Christmas Season Sausage Rollups Eileen Clarke Rifles and Recipes Just a Little Special Something for the Holidays
Pan-roasted Steaks with Mushroom Sauce
Easy Venison Stir Fry with Sweet Potato Fries Eileen Clarke Rifles and Recipes Need an easy, one pan meal with a sauce you can also use for wild game meats of all kinds? I’d start with this one. And feel free to switch out the fries for super-grain brown rice if you’d prefer, but cooked in an air fryer, those sweet potatoes are pretty healthy. They’re also a vibrant contrast to the spicy stir fry sauce. As for the meat, I’ve made this with venison as well as wild pig and would bet it would also work for pale-meated upland birds like pheasant and forest grouse.
Mental Health Food Eileen Clarke Rifles and Recipes That’s what casseroles are. But the most common enchilada casseroles have too much tortilla---just empty calories--for me. I want protein in hunting season, to keep me going for three or more hours--longer than white flour tortillas and sugar do. I need meat. And melted cheese. I carry candy bars in the field, but they’re for quick, short-term exertion, like driving home with a whitetail in the back of my truck. Once I’m home after a frigid morning’s hunt, I’m stacking protein to be ready for tomorrow.
Homemade Jerky- Just One More Reason to Fill the Freezer Eileen Clarke Rifles and Recipes Before we start on this jerky recipe, there are two important things to talk about. The first is the cayenne pepper. I used fresh cayenne. Cayenne loses potency over time, and with exposure to heat and light. So if you want the same results, use fresh.
Erwin’s Sazon Stew Eileen Clarke Rifles and Recipes Erwin’s Sazon Stew Yields: About 1 quart
Grill Season Will Soon be Gone with the Wind Eileen Clarke Rifles and Recipes Teriyaki is a very effective tenderizing marinade when you want to quick-cook meats. And the wasabi—Japanese horseradish--is a bonus. Wasabi is sold in both powder and paste forms. The paste is ready to use; the powder must be mixed with water and is traditionally rolled into a ball for serving. Depending on ambient humidity, you may need to adjust the water-to-powder ratio. But if you can roll it into a ball easily, the wasabi is ready to eat. (Wash hands carefully after handling it. You’ll regret getting any in your eyes.)
Duck, Duck, Goose Eileen Clarke Rifles and Recipes
Cooking the Wily Sharptail Eileen Clarke Rifles and Recipes I have to admit I’m not a big sage or sharptail grouse fan, but my husband and I do love the openness of prairie hunting, so have taken our fair share over the years. And every one of our Labradors can count a sage or sharptail grouse as their first ever wild bird. It’s much easier to keep an eye on the pup in open country, and easier to chase them down on the flats. Plus, it gives them—and us--several more weeks of hunting. Everyone’s happy. That changes when we get to the kitchen. While husband John and our furry friends are perfectly happy to eat sage birds as is, I insist on flavor modification.
Tasty Bits and Kitchen Tricks Eileen Clarke Rifles and Recipes This is one of those ‘favorite week-night recipes’ that looks like more work than it is. The onion is in chunks and, while a head of garlic is a lot to skin and slice, it’s easier to do with a mallet. More on that in a sec. Let’s talk Parmesan. We like Parmesan in wedges, not pre-grated, but we don’t grate it either. Instead, we stand the cheese up on a cutting board and take thin slices with a chef’s knife. Faster, easier, and yet it looks fancy on a plate.
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