November 22, 2009 in Outdoors

Are you game for eating venison? Cookbook tells how to end doubts

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“Fall-Apart Pot Roast” is a recipe for taming tough cuts of venison, but Eileen Clarke presents different cooking methods for more tender portions of deer and elk. Photo from Slice of the Wild
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Eileen Clarke is a remarkable package: She can hunt, shoot, butcher, cook and write.

The Montanan also is willing to share those skills so the rest of us pilgrims can get the most from the game we’ve harvested this season.

Clarke recently published her eighth cookbook, “Slice of the Wild.” This one’s a dandy devoted to handling and preparing big game from field to table.

The book stands apart from much of the crowd for several reasons:

•It’s written by a woman who, along with her husband, John Barsness, harvests and feasts on an average of four big-game animals – …

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  PhiltheBibliophil on November 22 at 4:52 p.m.

  You can spend alot of time coming up with exotic and good ways to cook venison. But, it must be “removed” from the place of the animals “expiration” in “good order”. Particularly how it is “cut up and deboned”. No amount of condiments will change the fact that an improperly prepared piece of meat will taste as tough as “road kill!”

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