Outdoor News Inc., publisher of locally written fishing and hunting outdoor newspapers in seven Great Lakes States, offers readers of its Minnesota, Wisconsin, Illinois, Ohio, Michigan, Pennsylvania, and New York publications a three- step process for crafting homemade venison sausage by Eileen Clarke, author of the cookbook- Sausage Season.

“Through our regular Taste of the Wild cooking feature, Outdoor News provides hunters and anglers with tips and recipes that help them to maximize their wild game and fish,” said Evy Gebhardt, marketing director for Outdoor News. “Eileen Clarke is a regular contributor to this column, and her tips and photos on sausage making in this piece are valuable guides for anyone who has considered making homemade sausage.” Suggestions on handling natural casings, and recipes for fresh Italian sausage and Polish sausage are included in the feature ,which appears in the October and November issues of Outdoor News.

Clarke’s tips on butchering venison can be found in the recipes section of OutdoorNews.com, or in her cookbook, which is available online at www.riflesandrecipes.com . Clarke is the author of eight wild game cookbooks, including Sausage Season: Making your wild meat wildly amazing. Other titles include Slice of the Wild: cut and cook game for your table. She serves on the Duck’s Unlimited Culinary Council, and has experience as a game cooking columnist and contributor of hunting stories for several national magazines. Clarke is an avid hunter who lives in Montana.

Contact

Evy Gebhardt
(763)398-3455
evy@outdoornews.com

Image courtesy Outdoor News

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