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Camp Cookin'

Luke talks outdoor cooking this week
Luke Clayton
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Luke talks outdoor cooking this week

In another life, Luke was a food writer for a major Texas newspaper. Part of his job was to visit restaurants that served game and fish. Certainly no chef, Luke does consider himself a pretty fair camp cook. This week, he shares a method of stir fry in which he uses game meat such as venison wild pork or quail or pheasant. Luke describes his method of preparing his stir fry at home or mid day BEFORE the afternoon hunt. I't not complicated but very tasty. Click and listen!

Learn more about Luke's book, KILL TO GRILL, THE ULTIMATE GUIDE TO HUNTING AND COOKING wild pork at his website www.catfishradio.org

As KETR Operations Manager, Kevin Jefferies is responsible for making sure you hear what you’re supposed to be hearing on FM 88.9 and ketr.org.
Outdoors writer/radio host/book author Luke Clayton has been addicted to everything outdoors related since his childhood when he grew up hunting and fishing in rural northeast Texas. Luke pens a weekly newspaper column that appears in 34 Texas newspapers and is Editor at Large for Extreme Hog Hunter Magazine, Bowhunting Adventures and East Texas Outdoors Magazine and field editor for Dallas Safari Club "Camp Talk" publication. Luke is on the pro staff of Mathews Bows, Smokin' Tex Electric Smokers, and GhostBlind. Follow his columns and listen to his weekly radio show throughout the year and you'll surely get exposed to many facets of the outdoor life.
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