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Speaker 1: Welcome to the Wired to Hunt podcast, your home for

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Speaker 1: deer hunting news, stories and strategies, and now your host,

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Speaker 1: Mark Kenyon. Welcome to the Wired to Hunt podcast. I'm

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Speaker 1: your host, Mark Kenyan. In this is episode number three,

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Speaker 1: and today in the show, I'm joined by Danielle Pruittt,

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Speaker 1: creator of Wild and Whole, to discuss techniques, concepts, and

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Speaker 1: recipes for cooking better wild game and taking your venison

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Speaker 1: to the next level. Okay, hello, Hi, welcome to the

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Speaker 1: Wired Hunt podcast, brought to you by on X. It's

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Speaker 1: me and my buddy Mr Dan Johnson right now at

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Speaker 1: the moment, and we're gonna do a little pregame show.

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Speaker 1: But I want to tell you what's coming up after

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Speaker 1: pre um show, which is going to be a chat

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Speaker 1: with my friend Danielle Pruittt. She is the founder of

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Speaker 1: Wild and Hole, which was a wild game cooking website

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Speaker 1: and is now one of our leading wild foods contributors

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Speaker 1: over at Meat Eater. She's a A. I mean, I

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Speaker 1: have to describe it a wild game cooking phenom. Maybe

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Speaker 1: a venison versace A. I don't know, Danny getting any

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Speaker 1: other really interesting titles for someone who's really good at

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Speaker 1: cooking up really great food from deer and other critters. Um, no, man,

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Speaker 1: I don't think of Dan Johnson time out, time out. Well,

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Speaker 1: before we started record, you know, recording, you said we're

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Speaker 1: gonna be talking about venison dishes or wild game dishes,

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Speaker 1: and then you mentioned my Instagram stories that I've been

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Speaker 1: putting out recently that have all the simple wild game

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Speaker 1: recipe ease, And they're simple for a reason. I have

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Speaker 1: a busy schedule and I have three kids, so the

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Speaker 1: meals have to be easy. They have to be quick.

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Speaker 1: So it's not like I can sit here and and

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Speaker 1: uh cook up a backstrap in a cast iron grille,

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Speaker 1: and you know, take all the proper steps and spend

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Speaker 1: thirty minutes on a meal or excuse me, like an

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Speaker 1: hour on a meal when I really should just be

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Speaker 1: spending you know what I mean. Well, surely that makes

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Speaker 1: sense in your thought processes, rational, and your explanation is

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Speaker 1: is totally called for. But if I were to take

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Speaker 1: any into any of that into account, how much fun

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Speaker 1: would it be if I couldn't give you ship? Where

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Speaker 1: would we be on this podcast? I'm just thinking I'm

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Speaker 1: gonna ignore all the common sense you just said there

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Speaker 1: and I'm the bus. All right, well here, now it's

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Speaker 1: time for me to make a public announcement of all

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Speaker 1: the listeners of this podcast. Um, it's awesome. It's awesome

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Speaker 1: for a while, but do me a favor and please

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Speaker 1: stop sending me photoshopped pictures of Mark's face on erotic books.

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Speaker 1: I saw the one that you got. Have you gotten

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Speaker 1: more than just that one? Yeah, dude, I've gotten like,

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Speaker 1: uh maybe seven. Oh wow, that's amazing. I mean, if

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Speaker 1: I if I set you everyone, Uh, some of them

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Speaker 1: are some of them are not good. It's just like

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Speaker 1: you know, simple cut and drop. But uh, some are

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Speaker 1: some are good. But if you could just, you know,

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Speaker 1: send them to Mark instead of sending them to me.

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Speaker 1: I don't know why your wife might be asking questions

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Speaker 1: pretty soon, Hey Dan, did you do this yourself? For? Uh?

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Speaker 1: Why why are these pasted on the door of the bathroom? Right?

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Speaker 1: Jesus Mark, I'm supposed to be the dirty one. For

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Speaker 1: those that didn't listen to the last episode with you

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Speaker 1: and Me, there's been a little bit of to make

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Speaker 1: it a long story short, for some reason, when people

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Speaker 1: search for my book That Wild Country, another book is

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Speaker 1: popping up called Country Boys, which is an erotic novel

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Speaker 1: of some kind, and so you know, I make sure

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Speaker 1: you type in the title that wild country properly, or

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Speaker 1: or else you might end up in a very different place. Um.

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Speaker 1: That's that's pretty funny stuff though. Um. You're right though,

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Speaker 1: I shouldn't give you crap about your cooking, because it's

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Speaker 1: good that you're doing that, and you're making wild game

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Speaker 1: for the family, which is no easy task with all

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Speaker 1: those kids run around. But here is what I do

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Speaker 1: want to give you some more crap about. Oh here

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Speaker 1: we go. It is December, late December now almost, and

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Speaker 1: you have a family of five. Yeah, so there's five

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Speaker 1: of us total, yea and a dog that I hope

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Speaker 1: dies soon. But that's that's beside the point, right, that's

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Speaker 1: a whole other conversation. Um, I haven't heard of you

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Speaker 1: killing any more. Dear. You got one deer in the

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Speaker 1: freezer as far as I remember. How do you feed

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Speaker 1: a family of five with one deer? And what are

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Speaker 1: you gonna do about that? Well, Luckily this year because

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Speaker 1: I helped my buddy Dan pack out a three and

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Speaker 1: a half mile pack out of a mule deer, I

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Speaker 1: got some of that as well. I forgot about the

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Speaker 1: Remember I have a basically an Ostrich in the freezer

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Speaker 1: as well, and uh, I have some Walleye in the

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Speaker 1: freezer from this summer and some bluegill as well. So

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Speaker 1: my freezer is actually looking really good with wild game. Good,

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Speaker 1: you're not going to starve them. I'm not gonna starve Okay,

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Speaker 1: then I feel better about things. I was sitting here

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Speaker 1: and I'm I'm about to start my dough acquisition project

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Speaker 1: that I'm always focused on here the last couple of

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Speaker 1: weeks of this season, and I was thinking, do I

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Speaker 1: need to get a doll for Dan and ship it

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Speaker 1: across the country to make sure his family is gonna eat? Okay,

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Speaker 1: So that's good. So no more plans to hunt them? Well, man,

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Speaker 1: I want to so bad. I want too late season.

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Speaker 1: Uh you know, I think some of the corns still

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Speaker 1: standing around some of the farms that I hunt. But man,

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Speaker 1: I just time and and this working for yourself has

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Speaker 1: really kind of changed the game, because you know, vacation,

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Speaker 1: if you take vacation at a real job, the someone

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Speaker 1: else's doing your work, you decide not to work. When

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Speaker 1: you're self employed, the works still there. You just have

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Speaker 1: to do it. Double time when you get back, you

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Speaker 1: know what I mean, Yes, definitely, definitely do um, yeah,

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Speaker 1: I hear you. Man, time is the toughest thing to

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Speaker 1: always come by. It's something I can relate to. Um.

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Speaker 1: I am still hunting though, Yeah, yeah, I saw that.

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Speaker 1: You got to talk to me about this, uh, this

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Speaker 1: buck train because every time I follow along, right, it

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Speaker 1: seems like you're getting close but not close enough. Yeah,

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Speaker 1: I mean, it's the It's kind of the same story

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Speaker 1: that we have every year on the podcast on this

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Speaker 1: farm because it's in and and anyone who listened kind

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Speaker 1: of knows the base six set up the basic challenge here.

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Speaker 1: But the biggest thing is that a lot of the

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Speaker 1: bucks that I'm hunting spend a lot of time on

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Speaker 1: neighboring properties, and the majority of the farm that I

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Speaker 1: can hunt is mostly field and a little bit of

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Speaker 1: field edge timber, and then a couple of little spots

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Speaker 1: with a little bit more um. But it just lends itself.

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Speaker 1: It seems like every year the best buck around is

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Speaker 1: always in this neighboring spot, and then I'm just trying

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Speaker 1: to catch him the time or two that he slips

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Speaker 1: up and comes across the line to my side, Um,

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Speaker 1: and so that was, you know, the buck I've been

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Speaker 1: hunting this year. That year I called Tran. During the rut,

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Speaker 1: he popped out a few times, and there is a

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Speaker 1: little betting year, a couple of little betting years on

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Speaker 1: the farm. I ken hunt um that he cruises in

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Speaker 1: and around during the rep So I came close, but

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Speaker 1: with the boat couldn't get him within like fifty yards. Um.

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Speaker 1: That was the closest I got during bow season. Now,

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Speaker 1: late season opens up, and I have been trying to

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Speaker 1: get a crack at him throughout the late season. We've

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Speaker 1: got a gun season opened up November fifty eighth, and

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Speaker 1: it basically runs all the way until December because we've

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Speaker 1: got the general firearm. This is the last two weeks

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Speaker 1: in November, and then there's five days off I think,

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Speaker 1: and then muzzleloader opens up for three weeks. So in

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Speaker 1: the middle of that muzzloader season now and so I've

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Speaker 1: been trying to get out there a few times. When

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Speaker 1: you know, when conditions are good, when you think that

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Speaker 1: this deer might get on his feet a little bit

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Speaker 1: earlier and move to one of these food sources. UM.

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Speaker 1: So I don't know, I've taken maybe five six five

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Speaker 1: stabs maybe during the late season at him somewhere in

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Speaker 1: that ballpark. And I have not seen him on any

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Speaker 1: of the knights i've hunted. But I saw him a

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Speaker 1: couple of nights that I was scouting, because again, I've

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Speaker 1: got a nice vantage point where I can look into. Basically,

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Speaker 1: there's some gaps and a creek that runs through one

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Speaker 1: of these betting areas, and so I can be far

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Speaker 1: away but see what's going on back in there. And

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Speaker 1: a couple of times I've seen him there um and

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Speaker 1: seen what he was doing, and he was when he's

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Speaker 1: in this spot. Oftentimes it seems like he head south

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Speaker 1: towards a corn field that's on the farm I can hunt.

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Speaker 1: So I saw him do this a couple couple few

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Speaker 1: nights ago, and so decide, all right, I've got three

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Speaker 1: days now that I have available with evenings to hunt.

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Speaker 1: I'm gonna hit it hard before Christmas, and two nights

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Speaker 1: didn't see much, saw tons of dos, but didn't see him.

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Speaker 1: Last night, I went out and sat as close as

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Speaker 1: I can get to that betting area, but on my

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Speaker 1: side by the corn and there's a cold front that's

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Speaker 1: passing through that was gonna hit overnight. Long story short,

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Speaker 1: here just dear just started pouring out and they all

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Speaker 1: came through. I've kind of figured out with the most

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Speaker 1: likely couple of spots where dear enter my farm. Now,

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Speaker 1: just over the years have seen there's a little low

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Speaker 1: spot that seven times out of ten, if a box

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Speaker 1: is going to come through in that coming from that direction,

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Speaker 1: he'll probably come out of these two low spots. So

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Speaker 1: I set up within shooting range of one of these

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Speaker 1: low spots, and um, I am out there with a firearm.

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Speaker 1: I'm not I'm not too picky to not use what's legal,

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Speaker 1: So I'm out there doing that. So I'm within shooting

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Speaker 1: range with a gun and deer after deer after deer,

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Speaker 1: and then here starts coming the bucks. And as soon

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Speaker 1: as bucks starts showing up, I knew that we had

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Speaker 1: a chance because it seems a lot of nights you'll

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Speaker 1: see nothing but does You'll see a lot of deer,

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Speaker 1: but nothing but doze. But if you're in the spot

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Speaker 1: and the young bucks start showing up, it just seems

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Speaker 1: on this farm at this time of year, there you know,

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Speaker 1: like a lot of laces and deer are they're kind

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Speaker 1: of grouped back up again, there's groups of bucks together,

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Speaker 1: and if one set of bucks is doing something, that

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Speaker 1: usually means that the whole parade of deer will end

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Speaker 1: up doing the same. So here comes a spike, Here

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Speaker 1: comes a spike. He comes a nice two year old,

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Speaker 1: here comes a less nice two year old. Um, and

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Speaker 1: they're all coming out, passing right through where I can

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Speaker 1: get a shot. And I was you know that feeling

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Speaker 1: when things just look like it's gonna happen, Like everything

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Speaker 1: is lining up the way you wanted to the way

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Speaker 1: you hoped it would. Um, the deer piling out, nothing's

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Speaker 1: been spooked, nothing's winding you. Conditions are great. Um, you're

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Speaker 1: approaching prime time. And I just had like I had

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Speaker 1: my had my gun on my lap, I was ready

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Speaker 1: to go. I just said, this is, this is, this

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Speaker 1: is a good night. And I kept telling myself, don't

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Speaker 1: screw it up, Like, don't turn your head too fast

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Speaker 1: and spook one of the fifteen does that are over

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Speaker 1: to my left? You know, don't shift and move at

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Speaker 1: the wrong time when something's looking at you. I just

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Speaker 1: kept on trying to tell myself, do not screw this up,

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Speaker 1: because this is one of those few chances that you

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Speaker 1: might have. I could just kind of feel it and

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Speaker 1: lo and behold. Maybe ten minutes before the end of

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Speaker 1: shooting light, I look up and across the way here

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Speaker 1: comes that son of a buck. Um, and dude, he

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Speaker 1: is a really nice dear for around Tran or the

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Speaker 1: bonus buck. No, this is Tran, this is Yep. So

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Speaker 1: just a big framed four year old eight pointer. Um,

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Speaker 1: I've seen him a ton now, I've you know, followed him. Me.

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Speaker 1: It's it's it's just like, holy, feel kind of this

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Speaker 1: one of these bucks. I see a lot, don't get

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Speaker 1: a whole lot of opportunities, but I feel like I'm

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Speaker 1: in the game. And that's how it's been with him.

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Speaker 1: And he finally shows up heading right towards me. Um,

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Speaker 1: if I was an offender, I could have just dusted

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Speaker 1: him easy peasy on the neighbor's farm, but of course

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Speaker 1: not going to do that. So I had to watch

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Speaker 1: him standing there beautiful broadside as he kind of crosses

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Speaker 1: clearing this little kind of brushy clearing, heading towards where

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Speaker 1: I could where I could shoot. And in short, he slowly,

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Speaker 1: you know as they do, slowly, taking his time walking

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Speaker 1: on stop, put his head up, look to his left,

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Speaker 1: look to his right, you know, just as mature bucks do,

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Speaker 1: especially this time of year when they're not all rut crazy,

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Speaker 1: just being careful monitoring his surroundings, making sure there was

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Speaker 1: nothing amiss. And he was the last deer that came through,

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Speaker 1: you know, all these other deer he come through, he

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Speaker 1: followed up as the lasting line, and he comes through

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Speaker 1: passes through the brushy fence role that I'm in. And

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Speaker 1: by the time he came out the other side into

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Speaker 1: an air where I could shoot, it was really close

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Speaker 1: to than shooting light. I think I had like three

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Speaker 1: minutes something like that, and I'm trying to find him

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Speaker 1: my scope, And to make a long story short, he

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Speaker 1: started walking directly away. As soon as he walked out

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Speaker 1: into the open, and then as soon as he started

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Speaker 1: cutting out, moving broad side, excuse me, moving broadside, he'd

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Speaker 1: be behind a branch, and then as soon as he

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Speaker 1: came into another opening, he'd be walking straight away. And

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Speaker 1: this happened for I don't know a minute or two

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Speaker 1: minutes where my scopes on him, but I just can't

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Speaker 1: get a clear shot. And then it's like I'm right

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Speaker 1: there on his shoulder, just about to take the shot.

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Speaker 1: I just need him to step out from behind this

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Speaker 1: one branch and then he turns away and I came.

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Speaker 1: I came just a hair's with the way from squeezing

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Speaker 1: the trigger on him one and then he turned so

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Speaker 1: just couldn't get a clean, good oftin shot on him. That, um,

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Speaker 1: you know, that was that was ethical and student light

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Speaker 1: ran out and he was out of range and it

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Speaker 1: was it was slipping through my fingers. So it was.

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Speaker 1: It was an incredible encounter. I was pumped. It was

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Speaker 1: awesome to see him because that's probably the the longest

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Speaker 1: I've got to look at him and kind of be

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Speaker 1: in a moment like that with him, um, other than

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Speaker 1: I guess one time in the rut. So it was.

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Speaker 1: It was fun, It was cool, but I left that

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Speaker 1: I got out of the stand that night shook up. Really,

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Speaker 1: you know, adrenaline pumping part of me was stoked that

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Speaker 1: I had that, that he came out that you know

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Speaker 1: what I hoped and thought and planned four came together

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Speaker 1: sort of. Then the other part of me was, you know,

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Speaker 1: was that it is he gonna do it again? To

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Speaker 1: it I'm I'm running that time. Um, that was about

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Speaker 1: as good of a chance as you could ask for

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Speaker 1: and I couldn't make it happen. So that's that's that's

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Speaker 1: what happened. Yeah, how much time he got left? Now? Well,

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Speaker 1: I got a couple more nights of muzzleod season, so

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Speaker 1: I will take the gun out a couple more times,

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Speaker 1: and then after that's bow season for oh. I don't

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Speaker 1: know about a week in four days of bow season

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Speaker 1: after that, But at that point it's I really have

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Speaker 1: to shoot some doughs out here, so as as I

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Speaker 1: do often when I've got a buck him, after those

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Speaker 1: that last week or two weeks, I need to do

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Speaker 1: some dough management. So once I start doing that, though,

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Speaker 1: it's going to kind of blow the area up, and

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Speaker 1: it's unlikely that, you know, I'll get a daylight and

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Speaker 1: counter with him. So I'll be out there hunting. I'll

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Speaker 1: be trying to shoot some doughs. Maybe I'll get lucky

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Speaker 1: and he'll stumble up into into bow range and I'll

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Speaker 1: get a shot. But I'm kind of looking like the

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Speaker 1: next few nights with the gun are my best chance.

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Speaker 1: And if that doesn't happen, he'll probably be uh, he'll

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Speaker 1: probably around it next year. Yeah man, uh, yeah, I

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Speaker 1: wish I could get out and do some more hunting,

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Speaker 1: but it's just as looking like if I do, it's

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Speaker 1: gonna be a one and done type a hunt. And

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Speaker 1: I don't even know if it's worth it this time

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Speaker 1: of year to go out. I mean it's it's always

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Speaker 1: anything can happen, right, but I just want to. I

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Speaker 1: got so much business stuff to take care of and

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Speaker 1: stuff at home to take care of, and uh, it's

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Speaker 1: the holidays and then getting ready for you know, trade

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Speaker 1: show season and a t A and and all that

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Speaker 1: stuff is just kind of uh, there are some priorities

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Speaker 1: and unfortunately, I hate to say it, man, like late

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Speaker 1: season isn't one of them. Right now. Well, you know,

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Speaker 1: as Jay Z once said, and I think he was

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Speaker 1: probably speaking about you, I'm not a businessman. I'm a

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Speaker 1: business man. And that's Dan Johnson. That's right, that's right,

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Speaker 1: that's right. So well he also he's also he's also

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Speaker 1: said a lot of other things too that might relate

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Speaker 1: to me, but might not. I was gonna say it

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Speaker 1: might be applicable. I got ninety nine problems. Maybe that's right,

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Speaker 1: that's right. Um, So I am going to head out

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Speaker 1: after training again tonight, and there's like a fifteen degree

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Speaker 1: temperature drop overnight and fresh snow on the ground. So

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Speaker 1: I'm gonna go back to the same spot because I

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Speaker 1: didn't spook him. He just walked off the distance and

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Speaker 1: I was able to get a ride out of there,

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Speaker 1: so there was no me on foot spooking monitor. So

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Speaker 1: I feel like there's a chance, but you know, how

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Speaker 1: likely is it he'll do the same thing twice in

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Speaker 1: a row. Who knows what I need from you before

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Speaker 1: we shut this down? Is your best possible piece of

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Speaker 1: advice for me because I'm down to my final shot

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Speaker 1: or two probably at the buck up and after for

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Speaker 1: all the whole season, and I need the greatest piece

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Speaker 1: of Dan Johnson wisdom for clutch in. Uh, you know,

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Speaker 1: in the crunch time period of the season. Yeah, I

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Speaker 1: could sit here. I could sit here and just bullshit you.

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Speaker 1: But you know, from listening to you talk about the

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Speaker 1: properties that you hunt, you don't you're at the mercy

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Speaker 1: of the deer like on some of the properties that

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Speaker 1: I hunt. You know, having these bigger acreages, I can

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Speaker 1: be aggressive, I can move around a lot, I can

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Speaker 1: go deeper into the timber, I can go to a

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Speaker 1: completely different part of the farm. Uh, where Tran lives

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Speaker 1: and how he's accessing your property. It's I mean, it

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Speaker 1: just sounds like the opportunity to be aggressive and to

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Speaker 1: go outside of the box on on this buck are limited.

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Speaker 1: So what I would say is just, uh, if it's

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Speaker 1: gonna be cold, bring a thermiss of coffee into the

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Speaker 1: timber or into the stand with you. There we go.

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Speaker 1: So then about two hours in the set, I have

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Speaker 1: to race down to the bottom of the tree and

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Speaker 1: take a crap dude, sky dump dude. If there's anything

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Speaker 1: I've taught you, it's the sky dunk. Uh. You've never

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Speaker 1: tried to pull that one off. Man, it just seems

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Speaker 1: above my pay grade. But you never know, maybe today tonight,

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Speaker 1: well good luck man, um. But we you know, strategy

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Speaker 1: aside and training aside and a late season aside. I

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Speaker 1: do have to ask you, because this podcast is going

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Speaker 1: to be about wild game. Yes, Uh, let's let's do

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Speaker 1: like a top three or a top five favorite venison

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Speaker 1: or favorite wild game recipes. Yes, and it's a good idea.

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Speaker 1: All right, Um, I'll start. I guess, go ahead, um,

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Speaker 1: simple one of my classic favorites and it's the it's

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Speaker 1: like my comfort food when I you know, Opening Night

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Speaker 1: of hunting season. I'm always hoping that we can put

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Speaker 1: this on the menu because I love coming into the

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Speaker 1: house with a fire going on in the living room

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Speaker 1: and this on the stove, which is just a good,

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Speaker 1: big old pot of venison chili. Um, my wife makes

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Speaker 1: a mean pot of venison chili. So that's gonna be

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Speaker 1: right at the top of my list. How about what's

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Speaker 1: one for you? Well, I tell you what. When it

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Speaker 1: comes to wild game, Um, it's similar, but my mom

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Speaker 1: she cans dear meat, right, so we h she cans it,

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Speaker 1: we cube it up, we can it, and then we

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Speaker 1: add it to crock pot recipes like um, like what

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Speaker 1: you would see for beef stew, potatoes, carrots, onions, peppers, Um,

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Speaker 1: maybe some corn. Um, throw that some beef broth in there,

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Speaker 1: and then throw in the cube venison. That is my

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Speaker 1: late season. I've been sitting out in the cold all day,

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Speaker 1: come home warm the spirit type of of meal. Yeah,

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Speaker 1: that sounds pretty good right now, it's like fifteen degrees out.

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Speaker 1: I could I could go for some of that tonight. Um. Okay,

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Speaker 1: here's another one for me. Um. This is something in

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Speaker 1: this episode should be dropping right around the holidays, either,

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Speaker 1: like just after Christmas or or soon right in the ballpark.

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Speaker 1: So you might be able to use these ideas and

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Speaker 1: what Danielle is gonna share with you for a little

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Speaker 1: Christmas party or New Year's Eve party or something, and

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00:21:07,200 --> 00:21:09,800
Speaker 1: this is a great option for that. Um. There's a

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Speaker 1: couple different recipes out there that I've looked at, but

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Speaker 1: basically a heart. Grill up a heart, and I would

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Speaker 1: I would cut up a heart, trim it all up,

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Speaker 1: marinate it for about a day, um, and I like

390
00:21:24,280 --> 00:21:28,639
Speaker 1: some oil, some vinegar, maybe some soy sauce or something

391
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Speaker 1: in there. There's a specific recipe. I can't think of

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Speaker 1: all these things, but I'll try to share a link

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Speaker 1: to it. Um. But marinade this heart. When you get

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Speaker 1: it out the next day, throw it on the grill

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Speaker 1: hot for four minutes on one side, another four minutes

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Speaker 1: on the other side, just so you get that medium

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Speaker 1: rare cooking in there. And then you're gonna slice it

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Speaker 1: up thin and at the same time, while or before

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Speaker 1: that will happen, you will grill up some peppers and onions,

400
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Speaker 1: some bell peppers, and then toast some toastinise some little

401
00:22:01,200 --> 00:22:03,760
Speaker 1: pieces of French bread or something. So you've got little slices,

402
00:22:04,080 --> 00:22:05,760
Speaker 1: and then what you do is you take a little

403
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Speaker 1: slice of that toasted French bread, you take a slice

404
00:22:09,040 --> 00:22:11,280
Speaker 1: of that grilled bell pepper, and you take a thin

405
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Speaker 1: slice of that grilled heart. Put it all together, take

406
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Speaker 1: a bite of that and it is absolutely delectable. Um.

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Speaker 1: I've given this to a whole lot of people that

408
00:22:19,560 --> 00:22:22,800
Speaker 1: would think that heart would be disgusting, and they are

409
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Speaker 1: converted right there and then, UM, so highly recommend trying hard.

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Speaker 1: There's a lot of good recipes out there, but try it. Yeah.

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Speaker 1: I saved the heart of my buck this year, and

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Speaker 1: I will be eating it probably sooner rather than later.

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Speaker 1: So I'm gonna have to give that one a try. Um.

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Speaker 1: I'm gonna step away from deer for a second because

415
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Speaker 1: there's there's so many ground recipes with ground meat, you know,

416
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Speaker 1: Like I just had spaghetti, uh last night with mule

417
00:22:50,520 --> 00:22:53,480
Speaker 1: deer meat. The night before we had beef burgers with

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00:22:53,920 --> 00:22:56,600
Speaker 1: white tail meat. So you know, there's there's a whole

419
00:22:56,640 --> 00:22:59,439
Speaker 1: bunch of things that you can just replace your ground

420
00:22:59,440 --> 00:23:01,800
Speaker 1: beef with around venison, right, we have that all the time.

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Speaker 1: I talked about how easy it is. It has to

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Speaker 1: be easy. You know for me a lot of the

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00:23:06,760 --> 00:23:12,240
Speaker 1: times for just time saving, but stepping away, dude, I

424
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Speaker 1: am a taco fan, taco fanatics street tacos um and

425
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Speaker 1: you know, you could have tacos with any variety of

426
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Speaker 1: ground wild game, but my favorite is Walleye Street tacos

427
00:23:28,720 --> 00:23:34,679
Speaker 1: with a Tripolte mayonnaise and like this uh uh coleslaw

428
00:23:35,080 --> 00:23:37,760
Speaker 1: that's in it with some peppers and you put that

429
00:23:37,800 --> 00:23:42,600
Speaker 1: troup that Tripolte mayonnaise in there. Oh my god, Mark,

430
00:23:43,040 --> 00:23:47,640
Speaker 1: I'm getting physically aroused right now just just talking about it. Man.

431
00:23:47,720 --> 00:23:51,400
Speaker 1: I love me a good fish taco and I need

432
00:23:51,440 --> 00:23:53,960
Speaker 1: to do That's one thing I don't get enough of

433
00:23:54,080 --> 00:23:58,879
Speaker 1: my freezers lacking with fish. Um. I do a decent

434
00:23:58,920 --> 00:24:01,320
Speaker 1: bit of catching relief fly fishing in the summer, but

435
00:24:01,400 --> 00:24:04,080
Speaker 1: I don't do enough fresh water you know, get in

436
00:24:04,119 --> 00:24:06,879
Speaker 1: the walle i perch, pike something like that that I

437
00:24:06,880 --> 00:24:08,480
Speaker 1: could fry up and eat throughout the year. So I

438
00:24:08,480 --> 00:24:11,440
Speaker 1: need to fill that part of my year out because

439
00:24:11,640 --> 00:24:16,520
Speaker 1: I could go for some fish tacos right about now. Yeah, absolutely, Um, okay,

440
00:24:16,600 --> 00:24:22,199
Speaker 1: last one for me, and I'm gonna go with you know,

441
00:24:22,359 --> 00:24:26,399
Speaker 1: it's it's simple, and it is again another one of

442
00:24:26,440 --> 00:24:29,679
Speaker 1: these appetizers that might be good for the holidays, and

443
00:24:29,720 --> 00:24:31,760
Speaker 1: it's something that people do all the time, but it's

444
00:24:31,840 --> 00:24:34,280
Speaker 1: just so good that I keep doing it. Just your

445
00:24:34,320 --> 00:24:38,359
Speaker 1: simple venison popper, um marinade, you know, cut up some

446
00:24:38,400 --> 00:24:42,120
Speaker 1: backstrap or um, you know, a good cut of meat,

447
00:24:42,880 --> 00:24:45,920
Speaker 1: marinade it for you know, I can do soy soy

448
00:24:45,920 --> 00:24:49,639
Speaker 1: sauce and Worcestershire or something like that, and the next

449
00:24:49,720 --> 00:24:52,920
Speaker 1: day cut them up into little cubes, throw a scoop

450
00:24:52,960 --> 00:24:56,040
Speaker 1: of cream cheese, a holla peino pepper, and then wrap

451
00:24:56,080 --> 00:24:58,480
Speaker 1: it in a slice of bacon. Throw that in the

452
00:24:58,520 --> 00:25:01,119
Speaker 1: grill and you put to play to those out at

453
00:25:01,160 --> 00:25:04,680
Speaker 1: any get together party New Year's Eve, shin dig and

454
00:25:04,720 --> 00:25:08,879
Speaker 1: you will have happy, happy folks. Um. You cannot go

455
00:25:08,920 --> 00:25:10,160
Speaker 1: wrong with that. And you can do that with all

456
00:25:10,160 --> 00:25:11,919
Speaker 1: sorts of things too. I know people do that with goose,

457
00:25:12,000 --> 00:25:15,200
Speaker 1: people do that with uh duck, people do it with

458
00:25:15,400 --> 00:25:17,919
Speaker 1: I've even seen people do it with wild turkey. So

459
00:25:18,440 --> 00:25:21,920
Speaker 1: that kind of popper wild game dish is It's easy

460
00:25:22,000 --> 00:25:25,800
Speaker 1: and it's damn good. Yeah, that is a staple at

461
00:25:25,840 --> 00:25:28,320
Speaker 1: our wild annual wild game feed that we have with

462
00:25:28,359 --> 00:25:32,879
Speaker 1: the family. It's uh some kind of wild game, you know,

463
00:25:33,119 --> 00:25:36,800
Speaker 1: enter wild game meat whatever whatever it is, into that

464
00:25:36,880 --> 00:25:38,720
Speaker 1: hallepeenio popper. Man. I've had it. I've had it with

465
00:25:38,840 --> 00:25:42,000
Speaker 1: rabbit before, I've had it with turtle before, and it's

466
00:25:42,040 --> 00:25:46,400
Speaker 1: just it's good no matter what. So um my last one.

467
00:25:46,800 --> 00:25:49,160
Speaker 1: And it's kind of back to that crock pop meal,

468
00:25:49,840 --> 00:25:52,840
Speaker 1: uh back. I haven't had this for a long time,

469
00:25:52,880 --> 00:25:56,280
Speaker 1: but I find myself always kind of longing for it.

470
00:25:56,680 --> 00:26:01,159
Speaker 1: And that is a pheasant, a whole pheasant, right, you

471
00:26:01,200 --> 00:26:04,359
Speaker 1: clean it, the whole pheasant. The whole pheasant goes in

472
00:26:04,560 --> 00:26:11,080
Speaker 1: with potatoes and a can of crema mushroom soup and

473
00:26:11,359 --> 00:26:14,600
Speaker 1: or you know, whatever the recipe calls for, and you

474
00:26:14,680 --> 00:26:17,560
Speaker 1: put that all in there together and just let it cook,

475
00:26:17,800 --> 00:26:22,360
Speaker 1: and you know, six hours later comes at that pheasant

476
00:26:22,480 --> 00:26:26,879
Speaker 1: is delicious and the uh, the potatoes and the crema

477
00:26:26,920 --> 00:26:33,080
Speaker 1: mushroom souper obviously delicious. And then serve it with a

478
00:26:33,119 --> 00:26:37,000
Speaker 1: good glass of wine. Man, good old roasted pheasant. That

479
00:26:37,000 --> 00:26:41,160
Speaker 1: sounds pretty nice. We do not have many pheasants around here,

480
00:26:41,200 --> 00:26:43,240
Speaker 1: so that's not gonna be on my holiday menu, but

481
00:26:43,280 --> 00:26:46,080
Speaker 1: I wish it would be. Yeah, you need to one

482
00:26:46,160 --> 00:26:48,880
Speaker 1: question that I want you to pass along to her. Um,

483
00:26:48,920 --> 00:26:53,359
Speaker 1: And this is always something that I really wish I

484
00:26:53,400 --> 00:26:57,680
Speaker 1: could uh like talk more about. No One, no one

485
00:26:57,760 --> 00:27:00,800
Speaker 1: really that I've that I found to do this or

486
00:27:01,119 --> 00:27:04,760
Speaker 1: hasn't covered topics like this, But that is pairing alcohol

487
00:27:04,800 --> 00:27:09,080
Speaker 1: pairing with wild game, whether it's wine or a beer

488
00:27:09,600 --> 00:27:13,400
Speaker 1: or something, right, what goes good? You know what kind

489
00:27:13,400 --> 00:27:16,040
Speaker 1: of beer goes good with this, or what kind of

490
00:27:16,040 --> 00:27:20,960
Speaker 1: wine goes good with moose or wally or whatever. Because

491
00:27:21,119 --> 00:27:23,960
Speaker 1: you know, I drink wine, my wife drinks wine. UM,

492
00:27:24,000 --> 00:27:26,760
Speaker 1: and I feel that if I can pair a wild

493
00:27:26,800 --> 00:27:30,960
Speaker 1: game recipe with uh the best wine for the taste buds,

494
00:27:31,000 --> 00:27:33,080
Speaker 1: I think I could get my wife into it even more,

495
00:27:33,640 --> 00:27:35,879
Speaker 1: all right, I am going to ask her about that

496
00:27:35,920 --> 00:27:39,159
Speaker 1: for sure. Um. I've always found it a good dry

497
00:27:39,280 --> 00:27:43,600
Speaker 1: red wine goes well with you know, some kind of

498
00:27:44,000 --> 00:27:46,440
Speaker 1: uh steak type of thing, like if you're gonna roast

499
00:27:46,480 --> 00:27:50,520
Speaker 1: a backstrap, grilled backstrap, something like that, a very meat centried,

500
00:27:50,560 --> 00:27:54,040
Speaker 1: red meat focused meal, maybe like a berry sauce of

501
00:27:54,160 --> 00:27:56,439
Speaker 1: some kind, you throw a dry right alongside of that,

502
00:27:56,760 --> 00:27:59,960
Speaker 1: and that's pretty good. But I am very much an amateur,

503
00:28:00,160 --> 00:28:03,440
Speaker 1: so I will ask the pro what she says, and uh,

504
00:28:03,480 --> 00:28:06,880
Speaker 1: I'll get back to you. Sounds good man, All right, man, Well,

505
00:28:06,920 --> 00:28:09,000
Speaker 1: thank you, Dan four takes some time for a little

506
00:28:09,000 --> 00:28:12,800
Speaker 1: pregame show, end of the year wrap up. Uh, let's

507
00:28:12,840 --> 00:28:17,080
Speaker 1: talk again in and for everybody else, you just heard

508
00:28:17,119 --> 00:28:21,760
Speaker 1: me and Dan give you are very uh Lehman's recipe

509
00:28:21,800 --> 00:28:26,600
Speaker 1: idea bit. But we're about to get some really next

510
00:28:26,680 --> 00:28:29,760
Speaker 1: level advice and suggestions from Danielle when it comes to

511
00:28:30,440 --> 00:28:33,560
Speaker 1: cooking up some delicious wild game this year. Hopefully you've

512
00:28:33,560 --> 00:28:36,240
Speaker 1: got a whole bunch of the freezer. So without further Ado,

513
00:28:36,320 --> 00:28:38,120
Speaker 1: let's take a very quick break and then we'll get

514
00:28:38,200 --> 00:28:42,840
Speaker 1: Danielle Pruett on the line. All right, joining me now

515
00:28:43,000 --> 00:28:46,320
Speaker 1: is Danielle PRUITTT Welcome to the show. Daniel Hi, Mark,

516
00:28:46,360 --> 00:28:49,320
Speaker 1: how are you? I am good, Thank you so much

517
00:28:49,360 --> 00:28:52,840
Speaker 1: for joining me. Absolutely happy to be here. I gotta say,

518
00:28:53,080 --> 00:28:56,840
Speaker 1: we really screwed up on this one already right out

519
00:28:56,880 --> 00:28:59,800
Speaker 1: the gate, because you and me were just in Bosing

520
00:29:00,120 --> 00:29:03,800
Speaker 1: Tanna together last week, and somehow we never had the

521
00:29:03,840 --> 00:29:05,800
Speaker 1: idea that we should do a podcast while we were

522
00:29:05,800 --> 00:29:08,920
Speaker 1: there together. So I gotta take blame for that. I'm sorry,

523
00:29:09,200 --> 00:29:16,000
Speaker 1: I'm an idiot. We had a lot going on. Yeah

524
00:29:14,720 --> 00:29:19,360
Speaker 1: we did, but but I'm glad at least we're doing

525
00:29:19,400 --> 00:29:22,360
Speaker 1: it now a week later. It's the kind of time

526
00:29:22,360 --> 00:29:25,720
Speaker 1: of year that I think is perfect to talk about

527
00:29:25,880 --> 00:29:29,000
Speaker 1: the topics that we're going to dive into, because hopefully

528
00:29:29,240 --> 00:29:33,280
Speaker 1: everyone listening right now is wrapping up a successful hunting season.

529
00:29:33,440 --> 00:29:36,200
Speaker 1: Hopefully you've got a freezer full of wild game a

530
00:29:36,200 --> 00:29:38,760
Speaker 1: couple of year, maybe some ducks or a pheasant, who

531
00:29:38,760 --> 00:29:43,240
Speaker 1: knows what, um. And it's the holidays, so you've got

532
00:29:43,320 --> 00:29:45,400
Speaker 1: friends and family in town and you want to cook

533
00:29:45,480 --> 00:29:48,240
Speaker 1: up some good food and really show off that wild game. Right.

534
00:29:48,360 --> 00:29:51,680
Speaker 1: So what I'm hoping we can do here today, Danielle,

535
00:29:51,920 --> 00:29:55,360
Speaker 1: is is kind of mind you for your expertise on

536
00:29:55,440 --> 00:29:58,120
Speaker 1: how to help us up our wild game cooking, take

537
00:29:58,160 --> 00:30:00,560
Speaker 1: it to that next level. Make sure we, you know,

538
00:30:00,760 --> 00:30:04,479
Speaker 1: show the brightest possible representation of wild game to all

539
00:30:04,520 --> 00:30:07,840
Speaker 1: of our friends and family over these next couple of weeks.

540
00:30:08,360 --> 00:30:11,320
Speaker 1: So I'm putting a lot of pressure on your daniel

541
00:30:11,320 --> 00:30:15,080
Speaker 1: I hope you're okay with that. I am fine with that.

542
00:30:15,360 --> 00:30:18,520
Speaker 1: I could talk all day about this subject, so I'm

543
00:30:18,720 --> 00:30:22,080
Speaker 1: happy to be here. Good. So would that be the case,

544
00:30:22,120 --> 00:30:28,520
Speaker 1: then answer me this. How did you become you? How?

545
00:30:28,640 --> 00:30:30,320
Speaker 1: How did you get to this point where you are

546
00:30:30,400 --> 00:30:35,000
Speaker 1: a wild game cooking aficionado, where you are the face

547
00:30:35,120 --> 00:30:37,680
Speaker 1: and voice of wild and Hole and you are are

548
00:30:37,760 --> 00:30:41,000
Speaker 1: leading foods contributor over at Meat Eater. How'd that happen?

549
00:30:41,640 --> 00:30:46,080
Speaker 1: You know, that's a funny question. I remember one one

550
00:30:46,160 --> 00:30:50,160
Speaker 1: winner I had aged some meat and I was in

551
00:30:50,200 --> 00:30:53,640
Speaker 1: there and in the kitchen with the saw cutting up

552
00:30:53,680 --> 00:30:55,880
Speaker 1: shanks ross goo goo, and it was just like I

553
00:30:55,960 --> 00:30:59,440
Speaker 1: had this overwhelming feeling of like how did I just

554
00:30:59,560 --> 00:31:04,240
Speaker 1: get here? Like this was so funny. Um, I didn't

555
00:31:04,240 --> 00:31:07,200
Speaker 1: grow up hunting. My dad was a hunter. My dad's

556
00:31:07,240 --> 00:31:09,960
Speaker 1: from South Dakota, grew up on a farm hunting his

557
00:31:10,160 --> 00:31:13,640
Speaker 1: entire life, and he moved to Texas where he met

558
00:31:13,680 --> 00:31:17,680
Speaker 1: my mother and I had a family stayed in Texas

559
00:31:18,120 --> 00:31:20,720
Speaker 1: and he attempted to take me hunting a few times,

560
00:31:20,840 --> 00:31:24,800
Speaker 1: and growing up, we we'd take every Thanksgiving we would

561
00:31:24,840 --> 00:31:28,680
Speaker 1: go to South Dakota to visit family, and he which

562
00:31:28,720 --> 00:31:31,160
Speaker 1: doesn't hunt, and I would hang out in the kitchen

563
00:31:31,200 --> 00:31:35,000
Speaker 1: with Grandma frying up preasent for Thanksgiving, like it was

564
00:31:35,080 --> 00:31:39,240
Speaker 1: just totally normal for me to do. And then you know,

565
00:31:39,320 --> 00:31:42,800
Speaker 1: we we raised like strange animals, like we had an

566
00:31:42,800 --> 00:31:46,240
Speaker 1: emu farm at one point, and as a kid, I

567
00:31:46,280 --> 00:31:49,720
Speaker 1: mean as a kid, I thought it was also very normal.

568
00:31:49,840 --> 00:31:53,240
Speaker 1: Everybody had an euni farm and so like we had

569
00:31:53,320 --> 00:31:57,200
Speaker 1: emu burger um, we'd have Emi eggs for breakfast. And

570
00:31:57,240 --> 00:31:59,880
Speaker 1: so at a very early age, I think this sea

571
00:32:00,120 --> 00:32:05,400
Speaker 1: was planted that a variety of animals or food. You

572
00:32:05,440 --> 00:32:10,240
Speaker 1: know today you asked kids about food and they're like, well, chicken, pork, beef,

573
00:32:10,360 --> 00:32:13,440
Speaker 1: most and so I think at that age that seed

574
00:32:13,520 --> 00:32:16,640
Speaker 1: was really planted of anything to be food and nothing

575
00:32:16,800 --> 00:32:20,960
Speaker 1: was like strange to me. But I didn't I didn't

576
00:32:21,160 --> 00:32:25,880
Speaker 1: really enjoy hunting. I just I didn't get the point

577
00:32:25,920 --> 00:32:29,080
Speaker 1: of it. I don't know why. I just there's something

578
00:32:29,120 --> 00:32:32,800
Speaker 1: about it didn't really synk with me. Um, And I

579
00:32:32,840 --> 00:32:37,400
Speaker 1: think part of that hunting in Texas was sitting in

580
00:32:37,440 --> 00:32:40,920
Speaker 1: a cold deer stand over feeder just wondering what in

581
00:32:40,960 --> 00:32:45,640
Speaker 1: the world we're doing. I just there. It just wasn't

582
00:32:45,720 --> 00:32:48,880
Speaker 1: fun for me. And none of the women I knew

583
00:32:48,680 --> 00:32:53,440
Speaker 1: growing up hunted, like, not a single one. I really

584
00:32:53,480 --> 00:32:56,800
Speaker 1: didn't know a single female hunter until I was older,

585
00:32:57,360 --> 00:33:00,480
Speaker 1: and so women didn't hunt and that was just kind

586
00:33:00,520 --> 00:33:04,240
Speaker 1: of the norm, and so I never really took it

587
00:33:04,320 --> 00:33:06,560
Speaker 1: upon myself to feel like this is something that I

588
00:33:06,640 --> 00:33:08,760
Speaker 1: need to learn how to do or want to do.

589
00:33:09,120 --> 00:33:14,160
Speaker 1: It just UM wasn't really a part of my lifestyle anyway.

590
00:33:14,200 --> 00:33:17,320
Speaker 1: But too fast forward, I met my husband, who is

591
00:33:17,360 --> 00:33:22,200
Speaker 1: an avid hunter and angler, and I graduated with a

592
00:33:22,280 --> 00:33:26,360
Speaker 1: degree in apparel design and manufacturing. So I made patterns

593
00:33:27,080 --> 00:33:32,120
Speaker 1: sewing the whole works and I hated After I graduated,

594
00:33:32,160 --> 00:33:35,240
Speaker 1: I hated it, and UM didn't really want to go

595
00:33:35,280 --> 00:33:38,200
Speaker 1: down that path, and so I decided that I enjoyed

596
00:33:38,200 --> 00:33:40,280
Speaker 1: cooking and I wanted to learn how to cook, and

597
00:33:40,320 --> 00:33:44,800
Speaker 1: I started working UM and some cooking classes, and at

598
00:33:44,840 --> 00:33:48,320
Speaker 1: the same time, my husband, we were still dating at

599
00:33:48,320 --> 00:33:53,760
Speaker 1: the time, he was bringing home game and I thought

600
00:33:53,880 --> 00:33:56,320
Speaker 1: that was like the coolest thing ever, because every time

601
00:33:56,320 --> 00:33:58,800
Speaker 1: I went back to work, we would all talk about

602
00:33:58,840 --> 00:34:01,200
Speaker 1: what we cooked over the week end, and I always

603
00:34:01,200 --> 00:34:04,760
Speaker 1: had something way cooler than everybody else. They could buy

604
00:34:04,800 --> 00:34:07,840
Speaker 1: it from the store, and yeah, this is awesome I

605
00:34:07,960 --> 00:34:11,120
Speaker 1: have like I had Mallard, I had venison. I just

606
00:34:11,160 --> 00:34:14,000
Speaker 1: thought it was so cool, and so that's really where

607
00:34:14,080 --> 00:34:18,200
Speaker 1: I started cooking. It is this exclusivity factor was immediately

608
00:34:18,320 --> 00:34:22,920
Speaker 1: very attractive to me Um. And then we got transferred

609
00:34:23,120 --> 00:34:30,040
Speaker 1: to North Dakota in like or twelve maybe, and that

610
00:34:30,480 --> 00:34:35,319
Speaker 1: was absolutely life changing. North Dakota has been a very

611
00:34:35,400 --> 00:34:39,200
Speaker 1: very special place for me Um. I think it's the

612
00:34:39,239 --> 00:34:42,640
Speaker 1: first time that I got to experience a place that

613
00:34:42,800 --> 00:34:47,200
Speaker 1: felt truly untouched and wild. I mean, I guess I

614
00:34:47,200 --> 00:34:50,239
Speaker 1: can't I can't entirely say it's untouched because there's a

615
00:34:50,280 --> 00:34:53,279
Speaker 1: lot of oil going on out there. But but there

616
00:34:53,360 --> 00:34:56,799
Speaker 1: was something about that feeling of knowing that the land

617
00:34:56,840 --> 00:34:58,400
Speaker 1: I was handing on, in the land that I was

618
00:35:00,120 --> 00:35:04,960
Speaker 1: was hiking through was wasn't owned, you know, like we

619
00:35:05,040 --> 00:35:07,040
Speaker 1: say publicly and all the time like we are the

620
00:35:07,040 --> 00:35:09,280
Speaker 1: owners of that, we take care of that. But really

621
00:35:09,280 --> 00:35:11,840
Speaker 1: like there was this feeling of like, this is I

622
00:35:11,880 --> 00:35:15,080
Speaker 1: am in an animals, Like this is the wildlife that

623
00:35:15,120 --> 00:35:19,160
Speaker 1: I am in, and I'm just a visitor. I felt

624
00:35:19,200 --> 00:35:25,040
Speaker 1: like really grateful and appreciative and sort of just completely

625
00:35:25,120 --> 00:35:28,560
Speaker 1: changed the trajectory of my life and my priorities. And

626
00:35:29,600 --> 00:35:32,480
Speaker 1: I really fell in love with hunting up there. We

627
00:35:32,480 --> 00:35:34,080
Speaker 1: we have some bird dogs and we did a lot

628
00:35:34,120 --> 00:35:39,120
Speaker 1: of grouse hunting, sharp tail grouse hunting, peasants, partridge, the

629
00:35:39,120 --> 00:35:42,359
Speaker 1: whole works a lot of waterfowl hunting, um. And so

630
00:35:42,440 --> 00:35:44,680
Speaker 1: that's really kind of where I got my start learning

631
00:35:44,680 --> 00:35:47,799
Speaker 1: how to hunt. I just started tagging along and I

632
00:35:47,800 --> 00:35:49,799
Speaker 1: I really had no idea how much I would really

633
00:35:49,800 --> 00:35:53,279
Speaker 1: fall in love with it. Um. So that's kind of

634
00:35:53,320 --> 00:35:57,000
Speaker 1: how it all started. And I was cooking one day,

635
00:35:57,080 --> 00:35:59,000
Speaker 1: I said, all right, I don't want to buy meat

636
00:35:59,040 --> 00:36:04,080
Speaker 1: anymore from the gross store. I have pretty strong opinions

637
00:36:04,120 --> 00:36:09,440
Speaker 1: about mass produced or factory farmed meat, and it was

638
00:36:09,600 --> 00:36:13,399
Speaker 1: sort of an ethical decision for me too to want

639
00:36:13,400 --> 00:36:16,040
Speaker 1: to know where my food comes from. It's really really

640
00:36:16,040 --> 00:36:20,440
Speaker 1: really important for me. And we had so much access

641
00:36:20,480 --> 00:36:23,640
Speaker 1: to land, and we could pretty much hunt year round

642
00:36:23,840 --> 00:36:29,439
Speaker 1: between like early Canada season all the way through your

643
00:36:29,440 --> 00:36:32,400
Speaker 1: typical hunting season, and then winter there's a lull. We

644
00:36:32,520 --> 00:36:35,080
Speaker 1: hunted rabbits and then the next you know, spring snow

645
00:36:35,080 --> 00:36:37,120
Speaker 1: gooses here. And it's just like I felt like we

646
00:36:37,120 --> 00:36:40,319
Speaker 1: were hunting year round. Um. So we lived off the

647
00:36:40,400 --> 00:36:44,000
Speaker 1: land and I was only cooking wild game, and I

648
00:36:44,040 --> 00:36:47,600
Speaker 1: did it for a few years. When my friends and

649
00:36:47,640 --> 00:36:49,720
Speaker 1: family are like, you know, you should start a blog

650
00:36:49,800 --> 00:36:53,240
Speaker 1: or share these reciptions like no, that's stupid. Who cares

651
00:36:53,280 --> 00:36:57,399
Speaker 1: about that anyway? So I did it UM mostly as

652
00:36:57,440 --> 00:37:01,280
Speaker 1: a creative outlet, just because I thought it was fun.

653
00:37:02,080 --> 00:37:06,600
Speaker 1: I never really expected anything to happen with it. And then, um,

654
00:37:06,760 --> 00:37:09,640
Speaker 1: things just took off. People found out about it. I

655
00:37:09,719 --> 00:37:13,839
Speaker 1: got invited to work some the events. UM just sort

656
00:37:13,840 --> 00:37:17,960
Speaker 1: of appeared in a few small publications and here I

657
00:37:18,000 --> 00:37:22,040
Speaker 1: am working for Meat Eater. It's it's been a wild ride. Yeah, yeah,

658
00:37:22,040 --> 00:37:26,719
Speaker 1: it has a wild and whole ride. You might say, yeah,

659
00:37:26,719 --> 00:37:28,960
Speaker 1: it's horrible joke. I'm a dad now, Danielle, So my

660
00:37:29,040 --> 00:37:34,480
Speaker 1: humor has just got really weird. Please forgive me. So Okay,

661
00:37:34,560 --> 00:37:38,239
Speaker 1: So you had this journey you you got and you

662
00:37:38,280 --> 00:37:41,319
Speaker 1: fell in love with hunting. You applied that to your

663
00:37:41,360 --> 00:37:44,960
Speaker 1: passion for cooking, and you started this website and you've

664
00:37:44,960 --> 00:37:47,479
Speaker 1: really fine tuned the skills that you've become a great

665
00:37:47,560 --> 00:37:51,200
Speaker 1: communicator when it comes to talking about cooking and working

666
00:37:51,239 --> 00:37:55,279
Speaker 1: with wild game. Um. So now you have this platform

667
00:37:55,520 --> 00:37:57,560
Speaker 1: that you you work for meat eat you're one of

668
00:37:57,560 --> 00:38:02,480
Speaker 1: our leading contributors in that space. UM. Let's say that

669
00:38:03,920 --> 00:38:11,120
Speaker 1: Steve and Yanni and Cal and myself, we all get

670
00:38:11,200 --> 00:38:15,799
Speaker 1: sick one day, and we've got a live podcast coming up,

671
00:38:16,160 --> 00:38:20,360
Speaker 1: and it's in front of a fifty thousand person football

672
00:38:20,400 --> 00:38:22,759
Speaker 1: stadium that we're going to do the live podcasting. But

673
00:38:22,800 --> 00:38:24,960
Speaker 1: we're all sick and it's just you. You're the only

674
00:38:25,000 --> 00:38:28,200
Speaker 1: one who is healthy and able to be at the show.

675
00:38:28,320 --> 00:38:30,800
Speaker 1: So you're sitting on stage in front of fifty people,

676
00:38:31,960 --> 00:38:37,600
Speaker 1: and you get the opportunity to just present one key

677
00:38:37,719 --> 00:38:40,880
Speaker 1: piece of information or you get to just make one rant.

678
00:38:41,000 --> 00:38:43,880
Speaker 1: There's one thing you can get across to this stadium

679
00:38:43,880 --> 00:38:47,719
Speaker 1: full of fifty people. What would that one thing be

680
00:38:47,840 --> 00:38:50,400
Speaker 1: that you really want to make sure that fifty folks

681
00:38:50,480 --> 00:38:53,000
Speaker 1: know when they walk out of there on that day

682
00:38:53,040 --> 00:38:55,880
Speaker 1: about cooking wild Game or working with wild Gamer or

683
00:38:55,960 --> 00:38:59,640
Speaker 1: something related to this issue. What's the one most important

684
00:39:00,080 --> 00:39:02,200
Speaker 1: thing you want to leave them with. Um, you know,

685
00:39:02,400 --> 00:39:04,800
Speaker 1: part of me wants to give like a really really

686
00:39:04,840 --> 00:39:10,280
Speaker 1: smart cooking technique to help people at home enjoy their meat.

687
00:39:11,120 --> 00:39:12,880
Speaker 1: But if like I had to say that this is

688
00:39:12,920 --> 00:39:16,120
Speaker 1: my lasting impression, If if there was one thing that

689
00:39:16,440 --> 00:39:22,520
Speaker 1: mattered the most, I think it's probably to find value

690
00:39:22,840 --> 00:39:26,719
Speaker 1: and meet in all forms, Because I mean I can

691
00:39:26,840 --> 00:39:29,680
Speaker 1: give you a million recipes and I can tell you

692
00:39:29,719 --> 00:39:32,560
Speaker 1: how to make it fancy, or tell you how to

693
00:39:32,600 --> 00:39:34,960
Speaker 1: make a good sloppy joe. It doesn't matter. What matters

694
00:39:35,000 --> 00:39:38,759
Speaker 1: is that you're eating it and that you are enjoying it.

695
00:39:39,440 --> 00:39:44,279
Speaker 1: And I think too often we have these we have

696
00:39:44,480 --> 00:39:49,439
Speaker 1: these myths or these stories passed down from people who

697
00:39:49,480 --> 00:39:52,959
Speaker 1: are are fathers or friends or you know, the I'll

698
00:39:52,960 --> 00:39:54,960
Speaker 1: tell you the best way to cook a jack rabbit.

699
00:39:55,280 --> 00:39:59,040
Speaker 1: First your pot and he eats, like this long story.

700
00:39:59,280 --> 00:40:01,640
Speaker 1: And then you throw a rock in the pot and

701
00:40:01,680 --> 00:40:04,160
Speaker 1: you eat the rock or the shoe or the wood.

702
00:40:04,239 --> 00:40:08,080
Speaker 1: Like I've heard this recipe a million times when it

703
00:40:08,080 --> 00:40:13,640
Speaker 1: comes to jack rabbits or snow goose or whatever, um

704
00:40:13,680 --> 00:40:16,200
Speaker 1: and that those are really not true. And I want

705
00:40:16,239 --> 00:40:19,399
Speaker 1: people to challenge those those things that they've been told

706
00:40:19,400 --> 00:40:21,600
Speaker 1: about what's good and what's not good. And I think,

707
00:40:21,960 --> 00:40:25,840
Speaker 1: I think learning to appreciate what we have is the

708
00:40:25,960 --> 00:40:29,000
Speaker 1: most important thing, because when you start to become grateful

709
00:40:29,120 --> 00:40:34,400
Speaker 1: or you appreciative of our meat, then then that value

710
00:40:34,520 --> 00:40:40,000
Speaker 1: translates into wanting to have a better stewardship of the land,

711
00:40:40,120 --> 00:40:43,080
Speaker 1: you know. I think about the good all days of hunting,

712
00:40:43,440 --> 00:40:48,319
Speaker 1: or or the ability that having access to meet at

713
00:40:48,320 --> 00:40:53,040
Speaker 1: the grocery store is so so easy, we quickly just

714
00:40:53,440 --> 00:40:56,120
Speaker 1: forget how valuable it is. And it's not until I

715
00:40:56,200 --> 00:41:00,160
Speaker 1: hear a story of somebody in Michigan or Wisconsin. Then

716
00:41:00,239 --> 00:41:04,319
Speaker 1: who who's dear? The only dear they shoot that year

717
00:41:04,400 --> 00:41:06,799
Speaker 1: has c w D and they won't and they can't

718
00:41:06,800 --> 00:41:09,000
Speaker 1: eat it. You know, those are the kinds of things

719
00:41:09,000 --> 00:41:12,640
Speaker 1: that I hear more and more Now, Um, that just

720
00:41:12,680 --> 00:41:15,319
Speaker 1: really break my heart a little bit. But if like

721
00:41:15,360 --> 00:41:19,160
Speaker 1: I had a lasting impression, it would probably be that

722
00:41:19,200 --> 00:41:23,040
Speaker 1: we should never take what the ability to hunt and

723
00:41:23,120 --> 00:41:28,720
Speaker 1: eat our meat for granted. So so what does that look? Yeah?

724
00:41:28,760 --> 00:41:30,719
Speaker 1: So what does that look like an action? Like, how

725
00:41:30,760 --> 00:41:35,120
Speaker 1: do we how do we put our our value of

726
00:41:35,160 --> 00:41:38,200
Speaker 1: meat or appreciation of meat or all meat into action?

727
00:41:38,239 --> 00:41:40,720
Speaker 1: When you say that, do you mean that we should

728
00:41:40,719 --> 00:41:44,840
Speaker 1: be utilizing more cuts or more pieces of an animal

729
00:41:45,120 --> 00:41:48,880
Speaker 1: or does that look like, um, spending more time and

730
00:41:48,920 --> 00:41:52,640
Speaker 1: giving it more tension versus just throwing some burger on

731
00:41:52,680 --> 00:41:55,399
Speaker 1: the grill and cooking all of our game up as burgers.

732
00:41:55,440 --> 00:41:59,359
Speaker 1: What does that look like, um? In practice? Or what's

733
00:41:59,360 --> 00:42:04,759
Speaker 1: an example? Know, I there's there's a lot of like

734
00:42:04,960 --> 00:42:07,600
Speaker 1: theories out there that like you got to cook things

735
00:42:07,600 --> 00:42:10,279
Speaker 1: the right way. Otherwise you're just respecting it. And I

736
00:42:10,320 --> 00:42:12,239
Speaker 1: think as long as you're enjoying it, I really don't

737
00:42:12,280 --> 00:42:14,960
Speaker 1: care how to cook it. If you're not enjoying it,

738
00:42:15,000 --> 00:42:17,200
Speaker 1: then I'd love to tell you how to make it better.

739
00:42:17,719 --> 00:42:21,960
Speaker 1: That's my job. But um, I think keeping an open

740
00:42:22,040 --> 00:42:27,359
Speaker 1: mind to utilize you know, like, I don't know how

741
00:42:27,360 --> 00:42:29,600
Speaker 1: many people have thrown away a dear heart because you're

742
00:42:29,640 --> 00:42:32,479
Speaker 1: just like, ah, grow grow else. I don't. I don't

743
00:42:32,480 --> 00:42:36,359
Speaker 1: even want to try it. And it's probably like my

744
00:42:36,480 --> 00:42:41,120
Speaker 1: favorite part of a deer. Um. Just things like that.

745
00:42:41,320 --> 00:42:43,920
Speaker 1: I'm not saying that. You know, I've tried liver, and

746
00:42:43,960 --> 00:42:46,840
Speaker 1: I'll be honest, I don't really love liver. I don't,

747
00:42:47,440 --> 00:42:48,960
Speaker 1: and so I don't. I don't want to say that

748
00:42:49,000 --> 00:42:52,759
Speaker 1: you need to eat every single scrappy bit, but just

749
00:42:52,880 --> 00:42:57,799
Speaker 1: keep an open mind and at least try instead of

750
00:42:57,840 --> 00:43:03,120
Speaker 1: just you know, doing the usual. Yeah, so how did

751
00:43:03,280 --> 00:43:05,200
Speaker 1: does someone Let's hop into a little bit of a

752
00:43:05,239 --> 00:43:07,959
Speaker 1: tactical piece here, now, heart's your favorite piece of the deer.

753
00:43:08,400 --> 00:43:10,600
Speaker 1: I In the introduction to this podcast, me and my

754
00:43:10,640 --> 00:43:13,759
Speaker 1: buddy Dan, we're talking through some of our favorite uh

755
00:43:13,960 --> 00:43:16,960
Speaker 1: simple recipes for Christmas. Or for the holidays. And one

756
00:43:17,000 --> 00:43:19,960
Speaker 1: of the things I mentioned was grilling up heart and

757
00:43:20,000 --> 00:43:22,600
Speaker 1: then slicing it thin and throwing it on a little

758
00:43:22,600 --> 00:43:27,000
Speaker 1: piece of toasted French bread with grilled peppers and onions. Um,

759
00:43:27,040 --> 00:43:31,200
Speaker 1: that was my introduction, little appetizer, repetite recipe for heart.

760
00:43:31,280 --> 00:43:34,960
Speaker 1: That that changed my whole mind on eating heart, and

761
00:43:35,000 --> 00:43:37,560
Speaker 1: now I'm a big fan of it too. What for

762
00:43:37,680 --> 00:43:42,680
Speaker 1: you is a great way to get into eating heart

763
00:43:42,800 --> 00:43:44,640
Speaker 1: because it's, like you said, a lot of people are

764
00:43:44,680 --> 00:43:46,759
Speaker 1: a little bit weirded out by that. How do you

765
00:43:46,800 --> 00:43:50,760
Speaker 1: help get someone into it? Um? Well, there's two ways

766
00:43:50,800 --> 00:43:54,560
Speaker 1: of thinking of this. The first is to remember that

767
00:43:55,600 --> 00:43:59,680
Speaker 1: it's not the guts. It's actually a working muscle, same

768
00:43:59,760 --> 00:44:04,560
Speaker 1: way you know the hind leg muscle is. You know,

769
00:44:04,960 --> 00:44:07,319
Speaker 1: it's it's a working muscle. So instead of being like,

770
00:44:07,360 --> 00:44:11,319
Speaker 1: oh my god, I'm eating something that's like I don't know,

771
00:44:11,360 --> 00:44:13,719
Speaker 1: I guess people like get really disturbed by the heart

772
00:44:14,239 --> 00:44:16,560
Speaker 1: because there's you know, the valves and the a ord

773
00:44:16,640 --> 00:44:18,600
Speaker 1: and all these things pumping into it, and you're like,

774
00:44:19,560 --> 00:44:21,720
Speaker 1: you know, what is this? It's part of the guts.

775
00:44:21,760 --> 00:44:23,839
Speaker 1: So the first thing I say is remember that it's

776
00:44:23,880 --> 00:44:30,160
Speaker 1: a muscle. And the second thing is taking something that

777
00:44:30,400 --> 00:44:35,279
Speaker 1: looks weird and turning it into something that you're familiar

778
00:44:35,320 --> 00:44:39,160
Speaker 1: with meat. So once you start to break that down,

779
00:44:39,280 --> 00:44:41,480
Speaker 1: and the best the way that I do that is

780
00:44:41,520 --> 00:44:44,279
Speaker 1: sort of cutting off the valves and the fat at

781
00:44:44,280 --> 00:44:47,200
Speaker 1: the top and then slicing down. There's like there's a

782
00:44:47,440 --> 00:44:51,680
Speaker 1: there's two main ventricles that divide the two, and there's

783
00:44:51,680 --> 00:44:53,520
Speaker 1: a stepting that runs down the middle, and so I

784
00:44:53,600 --> 00:44:57,560
Speaker 1: slice down that to open it up, and basically at

785
00:44:57,560 --> 00:44:59,960
Speaker 1: the end I come up with two flat pieces of meat.

786
00:45:00,360 --> 00:45:03,360
Speaker 1: And once you see that broken down compared to the original,

787
00:45:03,960 --> 00:45:07,600
Speaker 1: your mind and your perception completely changes of what that is.

788
00:45:07,680 --> 00:45:13,640
Speaker 1: It's now steak, not an organ um. So I think

789
00:45:13,840 --> 00:45:19,120
Speaker 1: just being able to to just like take that step

790
00:45:19,160 --> 00:45:22,560
Speaker 1: and knowing that and seeing that is is a really

791
00:45:23,360 --> 00:45:27,239
Speaker 1: big hurdle. It's the same hurdle that people have a

792
00:45:27,239 --> 00:45:31,400
Speaker 1: hard time with going like well, I like steak, and

793
00:45:31,440 --> 00:45:34,200
Speaker 1: I like to see it at the grocery store beautifully package.

794
00:45:34,440 --> 00:45:36,640
Speaker 1: But if you were to like show me that cow

795
00:45:36,680 --> 00:45:39,680
Speaker 1: and house butcher, like, well, that's too much that it's

796
00:45:39,719 --> 00:45:42,120
Speaker 1: that process of going from animal to me and for

797
00:45:42,280 --> 00:45:43,799
Speaker 1: me when I have to seek apart. I think it's

798
00:45:43,800 --> 00:45:47,319
Speaker 1: like going from an organ to a steak, and once

799
00:45:47,360 --> 00:45:51,080
Speaker 1: you see that, it's um way easier to kind of

800
00:45:51,080 --> 00:45:57,439
Speaker 1: get that past the mental mental challenges there. But um yeah,

801
00:45:57,520 --> 00:46:00,239
Speaker 1: once once you're at that steak level, I've literally treat

802
00:46:00,280 --> 00:46:03,239
Speaker 1: it like it is a steak and either grill it

803
00:46:03,320 --> 00:46:06,920
Speaker 1: or stare in a cast iron, splice it thin and

804
00:46:07,000 --> 00:46:12,000
Speaker 1: eat it. It's pretty darn good. I I agree with you,

805
00:46:12,239 --> 00:46:15,000
Speaker 1: and you're so right and that once you break it

806
00:46:15,040 --> 00:46:17,440
Speaker 1: down and clean it up and it looks just I mean,

807
00:46:17,440 --> 00:46:19,520
Speaker 1: it does just look like a steak essentially at that point,

808
00:46:19,719 --> 00:46:21,480
Speaker 1: and when you cook it up, I mean it is

809
00:46:21,560 --> 00:46:27,799
Speaker 1: just a really tasty, very flavorful piece of meat. Um Man,

810
00:46:27,880 --> 00:46:29,600
Speaker 1: I've got something I'm going to be cooking up here

811
00:46:29,680 --> 00:46:32,719
Speaker 1: around the holidays myself, and I'm looking forward to it

812
00:46:32,760 --> 00:46:36,440
Speaker 1: even more now after chatting about this. What are some

813
00:46:36,520 --> 00:46:39,960
Speaker 1: of the other I think I think at least one

814
00:46:40,000 --> 00:46:42,040
Speaker 1: of the things that I struggled with when I learned

815
00:46:42,120 --> 00:46:45,239
Speaker 1: how to butcher my own, dear, I just I had

816
00:46:45,239 --> 00:46:47,160
Speaker 1: to teach myself as an adult. I bought a book

817
00:46:47,160 --> 00:46:48,640
Speaker 1: and I watched some videos and I just figured it

818
00:46:48,680 --> 00:46:50,279
Speaker 1: out myself. We didn't do that when I was growing

819
00:46:50,320 --> 00:46:53,319
Speaker 1: up as a kid. Um, So I always had a

820
00:46:53,320 --> 00:46:55,439
Speaker 1: little bit of apprehension that I was going to screw

821
00:46:55,440 --> 00:46:57,319
Speaker 1: it up some way, or that I was doing it

822
00:46:57,360 --> 00:46:59,520
Speaker 1: the wrong way. And how I still might be doing

823
00:46:59,520 --> 00:47:01,319
Speaker 1: it the wrong I'm just kind of doing it the

824
00:47:01,320 --> 00:47:05,080
Speaker 1: way I do it. Um. But when you're breaking down

825
00:47:05,120 --> 00:47:07,239
Speaker 1: an animal into into the pieces and parts that you

826
00:47:07,239 --> 00:47:10,120
Speaker 1: want to later use to cook, how do you or

827
00:47:10,160 --> 00:47:12,040
Speaker 1: what how do you like to do that? Like? What

828
00:47:12,080 --> 00:47:14,799
Speaker 1: are the pieces that you like to leave together and

829
00:47:14,800 --> 00:47:17,960
Speaker 1: put into your freezer? Are you cutting up individual steaks

830
00:47:18,480 --> 00:47:21,960
Speaker 1: or are you leaving muscle groups intact and then defrosting

831
00:47:22,000 --> 00:47:26,600
Speaker 1: the whole muscle group and then breaking it down uh later?

832
00:47:26,840 --> 00:47:28,959
Speaker 1: How do you? How do you manage that? Because because

833
00:47:29,000 --> 00:47:31,520
Speaker 1: a lot of people probably just do all right, all

834
00:47:31,520 --> 00:47:33,239
Speaker 1: this stuff is gonna go into the ground pile and

835
00:47:33,360 --> 00:47:35,080
Speaker 1: have a bunch of burger and then I'm going to

836
00:47:35,160 --> 00:47:39,000
Speaker 1: take the backstraps out and you know a few big

837
00:47:39,040 --> 00:47:43,280
Speaker 1: cuts for steaks off of the backham and maybe that's it?

838
00:47:43,560 --> 00:47:45,440
Speaker 1: Is there more to it? What other things should people

839
00:47:45,440 --> 00:47:48,839
Speaker 1: be thinking about? Well, the first thing is like I

840
00:47:49,000 --> 00:47:51,239
Speaker 1: change what I do all the time, and it's all

841
00:47:51,280 --> 00:47:54,080
Speaker 1: based upon how I want to cook it. And I

842
00:47:54,080 --> 00:47:57,440
Speaker 1: think I've just cooked everything so much over the years

843
00:47:57,520 --> 00:48:02,040
Speaker 1: that I kind of know how I like it. Um,

844
00:48:02,120 --> 00:48:05,480
Speaker 1: And sometimes I want to try new things. But the

845
00:48:05,520 --> 00:48:08,160
Speaker 1: best thing is that you don't have to decide everything

846
00:48:08,360 --> 00:48:13,880
Speaker 1: all at once. You know, I'll freeze whole shoulders and

847
00:48:14,200 --> 00:48:16,680
Speaker 1: if I want to grind it up later on, I can.

848
00:48:17,239 --> 00:48:21,440
Speaker 1: But I also really love low cooking the shoulder whole

849
00:48:22,040 --> 00:48:25,520
Speaker 1: as it is and and not having them really mess

850
00:48:25,600 --> 00:48:28,239
Speaker 1: with it very much. Um. And then it makes the

851
00:48:28,360 --> 00:48:33,160
Speaker 1: processing job, you know, the immediate job, way faster and

852
00:48:33,239 --> 00:48:35,400
Speaker 1: easier when you don't feel the burden to have to

853
00:48:35,440 --> 00:48:39,960
Speaker 1: do everything and decide everything all at once. I don't

854
00:48:40,200 --> 00:48:44,920
Speaker 1: ever leave the hind quarters intact. I always break those down,

855
00:48:45,960 --> 00:48:50,439
Speaker 1: mostly because I think I think you can get away

856
00:48:50,480 --> 00:48:53,280
Speaker 1: on a really small deer a smoking a whole hind quarter,

857
00:48:53,840 --> 00:48:56,440
Speaker 1: but once you get to a bigger deer, there are

858
00:48:56,520 --> 00:48:59,240
Speaker 1: just certain muscles that are very tender and certain muscles

859
00:48:59,280 --> 00:49:02,920
Speaker 1: that are very and I don't want to have I

860
00:49:03,000 --> 00:49:05,719
Speaker 1: just don't like eating it all in one whole thing

861
00:49:06,200 --> 00:49:10,160
Speaker 1: and having tough having the tinder parts overcooked, or the

862
00:49:10,239 --> 00:49:13,400
Speaker 1: tough parts too too tough to eat, you know what

863
00:49:13,480 --> 00:49:15,520
Speaker 1: I mean. I just prefer to separate them out and

864
00:49:15,560 --> 00:49:18,839
Speaker 1: treat each cut the way that they should be, so

865
00:49:18,880 --> 00:49:21,920
Speaker 1: I do break down my hind quarters. Plus I like

866
00:49:22,040 --> 00:49:25,520
Speaker 1: to make stock with the bones, so I take all

867
00:49:25,560 --> 00:49:30,560
Speaker 1: the bones out and separate that out for stock. UM.

868
00:49:30,600 --> 00:49:36,279
Speaker 1: But but I UM, sometimes I'll cut the top round

869
00:49:36,280 --> 00:49:40,080
Speaker 1: in distakes. Usually I leave it whole and just decide

870
00:49:40,120 --> 00:49:42,360
Speaker 1: that how I want to cut it later, because I

871
00:49:42,400 --> 00:49:44,720
Speaker 1: never know if someone wants to come over for dinner

872
00:49:44,760 --> 00:49:48,799
Speaker 1: and how many people there are. UM, So proportionate sizing

873
00:49:49,160 --> 00:49:52,919
Speaker 1: is um It just depends. I never really know what's

874
00:49:52,920 --> 00:49:55,120
Speaker 1: going to happen six months down the road where I

875
00:49:55,160 --> 00:49:58,160
Speaker 1: want to decide how how I cook it. One thing

876
00:49:58,239 --> 00:50:02,919
Speaker 1: that I do that I don't think very many other

877
00:50:02,920 --> 00:50:08,680
Speaker 1: people do. When I'm thinking about round meat, I basically

878
00:50:08,719 --> 00:50:11,560
Speaker 1: take all the scrap pit bits that I plane to grind,

879
00:50:11,719 --> 00:50:14,000
Speaker 1: and I cube them up and I bagged them in

880
00:50:14,239 --> 00:50:18,080
Speaker 1: two or four pound bags and I freeze them just

881
00:50:18,200 --> 00:50:21,040
Speaker 1: like that, because whenever I grind meat, I want them

882
00:50:21,080 --> 00:50:25,440
Speaker 1: to be halfway frozen, like still kind of that crunchy texture,

883
00:50:26,120 --> 00:50:28,279
Speaker 1: and it takes a long time to sort of like

884
00:50:28,400 --> 00:50:30,439
Speaker 1: shift that in and out of the freezer when you're

885
00:50:30,440 --> 00:50:33,239
Speaker 1: processing a whole deer, and I just think it's it's

886
00:50:33,320 --> 00:50:38,680
Speaker 1: really time consuming to grind everything all at once. Plus

887
00:50:38,719 --> 00:50:41,759
Speaker 1: after you grind it, bag it, frees it, and defrost it,

888
00:50:42,560 --> 00:50:46,560
Speaker 1: sometimes the texture can get really, really mushy. And so

889
00:50:46,719 --> 00:50:50,200
Speaker 1: I've gotten to this annoying habit where I take one

890
00:50:50,280 --> 00:50:54,919
Speaker 1: package of cubed meat halfway defrost it, like I'll put

891
00:50:54,920 --> 00:50:57,560
Speaker 1: it in the refrigerator the night before, and the next

892
00:50:57,600 --> 00:51:01,480
Speaker 1: morning it's so a little crunchy, have to rousted, and

893
00:51:01,520 --> 00:51:04,480
Speaker 1: then I grind it immediately, and I have like several

894
00:51:04,520 --> 00:51:08,920
Speaker 1: pounds of ground meat to eat throughout that week, and

895
00:51:09,239 --> 00:51:13,200
Speaker 1: it's the texture of eating it freshly ground. It's just

896
00:51:13,480 --> 00:51:16,120
Speaker 1: so good. That's the only way I do it now.

897
00:51:16,640 --> 00:51:19,319
Speaker 1: Plus it just saves me that much time from having

898
00:51:19,400 --> 00:51:23,480
Speaker 1: to growing everything all at once at the beginning. Do

899
00:51:23,600 --> 00:51:27,759
Speaker 1: you do you grind in any kind of supplemental fat

900
00:51:27,960 --> 00:51:32,560
Speaker 1: with your ground venison or is it just straight meat?

901
00:51:33,520 --> 00:51:36,160
Speaker 1: I can I switch it out. If I'm gonna make sausage,

902
00:51:36,600 --> 00:51:41,080
Speaker 1: I will definitely add pork fat back. But there's a

903
00:51:41,120 --> 00:51:43,399
Speaker 1: lot of times I don't add any fat at all

904
00:51:44,160 --> 00:51:45,960
Speaker 1: because I know that when I go to cook it,

905
00:51:46,040 --> 00:51:49,319
Speaker 1: I can add fat. So if I grind, say I

906
00:51:49,400 --> 00:51:54,440
Speaker 1: have two or three pounds of just venison, nothing no

907
00:51:54,560 --> 00:51:57,000
Speaker 1: fat added. When I go to cook it, I'm usually

908
00:51:57,040 --> 00:52:01,520
Speaker 1: going to use it in like say tacos. Well, I

909
00:52:01,560 --> 00:52:04,520
Speaker 1: can add any kind of fat to brown that meat in,

910
00:52:04,800 --> 00:52:06,719
Speaker 1: so I don't have to use fat back. I can

911
00:52:06,840 --> 00:52:10,680
Speaker 1: use um gee like clarified butter, or any kind of

912
00:52:10,719 --> 00:52:14,960
Speaker 1: oil ducks at or um I make these. My favorite

913
00:52:15,040 --> 00:52:17,680
Speaker 1: thing to do with ground meat are these little tide

914
00:52:17,719 --> 00:52:21,000
Speaker 1: lettuce cups, and then I brown it in coconut oil.

915
00:52:21,440 --> 00:52:23,879
Speaker 1: So I mean you're still I'm still adding fat at

916
00:52:23,960 --> 00:52:27,080
Speaker 1: some point in the cooking process, but it just saves

917
00:52:27,160 --> 00:52:30,200
Speaker 1: me from having to like just always have torque fat

918
00:52:30,239 --> 00:52:35,279
Speaker 1: pack added. No. I was just gonna say, you brought

919
00:52:35,360 --> 00:52:39,520
Speaker 1: up this um specific example of when you're browning meat

920
00:52:39,640 --> 00:52:42,520
Speaker 1: for tacos or for whatever, and I remember you writing

921
00:52:42,520 --> 00:52:45,240
Speaker 1: an article about this earlier this year about the proper

922
00:52:45,320 --> 00:52:49,239
Speaker 1: way to brown ground meat. Um, tell us, tell us

923
00:52:49,239 --> 00:52:51,360
Speaker 1: what that is, because I've just been always tossing the

924
00:52:51,360 --> 00:52:54,480
Speaker 1: pan and chopping it ut kind of mashing it up

925
00:52:54,520 --> 00:52:57,279
Speaker 1: and letting the cook down. Um, it sounds like I

926
00:52:57,360 --> 00:53:00,320
Speaker 1: might be doing it wrong. Yeah, you know, it's it's funny.

927
00:53:00,520 --> 00:53:05,320
Speaker 1: I I think I might go down in history, or

928
00:53:05,360 --> 00:53:07,719
Speaker 1: not down in history. I'm just going to be known

929
00:53:07,719 --> 00:53:11,000
Speaker 1: as the girls who taught people have brown meat. I

930
00:53:11,040 --> 00:53:16,440
Speaker 1: don't know why. So, like I'll give the first, um,

931
00:53:16,680 --> 00:53:20,600
Speaker 1: first little science geeky thing about what happens when you

932
00:53:20,640 --> 00:53:24,880
Speaker 1: brown something. It's called the mired reaction. When heat and

933
00:53:25,360 --> 00:53:30,440
Speaker 1: carbohydrates and protein are are heated together, a reaction occurs

934
00:53:30,640 --> 00:53:34,800
Speaker 1: called the miyred effect, and it's sort of a caramelization effect.

935
00:53:35,400 --> 00:53:40,719
Speaker 1: And when that happens, you immediately smell those aromas and

936
00:53:40,760 --> 00:53:46,719
Speaker 1: those sugars and the meat. It's it's the smell of barbecue, chocolate,

937
00:53:46,880 --> 00:53:51,239
Speaker 1: coffee roasting, you know, the steaks hearing in a pan,

938
00:53:51,360 --> 00:53:53,640
Speaker 1: the things that like when you smell that, you you

939
00:53:54,160 --> 00:53:57,760
Speaker 1: get hungry. Um. And it's interesting I read one time

940
00:53:58,000 --> 00:54:06,320
Speaker 1: that in evolution that that smell is what taught humans

941
00:54:06,400 --> 00:54:10,120
Speaker 1: when food was safe to eat. So like the reason

942
00:54:10,160 --> 00:54:13,160
Speaker 1: why like we react to this is part of that

943
00:54:13,239 --> 00:54:16,640
Speaker 1: process of knowing like when is raw meat safety eat?

944
00:54:16,880 --> 00:54:21,480
Speaker 1: Where you smell that reaction and you get hungry um. Anyway,

945
00:54:21,800 --> 00:54:25,800
Speaker 1: So so what that does is it really really deepens

946
00:54:26,000 --> 00:54:29,160
Speaker 1: the flavor of meat when you start to have that reaction.

947
00:54:29,680 --> 00:54:31,920
Speaker 1: But in order for that to happen, things need to

948
00:54:31,960 --> 00:54:35,239
Speaker 1: be relatively dry. So if you have a package of

949
00:54:35,320 --> 00:54:38,160
Speaker 1: ground meat and you just PLoP it out of its

950
00:54:38,200 --> 00:54:42,759
Speaker 1: tube into a pan, there's a lot of moisture trapped

951
00:54:43,160 --> 00:54:47,280
Speaker 1: in that bag because whenever you freeze meat, the natural

952
00:54:48,360 --> 00:54:52,200
Speaker 1: juices and the water inside the meat crystallized and they

953
00:54:52,239 --> 00:54:55,279
Speaker 1: punctured the meat andy release more likely. So you've ever

954
00:54:55,360 --> 00:54:59,520
Speaker 1: wondered why there's always more liquid in the bag after defrosted,

955
00:54:59,640 --> 00:55:01,879
Speaker 1: that's why. But when you add that to the pan,

956
00:55:02,040 --> 00:55:05,800
Speaker 1: all of that liquid ends up steaming the meat instead

957
00:55:05,840 --> 00:55:09,080
Speaker 1: of browning the meat. So that's why if you add

958
00:55:09,080 --> 00:55:11,080
Speaker 1: all that liquid and you just plump it right in

959
00:55:11,120 --> 00:55:16,520
Speaker 1: the pan, you get kind of this grayish, she wet

960
00:55:17,160 --> 00:55:20,480
Speaker 1: ground meat. You know what I'm talking about. It sounds

961
00:55:20,520 --> 00:55:24,200
Speaker 1: like my typical Monday, Wednesday and Friday night. I mean,

962
00:55:24,200 --> 00:55:26,840
Speaker 1: there's nothing wrong with that. So you read a recipe

963
00:55:26,880 --> 00:55:30,040
Speaker 1: and it's like step one, brown the meat. Well, browning

964
00:55:30,080 --> 00:55:33,040
Speaker 1: the meat actually means browning the meat, and you don't

965
00:55:33,040 --> 00:55:37,600
Speaker 1: really see recipes going into great detail. You just brown

966
00:55:37,680 --> 00:55:42,359
Speaker 1: the meat right, Well, I started to. If you've ever

967
00:55:42,400 --> 00:55:43,840
Speaker 1: gone out to eat and you're like, why is this

968
00:55:44,000 --> 00:55:48,160
Speaker 1: so much better, it's really not that they're adding special spices.

969
00:55:48,239 --> 00:55:51,880
Speaker 1: It's just that they're they're taking the time to develop

970
00:55:52,160 --> 00:55:56,160
Speaker 1: more intense flavors at the beginning. So what I do

971
00:55:56,440 --> 00:55:58,880
Speaker 1: is I take meat, and which is why I like

972
00:55:59,000 --> 00:56:03,200
Speaker 1: doing everything freshly ground, is because the texture is better.

973
00:56:03,360 --> 00:56:06,680
Speaker 1: And also you have way less moisture in the meat.

974
00:56:07,120 --> 00:56:12,200
Speaker 1: But regardless, especially if it's taken from directly out of

975
00:56:12,239 --> 00:56:15,680
Speaker 1: a bag from the freezer that's been defrosted, I'll pat

976
00:56:15,760 --> 00:56:18,839
Speaker 1: it dry with paper towels first to soak up all

977
00:56:18,880 --> 00:56:24,960
Speaker 1: that liquid because you really need you need that heat

978
00:56:25,040 --> 00:56:28,640
Speaker 1: to come in contact with the meat and caramelize and

979
00:56:28,760 --> 00:56:33,560
Speaker 1: brown without steaming it um. And it's the same trick

980
00:56:33,719 --> 00:56:36,600
Speaker 1: whenever you're working with birds and you're trying to get

981
00:56:36,680 --> 00:56:39,120
Speaker 1: crispy skin on a bird and you're like, why is

982
00:56:39,160 --> 00:56:42,000
Speaker 1: it taste rubbery? It's because it's not dry, there's too

983
00:56:42,040 --> 00:56:46,440
Speaker 1: much moisture. So what I do is dry Papa meat dry,

984
00:56:46,640 --> 00:56:50,200
Speaker 1: get the pan hot, add a little bit of oil

985
00:56:50,280 --> 00:56:53,359
Speaker 1: to just lightly coat the bottom, and once the pan

986
00:56:53,560 --> 00:56:58,920
Speaker 1: is about medium high heat, not quite smoking, but pretty hot.

987
00:56:59,480 --> 00:57:02,680
Speaker 1: Then I will add the meat in kind of a

988
00:57:02,719 --> 00:57:05,360
Speaker 1: single layer and almost like you're making a little burger

989
00:57:05,400 --> 00:57:08,680
Speaker 1: pat giant burger patty. You can create a crust on

990
00:57:08,719 --> 00:57:10,880
Speaker 1: the bottom side, and then you can flip it to

991
00:57:10,960 --> 00:57:13,759
Speaker 1: the other side and then start breaking it all up

992
00:57:13,800 --> 00:57:17,959
Speaker 1: and browning the whole thing altogether. And you will notice

993
00:57:18,520 --> 00:57:23,520
Speaker 1: a dramatically more intense flavor from that meat, um if

994
00:57:23,520 --> 00:57:25,640
Speaker 1: you brown it that way, as opposed to just sort

995
00:57:25,640 --> 00:57:30,880
Speaker 1: of steaming it. So, so let me make sure I've

996
00:57:30,920 --> 00:57:34,760
Speaker 1: got this right. So I've I've got a ball of

997
00:57:34,800 --> 00:57:37,080
Speaker 1: ground meat, let's say a bowl full of ground meat

998
00:57:37,080 --> 00:57:39,480
Speaker 1: I kind of packed into almost a big burger patty,

999
00:57:39,480 --> 00:57:42,000
Speaker 1: and make sure it's padded dry. I put it into

1000
00:57:42,080 --> 00:57:43,960
Speaker 1: my pan and I almost cook it like a burger

1001
00:57:44,080 --> 00:57:46,480
Speaker 1: or even a steak. The whole layer down, Let it

1002
00:57:46,520 --> 00:57:48,720
Speaker 1: brown and caramelize, and I flip it over. Let that

1003
00:57:48,800 --> 00:57:53,320
Speaker 1: side brown and caramelize. And then when you say break

1004
00:57:53,320 --> 00:57:55,720
Speaker 1: it up, though, how much am I breaking it up?

1005
00:57:55,760 --> 00:57:58,000
Speaker 1: Am I just breaking up into chunks? Or do I

1006
00:57:58,080 --> 00:58:00,520
Speaker 1: do at this point what I took quickly do WHI

1007
00:58:00,520 --> 00:58:03,160
Speaker 1: would just start kind of chopping it up with a

1008
00:58:03,160 --> 00:58:06,040
Speaker 1: wooden spoon or something until it's to whatever consistency I

1009
00:58:06,080 --> 00:58:09,760
Speaker 1: want for my you know, for my tacos or for whatever,

1010
00:58:10,280 --> 00:58:14,000
Speaker 1: um how much breaking it apart is okay. At that

1011
00:58:14,040 --> 00:58:17,120
Speaker 1: point it's up to you, you know, Like if I'm

1012
00:58:17,120 --> 00:58:20,280
Speaker 1: making chili, like having real big meaty chunks is nice.

1013
00:58:20,320 --> 00:58:21,960
Speaker 1: But if you if you want to eat in a

1014
00:58:22,000 --> 00:58:26,640
Speaker 1: little taco, then breaking it up into finer bits, uh,

1015
00:58:26,760 --> 00:58:30,800
Speaker 1: you'll get way more. Do get like these tiny little

1016
00:58:30,800 --> 00:58:35,200
Speaker 1: crunch bits that almost taste burnt um, not burnt, but

1017
00:58:35,280 --> 00:58:40,080
Speaker 1: they're just really crispy um, and that adds another dimension

1018
00:58:40,160 --> 00:58:44,240
Speaker 1: of flavor and also texture. But it's really a personal preference,

1019
00:58:44,280 --> 00:58:50,720
Speaker 1: I think, depending on what you're cooking, okay, cool. I was, oh,

1020
00:58:50,760 --> 00:58:52,880
Speaker 1: trying to be a helpful husband one day, I don't

1021
00:58:52,880 --> 00:58:55,240
Speaker 1: know when this was, maybe this summer, and we were

1022
00:58:55,280 --> 00:58:58,520
Speaker 1: making I can't remember. We're making something with ground meat

1023
00:58:58,560 --> 00:59:01,160
Speaker 1: in it, and my wife if it started and she

1024
00:59:01,280 --> 00:59:05,240
Speaker 1: had put ground meat into the cast iron pan and

1025
00:59:05,280 --> 00:59:07,240
Speaker 1: was starting to brown it, and she was off doing

1026
00:59:07,280 --> 00:59:09,160
Speaker 1: something else and I came walking over and saw that

1027
00:59:09,200 --> 00:59:11,080
Speaker 1: it was going and I thought to myself, oh, she

1028
00:59:11,200 --> 00:59:14,280
Speaker 1: just laid this layer of ground meat out. I'll start

1029
00:59:14,320 --> 00:59:18,680
Speaker 1: breaking it up. And she saw it when I did,

1030
00:59:18,720 --> 00:59:21,160
Speaker 1: It's like, dang it, Mark, you just ruined what I

1031
00:59:21,200 --> 00:59:23,560
Speaker 1: was reading what Danielle wrote, and I'm trying to properly

1032
00:59:23,600 --> 00:59:25,959
Speaker 1: ground the meat and now you're screwing it up too soon.

1033
00:59:27,440 --> 00:59:31,280
Speaker 1: So I learned my lesson, but it's really interesting to

1034
00:59:31,360 --> 00:59:35,240
Speaker 1: hear this different approach to it. Um. Yeah, I mean

1035
00:59:35,280 --> 00:59:38,040
Speaker 1: it's not like a right or wrong way necessarily, it's

1036
00:59:38,120 --> 00:59:41,960
Speaker 1: just a way to develop more flavors. I think, what

1037
00:59:42,000 --> 00:59:45,200
Speaker 1: are some other ways to develop a richer or more

1038
00:59:45,240 --> 00:59:50,040
Speaker 1: intense flavor from the beginning with venison? You mentioned that

1039
00:59:50,040 --> 00:59:54,040
Speaker 1: that technique establishing those flavors earlier is really what separates,

1040
00:59:54,440 --> 00:59:56,680
Speaker 1: you know, what we typically do at home versus what

1041
00:59:56,800 --> 00:59:59,480
Speaker 1: these professional chefs do at a restaurant. Are there any

1042
00:59:59,520 --> 01:00:02,680
Speaker 1: other techniques or things that jump out to you is

1043
01:00:03,240 --> 01:00:06,440
Speaker 1: as examples of that. Um. Another thing that I talk

1044
01:00:06,480 --> 01:00:09,840
Speaker 1: a lot about is seasoning meat in advance. So just

1045
01:00:09,960 --> 01:00:14,920
Speaker 1: like you and Brian a turkey before Thanksgiving, I do

1046
01:00:15,040 --> 01:00:18,600
Speaker 1: something very similar with all of my wild game. So

1047
01:00:18,960 --> 01:00:23,000
Speaker 1: if you think about what when you eat meat, what

1048
01:00:23,200 --> 01:00:26,080
Speaker 1: is it that makes it juicy? There's two things. It's

1049
01:00:26,160 --> 01:00:31,000
Speaker 1: the actual water present in meat that contributes to the

1050
01:00:31,080 --> 01:00:35,640
Speaker 1: juiciness factor, but there's also fat. So if you're eating

1051
01:00:35,640 --> 01:00:38,200
Speaker 1: a steak from a cow or a chicken or whatever

1052
01:00:38,200 --> 01:00:42,560
Speaker 1: you're eating that's domestic, you're also as you're chewing, we're

1053
01:00:42,680 --> 01:00:46,000
Speaker 1: getting fat into that meat as you buy and your

1054
01:00:46,800 --> 01:00:49,920
Speaker 1: and you perceive that as being really juicy. Wild game

1055
01:00:50,000 --> 01:00:54,680
Speaker 1: really doesn't have any fat. It lacks that, So it's

1056
01:00:54,720 --> 01:00:58,400
Speaker 1: already kind of got that kind of I don't want

1057
01:00:58,400 --> 01:01:00,400
Speaker 1: to say it's a strike against it is. There's a

1058
01:01:00,400 --> 01:01:02,320
Speaker 1: lot of great things about it not being so fatty,

1059
01:01:02,400 --> 01:01:08,760
Speaker 1: but but you're already like, you don't have that fat

1060
01:01:08,840 --> 01:01:13,760
Speaker 1: to make up for for mistakes when you're over cooking.

1061
01:01:14,320 --> 01:01:16,920
Speaker 1: So another thing about fat is that it acts as

1062
01:01:16,960 --> 01:01:22,440
Speaker 1: a barrier to heat transfer. So if you're cooking a

1063
01:01:22,560 --> 01:01:24,440
Speaker 1: steak that has a lot of fat, it's going to

1064
01:01:24,560 --> 01:01:27,360
Speaker 1: take a lot longer to cook because the fat is

1065
01:01:27,400 --> 01:01:30,640
Speaker 1: sort of blocking the heat to the meat. And then

1066
01:01:30,680 --> 01:01:33,640
Speaker 1: when you're cooking something like a venison, the first thing

1067
01:01:33,680 --> 01:01:36,640
Speaker 1: you've noticed when you start cooking wild game is, oh

1068
01:01:36,680 --> 01:01:41,440
Speaker 1: my god, it cooks way faster than domestic food. And

1069
01:01:41,520 --> 01:01:44,680
Speaker 1: that's because it's lacking that fat. So when you accidentally

1070
01:01:44,760 --> 01:01:50,720
Speaker 1: overcook something one you're losing moisture inside the meat, and two,

1071
01:01:51,480 --> 01:01:53,960
Speaker 1: you know there's no fat to make up for that,

1072
01:01:54,040 --> 01:01:57,000
Speaker 1: and so you just automatically translate that as being like

1073
01:01:57,120 --> 01:01:59,640
Speaker 1: kind of a dry piece of meat. So what I

1074
01:01:59,720 --> 01:02:04,720
Speaker 1: do as sort of a safeguard for over cooking or

1075
01:02:04,760 --> 01:02:08,880
Speaker 1: an insurance, if you will, is seasoning and salting meat

1076
01:02:09,080 --> 01:02:12,920
Speaker 1: prior to cooking. Just like I would salt the turkey

1077
01:02:12,960 --> 01:02:17,560
Speaker 1: before Thanksgiving to keep it juicy. I season meat a

1078
01:02:17,760 --> 01:02:21,560
Speaker 1: day or two days in advance to cooking, and I

1079
01:02:21,600 --> 01:02:26,120
Speaker 1: don't always brind it like a traditional brine. I usually

1080
01:02:26,160 --> 01:02:29,560
Speaker 1: will just add salt and pepper, just like if you

1081
01:02:29,600 --> 01:02:32,520
Speaker 1: were going to season your steak right before cooking that

1082
01:02:32,640 --> 01:02:36,360
Speaker 1: little layer crusts of salt and pepper or whatever spices

1083
01:02:36,400 --> 01:02:39,320
Speaker 1: you're using. I will do that a couple of days

1084
01:02:39,320 --> 01:02:41,520
Speaker 1: in advance and just let it hang out in the

1085
01:02:41,600 --> 01:02:44,600
Speaker 1: fridge for until I'm ready to cook it. So like

1086
01:02:44,640 --> 01:02:47,919
Speaker 1: I'll defrost meat three or four days before I plan

1087
01:02:48,040 --> 01:02:51,920
Speaker 1: to cook it, and then open up the package, season it,

1088
01:02:52,000 --> 01:02:54,920
Speaker 1: and two days later, but like, oh yeah, let's eat this,

1089
01:02:55,120 --> 01:02:57,720
Speaker 1: and you would you would be so surprised at how

1090
01:02:57,800 --> 01:03:01,080
Speaker 1: much juici or that meat is just because you've salted

1091
01:03:01,120 --> 01:03:04,560
Speaker 1: ahead of time. No, I've heard that before, and I've

1092
01:03:04,640 --> 01:03:06,720
Speaker 1: never done it that far ahead a day or two.

1093
01:03:06,840 --> 01:03:08,280
Speaker 1: I'm going to try to do that now, but I've

1094
01:03:08,280 --> 01:03:10,560
Speaker 1: at least done it, you know, hours ahead of time.

1095
01:03:10,600 --> 01:03:14,000
Speaker 1: And let us sit. Um. But I've I've read somewhere

1096
01:03:14,000 --> 01:03:16,000
Speaker 1: I can't rememb where I heard this. I read somewhere

1097
01:03:16,080 --> 01:03:19,800
Speaker 1: that the timing of adding salt to ground meat it

1098
01:03:19,840 --> 01:03:23,800
Speaker 1: should be different. Um, That some kind of reaction happens

1099
01:03:23,920 --> 01:03:27,720
Speaker 1: if you salt ground meat and it changes the texture

1100
01:03:27,800 --> 01:03:31,480
Speaker 1: or the consistency. Is that true? Am I remembering that? Right? Yeah?

1101
01:03:31,560 --> 01:03:36,240
Speaker 1: So it depends on like when you're cooking, um. So

1102
01:03:36,640 --> 01:03:40,200
Speaker 1: the immediate effect of salt is it draws moisture out.

1103
01:03:40,240 --> 01:03:43,880
Speaker 1: So if you salt something five ten minutes later, you

1104
01:03:43,960 --> 01:03:45,760
Speaker 1: go back and look and you see little beads and

1105
01:03:45,840 --> 01:03:48,640
Speaker 1: moisture at the top of the meat. Right, you know,

1106
01:03:48,760 --> 01:03:51,880
Speaker 1: So like when you're cooking ground meat, um, and you're

1107
01:03:51,880 --> 01:03:55,120
Speaker 1: salting it before you cook it, think about you know

1108
01:03:55,160 --> 01:03:57,720
Speaker 1: what I just said, as far as patting it dry

1109
01:03:57,800 --> 01:04:00,880
Speaker 1: and doing all that, and ground meat already had such

1110
01:04:00,920 --> 01:04:05,280
Speaker 1: a um, the texture has already been broken down, like

1111
01:04:05,400 --> 01:04:09,240
Speaker 1: mechanically broken down. So you don't really need to do

1112
01:04:09,280 --> 01:04:15,160
Speaker 1: anything to tender ization. It's it's already tender because ground up. Um.

1113
01:04:15,240 --> 01:04:18,920
Speaker 1: And I don't salt until right before I'm eating or

1114
01:04:19,000 --> 01:04:22,360
Speaker 1: right before I'm done browning that meat because I don't

1115
01:04:22,400 --> 01:04:25,280
Speaker 1: want to pull moisture out and steam it. That's the

1116
01:04:25,280 --> 01:04:29,160
Speaker 1: reason why I don't salt ground meat beforehand. Um. And

1117
01:04:29,200 --> 01:04:32,440
Speaker 1: that's that's different than like making a sausage or something,

1118
01:04:32,440 --> 01:04:36,360
Speaker 1: because you're making an emulsion that needs liquid stuffed inside

1119
01:04:36,360 --> 01:04:42,520
Speaker 1: of a a case thing. So that's that's completely different. Um.

1120
01:04:42,560 --> 01:04:45,760
Speaker 1: But yeah, so when you immediately season meat with salt,

1121
01:04:46,040 --> 01:04:48,240
Speaker 1: the first thing that happens is liquid will pull to

1122
01:04:48,320 --> 01:04:53,440
Speaker 1: the surface and and that sort of inhibits that browning

1123
01:04:53,480 --> 01:04:55,880
Speaker 1: reaction that you want. But if you let it set

1124
01:04:56,160 --> 01:04:59,920
Speaker 1: much much longer and sort of an ostomosis effect how

1125
01:05:00,000 --> 01:05:06,200
Speaker 1: happens where where the moisture is pulled out and then

1126
01:05:06,520 --> 01:05:11,360
Speaker 1: it's reabsorbed back into the muscle cells and it almost

1127
01:05:11,400 --> 01:05:14,560
Speaker 1: acts as like a brine. So to salt interacts with

1128
01:05:14,640 --> 01:05:17,640
Speaker 1: the moisture that's immediately pulled out and then it's reabsorbed

1129
01:05:17,680 --> 01:05:21,240
Speaker 1: the same way you would dump an entire piece of

1130
01:05:21,280 --> 01:05:24,360
Speaker 1: meat inside of a liquid brine. So that's kind of

1131
01:05:24,400 --> 01:05:31,120
Speaker 1: how the brining reaction works, and it basically just helps

1132
01:05:31,200 --> 01:05:35,640
Speaker 1: to mitigate moisture loss whenever you're cooking. So the end

1133
01:05:35,680 --> 01:05:38,400
Speaker 1: result is you feel like you're eating a juicier piece

1134
01:05:38,400 --> 01:05:41,520
Speaker 1: of meat. Interesting, I don't I don't know if there's

1135
01:05:41,520 --> 01:05:45,240
Speaker 1: any other reason other than not wanting to draw a

1136
01:05:45,240 --> 01:05:49,360
Speaker 1: lot of liquids out to salting ground meat. So so

1137
01:05:49,400 --> 01:05:52,280
Speaker 1: what about Here's another thing that as I'm thinking about

1138
01:05:52,400 --> 01:05:56,200
Speaker 1: some some I don't know if it's technique, but just

1139
01:05:56,320 --> 01:05:59,560
Speaker 1: the house of when you're cooking something. Another thing I've

1140
01:05:59,600 --> 01:06:02,360
Speaker 1: talked or not talked about that I've heard about is

1141
01:06:02,480 --> 01:06:05,800
Speaker 1: the idea of wanting to get your venis into room

1142
01:06:05,800 --> 01:06:11,480
Speaker 1: temperature before cooking it, grilling it, roasting it, whatever. Um am,

1143
01:06:11,480 --> 01:06:14,120
Speaker 1: I read on that and why if that's the case. Yeah,

1144
01:06:14,440 --> 01:06:20,080
Speaker 1: So if you're cooking a steak and you bring it

1145
01:06:20,120 --> 01:06:22,440
Speaker 1: straight out of the fridge, that refrigerator is what the

1146
01:06:22,600 --> 01:06:27,400
Speaker 1: thirty six degrees or something like that. Um. Yeah, So

1147
01:06:27,440 --> 01:06:30,160
Speaker 1: the temperature that meat is very cold and you're introducing

1148
01:06:30,160 --> 01:06:32,200
Speaker 1: it to really hot pants. So the first thing that

1149
01:06:32,280 --> 01:06:38,560
Speaker 1: happens is moisture is released. You know, the differential temperature

1150
01:06:38,680 --> 01:06:42,480
Speaker 1: automatically you've got steam coming off, um, and that comes

1151
01:06:42,520 --> 01:06:44,840
Speaker 1: in really big play when you're cooking fish. Like if

1152
01:06:44,840 --> 01:06:47,520
Speaker 1: you've ever tried to grill a whole fish and you're like,

1153
01:06:47,560 --> 01:06:51,520
Speaker 1: why is the skin sticking to everything, it's because it's

1154
01:06:51,520 --> 01:06:53,600
Speaker 1: because the fish is probably way too cold and the

1155
01:06:53,640 --> 01:06:56,040
Speaker 1: pants too hot, and you've got a lot of steam

1156
01:06:56,200 --> 01:07:00,680
Speaker 1: making it stick instead of getting a crust um that

1157
01:07:00,760 --> 01:07:05,720
Speaker 1: will lift freely from the pant um. So that's one reason. Um.

1158
01:07:05,880 --> 01:07:10,439
Speaker 1: Some people just happen to really like steak that's um,

1159
01:07:10,480 --> 01:07:13,400
Speaker 1: what do they call it? Pittsburgh style, sort of black

1160
01:07:13,440 --> 01:07:15,720
Speaker 1: on the outside and cold in the middle. Some people

1161
01:07:15,800 --> 01:07:18,800
Speaker 1: love that. I do not, But that's kind of If

1162
01:07:18,880 --> 01:07:22,200
Speaker 1: you're going for that, then cooking it while it's cold

1163
01:07:22,400 --> 01:07:25,240
Speaker 1: is fine because you're going to get a hard sear

1164
01:07:25,400 --> 01:07:28,520
Speaker 1: on the outside, but the inside is still much colder.

1165
01:07:29,000 --> 01:07:30,880
Speaker 1: And I know people who do that just because they

1166
01:07:30,880 --> 01:07:34,120
Speaker 1: have a habit of over cooking their steaks, and they're like, well,

1167
01:07:34,160 --> 01:07:36,680
Speaker 1: just cook it while it's still a little colder, so

1168
01:07:36,840 --> 01:07:41,200
Speaker 1: that I don't risk over cooking it. Um. But I

1169
01:07:41,240 --> 01:07:45,040
Speaker 1: think when you're doing things like anything for fish, birds,

1170
01:07:45,440 --> 01:07:50,360
Speaker 1: especially they it's so much better if you start at

1171
01:07:50,400 --> 01:07:55,320
Speaker 1: room temperature. You get a much more even cooking, evenly

1172
01:07:55,360 --> 01:07:58,160
Speaker 1: cooked all the way through versus very cold in the

1173
01:07:58,160 --> 01:08:03,000
Speaker 1: middle and charred me outside. Okay, So so then how

1174
01:08:03,000 --> 01:08:05,960
Speaker 1: about how about you walk us through I don't know,

1175
01:08:06,080 --> 01:08:09,320
Speaker 1: Let's let's take our most standard delicacy within the deer

1176
01:08:09,400 --> 01:08:12,240
Speaker 1: hunting world, which is a backstrap. Let's say we've got

1177
01:08:12,240 --> 01:08:16,280
Speaker 1: a backstrap and we want to prepare it for I

1178
01:08:16,320 --> 01:08:20,160
Speaker 1: don't know, New Year's Eve night maybe, um, and we're

1179
01:08:20,160 --> 01:08:24,000
Speaker 1: gonna do just a basic grilled or cast iron pan

1180
01:08:24,479 --> 01:08:27,240
Speaker 1: type backstrap. What's the right way to do that? The

1181
01:08:27,280 --> 01:08:29,960
Speaker 1: best way to do that? I actually wrote an article

1182
01:08:30,000 --> 01:08:34,439
Speaker 1: on this or a meat dot com or how to, Yeah,

1183
01:08:34,520 --> 01:08:36,320
Speaker 1: how to I don't remember if it's called how to

1184
01:08:36,360 --> 01:08:38,599
Speaker 1: cook a steak or how to spear stake or something

1185
01:08:38,920 --> 01:08:43,680
Speaker 1: something like that. Um. Yeah, so I start off with

1186
01:08:43,720 --> 01:08:46,280
Speaker 1: the same sort of tip of My favorite thing to

1187
01:08:46,280 --> 01:08:48,839
Speaker 1: do is if you only want to add salt and pepper,

1188
01:08:49,240 --> 01:08:51,719
Speaker 1: which is a great thing to do. Only having salt

1189
01:08:51,720 --> 01:08:54,960
Speaker 1: and pepper, you don't really need a whole lot side

1190
01:08:55,000 --> 01:08:58,519
Speaker 1: note real quick, Um, A lot of people I think

1191
01:08:58,840 --> 01:09:02,880
Speaker 1: that salt is a labor It's like, I mean, not

1192
01:09:03,040 --> 01:09:05,240
Speaker 1: consciously think that that they're like, I need to add

1193
01:09:05,280 --> 01:09:08,920
Speaker 1: salt and pepper. Pepper is actually adding a flavor to

1194
01:09:09,000 --> 01:09:13,519
Speaker 1: the meat versus salt is actually a flavor enhancer. So

1195
01:09:13,640 --> 01:09:16,880
Speaker 1: whatever you add salt to will intensify the flavor of

1196
01:09:16,960 --> 01:09:20,720
Speaker 1: that object or of that food. So adding salt to

1197
01:09:20,800 --> 01:09:25,559
Speaker 1: meat can actually just make it taste more meaty anyway.

1198
01:09:25,720 --> 01:09:27,840
Speaker 1: So if you're just gonna season your steaks with salt

1199
01:09:27,880 --> 01:09:31,680
Speaker 1: and pepper, I would do that, even if you can

1200
01:09:31,680 --> 01:09:33,880
Speaker 1: only do it a few hours ahead of time. A

1201
01:09:33,960 --> 01:09:37,640
Speaker 1: day ahead of time is really really good. I do

1202
01:09:37,760 --> 01:09:40,599
Speaker 1: that first, let him hang out in the fridge, and

1203
01:09:40,640 --> 01:09:45,240
Speaker 1: then I pull them about after thirty minutes to an hour.

1204
01:09:46,040 --> 01:09:52,360
Speaker 1: An hour is good time to pull it before cooking um.

1205
01:09:52,560 --> 01:09:57,680
Speaker 1: And then my favorite way is to either indoors on

1206
01:09:57,760 --> 01:10:01,280
Speaker 1: a cast iron or on a grill in a cast

1207
01:10:01,320 --> 01:10:06,400
Speaker 1: iron um with either like a charcoal grill with a

1208
01:10:06,439 --> 01:10:08,840
Speaker 1: couple of wood chips added just to get a little

1209
01:10:08,880 --> 01:10:13,040
Speaker 1: bit of smoky flavors going. But I like to see

1210
01:10:13,200 --> 01:10:16,439
Speaker 1: my meat directly on a cast iron um for a

1211
01:10:16,479 --> 01:10:19,960
Speaker 1: couple of reasons. The first is that you really get

1212
01:10:20,000 --> 01:10:22,719
Speaker 1: all the surface to be in contact with the pan,

1213
01:10:22,840 --> 01:10:25,840
Speaker 1: and you get a really nice crust on the outside,

1214
01:10:25,880 --> 01:10:29,400
Speaker 1: So all that salt and pepper, it just makes a

1215
01:10:29,439 --> 01:10:32,200
Speaker 1: really nice crust when you're stearing it that way. The

1216
01:10:32,240 --> 01:10:36,040
Speaker 1: second is that you're actually cooking it in fat. So

1217
01:10:36,080 --> 01:10:39,800
Speaker 1: if you've added a little oil to the pan um,

1218
01:10:40,040 --> 01:10:42,559
Speaker 1: you're adding a little bit of fat to the meat.

1219
01:10:42,720 --> 01:10:44,800
Speaker 1: And I really do think that's necessary. I don't think

1220
01:10:44,840 --> 01:10:47,679
Speaker 1: you need to cover in bacon or any of those things.

1221
01:10:48,200 --> 01:10:50,960
Speaker 1: Adding just a tiny bit of fat can go a

1222
01:10:51,000 --> 01:10:54,200
Speaker 1: long way. And I do that in the form of oil,

1223
01:10:54,320 --> 01:10:56,559
Speaker 1: and then I'll flip it. And then at the very

1224
01:10:56,640 --> 01:10:58,799
Speaker 1: end of cooking, you can add a pat of butter

1225
01:10:58,920 --> 01:11:01,680
Speaker 1: or clarified butter and just sort of spoon it over

1226
01:11:01,720 --> 01:11:05,160
Speaker 1: the meat to finish. And it's probably one of the

1227
01:11:05,160 --> 01:11:08,960
Speaker 1: best ways, in my opinion, to cook a steak um.

1228
01:11:09,800 --> 01:11:12,559
Speaker 1: I I prefer doing it in a cast iron, but

1229
01:11:12,680 --> 01:11:14,880
Speaker 1: I mean grill is nice too. I think it's a

1230
01:11:14,880 --> 01:11:18,080
Speaker 1: personal thing. You mentioned oil, using a little bit of

1231
01:11:18,080 --> 01:11:20,080
Speaker 1: oil to get some fat on their meat to cook

1232
01:11:20,120 --> 01:11:23,759
Speaker 1: it in. What's the best kind of oil to cook

1233
01:11:23,800 --> 01:11:27,439
Speaker 1: with for wild game or venison in particular, For whatever reason,

1234
01:11:27,479 --> 01:11:29,479
Speaker 1: we always have olive oil. Is that a good choice

1235
01:11:29,560 --> 01:11:31,519
Speaker 1: or is there something else we should be using? You know,

1236
01:11:32,000 --> 01:11:35,559
Speaker 1: I love olive oil, but I really do think that

1237
01:11:35,600 --> 01:11:39,479
Speaker 1: because it has a medium smoke point, that once it

1238
01:11:39,600 --> 01:11:43,160
Speaker 1: hits hits that smoke point and gets hot, it starts

1239
01:11:43,200 --> 01:11:47,000
Speaker 1: to break itself down, and I think that the flavor changes.

1240
01:11:47,439 --> 01:11:50,360
Speaker 1: And I also think that olive oil carries a strong flavor,

1241
01:11:51,000 --> 01:11:54,400
Speaker 1: and sometimes it's the flavor that I want that I

1242
01:11:54,560 --> 01:11:57,840
Speaker 1: really don't like cooking with olive oil. I prefer to

1243
01:11:57,880 --> 01:12:01,719
Speaker 1: buy a really good quality bow and save it for

1244
01:12:02,040 --> 01:12:04,800
Speaker 1: like a vinegarette or something like that, whenever I'm going

1245
01:12:04,840 --> 01:12:11,240
Speaker 1: to eat it raw, So that's or if if I'm

1246
01:12:11,439 --> 01:12:15,040
Speaker 1: saut hanging at a lower heat, some sort of vegetable,

1247
01:12:15,120 --> 01:12:20,200
Speaker 1: I'll do olive oil. Um. But it's really due to

1248
01:12:20,240 --> 01:12:23,080
Speaker 1: the smoke point that I don't like cooking with olive oil,

1249
01:12:23,200 --> 01:12:28,120
Speaker 1: at least not staring at high heat. I prefer to

1250
01:12:28,360 --> 01:12:33,080
Speaker 1: use something that's neutral flavored, meaning you don't taste a

1251
01:12:33,160 --> 01:12:36,760
Speaker 1: strong taste out of the oil, which is usually canola,

1252
01:12:37,080 --> 01:12:41,320
Speaker 1: grape seed, and avocado are my three go to oils.

1253
01:12:41,360 --> 01:12:44,120
Speaker 1: They're neutral flavored and they have a high smoke point,

1254
01:12:44,640 --> 01:12:47,160
Speaker 1: meaning you can get it RiPP and hot without it

1255
01:12:48,040 --> 01:12:51,880
Speaker 1: um starting to smoke, and then that also introduces a

1256
01:12:51,880 --> 01:12:54,760
Speaker 1: lot of carcinogens. Whenever it hits that smoking point, it

1257
01:12:54,840 --> 01:12:58,000
Speaker 1: starts to break down the oils. Um. It does. It

1258
01:12:58,000 --> 01:13:02,600
Speaker 1: can change the flavor, but mostly it's health wines, it's um,

1259
01:13:02,640 --> 01:13:07,160
Speaker 1: it's carcinogenic. So choosing your higher smoke point oil is

1260
01:13:07,160 --> 01:13:09,280
Speaker 1: going to be better for you. And also I just

1261
01:13:09,320 --> 01:13:12,280
Speaker 1: think that it's flavor list you don't You get the

1262
01:13:12,320 --> 01:13:15,639
Speaker 1: mouth steel of oil and sat on the meat without

1263
01:13:15,680 --> 01:13:20,200
Speaker 1: tasting anything added to it. Very interesting. It does make sense.

1264
01:13:20,320 --> 01:13:22,479
Speaker 1: You're blowing my mind. I'm gonna have to go swap

1265
01:13:22,479 --> 01:13:27,040
Speaker 1: out our oil choices. That's good though. I'm glad I

1266
01:13:27,080 --> 01:13:30,280
Speaker 1: can stop making these mistakes and getting the smoky kitchen going,

1267
01:13:30,320 --> 01:13:34,240
Speaker 1: which is never good. Um. What about another thing? I

1268
01:13:34,320 --> 01:13:39,320
Speaker 1: know that another important uh step after or after you know,

1269
01:13:39,360 --> 01:13:43,599
Speaker 1: searing and cooking your backstrap or most other types of meat, um,

1270
01:13:43,760 --> 01:13:45,880
Speaker 1: is to let it rest. It's one of those things

1271
01:13:45,880 --> 01:13:48,120
Speaker 1: that's preached all the time. I don't know if it's

1272
01:13:48,160 --> 01:13:51,360
Speaker 1: practiced as often as it's preached though by your average

1273
01:13:51,400 --> 01:13:54,640
Speaker 1: person out there. I always find myself like, do I

1274
01:13:54,720 --> 01:13:56,560
Speaker 1: really want to less let it rest so long? I

1275
01:13:56,560 --> 01:14:00,240
Speaker 1: don't want to be cold. Blah blah blah blah blah. Um.

1276
01:14:00,680 --> 01:14:03,439
Speaker 1: Talk to me about resting meat and why that's so important. So,

1277
01:14:03,800 --> 01:14:06,479
Speaker 1: after meat is cooked, if you were to immediately cut

1278
01:14:06,520 --> 01:14:09,400
Speaker 1: into it, all the moisture starts to run out of

1279
01:14:09,400 --> 01:14:12,919
Speaker 1: the meat, and when you let it rest, it cools

1280
01:14:12,960 --> 01:14:15,920
Speaker 1: back down and it gets reabsorbed back into the meat.

1281
01:14:16,000 --> 01:14:20,320
Speaker 1: So as you're as you're eating, that juice goes in

1282
01:14:20,320 --> 01:14:22,799
Speaker 1: your mouth on the meat and not all of the plate.

1283
01:14:23,760 --> 01:14:27,040
Speaker 1: That's that's the reason why you rest your meat. And

1284
01:14:27,240 --> 01:14:30,160
Speaker 1: I am not great at doing it either. I do

1285
01:14:30,360 --> 01:14:32,880
Speaker 1: rest it for a few minutes. I definitely do that,

1286
01:14:33,840 --> 01:14:36,000
Speaker 1: but to say I do ten minutes every time would

1287
01:14:36,040 --> 01:14:40,639
Speaker 1: be a lie. I'm just very impatient. Um, I'll let

1288
01:14:40,640 --> 01:14:43,720
Speaker 1: it rest if I have company over and I've got

1289
01:14:43,720 --> 01:14:47,200
Speaker 1: a pan sauce, so that way ten minutes go by.

1290
01:14:47,400 --> 01:14:50,080
Speaker 1: I got a hot sauce to add with it so

1291
01:14:50,160 --> 01:14:53,599
Speaker 1: it keeps it warm on the plate, Then that's then

1292
01:14:53,640 --> 01:14:57,200
Speaker 1: I'm okay with that. But if it's just a night

1293
01:14:57,240 --> 01:14:59,160
Speaker 1: at home with my husband and I and we're just

1294
01:14:59,200 --> 01:15:02,599
Speaker 1: like eating, I'm I'll live with sauce on my plate

1295
01:15:02,600 --> 01:15:05,799
Speaker 1: a little bit. Talk to me about some pan sauces

1296
01:15:05,800 --> 01:15:07,800
Speaker 1: because one of the things that I'm constantly trying to

1297
01:15:07,840 --> 01:15:09,880
Speaker 1: do is is think of a way to kind of

1298
01:15:09,880 --> 01:15:13,519
Speaker 1: spice up your typical backstrap or steak. You know, I've

1299
01:15:13,560 --> 01:15:15,120
Speaker 1: I've got to cut like that out for it's my

1300
01:15:15,160 --> 01:15:18,160
Speaker 1: wife and I and and you know, sometimes it's great

1301
01:15:18,320 --> 01:15:20,479
Speaker 1: just salt and pepper, like you said, but sometimes you

1302
01:15:20,520 --> 01:15:23,519
Speaker 1: want a little change of pace. Do you have any

1303
01:15:23,920 --> 01:15:26,800
Speaker 1: simple ways to do that that you like? Yep. So

1304
01:15:28,000 --> 01:15:30,120
Speaker 1: one more reason why I love cooking my steak in

1305
01:15:30,120 --> 01:15:32,840
Speaker 1: a cast iron is that after you take this steak

1306
01:15:32,880 --> 01:15:35,439
Speaker 1: out to rest, you can make a really good pan

1307
01:15:35,520 --> 01:15:39,000
Speaker 1: sauce in that pan because you have what Steve I

1308
01:15:39,000 --> 01:15:42,519
Speaker 1: think refers to as cracklings, these little fits and pieces

1309
01:15:42,640 --> 01:15:46,160
Speaker 1: at the bottom of a pan. In the culinary world

1310
01:15:46,200 --> 01:15:49,599
Speaker 1: that's referred to as fond and so all of that

1311
01:15:49,640 --> 01:15:52,439
Speaker 1: adds a lot of flavor to a pan sauce. So

1312
01:15:53,040 --> 01:15:55,639
Speaker 1: the first thing you would do is either add some

1313
01:15:55,680 --> 01:15:59,160
Speaker 1: sort of aromatic to the pan to sautake. So it's

1314
01:15:59,280 --> 01:16:06,000
Speaker 1: usually shallots minced or finely chopped, or garlic mints, and

1315
01:16:06,040 --> 01:16:08,519
Speaker 1: the pans usually already really hot and there may be

1316
01:16:08,640 --> 01:16:11,040
Speaker 1: some oiler. You can add a little oil or butter

1317
01:16:11,560 --> 01:16:15,400
Speaker 1: or ghe g is clarified butter for anybody, if I

1318
01:16:15,479 --> 01:16:18,479
Speaker 1: keep saying that term over and over. Ghee is clarified butter,

1319
01:16:18,560 --> 01:16:21,960
Speaker 1: which is where the milk fats have been removed from butter,

1320
01:16:22,200 --> 01:16:25,240
Speaker 1: which gives butter a very high smoke point, so you

1321
01:16:25,280 --> 01:16:29,040
Speaker 1: get the taste of butter without any milk in it.

1322
01:16:29,160 --> 01:16:32,759
Speaker 1: So it's more of like an oily butter. Anyway. UM,

1323
01:16:33,360 --> 01:16:36,160
Speaker 1: I cook with it quite a bit. Um. So you

1324
01:16:36,160 --> 01:16:38,400
Speaker 1: can add a little bit like a couple of tea

1325
01:16:38,400 --> 01:16:43,719
Speaker 1: spoons or cablespoon of either butter, ghee or or oil

1326
01:16:43,800 --> 01:16:47,320
Speaker 1: to the pan and then add those aromatics, which is

1327
01:16:47,439 --> 01:16:51,519
Speaker 1: usually either from being shallots or garlic. Ste it just

1328
01:16:51,680 --> 01:16:54,360
Speaker 1: until it's soft, and then you g glaze it. The

1329
01:16:54,439 --> 01:16:59,160
Speaker 1: glazing is adding a liquid that pulls all of the

1330
01:16:59,200 --> 01:17:02,680
Speaker 1: falm up from the bottom of the pants, and the

1331
01:17:02,800 --> 01:17:08,920
Speaker 1: glazing it could be using. Um. Kognak is my absolute favorite.

1332
01:17:09,000 --> 01:17:12,760
Speaker 1: Kognak or whiskey or burned bourbon. I cook with them

1333
01:17:12,840 --> 01:17:16,760
Speaker 1: all of the time. Um. You can use red wine

1334
01:17:17,479 --> 01:17:23,360
Speaker 1: and actually, yesterday I made a recipe for the Meat

1335
01:17:23,360 --> 01:17:27,920
Speaker 1: Eater website. It's um, it's it's sort of a Christmas

1336
01:17:27,920 --> 01:17:31,040
Speaker 1: recipe with a pan sauce and I use a little

1337
01:17:31,040 --> 01:17:34,439
Speaker 1: bit of red wine vinegar, and then you add some

1338
01:17:34,479 --> 01:17:39,519
Speaker 1: sort of stock, so either venison stock, UM, mushroom stock.

1339
01:17:39,960 --> 01:17:43,120
Speaker 1: I am. I'll explain that a little bit, add some

1340
01:17:43,160 --> 01:17:46,439
Speaker 1: sort of liquid to that, and then boil it, let

1341
01:17:46,439 --> 01:17:49,439
Speaker 1: it reduced down. UM, and I usually add one more

1342
01:17:49,479 --> 01:17:51,640
Speaker 1: pod of butter to just sort of stick in and

1343
01:17:51,760 --> 01:17:55,200
Speaker 1: add like a silkiness to the sauce, and then once

1344
01:17:55,240 --> 01:17:57,760
Speaker 1: it starts to cool down, it'll sticken up. If you've

1345
01:17:57,840 --> 01:18:01,920
Speaker 1: used a really high quality stock that is really gelatinous,

1346
01:18:02,120 --> 01:18:05,479
Speaker 1: you'll have a really rich body to the sauce. And

1347
01:18:05,520 --> 01:18:09,120
Speaker 1: it's it's really that easy. You're done. Um. Those are

1348
01:18:09,160 --> 01:18:13,839
Speaker 1: my three ingredients to pant sauce and aromatic a liquid

1349
01:18:14,280 --> 01:18:19,160
Speaker 1: and butter. Sounds pretty good. Now you there's a handful

1350
01:18:19,200 --> 01:18:21,160
Speaker 1: of things in there that I want to unpackage a

1351
01:18:21,160 --> 01:18:25,599
Speaker 1: little further. First off, you talked about stock, UM, so

1352
01:18:25,800 --> 01:18:29,240
Speaker 1: of course sometimes people you could just use a store

1353
01:18:29,280 --> 01:18:32,439
Speaker 1: bought substitute for that, but of course the best possible

1354
01:18:32,439 --> 01:18:36,439
Speaker 1: option is probably making your own. Um is that pretty

1355
01:18:36,439 --> 01:18:38,439
Speaker 1: easy to do? I think people are usually intimidating by

1356
01:18:38,439 --> 01:18:40,439
Speaker 1: the idea of making something like that, but it's not

1357
01:18:40,520 --> 01:18:44,280
Speaker 1: too bad, right. No, it's time consuming, I will say that,

1358
01:18:44,400 --> 01:18:48,679
Speaker 1: but there's there should be nothing intimidating about it. I haven't.

1359
01:18:48,800 --> 01:18:50,960
Speaker 1: I have an article on the Meat Eater about how

1360
01:18:50,960 --> 01:18:54,759
Speaker 1: to make stock, and I start by roasting my bones

1361
01:18:55,080 --> 01:18:57,800
Speaker 1: with a little bit of tomato paste brushed across the top,

1362
01:18:58,360 --> 01:19:02,559
Speaker 1: and that really deepened riches and caramelizes those flavors. In

1363
01:19:02,600 --> 01:19:05,639
Speaker 1: other words, that mired reaction that I was mentioning earlier.

1364
01:19:05,840 --> 01:19:08,760
Speaker 1: You start to develop that and it also develops a

1365
01:19:08,800 --> 01:19:12,320
Speaker 1: brown color. So then when you add water to the

1366
01:19:12,360 --> 01:19:17,440
Speaker 1: pan and a bunch of veggies, usually a mix of onion, carrot, celery,

1367
01:19:18,000 --> 01:19:23,799
Speaker 1: some herbs, peppercorns. Um. That's really just the basic stock

1368
01:19:23,840 --> 01:19:28,280
Speaker 1: that I use, and fill it with water and then

1369
01:19:28,360 --> 01:19:31,639
Speaker 1: simmer it all down. You're going to get a richer, deeper,

1370
01:19:31,760 --> 01:19:37,360
Speaker 1: darker stock. Um. If you roast the bones ahead of time. Um.

1371
01:19:37,479 --> 01:19:40,559
Speaker 1: And then everyone asked what's that ratio like? And I

1372
01:19:40,600 --> 01:19:44,719
Speaker 1: don't have a solid answer, because you want the highest

1373
01:19:44,840 --> 01:19:47,760
Speaker 1: ratio of bones to water. So if you've only got

1374
01:19:48,640 --> 01:19:50,320
Speaker 1: a couple of bones in there and you've got a

1375
01:19:50,439 --> 01:19:54,280
Speaker 1: huge pot of water, well, that ratio is pretty small.

1376
01:19:54,720 --> 01:19:56,680
Speaker 1: The amount of bones you have in there, so you're

1377
01:19:56,680 --> 01:19:59,240
Speaker 1: gonna have to reduce that for a very very very

1378
01:19:59,280 --> 01:20:01,840
Speaker 1: long time. Now, if you take the same amount of

1379
01:20:01,840 --> 01:20:04,680
Speaker 1: bones and you cut it up really small and just

1380
01:20:04,760 --> 01:20:06,880
Speaker 1: cover it up with enough water, then you've got a

1381
01:20:06,960 --> 01:20:11,160
Speaker 1: whole different ratio with a lot of bones compared to water,

1382
01:20:11,320 --> 01:20:15,200
Speaker 1: and you probably won't have to reduce that liquid down

1383
01:20:15,240 --> 01:20:18,559
Speaker 1: as as much as you would had you just started

1384
01:20:18,600 --> 01:20:21,960
Speaker 1: with a few big bones and a huge tall pot

1385
01:20:22,040 --> 01:20:25,080
Speaker 1: of water. So that ratio really just depends on the

1386
01:20:25,120 --> 01:20:27,600
Speaker 1: amount of buons you have and how like small you

1387
01:20:27,600 --> 01:20:29,920
Speaker 1: can cut it up and to shove it into a

1388
01:20:30,040 --> 01:20:33,120
Speaker 1: pot and then I fill the top with water and

1389
01:20:33,360 --> 01:20:36,559
Speaker 1: let it just gently simmer. I don't like to let

1390
01:20:36,560 --> 01:20:41,880
Speaker 1: it boil, just gently simmer, because I want a pretty clean,

1391
01:20:42,680 --> 01:20:47,280
Speaker 1: cloud free broth. And you can scum earth scumb, skim

1392
01:20:47,640 --> 01:20:51,400
Speaker 1: the scum off the top as it boils up from

1393
01:20:51,400 --> 01:20:55,880
Speaker 1: the bones um, and then strain it out at the

1394
01:20:56,000 --> 01:20:59,400
Speaker 1: very end um and that's how you get That's how

1395
01:20:59,439 --> 01:21:02,320
Speaker 1: you make stop sucks. And the best stocks are usually

1396
01:21:02,360 --> 01:21:08,880
Speaker 1: the ones where you have included a lot of connective

1397
01:21:08,880 --> 01:21:13,639
Speaker 1: tissue and tendons and like the bits, the gnarly bits,

1398
01:21:13,680 --> 01:21:16,720
Speaker 1: those should all be left in there because those connective

1399
01:21:16,720 --> 01:21:21,160
Speaker 1: tissues contain collagen, and whenever collagen is broken down, you

1400
01:21:21,200 --> 01:21:24,240
Speaker 1: turn it into gelatine, and that's what makes that's what's

1401
01:21:24,240 --> 01:21:28,679
Speaker 1: available in your body. That's how your body can utilize

1402
01:21:28,680 --> 01:21:32,519
Speaker 1: collagen is by turning it into gelatine. And gelatine whenever

1403
01:21:32,560 --> 01:21:35,639
Speaker 1: it's cold, will give you that little jelly like feel.

1404
01:21:36,120 --> 01:21:39,400
Speaker 1: So if you've ever seen somebody take stock home made

1405
01:21:39,439 --> 01:21:41,840
Speaker 1: from the fridge and open it up and it's guy

1406
01:21:42,000 --> 01:21:45,280
Speaker 1: like kind of a jelly like shake to it, that

1407
01:21:45,640 --> 01:21:51,559
Speaker 1: means it's really really rich and collagen and that's what

1408
01:21:51,760 --> 01:21:55,400
Speaker 1: wants it's heated back up. That's what gives sauces and

1409
01:21:56,120 --> 01:22:00,760
Speaker 1: stews like that really rich and velveting out feel it.

1410
01:22:01,400 --> 01:22:03,599
Speaker 1: I like to say, it has really good body to it.

1411
01:22:03,840 --> 01:22:07,719
Speaker 1: Uh this kiss um, and that's when you get really

1412
01:22:07,760 --> 01:22:11,320
Speaker 1: the best pan sauces is if you can use a

1413
01:22:11,360 --> 01:22:15,519
Speaker 1: homemade stock that's really been reduced down and it is

1414
01:22:15,560 --> 01:22:19,200
Speaker 1: really rich in flavor. But you can only get make

1415
01:22:19,280 --> 01:22:21,160
Speaker 1: so much stock out of one year. So if you

1416
01:22:21,160 --> 01:22:23,880
Speaker 1: shoot one year year and you make you know, like

1417
01:22:26,320 --> 01:22:29,599
Speaker 1: I don't know, like four different quarts four to six

1418
01:22:29,680 --> 01:22:32,880
Speaker 1: quarts of stock you can go through it pretty quick,

1419
01:22:32,960 --> 01:22:35,479
Speaker 1: especially if you're gonna use it for a stew. And

1420
01:22:35,520 --> 01:22:38,920
Speaker 1: so sometimes I find myself having to buy store bought stock.

1421
01:22:39,080 --> 01:22:42,240
Speaker 1: And my trick like, if you have like the little

1422
01:22:42,240 --> 01:22:45,320
Speaker 1: box of stock, and your recipe calls for half a

1423
01:22:45,360 --> 01:22:49,160
Speaker 1: cup of stock, and you make your sauce without half

1424
01:22:49,200 --> 01:22:51,200
Speaker 1: a cup of store bought stock, and you're like, you know,

1425
01:22:51,320 --> 01:22:54,000
Speaker 1: it's just kind of watery. It's just not really, it's

1426
01:22:54,040 --> 01:22:57,280
Speaker 1: just not a great recipe. It's really bland. Well, it's

1427
01:22:57,320 --> 01:23:01,519
Speaker 1: usually because the stock you're using isn't um it isn't

1428
01:23:01,600 --> 01:23:05,200
Speaker 1: very rich. So my trick is that it's a recipe

1429
01:23:05,200 --> 01:23:09,040
Speaker 1: calls for half a cup, that's the amount of of

1430
01:23:09,200 --> 01:23:12,200
Speaker 1: liquid that you should be using. So I will take

1431
01:23:12,280 --> 01:23:16,360
Speaker 1: a pot fill it with at least double that amount.

1432
01:23:16,479 --> 01:23:19,280
Speaker 1: So I'll start with one cup and I will reduce

1433
01:23:19,360 --> 01:23:21,879
Speaker 1: it down until I get half a cup or however

1434
01:23:21,960 --> 01:23:25,360
Speaker 1: much that recipe calls for. Taste it. If it's still

1435
01:23:25,479 --> 01:23:28,760
Speaker 1: kind of watering, I'll add more from I'll add more

1436
01:23:28,800 --> 01:23:31,880
Speaker 1: stock and reduce it down again until I can taste

1437
01:23:31,920 --> 01:23:34,040
Speaker 1: it and I'm like, that's a really rich stock. And

1438
01:23:34,080 --> 01:23:37,639
Speaker 1: then I add that to the pan and that's sort

1439
01:23:37,640 --> 01:23:42,120
Speaker 1: of my cheeter way to get a a good tasting

1440
01:23:42,360 --> 01:23:48,559
Speaker 1: pan sauce using store bought stock. Interesting, Yeah, it does,

1441
01:23:48,680 --> 01:23:50,720
Speaker 1: it does. That's a really good idea because because lots

1442
01:23:50,720 --> 01:23:53,439
Speaker 1: of times we're stuck using some of that store bought stock.

1443
01:23:53,479 --> 01:23:55,200
Speaker 1: And I thought the same thing though, So that's a

1444
01:23:55,240 --> 01:23:57,600
Speaker 1: cool way to uh to rich in it up a

1445
01:23:57,640 --> 01:24:01,200
Speaker 1: little bit. Yeah, sometimes my recipes call actually tell you

1446
01:24:01,280 --> 01:24:03,840
Speaker 1: to do that. That's in my fears, like what if

1447
01:24:03,880 --> 01:24:06,240
Speaker 1: somebody uses a homemade stock that's really good and then

1448
01:24:06,240 --> 01:24:08,960
Speaker 1: they're like, wow, it's way too rich and right, So

1449
01:24:09,000 --> 01:24:13,880
Speaker 1: you've always it's always it's all relative. You know. You

1450
01:24:13,880 --> 01:24:17,080
Speaker 1: you talked about when making that pan sauce, Um about

1451
01:24:17,120 --> 01:24:19,240
Speaker 1: adding I think you said, I read a red wine

1452
01:24:19,320 --> 01:24:22,120
Speaker 1: vinegar or something like that. Um, And it just it

1453
01:24:22,240 --> 01:24:24,200
Speaker 1: just popped a little light bulb in my head. That

1454
01:24:24,360 --> 01:24:28,280
Speaker 1: just made me, uh, curious about your thoughts on another

1455
01:24:28,280 --> 01:24:31,360
Speaker 1: one of these foundational elements of cooking. Um. There's this

1456
01:24:31,439 --> 01:24:33,080
Speaker 1: book that came out on a show I don't know

1457
01:24:33,080 --> 01:24:37,000
Speaker 1: a few years ago called Salt, Acid, Heat, Fat or

1458
01:24:37,000 --> 01:24:40,760
Speaker 1: something like that. UM, And I always there you go,

1459
01:24:40,880 --> 01:24:44,320
Speaker 1: thank you. And so I've been curious by that and

1460
01:24:44,360 --> 01:24:47,320
Speaker 1: read some of it and and talk. We've talked about salt,

1461
01:24:47,400 --> 01:24:49,960
Speaker 1: We've talked about the reaction that meat has to salt.

1462
01:24:50,000 --> 01:24:52,960
Speaker 1: We've talked about some things related heat. But what about acid?

1463
01:24:53,320 --> 01:24:55,200
Speaker 1: What is acid? How is that a part of our

1464
01:24:55,240 --> 01:24:58,479
Speaker 1: cooking process? How can we use acid in in some

1465
01:24:58,600 --> 01:25:01,479
Speaker 1: of our wild game preparation? How does that fit into

1466
01:25:01,520 --> 01:25:03,920
Speaker 1: this all? You know, that's a really good question that

1467
01:25:04,000 --> 01:25:08,519
Speaker 1: I don't think people give acidity enough credit in cooking.

1468
01:25:09,120 --> 01:25:14,639
Speaker 1: And when I discovered that food needed acidity, Like when

1469
01:25:14,640 --> 01:25:17,479
Speaker 1: I learned to taste and pick up the notes and

1470
01:25:17,520 --> 01:25:21,879
Speaker 1: the flavors and try to really balance something, I noticed

1471
01:25:21,920 --> 01:25:25,880
Speaker 1: how important a city was. There's so many times where

1472
01:25:25,920 --> 01:25:31,040
Speaker 1: you home cooks, especially are making stepping. They're like, man,

1473
01:25:31,080 --> 01:25:33,920
Speaker 1: it's just missing something, so you add more salt, and

1474
01:25:33,960 --> 01:25:36,160
Speaker 1: the next year you're like it's still missing something, but

1475
01:25:36,240 --> 01:25:41,240
Speaker 1: it's salty, so whatever. Um, that's It's a really common thing.

1476
01:25:41,240 --> 01:25:42,880
Speaker 1: I used to do it all the time. And then

1477
01:25:43,080 --> 01:25:49,600
Speaker 1: I learned how I learned the different flavors and for

1478
01:25:49,680 --> 01:25:52,720
Speaker 1: the different five different tastes and how they balance with

1479
01:25:52,760 --> 01:25:56,960
Speaker 1: each other. I realized that most of the time, so

1480
01:25:57,120 --> 01:26:01,240
Speaker 1: you have um salt, salty tap east, so those are

1481
01:26:01,280 --> 01:26:08,400
Speaker 1: your things like parmesan and anchovy. Well, get into ummmy salt,

1482
01:26:08,479 --> 01:26:12,640
Speaker 1: it's anything salty. Um you have sour, that's anything acidic,

1483
01:26:12,720 --> 01:26:16,840
Speaker 1: your lemon juice, your vinegar's stuff like that. You have

1484
01:26:17,040 --> 01:26:23,000
Speaker 1: bitter taste, so you're a stringent kind of hardy greens, um,

1485
01:26:23,000 --> 01:26:26,479
Speaker 1: bustless sprouts, things like that. And then you have sweet,

1486
01:26:27,200 --> 01:26:31,400
Speaker 1: which is obviously anything sweet tasting. And then umami is

1487
01:26:31,439 --> 01:26:36,519
Speaker 1: the fifth taste, and that is that is what sort

1488
01:26:36,520 --> 01:26:40,160
Speaker 1: of coats your mouth and makes you crave and want more.

1489
01:26:40,320 --> 01:26:47,040
Speaker 1: It's it's described as being intense and um rich in flavor.

1490
01:26:47,360 --> 01:26:51,240
Speaker 1: A lot of times it's described as being meaty mushrooms,

1491
01:26:52,320 --> 01:26:56,200
Speaker 1: miso if you're familiar with eating aniso, um that has

1492
01:26:56,240 --> 01:26:59,799
Speaker 1: a lot of umami flavors. Parmesan actually a zoo mommy ancho,

1493
01:27:00,080 --> 01:27:04,559
Speaker 1: aren't you mommy? Um? So, those are the five taste

1494
01:27:04,960 --> 01:27:08,360
Speaker 1: and we're kind of constantly as a as someone who

1495
01:27:08,400 --> 01:27:12,120
Speaker 1: develops recipes. When I'm going through how I want to

1496
01:27:12,120 --> 01:27:15,600
Speaker 1: develop something or create a dish, I'm constantly thinking and

1497
01:27:15,680 --> 01:27:19,960
Speaker 1: tasting and checking those balances along with other things like

1498
01:27:20,040 --> 01:27:22,599
Speaker 1: texture and color. But those are the things that I'm

1499
01:27:22,640 --> 01:27:24,840
Speaker 1: going through And as I started to learn how to cook.

1500
01:27:24,880 --> 01:27:27,559
Speaker 1: I noticed that things that I thought needed more salt

1501
01:27:27,720 --> 01:27:31,479
Speaker 1: really just needed a little bit more acidity. So when

1502
01:27:31,520 --> 01:27:34,720
Speaker 1: you think about making a pan sauce, usually you're deglazing

1503
01:27:35,040 --> 01:27:37,400
Speaker 1: with two types of liquids. A lot of times it

1504
01:27:37,400 --> 01:27:41,519
Speaker 1: will call for either red wine or some sort of liquor,

1505
01:27:41,880 --> 01:27:45,400
Speaker 1: and that's because they do each add their own character

1506
01:27:45,640 --> 01:27:48,439
Speaker 1: and your their own flavors to it, but they but

1507
01:27:48,560 --> 01:27:53,320
Speaker 1: they're also slightly acidic, and that acidity helps to balance

1508
01:27:53,479 --> 01:27:57,400
Speaker 1: whatever rich butter or cream you've added to the sauce.

1509
01:27:57,880 --> 01:28:01,360
Speaker 1: And so without having any of that, and then you

1510
01:28:01,439 --> 01:28:08,040
Speaker 1: kind of are left with this like overly rich flavor. Um.

1511
01:28:08,080 --> 01:28:11,519
Speaker 1: And so having just that hit of acidity really goes

1512
01:28:11,720 --> 01:28:15,400
Speaker 1: a long way. UM. And most recipes, I think call

1513
01:28:15,600 --> 01:28:18,800
Speaker 1: for some sort of liquor or something alcoholic, And I

1514
01:28:18,800 --> 01:28:22,680
Speaker 1: think that's because he's alcohol can can provide a lot

1515
01:28:22,720 --> 01:28:26,599
Speaker 1: of really unique and interesting flavors, and I think that's

1516
01:28:26,640 --> 01:28:29,439
Speaker 1: why many people love cooking with it. But I have

1517
01:28:29,520 --> 01:28:31,880
Speaker 1: friends who don't drink, and they want to be like, Okay,

1518
01:28:32,040 --> 01:28:33,320
Speaker 1: I don't drink, and I don't want to go to

1519
01:28:33,360 --> 01:28:36,680
Speaker 1: the store to buy this bottle just to use a

1520
01:28:36,720 --> 01:28:39,200
Speaker 1: table spoon or two for this recipe. How else can

1521
01:28:39,240 --> 01:28:42,719
Speaker 1: I do this? So yesterday I developed a new recipe

1522
01:28:43,520 --> 01:28:47,240
Speaker 1: using dried mushrooms. And I took the dried mushrooms and

1523
01:28:47,439 --> 01:28:49,800
Speaker 1: I took part of them and ground ground them up

1524
01:28:49,800 --> 01:28:52,360
Speaker 1: into a powder mixed with salt and pepper. And that

1525
01:28:52,439 --> 01:28:56,080
Speaker 1: was a crust a rub for them. For the steak um,

1526
01:28:56,160 --> 01:28:58,639
Speaker 1: for it was an analope back strap sticks and then

1527
01:28:58,680 --> 01:29:01,400
Speaker 1: the rest of the much rooms, I did that little

1528
01:29:01,439 --> 01:29:03,880
Speaker 1: trick I was telling you about where I reduced uh

1529
01:29:04,720 --> 01:29:07,479
Speaker 1: store bought stock to make it richer, but I added

1530
01:29:07,520 --> 01:29:10,280
Speaker 1: some more dried mushrooms to it. So I reconstituted the

1531
01:29:10,360 --> 01:29:13,759
Speaker 1: mushrooms and in the stock, so I got a richer stock,

1532
01:29:14,520 --> 01:29:19,880
Speaker 1: and then I um have mushrooms out of it. So

1533
01:29:19,960 --> 01:29:25,000
Speaker 1: I used the mushrooms as an aromatic with garlic and

1534
01:29:25,000 --> 01:29:26,880
Speaker 1: and then I added just a hit of that red

1535
01:29:26,920 --> 01:29:30,000
Speaker 1: wine vinegar just just enough to give a little bit

1536
01:29:30,000 --> 01:29:33,439
Speaker 1: of acidity to that rich mushroom broth and then the

1537
01:29:33,560 --> 01:29:37,759
Speaker 1: rich butter um. And I think acidity for some reason

1538
01:29:37,840 --> 01:29:40,760
Speaker 1: just pairs and very very very well with wild game.

1539
01:29:41,280 --> 01:29:45,720
Speaker 1: I love acidic flavors with with the witness and and

1540
01:29:45,760 --> 01:29:49,920
Speaker 1: so um that was the sauce that I created. It's

1541
01:29:49,960 --> 01:29:53,280
Speaker 1: going to be for my Christmas dinner that I'm um

1542
01:29:53,320 --> 01:29:59,679
Speaker 1: doing with my family this year. But um, yeah, what man,

1543
01:30:00,200 --> 01:30:05,480
Speaker 1: there's there's I'm I'm fascinated and jealous by the ability

1544
01:30:05,560 --> 01:30:08,879
Speaker 1: to actually develop a recipe to know how to combine

1545
01:30:09,040 --> 01:30:12,920
Speaker 1: these different flavors and processes to make a dish. Um.

1546
01:30:13,000 --> 01:30:17,360
Speaker 1: That that's really really interesting to me. And it's way

1547
01:30:17,400 --> 01:30:19,400
Speaker 1: above my pay grade. So I'm never gonna get there

1548
01:30:19,640 --> 01:30:22,360
Speaker 1: but them. But most people, right, I mean most people,

1549
01:30:23,120 --> 01:30:26,799
Speaker 1: your average guy or girl out there who wants to cook. Um,

1550
01:30:26,840 --> 01:30:31,559
Speaker 1: They're gonna follow a recipe for something. Um, but there's

1551
01:30:31,680 --> 01:30:36,400
Speaker 1: these other techniques that we can use to execute on

1552
01:30:36,439 --> 01:30:39,639
Speaker 1: that recipe, probably as best as possible. Are there any

1553
01:30:39,760 --> 01:30:42,360
Speaker 1: things along those? Are there any other techniques or cooking

1554
01:30:42,439 --> 01:30:47,439
Speaker 1: styles that wild game at home, wild game chefs cooks

1555
01:30:47,560 --> 01:30:51,400
Speaker 1: folks like me, um should know more about or should

1556
01:30:51,439 --> 01:30:54,479
Speaker 1: better understand. Um, I'm thinking things you know, like like

1557
01:30:54,520 --> 01:30:56,800
Speaker 1: stuff like braising is something you hear about a lot.

1558
01:30:57,280 --> 01:30:59,640
Speaker 1: But maybe folks don't really understand what's going on there,

1559
01:30:59,720 --> 01:31:03,200
Speaker 1: or any other technique or style of cooking that you

1560
01:31:03,280 --> 01:31:08,280
Speaker 1: think's worth touching on. Yeah, I let's talk about tough

1561
01:31:08,360 --> 01:31:12,519
Speaker 1: cuts for a second. So I get asked, you know,

1562
01:31:12,640 --> 01:31:16,920
Speaker 1: like so many questions about cooking with tough cuts meat

1563
01:31:17,080 --> 01:31:21,160
Speaker 1: and like something that's like tough to eat, you like

1564
01:31:21,640 --> 01:31:25,479
Speaker 1: the shanks or the brisket off of deer, stuff like that.

1565
01:31:26,120 --> 01:31:28,280
Speaker 1: I get asked a lot of questions about that, and

1566
01:31:28,880 --> 01:31:34,240
Speaker 1: learning how to cook something low and slow. It's probably

1567
01:31:34,280 --> 01:31:35,960
Speaker 1: one of the most important things you can do when

1568
01:31:35,960 --> 01:31:38,240
Speaker 1: it comes to wild game, because there are so many

1569
01:31:38,320 --> 01:31:43,280
Speaker 1: cuts that are just so so tough, like a turkey

1570
01:31:43,360 --> 01:31:47,400
Speaker 1: drum to stick stuff like that. But you're just like,

1571
01:31:47,479 --> 01:31:52,160
Speaker 1: how do you make this edible? Um? And when when

1572
01:31:52,200 --> 01:31:57,839
Speaker 1: you're either I use the term technique, my own coined

1573
01:31:58,040 --> 01:32:02,720
Speaker 1: term low and slow, because that encompasses a lot of

1574
01:32:04,439 --> 01:32:12,760
Speaker 1: cooking techniques like brazing or even smoking, crock potting, all

1575
01:32:12,760 --> 01:32:15,639
Speaker 1: of those things. You're doing the same thing. You're cooking

1576
01:32:15,680 --> 01:32:18,800
Speaker 1: at a low temperature for a very long period of time.

1577
01:32:19,800 --> 01:32:24,599
Speaker 1: And the reason for that is that you need you

1578
01:32:24,640 --> 01:32:26,800
Speaker 1: need to cook for a long time because you need

1579
01:32:26,880 --> 01:32:32,479
Speaker 1: to break down connective tissues. And the problem is where

1580
01:32:32,520 --> 01:32:36,439
Speaker 1: things start to really get tricky for people is you

1581
01:32:36,520 --> 01:32:39,800
Speaker 1: need that temperature to be at least a hundred and

1582
01:32:39,880 --> 01:32:44,880
Speaker 1: sixty degrees a minimum to actively turn collagen into gelatine.

1583
01:32:44,960 --> 01:32:51,680
Speaker 1: So to actually break down that tissue into something um edible,

1584
01:32:52,120 --> 01:32:56,479
Speaker 1: you do need heat to do that. However, when you're

1585
01:32:56,520 --> 01:32:59,720
Speaker 1: heating meat, if you think about what a muscle looks like,

1586
01:32:59,760 --> 01:33:02,839
Speaker 1: you've up these long fibers that are sort of coiled

1587
01:33:02,880 --> 01:33:05,600
Speaker 1: around each other, and there's like thousands of thousands of

1588
01:33:05,600 --> 01:33:10,240
Speaker 1: these strands that make up a muscle or a piece

1589
01:33:10,240 --> 01:33:15,439
Speaker 1: of meat, and whenever you're cooking, introducing heat does start

1590
01:33:15,479 --> 01:33:19,040
Speaker 1: to twist. So like if you've got a imagine a

1591
01:33:19,080 --> 01:33:22,000
Speaker 1: wet towel in your hand and you're twisting that towel

1592
01:33:22,400 --> 01:33:25,439
Speaker 1: and you're ringing out all of those liquids, that's exactly

1593
01:33:25,479 --> 01:33:29,400
Speaker 1: what happens when meat is heated. So when you cook

1594
01:33:29,520 --> 01:33:32,240
Speaker 1: something for a very long time at say too high

1595
01:33:32,280 --> 01:33:36,280
Speaker 1: of the temperature, that exact reaction is happening. So maybe

1596
01:33:36,360 --> 01:33:39,320
Speaker 1: you have something in a crack pot or you're braising

1597
01:33:39,400 --> 01:33:42,559
Speaker 1: something and you're like, well, I cooked it for hours

1598
01:33:42,560 --> 01:33:46,280
Speaker 1: and hours and hours, it all shredded apart, and it's tender,

1599
01:33:46,600 --> 01:33:49,360
Speaker 1: but it's still really dry. Have you ever had that

1600
01:33:49,400 --> 01:33:52,400
Speaker 1: happened like a pot roast? No, matter what you're like,

1601
01:33:53,080 --> 01:33:56,400
Speaker 1: it's sitting in a pile of liquid, but it's still dry.

1602
01:33:56,560 --> 01:34:02,280
Speaker 1: Like what gives if you Usually, Yeah, it's usually a

1603
01:34:02,320 --> 01:34:06,400
Speaker 1: function of the temperature being a little too high. So

1604
01:34:06,479 --> 01:34:09,320
Speaker 1: that's where you play this balancing act of you need

1605
01:34:09,439 --> 01:34:13,360
Speaker 1: enough temperature to actively break down meat, but not so

1606
01:34:13,439 --> 01:34:16,519
Speaker 1: much that you're drying it out. And so that's why

1607
01:34:16,560 --> 01:34:20,040
Speaker 1: I use the term low and slows, because you need

1608
01:34:20,080 --> 01:34:23,720
Speaker 1: a pretty low temperature. But the lower you go, the

1609
01:34:23,880 --> 01:34:28,439
Speaker 1: longer it takes, like much much longer. Um. So if

1610
01:34:28,479 --> 01:34:31,200
Speaker 1: you're cooking something at two d and fifty degrees or

1611
01:34:31,200 --> 01:34:36,160
Speaker 1: two you're you better plan to be in that kitchen

1612
01:34:36,240 --> 01:34:39,360
Speaker 1: all pay long or or letting it go all day long,

1613
01:34:39,600 --> 01:34:42,320
Speaker 1: you know, um, And a lot of people just don't

1614
01:34:42,320 --> 01:34:46,479
Speaker 1: want to invest that kind of time unless you've got

1615
01:34:46,479 --> 01:34:49,960
Speaker 1: it in a crop pot or something where you can

1616
01:34:50,000 --> 01:34:52,519
Speaker 1: walk away and leave it, which I think is why

1617
01:34:52,760 --> 01:34:55,960
Speaker 1: some people like suvied a lot is because it's like

1618
01:34:56,000 --> 01:34:59,600
Speaker 1: a crock pot, but you can get a precise temperature

1619
01:35:00,360 --> 01:35:03,479
Speaker 1: and walk away from it, um leave it at home

1620
01:35:03,520 --> 01:35:06,160
Speaker 1: without anything happening, where leaving you can't. You don't want

1621
01:35:06,160 --> 01:35:09,760
Speaker 1: to leave an oven on for fourteen hours you know,

1622
01:35:10,080 --> 01:35:12,080
Speaker 1: it's a really long time. I mean, you can if

1623
01:35:12,080 --> 01:35:15,080
Speaker 1: you're going to be there, but that's that's a long

1624
01:35:15,200 --> 01:35:18,760
Speaker 1: oven cook time. Um. And so that's that's sort of

1625
01:35:18,800 --> 01:35:22,280
Speaker 1: one of the challenges that I think people have to

1626
01:35:22,360 --> 01:35:26,080
Speaker 1: face with wild game cooking is that it does take

1627
01:35:26,320 --> 01:35:31,160
Speaker 1: much much longer to tenderize than something that you would

1628
01:35:31,160 --> 01:35:35,280
Speaker 1: buy from a grocery store. Because the animals were eating,

1629
01:35:35,479 --> 01:35:41,840
Speaker 1: actually moved their bodies and they survived, and who knows

1630
01:35:41,920 --> 01:35:43,759
Speaker 1: what they go through on a day to day basis

1631
01:35:43,760 --> 01:35:48,120
Speaker 1: throughout their life. Um, that will tossen their meat and

1632
01:35:48,160 --> 01:35:52,640
Speaker 1: make it more difficult to tenderize. But son, what's the

1633
01:35:52,760 --> 01:35:55,800
Speaker 1: right way to y? So then what's the right what's

1634
01:35:55,840 --> 01:35:59,920
Speaker 1: the solution, um, other than just making sure and may

1635
01:36:00,080 --> 01:36:02,880
Speaker 1: be the solution is simply keep the temperature low on

1636
01:36:03,280 --> 01:36:06,120
Speaker 1: like let's keep let's let's look at a very simple

1637
01:36:06,200 --> 01:36:08,519
Speaker 1: thing that a lot of people would do that I do.

1638
01:36:08,600 --> 01:36:11,439
Speaker 1: At times, you've got a roast, you throw it in

1639
01:36:11,439 --> 01:36:16,800
Speaker 1: the crock pot, you surround the roast with some kind

1640
01:36:16,800 --> 01:36:20,240
Speaker 1: of stock or broth, you throw some vegetables in there,

1641
01:36:20,520 --> 01:36:22,920
Speaker 1: and you turn on the crack pot and leave it

1642
01:36:22,960 --> 01:36:26,280
Speaker 1: and you come back. And sometimes that can turn out

1643
01:36:26,280 --> 01:36:28,559
Speaker 1: pretty decent. Or like what happened to me the other

1644
01:36:28,600 --> 01:36:30,960
Speaker 1: day is I did that that basic thing and came

1645
01:36:31,000 --> 01:36:34,040
Speaker 1: back and for some reason that roast was really dry.

1646
01:36:34,400 --> 01:36:39,759
Speaker 1: How what's what's the pro tip to adjusting that simple

1647
01:36:39,880 --> 01:36:42,599
Speaker 1: plan to make it better? So the exact same thing

1648
01:36:42,680 --> 01:36:45,479
Speaker 1: happened to me when I was trying to cook turkey

1649
01:36:45,560 --> 01:36:49,320
Speaker 1: legs for the Meat Eater Crew last spring. I've started

1650
01:36:49,320 --> 01:36:53,759
Speaker 1: early in the morning. Um, I seared the meat first,

1651
01:36:54,240 --> 01:36:57,519
Speaker 1: added all my veggies and everything, added my liquids, put

1652
01:36:57,560 --> 01:37:02,080
Speaker 1: it on low in a crock pot. Literally eight I

1653
01:37:02,160 --> 01:37:05,040
Speaker 1: want to say, maybe even twelve hours later, it was

1654
01:37:05,080 --> 01:37:08,040
Speaker 1: like not quite done. Some of it was tender, but

1655
01:37:08,080 --> 01:37:10,360
Speaker 1: it was kind of dry, and I was like, what

1656
01:37:10,600 --> 01:37:13,799
Speaker 1: is going on? And the problem is most crock pots

1657
01:37:14,760 --> 01:37:18,479
Speaker 1: you have, you have a temperature setting of warm, low, hot.

1658
01:37:19,400 --> 01:37:24,600
Speaker 1: What temperature is that? You know? Like what I I

1659
01:37:24,800 --> 01:37:27,719
Speaker 1: have a crock pot that when I say low, it's

1660
01:37:27,800 --> 01:37:33,960
Speaker 1: probably like almost boiling in there, which is way too hot. Um,

1661
01:37:34,000 --> 01:37:38,200
Speaker 1: it's way too hot. So that's that's sort of the

1662
01:37:38,280 --> 01:37:40,800
Speaker 1: thing with croc pots is sometimes you get a good

1663
01:37:40,840 --> 01:37:43,559
Speaker 1: crock pot and it works like a charm. And I've

1664
01:37:43,640 --> 01:37:46,840
Speaker 1: used crock pots that like, literally I want to throw

1665
01:37:46,920 --> 01:37:49,120
Speaker 1: them out the window because I have no idea what

1666
01:37:49,160 --> 01:37:54,519
Speaker 1: they're doing in there. Um. So I think, you know,

1667
01:37:54,600 --> 01:37:58,280
Speaker 1: investing money in a good crock pot that um you know,

1668
01:37:58,360 --> 01:38:01,360
Speaker 1: doing your homework and researching the brands and and knowing

1669
01:38:01,560 --> 01:38:04,000
Speaker 1: sort of what temperatures those are at and having like

1670
01:38:04,040 --> 01:38:06,880
Speaker 1: a little bit more adjustability in a crock pot is

1671
01:38:07,479 --> 01:38:11,280
Speaker 1: really the answer. But I like to say, if I'm

1672
01:38:11,320 --> 01:38:15,719
Speaker 1: going to brace something, Okay, So I have a recipe

1673
01:38:15,720 --> 01:38:18,479
Speaker 1: for a neck chop. So it basically it took a

1674
01:38:18,520 --> 01:38:22,280
Speaker 1: deer neck and cut it cross wise throughout the whole

1675
01:38:22,320 --> 01:38:25,000
Speaker 1: neck into these chops, kind of like you would cut

1676
01:38:25,000 --> 01:38:28,120
Speaker 1: a shank for Asso buco. And I put that in

1677
01:38:28,160 --> 01:38:32,719
Speaker 1: the eved at and it was done in like four hours,

1678
01:38:34,080 --> 01:38:37,719
Speaker 1: like maybe less. Yeah, it's for about four hours, which

1679
01:38:37,920 --> 01:38:40,040
Speaker 1: to me was way faster than I thought. And I was,

1680
01:38:40,520 --> 01:38:46,960
Speaker 1: I mean it was just fall apart, juicy, tender, amazing. Um.

1681
01:38:47,000 --> 01:38:49,479
Speaker 1: And so I I like that temperature at two to

1682
01:38:49,760 --> 01:38:53,360
Speaker 1: fifty two seventy five, I don't you can go if

1683
01:38:53,360 --> 01:38:56,599
Speaker 1: you if you go over three hundred, it'll cook faster,

1684
01:38:57,360 --> 01:39:00,559
Speaker 1: but it may taste a little drier. Oh, other thing

1685
01:39:00,720 --> 01:39:05,800
Speaker 1: is obviously adding salt a couple of days before seasoning it.

1686
01:39:05,920 --> 01:39:09,080
Speaker 1: Brining it before you do that helps the meat retain

1687
01:39:09,120 --> 01:39:13,519
Speaker 1: the moisture when cooked. That's even just for braised dishes.

1688
01:39:14,120 --> 01:39:18,000
Speaker 1: Giving it a brine beforehand will make a very big difference,

1689
01:39:18,120 --> 01:39:22,040
Speaker 1: just like you brine before you smoke meat. And again

1690
01:39:22,040 --> 01:39:26,519
Speaker 1: in principle, and when you talk about braising, you're just

1691
01:39:26,560 --> 01:39:31,040
Speaker 1: talking about a slow cook in a liquid right basically yep,

1692
01:39:31,200 --> 01:39:33,960
Speaker 1: in they oven, so inside the oven and a covered

1693
01:39:34,000 --> 01:39:38,240
Speaker 1: dish with liquids, and that that's essentially achieved that low

1694
01:39:38,280 --> 01:39:41,559
Speaker 1: and slow type of method um to break down some

1695
01:39:41,600 --> 01:39:47,080
Speaker 1: of those tougher, tougher meats, right yep. Okay, what about

1696
01:39:47,600 --> 01:39:50,880
Speaker 1: what about this um? And we we've kind of talked

1697
01:39:50,880 --> 01:39:56,040
Speaker 1: around it and it's such a it's so cliche. I

1698
01:39:56,040 --> 01:39:58,880
Speaker 1: almost don't want to bring it up, but we kind

1699
01:39:58,880 --> 01:40:01,160
Speaker 1: of have to just in case there's new listeners or

1700
01:40:01,200 --> 01:40:04,880
Speaker 1: there's someone who's listening who's a little bit nervous about

1701
01:40:05,280 --> 01:40:08,040
Speaker 1: cooking with wild game or venison, and that's this whole

1702
01:40:08,080 --> 01:40:12,120
Speaker 1: idea of gaming meat. Someone saying, oh that tastes gaming.

1703
01:40:12,320 --> 01:40:14,599
Speaker 1: You've got folks coming over Christmas Eve or New Year's

1704
01:40:14,640 --> 01:40:17,320
Speaker 1: Eve and like, I don't want to eat that, you know,

1705
01:40:17,600 --> 01:40:21,479
Speaker 1: DearS just too gamey for me. Um, how do you

1706
01:40:22,040 --> 01:40:25,040
Speaker 1: what do you think about that term? Is a BS

1707
01:40:25,080 --> 01:40:29,559
Speaker 1: and or how do you avoid whatever this hypothetical gaming

1708
01:40:29,560 --> 01:40:31,679
Speaker 1: thiss is? How do you get rid of that flavor

1709
01:40:31,800 --> 01:40:34,800
Speaker 1: or that lack of flavor whatever it is? You know,

1710
01:40:37,000 --> 01:40:39,760
Speaker 1: I've used the term before, but when I use the term,

1711
01:40:39,840 --> 01:40:46,240
Speaker 1: I know exactly why I'm using it. And that's Um. Oh,

1712
01:40:46,320 --> 01:40:52,080
Speaker 1: this one time we got into a ton of snow geese.

1713
01:40:52,160 --> 01:40:55,360
Speaker 1: It was a spring conservation season, and I mean, I

1714
01:40:55,400 --> 01:40:59,120
Speaker 1: think there must have been about fifty sixty birds in

1715
01:40:59,120 --> 01:41:03,519
Speaker 1: our garage and I I was I think my husband

1716
01:41:03,520 --> 01:41:06,960
Speaker 1: went out and hunted and I was working. Um at

1717
01:41:06,960 --> 01:41:10,160
Speaker 1: that time, I worked a full time job, and UM,

1718
01:41:10,280 --> 01:41:12,320
Speaker 1: I was like, I just I can't clean all these

1719
01:41:12,360 --> 01:41:15,519
Speaker 1: like in one afternoon or one evening. And so like

1720
01:41:15,560 --> 01:41:17,439
Speaker 1: we'd hang them in the garage and sort of one

1721
01:41:17,479 --> 01:41:20,600
Speaker 1: by one clean all of these birds because there's just

1722
01:41:20,680 --> 01:41:24,320
Speaker 1: so much to bite off at once. UM, at the

1723
01:41:24,400 --> 01:41:27,800
Speaker 1: after a long work day. UM. And of course at

1724
01:41:27,800 --> 01:41:30,840
Speaker 1: that temperature in the garage it was it was pretty

1725
01:41:31,040 --> 01:41:34,160
Speaker 1: pretty perfect for aging and hanging birds. So it was

1726
01:41:34,240 --> 01:41:37,639
Speaker 1: like kind of a win win. Um. But we had

1727
01:41:37,680 --> 01:41:41,559
Speaker 1: so many birds and we'd clean them and we put

1728
01:41:41,600 --> 01:41:45,479
Speaker 1: them in the fridge, and um, I wanted a vacuum

1729
01:41:45,479 --> 01:41:48,240
Speaker 1: see all of them. And I remember that I started

1730
01:41:48,240 --> 01:41:50,240
Speaker 1: going through and I just realized, like I don't have

1731
01:41:50,520 --> 01:41:54,280
Speaker 1: enough like refrigerator space for all this meat. Like I

1732
01:41:54,320 --> 01:41:56,519
Speaker 1: would clean it, put it like inside of a pan

1733
01:41:57,000 --> 01:41:59,160
Speaker 1: or a bullet inside the fridge, and then I like

1734
01:41:59,240 --> 01:42:01,400
Speaker 1: kind of keep going. I did it for a few days,

1735
01:42:02,400 --> 01:42:04,559
Speaker 1: and I guess there was like a lot of liquids

1736
01:42:04,640 --> 01:42:06,720
Speaker 1: or blood pulling at the bottom of this bowl or

1737
01:42:07,040 --> 01:42:11,360
Speaker 1: something happened. I was like, oh, now you can like

1738
01:42:11,479 --> 01:42:15,000
Speaker 1: age it like a like for a long time, Like

1739
01:42:15,040 --> 01:42:17,040
Speaker 1: I've done that so many times, it's not a big deal.

1740
01:42:17,120 --> 01:42:18,960
Speaker 1: But there was like some sort of moisture and it

1741
01:42:19,040 --> 01:42:21,040
Speaker 1: was like the bottom cup of breasts were like sitting

1742
01:42:21,080 --> 01:42:24,360
Speaker 1: in there like a pool of like blood or juice

1743
01:42:24,479 --> 01:42:29,280
Speaker 1: or something. And so a few days I finally get

1744
01:42:29,320 --> 01:42:31,479
Speaker 1: to the bottom, like, wow, we can eat, you know,

1745
01:42:31,520 --> 01:42:35,200
Speaker 1: we can eat days and freeze the rest and um,

1746
01:42:35,439 --> 01:42:41,280
Speaker 1: that's bottom pieces. Man, those are gaming. And I say

1747
01:42:41,360 --> 01:42:47,320
Speaker 1: the word gaming because I took very poor care of them,

1748
01:42:47,360 --> 01:42:49,960
Speaker 1: you know, like, I know when I use that word,

1749
01:42:50,160 --> 01:42:53,840
Speaker 1: it's referring to myself of doing a very poor job

1750
01:42:53,960 --> 01:42:57,040
Speaker 1: at processing that meat. It's my fault. It's not the

1751
01:42:57,080 --> 01:43:00,200
Speaker 1: animal's fault. It's mine. Um, So why don't is that

1752
01:43:00,360 --> 01:43:06,639
Speaker 1: term like I specifically wants to say that. Um, there's

1753
01:43:06,640 --> 01:43:09,800
Speaker 1: a difference between the flavor of wild game and the

1754
01:43:09,920 --> 01:43:13,040
Speaker 1: term gaming. I think we like to use it as

1755
01:43:13,040 --> 01:43:17,559
Speaker 1: a blanket term for all of wild game, and that's wrong. Um.

1756
01:43:17,600 --> 01:43:20,960
Speaker 1: We need to be more conscious of how we describe

1757
01:43:21,360 --> 01:43:26,000
Speaker 1: the flavor of meats. Because an animal was going to

1758
01:43:26,080 --> 01:43:30,080
Speaker 1: taste like what it's been eating, and it's supposed to.

1759
01:43:30,880 --> 01:43:32,920
Speaker 1: I'm not going to say that it's always going to

1760
01:43:32,960 --> 01:43:37,840
Speaker 1: be good. I've eaten am organs there before. They're not

1761
01:43:37,920 --> 01:43:41,760
Speaker 1: good because they're eating like, you know, anything eating like

1762
01:43:41,880 --> 01:43:45,759
Speaker 1: worms and like little fish and things like muddy things

1763
01:43:45,840 --> 01:43:51,000
Speaker 1: like aren't great. I mean, does that mean I say

1764
01:43:51,000 --> 01:43:54,400
Speaker 1: the word gameing? No, they taste like what they've been eating. UM.

1765
01:43:54,439 --> 01:43:57,000
Speaker 1: I like to think of the term gaming as meaning

1766
01:43:57,200 --> 01:44:02,040
Speaker 1: something has gone wrong when something your meat to give

1767
01:44:02,080 --> 01:44:06,439
Speaker 1: it a foul flavor, and that could be anything like

1768
01:44:06,640 --> 01:44:11,360
Speaker 1: in Texas, that term is used so often, and I

1769
01:44:11,400 --> 01:44:15,840
Speaker 1: think about how hot it is during hunting season. I

1770
01:44:15,840 --> 01:44:18,840
Speaker 1: mean literally a week ago was almost eighty degrees in

1771
01:44:18,920 --> 01:44:24,080
Speaker 1: Houston and it's December, And I think about how many

1772
01:44:24,120 --> 01:44:27,879
Speaker 1: people are shooting gear and maybe they bring a cooler

1773
01:44:28,080 --> 01:44:30,000
Speaker 1: and they put the meat in the cooler and then

1774
01:44:30,040 --> 01:44:33,360
Speaker 1: they go get ice, Like you're trapping that meat in

1775
01:44:33,520 --> 01:44:37,439
Speaker 1: heat before you add ice, you know, like just sink

1776
01:44:37,560 --> 01:44:41,559
Speaker 1: stupid stuff like that. Um, and then they wonder why

1777
01:44:41,600 --> 01:44:47,320
Speaker 1: it taste off. UM. So that's I don't know what

1778
01:44:47,760 --> 01:44:51,719
Speaker 1: those are my thoughts on it. I think. I think

1779
01:44:52,160 --> 01:44:56,479
Speaker 1: besides the exclusivity factor, the initial thing that attracts me,

1780
01:44:57,960 --> 01:45:00,360
Speaker 1: or that attracted me to wild game in the big inning,

1781
01:45:01,439 --> 01:45:06,160
Speaker 1: was the idea that every time I was cooking wild game,

1782
01:45:06,439 --> 01:45:11,200
Speaker 1: I had the opportunity to work with something new. Every

1783
01:45:11,240 --> 01:45:15,360
Speaker 1: animal lives in a different location, especially if you're cooking

1784
01:45:15,400 --> 01:45:18,759
Speaker 1: something like waterfowl. I mean they're migrating across the country

1785
01:45:18,800 --> 01:45:22,520
Speaker 1: eating and who knows how many different fields or areas.

1786
01:45:22,920 --> 01:45:26,760
Speaker 1: I mean that flavor, I mean their diet effects or

1787
01:45:26,760 --> 01:45:30,719
Speaker 1: flavor so dramatically, and so every time you eat wild game,

1788
01:45:30,800 --> 01:45:34,160
Speaker 1: you're you're eating something that's lived a completely different lifestyle

1789
01:45:34,680 --> 01:45:40,600
Speaker 1: and different food. And I really really enjoyed that versatility

1790
01:45:40,920 --> 01:45:43,839
Speaker 1: and that change and being able to pick up on things.

1791
01:45:44,720 --> 01:45:47,840
Speaker 1: I think is absolutely incredible and I think it should

1792
01:45:47,840 --> 01:45:51,719
Speaker 1: be celebrated. I I love the flavor of wild game

1793
01:45:51,800 --> 01:45:55,080
Speaker 1: and I love being able to taste the changes and

1794
01:45:55,240 --> 01:45:59,360
Speaker 1: meet based on um, you know, like we do a

1795
01:45:59,400 --> 01:46:01,799
Speaker 1: lot of water hunting, like eating ducks in nor Dakota

1796
01:46:01,800 --> 01:46:04,760
Speaker 1: compared to eating ducks and Texas, or I shot a

1797
01:46:04,840 --> 01:46:09,559
Speaker 1: ponghorn in White Oming, And the stagey flavor that people

1798
01:46:09,960 --> 01:46:16,120
Speaker 1: complain about to me is is is herbal and grassy

1799
01:46:16,280 --> 01:46:19,800
Speaker 1: and rich, and I mean, I absolutely love it. So

1800
01:46:19,840 --> 01:46:24,040
Speaker 1: I'm very careful never to interchange those two words together

1801
01:46:24,120 --> 01:46:29,720
Speaker 1: as far as like game flavor and gaming. Yeah, but

1802
01:46:29,720 --> 01:46:32,320
Speaker 1: but yeah, when I think of the word gaming, I'm

1803
01:46:32,360 --> 01:46:36,920
Speaker 1: thinking instantly is it really the flavor of the meat

1804
01:46:37,240 --> 01:46:40,640
Speaker 1: or did you do something wrong? Yeah? I feel like

1805
01:46:40,960 --> 01:46:44,960
Speaker 1: the time it's our fault. Many times though, I feel

1806
01:46:45,800 --> 01:46:49,840
Speaker 1: when that terminology is used by someone who's not the

1807
01:46:49,920 --> 01:46:53,080
Speaker 1: actual typical eater of wild game. So let's say you've

1808
01:46:53,120 --> 01:46:56,599
Speaker 1: got a cousin or and aunt who who lives you know,

1809
01:46:56,840 --> 01:46:58,360
Speaker 1: it doesn't matter where they live, but they just don't

1810
01:46:58,439 --> 01:47:00,320
Speaker 1: hunt and they don't eat wild game typically, so all

1811
01:47:00,400 --> 01:47:03,559
Speaker 1: they ever eat is pork, beef, and chicken. They'll say, Oh,

1812
01:47:03,600 --> 01:47:05,360
Speaker 1: I don't like I don't like venison. I'm not going

1813
01:47:05,400 --> 01:47:08,720
Speaker 1: to eat that. It's venison's gaming. They typically seem to

1814
01:47:08,760 --> 01:47:11,920
Speaker 1: apply that term to anything that doesn't taste like beef

1815
01:47:12,040 --> 01:47:14,200
Speaker 1: or anything that doesn't taste like chicken. Right, if it's

1816
01:47:14,240 --> 01:47:17,400
Speaker 1: different than that, they're gonna call it gaming. And for

1817
01:47:17,400 --> 01:47:20,880
Speaker 1: whatever reason, that difference and taste, um, they're not receptive to.

1818
01:47:21,479 --> 01:47:24,920
Speaker 1: So let's take someone like that. Let's say we've got

1819
01:47:24,920 --> 01:47:29,799
Speaker 1: our crazy, crazy aunt Millie coming over and she's anti

1820
01:47:29,880 --> 01:47:32,599
Speaker 1: wild game because she thinks it's gamy. Do you have

1821
01:47:32,640 --> 01:47:36,720
Speaker 1: any suggestions for the aspiring wild game cook who's going

1822
01:47:36,760 --> 01:47:39,320
Speaker 1: to cook for that person? I gotta cook something for

1823
01:47:39,360 --> 01:47:41,840
Speaker 1: the person who's afraid of gaming meat, and I want

1824
01:47:41,880 --> 01:47:44,960
Speaker 1: them to have their mind and their eyes opened to

1825
01:47:45,040 --> 01:47:49,640
Speaker 1: the possibilities. Do you have a suggestion for something to

1826
01:47:49,680 --> 01:47:53,720
Speaker 1: cook up for that person that tough customer? Um, you

1827
01:47:53,760 --> 01:47:58,040
Speaker 1: know it's hard because I think, well, the first thing

1828
01:47:58,160 --> 01:48:00,600
Speaker 1: is like knowing that you've done everything you can to

1829
01:48:00,720 --> 01:48:04,040
Speaker 1: make the meat from the field to the table to

1830
01:48:04,120 --> 01:48:08,080
Speaker 1: be as clean in as good as possible. You know,

1831
01:48:08,200 --> 01:48:12,599
Speaker 1: that's always the first thing, no matter what. But I

1832
01:48:12,640 --> 01:48:16,320
Speaker 1: would just be extremely open and honest and be like,

1833
01:48:17,040 --> 01:48:19,479
Speaker 1: if you've never had wild game, this is what you're

1834
01:48:19,479 --> 01:48:22,800
Speaker 1: going to notice, and this is the reason why. It's

1835
01:48:22,840 --> 01:48:26,720
Speaker 1: because this animal has been forging on a variety of

1836
01:48:27,560 --> 01:48:31,000
Speaker 1: ingredients that attribute disflavor. You're used to eating something that

1837
01:48:31,160 --> 01:48:35,240
Speaker 1: is very blend and standardized, and um, when you go

1838
01:48:35,280 --> 01:48:36,920
Speaker 1: to the grocery store, you know what you're getting and

1839
01:48:36,960 --> 01:48:38,800
Speaker 1: you know what you're gonna taste, like, this isn't gonna

1840
01:48:38,840 --> 01:48:41,879
Speaker 1: taste like that. But I think I would cook a recipe.

1841
01:48:44,040 --> 01:48:46,720
Speaker 1: I don't know. Part of me says, cook something that

1842
01:48:46,760 --> 01:48:49,880
Speaker 1: they're familiar with, But I don't want to give someone

1843
01:48:51,320 --> 01:48:55,479
Speaker 1: the need to compare to domestic if that makes any sense,

1844
01:48:57,240 --> 01:49:01,000
Speaker 1: opportunity to live, Like, don't cook them like your favorite steak,

1845
01:49:01,240 --> 01:49:04,120
Speaker 1: your favorite recipe with steak, I'm gonna make it with

1846
01:49:04,200 --> 01:49:07,160
Speaker 1: venison because they're like, that doesn't taste like my favorite steak. Red.

1847
01:49:08,160 --> 01:49:13,439
Speaker 1: You know, like, give him something that they've never had before. Um.

1848
01:49:13,680 --> 01:49:17,679
Speaker 1: You know, some of my favorite recipes are usually they're

1849
01:49:17,720 --> 01:49:22,320
Speaker 1: not anything crazy, weird or anything, but they're not something

1850
01:49:22,320 --> 01:49:26,120
Speaker 1: that people typically cook at home. Often um, and I

1851
01:49:26,200 --> 01:49:32,200
Speaker 1: make um, it's an Italian salsa verde sauce, And I'll

1852
01:49:32,320 --> 01:49:34,960
Speaker 1: just take a steak, grill it with salt and pepper

1853
01:49:35,360 --> 01:49:39,000
Speaker 1: or nothing more or syrit and then serve it with

1854
01:49:39,000 --> 01:49:42,599
Speaker 1: this salsa verita, which is made up with finely chopped

1855
01:49:42,760 --> 01:49:48,320
Speaker 1: parsley capers, garlic, anchovy, lemon juice, and olive oil. And

1856
01:49:48,400 --> 01:49:53,120
Speaker 1: that has so much mommy flavors and acidity and fat

1857
01:49:54,160 --> 01:49:57,080
Speaker 1: all sort of wrapped up in this one like cold sauce,

1858
01:49:57,640 --> 01:49:59,479
Speaker 1: and you just put a tiny bit on it, and

1859
01:49:59,800 --> 01:50:04,320
Speaker 1: it just seems like that salty nous is an enhancer,

1860
01:50:04,360 --> 01:50:06,920
Speaker 1: and like everything just sort of comes alive and just

1861
01:50:06,960 --> 01:50:11,400
Speaker 1: like a very very flavorful thing, and it's hard to

1862
01:50:11,479 --> 01:50:13,680
Speaker 1: not love it. It's so hard to not like it.

1863
01:50:13,760 --> 01:50:15,760
Speaker 1: I don't care who you are or how much you

1864
01:50:15,800 --> 01:50:19,240
Speaker 1: hate game. Um. That's kind of my goa too. For

1865
01:50:19,280 --> 01:50:21,920
Speaker 1: someone who's never eaten wild game before. He's just not

1866
01:50:22,040 --> 01:50:25,560
Speaker 1: something that they're like commonly order at a restaurant or

1867
01:50:25,680 --> 01:50:28,439
Speaker 1: cook at home. And does that recipe on the website too?

1868
01:50:29,560 --> 01:50:32,040
Speaker 1: It is what's what's it called? Again? Just so people

1869
01:50:32,040 --> 01:50:33,559
Speaker 1: can look it up if they need to need to

1870
01:50:33,600 --> 01:50:36,960
Speaker 1: pull it out. Of their bag of tricks. I think

1871
01:50:37,200 --> 01:50:47,360
Speaker 1: it's veniss and tenderloin with Italian salsaverity. Perfect. Well, that

1872
01:50:47,520 --> 01:50:49,320
Speaker 1: is going to be That's gonna be something I want

1873
01:50:49,360 --> 01:50:51,880
Speaker 1: to try too. That sounds pretty darn good. I've got

1874
01:50:51,920 --> 01:50:54,639
Speaker 1: two more kind of rapid fire questions for you before

1875
01:50:54,680 --> 01:50:56,599
Speaker 1: we can wrap this up. Daniel, this has been great,

1876
01:50:56,800 --> 01:51:00,200
Speaker 1: really interesting because I've loved getting to bounce back and forth. Mean,

1877
01:51:00,240 --> 01:51:04,840
Speaker 1: like these foundational techniques and concepts and then specific applications

1878
01:51:04,880 --> 01:51:09,919
Speaker 1: are specific recipes or dishes. It's got me excited to

1879
01:51:09,960 --> 01:51:13,519
Speaker 1: get working on some things here for Christmas. Um. Okay,

1880
01:51:13,560 --> 01:51:18,880
Speaker 1: first off is alcohol pairings with venison or other wild game.

1881
01:51:19,000 --> 01:51:21,920
Speaker 1: Do you have any recommendations as far as types of

1882
01:51:22,000 --> 01:51:24,840
Speaker 1: drinks that would go well with certain dishes or certain

1883
01:51:24,880 --> 01:51:30,760
Speaker 1: cuts or types types of game, anything that comes to mind? Um,

1884
01:51:30,840 --> 01:51:32,840
Speaker 1: I think it was. I think it really depends on

1885
01:51:32,880 --> 01:51:35,519
Speaker 1: what you're preparing. A really nice steak dish should have

1886
01:51:35,520 --> 01:51:39,920
Speaker 1: a good glass of red wine. Um. There's a few

1887
01:51:39,960 --> 01:51:44,400
Speaker 1: other dishes, um man, I was I gonna take? Oh so,

1888
01:51:44,479 --> 01:51:49,400
Speaker 1: one of my favorite pairings is duck Alla orange. Um.

1889
01:51:49,439 --> 01:51:51,559
Speaker 1: I have one on the media website called duck all

1890
01:51:51,600 --> 01:51:54,599
Speaker 1: a bourbon because I add a little bourbon to the sauce.

1891
01:51:55,040 --> 01:51:56,599
Speaker 1: But I like to think of it as a savory

1892
01:51:56,600 --> 01:51:59,920
Speaker 1: old fashioned, so pairing that with an actual old fashioned

1893
01:52:00,439 --> 01:52:03,800
Speaker 1: is really good. Um. I think bourbon and wild game

1894
01:52:03,880 --> 01:52:08,200
Speaker 1: just naturally go well together. But I don't drink hard liquor,

1895
01:52:10,000 --> 01:52:15,120
Speaker 1: uh so I usually just stick to wine. But I think, um, tacos,

1896
01:52:15,200 --> 01:52:18,960
Speaker 1: you need a beer, anything spicy, I want to I

1897
01:52:19,000 --> 01:52:22,320
Speaker 1: have to have a beer with it. I agree. I

1898
01:52:22,360 --> 01:52:24,599
Speaker 1: think it just really depends on what you're how you're

1899
01:52:24,640 --> 01:52:29,040
Speaker 1: preparing it. Okay, Well, I second your thoughts on the

1900
01:52:29,160 --> 01:52:32,800
Speaker 1: good red wine with with a steak or something like that.

1901
01:52:32,800 --> 01:52:34,960
Speaker 1: That just seems to I don't know, I don't know

1902
01:52:35,000 --> 01:52:39,080
Speaker 1: how to describe the tastes as you do, but um,

1903
01:52:39,160 --> 01:52:44,719
Speaker 1: it just seems to compliment very well each other. So yeah,

1904
01:52:45,400 --> 01:52:47,760
Speaker 1: it's okay, we've got some red wine to drink with

1905
01:52:47,800 --> 01:52:52,559
Speaker 1: our steak. We've got some beer with our tacos. Um.

1906
01:52:52,680 --> 01:52:54,400
Speaker 1: I don't know if either one of those options is

1907
01:52:54,439 --> 01:52:58,839
Speaker 1: your typical Christmas or New Year's or holiday time period

1908
01:52:58,920 --> 01:53:02,200
Speaker 1: dish though, So do you have any couple favorite holiday

1909
01:53:02,240 --> 01:53:06,360
Speaker 1: dishes that you'd recommend folks think about or look up

1910
01:53:06,400 --> 01:53:08,960
Speaker 1: if you've got any recipes out there, any couple holiday

1911
01:53:09,000 --> 01:53:11,880
Speaker 1: suggestions will be great. Well. The one that I just

1912
01:53:11,920 --> 01:53:15,320
Speaker 1: did yesterday will be on the website I think next week.

1913
01:53:15,600 --> 01:53:17,919
Speaker 1: Hopefully I'm going to get it up in time for Christmas.

1914
01:53:18,040 --> 01:53:25,960
Speaker 1: It's a very earthy, earthy mushroom rubbed backstrap with a

1915
01:53:26,000 --> 01:53:31,000
Speaker 1: really simple pan sauce and anything really deep and earthy

1916
01:53:31,080 --> 01:53:33,520
Speaker 1: like that. It's going to pair well with the bold

1917
01:53:34,000 --> 01:53:38,960
Speaker 1: red wine, cabernet or something like that. Um Another completely

1918
01:53:38,960 --> 01:53:44,400
Speaker 1: different spin is mold wine. There's a lot of spices

1919
01:53:44,439 --> 01:53:48,920
Speaker 1: in that, like clove and cinnamon and star anise that

1920
01:53:49,120 --> 01:53:53,439
Speaker 1: just are amazing with waterfowl. And I have a recipe

1921
01:53:53,439 --> 01:53:57,080
Speaker 1: on the website for a mold wine glazed roasted duck.

1922
01:53:57,479 --> 01:54:00,920
Speaker 1: So basically I took I made a homemade mold wine,

1923
01:54:01,640 --> 01:54:04,519
Speaker 1: and I took about a cup of that infused red

1924
01:54:04,560 --> 01:54:07,919
Speaker 1: wine and reduced it down with sugar to make a glaze,

1925
01:54:08,280 --> 01:54:09,960
Speaker 1: and then put that on top of a duck to

1926
01:54:10,120 --> 01:54:13,519
Speaker 1: roast in the oven. And it was this really like

1927
01:54:14,520 --> 01:54:17,080
Speaker 1: I call it meat candy because just like rich and

1928
01:54:17,240 --> 01:54:21,880
Speaker 1: meaty and savory, but also like sweet caramelized candy at

1929
01:54:21,880 --> 01:54:24,280
Speaker 1: the same time. It's a it's a rich dish that

1930
01:54:24,320 --> 01:54:28,160
Speaker 1: I would only eat at Christmas. Um. It sounds harder

1931
01:54:28,520 --> 01:54:31,000
Speaker 1: than it actually is to make, but if you love

1932
01:54:31,040 --> 01:54:33,680
Speaker 1: to um to explore new things in the kitchen, I

1933
01:54:33,680 --> 01:54:37,200
Speaker 1: would highly recommend that. And then the last one is

1934
01:54:37,960 --> 01:54:42,320
Speaker 1: a recipe that is sort of modified off of a

1935
01:54:42,440 --> 01:54:45,640
Speaker 1: prime rib dish, except it's with the venis and roast,

1936
01:54:46,080 --> 01:54:49,560
Speaker 1: and so I used the suvied for the recipe, and

1937
01:54:49,600 --> 01:54:53,000
Speaker 1: if you have one of those, it works perfect. But

1938
01:54:53,040 --> 01:54:58,760
Speaker 1: it's basically a simple salt and pepper um seasoning. You

1939
01:54:58,920 --> 01:55:01,320
Speaker 1: give it a seer in the a cast iron or

1940
01:55:01,360 --> 01:55:05,240
Speaker 1: a pan first, and then you add some garlic, rosemary

1941
01:55:05,400 --> 01:55:09,080
Speaker 1: and stock to the bag, seal it up, and then

1942
01:55:09,120 --> 01:55:12,240
Speaker 1: you cook it until it's done, and then you take

1943
01:55:12,280 --> 01:55:15,040
Speaker 1: it out and you use all those juices and make

1944
01:55:15,080 --> 01:55:17,240
Speaker 1: an add juice sauce at the end and just sort

1945
01:55:17,240 --> 01:55:20,400
Speaker 1: of reduce it down and it's really flavorful, and then

1946
01:55:20,440 --> 01:55:23,240
Speaker 1: the leftovers make like the perfect like kind of like

1947
01:55:23,280 --> 01:55:25,600
Speaker 1: a prime rib sandwich. Was like a horse radish mayo.

1948
01:55:26,480 --> 01:55:28,600
Speaker 1: It's really good. UM. That's also one of meat eaters.

1949
01:55:28,880 --> 01:55:30,760
Speaker 1: That sounds very good. Now, could you do that in

1950
01:55:30,800 --> 01:55:32,400
Speaker 1: like a Dutch oven or something if you don't have

1951
01:55:32,440 --> 01:55:35,160
Speaker 1: a suvid, yeah, I think it's just you just need

1952
01:55:35,200 --> 01:55:39,120
Speaker 1: to change the cut. So I used the bottom roast,

1953
01:55:39,200 --> 01:55:42,040
Speaker 1: which is pretty tough, and so that's why I did

1954
01:55:42,080 --> 01:55:44,200
Speaker 1: it with the suvied. I did it for a long

1955
01:55:44,320 --> 01:55:48,520
Speaker 1: period of time. And if you don't have, if you

1956
01:55:48,520 --> 01:55:50,560
Speaker 1: want to do it in the oven, I would suggest

1957
01:55:50,640 --> 01:55:55,240
Speaker 1: doing like the starline tip or the top round and

1958
01:55:55,520 --> 01:55:58,000
Speaker 1: or even I guess you could do the backstrap sort

1959
01:55:58,000 --> 01:56:01,760
Speaker 1: of something similar um and doing it in the oven,

1960
01:56:01,840 --> 01:56:05,600
Speaker 1: something that's more tender and doesn't need a really lengthy

1961
01:56:05,640 --> 01:56:08,760
Speaker 1: amount of time to cook. Um and is how I

1962
01:56:08,800 --> 01:56:13,000
Speaker 1: would substitute that. Cool. Well, that sounds very good. I

1963
01:56:13,040 --> 01:56:20,000
Speaker 1: am two, very very hungry now after hearing all this time,

1964
01:56:20,880 --> 01:56:22,360
Speaker 1: so I think I need to go fix up a

1965
01:56:22,400 --> 01:56:27,120
Speaker 1: decent lunch. Danielle, thank you for chatting through all this.

1966
01:56:27,120 --> 01:56:31,720
Speaker 1: This has been really interesting. I'm looking forward to all

1967
01:56:31,720 --> 01:56:34,160
Speaker 1: the new recipes you've got coming out and if people

1968
01:56:34,200 --> 01:56:37,480
Speaker 1: want to follow along with with what you're doing, whether

1969
01:56:37,520 --> 01:56:40,680
Speaker 1: that be the recipes or anything else, where can they

1970
01:56:40,720 --> 01:56:46,520
Speaker 1: find that stuff? I Am on Instagram and Facebook. Uh Instagram,

1971
01:56:46,640 --> 01:56:50,480
Speaker 1: Well they're both the same, wild and whole and that's it.

1972
01:56:50,920 --> 01:56:55,160
Speaker 1: W I L D A in d W H O

1973
01:56:55,480 --> 01:56:59,800
Speaker 1: L E. Perfect, Wild and Hole and then the Mediator

1974
01:57:00,000 --> 01:57:03,640
Speaker 1: website has got all sorts of recipes from you as well. Correct. Yep,

1975
01:57:04,400 --> 01:57:06,600
Speaker 1: pretty much most of my recipes around there. I do

1976
01:57:06,720 --> 01:57:09,360
Speaker 1: have a website and I update it from time to

1977
01:57:09,440 --> 01:57:13,120
Speaker 1: time with non meat recipes, like I think I just

1978
01:57:13,160 --> 01:57:16,680
Speaker 1: did something on how to brown mushrooms, Um, how to

1979
01:57:16,800 --> 01:57:21,080
Speaker 1: get golden brown mushrooms that aren't gray and rubbery and

1980
01:57:21,280 --> 01:57:27,360
Speaker 1: so whom. Um, you'll find other other recipes that are

1981
01:57:27,400 --> 01:57:31,400
Speaker 1: not meat related, just side dishes and stuff. Cool, all right,

1982
01:57:31,480 --> 01:57:34,320
Speaker 1: daniel Well, we're gonna be checking out all that stuff.

1983
01:57:34,720 --> 01:57:38,160
Speaker 1: I appreciate you taking the time and uh, best of

1984
01:57:38,280 --> 01:57:41,560
Speaker 1: luck with all the holiday cooking. Thank you you as well.

1985
01:57:41,600 --> 01:57:43,320
Speaker 1: I want to hear what you make and how it

1986
01:57:43,320 --> 01:57:46,040
Speaker 1: turns out. All right, the pressures on. We're hosting Christmas

1987
01:57:46,120 --> 01:57:48,600
Speaker 1: Day here at the Kenyon House, so I've got to

1988
01:57:49,160 --> 01:57:53,840
Speaker 1: I've got to perform. Yeah, well, I'm sure you'll do great.

1989
01:57:54,240 --> 01:57:56,680
Speaker 1: Thank you. Thank you for the confidence talk latter, Danielle.

1990
01:57:56,800 --> 01:58:01,040
Speaker 1: All right, all right bye, and that's gonna be a rap.

1991
01:58:01,160 --> 01:58:03,600
Speaker 1: Thank you guys for listening. I hope you've been inspired

1992
01:58:03,640 --> 01:58:06,040
Speaker 1: to get out there and take your cook into the

1993
01:58:06,120 --> 01:58:09,320
Speaker 1: new level. Try a few new techniques, try a few

1994
01:58:09,320 --> 01:58:12,160
Speaker 1: different kinds of recipes. Get a little bold with your

1995
01:58:12,200 --> 01:58:14,480
Speaker 1: options and choices. As far as the cuts of meat

1996
01:58:14,520 --> 01:58:16,760
Speaker 1: you try, try that heart. I'm telling you what you

1997
01:58:16,800 --> 01:58:20,440
Speaker 1: really need to try the heart. And I do hope

1998
01:58:20,480 --> 01:58:24,560
Speaker 1: that uh you have a terrific holiday season. Merry Christmas,

1999
01:58:24,640 --> 01:58:28,120
Speaker 1: Happy New Year. Um ma'am, it's been a great year.

2000
01:58:28,440 --> 01:58:31,000
Speaker 1: Appreciate you guys following along. Thank you for being along

2001
01:58:31,040 --> 01:58:32,600
Speaker 1: for the ride and being a part of the Wired

2002
01:58:32,680 --> 01:58:37,680
Speaker 1: hunt community. So until next time, have a great, great weekend,

2003
01:58:37,720 --> 01:58:41,760
Speaker 1: a great holiday, and stay wired to Hunt.