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
Jessica Brooks, hunter and public relations director, Barnes Bullets –
“Eileen’s cookbooks rock!”
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.”
Stephen Carberry, cookbook buyer –
“It’s incredible. All the info we always needed and never had. An instant classic.”
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.”
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.”
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.
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.
Eileen Clarke –
She [Eileen} is America’s premier wild game cooking authority. Sam Guy on 24hourcampfire.com
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.
Sam Guy –
She [Eileen} is America’s premier wild game cooking authority. Sam Guy
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
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