The Tougher End: Slow Cookers, Pot Roasts, Soups and Stews

Laurel and Chuck’s Chuck Roast Sandwich Meat
Tips & Tactics: Slow Cooking the Safe Way
Even Better Sandwich Roast
Tips & Tactics: Better Browning for Better Flavor
Easy Tex-Mix Pulled Venison

Cream of Mushroom Slow Cooker Pot Roast
Tips & Tactics: Why Slow Cook?
Alfredo Pot Roast and Sandwich Meat
Old World Slow-Cooker Ale Roast
Wild Sides: Traditional Potato Salad

Tough and Tougher: Burger

Wild-Tamer Hamburgers
Tips & Tactics: Avoiding the Dreaded Crubleburger
Garden Burgers
Wild Sides: Mexican Rice
Burgers with Super Catsup

Wild Sides: Country-Styl Potato Salad
Spiced Burger Skewers
Wild Sides: Roundup Salad
Date-Night Burgers with Mushroom Sauce
Wild Sides: Sweet Rice

Tough and Tougher: Sausage and Jerky

Breakfast Sausage
Tips & Tricks: Taste Tasting Safety
Second Breakfast-in-a-Pot
Christmas Chorizo
Southwestern Egg Rolls
Polis Sausage

Wild Sides: Josh’s Sweet Potato Salad
Butte, America Sausage
Wild Sides: Potato Pancakes
Un-Smoked Smoky Sausage
Wild Sides: Braised Red Cabbage
Easy Italian Sausage
Brats

16 reviews for Slice of the Wild: 100 venison recipes

  1. Jessica Brooks, hunter and public relations director, Barnes Bullets –

    “Eileen’s cookbooks rock!”

  2. Terry Riebling, Pennsylvania deer hunter. –

    “I once had a vegan neighbor who hated the thought of hunting, until she chowed down on Eileen’s elk kabobs. Now she asks me when I’m going hunting again.”

  3. Stephen Carberry, cookbook buyer –

    “It’s incredible. All the info we always needed and never had. An instant classic.”

  4. GrizzlyBear –

    “This is the most concise, easiest to read and understand [game care and cooking] guide that I’ve seen…PERIOD. If you really want your meat tasting right then this is a MUST read, it will debunk even the most basic of our ‘old wives tales’ regarding animal care after the shot. Go buy it and let your mouth water.”

  5. Diana Rupp, editor of Sports Afield –

    “Eileen Clarke’s books are at the top of my list of great wild game cooking guides. . . . [She] is one of today’s foremost experts on game cookery . . . and Slice of the Wild is a real bullet-to-fork guide dedicated entirely to big-game recipes.”

  6. Joe –

    I need to buy another copy of Slice of the Wild. I lent mine to my uncle, but when I went back to get the book he said: “I love you boy…but if you touch that book, I’ll break your arms.” So I need another one.

  7. Kellywk –

    On Eileen’s work. I’ve never been much of a cook, usually if I have to fend for myself my main food groups are whatever can be cooked on a grill, tv dinners or takeout. I did make Eileen’s filet and pasta recipe from Slice of the Wild for a family get together. One of the wife’s uncles is a chef at a four star restaurant here in town and kept talking about how much he loved the food.

  8. Eileen Clarke –

    She [Eileen} is America’s premier wild game cooking authority. Sam Guy on 24hourcampfire.com

  9. Eileen Clarke –

    I’m enjoying the Hell outa the ones I ordered. I turned the cookbook over to my wifel for the time being. She’s pretty impressed with what a stone cold killer Ms. Clarke is! Gary G. bought Gun Gack 1 & 2, Slice of the Wild, Obsessions of a Rifle Loony and Queen of the Legal Tender Saloon.

  10. Sam Guy –

    She [Eileen} is America’s premier wild game cooking authority. Sam Guy

  11. fishnbpr –

    For some excellent books whether a novice or experienced processor of your own game. I purchased Slice of The Wild and Stalking The Wild Jerky books earlier this past fall. Some very insightful and useful information for field to table game care and some excellent recipes.

    –fishnbpr

  12. Eileen Clarke –

    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

  13. Eileen Clarke –

    Slice of The Wild is a super book.

    The first 60 pages or so has a lot of really good information in it about handling, aging and cutting, as mentioned. We grew up butchering all of our own deer. I started making some cuts that were new to me after reading Eileen’s book and it’s been for the better. The photos detailing the cuts are excellent. Thank you Eileen!
    BradD on 24hourcampfire

  14. Eileen Clarke –

    Shoutout to Eileen for this book. I had originally bought it for the recipes a few years ago, but recently shot a buck and wanted information on aging the meat which is covered in the book. The Taste and Tenderness Test is a great method, which seems like common sense after you read it but it helps to have guidance.

    I also appreciated the section on cutting, especially since this buck is tasty and tender. In the past, I have just hacked up animals, but am taking time to make some good cuts. I probably should have paid more attention to the beginning of the book in the past!

    Anyway, thanks Eileen for this great book.
    Jason on 24hourcampfire

  15. Eileen Clarke –

    Nearly every year at our annual Hunter Safety course at the gun club I recommend this book and have given at least one away to a worthy young coworker who needed to figure out how to cook the stuff they were shooting.
    The other week I was shuffling the freezer like we do if we get something and found some stew meat chunks that were a couple years old. With that whitetail stew meat I made up the “Rib Sticking Stew” on page 141 and despite having to substitute whatever decent local red that my better half had open instead of the medium dry sherry, it was wonderful!!
    Thanks again for the effort that went into the book, it is in my opinion the best one out there.
    BC30cal on 24hourcampfire

  16. Jerry H. –

    I’m writing to say the cookbooks (Slice of the Wild & Tenderize the Wild) 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.

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