Slice of the Wild
cut and cook game for your table
What are people saying about Slice of The Wild?
Diana Rupp, editor of Sports Afield says: “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.”
‘GrizzlyBear,’ at CarolinasOutdoor.com/forums says : “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.”
Stephen Carberry, cookbook buyer, says: “It’s incredible. All the info we always needed and never had. An instant classic.”
“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.” Terry Riebling, Pennsylvania deer hunter.
“Eileen’s cookbooks rock!” Jessica Brooks, hunter and public relations director, Barnes Bullets
What’s inside the book?
A hundred game recipes, 40 Wild Sides—tried and true side dishes Eileen and her husband, John Barsness, have paired with wild game for years—and an array of Tips & Tactics for making your wild game dinner less guess-ful. There is also a detailed, lavishly photographed section on game care, another on cutting your game to fit the size and tastes of your family so the steaks and roasts that end up on your table are as good as they can be. Did I mention the Rogues’ Gallery? A fork by fork (color photo by color photo) evaluation of a range of 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 game that’s ever been used. Know what you have before you start cutting and wrapping. No nonsense. No fancy stuff. And no more coping with mystery meat!
by Eileen Clarke
Hard cover, 10 ¼ x 8 ¼ inches
184 pages, 140 recipes
52 color and 63 black & white photos ...and
a bullet to fork how-to section that makes cutting game
as easy as sitting down to your kitchen table.
Buy this book and never pay a processor again.
$29.95 (includes media rate shipping in the U.S.)
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