1 00:00:01,280 --> 00:00:04,600 Speaker 1: Welcome to the Wired to Hunt podcast, your guide to 2 00:00:04,680 --> 00:00:09,360 Speaker 1: the whitetail woods, presented by First Light, creating proven versatile 3 00:00:09,440 --> 00:00:13,400 Speaker 1: hunting apparel for the stand, saddle or blind. First Light, 4 00:00:13,880 --> 00:00:18,759 Speaker 1: Go Farther, Stay Longer, and now your host, Mark Kenyon, 5 00:00:19,400 --> 00:00:20,160 Speaker 1: Welcome to the. 6 00:00:20,280 --> 00:00:23,239 Speaker 2: Wired to Hunt Podcast. This week on the show, I'm 7 00:00:23,320 --> 00:00:27,760 Speaker 2: joined by Danielle Pruitt to discuss her top wild game 8 00:00:27,960 --> 00:00:31,520 Speaker 2: meal ideas for the holidays and the winter season, as 9 00:00:31,560 --> 00:00:40,920 Speaker 2: well as techniques for cooking better venison. All right, welcome 10 00:00:40,960 --> 00:00:44,199 Speaker 2: back to the Wired to Hunt podcast, brought to you 11 00:00:44,240 --> 00:00:48,600 Speaker 2: by First Light and the Camo for Conservation Initiative, and 12 00:00:48,680 --> 00:00:53,320 Speaker 2: today we're talking food. It is edging here towards the 13 00:00:53,400 --> 00:00:56,400 Speaker 2: end of December, winter is upon us. For most folks 14 00:00:56,440 --> 00:01:00,600 Speaker 2: across the country. The holidays are knocking on the door steps. 15 00:01:00,600 --> 00:01:02,560 Speaker 2: So what better time to take a step back from 16 00:01:02,600 --> 00:01:07,000 Speaker 2: hunting and start discussing the fruits of our labor, hopefully 17 00:01:07,000 --> 00:01:10,920 Speaker 2: a whole pile of venison or wild turkey or waterfowl 18 00:01:11,040 --> 00:01:14,160 Speaker 2: or whatever it is you've been chasing this year. Now's 19 00:01:14,200 --> 00:01:16,800 Speaker 2: a great time to eat it, share with family and friends, 20 00:01:16,840 --> 00:01:19,720 Speaker 2: and really enjoy that stuff. So who better to join 21 00:01:19,800 --> 00:01:23,240 Speaker 2: us to discuss all that than Danielle Pruitt, Meat Eaters 22 00:01:23,360 --> 00:01:26,840 Speaker 2: leading food contributor and the author of the brand new 23 00:01:27,760 --> 00:01:32,320 Speaker 2: Wild and Whole cookbook Seasonal Recipes for the Conscious cook. 24 00:01:32,760 --> 00:01:36,600 Speaker 2: This is her incredible new cookbook just released this fall, 25 00:01:36,959 --> 00:01:40,040 Speaker 2: full of great venison ideas as well as other things 26 00:01:40,040 --> 00:01:42,760 Speaker 2: to cook with wild game, and so we are talking 27 00:01:42,840 --> 00:01:47,920 Speaker 2: through all things wild game today. We discuss her best 28 00:01:48,160 --> 00:01:53,240 Speaker 2: recommendations and ideas for new recipes and meals for the holidays. 29 00:01:53,440 --> 00:01:58,560 Speaker 2: Some good stuff to cook around Christmas for appetizers, main courses, 30 00:01:58,680 --> 00:02:03,040 Speaker 2: everything from roast ideas, things to do with your backstraps, 31 00:02:03,080 --> 00:02:07,640 Speaker 2: things to do with wild turkey, brast legs, goose duck. 32 00:02:09,200 --> 00:02:13,000 Speaker 2: We discuss a number of winter recipes, so things maybe 33 00:02:13,040 --> 00:02:15,000 Speaker 2: that aren't just for the holidays, but also something you 34 00:02:15,000 --> 00:02:17,840 Speaker 2: can cook up in those cold months of the year. 35 00:02:18,320 --> 00:02:20,880 Speaker 2: Talk through some techniques, some different things that you can 36 00:02:20,919 --> 00:02:24,280 Speaker 2: add to your venison repertoire no matter the time of year. 37 00:02:24,360 --> 00:02:26,480 Speaker 2: If you want to cook your venison or other wild 38 00:02:26,520 --> 00:02:29,960 Speaker 2: game better, if you want to enjoy more satisfying and 39 00:02:30,000 --> 00:02:34,360 Speaker 2: impressive meals, our conversation today is for you, and I 40 00:02:34,400 --> 00:02:37,960 Speaker 2: can't recommend Daniel's cookbook enough The Wild and Whole cookbook 41 00:02:37,960 --> 00:02:40,880 Speaker 2: can be found wherever you find your books. Definitely check 42 00:02:40,960 --> 00:02:44,440 Speaker 2: that out. Definitely give this one a listen. And since 43 00:02:44,520 --> 00:02:47,160 Speaker 2: this is the last, I think the last podcast we're 44 00:02:47,160 --> 00:02:50,360 Speaker 2: going to have before Christmas, this will also be me 45 00:02:50,560 --> 00:02:53,560 Speaker 2: sending you all off towards what's hopefully the very merry 46 00:02:53,600 --> 00:02:58,040 Speaker 2: Christmas and holiday season. So we're not going to belabor 47 00:02:58,160 --> 00:03:00,760 Speaker 2: the point anymore. I want to get to the conversation, 48 00:03:00,960 --> 00:03:03,760 Speaker 2: get you some food ideas, get your cooking and enjoying 49 00:03:03,760 --> 00:03:06,680 Speaker 2: yourself and hopefully putting some incredible meals on the table 50 00:03:06,720 --> 00:03:09,360 Speaker 2: here in just a matter of days. So without further 51 00:03:09,360 --> 00:03:19,080 Speaker 2: ado my conversation. But Danielle Pruitt, all right with me? 52 00:03:19,240 --> 00:03:22,240 Speaker 2: Now on the line is Danielle pruit Welcome back to 53 00:03:22,240 --> 00:03:22,519 Speaker 2: the show. 54 00:03:22,600 --> 00:03:24,320 Speaker 3: Danielle, Hey, Mark, how are you. 55 00:03:25,240 --> 00:03:28,440 Speaker 2: I'm great. I'm excited to be here chatting. I appreciate 56 00:03:28,520 --> 00:03:31,119 Speaker 2: you making the time at a busy time of year, 57 00:03:31,280 --> 00:03:32,440 Speaker 2: so thanks for being here. 58 00:03:32,680 --> 00:03:36,400 Speaker 4: Yeah, absolutely, I mean it's it's always busy, though, isn't it. 59 00:03:37,200 --> 00:03:40,040 Speaker 2: That is true. I do get that people like, ah, well, 60 00:03:40,080 --> 00:03:42,240 Speaker 2: you know, is this slow down when the hunting season 61 00:03:42,280 --> 00:03:44,920 Speaker 2: winds down? And for me, like the travel does. But 62 00:03:44,960 --> 00:03:47,200 Speaker 2: then that's also a time when a lot of the 63 00:03:47,240 --> 00:03:49,760 Speaker 2: content creation that the other half of the content, Oh 64 00:03:49,880 --> 00:03:54,600 Speaker 2: the world kicks off and gets crazy. So yeah, the editing, Yeah, 65 00:03:54,640 --> 00:03:57,880 Speaker 2: there's no easy slow part of the year, but the 66 00:03:57,920 --> 00:04:02,240 Speaker 2: holidays are a little bit unique in that. And you 67 00:04:02,400 --> 00:04:06,400 Speaker 2: have just kind of finished, maybe not finished, but you've 68 00:04:06,400 --> 00:04:08,240 Speaker 2: been on a roller coaster over the last couple of 69 00:04:08,320 --> 00:04:11,760 Speaker 2: years working on a massive project which you got to 70 00:04:11,800 --> 00:04:15,400 Speaker 2: see come to life this fall, and I'm sure you're 71 00:04:15,440 --> 00:04:18,719 Speaker 2: still kind of riding that wave right now into the 72 00:04:18,800 --> 00:04:21,839 Speaker 2: end of the year with the book, The Incredible Cookbook, 73 00:04:21,880 --> 00:04:26,479 Speaker 2: which is for those watching, Oh you got it, It's beautiful, 74 00:04:27,160 --> 00:04:32,359 Speaker 2: wild and whole. Danielle, congratulations first and foremost on bringing 75 00:04:32,400 --> 00:04:33,839 Speaker 2: that thing into this world. 76 00:04:34,120 --> 00:04:36,960 Speaker 3: Thank you. I mean, gosh, it is such a labor 77 00:04:37,040 --> 00:04:37,400 Speaker 3: of love. 78 00:04:37,440 --> 00:04:38,920 Speaker 4: I mean, I feel like everybody says that had a 79 00:04:38,920 --> 00:04:40,880 Speaker 4: book about a book, because it really is. 80 00:04:41,960 --> 00:04:42,800 Speaker 3: But that book. 81 00:04:43,360 --> 00:04:45,440 Speaker 4: You know, I never thought that I was going to 82 00:04:45,480 --> 00:04:47,960 Speaker 4: be able to have the opportunity to write a book. 83 00:04:48,279 --> 00:04:49,960 Speaker 3: And then when we had a. 84 00:04:49,920 --> 00:04:53,400 Speaker 4: Handful of people come and ask me if I would 85 00:04:53,440 --> 00:04:55,800 Speaker 4: write a book, and then we got an agent, I realized, 86 00:04:55,839 --> 00:04:59,080 Speaker 4: oh my gosh, this is real, and so I knew 87 00:04:59,160 --> 00:05:01,520 Speaker 4: kind of what I I wanted the book to be 88 00:05:03,000 --> 00:05:05,560 Speaker 4: in the like I had like an end vision, but 89 00:05:05,760 --> 00:05:09,400 Speaker 4: like the journey to get there was long. 90 00:05:11,000 --> 00:05:14,359 Speaker 2: Yeah, yeah, I know, I know how the journey to 91 00:05:14,400 --> 00:05:17,600 Speaker 2: get a book is long in stressful times and all 92 00:05:17,600 --> 00:05:19,240 Speaker 2: that kind of stuff. I can only imagine that with 93 00:05:19,360 --> 00:05:21,120 Speaker 2: this kind of book. That's not only since he had 94 00:05:21,160 --> 00:05:23,800 Speaker 2: to write, but then also the photography and figuring out 95 00:05:23,800 --> 00:05:26,440 Speaker 2: these recipes and all that. I can't imagine what all 96 00:05:26,480 --> 00:05:27,080 Speaker 2: that was like. 97 00:05:27,200 --> 00:05:30,000 Speaker 4: So yeah, well it's well, there's like the writing of 98 00:05:30,080 --> 00:05:32,040 Speaker 4: the well there's I mean, I don't know if it's 99 00:05:32,040 --> 00:05:35,320 Speaker 4: the same for I mean, you've written a book, and 100 00:05:35,440 --> 00:05:37,680 Speaker 4: I don't know if it's the same for like a novel. 101 00:05:37,720 --> 00:05:42,839 Speaker 3: But the proposal process alone. 102 00:05:42,960 --> 00:05:47,159 Speaker 4: Is kind of intimidating, and like getting a book deal 103 00:05:47,360 --> 00:05:51,640 Speaker 4: is intimidating. And then of course the actual process of 104 00:05:52,240 --> 00:05:56,360 Speaker 4: writing it is for me, was just like the most 105 00:05:56,800 --> 00:05:59,359 Speaker 4: fun thing I've ever done. Like if I could do 106 00:05:59,480 --> 00:06:02,440 Speaker 4: anything over and over again, it would be right cook 107 00:06:02,560 --> 00:06:07,080 Speaker 4: writing cookbooks. Now everything that happens after it's written is 108 00:06:07,680 --> 00:06:10,880 Speaker 4: less fun, Like the marketing side of it is like 109 00:06:11,000 --> 00:06:14,360 Speaker 4: not as fun, but the actual meat and potatoes of 110 00:06:14,440 --> 00:06:20,600 Speaker 4: the project was really cool this book is it's seasonally 111 00:06:20,720 --> 00:06:25,960 Speaker 4: based because I wanted people to like have this well, 112 00:06:26,000 --> 00:06:30,960 Speaker 4: I guess what people were most excited about publish, like 113 00:06:31,000 --> 00:06:33,520 Speaker 4: the publishers, what they were most excited about was that 114 00:06:33,560 --> 00:06:36,520 Speaker 4: this was more of a lifestyle based cookbook. And I 115 00:06:36,560 --> 00:06:38,839 Speaker 4: think most people will be surprised when you go through 116 00:06:38,880 --> 00:06:43,760 Speaker 4: it to find that. And so in order to like 117 00:06:44,440 --> 00:06:50,480 Speaker 4: to capture that, I felt like I needed to share 118 00:06:50,520 --> 00:06:53,160 Speaker 4: the stories behind where all the food comes from, because 119 00:06:53,200 --> 00:06:56,080 Speaker 4: that's a really big part of this, especially you know 120 00:06:56,120 --> 00:07:00,160 Speaker 4: as a hunter, Like that's like a big part to 121 00:07:00,200 --> 00:07:02,440 Speaker 4: the story. Like that's what we get excited about when 122 00:07:02,440 --> 00:07:04,200 Speaker 4: we sit at the dinner table to eat a meal, 123 00:07:04,360 --> 00:07:08,279 Speaker 4: is like this animal had there was something about that hunt, 124 00:07:08,320 --> 00:07:12,240 Speaker 4: however long you watched that deer or whatever, And so 125 00:07:12,320 --> 00:07:14,520 Speaker 4: I wanted to be able to capture that. And so 126 00:07:14,600 --> 00:07:17,240 Speaker 4: it's organized by the season so that people could like 127 00:07:17,280 --> 00:07:20,920 Speaker 4: get really excited about whatever is happening at any given 128 00:07:20,920 --> 00:07:25,400 Speaker 4: point throughout the year, because there's always something outdoors to 129 00:07:25,480 --> 00:07:28,040 Speaker 4: get really excited about, and so I wanted people to 130 00:07:28,120 --> 00:07:31,240 Speaker 4: kind of like live in that moment through the recipes. 131 00:07:32,000 --> 00:07:34,239 Speaker 4: And that's why the book took so long is because 132 00:07:34,240 --> 00:07:37,400 Speaker 4: I wrote the book through each season as I was 133 00:07:37,520 --> 00:07:40,800 Speaker 4: living in it and as I was actually inquire acquiring 134 00:07:40,880 --> 00:07:45,440 Speaker 4: the ingredients for that, so that the ingredients were inspiring 135 00:07:45,480 --> 00:07:48,440 Speaker 4: the recipes and not you know, the other the other 136 00:07:48,480 --> 00:07:51,880 Speaker 4: way around. Like you know, I feel like sometimes people 137 00:07:52,840 --> 00:07:55,080 Speaker 4: write a recipe just to kind of write a recipe, 138 00:07:55,080 --> 00:07:58,400 Speaker 4: and I felt like I needed to find the ingredients 139 00:07:58,480 --> 00:08:02,600 Speaker 4: first outside to sort of of dictate what I was 140 00:08:02,640 --> 00:08:05,080 Speaker 4: going to do, which is why the book took so 141 00:08:05,160 --> 00:08:06,280 Speaker 4: long to write. 142 00:08:06,960 --> 00:08:12,240 Speaker 2: That's incredible. So this idea of it being seasonal, I 143 00:08:12,280 --> 00:08:14,920 Speaker 2: love that idea, and I love that I can kind 144 00:08:14,920 --> 00:08:17,640 Speaker 2: of filter the book by the time of year and 145 00:08:17,680 --> 00:08:20,480 Speaker 2: what's right for that time of year kind of kind 146 00:08:20,480 --> 00:08:23,720 Speaker 2: of aims what you should be going for, which fits 147 00:08:23,720 --> 00:08:26,120 Speaker 2: perfectly into why I now seem the right time for 148 00:08:26,200 --> 00:08:30,679 Speaker 2: us to talk because we're shifting into from fall into winter, 149 00:08:31,160 --> 00:08:33,360 Speaker 2: and then there's also this micro season, which is like 150 00:08:33,400 --> 00:08:36,079 Speaker 2: the holiday season right smack dad, between fall and winter. 151 00:08:37,800 --> 00:08:43,080 Speaker 2: So I guess I wanted to talk practical practically to start, 152 00:08:43,800 --> 00:08:48,040 Speaker 2: which would be for people tuning in right now, We've 153 00:08:48,040 --> 00:08:51,640 Speaker 2: got like a week give or take until Christmas and 154 00:08:51,679 --> 00:08:53,559 Speaker 2: then you had New Years, You've got all these different 155 00:08:53,559 --> 00:08:56,200 Speaker 2: family get togethers and all these kinds of things. So 156 00:08:56,240 --> 00:08:59,480 Speaker 2: when you when you just think about cooking in the 157 00:08:59,480 --> 00:09:03,120 Speaker 2: holidays and wild game as a part of that, where 158 00:09:03,160 --> 00:09:06,840 Speaker 2: does your head go, Like, what are the what are 159 00:09:06,840 --> 00:09:11,240 Speaker 2: the pillars of your thinking when it comes to cooking 160 00:09:11,280 --> 00:09:13,160 Speaker 2: wild game for this time of year. 161 00:09:14,520 --> 00:09:17,440 Speaker 4: That's a good question as far as like how you 162 00:09:17,520 --> 00:09:23,000 Speaker 4: approach it. I always kind of start with, like, what 163 00:09:23,200 --> 00:09:25,439 Speaker 4: is it that I'm doing, you know, like how much 164 00:09:25,600 --> 00:09:27,720 Speaker 4: of it that am I doing with family? And how 165 00:09:27,800 --> 00:09:32,240 Speaker 4: much am I doing it alone? Travis and I. I mean, 166 00:09:32,320 --> 00:09:34,920 Speaker 4: up until now, it's just always been the two of us, 167 00:09:34,960 --> 00:09:37,760 Speaker 4: and so I always cook a meal just for the 168 00:09:37,800 --> 00:09:40,360 Speaker 4: two of us, and it's kind of fun to sort 169 00:09:40,400 --> 00:09:43,719 Speaker 4: of like have a celebratory meal in that way. Now 170 00:09:43,720 --> 00:09:46,560 Speaker 4: I've got Hank, my five month old, who's thrown in 171 00:09:46,559 --> 00:09:50,240 Speaker 4: the mix, which we can eat yet he's so close. 172 00:09:50,320 --> 00:09:53,920 Speaker 4: But and then there's like kind of the other end 173 00:09:53,960 --> 00:09:56,840 Speaker 4: of the spectrum where you've got you know, like my 174 00:09:56,960 --> 00:09:59,600 Speaker 4: dad was just in town and that's probably the only 175 00:09:59,600 --> 00:10:01,200 Speaker 4: time I'm going to be able to see my dad 176 00:10:01,240 --> 00:10:04,720 Speaker 4: for the holidays, and so thinking about what it is 177 00:10:04,720 --> 00:10:07,840 Speaker 4: that I want to cook for them. The first thing 178 00:10:07,880 --> 00:10:10,400 Speaker 4: I do with like other people friends or families, ask 179 00:10:10,480 --> 00:10:12,160 Speaker 4: him like what do you want to eat? Because I 180 00:10:12,200 --> 00:10:15,200 Speaker 4: think people are always intrigued by like what I actually 181 00:10:15,280 --> 00:10:17,679 Speaker 4: have in the freezer, and so that's really the first 182 00:10:17,679 --> 00:10:18,400 Speaker 4: thing that's like what. 183 00:10:18,880 --> 00:10:19,720 Speaker 3: Do you want to eat? 184 00:10:19,960 --> 00:10:23,720 Speaker 4: Like my dad, I asked, is like I've got venison, pheasant. 185 00:10:25,920 --> 00:10:26,199 Speaker 2: Duck. 186 00:10:26,360 --> 00:10:28,000 Speaker 4: It was like, what do you want to eat me? 187 00:10:28,400 --> 00:10:32,000 Speaker 4: He said venison. So that's kind of the first thing 188 00:10:32,480 --> 00:10:34,319 Speaker 4: I think about. And then of course I dig through 189 00:10:34,320 --> 00:10:36,640 Speaker 4: the freezer and try to figure out what exactly I 190 00:10:36,720 --> 00:10:38,280 Speaker 4: have to cook. 191 00:10:38,160 --> 00:10:40,080 Speaker 3: And then that's like the first step. 192 00:10:41,120 --> 00:10:43,040 Speaker 2: So is that how you approach most your meals? Like 193 00:10:43,080 --> 00:10:45,360 Speaker 2: you you look at what I currently have or do 194 00:10:45,400 --> 00:10:48,520 Speaker 2: you say so yes, think through like Okay, I want 195 00:10:48,559 --> 00:10:50,400 Speaker 2: to do this specific thing, and then you've got to 196 00:10:50,440 --> 00:10:52,760 Speaker 2: go out and go go find it or fill the 197 00:10:52,800 --> 00:10:54,240 Speaker 2: pantry from the grocery store. 198 00:10:54,679 --> 00:10:57,080 Speaker 4: It's a little bit of both. It's a little bit 199 00:10:57,120 --> 00:10:59,480 Speaker 4: of both, but I would say mostly it's about what 200 00:10:59,559 --> 00:11:04,080 Speaker 4: I have, And I think that comes from so like 201 00:11:04,120 --> 00:11:07,240 Speaker 4: I spent probably eight or nine years of eating only 202 00:11:07,520 --> 00:11:11,400 Speaker 4: wild game, and I had to find ways to make 203 00:11:11,440 --> 00:11:14,520 Speaker 4: that meat stretch. But I definitely like hunted year round, 204 00:11:14,559 --> 00:11:18,320 Speaker 4: Like we were hunting rabbits and ducks in the winter 205 00:11:18,600 --> 00:11:21,440 Speaker 4: and turkeys in the spring, and so like we were 206 00:11:21,480 --> 00:11:25,800 Speaker 4: throughout the year. We had different ingredients, and like you 207 00:11:25,960 --> 00:11:29,760 Speaker 4: run out of things fast, Like I only I'm lucky 208 00:11:29,800 --> 00:11:32,120 Speaker 4: if I get one turkey a year, or a couple 209 00:11:32,200 --> 00:11:35,000 Speaker 4: of hogs a year, a couple of handful of ducks 210 00:11:35,080 --> 00:11:38,120 Speaker 4: or geese a year. And so I kind of just 211 00:11:38,160 --> 00:11:40,200 Speaker 4: sort of take that inventory and say, like what do 212 00:11:40,280 --> 00:11:43,120 Speaker 4: I have, because that's kind of the beauty of like, 213 00:11:44,559 --> 00:11:49,920 Speaker 4: you know, hunting for your own food is that these 214 00:11:50,080 --> 00:11:53,320 Speaker 4: ingredients are not something you can just go to the 215 00:11:53,360 --> 00:11:57,200 Speaker 4: store and get whenever you want. There's there is a 216 00:11:57,320 --> 00:12:01,400 Speaker 4: finite source of that. And so I kind of that's 217 00:12:01,400 --> 00:12:03,960 Speaker 4: what I do, is I take inventory and look at 218 00:12:04,000 --> 00:12:06,320 Speaker 4: what I have, and I always try to make the 219 00:12:06,320 --> 00:12:10,480 Speaker 4: most of it, you know, things like venison. You know, 220 00:12:10,559 --> 00:12:13,520 Speaker 4: it's we have two deer in the freezer now, and 221 00:12:13,600 --> 00:12:16,640 Speaker 4: I'm hoping maybe to get one more. But you know, 222 00:12:16,720 --> 00:12:18,880 Speaker 4: that's one thing that like I always have a lot of, 223 00:12:20,720 --> 00:12:25,280 Speaker 4: but I only have like so many hearts, so many 224 00:12:25,360 --> 00:12:28,960 Speaker 4: you know, like of each tenderloins you know, there's not 225 00:12:29,000 --> 00:12:34,000 Speaker 4: a lot of those on a deer unfortunately, but but yeah, 226 00:12:34,040 --> 00:12:34,880 Speaker 4: that's kind of the way. 227 00:12:34,720 --> 00:12:35,400 Speaker 3: I approach it. 228 00:12:36,960 --> 00:12:40,880 Speaker 2: Okay, So if I am well, I'm not going to 229 00:12:40,920 --> 00:12:43,679 Speaker 2: be hypothetical, Well, I'm just gonna explain to my situation. 230 00:12:44,120 --> 00:12:47,559 Speaker 2: So I've got to plan our menu for our upcoming 231 00:12:47,640 --> 00:12:54,120 Speaker 2: Christmas evening celebration, and I oftentimes like to incorporate wild game, 232 00:12:54,640 --> 00:12:58,560 Speaker 2: and well not even or incorporate, I substitute wild game 233 00:12:58,679 --> 00:13:03,440 Speaker 2: often in for your more traditional meats. Right, So, for 234 00:13:03,520 --> 00:13:06,400 Speaker 2: someone listening who's in a similar situation where they want 235 00:13:06,480 --> 00:13:12,040 Speaker 2: to have a wild game centerpiece to their holiday dinner upcoming, 236 00:13:13,200 --> 00:13:15,360 Speaker 2: do you have any suggestions for ways to do that, 237 00:13:15,400 --> 00:13:17,720 Speaker 2: whether it's venison or something else. Do you have a 238 00:13:17,760 --> 00:13:20,440 Speaker 2: handful of ways that you could kind of substitute in 239 00:13:20,520 --> 00:13:23,200 Speaker 2: wild game for some classic holiday Yep. 240 00:13:24,080 --> 00:13:26,160 Speaker 4: My favorite one and the one that I actually did 241 00:13:26,240 --> 00:13:28,199 Speaker 4: with my dad, is. 242 00:13:29,880 --> 00:13:30,800 Speaker 3: Roast venison. 243 00:13:31,000 --> 00:13:33,800 Speaker 4: So like instead of like roast beef or like a 244 00:13:33,840 --> 00:13:37,640 Speaker 4: prime rib, it's sort of like the closest equivalency that 245 00:13:37,720 --> 00:13:40,480 Speaker 4: you could do with venison. Albeit there's not a lot 246 00:13:40,520 --> 00:13:42,240 Speaker 4: of fat to it, so it's a little different in 247 00:13:42,240 --> 00:13:48,120 Speaker 4: that regard. But basically taking a big roast that's really tender, 248 00:13:48,240 --> 00:13:50,520 Speaker 4: and there's really only two muscles on a deer that 249 00:13:50,559 --> 00:13:55,040 Speaker 4: I would suggest for this, but taking like something that's 250 00:13:55,080 --> 00:13:59,040 Speaker 4: like relatively thick in size, like the surloin tip or 251 00:13:59,160 --> 00:14:03,440 Speaker 4: the top round or also called the inside round. Those. 252 00:14:04,920 --> 00:14:06,840 Speaker 2: Sorry to jump in, but I want to make sure 253 00:14:07,440 --> 00:14:10,120 Speaker 2: we pick the right ones from what they look like. 254 00:14:10,200 --> 00:14:12,080 Speaker 2: One of those is the one that looks like a football, right. 255 00:14:12,000 --> 00:14:14,600 Speaker 4: Uh huh, that's like on the that would be like 256 00:14:14,760 --> 00:14:19,400 Speaker 4: the equivalent of a quadricep above the kneecap, above the kneecap. 257 00:14:19,440 --> 00:14:20,840 Speaker 2: And then the other ones the kind of one that 258 00:14:20,880 --> 00:14:23,280 Speaker 2: looks a little bit like a mini backstrap tucked into 259 00:14:23,360 --> 00:14:26,080 Speaker 2: that conch. Right, No, that's. 260 00:14:27,480 --> 00:14:29,760 Speaker 4: The top round or inside round. Well, I mean, I 261 00:14:29,760 --> 00:14:31,560 Speaker 4: don't know if you would call it a mini backstrap. 262 00:14:32,240 --> 00:14:35,800 Speaker 2: It's like a rectangle, right, yeah, yeah. 263 00:14:35,600 --> 00:14:39,200 Speaker 3: Maybe we are talking about the same one. I'm pulling up. 264 00:14:40,600 --> 00:14:42,120 Speaker 4: This is what I did in my book. I have 265 00:14:42,200 --> 00:14:47,240 Speaker 4: this little butcher charte, and so that's the hind quarter. 266 00:14:48,000 --> 00:14:50,400 Speaker 4: This is the inside of that hind quarter, so you 267 00:14:50,400 --> 00:14:52,280 Speaker 4: can see like the femur and then the muscle that 268 00:14:52,360 --> 00:14:55,240 Speaker 4: goes up over the hip bone. It's this one right here. 269 00:14:56,080 --> 00:15:00,760 Speaker 4: It's that big rectangle one. It's got a long line, 270 00:15:01,120 --> 00:15:04,920 Speaker 4: super tender, so that one and then this surloin tip 271 00:15:04,960 --> 00:15:09,960 Speaker 4: above the kneecap. Those two are the most tender, like 272 00:15:11,280 --> 00:15:14,320 Speaker 4: large sized roast, so that you could feed a bunch 273 00:15:14,360 --> 00:15:18,240 Speaker 4: of people. And so basically what I do, and like 274 00:15:18,400 --> 00:15:20,560 Speaker 4: this is like the simplest way to explain it is 275 00:15:21,000 --> 00:15:23,200 Speaker 4: give it a really hot sea or on the stovetop, 276 00:15:24,040 --> 00:15:26,160 Speaker 4: stick an oven proof thermometer in it, and throw it 277 00:15:26,200 --> 00:15:29,200 Speaker 4: in the oven until it reaches one hundred and twenty 278 00:15:29,280 --> 00:15:30,680 Speaker 4: eight and then take it out. 279 00:15:31,240 --> 00:15:32,120 Speaker 2: It's like that's a. 280 00:15:32,720 --> 00:15:35,720 Speaker 4: Yeah, I mean, that's like the simple version of explaining it. 281 00:15:36,360 --> 00:15:37,920 Speaker 3: So there's a recipe in my book. 282 00:15:39,640 --> 00:15:41,840 Speaker 2: Is it the Venison arjous one. 283 00:15:42,040 --> 00:15:44,520 Speaker 3: Yeah, So it's. 284 00:15:46,480 --> 00:15:49,440 Speaker 4: You know, you start writing this recipe out and like 285 00:15:49,760 --> 00:15:54,200 Speaker 4: the editors want like the most detailed explanation. So you 286 00:15:54,240 --> 00:15:56,320 Speaker 4: look at the recipe and you're like, good god, it's 287 00:15:56,320 --> 00:15:58,920 Speaker 4: so long. But it's really not. Like I just told 288 00:15:58,920 --> 00:16:01,240 Speaker 4: you the recipe. You see it and you stick it 289 00:16:01,280 --> 00:16:04,160 Speaker 4: in the oven, and it's foolproof. And that's why I 290 00:16:04,240 --> 00:16:06,360 Speaker 4: like it so much, is it's absolutely fool proof. So 291 00:16:06,360 --> 00:16:09,120 Speaker 4: if you're somebody who's like very intimidated to cook like 292 00:16:09,280 --> 00:16:12,360 Speaker 4: steak for a handful of people, and like one guy 293 00:16:12,400 --> 00:16:14,640 Speaker 4: wants it medium rare, and the other one wants it 294 00:16:14,720 --> 00:16:17,040 Speaker 4: medium and the other one wants it rare, and you're like, gosh, 295 00:16:17,040 --> 00:16:19,800 Speaker 4: I got like eight sticks to cook. It's intimidating even 296 00:16:19,840 --> 00:16:20,200 Speaker 4: for me. 297 00:16:21,040 --> 00:16:21,400 Speaker 2: And so. 298 00:16:23,160 --> 00:16:26,080 Speaker 3: This is like one way. 299 00:16:26,200 --> 00:16:29,240 Speaker 2: This is a picture ye looks really good. 300 00:16:29,720 --> 00:16:34,600 Speaker 4: So basically it's just this one big roast. And what 301 00:16:34,720 --> 00:16:36,680 Speaker 4: makes this kind of like if you want to elevate 302 00:16:36,720 --> 00:16:38,880 Speaker 4: it a little bit, I have a recipe for a 303 00:16:38,960 --> 00:16:41,840 Speaker 4: mushroom rub. So basically you see it and then you 304 00:16:41,920 --> 00:16:45,360 Speaker 4: season it with this mushroom rub, which is just dehydrated 305 00:16:45,480 --> 00:16:48,560 Speaker 4: mushrooms that have been blitzed with a little bit of rosemary, 306 00:16:48,600 --> 00:16:49,400 Speaker 4: salt and pepper. 307 00:16:49,720 --> 00:16:52,760 Speaker 3: That's all it is. But it adds a ton of flavor. 308 00:16:53,440 --> 00:16:56,920 Speaker 4: And so you use that rub and then you put 309 00:16:56,920 --> 00:16:59,840 Speaker 4: it in the oven, and then the thermometer is off 310 00:17:00,400 --> 00:17:02,480 Speaker 4: key because you have no idea. Without that, you have 311 00:17:02,560 --> 00:17:06,639 Speaker 4: no idea how fast or how slow that thing is cooking, 312 00:17:07,040 --> 00:17:09,920 Speaker 4: and so you want to take it out about eight 313 00:17:09,960 --> 00:17:14,159 Speaker 4: degrees before it reaches final temperature that that you want it, 314 00:17:15,200 --> 00:17:18,760 Speaker 4: but that way, like when you do it, you're cooking 315 00:17:18,800 --> 00:17:21,480 Speaker 4: for a lot of people. You can start with the seer, 316 00:17:21,520 --> 00:17:22,920 Speaker 4: but you don't have to put it in the oven 317 00:17:23,000 --> 00:17:25,520 Speaker 4: right away. You can get all your side dishes ready, 318 00:17:26,000 --> 00:17:28,280 Speaker 4: put it in the oven, and then sit there and 319 00:17:28,800 --> 00:17:31,440 Speaker 4: drink your beer a glass of wine, shoot the shit 320 00:17:31,560 --> 00:17:34,919 Speaker 4: with people, and you're not like frantically like in the 321 00:17:35,000 --> 00:17:36,680 Speaker 4: kitchen trying to figure out how am I going to 322 00:17:36,720 --> 00:17:39,320 Speaker 4: get everything finished at the exact same time, because I 323 00:17:39,359 --> 00:17:42,640 Speaker 4: think that's what a lot of people struggle with. So 324 00:17:42,800 --> 00:17:45,280 Speaker 4: this is why I like that recipe. It's very hands off, 325 00:17:45,600 --> 00:17:47,439 Speaker 4: and I think that's kind of what you want to 326 00:17:47,440 --> 00:17:49,439 Speaker 4: do in the holidays, is you don't want to be like, 327 00:17:49,920 --> 00:17:51,600 Speaker 4: you want a great meal, but you also don't want 328 00:17:51,640 --> 00:17:54,040 Speaker 4: to be slaving away and stressing out about it either, 329 00:17:54,119 --> 00:17:55,879 Speaker 4: like you should. You should enjoy your. 330 00:17:55,720 --> 00:17:59,360 Speaker 3: Time with people. And so once yeah, and so. 331 00:17:59,320 --> 00:18:02,920 Speaker 4: When thatmmeter hits the temperature, you just take it out, 332 00:18:03,359 --> 00:18:07,520 Speaker 4: let it rest, and serve it. This recipe also comes 333 00:18:07,520 --> 00:18:11,040 Speaker 4: with an ausu, so basically, like if you've got homemade 334 00:18:11,119 --> 00:18:14,399 Speaker 4: venison stock or beef stock, you just reduce that down 335 00:18:15,520 --> 00:18:18,480 Speaker 4: with a little red wine and some herbs and garlic, 336 00:18:18,880 --> 00:18:21,679 Speaker 4: and so that's just kind of a nice little little 337 00:18:22,400 --> 00:18:25,639 Speaker 4: meaty sauce that you can serve, serve with it, and 338 00:18:25,680 --> 00:18:29,760 Speaker 4: you know whatever sides that you typically like mashed potatoes, 339 00:18:30,880 --> 00:18:35,280 Speaker 4: something green however you like it. But that one's like 340 00:18:35,320 --> 00:18:38,119 Speaker 4: really great as it is like in like thick slices 341 00:18:38,240 --> 00:18:42,840 Speaker 4: with that juice. But I'll also like say, do a 342 00:18:42,880 --> 00:18:49,120 Speaker 4: couple extra roasts and then have it cooled down, chilled, 343 00:18:49,560 --> 00:18:53,080 Speaker 4: and once it's cold, slice it really thin and you'll 344 00:18:53,119 --> 00:18:57,800 Speaker 4: get like really great sandwich meat for like the next day. 345 00:18:58,600 --> 00:19:01,720 Speaker 4: So it's kind of like a you know, if you're 346 00:19:01,720 --> 00:19:03,399 Speaker 4: going to go through the trouble of like making a 347 00:19:03,400 --> 00:19:07,119 Speaker 4: big meal, you want to have leftovers, right, especially if 348 00:19:07,119 --> 00:19:09,520 Speaker 4: there's like a lot of people in the house, a 349 00:19:09,560 --> 00:19:12,359 Speaker 4: lot of lot of hungry people, like just kind of 350 00:19:12,400 --> 00:19:15,520 Speaker 4: help yourself to some meat. It's kind of a nice 351 00:19:15,520 --> 00:19:16,359 Speaker 4: one to have on hand. 352 00:19:17,240 --> 00:19:22,160 Speaker 2: I love it. That sounds really good. So you said 353 00:19:22,200 --> 00:19:26,520 Speaker 2: bigger slices and let it rest for five ten minutes 354 00:19:26,560 --> 00:19:27,320 Speaker 2: before you do that. 355 00:19:27,400 --> 00:19:29,240 Speaker 3: Probably, yeah, a good ten minutes. 356 00:19:30,040 --> 00:19:36,280 Speaker 2: Okay. As far as like the venison main dishes, that's 357 00:19:36,280 --> 00:19:41,320 Speaker 2: your go to. Is there any other venison approach? For 358 00:19:41,359 --> 00:19:44,840 Speaker 2: the holidays that you would recommend backstraps or anything I've done, 359 00:19:44,840 --> 00:19:47,000 Speaker 2: like a smoked backstrap. Is there any better way to 360 00:19:47,080 --> 00:19:47,800 Speaker 2: utilize that one? 361 00:19:48,400 --> 00:19:48,600 Speaker 1: You know? 362 00:19:49,080 --> 00:19:52,640 Speaker 4: I mean I think backstrap. I feel like everyone that's 363 00:19:52,680 --> 00:19:55,679 Speaker 4: such a touchy subject. I feel like people have like 364 00:19:55,880 --> 00:19:58,320 Speaker 4: can be really set in their ways when it comes 365 00:19:58,320 --> 00:20:02,399 Speaker 4: to backstrap. Whether it's I'm not gonna say anything, but 366 00:20:02,480 --> 00:20:05,480 Speaker 4: like my father in law man, the only way he'll 367 00:20:05,520 --> 00:20:09,520 Speaker 4: eat it is to butterfly it open, and that's the 368 00:20:09,520 --> 00:20:13,119 Speaker 4: way he likes it. To me, it's like I just 369 00:20:13,160 --> 00:20:16,440 Speaker 4: don't like it so thin because it overcooks really easily. 370 00:20:17,240 --> 00:20:19,640 Speaker 4: That's a personal choice. I think it's also like a very, 371 00:20:22,400 --> 00:20:25,080 Speaker 4: you know, just a thing that just gets passed down 372 00:20:25,119 --> 00:20:29,200 Speaker 4: from each generation and like it's and it becomes nostalgia. 373 00:20:29,600 --> 00:20:32,280 Speaker 3: So I think that's why people get touchy with it. 374 00:20:34,920 --> 00:20:35,680 Speaker 3: Let's see. 375 00:20:36,400 --> 00:20:39,120 Speaker 4: But yeah, backstrap, I mean smoking it's good and it's 376 00:20:39,200 --> 00:20:41,399 Speaker 4: it's kind of like the same concept of like you 377 00:20:41,440 --> 00:20:46,760 Speaker 4: can take the whole loin And what I really like 378 00:20:46,840 --> 00:20:49,040 Speaker 4: to do is almost kind of like a reverse seer 379 00:20:49,160 --> 00:20:52,400 Speaker 4: where it starts on the smoker at a low temperature 380 00:20:52,400 --> 00:20:55,800 Speaker 4: and at the very end seir it or vice versa. 381 00:20:56,160 --> 00:20:58,760 Speaker 4: You can start by giving it a really hard sear 382 00:21:00,160 --> 00:21:02,960 Speaker 4: in like a cast iron, but keep it still like 383 00:21:03,080 --> 00:21:05,240 Speaker 4: raw in the metal, and then put it on the 384 00:21:05,320 --> 00:21:09,120 Speaker 4: smoker until it hits you know, that medium rare one 385 00:21:09,200 --> 00:21:12,000 Speaker 4: twenty eight to one thirty, and take it off. 386 00:21:14,520 --> 00:21:17,720 Speaker 3: But that's the same kind of concept where you. 387 00:21:17,760 --> 00:21:20,639 Speaker 4: Have like a whole honk of meat and then you 388 00:21:20,680 --> 00:21:23,000 Speaker 4: can just slice it for everyone to just kind of 389 00:21:23,040 --> 00:21:24,400 Speaker 4: grab it as much as they want. 390 00:21:25,200 --> 00:21:27,399 Speaker 2: Yeah, I want to make sure I got something there. 391 00:21:28,040 --> 00:21:31,639 Speaker 2: Do you always take meat off about eight degrees ahead 392 00:21:31,680 --> 00:21:33,800 Speaker 2: of the final temperature? Is that like your standby? 393 00:21:34,040 --> 00:21:37,359 Speaker 4: So? I mean no, it depends on the size of 394 00:21:37,400 --> 00:21:43,240 Speaker 4: the meat. The bigger it is, the more residual heat 395 00:21:43,240 --> 00:21:47,520 Speaker 4: it will continue to carry or the residual Yeah, the 396 00:21:47,560 --> 00:21:50,360 Speaker 4: residual heat will continue to cook it for even longer, 397 00:21:51,200 --> 00:21:53,600 Speaker 4: so that makes sense. And also how hot it is. 398 00:21:54,320 --> 00:21:58,560 Speaker 4: The hotter, like say the oven, the faster it'll that 399 00:21:58,640 --> 00:22:01,159 Speaker 4: temperature will keep rising. But if you're using like a 400 00:22:01,240 --> 00:22:06,000 Speaker 4: lower temperature oven that's more gentle, the slower that climbs, 401 00:22:06,240 --> 00:22:07,639 Speaker 4: so when you take it out of the ove, and 402 00:22:07,760 --> 00:22:11,280 Speaker 4: that residual heat will just go a little bit slower, 403 00:22:11,640 --> 00:22:14,199 Speaker 4: so it just depends. And the same thing with like 404 00:22:14,240 --> 00:22:17,200 Speaker 4: a smoker. You're generally going to have that smoker at 405 00:22:17,240 --> 00:22:21,320 Speaker 4: like what two hundred and so it's not going to 406 00:22:21,400 --> 00:22:23,720 Speaker 4: climb as high as if you had that smoker at 407 00:22:23,720 --> 00:22:24,560 Speaker 4: three hundred. 408 00:22:24,280 --> 00:22:25,160 Speaker 3: And fifty degrees. 409 00:22:25,400 --> 00:22:27,240 Speaker 4: When you take that off, it's going to keep climb 410 00:22:27,240 --> 00:22:29,720 Speaker 4: and climb and climb and climbing. So it's really a 411 00:22:29,760 --> 00:22:32,640 Speaker 4: factor of the size of the meat and also how 412 00:22:32,680 --> 00:22:36,800 Speaker 4: the temperature of which you're cooking. Okay, I'm sure there's 413 00:22:36,800 --> 00:22:38,199 Speaker 4: a scientific term for that. 414 00:22:40,080 --> 00:22:55,440 Speaker 2: I like your explanation. So back to like classic holiday 415 00:22:55,640 --> 00:22:59,119 Speaker 2: dish substitutions. So that was a very good idea for 416 00:22:59,320 --> 00:23:03,040 Speaker 2: like the prime but with venison. Do you have any 417 00:23:03,320 --> 00:23:07,320 Speaker 2: recommendations when it comes to like a poultry or a waterfowl? 418 00:23:07,480 --> 00:23:09,919 Speaker 2: Do you do you ever try to incorporate duck or 419 00:23:10,119 --> 00:23:12,440 Speaker 2: wild turkey or pheasant or anything like that. 420 00:23:12,600 --> 00:23:15,520 Speaker 3: Eat well, I do. 421 00:23:16,920 --> 00:23:23,159 Speaker 4: Thanksgiving, our tradition was always a whole roasted pheasant. But 422 00:23:23,320 --> 00:23:28,119 Speaker 4: like with us, especially at Thanksgiving, like I pretty much 423 00:23:28,160 --> 00:23:30,280 Speaker 4: eat a whole pheasant to myself because I'm like a 424 00:23:30,359 --> 00:23:33,040 Speaker 4: total glutton. I mean I could get by with half 425 00:23:33,080 --> 00:23:35,880 Speaker 4: a pheasant, but like to be honest, I'd rather eat 426 00:23:35,920 --> 00:23:38,439 Speaker 4: the whole thing because I just want a lot. 427 00:23:38,920 --> 00:23:40,520 Speaker 3: So that's a hard one. Depends on how. 428 00:23:40,400 --> 00:23:42,400 Speaker 4: Many people you have in your family, how many how 429 00:23:42,400 --> 00:23:43,160 Speaker 4: many mouths you. 430 00:23:43,080 --> 00:23:43,680 Speaker 3: Got to feed. 431 00:23:45,480 --> 00:23:47,520 Speaker 4: But a lot of times with birds, I like to 432 00:23:47,760 --> 00:23:52,560 Speaker 4: sort of cook them in parts. The legs are generally 433 00:23:52,600 --> 00:23:57,680 Speaker 4: tougher and so like this is not really a crispsy 434 00:23:57,760 --> 00:24:00,359 Speaker 4: holiday recipe, but one of my favorite things to do 435 00:24:00,520 --> 00:24:04,840 Speaker 4: with like a whole pile of goose legs is to 436 00:24:04,920 --> 00:24:07,679 Speaker 4: cut feed them and then I'll like season it with 437 00:24:07,760 --> 00:24:11,159 Speaker 4: barbecue rub before before I cook it, and then when 438 00:24:11,200 --> 00:24:13,879 Speaker 4: it's done being cooked, then you slap it on the 439 00:24:13,920 --> 00:24:17,960 Speaker 4: grill and it's it's kind of my my way of 440 00:24:18,040 --> 00:24:24,360 Speaker 4: having like barbecue duck legs or goose legs. Yeah, it's 441 00:24:24,359 --> 00:24:26,639 Speaker 4: not like a Christmas e recipe by any means, but 442 00:24:26,760 --> 00:24:30,119 Speaker 4: it's winner is usually the time when we shoot the 443 00:24:30,119 --> 00:24:31,840 Speaker 4: most waterfoul. 444 00:24:32,520 --> 00:24:35,239 Speaker 2: That's the whole roast goose in the middle of your 445 00:24:35,280 --> 00:24:38,640 Speaker 2: table like the No. 446 00:24:38,840 --> 00:24:41,760 Speaker 4: I know, it's like it's like you want to do 447 00:24:41,800 --> 00:24:46,240 Speaker 4: it because it's like part of for show. Yeah, but 448 00:24:46,760 --> 00:24:49,399 Speaker 4: you've either you're either going to get the breast cooked 449 00:24:49,400 --> 00:24:53,960 Speaker 4: perfectly or the legs cooked right, and then the other 450 00:24:54,240 --> 00:24:57,840 Speaker 4: the other half is not as good, and so it's 451 00:24:57,920 --> 00:25:02,520 Speaker 4: you know, it sucks, but it's just better cooked in parts, 452 00:25:02,760 --> 00:25:04,920 Speaker 4: if you know. And then of course, if you took 453 00:25:04,960 --> 00:25:07,520 Speaker 4: the time to pluck the skin, you really want to 454 00:25:07,560 --> 00:25:10,639 Speaker 4: make that skin really nice and crispy. There's nothing I 455 00:25:10,720 --> 00:25:14,359 Speaker 4: like more than a crispy seared duck breast with the 456 00:25:14,400 --> 00:25:17,960 Speaker 4: skin on, and I like doing that for a bunch 457 00:25:17,960 --> 00:25:20,960 Speaker 4: of people my cookbook, there's a recipe. I think the 458 00:25:21,000 --> 00:25:23,640 Speaker 4: recipe is also on the Meat Eater website. It's called 459 00:25:23,800 --> 00:25:26,879 Speaker 4: Boozy duck Alla Orange, and it's duck all orange is 460 00:25:26,920 --> 00:25:29,720 Speaker 4: like just a famous French recipe for duck. But I've 461 00:25:29,720 --> 00:25:32,040 Speaker 4: always found it to be like a little sweet for 462 00:25:32,160 --> 00:25:35,399 Speaker 4: my taste, so I kind of altered it to add 463 00:25:35,440 --> 00:25:40,560 Speaker 4: some bourbon in there, lush sugar. It's just a more savory, 464 00:25:41,119 --> 00:25:45,240 Speaker 4: bourbon y kind of a sauce. Basically imagine an old 465 00:25:45,320 --> 00:25:48,680 Speaker 4: fashion in a pan sauce. 466 00:25:49,480 --> 00:25:52,120 Speaker 2: That sounds pretty good. I feel like duck. I feel 467 00:25:52,119 --> 00:25:55,240 Speaker 2: like duck breast is something that feels like a pretty 468 00:25:55,280 --> 00:25:58,840 Speaker 2: good Christmas alternative. What's the trick to making a good 469 00:25:58,960 --> 00:26:02,399 Speaker 2: duck breast? Because I feel like, duck can be so good, 470 00:26:02,600 --> 00:26:05,239 Speaker 2: but some people have this idea that it's you know, 471 00:26:05,600 --> 00:26:09,520 Speaker 2: tough or kind of weird. What's the right way to 472 00:26:09,560 --> 00:26:09,880 Speaker 2: do it? 473 00:26:11,200 --> 00:26:16,240 Speaker 4: First, have the right duck, choose a dabbler. That's the 474 00:26:16,280 --> 00:26:19,960 Speaker 4: first and foremost. I think that's probably the biggest misconception 475 00:26:20,119 --> 00:26:23,760 Speaker 4: when I hear about people not liking duck, it has 476 00:26:23,800 --> 00:26:25,919 Speaker 4: everything to do with their diet and what they're eating 477 00:26:26,000 --> 00:26:28,760 Speaker 4: is going to tell you what they're going to taste like. 478 00:26:29,240 --> 00:26:31,760 Speaker 4: And I mean, I could talk a long time about that, 479 00:26:31,800 --> 00:26:33,920 Speaker 4: but I'm not I'm not going to. But as far 480 00:26:33,960 --> 00:26:38,160 Speaker 4: as like the actual like way to make duck skin 481 00:26:38,400 --> 00:26:44,639 Speaker 4: crispy without overcooking the meat, pluck the skin, pad it 482 00:26:44,800 --> 00:26:49,960 Speaker 4: really really really really dry with paper towel, and don't 483 00:26:50,000 --> 00:26:54,080 Speaker 4: salt it or anything. Score the skin through the skin 484 00:26:54,160 --> 00:26:56,480 Speaker 4: and the fat, but not cutting through the meat into 485 00:26:56,600 --> 00:27:01,960 Speaker 4: little hashmarks, like through through across the breast. And then 486 00:27:02,000 --> 00:27:04,680 Speaker 4: you want to make sure that you bring it at 487 00:27:04,760 --> 00:27:08,240 Speaker 4: like pull it from the refrigerator, like at least thirty 488 00:27:08,320 --> 00:27:13,000 Speaker 4: minutes up to an hour before you actually cook. And 489 00:27:13,080 --> 00:27:15,840 Speaker 4: the reason is that cold meat hitting a hot pan 490 00:27:17,320 --> 00:27:23,080 Speaker 4: will create condensation, and so that condensation moisture is the 491 00:27:23,240 --> 00:27:26,840 Speaker 4: enemy of crispiness, just to put it that way, So 492 00:27:27,000 --> 00:27:29,639 Speaker 4: you want to pull it out of the refrigerator early, 493 00:27:30,119 --> 00:27:32,480 Speaker 4: and then you want to put its skin side down 494 00:27:33,160 --> 00:27:34,360 Speaker 4: in the pan while. 495 00:27:34,160 --> 00:27:35,440 Speaker 3: It's still cold. 496 00:27:36,160 --> 00:27:38,080 Speaker 4: So you don't want to start the pan on high 497 00:27:38,119 --> 00:27:39,760 Speaker 4: heat and then add at it. 498 00:27:40,040 --> 00:27:40,560 Speaker 3: You want a. 499 00:27:40,520 --> 00:27:44,760 Speaker 4: Cold pan, then turn the heat onto medium high, and 500 00:27:44,800 --> 00:27:47,399 Speaker 4: then I put some sort of like a weight, like 501 00:27:47,440 --> 00:27:49,840 Speaker 4: a meat press weight on it, or you can use 502 00:27:49,880 --> 00:27:53,320 Speaker 4: a spatula and hold it down and let it sort 503 00:27:53,320 --> 00:27:57,240 Speaker 4: of start sizzling. And so what that's doing is letting 504 00:27:57,240 --> 00:28:01,920 Speaker 4: the fat render out. The fat underneath that renders and 505 00:28:02,400 --> 00:28:06,120 Speaker 4: the moisture escapes, and that's how you get the skin crispy, 506 00:28:06,200 --> 00:28:08,160 Speaker 4: because if you just do it out over high heat, 507 00:28:08,200 --> 00:28:10,760 Speaker 4: you're not rendering out that fat. So it's kind of 508 00:28:10,760 --> 00:28:16,919 Speaker 4: the same idea of if you've ever had like a 509 00:28:17,000 --> 00:28:20,840 Speaker 4: ribis steak or like you know, a piece of meat 510 00:28:20,960 --> 00:28:23,480 Speaker 4: pork chop that's got a lot of fat on it, 511 00:28:23,600 --> 00:28:27,199 Speaker 4: but like the fat hasn't been rendered and you're just 512 00:28:27,320 --> 00:28:30,760 Speaker 4: kind of chewing on it. That's exactly the same thing 513 00:28:30,800 --> 00:28:33,760 Speaker 4: that's underneath the duck breast and order to get the 514 00:28:33,800 --> 00:28:36,920 Speaker 4: skin crispy, you have to get the fat out because 515 00:28:36,960 --> 00:28:40,440 Speaker 4: it's not gonna be soft like like you would think 516 00:28:40,440 --> 00:28:44,880 Speaker 4: it would be. And so once that fat renders and 517 00:28:44,960 --> 00:28:47,240 Speaker 4: that skin is crispy after like three or four minutes, 518 00:28:47,320 --> 00:28:49,640 Speaker 4: then you'll flip it and then cook it a few 519 00:28:49,640 --> 00:28:51,800 Speaker 4: more minutes on the other side. And just like checking 520 00:28:51,880 --> 00:28:54,920 Speaker 4: a steak, you can kind of like fuel the density 521 00:28:55,320 --> 00:28:58,200 Speaker 4: to know when it's done and then take it off 522 00:28:58,240 --> 00:29:02,160 Speaker 4: the heat and that's it. And normally I just like 523 00:29:02,240 --> 00:29:05,520 Speaker 4: salt and pepper, so I don't salt salt the skin 524 00:29:05,640 --> 00:29:08,600 Speaker 4: side down because it'll draw moisture out from the skin. 525 00:29:09,640 --> 00:29:12,680 Speaker 4: I salt it on the meat side after I put 526 00:29:12,720 --> 00:29:14,760 Speaker 4: it in the pan, and then after I flip it, 527 00:29:15,000 --> 00:29:17,680 Speaker 4: once it's already crispy, then I'll put salt and pepper 528 00:29:17,720 --> 00:29:18,440 Speaker 4: on it. 529 00:29:18,760 --> 00:29:22,960 Speaker 2: Okay, this kind of gives me an idea of running 530 00:29:23,040 --> 00:29:26,760 Speaker 2: through the main ideas here. So we talked duck breast, 531 00:29:26,960 --> 00:29:31,280 Speaker 2: We talked of a roast from a deer, and another 532 00:29:31,400 --> 00:29:34,560 Speaker 2: big one for Christmas or the holidays would be a turkey. 533 00:29:35,520 --> 00:29:39,680 Speaker 2: Do you have a turkey breast? A wild turkey breast idea, So. 534 00:29:39,600 --> 00:29:45,360 Speaker 4: It's almost the same concept as that the roast. Pan 535 00:29:45,480 --> 00:29:48,360 Speaker 4: roasting is my absolute favorite way to cook a turkey breast, 536 00:29:48,400 --> 00:29:52,840 Speaker 4: and that's the same thing. Start on the stovetop, basically 537 00:29:52,960 --> 00:29:55,800 Speaker 4: searing it, and the only purpose of doing that is 538 00:29:55,880 --> 00:30:00,680 Speaker 4: to develop the brown flavors, like that golden color flavor, 539 00:30:00,840 --> 00:30:03,960 Speaker 4: the smell, all the things you associate with something that 540 00:30:04,000 --> 00:30:06,479 Speaker 4: makes you drool. And then you put it in the 541 00:30:06,520 --> 00:30:10,040 Speaker 4: oven with the thermometer and it's the exact same concept. 542 00:30:11,440 --> 00:30:14,479 Speaker 4: You just put it in until it's with the turkey. 543 00:30:14,800 --> 00:30:17,680 Speaker 4: You don't do eight to ten minutes. You'll pull it like, 544 00:30:20,080 --> 00:30:22,600 Speaker 4: I what is it? I think I pull it at 545 00:30:22,640 --> 00:30:24,280 Speaker 4: like one forty five? 546 00:30:26,360 --> 00:30:26,800 Speaker 1: No, what was that? 547 00:30:26,960 --> 00:30:27,120 Speaker 5: Right? 548 00:30:28,280 --> 00:30:31,600 Speaker 4: I still have mom brain. I'm also not sleeping anymore. 549 00:30:32,760 --> 00:30:35,600 Speaker 2: I did not, even though I wasn't the mom and 550 00:30:35,680 --> 00:30:39,760 Speaker 2: the deal. I remember being around and it's difficult at 551 00:30:39,760 --> 00:30:42,440 Speaker 2: that phase five months. It's much easier when they're four 552 00:30:42,480 --> 00:30:44,680 Speaker 2: and six, I can tell you that much, Thank God. 553 00:30:44,720 --> 00:30:46,960 Speaker 4: I keep asking people when it gets easier, and they're like, 554 00:30:47,000 --> 00:30:47,520 Speaker 4: it doesn't. 555 00:30:47,600 --> 00:30:51,480 Speaker 2: I'm like, no, no, you've got much better, much better 556 00:30:51,600 --> 00:30:54,800 Speaker 2: nights of sleep ahead of you. But while you're thinking 557 00:30:54,880 --> 00:30:58,680 Speaker 2: on that, another question. Fifty one okay, yeah, not one 558 00:30:58,800 --> 00:31:02,800 Speaker 2: sixty five? Okay, one, it's so one of the things 559 00:31:02,880 --> 00:31:05,840 Speaker 2: as curious as you were saying that when I I've 560 00:31:05,880 --> 00:31:09,000 Speaker 2: always thought you have to brine a wild turkey breast 561 00:31:09,160 --> 00:31:11,080 Speaker 2: to really get it to be moist. In this situation, 562 00:31:11,160 --> 00:31:12,880 Speaker 2: are you are you doing this roast without a Brian 563 00:31:12,960 --> 00:31:14,280 Speaker 2: first or do you also brain? 564 00:31:14,360 --> 00:31:18,400 Speaker 4: This good question And Brian's definitely make it taste better. 565 00:31:19,600 --> 00:31:22,840 Speaker 4: But I because of the way that I cook it 566 00:31:22,880 --> 00:31:25,840 Speaker 4: as being a dry cooking in order to get like 567 00:31:25,880 --> 00:31:32,040 Speaker 4: a really nice brown exterior, I actually prefer to just salt. 568 00:31:31,720 --> 00:31:37,640 Speaker 5: It like like like you would season it before cooking it, 569 00:31:37,720 --> 00:31:40,719 Speaker 5: you know, maybe like a little extra salt, and then 570 00:31:40,840 --> 00:31:43,280 Speaker 5: keep it covered in the refrigerator for like a day. 571 00:31:44,160 --> 00:31:44,400 Speaker 4: Do you that? 572 00:31:44,560 --> 00:31:45,960 Speaker 3: Like a whole day in advance. 573 00:31:47,040 --> 00:31:49,760 Speaker 4: And that does like the same thing as brining it, 574 00:31:50,320 --> 00:31:52,440 Speaker 4: except you don't have to have a big pot of 575 00:31:52,480 --> 00:31:56,400 Speaker 4: water and salt, you know all that stuff. There's a 576 00:31:56,440 --> 00:31:59,360 Speaker 4: time and a place where that traditional brine, Like if 577 00:31:59,400 --> 00:32:01,880 Speaker 4: you're smoking meat, you definitely want to do that. But 578 00:32:02,640 --> 00:32:05,400 Speaker 4: for like for this recipe, I just basically season it 579 00:32:05,440 --> 00:32:09,920 Speaker 4: twenty four hours in advance, and you'll you'll notice some difference. 580 00:32:11,120 --> 00:32:13,440 Speaker 2: Okay, So I'm going to assault at twenty four hours advance, 581 00:32:13,600 --> 00:32:16,600 Speaker 2: keep it covered in the fridge for the day. On 582 00:32:16,680 --> 00:32:19,640 Speaker 2: the day of the holiday, I'm gonna take it out. 583 00:32:19,640 --> 00:32:21,240 Speaker 2: Do I need Do I put it in cold or 584 00:32:21,320 --> 00:32:22,560 Speaker 2: let it get to room temperature? 585 00:32:23,160 --> 00:32:26,800 Speaker 4: Yeah, room temperature, same thing, Like pull it out thirty 586 00:32:26,840 --> 00:32:30,560 Speaker 4: forty five minutes before you're gonna cook it. And then yeah, 587 00:32:30,680 --> 00:32:33,880 Speaker 4: sear it in a pan. And in some recipes, like 588 00:32:33,960 --> 00:32:36,680 Speaker 4: you can sear it in the pan on one side, 589 00:32:36,720 --> 00:32:38,880 Speaker 4: flip it and then transfer it to the oven. And 590 00:32:38,960 --> 00:32:41,840 Speaker 4: that's like a real easy way. I've kind of gotten 591 00:32:41,880 --> 00:32:44,400 Speaker 4: away from doing that. I'll sear it on both sides 592 00:32:44,640 --> 00:32:47,640 Speaker 4: over really high heat, put it on like a sheet 593 00:32:47,680 --> 00:32:50,320 Speaker 4: metal sheet tray, and then put it in the oven. 594 00:32:50,480 --> 00:32:52,560 Speaker 4: And then that way, the pan that I just seared 595 00:32:52,560 --> 00:32:56,320 Speaker 4: the meat in is free to make like cook that 596 00:32:57,040 --> 00:33:01,800 Speaker 4: to cook either make a pan sauce or like cooking vegetables, 597 00:33:01,920 --> 00:33:04,640 Speaker 4: which is kind of a really like it's a thing 598 00:33:04,640 --> 00:33:06,600 Speaker 4: that you don't see a lot of people talk about. 599 00:33:06,640 --> 00:33:08,520 Speaker 3: But since I've. 600 00:33:10,040 --> 00:33:13,240 Speaker 4: Had a baby and I'm trying to minimize cooking as 601 00:33:13,320 --> 00:33:16,480 Speaker 4: much as I can, and like amount of pots and pans, 602 00:33:16,680 --> 00:33:19,160 Speaker 4: it's like one way to like minimize having use an 603 00:33:19,160 --> 00:33:21,480 Speaker 4: extra pants pan to cook. Like, say, and I have 604 00:33:21,520 --> 00:33:24,480 Speaker 4: a side sauteed veggie, I'll cook it in the same 605 00:33:24,600 --> 00:33:27,960 Speaker 4: pan with that turkey, and you end up getting all 606 00:33:28,040 --> 00:33:30,400 Speaker 4: the flavors from the turkey that actually. 607 00:33:30,040 --> 00:33:32,080 Speaker 3: Add a lot of flavors to the vegetable. 608 00:33:32,920 --> 00:33:35,880 Speaker 4: I used to reserve that for making pant sauces, but 609 00:33:36,760 --> 00:33:38,920 Speaker 4: I haven't made a pant sauce in a while, And 610 00:33:39,000 --> 00:33:43,000 Speaker 4: so it's as simple as just like adding like gosh, say, 611 00:33:43,040 --> 00:33:45,920 Speaker 4: like with turkey, you could just add like lemon juice 612 00:33:46,000 --> 00:33:48,560 Speaker 4: or white wine and a button some butter and it's 613 00:33:48,640 --> 00:33:51,200 Speaker 4: in a little stock and make a sauce if you 614 00:33:51,240 --> 00:33:53,920 Speaker 4: want it, or just cook your vegetables in that same 615 00:33:54,000 --> 00:33:56,240 Speaker 4: pan and you'll you'll you'll be able to kind of 616 00:33:56,240 --> 00:33:59,160 Speaker 4: get the same effect of getting the fond from the 617 00:33:59,160 --> 00:34:02,080 Speaker 4: bottom of the fan the pan into the veggies. 618 00:34:03,360 --> 00:34:09,200 Speaker 2: That sounds great, Uh okay, So turkey, duck venison. Is 619 00:34:09,239 --> 00:34:13,120 Speaker 2: there any world in which there is a ham replacement? 620 00:34:13,200 --> 00:34:15,120 Speaker 2: Like could you do a wild yeah hog? 621 00:34:15,520 --> 00:34:18,960 Speaker 4: Yeah, yeah, yeah, I've done that a handful of times. 622 00:34:19,880 --> 00:34:24,560 Speaker 4: We get some smaller hogs. Mostly all most of our 623 00:34:24,600 --> 00:34:28,200 Speaker 4: hogs that we get come from the family ranch where like, 624 00:34:30,000 --> 00:34:33,800 Speaker 4: oh they just come and go those treat they're tricky, 625 00:34:33,960 --> 00:34:39,960 Speaker 4: tricky little it use a cuss word, but I won't. 626 00:34:40,560 --> 00:34:43,919 Speaker 4: They kind of like when there's a heavy rain, there's 627 00:34:43,960 --> 00:34:46,000 Speaker 4: like a big ravine that runs through the ranch, and 628 00:34:46,000 --> 00:34:49,239 Speaker 4: when that rain comes, everything kind of floods up, and 629 00:34:49,280 --> 00:34:53,000 Speaker 4: these just packs of hogs come out into the fields 630 00:34:53,040 --> 00:34:56,600 Speaker 4: and just tear all the pastures up. So there's like 631 00:34:56,680 --> 00:34:59,320 Speaker 4: certain times of the year that we'll set a trap, 632 00:34:59,719 --> 00:35:02,239 Speaker 4: and when we set the trap, sometimes we'll get a 633 00:35:02,320 --> 00:35:04,600 Speaker 4: nice fat sal A lot of times it's just a 634 00:35:04,640 --> 00:35:07,760 Speaker 4: bunch of smaller pigs, which is really kind of ideal 635 00:35:07,880 --> 00:35:12,839 Speaker 4: for making ham. So I'll just debut, take a whole 636 00:35:12,920 --> 00:35:18,560 Speaker 4: hind quarter, debone the femur, and then brine it in 637 00:35:18,680 --> 00:35:23,480 Speaker 4: like a traditional brine with salt and sugar. And I 638 00:35:23,520 --> 00:35:27,680 Speaker 4: don't really get crazy with like, oh, add this spice 639 00:35:27,719 --> 00:35:32,080 Speaker 4: and onion, because you really don't get that much flavor 640 00:35:32,080 --> 00:35:35,640 Speaker 4: from a brine. It's it's the salt and the sugar. 641 00:35:36,040 --> 00:35:36,400 Speaker 3: Sugar. 642 00:35:36,520 --> 00:35:39,399 Speaker 4: Sugar will definitely kind of get in there. But yeah, 643 00:35:39,440 --> 00:35:43,239 Speaker 4: and then and then trust it, like kind of take 644 00:35:43,320 --> 00:35:45,200 Speaker 4: some twine and like sort of trust it into like 645 00:35:45,400 --> 00:35:48,879 Speaker 4: the ham shape. Let it dry out in the refrigerator 646 00:35:49,360 --> 00:35:51,920 Speaker 4: so that the skin is dry and tacky so that 647 00:35:51,960 --> 00:35:55,879 Speaker 4: the smoke can actually absorb into it, and then I'll 648 00:35:55,960 --> 00:35:58,560 Speaker 4: smoke it, put it on the smoker at like two 649 00:35:58,640 --> 00:36:02,040 Speaker 4: hundred degrees for till it reaches like a well with 650 00:36:02,080 --> 00:36:04,160 Speaker 4: wild hog tile, it reaches an internal of one to 651 00:36:04,239 --> 00:36:08,200 Speaker 4: sixty five. To make sure you don't get trygnosis. 652 00:36:08,880 --> 00:36:15,440 Speaker 2: Yeah, I'll avoid them. So do do you ever incorporate 653 00:36:15,520 --> 00:36:19,960 Speaker 2: wild game into a side dish or an appetizer or 654 00:36:20,000 --> 00:36:22,000 Speaker 2: do you have any ideas for a good wild game 655 00:36:22,000 --> 00:36:24,880 Speaker 2: appetizer or something like that? If I'm trying to make 656 00:36:24,920 --> 00:36:29,480 Speaker 2: an entire wild game meal every single course. Uh, I 657 00:36:29,480 --> 00:36:31,759 Speaker 2: don't know if that might be overkill, but if I 658 00:36:31,800 --> 00:36:35,160 Speaker 2: were to try to do that, yeah, ideas. 659 00:36:35,360 --> 00:36:37,480 Speaker 4: So like I'll take you know, like that roast where 660 00:36:37,480 --> 00:36:40,600 Speaker 4: I was saying, slice it thin, I'll do that. If 661 00:36:40,640 --> 00:36:43,040 Speaker 4: you've got like a bunch of people and you want 662 00:36:43,080 --> 00:36:45,520 Speaker 4: to do like a Christine, you can do some sort 663 00:36:45,520 --> 00:36:49,799 Speaker 4: of soft cheese on, like a borson type of like 664 00:36:51,280 --> 00:36:55,920 Speaker 4: garlic cheese spread, and then just a slice of that 665 00:36:56,040 --> 00:36:59,239 Speaker 4: meat and you can add like bisolmac vinegar, like a 666 00:36:59,600 --> 00:37:03,040 Speaker 4: like a glaze to it. But you can make some 667 00:37:03,080 --> 00:37:07,080 Speaker 4: sort of steak Christini really easily with that, and people 668 00:37:07,080 --> 00:37:10,719 Speaker 4: will just eat a million of them, and then for 669 00:37:10,840 --> 00:37:14,279 Speaker 4: something kind of different, it's a little bit more time consuming, 670 00:37:14,680 --> 00:37:18,880 Speaker 4: but everybody loves it. Our little croquettes, which is basically 671 00:37:18,920 --> 00:37:24,840 Speaker 4: a fancy term for like a ball of fried cheese 672 00:37:25,040 --> 00:37:26,520 Speaker 4: and potatoes and meat. 673 00:37:27,680 --> 00:37:28,680 Speaker 2: I'm in on that description. 674 00:37:30,560 --> 00:37:32,200 Speaker 1: Yeah, it's walk me through that one. 675 00:37:33,040 --> 00:37:37,160 Speaker 4: This Yeah, I make this one, Travis says. Travis's side 676 00:37:37,200 --> 00:37:42,160 Speaker 4: of the family has a Christmas party every year and there's. 677 00:37:41,960 --> 00:37:43,880 Speaker 3: Like, gosh, forty people. 678 00:37:44,000 --> 00:37:47,200 Speaker 4: The family's gotten huge, and so everybody brings. It's like 679 00:37:47,239 --> 00:37:50,160 Speaker 4: a potluck style, And so I'll like do this whole 680 00:37:50,200 --> 00:37:53,080 Speaker 4: thing ahead of time so much that like you can 681 00:37:53,120 --> 00:37:55,879 Speaker 4: even freeze it and put it in your freezer. That's 682 00:37:55,880 --> 00:37:57,840 Speaker 4: how far ahead you can do it. And then the 683 00:37:57,920 --> 00:37:59,600 Speaker 4: day you go in, you can pop it in the oven. 684 00:37:59,640 --> 00:38:04,320 Speaker 4: But base you've got ground venison or not just ground venison. 685 00:38:05,000 --> 00:38:09,239 Speaker 4: If you could do like sausage, like breakfast sausage is 686 00:38:09,280 --> 00:38:14,040 Speaker 4: really the best. So I mix breakfast sausage leftover mashed 687 00:38:14,120 --> 00:38:18,480 Speaker 4: potatoes and pimento cheese, and you just like mix it 688 00:38:18,520 --> 00:38:21,960 Speaker 4: all together, chill it and then roll it into a ball, 689 00:38:22,200 --> 00:38:25,319 Speaker 4: like a meatball sized ball, and then like dip it 690 00:38:25,320 --> 00:38:29,400 Speaker 4: in an egg and then roll it in panco and 691 00:38:29,440 --> 00:38:32,879 Speaker 4: then like do it to all of them and then 692 00:38:33,719 --> 00:38:37,879 Speaker 4: at that point you can like flash freeze it like that, 693 00:38:40,200 --> 00:38:44,240 Speaker 4: but it's not as good. I think what it's best 694 00:38:44,400 --> 00:38:47,600 Speaker 4: is like go ahead, set the fryer up deep fry 695 00:38:47,760 --> 00:38:51,040 Speaker 4: all of those things and and they're I mean, they're 696 00:38:51,040 --> 00:38:54,480 Speaker 4: obviously best right out of the fryer when they're super hot, 697 00:38:54,560 --> 00:38:58,399 Speaker 4: and like the inside is just soft like cheese and meat. 698 00:38:58,520 --> 00:39:02,320 Speaker 4: It's like it's like you can eat a thousand of them. 699 00:39:02,560 --> 00:39:03,600 Speaker 3: It's so good. 700 00:39:04,040 --> 00:39:07,480 Speaker 4: But but like that's like one of those things is 701 00:39:07,480 --> 00:39:09,880 Speaker 4: like if you're doing it at your own home and 702 00:39:09,960 --> 00:39:11,920 Speaker 4: you're just like down to just sit there and like 703 00:39:12,719 --> 00:39:15,879 Speaker 4: fry as you go, that's great. But if you got 704 00:39:15,880 --> 00:39:18,960 Speaker 4: to take a dish to somebody's house, it doesn't really work. 705 00:39:19,040 --> 00:39:23,279 Speaker 4: So what I'll do fry all of them and you 706 00:39:23,320 --> 00:39:25,680 Speaker 4: can keep it in the refrigerator for like the day, 707 00:39:26,080 --> 00:39:28,080 Speaker 4: and then when you get to that person's house, like 708 00:39:28,160 --> 00:39:30,680 Speaker 4: throw it in a really hot oven to reheat and 709 00:39:30,719 --> 00:39:34,960 Speaker 4: that works. Or if you're like you don't have time 710 00:39:35,000 --> 00:39:38,200 Speaker 4: to do it right before, but you can do it 711 00:39:38,239 --> 00:39:41,239 Speaker 4: like a cup few weeks in advance, after you fry it, 712 00:39:41,440 --> 00:39:43,880 Speaker 4: flash freeze it, and never freezer. 713 00:39:44,239 --> 00:39:45,439 Speaker 3: It's like one of those. 714 00:39:45,760 --> 00:39:47,880 Speaker 4: It's like a frozen meal, like you just pop it 715 00:39:47,920 --> 00:39:49,760 Speaker 4: out of the freezer and put it in the oven 716 00:39:49,800 --> 00:39:52,920 Speaker 4: and eat It's it's pretty pretty simple. 717 00:39:53,600 --> 00:39:56,839 Speaker 2: Sounds great this. You know, you brought up something that 718 00:39:56,880 --> 00:40:01,279 Speaker 2: my wife asked me to ask you about, which was 719 00:40:02,120 --> 00:40:07,680 Speaker 2: now that you have a child, any thoughts or ideas 720 00:40:08,440 --> 00:40:10,440 Speaker 2: maybe similar to what you just described there having kind 721 00:40:10,480 --> 00:40:14,600 Speaker 2: of freezer type meals ready to go. But has having 722 00:40:14,640 --> 00:40:17,080 Speaker 2: a child changed how you cook or what you choose 723 00:40:17,120 --> 00:40:20,840 Speaker 2: to cook, And do you have any ideas for you know, 724 00:40:20,920 --> 00:40:25,040 Speaker 2: cooking wild game well but not well well done, but 725 00:40:25,320 --> 00:40:28,880 Speaker 2: doing it in a high quality fashion with a family, right, 726 00:40:28,920 --> 00:40:31,319 Speaker 2: Because like I've my wife and I have got two 727 00:40:31,360 --> 00:40:33,360 Speaker 2: young boys, and we want to cook good meals and 728 00:40:33,360 --> 00:40:37,160 Speaker 2: we want to have great food. But life's chaotic. Every 729 00:40:37,239 --> 00:40:39,359 Speaker 2: night you get the kids home from school and you're 730 00:40:39,400 --> 00:40:41,600 Speaker 2: cleaning and you're fixing stuff up righty for the next day, 731 00:40:41,640 --> 00:40:43,319 Speaker 2: and you're finishing up work and you're trying to do 732 00:40:43,360 --> 00:40:45,000 Speaker 2: something around the house, and you're trying to deal with 733 00:40:45,000 --> 00:40:49,280 Speaker 2: the kids and it has has becoming a mother brought 734 00:40:49,320 --> 00:40:52,960 Speaker 2: anything new to you as far as ideas for blending 735 00:40:53,080 --> 00:40:56,200 Speaker 2: cooking good food along with making it somewhat convenient given 736 00:40:56,200 --> 00:40:57,000 Speaker 2: the chaos of life. 737 00:40:58,160 --> 00:40:59,680 Speaker 3: Yes, I still think. 738 00:41:01,239 --> 00:41:03,799 Speaker 4: I mean I before I had him, I made a 739 00:41:03,840 --> 00:41:07,880 Speaker 4: ton of freezer meals, and some of them were hits 740 00:41:07,920 --> 00:41:10,439 Speaker 4: and some were misses, and some of them, like there's 741 00:41:10,480 --> 00:41:12,239 Speaker 4: a few that I'm like, I need to just make 742 00:41:12,280 --> 00:41:16,000 Speaker 4: a bunch of this and freeze it. What I found 743 00:41:16,040 --> 00:41:18,359 Speaker 4: that I've done a lot more than I never did 744 00:41:18,440 --> 00:41:22,720 Speaker 4: before was just meal prep just for like lunches and things, 745 00:41:23,719 --> 00:41:27,200 Speaker 4: because I'm I'm still breastfeeding and I'm like starving all 746 00:41:27,280 --> 00:41:30,040 Speaker 4: the time, and i just want something to eat, and 747 00:41:30,080 --> 00:41:31,879 Speaker 4: I don't I don't want to go out to eat 748 00:41:31,920 --> 00:41:34,320 Speaker 4: or do any any of that kind of or eat unhealthy. 749 00:41:36,200 --> 00:41:39,759 Speaker 4: So I do a lot more meal preps. But and 750 00:41:39,840 --> 00:41:41,880 Speaker 4: I kind of have like a formula for like what 751 00:41:42,000 --> 00:41:45,200 Speaker 4: I'm making of like a protein of vegetable starch kind 752 00:41:45,239 --> 00:41:48,719 Speaker 4: of kind of thing. But I think I'm still at 753 00:41:48,719 --> 00:41:53,080 Speaker 4: the stage where he's young enough that like he's he's 754 00:41:53,160 --> 00:41:56,920 Speaker 4: going to bed at like seven thirty to eight, and 755 00:41:56,960 --> 00:42:01,880 Speaker 4: I will have already prepped certain parts of dinner. Either, 756 00:42:02,360 --> 00:42:06,640 Speaker 4: like after work, there's like a period of time like 757 00:42:06,440 --> 00:42:09,040 Speaker 4: a like a small window where I kind of keep 758 00:42:09,120 --> 00:42:11,200 Speaker 4: him in the kitchen and I just like prep a 759 00:42:11,200 --> 00:42:14,680 Speaker 4: few ingredients and then I get them ready for bed 760 00:42:14,760 --> 00:42:17,560 Speaker 4: and then and after that, that's kind of when I 761 00:42:17,600 --> 00:42:19,440 Speaker 4: go in the kitchen and I just like sear the 762 00:42:19,480 --> 00:42:20,560 Speaker 4: meat and like throw. 763 00:42:20,360 --> 00:42:21,040 Speaker 3: It all together. 764 00:42:21,520 --> 00:42:25,520 Speaker 4: So I think what I've taken away is like I 765 00:42:25,560 --> 00:42:28,279 Speaker 4: love food so much that I don't really want to 766 00:42:28,360 --> 00:42:32,000 Speaker 4: compromise that much. Like it's still like the thing that 767 00:42:32,040 --> 00:42:35,000 Speaker 4: at the end of the day makes me feel like 768 00:42:35,280 --> 00:42:37,520 Speaker 4: human and who I am, because I feel like you're 769 00:42:37,560 --> 00:42:39,279 Speaker 4: just at this stage. 770 00:42:39,000 --> 00:42:39,839 Speaker 3: I'm still so. 771 00:42:41,480 --> 00:42:44,319 Speaker 4: In the trenches, and it's like I think about him 772 00:42:44,360 --> 00:42:46,960 Speaker 4: all day every day, So at the end of the day, 773 00:42:47,000 --> 00:42:49,680 Speaker 4: when he's finally asleep, it's sort of like my piece 774 00:42:49,719 --> 00:42:52,759 Speaker 4: of time to remember like who I am as a 775 00:42:52,880 --> 00:42:56,120 Speaker 4: human adult and have an adult conversation. So like, I 776 00:42:56,160 --> 00:43:00,279 Speaker 4: really try to treasure that meal. But what I've found. 777 00:43:00,400 --> 00:43:04,960 Speaker 6: Is that it's easier for me not to do it 778 00:43:05,000 --> 00:43:07,640 Speaker 6: all at once, Like don't try to cook your whole 779 00:43:07,840 --> 00:43:11,839 Speaker 6: dinner in that one little hour of time that you have. 780 00:43:12,560 --> 00:43:13,719 Speaker 3: Find ways to. 781 00:43:13,800 --> 00:43:17,560 Speaker 4: Prep little ingreat prep pieces of food, Like if I 782 00:43:17,600 --> 00:43:20,440 Speaker 4: want quene wall, like, I will find time at a 783 00:43:20,440 --> 00:43:23,600 Speaker 4: different point in the day or the day before, have 784 00:43:23,719 --> 00:43:27,640 Speaker 4: keenwall made. Have like your like, have like the starch 785 00:43:27,719 --> 00:43:30,000 Speaker 4: or whatever. Like I'll boil a whole bunch of baby 786 00:43:30,000 --> 00:43:33,239 Speaker 4: potatoes and keep it in the fridge, and then later on, 787 00:43:33,440 --> 00:43:35,279 Speaker 4: like for dinner, all I have to do is just 788 00:43:35,320 --> 00:43:39,200 Speaker 4: like smash it and throw it in a frying pan. 789 00:43:39,120 --> 00:43:40,200 Speaker 3: Until it gets crispy. 790 00:43:40,520 --> 00:43:43,600 Speaker 4: So I think that's the biggest takeaway, is like avoiding 791 00:43:43,680 --> 00:43:46,480 Speaker 4: having to cook everything all at once and finding ways 792 00:43:46,520 --> 00:43:50,640 Speaker 4: to to do little bits of it throughout the day 793 00:43:50,840 --> 00:43:54,799 Speaker 4: and or you know, days ahead of time. I don't 794 00:43:54,800 --> 00:43:55,640 Speaker 4: know if that makes sense. 795 00:43:56,120 --> 00:43:58,040 Speaker 2: Yeah, no, it does. It does make sense. And I've 796 00:43:58,080 --> 00:44:01,080 Speaker 2: found that we have done that of thing like forward 797 00:44:01,160 --> 00:44:05,160 Speaker 2: planning has helped a lot. Like my my wife's really great, 798 00:44:05,200 --> 00:44:08,359 Speaker 2: Like she plans the whole week of meals out on 799 00:44:08,480 --> 00:44:12,680 Speaker 2: Sunday evening and then we'll start making some of these 800 00:44:12,719 --> 00:44:14,800 Speaker 2: things days ahead of time. If she's got a window, 801 00:44:14,960 --> 00:44:17,160 Speaker 2: well maybe Sunday afternoon we're home, then the two of 802 00:44:17,200 --> 00:44:19,040 Speaker 2: us might work on something that we won't be eating 803 00:44:19,080 --> 00:44:21,480 Speaker 2: till Wednesday, but we know we have a little bit 804 00:44:21,520 --> 00:44:23,440 Speaker 2: of time now, but yeah, Monday and Tuesday night we 805 00:44:23,440 --> 00:44:25,560 Speaker 2: won't be able to or whatever it is. Yeah, that 806 00:44:25,680 --> 00:44:26,239 Speaker 2: seems to help. 807 00:44:26,760 --> 00:44:29,479 Speaker 4: Yeah, I mean I would have never thought I would 808 00:44:29,480 --> 00:44:32,680 Speaker 4: have been like a meal prepper, but it really is 809 00:44:32,760 --> 00:44:35,319 Speaker 4: kind of the only way to just because sometimes you 810 00:44:35,400 --> 00:44:40,120 Speaker 4: just need to eat, and it's great to have good 811 00:44:40,120 --> 00:44:42,520 Speaker 4: food that's already cooked and when you're so tired. 812 00:44:43,560 --> 00:44:58,279 Speaker 2: But yeah, now here's another one. So if kids make 813 00:44:58,400 --> 00:45:01,320 Speaker 2: cooking difficult. Another thing thing that has maybe become a 814 00:45:01,440 --> 00:45:05,520 Speaker 2: challenge for some people with eating, you know, high quality 815 00:45:05,880 --> 00:45:09,400 Speaker 2: foods and meals has been costs, especially you know, in 816 00:45:09,440 --> 00:45:13,640 Speaker 2: recent years, inflation has definitely been something that everyone's feeling, 817 00:45:13,680 --> 00:45:18,480 Speaker 2: and I know that's happened on food especially. Two questions 818 00:45:18,560 --> 00:45:21,000 Speaker 2: you can take either version of this question or both. 819 00:45:22,520 --> 00:45:26,280 Speaker 2: Do you generally have any any ideas for cooking well 820 00:45:26,360 --> 00:45:29,560 Speaker 2: on a budget? That's question number one? Or question number 821 00:45:29,560 --> 00:45:34,120 Speaker 2: two is if you could pick a couple things to 822 00:45:34,320 --> 00:45:36,880 Speaker 2: skimp on, so a couple things with the kitchen that 823 00:45:36,920 --> 00:45:39,200 Speaker 2: you would buy cheap, and a couple of things you 824 00:45:39,200 --> 00:45:41,520 Speaker 2: would not buy cheap, but absolutely like pay for the 825 00:45:41,600 --> 00:45:44,960 Speaker 2: higher quality ingredient what would those be so I can 826 00:45:45,000 --> 00:45:48,280 Speaker 2: I handle thank god, or I can't believe it's not butter, 827 00:45:49,280 --> 00:45:53,680 Speaker 2: but I should really buy the expensive U truffle or 828 00:45:53,719 --> 00:45:55,279 Speaker 2: whatever it is. Are there some things that we can 829 00:45:55,320 --> 00:45:57,960 Speaker 2: go okay on budget but should spend extra money. 830 00:45:57,680 --> 00:46:06,880 Speaker 4: On things you can go budget like ingredient wise, grains, beans, 831 00:46:07,400 --> 00:46:10,080 Speaker 4: those things you can get a lot of it for 832 00:46:10,160 --> 00:46:14,040 Speaker 4: really an expensive and go to a place that sells 833 00:46:14,040 --> 00:46:18,440 Speaker 4: it in bulk, and that's definitely the cheapest route instead 834 00:46:18,480 --> 00:46:22,440 Speaker 4: of like quenwall I hate so much Quenoall go go 835 00:46:22,520 --> 00:46:25,080 Speaker 4: buy it from the bulk section and not like little 836 00:46:25,080 --> 00:46:27,319 Speaker 4: bags every time at the grocery store. You're gonna like 837 00:46:27,600 --> 00:46:30,239 Speaker 4: save a lot more money doing it that way. But 838 00:46:31,280 --> 00:46:35,280 Speaker 4: all those kind of grains and things are significantly cheaper. 839 00:46:37,360 --> 00:46:40,440 Speaker 4: But as far as like, I mean, I primarily eat 840 00:46:40,520 --> 00:46:44,640 Speaker 4: wild game, so that automatically cuts the grocery bill in 841 00:46:44,719 --> 00:46:48,600 Speaker 4: half because I'm not buying meat and it's granted you're 842 00:46:48,640 --> 00:46:54,080 Speaker 4: paying for it. Yeah, there's other costs associated with it, 843 00:46:54,200 --> 00:46:55,520 Speaker 4: so it's not I'm not going to say that it 844 00:46:55,600 --> 00:46:58,719 Speaker 4: is the most economical because it can certainly not be. 845 00:46:59,480 --> 00:47:03,439 Speaker 4: But in terms of grocery bill at the moment, that's 846 00:47:03,520 --> 00:47:06,799 Speaker 4: not really where my money is spent. I pretty much 847 00:47:06,840 --> 00:47:10,759 Speaker 4: just buy a whole bunch of vegetables, like other than that, 848 00:47:13,080 --> 00:47:18,120 Speaker 4: you know, you know, stocking up, you know, whenever, like 849 00:47:18,200 --> 00:47:20,960 Speaker 4: you find all the winter squash, I grab a handful 850 00:47:21,000 --> 00:47:23,160 Speaker 4: of them because they stay on the counter for a 851 00:47:23,239 --> 00:47:26,320 Speaker 4: long time without going bad. Because I think that's another 852 00:47:26,360 --> 00:47:30,839 Speaker 4: big thing associated with cost is food waste. I think 853 00:47:30,880 --> 00:47:33,920 Speaker 4: people waste a lot of food without even realizing it. 854 00:47:34,320 --> 00:47:38,280 Speaker 4: So I make sure to empty out my refrigerator at. 855 00:47:38,120 --> 00:47:39,440 Speaker 3: The end at the end of the week. 856 00:47:40,719 --> 00:47:44,719 Speaker 4: And like it's surprising how often I'll look in there 857 00:47:44,840 --> 00:47:50,239 Speaker 4: and be like, I have green onions, parsley, what am 858 00:47:50,239 --> 00:47:53,040 Speaker 4: I gonna make? Like while I'm going to go into 859 00:47:53,040 --> 00:47:56,440 Speaker 4: the pantry and having a well stocked pantry, like, okay, 860 00:47:56,440 --> 00:47:59,920 Speaker 4: I have some grains, Okay, I have like I have. 861 00:47:59,840 --> 00:48:01,440 Speaker 3: Like I'll keep like jars of. 862 00:48:02,880 --> 00:48:05,319 Speaker 4: Roasted bell peppers and things like that, and like you 863 00:48:05,360 --> 00:48:07,719 Speaker 4: can you can find a way to scrap a meal 864 00:48:07,760 --> 00:48:11,680 Speaker 4: together at like using whatever you have. And that's probably 865 00:48:11,680 --> 00:48:17,279 Speaker 4: the biggest takeaway to minimizing food budget is to stop 866 00:48:18,640 --> 00:48:23,200 Speaker 4: cooking every meal from a recipe that requires you to 867 00:48:23,239 --> 00:48:25,480 Speaker 4: go to the grocery store to get those ingredients and 868 00:48:25,560 --> 00:48:30,560 Speaker 4: instead find a way to make a meal using whatever 869 00:48:30,640 --> 00:48:33,520 Speaker 4: you have. And I think that's a really hard one 870 00:48:33,560 --> 00:48:36,239 Speaker 4: because some people are just not wired to think that 871 00:48:36,280 --> 00:48:41,800 Speaker 4: way or just can't that That can be a real challenge. 872 00:48:41,880 --> 00:48:44,480 Speaker 2: But I think it takes a certain amount of confidence 873 00:48:44,480 --> 00:48:47,600 Speaker 2: in your ability and understanding like what goes together and 874 00:48:47,640 --> 00:48:48,560 Speaker 2: what wouldn't, And. 875 00:48:49,040 --> 00:48:50,680 Speaker 3: Well, I think it takes less. 876 00:48:50,920 --> 00:48:54,480 Speaker 4: I feel like most people if you can, I think 877 00:48:54,520 --> 00:48:56,880 Speaker 4: most people in terms of flavor and what goes together. 878 00:48:57,080 --> 00:48:59,680 Speaker 4: I think that's the easy part because there are so 879 00:48:59,719 --> 00:49:02,320 Speaker 4: many restaurants we go out to eat so much these days, 880 00:49:02,360 --> 00:49:04,560 Speaker 4: Like you can easily off the top of your head 881 00:49:04,840 --> 00:49:07,360 Speaker 4: go think about like if you were to if you 882 00:49:07,400 --> 00:49:09,880 Speaker 4: were to go to a Free Words or Chipotle, like 883 00:49:09,920 --> 00:49:12,040 Speaker 4: you already know what your order is gonna be because 884 00:49:12,080 --> 00:49:14,600 Speaker 4: you know what ingredients you like to put together. It's 885 00:49:14,640 --> 00:49:17,959 Speaker 4: the same concept at home. You can just literally put 886 00:49:18,000 --> 00:49:21,239 Speaker 4: what you like together and based off like things that 887 00:49:21,280 --> 00:49:24,000 Speaker 4: you go out to eat all the time already. I 888 00:49:24,040 --> 00:49:28,920 Speaker 4: think what people have challenges with is like timing it 889 00:49:28,960 --> 00:49:32,399 Speaker 4: all all right, Like how like how do I put 890 00:49:32,560 --> 00:49:35,400 Speaker 4: cook all these separate things to make it go together 891 00:49:35,800 --> 00:49:39,640 Speaker 4: without spending forever in the kitchen, and that's where like 892 00:49:39,640 --> 00:49:41,400 Speaker 4: some of the food prepping comes in hand. 893 00:49:42,480 --> 00:49:43,920 Speaker 3: But there's there's a lot. 894 00:49:43,800 --> 00:49:47,680 Speaker 4: Of times where Okay, tonight for dinner, I want something 895 00:49:47,760 --> 00:49:53,200 Speaker 4: really easy. I have a redfish fillet, I have some spinach, 896 00:49:53,239 --> 00:49:56,319 Speaker 4: and I have lemon. That's all I have to make 897 00:49:56,360 --> 00:49:59,560 Speaker 4: a meal. And so but I got well, I have 898 00:49:59,680 --> 00:50:02,920 Speaker 4: rice in the pantry, I mean, like like the fresh ingredients. 899 00:50:04,239 --> 00:50:06,600 Speaker 4: So what I'm gonna do is I'm going to take 900 00:50:06,760 --> 00:50:10,279 Speaker 4: like a big pan that like a skill it with 901 00:50:10,280 --> 00:50:15,080 Speaker 4: a lid. I'm gonna saw tete some onion, garlic, saw it, 902 00:50:15,200 --> 00:50:18,480 Speaker 4: add the spinach, add rice, and add the same amount 903 00:50:18,520 --> 00:50:20,680 Speaker 4: of liquid that you would normally cook the rice, and 904 00:50:20,680 --> 00:50:23,319 Speaker 4: then add the fish on top, cover it with the lid, 905 00:50:23,640 --> 00:50:25,360 Speaker 4: and cook it the same length of time that you 906 00:50:25,360 --> 00:50:27,560 Speaker 4: would normally cook the rice. And in one pan you 907 00:50:27,680 --> 00:50:33,400 Speaker 4: have steamed fish with spinach and rice and it's like 908 00:50:33,440 --> 00:50:36,279 Speaker 4: a handful of ingredients and it doesn't take long but 909 00:50:36,440 --> 00:50:38,839 Speaker 4: pretty good. But that's like one of those scenarios where 910 00:50:38,920 --> 00:50:41,120 Speaker 4: I only have a few things and I can find 911 00:50:41,120 --> 00:50:43,960 Speaker 4: something in my pantry to make a meal. But the 912 00:50:44,040 --> 00:50:47,279 Speaker 4: trouble is that it's hard for somebody to know, like 913 00:50:47,400 --> 00:50:51,760 Speaker 4: how do you combine all those things into one? 914 00:50:51,800 --> 00:50:55,440 Speaker 3: Like what are the steps that you take? I wish I. 915 00:50:55,360 --> 00:50:58,719 Speaker 4: Could give you a quick, easy answer without having to 916 00:50:58,719 --> 00:51:01,960 Speaker 4: give a cooking like lecture on how to do it, 917 00:51:02,040 --> 00:51:04,440 Speaker 4: but that takes practice. 918 00:51:05,080 --> 00:51:11,520 Speaker 2: What's your best resource for someone who wants to better 919 00:51:11,600 --> 00:51:15,319 Speaker 2: understand how to do that? Is there any resource that 920 00:51:15,360 --> 00:51:17,560 Speaker 2: gives you a little more of the how? I mean, 921 00:51:17,760 --> 00:51:21,160 Speaker 2: your book has got a lot of great recipe ideas 922 00:51:21,200 --> 00:51:24,920 Speaker 2: and instructions for the specifics. But it's like I remember 923 00:51:25,000 --> 00:51:28,200 Speaker 2: thinking myself, I should read that book salt, acid, fat 924 00:51:28,320 --> 00:51:28,600 Speaker 2: or whatever. 925 00:51:28,640 --> 00:51:31,000 Speaker 3: That's fantastic resource? 926 00:51:31,120 --> 00:51:33,040 Speaker 2: Is that because I kind of thought that that maybe 927 00:51:33,360 --> 00:51:35,440 Speaker 2: gives you the hows of how those four kind of 928 00:51:35,440 --> 00:51:37,840 Speaker 2: foundational things work. Is that a good resource? 929 00:51:37,960 --> 00:51:43,160 Speaker 4: That's a fantastic resource. I mean, so the basis of 930 00:51:43,200 --> 00:51:48,720 Speaker 4: that book is what makes food taste good. It's salt, fat, acid, 931 00:51:48,920 --> 00:51:52,200 Speaker 4: and then heat. Like all those elements are what combined 932 00:51:52,239 --> 00:51:54,880 Speaker 4: to make a dish really good. And so she breaks 933 00:51:55,000 --> 00:51:58,279 Speaker 4: down like sort of the science behind how salt works, 934 00:51:58,440 --> 00:52:02,719 Speaker 4: how fat works, and fat in different forms outside of 935 00:52:02,719 --> 00:52:04,880 Speaker 4: what you would typically think of instead of just like 936 00:52:05,680 --> 00:52:09,240 Speaker 4: be fat, Like there's fat and also avocados or whatever, 937 00:52:09,840 --> 00:52:11,520 Speaker 4: and so she like kind of breaks it out and 938 00:52:11,560 --> 00:52:15,520 Speaker 4: then she like explains cooking techniques and so basically it 939 00:52:15,640 --> 00:52:18,040 Speaker 4: just sets you up for a foundation of knowledge so 940 00:52:18,080 --> 00:52:21,440 Speaker 4: that you can take that information and basically apply it 941 00:52:21,520 --> 00:52:23,800 Speaker 4: to whatever you have on hand. 942 00:52:24,760 --> 00:52:25,800 Speaker 3: That's a great resource. 943 00:52:26,520 --> 00:52:28,360 Speaker 2: All right. That's that's what I thought. That'd be a 944 00:52:28,360 --> 00:52:32,640 Speaker 2: good one for me. And uh, now you've confirmed it. Okay, 945 00:52:33,200 --> 00:52:36,000 Speaker 2: rapid fire a couple more thoughts or a couple more 946 00:52:36,040 --> 00:52:40,440 Speaker 2: ideas I'm looking forward from you. Number One, soups or 947 00:52:40,520 --> 00:52:43,440 Speaker 2: stews for the how like the winter time period, I 948 00:52:43,440 --> 00:52:46,440 Speaker 2: guess more generally the next few months. Chili is the 949 00:52:46,480 --> 00:52:49,279 Speaker 2: old standby. We all do our venice and chili. Is 950 00:52:49,280 --> 00:52:52,520 Speaker 2: there any other soup or stew or potted kind of 951 00:52:52,600 --> 00:52:56,200 Speaker 2: meal like that that you would throw into our idea 952 00:52:56,320 --> 00:52:58,480 Speaker 2: list for the next few months other than chili? 953 00:52:59,160 --> 00:53:00,680 Speaker 3: Yeah, you know, I just did want. 954 00:53:00,960 --> 00:53:03,080 Speaker 4: Well, I'm gonna give you two. I hate to give 955 00:53:03,520 --> 00:53:07,560 Speaker 4: recipe keep saying my cookbook, but whatever. So there's one 956 00:53:07,600 --> 00:53:10,799 Speaker 4: that's just venison and red pepper soup. Really easy. I 957 00:53:10,840 --> 00:53:13,480 Speaker 4: came up with that one. I came up with that 958 00:53:13,600 --> 00:53:16,319 Speaker 4: during COVID because it was the same concept of like 959 00:53:16,520 --> 00:53:19,479 Speaker 4: I only have a few things and I gotta cook 960 00:53:19,480 --> 00:53:21,799 Speaker 4: out of my pantry, like and so that's a good 961 00:53:21,800 --> 00:53:25,879 Speaker 4: one because it's ground ground meat, which everyone's always trying 962 00:53:25,880 --> 00:53:27,479 Speaker 4: to figure out what to do with ground meat besides 963 00:53:27,520 --> 00:53:30,640 Speaker 4: spaghetti or tacos or burgers. 964 00:53:30,880 --> 00:53:31,400 Speaker 1: Or telling it. 965 00:53:32,280 --> 00:53:35,640 Speaker 4: But it's a it's a really good one, so simple 966 00:53:36,680 --> 00:53:39,600 Speaker 4: it's to go to. Yet another one I just did 967 00:53:39,719 --> 00:53:42,440 Speaker 4: was stew me. I actually just posted a recipe today 968 00:53:44,800 --> 00:53:45,759 Speaker 4: is with mustard. 969 00:53:46,239 --> 00:53:47,279 Speaker 3: So like you. 970 00:53:48,640 --> 00:53:54,760 Speaker 4: Carrots, venison, a bunch of dijon mustard, onion, and then 971 00:53:55,080 --> 00:53:58,960 Speaker 4: you like let that slow cook on the stovetop and 972 00:53:59,000 --> 00:54:02,319 Speaker 4: then you know, separate pan. I put mushrooms on a 973 00:54:02,320 --> 00:54:04,200 Speaker 4: sheet tray and roasted it and you add it at 974 00:54:04,200 --> 00:54:06,839 Speaker 4: the very end. You can add it all in one 975 00:54:06,880 --> 00:54:09,439 Speaker 4: pot at the beginning, but the mushrooms tend to get 976 00:54:09,560 --> 00:54:16,400 Speaker 4: kind of rungey, yeah, rubbery when you cook it for 977 00:54:16,600 --> 00:54:19,480 Speaker 4: I mean, it's fine, it's not a big deal. But 978 00:54:20,719 --> 00:54:23,920 Speaker 4: the texture and the flavor of it roasted separately and 979 00:54:23,960 --> 00:54:25,839 Speaker 4: added at the very end is really good. And then 980 00:54:25,840 --> 00:54:29,040 Speaker 4: I take like some good whole grain mustard and then 981 00:54:29,400 --> 00:54:32,840 Speaker 4: dollop it on top at the end that's like a 982 00:54:32,880 --> 00:54:36,160 Speaker 4: really good one that's like very different than most stews 983 00:54:36,200 --> 00:54:37,120 Speaker 4: you would typically make. 984 00:54:38,239 --> 00:54:44,000 Speaker 2: Sounds very good pot roast. That's another one that I 985 00:54:44,000 --> 00:54:45,879 Speaker 2: feel like everyone's making the winter. At least I grew 986 00:54:45,960 --> 00:54:48,080 Speaker 2: up on a good pot roast. I know you've got 987 00:54:48,080 --> 00:54:51,200 Speaker 2: one in the book. Any thoughts on making a good 988 00:54:51,280 --> 00:54:53,040 Speaker 2: pot roast during the winter. 989 00:54:54,080 --> 00:54:59,759 Speaker 4: Oh gosh, Use a low temperature in the oven, use 990 00:54:59,800 --> 00:55:03,840 Speaker 4: the right cut. I feel like people the biggest mistake 991 00:55:04,000 --> 00:55:07,560 Speaker 4: is using something that's like got no silver skin, because 992 00:55:07,560 --> 00:55:10,920 Speaker 4: I think silver skin is like the devil. But the 993 00:55:10,960 --> 00:55:14,200 Speaker 4: best cut for me is the neck, like it's deep. 994 00:55:14,320 --> 00:55:16,839 Speaker 4: The neck makes the best pot roast. 995 00:55:16,760 --> 00:55:20,480 Speaker 3: Or the shank? Which is it? 996 00:55:20,680 --> 00:55:22,720 Speaker 4: Is it really pot roast if you're using a shank? 997 00:55:22,760 --> 00:55:24,880 Speaker 4: I'm not sure, But it's all the same concept of 998 00:55:25,040 --> 00:55:27,759 Speaker 4: braising a tough cut of meat with this handful of 999 00:55:27,840 --> 00:55:29,680 Speaker 4: vegetables and a broth. 1000 00:55:30,840 --> 00:55:32,040 Speaker 3: It's all the same concept. 1001 00:55:32,120 --> 00:55:34,719 Speaker 4: But yeah, I think that's like the best tip I 1002 00:55:34,719 --> 00:55:37,600 Speaker 4: can give is to use something with all that silver 1003 00:55:37,680 --> 00:55:40,839 Speaker 4: skin on it, to let it break down and in 1004 00:55:40,880 --> 00:55:44,080 Speaker 4: a tenderize and it's you'll get something better than like 1005 00:55:44,920 --> 00:55:49,240 Speaker 4: just a plain hunk of meat with absolutely no silver 1006 00:55:49,280 --> 00:55:53,520 Speaker 4: skin it. It tends to magically get dry even though 1007 00:55:53,560 --> 00:55:55,240 Speaker 4: it's sitting in a pot of liquid. 1008 00:55:55,400 --> 00:55:59,359 Speaker 2: Right, I've had that happen. Yeah. So so by using 1009 00:55:59,400 --> 00:56:01,799 Speaker 2: the silver sk I think I have been guilty of 1010 00:56:01,840 --> 00:56:05,880 Speaker 2: removing the silver skin from something before pot roast. Yeah, 1011 00:56:05,920 --> 00:56:07,440 Speaker 2: so by keeping all of it on on the right 1012 00:56:07,520 --> 00:56:09,560 Speaker 2: kind of cut, is that? Is that what gets you 1013 00:56:09,640 --> 00:56:12,719 Speaker 2: kind of almost like a silky texture. Yeah, that's what 1014 00:56:12,760 --> 00:56:13,160 Speaker 2: I thought. 1015 00:56:13,320 --> 00:56:14,160 Speaker 3: Yeah. 1016 00:56:14,400 --> 00:56:17,880 Speaker 4: Yeah, it's yeah, save a lot of time, don't waste, 1017 00:56:18,000 --> 00:56:18,880 Speaker 4: don't sit there. 1018 00:56:18,760 --> 00:56:19,720 Speaker 3: And trim it all off. 1019 00:56:20,520 --> 00:56:21,240 Speaker 2: Yeah jeez. 1020 00:56:21,320 --> 00:56:21,520 Speaker 3: Yeah. 1021 00:56:21,840 --> 00:56:24,719 Speaker 4: The longer I'm doing this, like, the more I realize, 1022 00:56:24,719 --> 00:56:29,520 Speaker 4: like I've wasted so much time doing unnecessary cleaning and 1023 00:56:29,520 --> 00:56:32,719 Speaker 4: trimming and all sorts of stuff, It's like, yeah, keep 1024 00:56:32,719 --> 00:56:34,239 Speaker 4: it simple, just throw it in there. 1025 00:56:35,440 --> 00:56:40,800 Speaker 2: Yeah, all right, final thoughts here, give me a pitch. 1026 00:56:41,719 --> 00:56:47,319 Speaker 2: Pitch me and my listeners on the idea of conscious 1027 00:56:47,719 --> 00:56:50,640 Speaker 2: eating eating consciously, which is kind of the theme of 1028 00:56:50,719 --> 00:56:53,240 Speaker 2: your book, which I think a lot of us naturally 1029 00:56:53,480 --> 00:56:56,600 Speaker 2: find value in. But maybe help us understand really quick 1030 00:56:56,960 --> 00:56:59,200 Speaker 2: what you are referred to when you talk about eating 1031 00:56:59,239 --> 00:57:03,200 Speaker 2: consciously and why that's or how that's something we could 1032 00:57:03,200 --> 00:57:04,800 Speaker 2: all incorporate into our lives a little more. 1033 00:57:05,600 --> 00:57:10,160 Speaker 4: So I think about that in basically, what are the 1034 00:57:10,920 --> 00:57:12,880 Speaker 4: what's the story behind the food on your plate? 1035 00:57:13,320 --> 00:57:14,359 Speaker 3: And the more you. 1036 00:57:14,320 --> 00:57:17,760 Speaker 4: Really peel back the layers of that onion, the more 1037 00:57:17,840 --> 00:57:26,280 Speaker 4: you start to begin to see and understand conservation, sustainability 1038 00:57:26,600 --> 00:57:30,280 Speaker 4: and how precious our resources are, and so conscious eating 1039 00:57:30,320 --> 00:57:33,120 Speaker 4: for me is just taking the time to think about 1040 00:57:33,160 --> 00:57:35,880 Speaker 4: all the ingredients on my plate, where they came from, 1041 00:57:36,680 --> 00:57:39,920 Speaker 4: what it took to get there, whether you're eating wild 1042 00:57:39,960 --> 00:57:44,360 Speaker 4: game or if you're eating beef chicken, report learning about 1043 00:57:44,400 --> 00:57:48,000 Speaker 4: those farming practices. And you know, an interesting thing about 1044 00:57:48,000 --> 00:57:50,520 Speaker 4: my book is I did include some recipes for beef 1045 00:57:50,560 --> 00:57:53,680 Speaker 4: chicken and port because even though I went a long 1046 00:57:53,760 --> 00:57:57,440 Speaker 4: time not buying meat from a grocery store, the more 1047 00:57:57,480 --> 00:58:01,880 Speaker 4: I began to hunt and like sort of become connected 1048 00:58:01,920 --> 00:58:05,640 Speaker 4: to that animal and the habitat and learn about conservation, 1049 00:58:05,800 --> 00:58:13,160 Speaker 4: the more I understood how important it was to support 1050 00:58:13,200 --> 00:58:16,400 Speaker 4: farmers who share the same common goal as I do 1051 00:58:17,400 --> 00:58:21,520 Speaker 4: in bettering our environment and our habitat. I think we 1052 00:58:21,760 --> 00:58:24,480 Speaker 4: tend to like look at these and two separate like 1053 00:58:24,680 --> 00:58:28,760 Speaker 4: lights like hunting and farming, but there should be like 1054 00:58:28,840 --> 00:58:32,560 Speaker 4: a more symbiotic relationship because agriculture plays such a huge 1055 00:58:32,640 --> 00:58:37,360 Speaker 4: role in habitat and environment, and so to me, conscious 1056 00:58:37,400 --> 00:58:42,120 Speaker 4: eating is sort of like looking under the microscope of 1057 00:58:42,160 --> 00:58:44,600 Speaker 4: all the things that had to happen to get this food. 1058 00:58:44,360 --> 00:58:44,960 Speaker 3: On your plate. 1059 00:58:45,240 --> 00:58:49,720 Speaker 4: And if you hunt, then you understand where you hunted, 1060 00:58:50,400 --> 00:58:52,720 Speaker 4: you know, if you hunted on a farmer's land, like 1061 00:58:52,800 --> 00:58:55,520 Speaker 4: what he did, the farming practices, like there's just a 1062 00:58:55,560 --> 00:58:59,320 Speaker 4: lot of layers that go into it, and so like 1063 00:58:59,360 --> 00:59:02,200 Speaker 4: you can scratch the surface or you could dig really deep. 1064 00:59:02,520 --> 00:59:04,480 Speaker 4: But the more you do that, the more connected you 1065 00:59:04,600 --> 00:59:08,280 Speaker 4: become to your food, and the more meaningful your meals 1066 00:59:08,280 --> 00:59:08,800 Speaker 4: will become. 1067 00:59:09,880 --> 00:59:14,760 Speaker 2: Well, I can certainly speak to how that has come 1068 00:59:14,800 --> 00:59:17,120 Speaker 2: to fruish and just as a hunter, I can tell 1069 00:59:17,120 --> 00:59:22,200 Speaker 2: you like every time when I eat something that I harvested, 1070 00:59:22,400 --> 00:59:25,240 Speaker 2: killed on my own, I don't think there's any time 1071 00:59:25,720 --> 00:59:28,280 Speaker 2: that I don't like say out loud to the kids, like, Hey, 1072 00:59:28,720 --> 00:59:31,040 Speaker 2: this is that Sam and the daddy caught Alaska, Or Hey, 1073 00:59:31,200 --> 00:59:33,640 Speaker 2: this is that buck that dad got last year in Wisconsin, 1074 00:59:33,760 --> 00:59:35,280 Speaker 2: or hey, this is that deer that you and me 1075 00:59:35,360 --> 00:59:39,080 Speaker 2: got together Everett and you just it becomes like a 1076 00:59:39,200 --> 00:59:42,080 Speaker 2: story around the meal that makes the meal richer, and 1077 00:59:42,120 --> 00:59:43,960 Speaker 2: I swear it tastes different because of. 1078 00:59:45,280 --> 00:59:48,320 Speaker 4: My husband always said his redfish tastes better because it 1079 00:59:48,360 --> 00:59:48,760 Speaker 4: was caught. 1080 00:59:48,920 --> 00:59:49,680 Speaker 3: With a fly rod. 1081 00:59:51,840 --> 00:59:56,640 Speaker 2: I believe it. Well. I appreciate you taking the time 1082 00:59:56,680 --> 00:59:58,680 Speaker 2: to talk with us about all this, Daniel. I appreciate 1083 00:59:58,680 --> 01:00:01,919 Speaker 2: you putting together this book. Lots and lots and lots 1084 01:00:01,960 --> 01:00:04,080 Speaker 2: of ideas. We've already tried a number of these here 1085 01:00:04,080 --> 01:00:07,600 Speaker 2: at the Kenyan household, most recently, I think the pumpkin 1086 01:00:07,680 --> 01:00:10,080 Speaker 2: the Venison pumpkin Student. Yeah, yes, we didn't talk about 1087 01:00:10,120 --> 01:00:11,680 Speaker 2: but that was a really good one too. Oh good, 1088 01:00:12,760 --> 01:00:15,280 Speaker 2: which speaking of silky, I would describe that one. It's 1089 01:00:15,360 --> 01:00:19,000 Speaker 2: kind of a silky flavor to that one. Yeah, But 1090 01:00:19,040 --> 01:00:21,240 Speaker 2: real quick. For folks that want to pick this up 1091 01:00:21,280 --> 01:00:24,120 Speaker 2: as a last minute Christmas gift or a belated Christmas 1092 01:00:24,200 --> 01:00:26,600 Speaker 2: gift or a New Year's Day gift to themselves for 1093 01:00:26,680 --> 01:00:30,000 Speaker 2: a better you're cooking, where's the best place for them 1094 01:00:30,080 --> 01:00:32,080 Speaker 2: to buy it? Where do you want them to buy it. 1095 01:00:32,040 --> 01:00:35,480 Speaker 4: From the meat eater dot com. We have it for 1096 01:00:35,560 --> 01:00:42,120 Speaker 4: sale on our website, and then, oh gosh, you know, 1097 01:00:42,160 --> 01:00:45,040 Speaker 4: I say wherever books are sold. Someone once got very 1098 01:00:45,040 --> 01:00:47,000 Speaker 4: offended that I said that because they thought it was 1099 01:00:47,000 --> 01:00:49,360 Speaker 4: a lazy response, but it is true. You can pick 1100 01:00:49,400 --> 01:00:53,840 Speaker 4: it up at Barnes and Noble. My local bookstore has it. 1101 01:00:53,880 --> 01:00:57,680 Speaker 4: I don't know you know which small independent stores have 1102 01:00:58,480 --> 01:01:00,360 Speaker 4: carry it or don't carry it. And then of course 1103 01:01:00,840 --> 01:01:04,160 Speaker 4: there's always Amazon if you're very last minute shopper. 1104 01:01:05,320 --> 01:01:08,680 Speaker 2: Perfect, All right, Danielle, we'll congrats on the book. Thank 1105 01:01:08,760 --> 01:01:11,800 Speaker 2: you amazing work, and thanks for taking time to do this. 1106 01:01:12,040 --> 01:01:13,720 Speaker 3: Yeah, thanks thanks for having me on. 1107 01:01:18,000 --> 01:01:21,160 Speaker 2: All right, folks, Hope you guys enjoyed that one. Be 1108 01:01:21,320 --> 01:01:23,600 Speaker 2: sure to check out the Wild and Whole Cookbook over 1109 01:01:23,640 --> 01:01:27,600 Speaker 2: on the Meat Eater website or Amazon or your local bookseller, 1110 01:01:27,920 --> 01:01:33,440 Speaker 2: whatever it might be. Enjoy the upcoming days and celebrations 1111 01:01:33,480 --> 01:01:35,800 Speaker 2: with your friends, with your family. Hope you get to 1112 01:01:35,840 --> 01:01:38,760 Speaker 2: get outside, maybe fill another deer tag or two if 1113 01:01:38,760 --> 01:01:42,280 Speaker 2: you are definitely, please tag a dough we need to 1114 01:01:42,280 --> 01:01:46,120 Speaker 2: manage those dope populations as we will discuss in future episodes, 1115 01:01:46,440 --> 01:01:48,920 Speaker 2: and have a great time out there. I appreciate you 1116 01:01:48,960 --> 01:01:51,800 Speaker 2: all being with me this year, being with me this fall. 1117 01:01:51,920 --> 01:01:55,000 Speaker 2: I hope it's been a fruitful and enjoyable hunting season, 1118 01:01:55,040 --> 01:01:58,320 Speaker 2: and I hope you get a little time to sit back, relax, 1119 01:01:58,680 --> 01:02:01,280 Speaker 2: reflect on the past few months, and hopefully a lot 1120 01:02:01,280 --> 01:02:03,920 Speaker 2: of great memories. So thanks again for being here, and 1121 01:02:04,000 --> 01:02:07,760 Speaker 2: until next time, stay wired to Hunt.