1 00:00:07,920 --> 00:00:10,680 Speaker 1: As a guide and hunter, I've spent thousands of days 2 00:00:10,680 --> 00:00:13,760 Speaker 1: in the field. This show is about translating my hard 3 00:00:13,800 --> 00:00:17,599 Speaker 1: won experiences into tips and tactics they'll get you closer 4 00:00:17,600 --> 00:00:21,360 Speaker 1: to your ultimate goal success in the field. I'm Remy Warren. 5 00:00:21,720 --> 00:00:30,800 Speaker 1: This is cutting the distance. Welcome back to the podcast everyone. 6 00:00:31,200 --> 00:00:33,920 Speaker 1: This week is going to be my annual Christmas Special. 7 00:00:34,240 --> 00:00:36,560 Speaker 1: As a Holidays near it's a great time to share 8 00:00:36,640 --> 00:00:39,640 Speaker 1: hunting stories, to prepare meals of wild game, and enjoy 9 00:00:39,720 --> 00:00:42,680 Speaker 1: the harvest after the hunt. We put so much emphasis 10 00:00:42,760 --> 00:00:45,400 Speaker 1: on success of the hunt, but there's also a lot 11 00:00:45,440 --> 00:00:47,440 Speaker 1: of success to be had in the kitchen as well. 12 00:00:47,840 --> 00:00:49,600 Speaker 1: This week, I'm gonna be breaking down a few of 13 00:00:49,600 --> 00:00:52,280 Speaker 1: my all time favorite preps that you should try this 14 00:00:52,360 --> 00:00:56,160 Speaker 1: holiday season. And also stay tuned because if you've listened 15 00:00:56,200 --> 00:00:58,240 Speaker 1: to the Christmas Special before, you know that I like 16 00:00:58,360 --> 00:01:01,520 Speaker 1: to do a few special giveaways. But before I do that, 17 00:01:01,840 --> 00:01:04,280 Speaker 1: I figured i'd tell the story of this week's traditional 18 00:01:04,360 --> 00:01:07,880 Speaker 1: muzzleloader hunt in true Christmas fashion. I spent the week 19 00:01:07,959 --> 00:01:10,399 Speaker 1: chasing elk and white tailed deer in the mountains, but 20 00:01:10,480 --> 00:01:12,919 Speaker 1: as my time for the hunt wind down, I found 21 00:01:12,920 --> 00:01:16,080 Speaker 1: myself on the last evening of the last day looking 22 00:01:16,120 --> 00:01:18,600 Speaker 1: to fill a tag. This was my first time hunting 23 00:01:18,600 --> 00:01:21,280 Speaker 1: with a traditional muzzleloader, and honestly I would have taken 24 00:01:21,280 --> 00:01:24,080 Speaker 1: anything at this point. So come and join me on 25 00:01:24,120 --> 00:01:37,360 Speaker 1: a true hunt story I wrote in Christmas Verse twas 26 00:01:37,480 --> 00:01:40,800 Speaker 1: the week before Christmas, when hunting alone, visibility was bad 27 00:01:40,959 --> 00:01:44,200 Speaker 1: and almost time to go home. The traditional muzzleloader was 28 00:01:44,240 --> 00:01:46,880 Speaker 1: loaded with care, in hopes that an elk would soon 29 00:01:46,920 --> 00:01:50,480 Speaker 1: be there. I spotted some cows, all snug in their beds, 30 00:01:50,520 --> 00:01:54,160 Speaker 1: but no legal bulls with racks on their heads. It 31 00:01:54,280 --> 00:01:57,080 Speaker 1: was the last two hours hoping to load a cap. 32 00:01:57,560 --> 00:01:59,920 Speaker 1: I had just settled my brain on some white tailed 33 00:02:00,000 --> 00:02:03,560 Speaker 1: extrap when out of the woods there rose such a clatter. 34 00:02:03,840 --> 00:02:06,160 Speaker 1: I focused my bin notes to see what was the matter. 35 00:02:06,960 --> 00:02:09,440 Speaker 1: Away to the ground, I ducked like a flash, pulled 36 00:02:09,480 --> 00:02:12,000 Speaker 1: back the hammer, and got ready to blast. A small 37 00:02:12,000 --> 00:02:15,080 Speaker 1: buck emerged in the new fallen snow. I gave a 38 00:02:15,160 --> 00:02:18,320 Speaker 1: firm grip to the musket below when what to my 39 00:02:18,360 --> 00:02:21,560 Speaker 1: wondering eyes did appear but a bigger buck, a ten 40 00:02:21,639 --> 00:02:25,280 Speaker 1: point dear. He moved toward the other buck so lively 41 00:02:25,280 --> 00:02:28,040 Speaker 1: and quick. Then behind the bushes I heard their antlers 42 00:02:28,040 --> 00:02:31,680 Speaker 1: click more rapid than a beagle. I cut the distance 43 00:02:31,720 --> 00:02:34,480 Speaker 1: all the same and set up my camera and calmed 44 00:02:34,560 --> 00:02:38,160 Speaker 1: my brain. Now record now focus. Now, grabbed the gun 45 00:02:38,480 --> 00:02:41,880 Speaker 1: and focus in on the bigger one. Skip ranging onto aiming, 46 00:02:42,200 --> 00:02:45,400 Speaker 1: Calm my breath and rest the site behind the chest. 47 00:02:46,919 --> 00:02:50,840 Speaker 1: Focused on the iron sight shooting a patched ball. Now 48 00:02:50,880 --> 00:02:53,519 Speaker 1: one buck moved away, moved away, no hear go all. 49 00:02:53,960 --> 00:02:56,080 Speaker 1: As the bigger buck looked to turn, I let the 50 00:02:56,120 --> 00:02:59,400 Speaker 1: bullet fly, aiming on the buck perfectly on the side. 51 00:03:00,080 --> 00:03:03,040 Speaker 1: Black powder, smoke billowed, and the round ball flew. It 52 00:03:03,160 --> 00:03:05,680 Speaker 1: shot through the air and found its mark too. And 53 00:03:05,720 --> 00:03:09,760 Speaker 1: then after waiting, I walked over for proof. The buck 54 00:03:09,880 --> 00:03:12,880 Speaker 1: ran off, but I found the tracks from his hoof. 55 00:03:13,760 --> 00:03:16,880 Speaker 1: As I drew closer and was looking around, I saw 56 00:03:17,000 --> 00:03:20,560 Speaker 1: hair and blood on the ground, and then in the 57 00:03:20,600 --> 00:03:23,560 Speaker 1: thicks I spotted a hoof less than twenty yards from 58 00:03:23,600 --> 00:03:26,760 Speaker 1: the shot. There he lay tucked under a bush, A 59 00:03:26,880 --> 00:03:29,640 Speaker 1: younger buck, but he sported a good rack. It was 60 00:03:29,680 --> 00:03:33,080 Speaker 1: now time to drag this buck back. The truck was close. 61 00:03:33,400 --> 00:03:37,240 Speaker 1: It was a pretty easy carry. Honestly, the packout was cherry. 62 00:03:37,520 --> 00:03:39,960 Speaker 1: This traditional muzzleloader is a lot like a bow. I 63 00:03:40,000 --> 00:03:44,040 Speaker 1: had to get close, crawl real low. I cooked tenderloin 64 00:03:44,120 --> 00:03:46,600 Speaker 1: that night. It was not tough on the teeth. Into 65 00:03:46,600 --> 00:03:49,200 Speaker 1: the cast iron on a really high heat with just 66 00:03:49,240 --> 00:03:51,640 Speaker 1: some butter and seasoning. It was good to the belly. 67 00:03:52,040 --> 00:03:55,560 Speaker 1: The flavor of the success way better than anything prepared 68 00:03:55,600 --> 00:03:59,160 Speaker 1: by Mario Batali. Near the skinning pole, I grabbed my 69 00:03:59,160 --> 00:04:02,960 Speaker 1: gerber knife from a shelf and thought, I'll butcher him myself. 70 00:04:03,600 --> 00:04:06,360 Speaker 1: A quick skinning job. Down to the head. I quartered 71 00:04:06,440 --> 00:04:09,240 Speaker 1: him up with nothing to dread. I spoke not a word, 72 00:04:09,360 --> 00:04:12,560 Speaker 1: but went straight to work and removed the final quarter 73 00:04:12,640 --> 00:04:15,360 Speaker 1: with a jerk. I will use this whole deer, from 74 00:04:15,360 --> 00:04:17,919 Speaker 1: his tail to his nose. I put the meat in 75 00:04:17,960 --> 00:04:20,760 Speaker 1: a YETI so it would not be froze. It's really cold. Up. 76 00:04:21,400 --> 00:04:24,039 Speaker 1: I loaded the truck a Christmas song. I did whistle 77 00:04:24,800 --> 00:04:28,080 Speaker 1: this buck will be Christmas dinner with garlic, rosemary and 78 00:04:28,120 --> 00:04:31,440 Speaker 1: an olive oil drizzle. I had a great time hunting 79 00:04:31,440 --> 00:04:34,440 Speaker 1: with the old iron sight. So Merry Christmas to all 80 00:04:34,640 --> 00:04:48,320 Speaker 1: into all a good night. Now that is a Christmas 81 00:04:48,360 --> 00:04:51,120 Speaker 1: hunt story. I had a lot of fun this last 82 00:04:51,160 --> 00:04:54,600 Speaker 1: week hunting with the muzzleloader. UM's first time actually hunting 83 00:04:54,600 --> 00:04:57,839 Speaker 1: with a traditional muzzle looader and I learned a lot. Actually, 84 00:04:57,960 --> 00:05:01,760 Speaker 1: my wife got the gun for me, uh, two christmases 85 00:05:01,760 --> 00:05:03,799 Speaker 1: a go. It was something that I talked about wanting 86 00:05:03,800 --> 00:05:09,600 Speaker 1: to get into and never just actually doing it. And 87 00:05:09,760 --> 00:05:11,760 Speaker 1: I was pretty lucky because my father in law actually 88 00:05:12,960 --> 00:05:16,360 Speaker 1: is big into you know, traditional muzzle or black powder hunting, 89 00:05:16,720 --> 00:05:18,400 Speaker 1: and so he kind of showed me the ropes a 90 00:05:18,400 --> 00:05:21,760 Speaker 1: lot on the process of cleaning and and that was 91 00:05:21,839 --> 00:05:24,640 Speaker 1: kind of my main barrier to entry to that type 92 00:05:24,680 --> 00:05:27,159 Speaker 1: of hunt is just like not knowing really how to 93 00:05:27,320 --> 00:05:29,760 Speaker 1: use the gun, take care of the gun, being proficient 94 00:05:29,839 --> 00:05:32,520 Speaker 1: with it. And so I actually had a fifty four 95 00:05:32,520 --> 00:05:36,560 Speaker 1: caliber Peter Sali Uh. I guess it's a hawking style 96 00:05:37,240 --> 00:05:39,440 Speaker 1: mountain gun, and they call it a mountain gun. I 97 00:05:39,480 --> 00:05:42,120 Speaker 1: think it was not not super easy to carry in 98 00:05:42,120 --> 00:05:44,039 Speaker 1: the mountains. It's pretty heavy. I think it's got like 99 00:05:44,040 --> 00:05:47,599 Speaker 1: a thirty five inch barrel something like that. But you know, 100 00:05:48,440 --> 00:05:52,280 Speaker 1: frontiersman would use it because encounter a lot larger animals 101 00:05:53,120 --> 00:05:56,679 Speaker 1: out west at the time, grizzly bears, elk, bison, other things, 102 00:05:56,680 --> 00:06:00,839 Speaker 1: So definitely a little bit bigger than the order smaller 103 00:06:00,880 --> 00:06:03,960 Speaker 1: fifty cow hawkins. But I decided to go with that 104 00:06:03,960 --> 00:06:06,320 Speaker 1: because I was gonna be hunting either elk or deer. 105 00:06:07,880 --> 00:06:11,200 Speaker 1: One thing with late season hunts, I think something that 106 00:06:11,240 --> 00:06:13,360 Speaker 1: I kind of forget about is, you know, late season 107 00:06:13,440 --> 00:06:15,760 Speaker 1: hunting can be incredible. You know you've got if you 108 00:06:15,800 --> 00:06:18,240 Speaker 1: get the right weather, you can have animals move into 109 00:06:18,320 --> 00:06:20,599 Speaker 1: an area. They can they can be out in the 110 00:06:20,680 --> 00:06:23,880 Speaker 1: open um. The downside is you might run into that 111 00:06:23,920 --> 00:06:28,080 Speaker 1: same weather while you're hunting and have no visibility. Unfortunately, 112 00:06:28,120 --> 00:06:31,920 Speaker 1: for me, where I was at hunting up pretty high, 113 00:06:32,160 --> 00:06:35,760 Speaker 1: I did not have any viz to where I wanted 114 00:06:35,760 --> 00:06:37,159 Speaker 1: to go, to where I wanted to be. I was 115 00:06:37,839 --> 00:06:42,720 Speaker 1: fogged in, socked in, snowing blowing really hard. Uh, if 116 00:06:42,760 --> 00:06:44,880 Speaker 1: it wasn't snowing, snow from the ground was blowing in 117 00:06:44,960 --> 00:06:47,560 Speaker 1: your face. It was just made glassing impossible. So it 118 00:06:47,600 --> 00:06:49,880 Speaker 1: made the hunting a little tough. I did get in 119 00:06:49,920 --> 00:06:52,600 Speaker 1: on a few groups of elk with some smaller bulls. 120 00:06:52,720 --> 00:06:55,320 Speaker 1: I kind of saved my tag to hunt this particular 121 00:06:55,360 --> 00:06:58,440 Speaker 1: season looking for a better bull, and over the course 122 00:06:58,440 --> 00:07:01,120 Speaker 1: at archery and rifle season past st up some nice 123 00:07:01,160 --> 00:07:02,920 Speaker 1: six points some other bulls. Just saying I wanted the 124 00:07:02,960 --> 00:07:07,000 Speaker 1: experience to hunt the traditional muzzleloader this year. And one 125 00:07:07,040 --> 00:07:09,159 Speaker 1: thing I'd like to think of myself is I'd like 126 00:07:09,200 --> 00:07:10,960 Speaker 1: to think of myself as a hunter. It doesn't matter 127 00:07:11,000 --> 00:07:12,920 Speaker 1: what the season is, I like to try it all. 128 00:07:12,960 --> 00:07:15,640 Speaker 1: I like to if there was a hunting with spoons season, 129 00:07:15,680 --> 00:07:17,800 Speaker 1: I'd probably be into it and give it a shot. 130 00:07:18,160 --> 00:07:20,280 Speaker 1: And this was kind of one I've muzzleloaded hunted. I've 131 00:07:20,280 --> 00:07:23,120 Speaker 1: bow hunted of traditional bow hunted, but I had never 132 00:07:23,160 --> 00:07:27,440 Speaker 1: really jumped into hunting with a traditional muzzleloader. And there 133 00:07:27,440 --> 00:07:31,120 Speaker 1: actually is a big difference when hunting with one. I found. Um, 134 00:07:31,200 --> 00:07:33,800 Speaker 1: but this this particular hunt was really fun. I did 135 00:07:33,800 --> 00:07:36,480 Speaker 1: get in on a few elk, some small bulls down 136 00:07:36,520 --> 00:07:39,480 Speaker 1: a little bit lower, not really what I was looking for, 137 00:07:40,520 --> 00:07:42,720 Speaker 1: but I definitely also had in my mind, man, I 138 00:07:42,760 --> 00:07:45,240 Speaker 1: want to be successful with this gun because I haven't 139 00:07:45,520 --> 00:07:48,320 Speaker 1: hunted with it, and it was kind of like, well, 140 00:07:48,360 --> 00:07:51,240 Speaker 1: I'm kind of gone during the holiday season. Um, if 141 00:07:51,240 --> 00:07:54,880 Speaker 1: I'm away from home my wife and baby, I should 142 00:07:54,880 --> 00:07:57,840 Speaker 1: probably bring some meat home for Christmas. Not that I didn't. 143 00:07:57,880 --> 00:08:00,400 Speaker 1: It wasn't successful this season and had eat, but it 144 00:08:00,480 --> 00:08:02,040 Speaker 1: was it would be nice to have something fresh to 145 00:08:02,080 --> 00:08:04,560 Speaker 1: cook up for Christmas and New year's so I really 146 00:08:04,560 --> 00:08:06,880 Speaker 1: wanted to bring something home as well and be successful 147 00:08:06,920 --> 00:08:09,680 Speaker 1: with it. Uh. So that that was a lot of fun. 148 00:08:09,720 --> 00:08:11,720 Speaker 1: It's always fun to try something new, and it's fun 149 00:08:12,000 --> 00:08:14,520 Speaker 1: because it was a Christmas gift from my wife, something 150 00:08:14,560 --> 00:08:17,440 Speaker 1: that meant a lot. So it's a beautiful rifle, uh, 151 00:08:17,680 --> 00:08:22,160 Speaker 1: something about classic firearms, something about you know, just having 152 00:08:22,360 --> 00:08:25,600 Speaker 1: a wood stock and a metal butt plate and just 153 00:08:25,800 --> 00:08:27,760 Speaker 1: a lot of metal. And yeah it's heavy and it's 154 00:08:28,440 --> 00:08:31,960 Speaker 1: cumbersome and it's difficult to carry, but the thing looks 155 00:08:31,960 --> 00:08:34,679 Speaker 1: like a work art. That's fore daring, sure, and uh 156 00:08:34,800 --> 00:08:37,000 Speaker 1: carrying it around you know, Actually it was kind of fun. 157 00:08:37,000 --> 00:08:38,960 Speaker 1: It's something that made me think of my family, made 158 00:08:38,960 --> 00:08:41,679 Speaker 1: me think about the people that I love and and 159 00:08:41,760 --> 00:08:44,400 Speaker 1: trying something new and and having that and remembering that 160 00:08:44,480 --> 00:08:47,280 Speaker 1: gift as well. It was kind of a cool, cool 161 00:08:47,320 --> 00:08:50,439 Speaker 1: thing to do right before Christmas. So I enjoyed that. 162 00:08:50,559 --> 00:08:54,640 Speaker 1: And essentially the hunt went just as that poem planned out. 163 00:08:54,679 --> 00:08:57,200 Speaker 1: I was end of the end of the season, last hour, 164 00:08:57,360 --> 00:08:59,240 Speaker 1: the last day, I thought to myself, I was actually 165 00:08:59,440 --> 00:09:01,440 Speaker 1: kind of ended my on one day. I was supposed 166 00:09:01,440 --> 00:09:04,760 Speaker 1: to be back um the day prior, but ended up 167 00:09:05,679 --> 00:09:08,120 Speaker 1: pushing it like all right. Then it was the evening 168 00:09:08,120 --> 00:09:11,000 Speaker 1: and I had to leave that night long drive home, 169 00:09:12,320 --> 00:09:13,679 Speaker 1: so I'm like, I'm just gonna go out and look 170 00:09:13,720 --> 00:09:17,160 Speaker 1: for I was like thinking to myself, well, the visibilities battery. Now, 171 00:09:17,600 --> 00:09:19,800 Speaker 1: I'm probably not gonna find an elk, and if I do, 172 00:09:19,840 --> 00:09:21,480 Speaker 1: I'm gonna be packing it all night and then I'm 173 00:09:21,520 --> 00:09:26,080 Speaker 1: gonna be late getting home. So I decided to go 174 00:09:26,240 --> 00:09:28,920 Speaker 1: look for a white tail, and sure enough, I was thinking, 175 00:09:28,920 --> 00:09:30,439 Speaker 1: I was like, man, I probably would have shot a 176 00:09:30,480 --> 00:09:33,600 Speaker 1: dough if I could have. But a small buck was 177 00:09:33,640 --> 00:09:35,160 Speaker 1: the one that I saw, and I'm like, okay, I'll 178 00:09:35,200 --> 00:09:37,520 Speaker 1: hunt that buck. And then a bigger buck came out, 179 00:09:37,840 --> 00:09:41,200 Speaker 1: and then two started fighting, sparring each other, clicking, clacking 180 00:09:41,240 --> 00:09:44,560 Speaker 1: the horns together, and used that opportunity to sneak in. 181 00:09:44,600 --> 00:09:47,560 Speaker 1: I was actually self filming and I was able to 182 00:09:47,600 --> 00:09:49,600 Speaker 1: get the camera set up and they were behind the 183 00:09:49,640 --> 00:09:53,160 Speaker 1: brush so I couldn't really get a shot. I used 184 00:09:53,160 --> 00:09:56,280 Speaker 1: that opportunity when they're fighting to kind of move in unnoticed. 185 00:09:56,679 --> 00:09:59,480 Speaker 1: And it was pretty like the snow was not super loud, 186 00:09:59,520 --> 00:10:02,160 Speaker 1: but also not super quiet. It's it was really cold, 187 00:10:02,200 --> 00:10:05,079 Speaker 1: so it kept some of that fluff but just think 188 00:10:05,200 --> 00:10:07,959 Speaker 1: the stuff underneath made the noise, and I was moved 189 00:10:08,000 --> 00:10:10,240 Speaker 1: over in the little buck was fighting the bigger buck. 190 00:10:10,240 --> 00:10:12,040 Speaker 1: Bigger buck was behind some brush. I got the camera 191 00:10:12,080 --> 00:10:14,680 Speaker 1: set up. The smaller buck kind of saw me, but 192 00:10:14,760 --> 00:10:19,319 Speaker 1: not really super crazy curious. It was probably fifty yards 193 00:10:19,400 --> 00:10:21,360 Speaker 1: or less, I don't know. I didn't range it, just 194 00:10:21,400 --> 00:10:24,679 Speaker 1: look close. And he started to move off, and then 195 00:10:24,720 --> 00:10:26,840 Speaker 1: just as that other buck started to follow him, just 196 00:10:26,880 --> 00:10:29,120 Speaker 1: before I was able to get a shot off and 197 00:10:29,160 --> 00:10:32,240 Speaker 1: make a good shot, went over there and and had 198 00:10:32,240 --> 00:10:36,199 Speaker 1: a last day, last evening Christmas. Buck is pretty awesome 199 00:10:36,880 --> 00:10:39,680 Speaker 1: and one that I'll definitely remember for a very long 200 00:10:39,720 --> 00:10:47,600 Speaker 1: time for me after the season or bringing wild game 201 00:10:47,679 --> 00:10:49,920 Speaker 1: home and the Holidays go hand in hand because it's 202 00:10:49,920 --> 00:10:52,320 Speaker 1: the time of year when I can prepare that wild 203 00:10:52,360 --> 00:10:55,600 Speaker 1: game for friends and family, and you know, it's also 204 00:10:55,600 --> 00:10:58,400 Speaker 1: the time of year of gathering, getting together, sharing hunting 205 00:10:58,440 --> 00:11:01,640 Speaker 1: stories and and share being a good meal. I think 206 00:11:01,720 --> 00:11:05,160 Speaker 1: that over the course of the podcast during the Christmas season, 207 00:11:05,200 --> 00:11:07,640 Speaker 1: I've always tried to throw out a few recipe ideas, 208 00:11:08,000 --> 00:11:10,040 Speaker 1: and one thing that I do enjoy is I enjoy 209 00:11:10,120 --> 00:11:12,000 Speaker 1: bringing the meat home and then preparing it in a 210 00:11:12,040 --> 00:11:14,640 Speaker 1: way that is enjoyable for people that both hunt and 211 00:11:14,720 --> 00:11:17,520 Speaker 1: don't hunt. I really enjoy making a great meal out 212 00:11:17,559 --> 00:11:20,760 Speaker 1: of something that I've harvested. So this week I want 213 00:11:20,800 --> 00:11:23,240 Speaker 1: to kind of break down a few of my favorite 214 00:11:23,280 --> 00:11:27,880 Speaker 1: wild game preps. And I know that talking about cooking 215 00:11:28,200 --> 00:11:30,920 Speaker 1: and like listening to it and then trying to figure 216 00:11:30,960 --> 00:11:33,679 Speaker 1: it out might make it seem difficult, but I think 217 00:11:33,679 --> 00:11:35,800 Speaker 1: that I'm just gonna kind of glaze over the recipes, 218 00:11:35,840 --> 00:11:38,079 Speaker 1: the reasons that I cook things a certain way, give 219 00:11:38,120 --> 00:11:41,320 Speaker 1: you a few of my favorite holiday traditions or some 220 00:11:41,320 --> 00:11:44,080 Speaker 1: things that maybe you didn't think about. Um, we're gonna 221 00:11:44,080 --> 00:11:46,360 Speaker 1: break it down into doing a couple of different appetizers 222 00:11:46,400 --> 00:11:48,960 Speaker 1: and then a couple of different entrees, something that you 223 00:11:48,960 --> 00:11:51,360 Speaker 1: can make with pretty much anything, and I'll kind of 224 00:11:51,400 --> 00:11:54,480 Speaker 1: throw in some ways on how to change it for 225 00:11:54,559 --> 00:11:57,600 Speaker 1: something that you have now to make it a little 226 00:11:57,600 --> 00:12:00,800 Speaker 1: bit easier as well. Today I'm going to be posting 227 00:12:00,840 --> 00:12:04,520 Speaker 1: all these recipes video form on my YouTube page, so 228 00:12:04,600 --> 00:12:07,360 Speaker 1: those are there. But I think that the talking about 229 00:12:07,360 --> 00:12:08,839 Speaker 1: it it would be a good way to kind of 230 00:12:08,880 --> 00:12:11,120 Speaker 1: get you started, get your mind wrapped around it. So 231 00:12:11,200 --> 00:12:13,439 Speaker 1: you know, maybe you've got some of these items in 232 00:12:13,480 --> 00:12:15,800 Speaker 1: the fridge or freezer. You can go out and get 233 00:12:15,840 --> 00:12:19,120 Speaker 1: a few more little things and make an incredible meal 234 00:12:19,280 --> 00:12:22,160 Speaker 1: to share during the holiday season. So let's jump in. 235 00:12:22,240 --> 00:12:24,680 Speaker 1: One of my first things that I like to do. 236 00:12:25,360 --> 00:12:27,520 Speaker 1: One thing that I think it's overlooked with wild game 237 00:12:27,600 --> 00:12:32,439 Speaker 1: is making some incredible appetizers. One of my favorites to 238 00:12:32,600 --> 00:12:35,920 Speaker 1: do this time of year, which can be done very simple, 239 00:12:36,120 --> 00:12:40,000 Speaker 1: or in this way a little bit more complicated, is 240 00:12:40,080 --> 00:12:43,360 Speaker 1: duck nuggets. Now, if you are a small game hunter, 241 00:12:43,640 --> 00:12:47,360 Speaker 1: or or maybe you've gone out and you shot some 242 00:12:47,400 --> 00:12:49,719 Speaker 1: geese or whatever, this is a really good recipe for that. 243 00:12:50,040 --> 00:12:53,280 Speaker 1: Now it's also a really good recipe to do with 244 00:12:53,440 --> 00:12:57,560 Speaker 1: any venison as well. You can pretty much make this 245 00:12:57,640 --> 00:13:01,439 Speaker 1: with anything, and I'd like to dub this the world's 246 00:13:01,440 --> 00:13:03,840 Speaker 1: best deck nuggets. Now, you can make a nugget many 247 00:13:03,840 --> 00:13:08,040 Speaker 1: different ways. The first could just be kind of chunking 248 00:13:08,120 --> 00:13:10,480 Speaker 1: up pieces, breading it in deep frying it, and that 249 00:13:10,880 --> 00:13:12,880 Speaker 1: turns out pretty awesome. The way that I like to 250 00:13:12,920 --> 00:13:15,760 Speaker 1: do it imparts a little bit more flavor and it's 251 00:13:15,800 --> 00:13:17,760 Speaker 1: just a little bit Yeah, it's a little bit more 252 00:13:17,800 --> 00:13:21,160 Speaker 1: labor intensive, but it turns out just a little bit better. 253 00:13:22,440 --> 00:13:25,400 Speaker 1: Think about Okay, this is a really bad example, but 254 00:13:25,440 --> 00:13:27,400 Speaker 1: the way that I like to make these nuggets is 255 00:13:27,480 --> 00:13:31,720 Speaker 1: with ground meat, so very similar to like, I don't know, 256 00:13:32,320 --> 00:13:34,400 Speaker 1: the worst kind of nuggets you can get the right 257 00:13:34,440 --> 00:13:38,640 Speaker 1: like McDonald's nuggets or Dino nuggets from the freezer. This 258 00:13:38,720 --> 00:13:41,079 Speaker 1: is not that, Okay, So when you're thinking you can 259 00:13:41,160 --> 00:13:43,480 Speaker 1: ground meat and nuggets, yeah, this is not that. This 260 00:13:43,559 --> 00:13:46,080 Speaker 1: is imparting a little bit more flavor because you can 261 00:13:46,120 --> 00:13:48,800 Speaker 1: mix in some herbs and some other things and you 262 00:13:48,800 --> 00:13:51,480 Speaker 1: can make them kind of uniform shape, cook really well, 263 00:13:51,840 --> 00:13:53,720 Speaker 1: and they're incredible to eat. So I know that's a 264 00:13:53,760 --> 00:13:57,120 Speaker 1: bold claim, but it's the perfect blend of flavor, crunch, 265 00:13:57,280 --> 00:14:00,280 Speaker 1: and texture, and they're super savory. This way, it's a 266 00:14:00,320 --> 00:14:03,320 Speaker 1: definite crowd pleaser. So you're gonna get gather yourself up. 267 00:14:03,320 --> 00:14:05,800 Speaker 1: I don't know, probably about six ducks, maybe twelve duck breasts. 268 00:14:05,880 --> 00:14:08,720 Speaker 1: You could do this with um, a pound or two 269 00:14:08,800 --> 00:14:11,559 Speaker 1: of ground venison, whatever you got. Then I use about 270 00:14:11,559 --> 00:14:15,160 Speaker 1: a teaspoon of fresh time chopped up about a teaspoon 271 00:14:15,200 --> 00:14:18,280 Speaker 1: and fresh stage chopped up a teaspoon and garlic, salt, 272 00:14:18,760 --> 00:14:21,480 Speaker 1: and then you're gonna need some flour. So maybe like 273 00:14:21,840 --> 00:14:25,280 Speaker 1: I mean, this portion doesn't necessarily need to be exact, 274 00:14:25,320 --> 00:14:26,680 Speaker 1: but maybe like a cup and a half of flour, 275 00:14:26,680 --> 00:14:29,040 Speaker 1: a cup and a half of bread crumbs, two eggs 276 00:14:29,680 --> 00:14:32,440 Speaker 1: that you're gonna beat up, just you know, take them 277 00:14:32,440 --> 00:14:35,200 Speaker 1: out back and beat them. Uh, and then a table 278 00:14:35,240 --> 00:14:37,960 Speaker 1: spoon of or sorry, a tea spoon and garlic salt. 279 00:14:38,000 --> 00:14:40,520 Speaker 1: And then you're gonna need some vegetable oil for like, 280 00:14:40,560 --> 00:14:42,840 Speaker 1: if you've got a deep fryer, that's the best way 281 00:14:42,840 --> 00:14:44,600 Speaker 1: to do it, like a little tabletop deep frire. That's 282 00:14:44,600 --> 00:14:46,920 Speaker 1: the way we do it. We run it outside though, 283 00:14:47,160 --> 00:14:50,240 Speaker 1: so it doesn't just smell up the house and spray 284 00:14:50,360 --> 00:14:54,240 Speaker 1: oil everywhere or even like sometimes we use like a 285 00:14:54,240 --> 00:14:57,360 Speaker 1: turkey deep fryer, anything that you can fry oil, and 286 00:14:57,400 --> 00:15:02,440 Speaker 1: I like to fry stuff outside. My little secret secret 287 00:15:02,480 --> 00:15:05,760 Speaker 1: to keeping the holiday house clean. Um. And then so 288 00:15:05,840 --> 00:15:07,680 Speaker 1: the first step is gonna be you're gonna grind now 289 00:15:07,760 --> 00:15:09,640 Speaker 1: if you haven't, if you've got a grinder, you're gonna 290 00:15:09,640 --> 00:15:11,600 Speaker 1: grind up the duck breast. So you're essentially on a 291 00:15:11,640 --> 00:15:16,120 Speaker 1: fine grind setting making what would be your your nugget base. 292 00:15:16,200 --> 00:15:18,080 Speaker 1: So you're taking the breast and then grinding it up. 293 00:15:18,280 --> 00:15:21,440 Speaker 1: If you've already got ground venison, this isn't you just 294 00:15:21,520 --> 00:15:23,920 Speaker 1: pull it out of the freezer as is, grind it up. 295 00:15:23,920 --> 00:15:27,600 Speaker 1: I don't add any fat with the nuggets, um, but 296 00:15:27,680 --> 00:15:31,520 Speaker 1: I'm using the eggs uh to kind of if you 297 00:15:31,560 --> 00:15:33,560 Speaker 1: want to, you can add eggs in with the meat 298 00:15:33,600 --> 00:15:35,520 Speaker 1: to kind of hold it together a little bit better. 299 00:15:35,680 --> 00:15:38,040 Speaker 1: For the most part, though, I don't necessarily need to 300 00:15:38,080 --> 00:15:40,640 Speaker 1: add anything as a binder. So now you're gonna just 301 00:15:40,680 --> 00:15:43,520 Speaker 1: season that duck up or that grind up using like 302 00:15:43,760 --> 00:15:48,160 Speaker 1: that fresh chopped time, that sage, a little bit of garlic, salt. 303 00:15:48,360 --> 00:15:50,040 Speaker 1: You're just gonna mix it all in. And then what 304 00:15:50,080 --> 00:15:51,880 Speaker 1: I do is I line a cookie sheet with like 305 00:15:51,920 --> 00:15:55,520 Speaker 1: parchment paper, and I press the ground meat into like 306 00:15:55,560 --> 00:15:58,440 Speaker 1: a thin even layers. So I've got cookie sheet, I've 307 00:15:58,480 --> 00:16:01,480 Speaker 1: got the parchment paper maybe aper on top, and then 308 00:16:01,560 --> 00:16:05,760 Speaker 1: just push it let it like make one nice tray 309 00:16:05,800 --> 00:16:07,240 Speaker 1: of meat, and then I'll just cover it and let 310 00:16:07,240 --> 00:16:09,280 Speaker 1: it sit in the fridge for about an hour to 311 00:16:09,440 --> 00:16:11,560 Speaker 1: five hours. What that's doing is just kind of letting 312 00:16:11,600 --> 00:16:14,680 Speaker 1: it set kind of mixed together and kind of form 313 00:16:15,000 --> 00:16:18,160 Speaker 1: stay together. Then I'll pull that back out and I'll 314 00:16:18,200 --> 00:16:21,640 Speaker 1: just form bite size, like nugget patties. Then I'll dip 315 00:16:21,680 --> 00:16:24,240 Speaker 1: that in the flour first. Then I have some egg 316 00:16:24,440 --> 00:16:26,600 Speaker 1: beaten in a bowl. Then I dredge it in the 317 00:16:26,600 --> 00:16:29,800 Speaker 1: egg after the flour, and then I finally coat in 318 00:16:29,880 --> 00:16:32,120 Speaker 1: bread crumbs. Then I'm gonna heat that oil up to 319 00:16:32,360 --> 00:16:36,240 Speaker 1: three degrees and just fry the nuggets until they're golden brown. 320 00:16:36,400 --> 00:16:38,560 Speaker 1: Once they're done, I'll put them on a paper towel 321 00:16:38,640 --> 00:16:41,120 Speaker 1: line plate or something like that and let him drain, 322 00:16:41,320 --> 00:16:45,400 Speaker 1: and then just serve hot, good dipping sauce. Twelve breasts. 323 00:16:45,440 --> 00:16:47,760 Speaker 1: You know, that's a pretty good batch size, but you 324 00:16:47,760 --> 00:16:52,520 Speaker 1: don't necessarily need to adjust the proportions for smaller batches 325 00:16:52,520 --> 00:16:54,600 Speaker 1: because a lot of it, you know, you're just mixing 326 00:16:54,640 --> 00:16:57,280 Speaker 1: in um. You know, you can maybe cut some of 327 00:16:57,280 --> 00:17:00,200 Speaker 1: the herbs in half, but you can't really overseason in 328 00:17:00,200 --> 00:17:05,399 Speaker 1: my opinion. So that's that's one really good appetizer to 329 00:17:05,520 --> 00:17:08,639 Speaker 1: throw down with. Now, the next appetizer is going to 330 00:17:08,760 --> 00:17:12,000 Speaker 1: be one that Okay, maybe maybe, like I wish I 331 00:17:12,000 --> 00:17:13,800 Speaker 1: would have heard this earlier so I could have could 332 00:17:13,800 --> 00:17:16,240 Speaker 1: have saved some ribs. But if you happen to save 333 00:17:16,240 --> 00:17:20,240 Speaker 1: any wild game ribs, I think Korean short ribs are 334 00:17:20,280 --> 00:17:25,520 Speaker 1: an incredible, incredible way to prepare wild game ribs. I 335 00:17:25,560 --> 00:17:28,360 Speaker 1: think the ribs get often discarded and not really thought 336 00:17:28,400 --> 00:17:31,840 Speaker 1: about Christmas time. I save up ribs throughout the season 337 00:17:31,840 --> 00:17:34,800 Speaker 1: if I got a white tailor whatever. When I back 338 00:17:34,840 --> 00:17:36,480 Speaker 1: when we used to gather a lot and I would 339 00:17:36,480 --> 00:17:39,600 Speaker 1: do my what I like to call my famous Christmas party, 340 00:17:40,040 --> 00:17:42,400 Speaker 1: cooking up all different kinds of things. Ribs was just 341 00:17:42,520 --> 00:17:44,080 Speaker 1: like a home run. You know, most of the time 342 00:17:44,119 --> 00:17:47,000 Speaker 1: you think of ribs is not very good on wild game, 343 00:17:47,680 --> 00:17:51,680 Speaker 1: but prepared right, they can be incredible. And Korean short 344 00:17:51,760 --> 00:17:54,639 Speaker 1: ribs are one of my favorites. Now this recipe um 345 00:17:54,640 --> 00:17:57,400 Speaker 1: a good friend of mine, Bridget is Korean, and her 346 00:17:57,480 --> 00:18:03,080 Speaker 1: mom like had the traditional Korean short rib recipe that 347 00:18:03,400 --> 00:18:05,480 Speaker 1: is like their cream short ribs were always the best, 348 00:18:05,520 --> 00:18:07,880 Speaker 1: and they should be because they're from Korea. And so 349 00:18:08,040 --> 00:18:11,280 Speaker 1: I think that I kind of got like the recipe. 350 00:18:11,440 --> 00:18:13,840 Speaker 1: And one thing that I found out there's a lot 351 00:18:13,880 --> 00:18:16,080 Speaker 1: of sugar and good Korean short ribs, and that was 352 00:18:16,160 --> 00:18:18,439 Speaker 1: that I would always try to mimic it myself in 353 00:18:18,520 --> 00:18:21,640 Speaker 1: some way, shape or form, and then I figured it out. 354 00:18:21,680 --> 00:18:24,600 Speaker 1: You just got to use the sugar. It really, it 355 00:18:24,720 --> 00:18:26,960 Speaker 1: really makes it good. So what I do first, Like 356 00:18:26,960 --> 00:18:31,560 Speaker 1: if I've got elk, generally, especially if I um got 357 00:18:31,560 --> 00:18:33,160 Speaker 1: in a place where I could pull all the ribs 358 00:18:33,160 --> 00:18:36,160 Speaker 1: off bone in ribs. Uh maybe you maybe you did 359 00:18:36,160 --> 00:18:37,879 Speaker 1: like a ribberal on your elk. I don't know if 360 00:18:37,880 --> 00:18:39,479 Speaker 1: you do that. When I A lot of times if 361 00:18:39,520 --> 00:18:42,200 Speaker 1: I don't want carry the ribs out, I actually just um, 362 00:18:42,240 --> 00:18:43,879 Speaker 1: you know, take all the meat off in one and 363 00:18:43,920 --> 00:18:47,880 Speaker 1: I make the same exact thing, just boneless short ribs. Um. 364 00:18:47,920 --> 00:18:49,639 Speaker 1: And so what you're gonna need. You're gonna need some 365 00:18:49,680 --> 00:18:52,320 Speaker 1: soy sauce about half a cup, and then a quarter 366 00:18:52,359 --> 00:18:55,439 Speaker 1: cup of soda and that's like either mountain dew or 367 00:18:55,720 --> 00:18:59,720 Speaker 1: seven up or some kind of clear citrus soda. And 368 00:18:59,760 --> 00:19:01,760 Speaker 1: then you're gonna go a quarter cup of sugar. So 369 00:19:01,800 --> 00:19:04,080 Speaker 1: there's like I don't know how much sugar is in 370 00:19:04,119 --> 00:19:06,440 Speaker 1: a quarter cup of soda, but um, then you're adding 371 00:19:06,480 --> 00:19:09,159 Speaker 1: a quarter cup of sugar and then about tablespoon of 372 00:19:09,200 --> 00:19:13,480 Speaker 1: sesame oil and three tablespoons of graded Asian pair. You 373 00:19:13,480 --> 00:19:15,480 Speaker 1: can use any kind of pair if it's like I know, 374 00:19:15,520 --> 00:19:17,840 Speaker 1: I get those like people send as a gift where 375 00:19:17,880 --> 00:19:20,840 Speaker 1: they like Harry and David Pears or something like wrapped 376 00:19:20,880 --> 00:19:23,439 Speaker 1: up in foil. I've used those for this around this 377 00:19:23,480 --> 00:19:25,720 Speaker 1: time of year. They're great. Um. And then two table 378 00:19:25,800 --> 00:19:29,240 Speaker 1: spoons of mint scarlet and about a teaspoon of grated ginger. 379 00:19:30,000 --> 00:19:31,879 Speaker 1: So what this is the ribs? Like think about a 380 00:19:31,880 --> 00:19:34,120 Speaker 1: whole rib cage and you're just cutting along, so there's 381 00:19:34,200 --> 00:19:36,960 Speaker 1: multiple rib bones in each short rib, I would say, 382 00:19:36,960 --> 00:19:39,280 Speaker 1: so I just like use a band saw or saw 383 00:19:39,400 --> 00:19:42,199 Speaker 1: or saws all or whatever. I generally just use like 384 00:19:42,240 --> 00:19:45,000 Speaker 1: a saws all with a pretty much like a metal 385 00:19:45,000 --> 00:19:47,320 Speaker 1: cutting blade and just ripped through them. So you mix 386 00:19:47,359 --> 00:19:50,159 Speaker 1: all that stuff together that makes your marinade. You just 387 00:19:50,320 --> 00:19:52,400 Speaker 1: soak it. You can soak it up to all day, 388 00:19:52,560 --> 00:19:54,440 Speaker 1: or do it in the morning, soak it all day, 389 00:19:54,760 --> 00:19:56,479 Speaker 1: cook him at night. Just let it soak in that 390 00:19:57,000 --> 00:19:59,600 Speaker 1: and then you just throw it on the grill about 391 00:19:59,600 --> 00:20:03,880 Speaker 1: three minute to preside and they come out incredible. Just 392 00:20:04,240 --> 00:20:06,720 Speaker 1: something to think about, something a little different. Maybe, I 393 00:20:06,800 --> 00:20:09,040 Speaker 1: know there's you know a lot of people probably have 394 00:20:09,119 --> 00:20:12,480 Speaker 1: not had Korean short ribs with elk or venison, and 395 00:20:12,520 --> 00:20:16,320 Speaker 1: they turn out great. Now, this one could be either 396 00:20:16,760 --> 00:20:20,240 Speaker 1: an appetizer or an entree and it's a little bit different. 397 00:20:20,280 --> 00:20:22,040 Speaker 1: I kind of got this recipe, and maybe I've talked 398 00:20:22,080 --> 00:20:24,159 Speaker 1: about this one before, but I got this recipe. My 399 00:20:24,240 --> 00:20:28,320 Speaker 1: dad and I were stranded in Kodiak when you're temporarily 400 00:20:28,440 --> 00:20:31,200 Speaker 1: due to some weather, a lot of harsh wind and rain, 401 00:20:31,800 --> 00:20:34,439 Speaker 1: and in the confusion of packing, my dad was supposed 402 00:20:34,440 --> 00:20:36,520 Speaker 1: to grab the bag that had the food, and he 403 00:20:36,600 --> 00:20:39,440 Speaker 1: ended up like grabbing some ex like the wrong bag. 404 00:20:39,560 --> 00:20:41,280 Speaker 1: So we got there and we just didn't have enough 405 00:20:41,280 --> 00:20:42,760 Speaker 1: food for the time we were supposed to be there. 406 00:20:42,920 --> 00:20:45,240 Speaker 1: And then weather moved in and we got like how 407 00:20:45,280 --> 00:20:48,000 Speaker 1: to stay there for a longer period of time. So 408 00:20:48,320 --> 00:20:50,040 Speaker 1: we went out and shot some deer. We had deer 409 00:20:50,040 --> 00:20:52,560 Speaker 1: tags is great, and now we said, cool, we've got 410 00:20:52,640 --> 00:20:56,320 Speaker 1: all the food we need. Um. So we had fresh meat, 411 00:20:56,359 --> 00:20:58,440 Speaker 1: but we just didn't really have anything to season it with, 412 00:20:59,040 --> 00:21:00,880 Speaker 1: and so we just had to provising. We were pretty 413 00:21:00,880 --> 00:21:02,960 Speaker 1: close to the ocean. So what I ended up doing 414 00:21:03,000 --> 00:21:06,159 Speaker 1: we got some driftwood. We built a large fire. UH. 415 00:21:06,359 --> 00:21:09,240 Speaker 1: Scrounged around and found it like a large flat rock, 416 00:21:09,720 --> 00:21:13,280 Speaker 1: and then I got the UH. I just dunked it 417 00:21:13,320 --> 00:21:16,480 Speaker 1: in the ocean, got a lot of little salty ocean water, 418 00:21:16,600 --> 00:21:18,879 Speaker 1: got got a bunch of extra water to like. I 419 00:21:18,920 --> 00:21:21,480 Speaker 1: actually found a cup. It was like a sports cup 420 00:21:21,520 --> 00:21:24,280 Speaker 1: from probably a tanker that had spilled somewhere in the seas. 421 00:21:25,000 --> 00:21:29,640 Speaker 1: Plastic just shows up in random places. Um and uh. 422 00:21:30,160 --> 00:21:32,240 Speaker 1: So I had that, and so got the hot rocks 423 00:21:32,280 --> 00:21:34,159 Speaker 1: super hot, and they kept pouring the salt water on 424 00:21:34,200 --> 00:21:36,720 Speaker 1: it to use the salt from the ocean to help 425 00:21:36,760 --> 00:21:40,919 Speaker 1: season the meat. And then as the water evaporated, leave 426 00:21:40,960 --> 00:21:43,520 Speaker 1: the salt behind. So he cut strips off and then 427 00:21:43,800 --> 00:21:45,399 Speaker 1: put it on the stone and then cooking on the 428 00:21:45,400 --> 00:21:47,840 Speaker 1: hot rock and cut some the blacktail back fat off 429 00:21:47,880 --> 00:21:49,720 Speaker 1: and use that as well. And it was one of 430 00:21:49,720 --> 00:21:51,919 Speaker 1: the best camp meals we'd ever had. Of course, we 431 00:21:51,920 --> 00:21:55,400 Speaker 1: were extremely hungry, but I kind of thought, let's recreate 432 00:21:55,480 --> 00:21:57,800 Speaker 1: this at home. So what I do is I I've 433 00:21:57,800 --> 00:21:59,960 Speaker 1: actually found a big rock when I was at checker. 434 00:22:00,280 --> 00:22:02,119 Speaker 1: Like part of this recipe is just going and finding 435 00:22:02,119 --> 00:22:04,240 Speaker 1: a big flat stone. And then what you do is 436 00:22:04,240 --> 00:22:06,240 Speaker 1: you can get the barbecue real hot, put the rock 437 00:22:06,320 --> 00:22:08,800 Speaker 1: on there, and get the rock super hot. About an 438 00:22:08,840 --> 00:22:10,879 Speaker 1: inch and a half or more thickness is good for 439 00:22:10,960 --> 00:22:14,000 Speaker 1: retaining heat and then doesn't easily break just as the 440 00:22:14,000 --> 00:22:15,880 Speaker 1: side don't wash the rock before you cook on it, 441 00:22:16,400 --> 00:22:18,200 Speaker 1: but you want it nice and dry when you throw 442 00:22:18,200 --> 00:22:19,680 Speaker 1: it on there. And then after you do that, I 443 00:22:19,760 --> 00:22:21,440 Speaker 1: kind of just like season the top of it with 444 00:22:21,480 --> 00:22:22,840 Speaker 1: a little bit of olive oil, kind of like you 445 00:22:22,880 --> 00:22:26,080 Speaker 1: would have like a cast iron pan. Uh. And then 446 00:22:26,320 --> 00:22:28,320 Speaker 1: for this recipe, and what I'm what we're doing is 447 00:22:28,400 --> 00:22:30,800 Speaker 1: essentially making like a hot rock steaks. I'm cooking it 448 00:22:30,880 --> 00:22:33,520 Speaker 1: on the salted rock, and then I do like a 449 00:22:33,600 --> 00:22:35,760 Speaker 1: chimney cherry sauce outside of that. So you just need 450 00:22:35,800 --> 00:22:39,080 Speaker 1: some core salt, pepper, and clove of garlic, some regano, 451 00:22:39,560 --> 00:22:42,840 Speaker 1: dried parsley, maybe a quarter a couple of light olive oil, 452 00:22:42,920 --> 00:22:46,280 Speaker 1: some Worcestershire sauce, worst shure sauce, that's a good word. 453 00:22:46,880 --> 00:22:49,199 Speaker 1: And uh, and then I make a marinade out of 454 00:22:49,200 --> 00:22:51,520 Speaker 1: that first, and then I'll take the meat put it 455 00:22:51,520 --> 00:22:53,840 Speaker 1: in the marinade, or you can even just do it unmarrinated, 456 00:22:54,440 --> 00:22:56,040 Speaker 1: and then it's time to cook. So what we'll do 457 00:22:56,080 --> 00:22:58,840 Speaker 1: is we'll we'll put the rock on the grill, heat 458 00:22:58,880 --> 00:23:01,920 Speaker 1: it super hot, get of like five degrees like the 459 00:23:01,960 --> 00:23:04,679 Speaker 1: grill probably five degrees for at least five minutes. And 460 00:23:04,720 --> 00:23:07,120 Speaker 1: then what I do is I will pour a bunch 461 00:23:07,160 --> 00:23:10,440 Speaker 1: of salt in the water and get like salty water going. 462 00:23:11,160 --> 00:23:13,320 Speaker 1: Then you're gonna make uh, then you're gonna get like 463 00:23:13,320 --> 00:23:16,000 Speaker 1: a rag or something of the sort and make like 464 00:23:16,040 --> 00:23:18,240 Speaker 1: a mop. So we're gonna dip the mop in the 465 00:23:18,280 --> 00:23:21,479 Speaker 1: salt water and then mop the hot rock with that 466 00:23:21,520 --> 00:23:24,600 Speaker 1: salt water. And you'll notice as that rock heats the water, 467 00:23:24,680 --> 00:23:27,280 Speaker 1: the water burns off, and then we get this nice 468 00:23:27,280 --> 00:23:29,720 Speaker 1: salty rock. I know there's like something you can buy, 469 00:23:29,720 --> 00:23:31,800 Speaker 1: It's like a Himalayan salt rock that you can cook on. 470 00:23:32,359 --> 00:23:34,520 Speaker 1: You could just do that too, but this is kind 471 00:23:34,520 --> 00:23:37,480 Speaker 1: of a d i y version of that. So you 472 00:23:37,760 --> 00:23:39,920 Speaker 1: get that rock nice and salty, and then you don't 473 00:23:39,920 --> 00:23:42,840 Speaker 1: even really need to um salt your steak if you 474 00:23:42,880 --> 00:23:46,240 Speaker 1: don't want. I generally oftentimes just get like a nice 475 00:23:46,280 --> 00:23:49,440 Speaker 1: steak dry. I'll cut slices kind of thin and then 476 00:23:50,240 --> 00:23:53,400 Speaker 1: throw it on that salted hot rock, close it and 477 00:23:53,440 --> 00:23:56,159 Speaker 1: just let it cook and then flip it doesn't even 478 00:23:56,320 --> 00:23:58,520 Speaker 1: maybe two and a half minutes per side pretty quick, 479 00:23:58,920 --> 00:24:01,960 Speaker 1: and then pull it off. I like get pretty rare 480 00:24:01,960 --> 00:24:05,399 Speaker 1: re internal temperature. And then in between the cooking, so 481 00:24:05,520 --> 00:24:07,960 Speaker 1: you like mop the rock and then let it reheat 482 00:24:08,280 --> 00:24:11,080 Speaker 1: so it gets really hot, and maybe do a few 483 00:24:11,080 --> 00:24:14,040 Speaker 1: more passes about that, let it reheat again, and then 484 00:24:15,119 --> 00:24:17,280 Speaker 1: you throw your steak on, so you're you're essentially using 485 00:24:17,320 --> 00:24:20,159 Speaker 1: the salty rock to impart that kind of salt and 486 00:24:20,280 --> 00:24:24,080 Speaker 1: seer onto your steak. You could also do this like 487 00:24:24,119 --> 00:24:25,880 Speaker 1: on a cast iron skillet too. If you don't want 488 00:24:25,880 --> 00:24:27,639 Speaker 1: to do the rock thing, you can you can actually 489 00:24:27,640 --> 00:24:30,440 Speaker 1: take a dry cast iron pan, salt it and then 490 00:24:30,480 --> 00:24:32,480 Speaker 1: throw your stakes in on that. Don't use any oil 491 00:24:32,560 --> 00:24:35,200 Speaker 1: or anything. And you think it would stick, but um, 492 00:24:35,200 --> 00:24:37,119 Speaker 1: it doesn't as long as it's really hot and you 493 00:24:37,200 --> 00:24:40,520 Speaker 1: got that salt in there. And then afterwards, like I'll 494 00:24:40,520 --> 00:24:42,720 Speaker 1: make a chimny cherry sauce or some kind of sauce 495 00:24:42,760 --> 00:24:44,639 Speaker 1: and coat at the top of it, and that can 496 00:24:44,720 --> 00:24:46,679 Speaker 1: be It's really good, like as a finger food or 497 00:24:46,680 --> 00:24:49,160 Speaker 1: even as a as an entree. Just something a little 498 00:24:49,160 --> 00:24:52,320 Speaker 1: bit different. Now, if you're a small game hunter, goose hunter, 499 00:24:52,400 --> 00:24:55,720 Speaker 1: duck hunter. A traditional thing that I cook around the holidays, 500 00:24:55,720 --> 00:24:59,520 Speaker 1: whether it be Christmas or New Year's happens to be duck. 501 00:25:00,040 --> 00:25:02,119 Speaker 1: I like adding a little bit of duck to my 502 00:25:02,480 --> 00:25:05,200 Speaker 1: wild game diet because it's kind of like the fatty 503 00:25:05,320 --> 00:25:08,320 Speaker 1: version of wild game. Wild Games, so lean and I 504 00:25:08,400 --> 00:25:11,760 Speaker 1: kind of also craved some of that fat as well, 505 00:25:11,800 --> 00:25:15,000 Speaker 1: and I find that fat by duck hunting for the 506 00:25:15,040 --> 00:25:19,080 Speaker 1: most part. Now, this this recipe, I was actually in 507 00:25:19,600 --> 00:25:22,800 Speaker 1: uh first year I lived in New Zealand ended up 508 00:25:22,880 --> 00:25:25,200 Speaker 1: it's kind of it's actually a long story, but I 509 00:25:25,320 --> 00:25:27,720 Speaker 1: ended up working, like starting to work for this guy, 510 00:25:27,800 --> 00:25:29,560 Speaker 1: but I didn't have a vehicle at the time, so 511 00:25:29,600 --> 00:25:31,719 Speaker 1: I got dropped off and he just kind of dropped 512 00:25:31,960 --> 00:25:34,680 Speaker 1: me off this like this place we're going to be 513 00:25:34,760 --> 00:25:38,560 Speaker 1: working and they never showed back up. And it's a 514 00:25:38,640 --> 00:25:42,399 Speaker 1: very long story because the guy who owned the place 515 00:25:42,400 --> 00:25:43,960 Speaker 1: didn't know what was going on. I didn't know what 516 00:25:44,080 --> 00:25:45,800 Speaker 1: was going on. The only person knew what was going 517 00:25:45,880 --> 00:25:48,560 Speaker 1: on was the guy that dropped me off. And so 518 00:25:48,680 --> 00:25:51,520 Speaker 1: me and my buddy Bart were there and we like 519 00:25:51,600 --> 00:25:54,080 Speaker 1: had nothing to eat, and we didn't know where anything was, 520 00:25:54,119 --> 00:25:57,320 Speaker 1: Like town was a very long walk away and it's 521 00:25:57,320 --> 00:26:00,159 Speaker 1: just kind of in the middle of nowhere. And was 522 00:26:00,200 --> 00:26:04,159 Speaker 1: funny because we we was like, oh, we're going hunting 523 00:26:04,160 --> 00:26:07,040 Speaker 1: and we're we end up having this there's the apple 524 00:26:07,040 --> 00:26:09,880 Speaker 1: tree at back and ran into the guy, uh someone, 525 00:26:09,920 --> 00:26:11,199 Speaker 1: I was like, hey, do you mind if we, you know, 526 00:26:11,240 --> 00:26:14,560 Speaker 1: eat these apples? And after like four days, I mean, 527 00:26:14,600 --> 00:26:17,400 Speaker 1: we figured out how to cook apples every which way. 528 00:26:17,800 --> 00:26:20,280 Speaker 1: I mean, that's we lived on just apples because that's 529 00:26:20,280 --> 00:26:21,840 Speaker 1: all we had to eat his apple tree. And the 530 00:26:21,920 --> 00:26:25,000 Speaker 1: guy who owned the place where we're staying, and he's like, man, 531 00:26:25,040 --> 00:26:27,639 Speaker 1: these guys really want apples, you know, and he was 532 00:26:27,720 --> 00:26:30,399 Speaker 1: kind of it was just funny because we ended up 533 00:26:30,440 --> 00:26:32,879 Speaker 1: becoming really good friends. But at the time he he 534 00:26:32,880 --> 00:26:34,879 Speaker 1: didn't like us because he's like, what are these guys 535 00:26:34,960 --> 00:26:37,119 Speaker 1: doing here? Because he's pissed at the guy that dropped 536 00:26:37,160 --> 00:26:41,000 Speaker 1: us off. As just a very confusing story, but we 537 00:26:41,119 --> 00:26:43,560 Speaker 1: ended up just living on these apples for close to 538 00:26:43,600 --> 00:26:45,680 Speaker 1: a week and he noticed. He's like, man, he was 539 00:26:45,760 --> 00:26:48,040 Speaker 1: really like apples. So he came where he's like, hey, 540 00:26:48,160 --> 00:26:51,120 Speaker 1: uh he guys, like, what's the deal with the apples. 541 00:26:51,280 --> 00:26:54,359 Speaker 1: We're like, oh, we don't have any food. He's like, oh, crap, okay. 542 00:26:54,680 --> 00:26:57,280 Speaker 1: So then we just like he realized that we didn't 543 00:26:57,280 --> 00:26:59,640 Speaker 1: know what was going on either, and became very good 544 00:26:59,640 --> 00:27:02,280 Speaker 1: friends and he invited us into his house to eat 545 00:27:02,440 --> 00:27:05,560 Speaker 1: later that year. Um because we cook with so many apples, 546 00:27:05,640 --> 00:27:08,440 Speaker 1: we just uh kept the theme going. You think I'd 547 00:27:08,440 --> 00:27:10,880 Speaker 1: be sick apples. But we end up making this roast 548 00:27:10,960 --> 00:27:14,320 Speaker 1: duck recipe because when the duck season started, we shot 549 00:27:14,320 --> 00:27:18,360 Speaker 1: a bunch of Paradise ducks mallards and and roasted some 550 00:27:18,760 --> 00:27:21,560 Speaker 1: ducks this way. And I actually added a little bit 551 00:27:21,560 --> 00:27:24,600 Speaker 1: of bacon too the recipe there. We by that point 552 00:27:24,600 --> 00:27:28,080 Speaker 1: we had vehicles and everything was sorted out. But this 553 00:27:28,119 --> 00:27:30,240 Speaker 1: is my honey roasted duck recipe, and I think it 554 00:27:30,240 --> 00:27:33,040 Speaker 1: turns out really good. Now you could even just maybe 555 00:27:33,040 --> 00:27:35,840 Speaker 1: do this with a stuffed backstrap. I would think it's 556 00:27:35,880 --> 00:27:37,800 Speaker 1: like a little bit of sweet, little bit of savory. 557 00:27:37,840 --> 00:27:40,320 Speaker 1: But that extra fat in the duck or goose or 558 00:27:40,400 --> 00:27:43,560 Speaker 1: speckled belly goose, it turns out really good. So it's 559 00:27:43,560 --> 00:27:47,000 Speaker 1: just about four apples, some honey, time, butter, rosemary, thyme 560 00:27:47,040 --> 00:27:49,760 Speaker 1: and rosemary pretty much in everything I cook, and then 561 00:27:49,800 --> 00:27:53,240 Speaker 1: some salt and pepper. I like to pluck the duck hole. 562 00:27:53,640 --> 00:27:55,960 Speaker 1: Heat that oven too about four fifty It's gonna go 563 00:27:56,000 --> 00:27:58,520 Speaker 1: in there for about ten to fifteen minutes. So I'll 564 00:27:58,560 --> 00:28:00,840 Speaker 1: dice up the apples. I'll put a little bit of honey, 565 00:28:01,200 --> 00:28:05,560 Speaker 1: some thyme, and some rosemary inside the cavity of the 566 00:28:05,680 --> 00:28:08,200 Speaker 1: duck or goose. And then you can even if you 567 00:28:08,240 --> 00:28:10,080 Speaker 1: want to chop a bacon at a little bit extra fat. 568 00:28:10,080 --> 00:28:12,080 Speaker 1: If it's a real lean bird, you could do that, 569 00:28:12,160 --> 00:28:14,720 Speaker 1: maybe a little bit extra butter in there. Um, But 570 00:28:14,760 --> 00:28:16,879 Speaker 1: what that's gonna do. What that stuffing does is kind 571 00:28:16,880 --> 00:28:19,520 Speaker 1: of holds the moisture in whatever you're cooking. Wild game 572 00:28:19,600 --> 00:28:22,040 Speaker 1: tends to dry out, So anything that we can trap 573 00:28:22,080 --> 00:28:24,479 Speaker 1: that moisture in and prevent it from drying out is 574 00:28:24,520 --> 00:28:26,919 Speaker 1: what we want to do. And then waterfowl I like 575 00:28:26,960 --> 00:28:31,160 Speaker 1: to cook to a fairly rare temperature and maybe one max. 576 00:28:31,560 --> 00:28:34,000 Speaker 1: So we're gonna stuff it, maybe a little salt and 577 00:28:34,000 --> 00:28:35,880 Speaker 1: pepper on it, and put it in a roasting pot 578 00:28:35,920 --> 00:28:37,720 Speaker 1: with a little oil and butter in the bottom, just 579 00:28:37,720 --> 00:28:40,360 Speaker 1: to keep it from sticking and burning, and then throw 580 00:28:40,400 --> 00:28:43,640 Speaker 1: that in the oven about four or fifty. You could 581 00:28:43,840 --> 00:28:47,000 Speaker 1: leave it covered or not. Um, pull it out, check 582 00:28:47,040 --> 00:28:49,880 Speaker 1: the temperature with a meat thermometer or poking it when 583 00:28:49,920 --> 00:28:52,640 Speaker 1: it comes like I like, when the juice is kind 584 00:28:52,640 --> 00:28:55,640 Speaker 1: of running clear pink, that seems to be like the 585 00:28:55,720 --> 00:28:58,000 Speaker 1: right the right time. And then what we're gonna do 586 00:28:58,080 --> 00:29:00,680 Speaker 1: is We're gonna take the honey and just coat the 587 00:29:00,680 --> 00:29:02,680 Speaker 1: bird and honey, and then I'll even throw a little 588 00:29:02,720 --> 00:29:04,719 Speaker 1: bit of more fresh time on the top and then 589 00:29:04,760 --> 00:29:07,240 Speaker 1: put it back under the broil for about five minutes, 590 00:29:07,280 --> 00:29:10,880 Speaker 1: so if it's about one degrees one twenty something like that, 591 00:29:11,080 --> 00:29:13,080 Speaker 1: it's gonna be about perfect. And then put it under 592 00:29:13,080 --> 00:29:14,800 Speaker 1: the broiler. And what we're doing is under the broil, 593 00:29:14,880 --> 00:29:18,120 Speaker 1: crisping the skin with that nice sugary honey, pull it out, 594 00:29:18,200 --> 00:29:22,120 Speaker 1: slice and serve nice crispy skin, duck or goose. Incredible 595 00:29:22,200 --> 00:29:25,000 Speaker 1: wild game meal. Now for the last one. This is 596 00:29:25,040 --> 00:29:30,080 Speaker 1: my absolute, hands down Christmas favorite. It's what I like 597 00:29:30,200 --> 00:29:34,160 Speaker 1: to dub the prime rib style wild game. It's super 598 00:29:34,160 --> 00:29:36,440 Speaker 1: easy to do. Anybody can do it. You can do 599 00:29:36,480 --> 00:29:39,000 Speaker 1: with any game meat and pretty much any cut. I'll 600 00:29:39,040 --> 00:29:41,440 Speaker 1: do it with like I like when I butcher. I've 601 00:29:41,480 --> 00:29:43,360 Speaker 1: talked about this before, but I like to do leave 602 00:29:43,440 --> 00:29:47,760 Speaker 1: like hole cuts. Um, so like all my rounds and 603 00:29:47,760 --> 00:29:50,600 Speaker 1: everything I leave is like a roast, uh, Because I 604 00:29:50,640 --> 00:29:52,240 Speaker 1: just if I want to cut into steaks, I'll do 605 00:29:52,280 --> 00:29:54,880 Speaker 1: it later, or I can cook things whole, slice and serve. 606 00:29:55,440 --> 00:29:57,800 Speaker 1: So this I'll do like with a quarter or a 607 00:29:57,840 --> 00:30:02,520 Speaker 1: half of a backstrap on Thanksgiving this year. I actually 608 00:30:02,840 --> 00:30:05,280 Speaker 1: I shot an access to year a couple of days earlier, 609 00:30:05,520 --> 00:30:08,520 Speaker 1: and then I just did the whole hind quarter whole, 610 00:30:08,760 --> 00:30:11,239 Speaker 1: but I actually removed the bone and then I stuffed it, 611 00:30:11,800 --> 00:30:14,080 Speaker 1: um you can and then trust it up. So I 612 00:30:14,120 --> 00:30:18,160 Speaker 1: stuffed it and trust it like with twine, tied it 613 00:30:18,240 --> 00:30:20,360 Speaker 1: up so it kind of maintained a nice shape. I've 614 00:30:20,360 --> 00:30:23,360 Speaker 1: done this kind of similar thing many different ways, many 615 00:30:23,360 --> 00:30:25,560 Speaker 1: different cuts. You could even take an entire leg of 616 00:30:25,560 --> 00:30:27,920 Speaker 1: a deer and and do this and it probably turn 617 00:30:27,960 --> 00:30:32,120 Speaker 1: out incredible. I mean, bone in. Just go for it. 618 00:30:32,120 --> 00:30:34,600 Speaker 1: It's super simple, super easy. So you can start with 619 00:30:34,680 --> 00:30:38,680 Speaker 1: maybe a third or half a backstrap, and then you 620 00:30:38,680 --> 00:30:41,760 Speaker 1: get say a quarter cup of olive oil, uh, like 621 00:30:41,800 --> 00:30:45,280 Speaker 1: a whole head of garlic, eight to ten cloves, and 622 00:30:45,240 --> 00:30:47,920 Speaker 1: then about three stems of rosemary. Gotta like garlic to 623 00:30:47,920 --> 00:30:50,000 Speaker 1: like this recipe, but I think a lot of people 624 00:30:50,040 --> 00:30:53,560 Speaker 1: do enjoy garlic. Uh. And then you gonna do like 625 00:30:53,680 --> 00:30:57,800 Speaker 1: some ground pepper and chorus ground salts or like McCormick's 626 00:30:57,840 --> 00:31:01,160 Speaker 1: Montreal seasoning something like that. So then what you're gonna do, 627 00:31:01,160 --> 00:31:03,640 Speaker 1: You're gonna combine that garlic, rosemary, and olive oil and 628 00:31:03,680 --> 00:31:06,640 Speaker 1: a food processor and you're blending it all together, so 629 00:31:06,880 --> 00:31:10,560 Speaker 1: you're making essentially a paste. Then you can do this 630 00:31:10,640 --> 00:31:12,680 Speaker 1: one of two ways. You can. You can coat the 631 00:31:12,720 --> 00:31:15,600 Speaker 1: top of it, uh and then let it rest in 632 00:31:15,640 --> 00:31:20,280 Speaker 1: the fridge and let that that flavor in part. Or 633 00:31:20,440 --> 00:31:22,800 Speaker 1: you can coat it later as well. So there's there's 634 00:31:22,800 --> 00:31:24,400 Speaker 1: two different ways I like to do. But you're gonna 635 00:31:24,400 --> 00:31:26,760 Speaker 1: coat it, um let it rest in the fridge. If 636 00:31:26,760 --> 00:31:28,440 Speaker 1: you coat it. If you don't have the time to 637 00:31:28,520 --> 00:31:29,960 Speaker 1: let it rest, you can just season it with some 638 00:31:29,960 --> 00:31:31,520 Speaker 1: salt and pepper, and then we're gonna brown it in 639 00:31:31,560 --> 00:31:33,720 Speaker 1: a really hot skillet. You're gonna want to preathe the 640 00:31:33,760 --> 00:31:35,960 Speaker 1: oven about four fifty degrees and then we're just gonna 641 00:31:36,000 --> 00:31:38,240 Speaker 1: see her whatever it is that's backstrap, is the hind 642 00:31:38,280 --> 00:31:40,280 Speaker 1: cord or whatever it is in that hot skeale. You're 643 00:31:40,280 --> 00:31:42,800 Speaker 1: just gonna see here and brown the outside, and then 644 00:31:42,800 --> 00:31:46,280 Speaker 1: you're gonna throw it in the oven for about seven 645 00:31:46,320 --> 00:31:48,880 Speaker 1: to fifteen minutes. That's like once that internal temperature reaches 646 00:31:48,960 --> 00:31:50,680 Speaker 1: under twenty five degree, is gonna be good. Before I 647 00:31:50,720 --> 00:31:53,040 Speaker 1: put it in the oven, though I put some extra 648 00:31:53,440 --> 00:31:55,640 Speaker 1: of that mixture right on the top, and that mixture 649 00:31:55,720 --> 00:31:58,360 Speaker 1: is going to kind of crust up on the outside, 650 00:31:58,560 --> 00:32:00,480 Speaker 1: and it's gonna be awesome. If you don't to see it, 651 00:32:00,880 --> 00:32:02,520 Speaker 1: you don't have to. I just feel like it gives 652 00:32:02,520 --> 00:32:05,760 Speaker 1: it a little bit better crust that way. Um. I 653 00:32:05,880 --> 00:32:08,960 Speaker 1: like the outside to be nice and firm and then 654 00:32:09,000 --> 00:32:12,520 Speaker 1: the inside to be like fairly medium, rare rare. So 655 00:32:12,800 --> 00:32:15,200 Speaker 1: I'll cook it till the internal temperature about and twenty 656 00:32:15,240 --> 00:32:17,520 Speaker 1: five degrees and then I pull it out. If it's 657 00:32:17,560 --> 00:32:19,360 Speaker 1: like if you're doing a whole hind quarter, if you're 658 00:32:19,360 --> 00:32:22,239 Speaker 1: doing a big, big roast, some of the outside will 659 00:32:22,280 --> 00:32:23,680 Speaker 1: be a little bit more overdone, just like a big 660 00:32:23,720 --> 00:32:25,480 Speaker 1: prime rib. You know, you've got your end cuts that 661 00:32:25,520 --> 00:32:27,400 Speaker 1: are a little more done, and then you're just gonna 662 00:32:27,600 --> 00:32:30,720 Speaker 1: be focusing on the temperature, the furthest in the middle 663 00:32:31,000 --> 00:32:35,720 Speaker 1: at least hit and then pull it out, let it rest, 664 00:32:36,160 --> 00:32:39,040 Speaker 1: slice and serve and it. Man, does it turn out good. 665 00:32:39,080 --> 00:32:42,720 Speaker 1: It tastes just like any kind of delicious prime rib 666 00:32:42,800 --> 00:32:45,760 Speaker 1: that you've ever had. I think it's definitely a crowd 667 00:32:45,800 --> 00:32:47,920 Speaker 1: pleaser and super simple. Once you once you do it, 668 00:32:47,960 --> 00:32:50,800 Speaker 1: once you're like, dang, man, that's that's pretty easy. And 669 00:32:50,880 --> 00:32:52,800 Speaker 1: like I said, I do have videos on all these 670 00:32:52,960 --> 00:32:55,240 Speaker 1: so I'm just gonna it's gonna be a big batch 671 00:32:55,520 --> 00:32:58,640 Speaker 1: uploaded on my Remy war on YouTube channel. You can 672 00:32:58,680 --> 00:33:01,000 Speaker 1: go over there and check them out. But it's one 673 00:33:01,000 --> 00:33:03,800 Speaker 1: of those fun things. Man. It's we hunt all season 674 00:33:03,880 --> 00:33:06,040 Speaker 1: and we learned about the success and the other things. 675 00:33:06,040 --> 00:33:07,840 Speaker 1: But you got to be successful in the kitchen until 676 00:33:07,840 --> 00:33:10,240 Speaker 1: you gotta take that what you've harvested and turned into 677 00:33:10,320 --> 00:33:12,760 Speaker 1: something that everybody enjoys. And it's a good time to 678 00:33:12,800 --> 00:33:15,600 Speaker 1: share those stories, those hunt stories and those meals with 679 00:33:15,720 --> 00:33:18,880 Speaker 1: friends and family. So I hope that that's something that 680 00:33:18,960 --> 00:33:22,640 Speaker 1: I am very passionate about sharing food, sharing the hunt, 681 00:33:23,240 --> 00:33:25,600 Speaker 1: and I hope that you do the same this holiday season. 682 00:33:27,840 --> 00:33:30,920 Speaker 1: I just want to say Merry Christmas to everyone, Happy holidays, 683 00:33:31,160 --> 00:33:34,680 Speaker 1: whatever kind of holiday you celebrate, Happy New Year that's 684 00:33:34,720 --> 00:33:39,640 Speaker 1: coming up. I just uh, I've really enjoyed hosting this podcast, 685 00:33:40,440 --> 00:33:43,720 Speaker 1: being a part of, you know, maybe your Thursday, being 686 00:33:43,720 --> 00:33:46,560 Speaker 1: a part of a lot of success and and getting 687 00:33:46,560 --> 00:33:48,520 Speaker 1: to share that with a lot of you. So as 688 00:33:48,560 --> 00:33:50,800 Speaker 1: a little bit of a gift back, I always like 689 00:33:50,880 --> 00:33:54,640 Speaker 1: to do a few different giveaways during the holiday season. 690 00:33:55,560 --> 00:33:57,479 Speaker 1: I've got I talked about it last week, but if 691 00:33:57,480 --> 00:34:00,440 Speaker 1: you missed it, a very large giveaway. It's pretty much 692 00:34:00,440 --> 00:34:04,000 Speaker 1: everything you need to bow hunt, includes a fully set 693 00:34:04,040 --> 00:34:09,799 Speaker 1: up bow Matthews bow customized to your specifications. That's a 694 00:34:09,840 --> 00:34:13,880 Speaker 1: tricky word, specifications. Um. And if you would like it 695 00:34:14,000 --> 00:34:16,319 Speaker 1: set up, I'll even do. We'll even do a pro 696 00:34:16,440 --> 00:34:19,880 Speaker 1: tune through our Solo Hunter Bow shop here in Reno, Nevada. 697 00:34:20,080 --> 00:34:22,520 Speaker 1: So the bow will be set up if you want 698 00:34:22,640 --> 00:34:25,160 Speaker 1: sent to you that way, or we can just send 699 00:34:25,200 --> 00:34:27,440 Speaker 1: you the bow straight from the factory however you want it. 700 00:34:28,040 --> 00:34:31,760 Speaker 1: And then there's gonna be a dozen arrows, day, six arrows, 701 00:34:31,760 --> 00:34:35,920 Speaker 1: some broadheads. I'm pretty much like mimicking my setup, so 702 00:34:35,960 --> 00:34:38,480 Speaker 1: I know it works. It's a great setup. Uh. And 703 00:34:38,520 --> 00:34:44,160 Speaker 1: then also, um, some boots from SNAE Vortex Optic range Finder. 704 00:34:44,400 --> 00:34:45,839 Speaker 1: What else we got in here? We got a lot 705 00:34:45,840 --> 00:34:49,040 Speaker 1: of cool stuff. Oh, a really good prize package from 706 00:34:49,080 --> 00:34:53,959 Speaker 1: Stone Glacier including pack, tent, gators, sleeping bag, all the work. 707 00:34:54,080 --> 00:34:59,320 Speaker 1: So it's like over worth of awesome bow hunting gear. 708 00:35:00,080 --> 00:35:02,960 Speaker 1: So in order to enter that, go to my website 709 00:35:02,960 --> 00:35:04,760 Speaker 1: and I'm gonna be do I'm gonna be it's ending 710 00:35:05,160 --> 00:35:07,080 Speaker 1: at the end of the year, so New Year's Eve 711 00:35:07,239 --> 00:35:09,920 Speaker 1: will be the end midnight whatever shut it down New 712 00:35:09,960 --> 00:35:12,440 Speaker 1: Year's Day, I'll probably draw the winner. So go ahead 713 00:35:12,480 --> 00:35:14,960 Speaker 1: and go in there sign up for my mailing list. 714 00:35:15,000 --> 00:35:17,120 Speaker 1: My mailing list is essentially just a place where I 715 00:35:17,120 --> 00:35:19,279 Speaker 1: can give people cool stuff. That's what I like to 716 00:35:19,280 --> 00:35:22,160 Speaker 1: do with it. Most mailing lists are meant to sell stuff. 717 00:35:22,200 --> 00:35:24,440 Speaker 1: I like to just give stuff. So you can go 718 00:35:24,480 --> 00:35:27,239 Speaker 1: in there check that out if you so desire. I 719 00:35:27,239 --> 00:35:29,600 Speaker 1: think it's a it's a pretty sweet package. I hope 720 00:35:29,640 --> 00:35:32,600 Speaker 1: somebody one of you wins it. Well, I mean one 721 00:35:32,600 --> 00:35:34,319 Speaker 1: of you will win it. Someone will be winning it, 722 00:35:34,360 --> 00:35:36,920 Speaker 1: maybe hopefully somebody from the podcast will win it. And 723 00:35:36,960 --> 00:35:41,400 Speaker 1: then just as a special podcast only giveaway, I like 724 00:35:41,480 --> 00:35:43,920 Speaker 1: to do this, as you know, if you followed the 725 00:35:44,000 --> 00:35:47,360 Speaker 1: mini Christmas specials so far, I think was the third one, go, 726 00:35:47,600 --> 00:35:51,800 Speaker 1: I'm gonna post a picture of let's do the prime 727 00:35:51,880 --> 00:35:56,279 Speaker 1: rib style backstrap, okay, And then just as for people 728 00:35:56,320 --> 00:35:57,680 Speaker 1: to listen to the podcast, a little bit of an 729 00:35:57,760 --> 00:36:02,240 Speaker 1: edge up, I've I've got yetti mug and I've got 730 00:36:03,040 --> 00:36:05,239 Speaker 1: essentially a gift card like a tier in dollars worth 731 00:36:05,280 --> 00:36:08,520 Speaker 1: of hunting apparel. But I'll be I'll just I'll be 732 00:36:08,520 --> 00:36:09,880 Speaker 1: buying it for you. You can tell me what you 733 00:36:09,920 --> 00:36:14,480 Speaker 1: want and I will purchase it. You do that. Tender 734 00:36:14,560 --> 00:36:17,319 Speaker 1: to that. Just maybe do what's last year we did 735 00:36:17,360 --> 00:36:20,400 Speaker 1: a mug emoji or some kind of cup emoji. Just 736 00:36:20,440 --> 00:36:23,040 Speaker 1: do the same. That seemed easy. So on that picture 737 00:36:23,480 --> 00:36:28,279 Speaker 1: on Instagram at Raby Warren, go on there, find my thing. Uh, 738 00:36:28,440 --> 00:36:30,839 Speaker 1: put a mug or a cup or something in that 739 00:36:30,920 --> 00:36:33,439 Speaker 1: post and then I'll randomly pick to you people from 740 00:36:33,440 --> 00:36:36,759 Speaker 1: that to win the prizes. Last year, I think the 741 00:36:36,760 --> 00:36:39,760 Speaker 1: person that won the mug or something was in somewhere 742 00:36:39,880 --> 00:36:42,640 Speaker 1: very far away, probably Australia. And I think the cost 743 00:36:42,719 --> 00:36:45,600 Speaker 1: of the shipping it was like seven times the price 744 00:36:46,120 --> 00:36:48,560 Speaker 1: of the mug. So I might just venmo you to 745 00:36:48,640 --> 00:36:51,359 Speaker 1: buy your own mug. If that's the case again this year, 746 00:36:51,400 --> 00:36:53,400 Speaker 1: we'll see how We'll see how it goes down. But 747 00:36:53,440 --> 00:36:55,880 Speaker 1: it was a lot of fun. I enjoyed. I enjoyed 748 00:36:55,920 --> 00:36:58,480 Speaker 1: that it was cool and glad. That's one thing I 749 00:36:58,520 --> 00:37:01,280 Speaker 1: love about this podcast and listener is a very good 750 00:37:01,400 --> 00:37:04,160 Speaker 1: broad range of where people are listening in from a 751 00:37:04,160 --> 00:37:07,440 Speaker 1: lot of people from Australia, New Zealand, a lot of 752 00:37:07,440 --> 00:37:12,280 Speaker 1: people from like I guess it would be like Northern Europe, Sweden, Finland, 753 00:37:12,760 --> 00:37:16,760 Speaker 1: quite a few people from England, all all great places, 754 00:37:16,800 --> 00:37:19,239 Speaker 1: and then you know obviously US and Canada. So I 755 00:37:19,280 --> 00:37:22,959 Speaker 1: appreciate you all listening. Happy holidays to everyone out there. 756 00:37:23,239 --> 00:37:25,640 Speaker 1: If you guys think about it, if you end up 757 00:37:25,680 --> 00:37:28,240 Speaker 1: going over there checking out the videos on my YouTube page, 758 00:37:28,640 --> 00:37:31,000 Speaker 1: please I would appreciate it as a gift back to me. 759 00:37:31,320 --> 00:37:35,320 Speaker 1: Subscribe to the YouTube channel. I'm gonna be adding more 760 00:37:35,360 --> 00:37:38,560 Speaker 1: helpful content there, so I'm gonna be trying to build 761 00:37:38,600 --> 00:37:41,000 Speaker 1: that out. If you like these tips and tactics, you're 762 00:37:41,000 --> 00:37:43,200 Speaker 1: gonna see a lot more of that kind of stuff there. 763 00:37:43,400 --> 00:37:46,000 Speaker 1: You're gonna see kind of some feature length films, some 764 00:37:46,120 --> 00:37:48,800 Speaker 1: old hunts, some new hunts, and it's gonna start ramping 765 00:37:48,880 --> 00:37:51,480 Speaker 1: up a lot here as well. So feel free to 766 00:37:51,520 --> 00:37:53,520 Speaker 1: subscribe to that that way you can. I think if 767 00:37:53,520 --> 00:37:56,440 Speaker 1: you there's a an icon where you can get notifications 768 00:37:56,480 --> 00:37:58,879 Speaker 1: of stuff comes on. But if you want to, great, 769 00:37:58,920 --> 00:38:03,279 Speaker 1: If not, you do you Merry Christmas everyone, Happy holidays, 770 00:38:04,000 --> 00:38:09,719 Speaker 1: and until next week, serve that meat upright. That was 771 00:38:09,760 --> 00:38:12,560 Speaker 1: a terrible ending. Let's uh just let's just end with 772 00:38:12,600 --> 00:38:13,360 Speaker 1: Merry Christmas.