Along with the recipes, Eileen Clarke offers extensive advice on the basics of outdoor cooking, cooking devices and how to make them more versatile, caring for game in the field, and how to determine cooking temperatures.
Includes such mouth-watering recipes as:
* Venison Rolls
* Melt-in-Your-Mouth Smoked Meatloaf
* Kansas City-Style Barbecued Elk Ribs
* Quick Raspberry Pheasant
* Smothered Quail with Black Walnut Sauce
* Slow-Smoked Duck in Maple Ginger Glaze
* Homemade Venison Hot Dogs
* Mesquite-Smoked Twelve-Hour Fajita Jerky
Also Recommended: "The Art of Wild Game Cooking," "The Venison Cookbook," "The Freshwater Fish Cookbook," "Classic Freshwater Fish Cooking."
Author Biography: Eileen Clarke combines her three loves in her cookbooks: hunting & fishing, writing, and experimenting with food. She is the author of Voyageur Press' Fish & Game Kitchen series: "The Venison Cookbook," "Classic Freshwater Fish Cooking," and "Freshwater Fish Cookbook;" She co-wrote, with Sil Strung, "The Art of Wild Game Cooking." Eileen has written articles on hunting, conservation, and natural history that have appeared in many magazines, including "Field & Stream," "Gray's Sporting Journal," "Wyoming Wildlife," "Shooting Sportsman," and "Montana Outdoors." She won first place prizes from the Outdoor Writer's Association of America in 1995 and 1993 for her articles. Eileen also does cooking demonstrations and has been featured on radio talk shows nationally.