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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 episode number one thirty two,

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Speaker 1: Tan the show, we're talking venison, and I'm joined by

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Speaker 1: Wild Game Chef, cookbook author and the host of the

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Speaker 1: Sporting Chef TV show, Scott Lasath. All Right, welcome to

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Speaker 1: the Wired to Hunt podcast, brought to you by sit

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Speaker 1: Ka Gear and Tan. In the show. As I just mentioned,

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Speaker 1: I'm joined by Scott la Seth. And if you've been

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Speaker 1: watching much hunting related television over the years, you've probably

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Speaker 1: seen Scott as he's hosted a number of different hunting

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Speaker 1: and cooking related TV shows, including The Sporting Chef and

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Speaker 1: Dead Meat. He is also the author of the Better

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Speaker 1: Venison cookbook, and today Scott is going to be chatting

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Speaker 1: with me all about this very topic of preparing and

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Speaker 1: cooking better venison. Hopefully, with several months of hunting season

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Speaker 1: now behind us, you and I hopefully we both got

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Speaker 1: a freezer full of venison and our goal today is

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Speaker 1: to give you some next level advice on how to

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Speaker 1: turn all that frozen meat into some absolutely delicious meals. Now,

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Speaker 1: Dan is actually not with us today, as I actually

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Speaker 1: had to record this episode earlier in the day than

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Speaker 1: usual so that I could get out hunting. Unfortunately, nothing

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Speaker 1: too exciting came of that hunt. Holy Field continues to

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Speaker 1: be very good at picking the right places to be

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Speaker 1: and I continue to not be, but I guess that's

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Speaker 1: probably why I enjoyed this dear so much. And speaking

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Speaker 1: of holy Field, I do have an update on our

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Speaker 1: conversation last week and that decision on whether I'm going

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Speaker 1: to pass him or not, you know, if he actually

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Speaker 1: gives me a chance, which that's no guarantee, but I'm

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Speaker 1: going to hold off on discussing that until Dan is

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Speaker 1: back so that he can ridicule me if he wants

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Speaker 1: to suppose. So with that said, we need to pause

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Speaker 1: now for a quick thank you to our partners at

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Speaker 1: SI Gear, who have been making this podcast possible for

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Speaker 1: about two years now. And unfortunately, as some of you

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Speaker 1: let me know, there was some kind of audio glitch.

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Speaker 1: I guess in the last week's episode. I screwed up

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Speaker 1: and it kept the Sick of story from playing properly.

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Speaker 1: So I figured let's try it again this week so

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Speaker 1: you can all see at and not see so you

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Speaker 1: can all hear brock Bolts sicks story. So, as I mentioned,

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Speaker 1: we need to thank our partners at s gear for

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Speaker 1: the support of this podcast and our sickest story today

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Speaker 1: comes from Brock Bolt of Wisconsin, and this year he

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Speaker 1: did something that I've been personally trying to do as

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Speaker 1: we've just been discussing, which is hunting and finally killing

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Speaker 1: a buck he'd been after for several years and after

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Speaker 1: multiple past encounters and tons of pictures, finally this fall

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Speaker 1: a shot present itself and Brock closed the deal. Now,

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Speaker 1: right after that shot, are you do you is it?

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Speaker 1: Was it shock? Was it just a celebration? Was it?

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Speaker 1: Did you feel any of that kind of sadness that

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Speaker 1: now this deer that you've been hunting is gone? Any

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Speaker 1: of those things happened for you? I tell you what,

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Speaker 1: Mark you hit it on the on the head. Every

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Speaker 1: single one of those emotions went through. I sat up

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Speaker 1: in my stand for forty five minutes because I was shaking.

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Speaker 1: I was emotional. I got to call my dad and

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Speaker 1: tell him basically, I proved you wrong. You know, I

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Speaker 1: knew I would get this deer. Um, it was awesome.

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Speaker 1: There are tears, just pumps, um. It was just amazing.

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Speaker 1: I'm still smiling ear to ear, it's so awesome. And

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Speaker 1: then you're looking at his rector right now. I imagine

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Speaker 1: that is a big time distraction. When I've got one

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Speaker 1: of those sitting in my office that it's not quite

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Speaker 1: up on the shoulder mount yet, I have a hard

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Speaker 1: time not just holding it and looking at it and

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Speaker 1: turning it around in my hands. It's so funny. I mean,

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Speaker 1: I seriously pick it up on a daily basis, and

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Speaker 1: just you know, I look at my other dear, my

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Speaker 1: shoulder months on the wall, and you know, I just

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Speaker 1: can't wait wait for him to be up there for

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Speaker 1: for the rest of my days. I guess that's awesome.

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Speaker 1: There's definitely a lot of special memories wrapped up in

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Speaker 1: those things. Oh yeah, it's it's amazing an animal can

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Speaker 1: pump that many emotions through your body and you know,

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Speaker 1: and just drive you nuts, and that that is the

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Speaker 1: God's honest truth. These incredible memories were made by Brock

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Speaker 1: while wearing his SI to gear and if you'd like

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Speaker 1: to learn more about sick As Technical hunting apparel for

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Speaker 1: White tail Hunters, you can visit at sitka gear dot com.

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Speaker 1: Moving on, we also need to thank our partners at

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Speaker 1: Yetti for their support of wired hunt. And I gotta

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Speaker 1: say when Yetti first came on the scene a few

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Speaker 1: years ago, I was a little bit skeptical, but when

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Speaker 1: I finally started trying their gear, I did really quickly

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Speaker 1: become a believer. And one example in particular that kind

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Speaker 1: of cemented the status of this product in my mind

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Speaker 1: and this brand, was this past summer, and as a

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Speaker 1: lot of you probably remember, my wife and I spent

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Speaker 1: a couple of months going out West, and to avoid

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Speaker 1: having to buy beef out there, we decided to bring

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Speaker 1: venison from home for us to have our entire two

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Speaker 1: months out there. So the issue though, was We're gonna

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Speaker 1: take five or six days to get out there, camping

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Speaker 1: along the way and doing different things. So I was

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Speaker 1: kind of concerned about whether or not we could keep

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Speaker 1: venison frozen and good for that entire time period. You know,

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Speaker 1: could I take venison out there over the course of

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Speaker 1: a week and have it not to frost. Well, I

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Speaker 1: loaded up my Yetti with two months worth of venison,

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Speaker 1: throw a bag of ice in there, shut the cooler

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Speaker 1: and put it in the back of my pickup truck,

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Speaker 1: and then we spent five or six days driving down

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Speaker 1: the highway in the summer, camping and do all this

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Speaker 1: kind of stuff. It was in the eighties. And when

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Speaker 1: we finally arrived at our rental home, I opened that

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Speaker 1: cooler and swear to God, everything in there was still frozen.

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Speaker 1: There wasn't a single bit of thawing at all. And

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Speaker 1: that just kind of floored me. That was like the

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Speaker 1: ah ha moment. And I've had similar experiences with our

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Speaker 1: other smaller coolers and their Rambler bottles. So if you're

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Speaker 1: in the market for a new cooler or you just

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Speaker 1: need a really bragworthy coffee cup, I really would recommend

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Speaker 1: considering a Yeti And if you're interested, you can learn

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Speaker 1: more at yeti dot com. And now back to the show,

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Speaker 1: and let's get Mr Scott lay Seth on the line

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Speaker 1: alright with us. Now on the line is Scott lay Seth.

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Speaker 1: Welcome to the show. Scott, good to be here. Yeah,

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Speaker 1: I appreciate taking the time. And uh, you know, my

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Speaker 1: co host Dan isn't able to be with us today,

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Speaker 1: but he's a guy that I think really needs to

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Speaker 1: hear from you, because I know from previous conversations he's

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Speaker 1: done a number on some of the venison that he's

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Speaker 1: put in the freezer. So I'm hoping that through our

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Speaker 1: conversation today we can get some advices can help all

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Speaker 1: of us successful hunters put that venison to good use. UM,

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Speaker 1: and talk about a lot of different techniques and ideas

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Speaker 1: for cooking our wild game. But I guess before we

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Speaker 1: get into all that stuff, UM, can you give us

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Speaker 1: a little bit of background for those that maybe aren't

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Speaker 1: familiar with who you are and what you've been doing. Um,

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Speaker 1: you know, how how did you get to this point

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Speaker 1: and what exactly what exactly you have to know? You know,

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Speaker 1: mine isn't exactly a well planned career path. I Um,

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Speaker 1: I've always hunt and fished, have a degree in psychology,

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Speaker 1: and I was working as a bouncer in restaurants many

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Speaker 1: years ago. They said, hey, you want to be a manager.

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Speaker 1: So I got a two week training course on how

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Speaker 1: to be a cook manager. Bartender got shipped from Tucson

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Speaker 1: to Phoenix. Had a restaurant in outside of Sacramento. I

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Speaker 1: love in northern CALIFORNI, and we had a game on

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Speaker 1: the menu. And people would say, well, how come mind

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Speaker 1: us and taste like yours. I'd say, we'll bring it in,

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Speaker 1: And people started bringing their game to us and we

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Speaker 1: would prepare it at the restaurant, and from there somebody

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Speaker 1: noticed I went to I was on h G TV

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Speaker 1: and for three years starting in the late nineties, and

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Speaker 1: I've had a show on Sportsman Channel since they started

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Speaker 1: twelve thirteen years ago. Um, Sporting Chef, Hunt Fish, Cook

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Speaker 1: Dead Meat in the latest show is a reincarnation of

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Speaker 1: Sporting Chef, and we you know, we're there to give

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Speaker 1: people some new ideas on what to do with their

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Speaker 1: fishing game. And you you also have a venison cookbook

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Speaker 1: that I actually have here in my home that's been

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Speaker 1: very helpful too. So so you've definitely been doing a

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Speaker 1: lot over the years to help help the layman cook

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Speaker 1: some some much improved wild game. Right. That's has that

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Speaker 1: been your your big goal? That's the goal. And I'm

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Speaker 1: not trying to outschef anybody and have the most obscure

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Speaker 1: ingredients and the most detailed venison recipes. Um, you know

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Speaker 1: the to me, I want to venison to speak for itself. UM.

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Speaker 1: I like fresh ingredients, I like venison that's handled properly. Um.

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Speaker 1: If Dan's had some problems with his venison, the chances

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Speaker 1: are um, he's probably overcooked it a bit. And what

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Speaker 1: people need to worry about their chicken, um, not so

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Speaker 1: much about their venison. We don't shoot three legged deer

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Speaker 1: with nimes. We shoot healthy animals. And you know, different

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Speaker 1: parts of a deer require different kinds of cooking. And

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Speaker 1: it really it's almost that simple. You know that the

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Speaker 1: more tender cuts you want to cook fast and hot,

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Speaker 1: the tougher cuts you want to go low and slow.

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Speaker 1: And it can be as simple as that. That can

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Speaker 1: change the way people enjoy their venison. So let's let's

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Speaker 1: start right there. Can you tell us which are the

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Speaker 1: tender cuts that should be hot and fast, which are

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Speaker 1: the tougher cuts that should be the other way? Well,

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Speaker 1: you know, the backstrap the loin is everybody's favorite. Now,

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Speaker 1: if I could just get processors to stop cutting those

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Speaker 1: up into medallions and butterflying them um as a routine

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Speaker 1: processing deal. That's that's one of my soapbox issues with processing.

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Speaker 1: I like to take that backstrap and keep it as

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Speaker 1: a whole LOINUM, trim some of the silver skin, Give

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Speaker 1: it a good rub with olive oil, salt and pepper,

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Speaker 1: put it on a grill, get it to about a

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Speaker 1: one thirty internal temperature, Slice it across the grain into

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Speaker 1: these delicious medallions, and it just melts in your mouth.

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Speaker 1: So I don't I don't know who decided that they

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Speaker 1: need to be butterflied into half in stick little portions,

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Speaker 1: but it wasn't my idea. The tender loin on the

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Speaker 1: inside is obviously the most tender part. It doesn't do

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Speaker 1: any work. A lot of those muscles in the hind

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Speaker 1: quarter the people grind into hamburger. If you remove them

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Speaker 1: from the hind quarter and you don't overcook him. You

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Speaker 1: don't need to marinate him in something all night long

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Speaker 1: to make them tender. Just don't overcook it. Slice it

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Speaker 1: across the grain. I do it all the time, and

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Speaker 1: people say, oh, wow, that's some really good backstrop, and

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Speaker 1: I go, no, that's actually top round or bottom round,

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Speaker 1: and um. The tougher cuts. One of my favorite is

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Speaker 1: the is venison shanks, the part that often gets cut

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Speaker 1: into little circles for dog treats or thrown away that

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Speaker 1: lower legs section. You cook it low and slow, and

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Speaker 1: it just falls off the bone. It's like veal osabuco.

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Speaker 1: It's so delicious. Um, you have to actually tie a

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Speaker 1: string around it when you cook it because it literally

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Speaker 1: will fall off the bone. That tender um, neck groast,

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Speaker 1: shoulder roast. That's low and slow stuff. If I'm cooking

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Speaker 1: a shoulder roast, Um, I leave the bone in, I

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Speaker 1: give it a good rub on the outside, brown it

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Speaker 1: put it into a roasting pain in. I'm not too

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Speaker 1: attached to a couple of cans of beer, some celery,

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Speaker 1: carrot onion covered up with foil, and in about eight

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Speaker 1: hours with a little bit of liquid in there, Um,

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Speaker 1: it's going to break down and you'll be able to

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Speaker 1: pull that shoulder bone out clean and these beautiful hunks

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Speaker 1: of meat just fall right off. Wow, that does sound good.

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Speaker 1: So so if you were processing your own deer, or

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Speaker 1: someone was processing their own deer, how would you recommend

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Speaker 1: they go about breaking it down? Um? And and I

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Speaker 1: guess what pieces and parts would you say you should

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Speaker 1: keep together? So you mentioned don't cut up your loins

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Speaker 1: right away into steaks and medallion's keep those whole. What

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Speaker 1: other pieces and parts would you recommend we we keep

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Speaker 1: whole or together, or how we should manage that when

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Speaker 1: we're actually doing ourselves. You know a neck rows that

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Speaker 1: a lot of people don't bother with necros, they're delicious.

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Speaker 1: You can you can sley out of neckrows. But it's

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Speaker 1: a lot easier just to cut the whole thing because

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Speaker 1: it's a tougher piece of meat, so it needs to

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Speaker 1: be cooked low and slow. Um the hind quarter if

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Speaker 1: you're not going to cook it as a whole roast. Um,

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Speaker 1: take a good sharp blade and remove each muscle from

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Speaker 1: that hind quarter. Get rid of all the silver skin.

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Speaker 1: Anything that's not muscle has got to go. If it's

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Speaker 1: an older animal, you may need to tenderize it a

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Speaker 1: little bit. There's a gizmo called the Jacard that has

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Speaker 1: these three rows of stainless steel blades, and it's kind

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Speaker 1: of a springloaded deal that you push down into the

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Speaker 1: meat and it cuts across the connective tissue. If you've

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Speaker 1: got a tough, older animal, that will turn your hind

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Speaker 1: quarter muscles into a loin like backstrap like pieces. Um

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Speaker 1: and uh any you know the top sirloin, keep it whole.

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Speaker 1: What what I get way too often is people that say,

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Speaker 1: give me the loins and the tender loins and then

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Speaker 1: grind everything else into hamburger or making into summer sausage

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Speaker 1: or whatever. And to me, that's just wasting a whole

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Speaker 1: lot of deer. So how to tell me more about

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Speaker 1: the Jakarta or whatever exactly it was. Are you are

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Speaker 1: you using that after you've cut that hind quarter into

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Speaker 1: stakes or are you doing that with the bigger pieces

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Speaker 1: of It's it's Jacard J A C C A R D.

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Speaker 1: And you know I've been using them for years. I've

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Speaker 1: got no dog on the hunt. They're not sponsors or anything.

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Speaker 1: They're just really handy. Um. There are other tenderizers that

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Speaker 1: have little steel points, little needle points. They don't work

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Speaker 1: nearly as good the Jacard, and I think there's a

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Speaker 1: couple other ones to do the same thing. They have

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Speaker 1: these flat stainless steel blades and you don't even It

263
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Speaker 1: doesn't change the texture of the meat. Um. It's also

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Speaker 1: really good for big Canada goose breasts that are not

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Speaker 1: normally everybody's favorite. UM. But it will tender rise it

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Speaker 1: without changing the composition of the meat. It doesn't turn

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Speaker 1: it into hamburger. You have to kind of look really

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Speaker 1: closely and you see these little tiny slits in it,

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Speaker 1: and that will break through the connective tissue and it

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Speaker 1: makes a gigantic difference. Now, in your book, in your cookbook,

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Speaker 1: The Better Venison Cookbook, I saw that you mentioned that

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Speaker 1: you don't recommend using meat tenderizers that you you know,

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Speaker 1: like a powder or something you shake onto meat. Um.

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Speaker 1: Why is that? Well, I think that's I and I

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Speaker 1: see that in a lot of hunting lodges and duck

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Speaker 1: clubs and things, there's a whole lot of atolls meat tenderizer. Um.

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Speaker 1: To me, that turns, that turns the texture. It makes

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Speaker 1: it too mushy um as opposed to having I like.

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Speaker 1: For me, the reason I think that people have gone

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Speaker 1: to the meat tenderizer is because they've overcooked their meat.

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Speaker 1: And if they just wouldn't cook it so long, you

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Speaker 1: don't need meat meat tenderizer. To me, it gives it

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Speaker 1: kind of an odd texture that isn't natural um. And

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Speaker 1: really there's if you've got a tough piece of meat,

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Speaker 1: to me, the better way to do it is is

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Speaker 1: to cut it up and cook it and turn it

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Speaker 1: into stew. You know, you get cheap stew meat at

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Speaker 1: the grocery store be stew meat, and it's one of

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Speaker 1: those things where you brown it and it's gonna get

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Speaker 1: really tough, but eventually it's gonna get really, really tender.

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Speaker 1: And to me, that's the better way of cooking a

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Speaker 1: tough piece of deer as opposed to putting some kind

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Speaker 1: of compound on it that's going to tenderize it. And

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Speaker 1: it really I just don't like the texture that it

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Speaker 1: gives it. Once it's once it's gone through the whatever

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Speaker 1: it is, it's in the tenderizer. So, speaking of tough deer,

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Speaker 1: do you give any credence to the kind of long

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Speaker 1: standing belief that older deer tougher, younger deer more tender.

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Speaker 1: Is that a real thing or is that just yeah,

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Speaker 1: it pretty much is. But I mean, and we've all

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Speaker 1: had older deer that are going, wow, this tastes really good.

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Speaker 1: But you know, they the older you get, you know,

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Speaker 1: the chances are you're pretty smart. Um. You've been able

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Speaker 1: to avoid most predators in humans, um, in order to

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Speaker 1: live that long, and you've had a pretty good workout.

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Speaker 1: And you know, in general, younger females, any kind of

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Speaker 1: animal out there, if we're going to be cooking them,

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Speaker 1: they're better eating than old males. It's just the way

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00:17:16,200 --> 00:17:20,840
Speaker 1: it is for whatever reason. Um, you know, a young

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Speaker 1: dough tastes better than an old buck all day long.

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Speaker 1: Would you say that's the case even with like a

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Speaker 1: super tender cut like a backstrap, is an old buck

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Speaker 1: backstrap or loin not going to be as tasty as

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Speaker 1: the young one? Not to me, it's a different it's

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Speaker 1: a it's darker, it's tougher. And by the way, on

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Speaker 1: those loins too, Um, you'll notice that the grain runs

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Speaker 1: it's kind of an angle. It doesn't run at a

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Speaker 1: perfect perpendicular angle or something that kind of makes sense.

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Speaker 1: So when you go to slice that across the grain,

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Speaker 1: be very very careful which way the grain runs. Um,

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Speaker 1: it's cutting across the grain before you serve any piece

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Speaker 1: of meat. It's going to make a big difference on

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Speaker 1: how it eats. But yes, it's been my experience that

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Speaker 1: the older the older males are going to be tougher

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Speaker 1: than the young young males or young females. Can you

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Speaker 1: lever it on that last point in the cutting with

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Speaker 1: the grain versus against the grain, What exactly do you

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Speaker 1: mean by that and why does that make a difference.

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Speaker 1: How does that make a difference. Well, if you look

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Speaker 1: at any piece of meat um, any kind of whether

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Speaker 1: it's beef or deer, um, you'll see that the grain

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Speaker 1: runs a certain direction. You'll see the lines through the meat.

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Speaker 1: UM if you cut with the grain. If you're slicing

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00:18:36,480 --> 00:18:38,399
Speaker 1: it with the grain, and you look at this slice

335
00:18:38,440 --> 00:18:40,520
Speaker 1: of meat and you see these lines running through it

336
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Speaker 1: across the length of the meat. You haven't cut across

337
00:18:43,480 --> 00:18:46,840
Speaker 1: the grain of the meat. UM. If you cut across it,

338
00:18:47,600 --> 00:18:50,160
Speaker 1: what it does is it cuts across the connective tissue

339
00:18:50,720 --> 00:18:52,320
Speaker 1: and when you go to eat it, it's a lot

340
00:18:52,359 --> 00:18:55,400
Speaker 1: more tender. UM. You'll notice you can get the same

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Speaker 1: piece of meat and if you slice it afterwards, cooked

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00:18:58,760 --> 00:19:01,040
Speaker 1: with the grain, it's going to be a lot more

343
00:19:01,080 --> 00:19:03,440
Speaker 1: tougher to the tooth than if you cut it across

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Speaker 1: the grain. UM. If you get an older, tougher backstrop

345
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Speaker 1: and you're cooking the whole thing and you go to

346
00:19:11,160 --> 00:19:15,879
Speaker 1: slice it, um, you'll notice a distinct difference between cutting

347
00:19:15,880 --> 00:19:19,240
Speaker 1: with the grain and across the grain. Any any kind

348
00:19:19,240 --> 00:19:22,479
Speaker 1: of piece of meat, UM, if you're going to slice it,

349
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Speaker 1: make sure that you cut across the grain. M Interesting

350
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Speaker 1: and So are you saying that with a backstrap, it's

351
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Speaker 1: not always going to the grain, is not always going

352
00:19:33,000 --> 00:19:35,399
Speaker 1: to go along the length of the backstrip like you

353
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Speaker 1: would assume, or is that that is the case? No?

354
00:19:37,720 --> 00:19:39,800
Speaker 1: It actually it actually goes a kind of an angle

355
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Speaker 1: if you really take a look at that backstrap. And

356
00:19:42,320 --> 00:19:45,400
Speaker 1: so what I like to do is when I'm cutting backstrap,

357
00:19:45,480 --> 00:19:49,960
Speaker 1: I will cut it um along the grain first and

358
00:19:50,080 --> 00:19:54,080
Speaker 1: cook it in kind of sections, slicing it with the

359
00:19:54,119 --> 00:19:57,679
Speaker 1: grain about maybe four or three four inches wide, and

360
00:19:57,720 --> 00:19:59,760
Speaker 1: then I'll cook it and when I go to serve it,

361
00:19:59,800 --> 00:20:04,240
Speaker 1: I'll cut it across the grain. It just doesn't run either,

362
00:20:05,240 --> 00:20:07,920
Speaker 1: you know, a direct perpendicular all the way down the

363
00:20:08,960 --> 00:20:11,760
Speaker 1: line of that backstrop. It runs at an angle when

364
00:20:11,800 --> 00:20:14,200
Speaker 1: you look at it. It's kind of hard to explain,

365
00:20:14,240 --> 00:20:16,560
Speaker 1: but when you look at it, it's really obvious. Just

366
00:20:16,640 --> 00:20:18,919
Speaker 1: make sure that when you go to slice it, you

367
00:20:19,000 --> 00:20:23,240
Speaker 1: go across the grain. Mhm. That's a good that's good

368
00:20:23,280 --> 00:20:25,480
Speaker 1: to know. That's something I never really thought about, and

369
00:20:25,520 --> 00:20:28,359
Speaker 1: you would just assume that it would be running lengthwise

370
00:20:28,400 --> 00:20:30,520
Speaker 1: all the way down that loin like that. Um. But

371
00:20:30,640 --> 00:20:33,080
Speaker 1: that's very good to know. Speaking of the loins. Yeah,

372
00:20:33,080 --> 00:20:35,040
Speaker 1: it makes it. It will make a big difference. Yeah,

373
00:20:35,119 --> 00:20:38,040
Speaker 1: speaking of loins, when it comes to the tender loin,

374
00:20:38,240 --> 00:20:40,680
Speaker 1: especially on like a younger deer, sometimes those can be

375
00:20:40,760 --> 00:20:43,640
Speaker 1: so tiny there's not a whole lot there to work with.

376
00:20:44,080 --> 00:20:47,440
Speaker 1: Or if you you know, shot maybe high in the

377
00:20:47,560 --> 00:20:49,159
Speaker 1: on the lungs or something like that, you might have

378
00:20:49,200 --> 00:20:51,679
Speaker 1: a little bit of issue where broadhead nix it or

379
00:20:51,800 --> 00:20:55,080
Speaker 1: some kind of blood issue like that. Um, how do

380
00:20:55,119 --> 00:20:58,120
Speaker 1: you go about using those those inner tender loins, because

381
00:20:58,160 --> 00:21:02,720
Speaker 1: sometimes it's not really enough as a a piece of meat. No,

382
00:21:03,000 --> 00:21:05,800
Speaker 1: it's more of a snack on the on the little animals. Um.

383
00:21:07,400 --> 00:21:09,840
Speaker 1: You know, it's certainly not the same as a beef tenderloin.

384
00:21:10,080 --> 00:21:12,199
Speaker 1: It's just this little flat piece of meat. And you

385
00:21:12,240 --> 00:21:14,879
Speaker 1: know a lot of people call the backstrap tenderloin, but

386
00:21:14,920 --> 00:21:17,520
Speaker 1: that's the loin. It's the in that flat inside most

387
00:21:17,560 --> 00:21:21,440
Speaker 1: of you're talking about. Um, you know, you can try

388
00:21:21,440 --> 00:21:23,840
Speaker 1: and stretch your tender loin and wrap it and bacon

389
00:21:23,920 --> 00:21:26,600
Speaker 1: and do all those kinds of things, but really, to me,

390
00:21:26,760 --> 00:21:29,760
Speaker 1: it's salt, pepper, olive oil. Slap it in a hot

391
00:21:29,760 --> 00:21:32,959
Speaker 1: skillet or in a pan, and then cut it up

392
00:21:33,000 --> 00:21:35,600
Speaker 1: and give everybody just a little bite of it. Okay,

393
00:21:36,200 --> 00:21:38,320
Speaker 1: there's just not there's I mean, you could figure out

394
00:21:38,320 --> 00:21:42,320
Speaker 1: a way to stretch it, but it's so delicate, so tender.

395
00:21:43,359 --> 00:21:45,879
Speaker 1: Unless you happen to be long on tender loins and

396
00:21:45,880 --> 00:21:48,480
Speaker 1: you've got bigger deer around there, there's just not a

397
00:21:48,480 --> 00:21:52,399
Speaker 1: whole lot to it. Yeah. Yeah, But to your point,

398
00:21:52,560 --> 00:21:54,920
Speaker 1: sometimes you don't want to mask that because it's just

399
00:21:55,040 --> 00:21:59,359
Speaker 1: such a tender, delicious piece that keeping it simple and

400
00:21:59,480 --> 00:22:01,720
Speaker 1: light kind is the best way I think sometimes to

401
00:22:01,720 --> 00:22:06,320
Speaker 1: to enjoy something like that. Yeah, you don't, I'm with you.

402
00:22:06,480 --> 00:22:08,560
Speaker 1: I mean, if you you don't want to soak that

403
00:22:08,640 --> 00:22:11,080
Speaker 1: in something that makes it not taste like tenderloin or

404
00:22:11,119 --> 00:22:14,000
Speaker 1: whatever I had feel like I said, salt, pepper, olive

405
00:22:14,040 --> 00:22:17,600
Speaker 1: oil and go, wow, that's just melts in your mouth. Yeah. Now,

406
00:22:17,600 --> 00:22:21,200
Speaker 1: would you say, is that your basic recommended recipe for

407
00:22:21,200 --> 00:22:23,760
Speaker 1: for making a basic venison steak too? Would that be

408
00:22:23,920 --> 00:22:27,280
Speaker 1: your recommendation for a kind of a perfect simple venison steak?

409
00:22:28,800 --> 00:22:31,399
Speaker 1: You know, I'm I like to give it a good rub.

410
00:22:31,440 --> 00:22:34,040
Speaker 1: I'll put I'll take a venison steak, and I like

411
00:22:34,160 --> 00:22:35,960
Speaker 1: him on the thick side. I'll want it to be

412
00:22:36,000 --> 00:22:38,320
Speaker 1: about an inch stick. I'm going to rub it with

413
00:22:38,400 --> 00:22:42,119
Speaker 1: olive oil, fresh garlic, fresh rosemary. UM. I use a

414
00:22:42,200 --> 00:22:44,880
Speaker 1: lot of high Mountain seasoning. If you don't have high

415
00:22:44,960 --> 00:22:49,959
Speaker 1: Mountain UM, some good coarse salt and cracked pepper. UM.

416
00:22:50,000 --> 00:22:52,359
Speaker 1: I'm not opposed to marinating a piece of meat. I

417
00:22:52,400 --> 00:22:55,439
Speaker 1: just don't want to marinate a deer steak so that

418
00:22:55,560 --> 00:22:58,600
Speaker 1: it doesn't taste like a deer steak anymore. I'm all

419
00:22:58,640 --> 00:23:02,280
Speaker 1: too often what I hear from people's pen I marinated

420
00:23:02,280 --> 00:23:04,360
Speaker 1: it in karaaki, and then I wrapped it in hall

421
00:23:04,359 --> 00:23:07,400
Speaker 1: of fenu and bacon and blah, and you know it

422
00:23:07,440 --> 00:23:11,399
Speaker 1: doesn't even taste like deer. So good thinking that's not

423
00:23:11,520 --> 00:23:17,080
Speaker 1: a victory. UM. So if it's treated properly, UM, and

424
00:23:17,200 --> 00:23:20,240
Speaker 1: you've you've removed the silver skin, and you you know,

425
00:23:21,040 --> 00:23:23,719
Speaker 1: a deer steak shouldn't have it shouldn't look like a

426
00:23:23,760 --> 00:23:26,760
Speaker 1: cross section of a hind quarter, and have all the

427
00:23:26,880 --> 00:23:31,320
Speaker 1: muscles um attached with the silver skin. It should be

428
00:23:31,400 --> 00:23:36,119
Speaker 1: each muscle should be separate. UM. And just keep it

429
00:23:36,240 --> 00:23:38,399
Speaker 1: on a high heat. You want to get it too

430
00:23:38,520 --> 00:23:42,640
Speaker 1: rare to medium rare UM. And it makes really if

431
00:23:42,640 --> 00:23:44,359
Speaker 1: you take a deer steak and you cut it in

432
00:23:44,440 --> 00:23:46,920
Speaker 1: half and you cook half of it well done and

433
00:23:47,040 --> 00:23:51,240
Speaker 1: half of a medium rare. It's two very different pieces

434
00:23:51,240 --> 00:23:56,080
Speaker 1: of meat. Um Um. I love mushrooms, I like red wine,

435
00:23:56,080 --> 00:23:59,399
Speaker 1: I like balsamic vinegar. If I've got a deer steak

436
00:23:59,400 --> 00:24:02,000
Speaker 1: and a hot out star and skillet, I'll throw in

437
00:24:02,119 --> 00:24:06,560
Speaker 1: towards the end a handful of mushrooms, maybe some fresh herbs,

438
00:24:06,560 --> 00:24:08,879
Speaker 1: splash of wine, finish it with a little bit of butter,

439
00:24:09,320 --> 00:24:11,199
Speaker 1: and then just make this pan sauce that I'm going

440
00:24:11,240 --> 00:24:13,159
Speaker 1: to put over the top of it. But it's not

441
00:24:13,200 --> 00:24:16,679
Speaker 1: going to compromise what that deer taste like. I'm not

442
00:24:16,720 --> 00:24:19,920
Speaker 1: trying to cover up the taste of deer. Yeah. Something

443
00:24:19,960 --> 00:24:23,480
Speaker 1: I read in your book that I found it makes

444
00:24:23,480 --> 00:24:26,119
Speaker 1: a lot of sense is the idea of using a

445
00:24:26,160 --> 00:24:29,600
Speaker 1: sauce like that to cover up the fact that your

446
00:24:29,680 --> 00:24:32,440
Speaker 1: meat is medium rare because some people are a little

447
00:24:32,480 --> 00:24:35,200
Speaker 1: weird about that and they're concernedly. I know, like my family,

448
00:24:35,200 --> 00:24:37,800
Speaker 1: my whole family, for whatever reason, cooked all of our

449
00:24:37,840 --> 00:24:41,040
Speaker 1: steak like medium to medium well, and my mom was

450
00:24:41,080 --> 00:24:43,360
Speaker 1: just so paranoid about ever having anything that was even

451
00:24:43,400 --> 00:24:46,560
Speaker 1: the slightest bit rare, And so for her, I know

452
00:24:46,720 --> 00:24:49,840
Speaker 1: that if she saw this really deep red, inner medium

453
00:24:49,920 --> 00:24:51,919
Speaker 1: rare steak, she'd be appalled by it. But if I

454
00:24:51,920 --> 00:24:53,840
Speaker 1: put a little sauce on there with some berries or

455
00:24:53,880 --> 00:24:56,760
Speaker 1: something that kind of blends in, they have no idea

456
00:24:56,840 --> 00:24:58,399
Speaker 1: that it's on the medium rare side. And they were

457
00:24:58,440 --> 00:25:00,800
Speaker 1: just shocked at how tender and deliciou as the steak is.

458
00:25:01,040 --> 00:25:03,320
Speaker 1: Do you ever, is that part of your strategy sometimes

459
00:25:03,320 --> 00:25:06,679
Speaker 1: when cooking this way? I do that all the time

460
00:25:06,880 --> 00:25:11,359
Speaker 1: with all sorts of dark fleshed game. Um. You know

461
00:25:11,400 --> 00:25:14,760
Speaker 1: a lot of times people say, oh my god, it's

462
00:25:14,800 --> 00:25:18,480
Speaker 1: so bloody. And you know, if you if you take

463
00:25:18,680 --> 00:25:21,400
Speaker 1: a deer hind quarter, if it hasn't been aged properly,

464
00:25:21,960 --> 00:25:24,040
Speaker 1: you put it on a rack with a pan underneath

465
00:25:24,040 --> 00:25:27,399
Speaker 1: it in your refrigerator and leave it there for two weeks,

466
00:25:28,240 --> 00:25:32,120
Speaker 1: and it's going to evaporate a lot of that capillary blood. Um.

467
00:25:32,160 --> 00:25:34,520
Speaker 1: And you know you've heard about twenty eight day aged

468
00:25:34,800 --> 00:25:38,160
Speaker 1: steaks and those kinds of things. Um, it's gonna make

469
00:25:38,200 --> 00:25:40,639
Speaker 1: it so that where we lose it. A lot of times,

470
00:25:40,680 --> 00:25:43,280
Speaker 1: where we load people is when they see any kind

471
00:25:43,280 --> 00:25:47,640
Speaker 1: of juice on a plate, they're thinking, Wow, that's blood.

472
00:25:47,800 --> 00:25:52,359
Speaker 1: We can't eat that. We're all gonna die um, And

473
00:25:52,440 --> 00:25:55,960
Speaker 1: you're not. I mean, I ate, I eat raw deer.

474
00:25:56,040 --> 00:26:02,119
Speaker 1: I make deer tartar um. And when you covered up

475
00:26:02,119 --> 00:26:04,480
Speaker 1: with a dark sauce, if you want to fool somebody

476
00:26:04,880 --> 00:26:08,320
Speaker 1: into showing them what deer taste like, slice it thin,

477
00:26:08,960 --> 00:26:11,240
Speaker 1: cook it too rare to medium, mare slice it thin,

478
00:26:11,600 --> 00:26:13,240
Speaker 1: kind of throw it back in the pan with it,

479
00:26:13,600 --> 00:26:16,280
Speaker 1: like you're talking about a berry sauce or something, and

480
00:26:16,320 --> 00:26:18,920
Speaker 1: then just let them try it and they just marvel

481
00:26:19,160 --> 00:26:22,119
Speaker 1: at how tender it is. What I get all the

482
00:26:22,160 --> 00:26:24,120
Speaker 1: time is people will say, man, how did you get

483
00:26:24,119 --> 00:26:26,240
Speaker 1: it so tender? What did you put on this to

484
00:26:26,359 --> 00:26:29,440
Speaker 1: make it tender? And I said, I just didn't cover

485
00:26:29,560 --> 00:26:32,479
Speaker 1: cook it. And a lot of times I'll show them

486
00:26:32,520 --> 00:26:34,520
Speaker 1: a fiece of the meat that doesn't have that dark

487
00:26:34,560 --> 00:26:36,720
Speaker 1: sauce on it, and they kind of freak out a

488
00:26:36,760 --> 00:26:40,280
Speaker 1: little bit, but it's it's, you know, it's almost baby steps.

489
00:26:40,960 --> 00:26:45,720
Speaker 1: Some people you're never gonna get to not eat their

490
00:26:45,760 --> 00:26:48,800
Speaker 1: meat well done. They were raised that way. I've had

491
00:26:48,840 --> 00:26:51,040
Speaker 1: people call me and say, we want you to come

492
00:26:51,040 --> 00:26:54,560
Speaker 1: out to wherever it is um and cook a bunch

493
00:26:54,600 --> 00:26:57,000
Speaker 1: of deer or else for us. Okay, well, how do

494
00:26:57,040 --> 00:26:58,560
Speaker 1: you when you go to a restaurant, how do you

495
00:26:58,640 --> 00:27:02,960
Speaker 1: order your states and say, go, well well done? Everybody,

496
00:27:02,960 --> 00:27:07,439
Speaker 1: there's pretty much well done. I'm not the guy. Yeah,

497
00:27:07,680 --> 00:27:09,679
Speaker 1: I can't come out there. I can't come out there

498
00:27:09,720 --> 00:27:11,679
Speaker 1: and cook your deer well done. It's just it's not

499
00:27:11,720 --> 00:27:13,840
Speaker 1: gonna work for me. I don't know how people can

500
00:27:13,880 --> 00:27:17,560
Speaker 1: eat venison like that. Well, and you know, and my

501
00:27:17,680 --> 00:27:21,520
Speaker 1: dad was an Alabama farm boy, so he I mean,

502
00:27:21,560 --> 00:27:23,480
Speaker 1: I had ducks that were cooked for an hour and

503
00:27:23,520 --> 00:27:25,560
Speaker 1: a half and deer that was cooked until it was

504
00:27:25,600 --> 00:27:28,800
Speaker 1: completely gray. And as much as I like to hunt,

505
00:27:28,840 --> 00:27:33,200
Speaker 1: I'm thinking, man, if this is what this stuff tastes like, um,

506
00:27:33,640 --> 00:27:34,960
Speaker 1: I don't think I'm good. I don't know if I

507
00:27:34,960 --> 00:27:37,680
Speaker 1: can hunt anymore. As much as I love to hunt,

508
00:27:38,359 --> 00:27:42,840
Speaker 1: that overcooked game, to me, just doesn't taste good. And

509
00:27:42,840 --> 00:27:44,960
Speaker 1: when you talk to people and they say, God, is

510
00:27:45,000 --> 00:27:49,320
Speaker 1: it gamey? Is it livery? I'm growing nothing. No, try this.

511
00:27:50,160 --> 00:27:53,320
Speaker 1: I don't like liver. If my game tasted like liver,

512
00:27:53,760 --> 00:27:56,880
Speaker 1: I wouldn't want to eat it. Yeah. Yeah, I think

513
00:27:56,920 --> 00:27:59,520
Speaker 1: I think overcooked venison is to blame for a lot

514
00:27:59,560 --> 00:28:02,840
Speaker 1: of the negative stereotypes about that, Like you said that

515
00:28:02,960 --> 00:28:06,320
Speaker 1: gamey flavored, lots of people think is out there that

516
00:28:06,359 --> 00:28:11,920
Speaker 1: in many cases it's just a poorly prepared and cooked meat. Oh,

517
00:28:11,960 --> 00:28:14,640
Speaker 1: I agree. Yeah. Now speaking of blood, you're talking about

518
00:28:14,640 --> 00:28:17,520
Speaker 1: blood there a little bit ago Um. I've heard you

519
00:28:17,560 --> 00:28:19,919
Speaker 1: say something about or maybe I was reading it, about

520
00:28:20,040 --> 00:28:23,720
Speaker 1: the idea of wiping excess blood off of a piece

521
00:28:23,760 --> 00:28:25,959
Speaker 1: of meat beforehand. And I've always wondered about that. I've

522
00:28:25,960 --> 00:28:28,240
Speaker 1: always wondered like, should I be drying this off? Should

523
00:28:28,320 --> 00:28:30,520
Speaker 1: not be drying it off? What's your take on that?

524
00:28:32,000 --> 00:28:34,639
Speaker 1: You know, game meat, blood in general is not going

525
00:28:34,640 --> 00:28:38,000
Speaker 1: to improve the flavor. And if you've got a deer steak,

526
00:28:38,040 --> 00:28:41,120
Speaker 1: you know, let's say you've you've vacuum packed a deer

527
00:28:41,200 --> 00:28:45,480
Speaker 1: steak and it was not a bloody vacuum pack, and

528
00:28:45,520 --> 00:28:47,600
Speaker 1: then when you've got to throw it out, there's a

529
00:28:47,640 --> 00:28:50,760
Speaker 1: whole lot of blood in the bag. Um, that's not

530
00:28:50,800 --> 00:28:53,760
Speaker 1: going to help the flavor of it. Um if it

531
00:28:53,920 --> 00:28:58,000
Speaker 1: if it hasn't been necessarily aged all that well. And

532
00:28:57,800 --> 00:28:59,160
Speaker 1: then and you've got a lot of blood in there.

533
00:28:59,240 --> 00:29:04,560
Speaker 1: For instance, um with ground venison um, if I get

534
00:29:04,560 --> 00:29:07,480
Speaker 1: a package of ground venison that's really bloody, I'll put

535
00:29:07,480 --> 00:29:10,400
Speaker 1: it into a colander and just let it drain for

536
00:29:10,440 --> 00:29:13,240
Speaker 1: an hour or so. Um. I'll even kind of press

537
00:29:13,280 --> 00:29:15,440
Speaker 1: down with it on paper towels and suck a lot

538
00:29:15,440 --> 00:29:18,680
Speaker 1: of that blood out of there. It's been my experience

539
00:29:18,720 --> 00:29:23,600
Speaker 1: that if that dear steak, for instance, is I'll even

540
00:29:23,640 --> 00:29:26,440
Speaker 1: wrap it with two ply paper towels and wick some

541
00:29:26,520 --> 00:29:30,240
Speaker 1: of that blood out of there, and then you rub

542
00:29:30,240 --> 00:29:32,320
Speaker 1: it with olive oil and seasoning and that kind of thing,

543
00:29:32,320 --> 00:29:34,520
Speaker 1: and then when you throw it in the skillet, whatever

544
00:29:34,600 --> 00:29:37,120
Speaker 1: flavor you've added to it isn't going to be competing

545
00:29:37,160 --> 00:29:42,840
Speaker 1: with dear blood, which to me doesn't taste all that grain. Yeah,

546
00:29:43,200 --> 00:29:45,800
Speaker 1: maybe that's some of the irony taste that sometimes people

547
00:29:45,840 --> 00:29:51,680
Speaker 1: do talk about. Possibly, sure, sure, now we wipe off,

548
00:29:51,760 --> 00:29:53,920
Speaker 1: Let's say we we draft some of the excess blood.

549
00:29:54,320 --> 00:29:56,920
Speaker 1: Another thing that I know is recommended by a lot

550
00:29:56,960 --> 00:30:00,120
Speaker 1: of people is to rest that steak either before or

551
00:30:00,400 --> 00:30:04,120
Speaker 1: any any piece of meat, either before and or after cooking.

552
00:30:04,560 --> 00:30:06,640
Speaker 1: What's your take on that? Do you do both? Is

553
00:30:06,680 --> 00:30:10,840
Speaker 1: it just after cooking it? You know? I used to

554
00:30:10,880 --> 00:30:14,160
Speaker 1: always left the meat rest for half hour room temperature,

555
00:30:14,720 --> 00:30:17,840
Speaker 1: but I've since there's been some pretty good evidence that

556
00:30:17,960 --> 00:30:21,560
Speaker 1: actually taking a frozen deer steak and putting it on

557
00:30:21,600 --> 00:30:27,440
Speaker 1: the grill, you're you're not gonna lose any moisture content. Um,

558
00:30:27,480 --> 00:30:29,160
Speaker 1: And it's still in that way you can get a

559
00:30:29,160 --> 00:30:32,280
Speaker 1: good rare to meet your mayor in the center resting

560
00:30:32,320 --> 00:30:35,840
Speaker 1: it after. To me, it is more important because when

561
00:30:35,880 --> 00:30:37,920
Speaker 1: you when you cook any kind of meat, all of

562
00:30:37,960 --> 00:30:41,000
Speaker 1: the meat proteins, all the juices go to the coldest

563
00:30:41,040 --> 00:30:44,280
Speaker 1: part of the meat. So when you rest it, it

564
00:30:44,320 --> 00:30:46,880
Speaker 1: gives it a chance to redistribute the juice in there,

565
00:30:46,920 --> 00:30:49,960
Speaker 1: to redistribute within the meat, so that when somebody cuts

566
00:30:50,000 --> 00:30:52,960
Speaker 1: into that deer steak they don't get to this middle

567
00:30:53,040 --> 00:30:55,040
Speaker 1: part where all the juice starts running out. It's a

568
00:30:55,040 --> 00:30:58,880
Speaker 1: lot more even um. You know. One of the myths

569
00:30:59,000 --> 00:31:02,640
Speaker 1: is that people people say that when you sear meat

570
00:31:02,680 --> 00:31:06,840
Speaker 1: on the outside, it seals in the juices, and that's

571
00:31:06,920 --> 00:31:09,000
Speaker 1: just not true at all. You can cook it low

572
00:31:09,120 --> 00:31:11,320
Speaker 1: and slow, or you can cook it fast and hot.

573
00:31:11,760 --> 00:31:14,080
Speaker 1: You bring it to the same internal temperature and the

574
00:31:14,120 --> 00:31:18,600
Speaker 1: moisture content is exactly the same. Um. Searing meat on

575
00:31:18,640 --> 00:31:21,720
Speaker 1: the outside makes it taste better, but it doesn't seal

576
00:31:21,840 --> 00:31:24,800
Speaker 1: in juices. Um. You know, some people like the juices,

577
00:31:25,480 --> 00:31:32,760
Speaker 1: some people don't want me juices. So, um, you know,

578
00:31:32,920 --> 00:31:36,400
Speaker 1: I give it a good seer, don't cook it past

579
00:31:36,400 --> 00:31:39,920
Speaker 1: about a hundred and thirty five degrees, and it's there's

580
00:31:40,000 --> 00:31:42,720
Speaker 1: just absolutely nothing wrong with that dear meat. So do

581
00:31:42,760 --> 00:31:46,280
Speaker 1: you recommend always using an internal thermometer to check the

582
00:31:46,360 --> 00:31:49,720
Speaker 1: dumbness or do you ever do the finger tests? I'm

583
00:31:49,760 --> 00:31:54,600
Speaker 1: the finger test guy because I've cooked a lot of deer. Um.

584
00:31:54,640 --> 00:31:57,880
Speaker 1: I mean, I'm just it's what I do. So, but

585
00:31:58,000 --> 00:32:00,800
Speaker 1: for people that want to know, the people that are

586
00:32:00,840 --> 00:32:04,120
Speaker 1: more prone to overcooking their meat, get a meat thermometer.

587
00:32:04,280 --> 00:32:05,840
Speaker 1: You know, you can get one for five bucks at

588
00:32:05,840 --> 00:32:08,720
Speaker 1: the grocery store. Um, the same kind of one that

589
00:32:08,760 --> 00:32:13,360
Speaker 1: a lot of stuffs having their five pockets on their shirts. Um.

590
00:32:13,480 --> 00:32:17,280
Speaker 1: And if you're cooking your deer two hundred and sixty

591
00:32:17,280 --> 00:32:20,640
Speaker 1: five degrees, it's gonna be gray on the inside. And

592
00:32:20,640 --> 00:32:22,720
Speaker 1: I've had people say, no, I cook a medium rare

593
00:32:22,800 --> 00:32:25,520
Speaker 1: and I'll say, describe it to me. They say, it's

594
00:32:25,520 --> 00:32:28,360
Speaker 1: still a little pink. I said, still a little pink.

595
00:32:28,400 --> 00:32:31,719
Speaker 1: I'm telling you you're heading into the danger zone because

596
00:32:31,800 --> 00:32:34,480
Speaker 1: once it comes out of that skillet and onto the plate.

597
00:32:35,080 --> 00:32:37,360
Speaker 1: It's gonna sit there for a few minutes and it's

598
00:32:37,360 --> 00:32:41,480
Speaker 1: gonna start getting less pink and more gray. So if

599
00:32:41,480 --> 00:32:44,360
Speaker 1: you've got that meat thermometer, I would highly recommend if

600
00:32:44,360 --> 00:32:48,360
Speaker 1: you're eating well done now started about a hundred and

601
00:32:48,400 --> 00:32:52,200
Speaker 1: forty five degree internal temperature. That's gonna put you a

602
00:32:52,200 --> 00:32:55,480
Speaker 1: little bit above medium rare, and you can work your

603
00:32:55,520 --> 00:32:59,080
Speaker 1: way down to more tender as you As you get

604
00:32:59,080 --> 00:33:03,040
Speaker 1: closer to a hundred, you're going to find that that

605
00:33:03,120 --> 00:33:07,600
Speaker 1: deer is infinitely more tender. I've had people tell me

606
00:33:08,400 --> 00:33:10,640
Speaker 1: what do you do with your deer steaks after you

607
00:33:10,800 --> 00:33:15,320
Speaker 1: boil them? Um, you know, I use them for a doorstop.

608
00:33:15,320 --> 00:33:17,760
Speaker 1: I don't know why you would boil a deer stay.

609
00:33:17,800 --> 00:33:20,760
Speaker 1: But there's people listening right now that are growing, well, yeah,

610
00:33:20,800 --> 00:33:24,120
Speaker 1: we've always boiled our deer steaks, And to me, that's

611
00:33:24,160 --> 00:33:30,640
Speaker 1: just crazy. Yeah, that's shocking. Oh, I've heard it more

612
00:33:30,720 --> 00:33:34,120
Speaker 1: times than I'd like to admit to. I'm really there's

613
00:33:34,760 --> 00:33:37,920
Speaker 1: people boil. I've been places where they served me boiled

614
00:33:38,040 --> 00:33:44,960
Speaker 1: deer steaks. Um, there's nothing, there's nothing good about it. Interesting. Um,

615
00:33:45,000 --> 00:33:47,080
Speaker 1: back to the rest of the meat. Real quick on

616
00:33:47,120 --> 00:33:50,400
Speaker 1: the specifics of that. How long, because I've heard some

617
00:33:50,440 --> 00:33:53,480
Speaker 1: people tell me five minutes, some people say shorter or longer.

618
00:33:53,520 --> 00:33:56,360
Speaker 1: What's your recommendation for that? How long it needs to rest?

619
00:33:56,480 --> 00:33:58,800
Speaker 1: And then do I tend it with luminum foil or

620
00:33:58,840 --> 00:34:02,200
Speaker 1: do I just let it out to room temperature? Well,

621
00:34:02,680 --> 00:34:05,240
Speaker 1: I like to tendant with foil, just because it's going

622
00:34:05,320 --> 00:34:07,720
Speaker 1: to cool off. Um. You know, there's not not a

623
00:34:07,720 --> 00:34:09,600
Speaker 1: whole lot of fat in the deer steak to keep

624
00:34:09,600 --> 00:34:12,080
Speaker 1: it hot, to give it make it very forgiving. So

625
00:34:12,880 --> 00:34:15,080
Speaker 1: if you air on the undercooked side, if you take

626
00:34:15,080 --> 00:34:17,359
Speaker 1: it off at a thirty degrees, put a little tent

627
00:34:17,480 --> 00:34:19,920
Speaker 1: over the top, just let it rest for five minutes

628
00:34:19,960 --> 00:34:22,040
Speaker 1: because you don't want to You don't want a cold

629
00:34:22,160 --> 00:34:25,719
Speaker 1: deer steak. Um. And you can't rest it in the

630
00:34:25,719 --> 00:34:29,200
Speaker 1: oven because then that's not really resting it. So just

631
00:34:29,280 --> 00:34:31,400
Speaker 1: let it sit. If you if you have a hot

632
00:34:31,440 --> 00:34:34,400
Speaker 1: plate that you're putting it on, that's fine. You know.

633
00:34:34,480 --> 00:34:36,840
Speaker 1: I'll take a plate, put a little water on it

634
00:34:36,880 --> 00:34:39,280
Speaker 1: and stick it to microwave for three minutes to get hot,

635
00:34:39,840 --> 00:34:42,520
Speaker 1: and then let that deer steak rest on that warm

636
00:34:42,520 --> 00:34:45,319
Speaker 1: plate with a little loosely tinted foil over the top

637
00:34:45,920 --> 00:34:47,840
Speaker 1: five minutes for a deer steak, there is plenty. For

638
00:34:47,920 --> 00:34:50,400
Speaker 1: a bigger roast, you want to let it rest about

639
00:34:50,440 --> 00:34:54,080
Speaker 1: ten or fifteen minutes um, and then when you do

640
00:34:54,120 --> 00:34:57,440
Speaker 1: slice into it, you'll find that the juice is distributed

641
00:34:57,480 --> 00:34:59,040
Speaker 1: a lot more evenly and you're not going to have

642
00:34:59,120 --> 00:35:03,040
Speaker 1: dry spots and moist spot So with that roast, when

643
00:35:03,040 --> 00:35:05,680
Speaker 1: you say you need to let that roast rest, would

644
00:35:05,680 --> 00:35:07,520
Speaker 1: it count as resting if I have it like in

645
00:35:07,520 --> 00:35:10,120
Speaker 1: a crock pot on warm or is that still cooking it?

646
00:35:10,160 --> 00:35:11,880
Speaker 1: I need to take it out and set it out

647
00:35:12,000 --> 00:35:14,840
Speaker 1: for that period time? Yeah, that's that's still cooking it.

648
00:35:14,880 --> 00:35:16,719
Speaker 1: And when you're cooking it in a crock pot, are

649
00:35:16,760 --> 00:35:19,839
Speaker 1: you cooking it two medium mirror? Are you doing like

650
00:35:19,880 --> 00:35:23,120
Speaker 1: a it's it's it's still on the rare side because

651
00:35:23,120 --> 00:35:26,439
Speaker 1: a lot of crock pot is is what we use

652
00:35:26,600 --> 00:35:29,880
Speaker 1: for the lesser cuts and more people are looking for

653
00:35:29,960 --> 00:35:33,799
Speaker 1: more of a pot roast consistency. So if you're looking

654
00:35:33,840 --> 00:35:37,560
Speaker 1: for that tender pot roast consistency, um, you know you

655
00:35:37,560 --> 00:35:40,239
Speaker 1: can leave it in the crock pot indefinitely and it's

656
00:35:40,280 --> 00:35:43,360
Speaker 1: not going to make any difference. The resting part is

657
00:35:43,400 --> 00:35:45,200
Speaker 1: if you're going for a roast that's going to be

658
00:35:46,680 --> 00:35:48,880
Speaker 1: like sliced roast beef, that you would get it a

659
00:35:48,920 --> 00:35:52,440
Speaker 1: deli with that nice red color in there, come out

660
00:35:52,480 --> 00:35:54,440
Speaker 1: of the crock pot. Need to let it rest on

661
00:35:54,480 --> 00:35:57,440
Speaker 1: that warm plate for that ten or fifteen minutes and

662
00:35:57,480 --> 00:35:59,839
Speaker 1: then when you slice it, you're not gonna have all

663
00:35:59,840 --> 00:36:02,600
Speaker 1: the lad running. Now I follow you. So, so yeah,

664
00:36:02,600 --> 00:36:05,160
Speaker 1: with my roast, I've always we've always done them kind

665
00:36:05,160 --> 00:36:07,319
Speaker 1: of crock pot style or like in a Dutch oven.

666
00:36:07,360 --> 00:36:10,440
Speaker 1: I guess um where it's just a long long time

667
00:36:10,640 --> 00:36:12,800
Speaker 1: with you know, some type of broth or stock or

668
00:36:12,840 --> 00:36:15,200
Speaker 1: and vegetables and all that kind of stuff. How would

669
00:36:15,200 --> 00:36:17,879
Speaker 1: you go about doing the big kind of roast beef

670
00:36:17,880 --> 00:36:20,560
Speaker 1: style thing where you're gonna slice off pieces. I've never

671
00:36:20,600 --> 00:36:24,080
Speaker 1: done that. What's the what's the strategy there? Well, the

672
00:36:24,120 --> 00:36:26,279
Speaker 1: strategy you bone it out first, so you're going to

673
00:36:26,360 --> 00:36:29,759
Speaker 1: remove that leg bone in there, and then um, you

674
00:36:29,800 --> 00:36:31,520
Speaker 1: want to want What I like to do is I'd

675
00:36:31,560 --> 00:36:35,560
Speaker 1: like to kind of butterfly it out, season it liberally

676
00:36:35,800 --> 00:36:39,480
Speaker 1: with olive oil, garlic, high mountain salt, and pepper, whatever

677
00:36:39,480 --> 00:36:41,799
Speaker 1: you got, roll it back up and tie it with

678
00:36:41,880 --> 00:36:46,320
Speaker 1: some string um and then I'll take some more olive

679
00:36:46,320 --> 00:36:49,319
Speaker 1: oil on the outside and I'll brown it. You know,

680
00:36:49,600 --> 00:36:51,640
Speaker 1: Dutch ovens a great way to do it. You brown

681
00:36:51,719 --> 00:36:55,399
Speaker 1: it on the outside, um, and I like to put

682
00:36:55,400 --> 00:36:57,560
Speaker 1: a little liquid in there, whether it's wine or beef

683
00:36:57,560 --> 00:37:01,200
Speaker 1: broth or whatever, um to lit on it stick at

684
00:37:01,239 --> 00:37:03,560
Speaker 1: the oven. You want to get it to about a

685
00:37:03,680 --> 00:37:08,000
Speaker 1: hundred and thirty hundred and thirty five degree internal temperature,

686
00:37:09,000 --> 00:37:12,239
Speaker 1: and then you know it's gonna work just like roast

687
00:37:12,280 --> 00:37:14,760
Speaker 1: beefs and you want to take it out. You untie

688
00:37:14,760 --> 00:37:18,160
Speaker 1: it and then you slice it. And what it does, Um,

689
00:37:18,239 --> 00:37:20,280
Speaker 1: You're still going to have some of that connective tissue

690
00:37:20,280 --> 00:37:22,560
Speaker 1: in there that won't dissolve at a hundred and thirty

691
00:37:22,600 --> 00:37:27,200
Speaker 1: five degrees. But for the most part, um, it's it's

692
00:37:27,239 --> 00:37:29,560
Speaker 1: still a great piece of meat. You just have to

693
00:37:29,600 --> 00:37:32,560
Speaker 1: be very careful because the grain on those different muscles

694
00:37:32,600 --> 00:37:36,040
Speaker 1: are going to be running in different directions. So as

695
00:37:36,040 --> 00:37:38,360
Speaker 1: you're slicing across the grain, you may get to a

696
00:37:38,400 --> 00:37:42,319
Speaker 1: piece that's a little chewy. Just kind of take a

697
00:37:42,320 --> 00:37:44,960
Speaker 1: look at where that grain is and always go across

698
00:37:45,000 --> 00:37:50,360
Speaker 1: the grain, and you know it makes a great sandwich. Um.

699
00:37:50,400 --> 00:37:53,560
Speaker 1: If you do it kind of Texas style. UM. You

700
00:37:53,600 --> 00:37:55,359
Speaker 1: can do it in a smoker or in a grill

701
00:37:55,480 --> 00:37:57,920
Speaker 1: at low temp um, and you want to give it

702
00:37:57,960 --> 00:38:02,480
Speaker 1: a mop, which is basically melted butter, a little bit

703
00:38:02,520 --> 00:38:06,680
Speaker 1: of garlic and some water, um, and you just brush

704
00:38:06,719 --> 00:38:08,600
Speaker 1: it while it's doing that. It's gonna keep it moist

705
00:38:08,640 --> 00:38:10,960
Speaker 1: while it's cooking, and it's going to give it a

706
00:38:11,040 --> 00:38:13,799
Speaker 1: nice crust on the outside. I mean, we like, we

707
00:38:13,880 --> 00:38:17,600
Speaker 1: like roast beef that's crusty on the outside and medium

708
00:38:17,600 --> 00:38:19,680
Speaker 1: mirror on the inside. And you can do the same

709
00:38:19,719 --> 00:38:24,160
Speaker 1: thing with your deer roasts. That sounds really good. Um.

710
00:38:24,160 --> 00:38:27,200
Speaker 1: Speaking of stock, you mentioned possibly putting in wine or

711
00:38:27,680 --> 00:38:29,279
Speaker 1: broth or stock or something like that. Do you ever

712
00:38:29,360 --> 00:38:32,600
Speaker 1: make your own venison stock? Is that? Is that something

713
00:38:32,640 --> 00:38:35,200
Speaker 1: that is relatively easy for the average person to do

714
00:38:36,560 --> 00:38:40,279
Speaker 1: all the time? Um? I have there's usually a pot

715
00:38:40,320 --> 00:38:44,720
Speaker 1: of stock going at my house, whether it's water fowl

716
00:38:44,960 --> 00:38:48,560
Speaker 1: right now, that's pheasant stock in there. Um. If you

717
00:38:48,600 --> 00:38:51,480
Speaker 1: take the deer bones, um and you get you what

718
00:38:51,680 --> 00:38:55,120
Speaker 1: you want to do is um, the bigger bones if

719
00:38:55,160 --> 00:38:57,279
Speaker 1: you can slice them in half, because you want to

720
00:38:57,280 --> 00:39:01,239
Speaker 1: get to that marrow on the inside. Um, you roast

721
00:39:01,320 --> 00:39:04,200
Speaker 1: them in a in a pan in the oven. Get

722
00:39:04,239 --> 00:39:07,680
Speaker 1: them nice and browned. Throw in some celery, carrot onion,

723
00:39:08,920 --> 00:39:11,479
Speaker 1: get everything really nice and brown. And then I dumped

724
00:39:11,520 --> 00:39:14,600
Speaker 1: all of that into a stock pot. Throw in some

725
00:39:14,760 --> 00:39:19,920
Speaker 1: fresh rosemary, some garlic. Um. Just cover everything with cold water,

726
00:39:19,960 --> 00:39:21,920
Speaker 1: because what we want to do. The cold water is

727
00:39:21,920 --> 00:39:24,000
Speaker 1: going to help bring the collagen out. When you make

728
00:39:24,000 --> 00:39:28,120
Speaker 1: the stock, bring it to almost a boil, and then

729
00:39:28,520 --> 00:39:34,399
Speaker 1: keep it uncovered. Let it simmer low temperature all night long. Um.

730
00:39:34,440 --> 00:39:36,160
Speaker 1: In the morning, you're going to walk into the kitchen

731
00:39:36,200 --> 00:39:40,400
Speaker 1: and go, wow, what is that incredible smell? Um you

732
00:39:40,520 --> 00:39:43,000
Speaker 1: take you take the bone out, I kind of pour

733
00:39:43,080 --> 00:39:47,000
Speaker 1: the whole thing through a colander, um the liquid that

734
00:39:47,000 --> 00:39:49,080
Speaker 1: I've gotten out of there. I then take the calindar

735
00:39:49,120 --> 00:39:51,600
Speaker 1: all line it with some cheese cloth and pour it

736
00:39:51,640 --> 00:39:54,239
Speaker 1: through that again to get the little pieces out. And

737
00:39:54,239 --> 00:39:56,640
Speaker 1: then you can take that broth and put it back

738
00:39:56,640 --> 00:39:59,440
Speaker 1: in the stock pot and reduce it by about half.

739
00:39:59,440 --> 00:40:02,520
Speaker 1: And that's going to concentrate the flavor. And now you've

740
00:40:02,560 --> 00:40:06,279
Speaker 1: got this venison broth that's so much better than any

741
00:40:06,400 --> 00:40:11,000
Speaker 1: bully on cube. Um. You know, I whether I don't

742
00:40:11,000 --> 00:40:13,640
Speaker 1: care what kind of animal it is. If I'm roasting

743
00:40:13,680 --> 00:40:18,319
Speaker 1: a few chickens, I'm gonna always take the chicken carcasses

744
00:40:18,760 --> 00:40:20,960
Speaker 1: and make stock out of it. I hate to waste

745
00:40:20,960 --> 00:40:24,080
Speaker 1: that good protein because it tastes so much better than

746
00:40:24,120 --> 00:40:26,080
Speaker 1: anything you'll get out of a can or a bully

747
00:40:26,120 --> 00:40:31,640
Speaker 1: on cube or a paste. M What what bones specifically

748
00:40:31,719 --> 00:40:35,279
Speaker 1: should we be using for that? You know, the ones

749
00:40:35,320 --> 00:40:37,960
Speaker 1: that we normally have are You know, if you if

750
00:40:38,000 --> 00:40:41,920
Speaker 1: you've got that hind quarter bone, um, any you want,

751
00:40:42,000 --> 00:40:44,120
Speaker 1: you want bone that actually had a fair amount of

752
00:40:44,120 --> 00:40:46,200
Speaker 1: meat on it to start with, because that's going to

753
00:40:46,280 --> 00:40:50,640
Speaker 1: give it flavor once it's browned. Um. You know, if

754
00:40:50,680 --> 00:40:52,560
Speaker 1: if all you've got is a bunch of ribs that

755
00:40:52,640 --> 00:40:54,920
Speaker 1: you were going to throw away, those ribs make great

756
00:40:54,960 --> 00:40:57,600
Speaker 1: stock because there's not a whole lot of meat on them,

757
00:40:57,600 --> 00:40:59,080
Speaker 1: and a lot of people don't like to mess with

758
00:40:59,120 --> 00:41:02,920
Speaker 1: a deer rib bones. Um. But if you roast them

759
00:41:03,200 --> 00:41:06,920
Speaker 1: and throw them into a big stock pot and then

760
00:41:07,000 --> 00:41:09,719
Speaker 1: reduce them down with that with that liquid in there,

761
00:41:09,760 --> 00:41:12,840
Speaker 1: they're gonna make They're gonna make great stock. If you

762
00:41:12,920 --> 00:41:16,440
Speaker 1: take you do the neck roast and you pull all

763
00:41:16,440 --> 00:41:19,080
Speaker 1: the meat off the neck roast after it's done, then

764
00:41:19,120 --> 00:41:21,920
Speaker 1: you throw that neck, roast the bones, the neck bones

765
00:41:22,080 --> 00:41:24,480
Speaker 1: into a stockpot, and make stock out of it. It's great.

766
00:41:26,120 --> 00:41:29,120
Speaker 1: What about what about leg bones? Is that too big

767
00:41:29,239 --> 00:41:31,960
Speaker 1: or yellow? Leg? Leg bones are great? You know, you

768
00:41:31,960 --> 00:41:34,600
Speaker 1: don't want to go too low, I mean anything kind

769
00:41:34,640 --> 00:41:37,719
Speaker 1: of above the shank, if there's bone leftover, if you

770
00:41:37,920 --> 00:41:40,960
Speaker 1: if you've trimmed everything out, any of the stuff that

771
00:41:41,000 --> 00:41:42,520
Speaker 1: still has the meat on it, you know, in the

772
00:41:42,680 --> 00:41:45,080
Speaker 1: sinewy parts that you haven't been able to do anything

773
00:41:45,080 --> 00:41:49,719
Speaker 1: with um once it's browned. And then once it's brown

774
00:41:49,800 --> 00:41:51,400
Speaker 1: and you made stock out it, you'll be able to

775
00:41:51,440 --> 00:41:53,279
Speaker 1: shred some of that meat off a too that was

776
00:41:53,320 --> 00:41:56,640
Speaker 1: otherwise not usable. Once you've made stock out of it,

777
00:41:57,400 --> 00:42:00,680
Speaker 1: when you pour the solid parts and of that calendar,

778
00:42:01,040 --> 00:42:03,240
Speaker 1: you can pull that meat off. It comes right off

779
00:42:03,239 --> 00:42:07,399
Speaker 1: of those otherwise sinewy parts now and you can use

780
00:42:07,440 --> 00:42:10,040
Speaker 1: that meat to make barbecue, or you can throw it

781
00:42:10,080 --> 00:42:12,840
Speaker 1: back into a soup and make a venison soup or

782
00:42:12,880 --> 00:42:16,080
Speaker 1: stew with it with that nice tender, shredded piece of

783
00:42:16,080 --> 00:42:19,520
Speaker 1: meat that would have otherwise not been usable. Yeah, that

784
00:42:19,520 --> 00:42:21,799
Speaker 1: seems like a good idea. Speaking of the things that

785
00:42:21,840 --> 00:42:25,000
Speaker 1: always you know, sometimes aren't usable, or sometimes people don't

786
00:42:25,000 --> 00:42:28,279
Speaker 1: think it's usable. You mentioned, you mentioned venison ribs. Is

787
00:42:28,320 --> 00:42:32,399
Speaker 1: there any reasonable way to use them other than this,

788
00:42:32,719 --> 00:42:34,960
Speaker 1: you know, this this stock idea because like you said,

789
00:42:34,960 --> 00:42:37,080
Speaker 1: I I think most people are intimidated by trying to

790
00:42:37,120 --> 00:42:39,719
Speaker 1: get the pieces of meat out of there. Um, can

791
00:42:39,760 --> 00:42:43,359
Speaker 1: you actually cook venison ribs like you could with you know,

792
00:42:44,000 --> 00:42:46,200
Speaker 1: real ribs? No, not real ribs, but you know, you

793
00:42:46,200 --> 00:42:48,319
Speaker 1: know there's like a like a pork rib or a

794
00:42:48,560 --> 00:42:52,480
Speaker 1: rib there's just not there's you know, on an average here,

795
00:42:52,480 --> 00:42:55,240
Speaker 1: there's just not a whole lot of meat on those ribs.

796
00:42:55,360 --> 00:42:58,520
Speaker 1: So you know, if you if, if, if you're going

797
00:42:58,560 --> 00:43:00,480
Speaker 1: to cook them, what I like to do is I'll go,

798
00:43:01,280 --> 00:43:03,480
Speaker 1: I'll take the ribs and I'll put them into a

799
00:43:03,560 --> 00:43:06,960
Speaker 1: roasting pan and get them nice and browned on the outside.

800
00:43:07,080 --> 00:43:10,400
Speaker 1: I'm gonna take my time with it until it's tending.

801
00:43:10,400 --> 00:43:14,960
Speaker 1: You know, if you're cooking baby back ribs, um you've

802
00:43:14,960 --> 00:43:18,000
Speaker 1: got you can't rush it in order. For even those

803
00:43:18,080 --> 00:43:21,640
Speaker 1: tender pork ribs, you can't do it quickly. It takes

804
00:43:21,680 --> 00:43:25,200
Speaker 1: time to get them tinder. So with the deer ribs,

805
00:43:25,280 --> 00:43:28,640
Speaker 1: little meat as there is on their um brown it,

806
00:43:29,360 --> 00:43:31,400
Speaker 1: take your time with it, put it into a covered

807
00:43:31,400 --> 00:43:35,600
Speaker 1: pan with again a can of beer, a little stock, whatever,

808
00:43:35,680 --> 00:43:38,600
Speaker 1: and then when they're when they start to get tender,

809
00:43:39,440 --> 00:43:41,879
Speaker 1: then you can slap some barbecue sauce on them, throw

810
00:43:41,960 --> 00:43:44,440
Speaker 1: them on the grill, and finish them that way. And

811
00:43:44,480 --> 00:43:46,319
Speaker 1: that way you're gonna get some flavor and they're you know,

812
00:43:46,320 --> 00:43:48,720
Speaker 1: they're good when they've got a little crust on them too.

813
00:43:49,239 --> 00:43:51,600
Speaker 1: But if you just take deer ribs to me and

814
00:43:51,680 --> 00:43:54,800
Speaker 1: throw them on the grill, they're gonna be too tough

815
00:43:54,840 --> 00:43:56,239
Speaker 1: and you're not gonna be able to get much off

816
00:43:56,280 --> 00:43:58,680
Speaker 1: the bone. You've got to get them tender first, then

817
00:43:58,760 --> 00:44:01,799
Speaker 1: grill them, and you're not going to get a bunch

818
00:44:01,840 --> 00:44:03,640
Speaker 1: of meat, but it will give you something to do

819
00:44:03,719 --> 00:44:06,920
Speaker 1: while you're watching your steaks book. Yeah, it's not a

820
00:44:06,960 --> 00:44:10,680
Speaker 1: bad idea. Another thing you've mentioned there was pulling off

821
00:44:10,680 --> 00:44:12,680
Speaker 1: some of that excess meat off of the bones and

822
00:44:12,680 --> 00:44:15,680
Speaker 1: possibly using it in like a super stew. Um. I

823
00:44:15,680 --> 00:44:19,120
Speaker 1: feel like there's like the generic stew where you just

824
00:44:19,239 --> 00:44:22,000
Speaker 1: you know, cook some stew meat and potatoes and a

825
00:44:22,000 --> 00:44:24,319
Speaker 1: couple of pieces or a couple of different vegetables. But

826
00:44:24,640 --> 00:44:27,319
Speaker 1: are there any other ways you create a stew or

827
00:44:27,360 --> 00:44:30,800
Speaker 1: soup this unique with venison that would be worth worth sharing.

828
00:44:32,160 --> 00:44:35,200
Speaker 1: You know, anything that any kind of stew recipe that

829
00:44:35,480 --> 00:44:38,880
Speaker 1: that calls for beef you can do with Dennison. Um.

830
00:44:38,920 --> 00:44:42,880
Speaker 1: I love to take um, a good dark beer like

831
00:44:42,920 --> 00:44:45,799
Speaker 1: a guinness and put that into my stew and give

832
00:44:45,800 --> 00:44:48,240
Speaker 1: it that kind of flavor. Gives it a different dimension.

833
00:44:48,360 --> 00:44:52,600
Speaker 1: I like. Um. Actually putting coffee into stews gives it

834
00:44:52,719 --> 00:44:56,680
Speaker 1: kind of an acidic edge. And people all all the time,

835
00:44:56,719 --> 00:45:00,279
Speaker 1: I'll think, what I can't put my finger on what

836
00:45:00,400 --> 00:45:02,600
Speaker 1: that flavor is, and it gives it kind of a

837
00:45:02,680 --> 00:45:07,239
Speaker 1: smoky flavor. Um. And and once that coffee reduces in

838
00:45:07,320 --> 00:45:13,799
Speaker 1: there and it gives it more character. Um. Really, anything

839
00:45:14,080 --> 00:45:16,960
Speaker 1: you can do with beef you can do with venison.

840
00:45:17,960 --> 00:45:21,320
Speaker 1: Any of your favorite beef recipes you can do with venison.

841
00:45:21,440 --> 00:45:23,520
Speaker 1: A lot of times, it's just a matter of different

842
00:45:23,560 --> 00:45:27,719
Speaker 1: cooking times. Stews are really forgiving because stew meat in

843
00:45:27,760 --> 00:45:30,319
Speaker 1: general is you can use lesser cuts of meat. You

844
00:45:30,320 --> 00:45:34,400
Speaker 1: can use those shoulder cuts, cube them up, brown them,

845
00:45:34,480 --> 00:45:37,960
Speaker 1: and then the liquid and slow heat and low temperature

846
00:45:38,080 --> 00:45:40,759
Speaker 1: is what's going to make that work. I'm telling you,

847
00:45:40,840 --> 00:45:43,200
Speaker 1: I don't care how tough the meat is. If you

848
00:45:43,239 --> 00:45:46,200
Speaker 1: cook it slowly and liquid, it will eventually be tender.

849
00:45:47,200 --> 00:45:50,040
Speaker 1: All right, Well, we are going to take a quick

850
00:45:50,040 --> 00:45:53,040
Speaker 1: break here for a word from our sponsors of this episode,

851
00:45:53,400 --> 00:45:56,600
Speaker 1: Redneck Blinds, And as I mentioned last week, Redneck is

852
00:45:56,640 --> 00:45:59,160
Speaker 1: offering a great deal for wire dont listeners through the

853
00:45:59,320 --> 00:46:01,960
Speaker 1: end of two was in sixteen. If you use promo

854
00:46:02,080 --> 00:46:05,840
Speaker 1: code wired as W I R E D at checkout

855
00:46:05,840 --> 00:46:09,120
Speaker 1: on rednext website, you can get one off their hay

856
00:46:09,120 --> 00:46:12,279
Speaker 1: bale blinds, fifty dollars off their soft side blinds, or

857
00:46:12,360 --> 00:46:16,040
Speaker 1: twenty bucks off their horrible hunting chairs or t post feeder.

858
00:46:16,480 --> 00:46:19,040
Speaker 1: And just recently I was able to chat with doctor

859
00:46:19,160 --> 00:46:21,920
Speaker 1: Grant Woods about how he's personally been using one of

860
00:46:21,960 --> 00:46:26,839
Speaker 1: these Redneck soft sided Gillie blinds with great success. Yeah.

861
00:46:26,880 --> 00:46:29,359
Speaker 1: You know, my dad's eighty six and recently he went

862
00:46:29,360 --> 00:46:32,400
Speaker 1: through a long bout of chemo, several sessions of chemos,

863
00:46:32,400 --> 00:46:34,720
Speaker 1: so he's got a little bit limited mobility right now,

864
00:46:35,480 --> 00:46:38,440
Speaker 1: and he really enjoys deer hunting, not going to climb

865
00:46:38,440 --> 00:46:41,120
Speaker 1: a ladder stand or something like that. So I simply

866
00:46:41,160 --> 00:46:44,600
Speaker 1: moved a Redneck gilly blind to the downwind side of

867
00:46:44,600 --> 00:46:47,239
Speaker 1: a plot that I had put a troll camera on.

868
00:46:47,360 --> 00:46:49,320
Speaker 1: Knew some deer were coming in. And I love the

869
00:46:49,320 --> 00:46:52,240
Speaker 1: Guillie blinds because boy they're big, they're easy getting around.

870
00:46:52,239 --> 00:46:53,759
Speaker 1: That helps with a you know, with the guy with

871
00:46:53,880 --> 00:46:55,879
Speaker 1: limited mobility, we can get him in there and he's

872
00:46:55,880 --> 00:46:59,520
Speaker 1: not stumbling or tripping, and and easy to make him comfortable.

873
00:46:59,520 --> 00:47:01,839
Speaker 1: I take him big padded lawn chair and sitting there

874
00:47:01,880 --> 00:47:05,080
Speaker 1: so he's he's comfortable. And it was a wicked code

875
00:47:05,160 --> 00:47:07,640
Speaker 1: day went out of north which was great for deer hunting,

876
00:47:07,680 --> 00:47:09,440
Speaker 1: but not so good when you're down to a hundred

877
00:47:09,480 --> 00:47:12,279
Speaker 1: thirty pounds after a chemo and you get code real easy.

878
00:47:12,719 --> 00:47:14,560
Speaker 1: Got Dad in the in the Gillie blind. And what

879
00:47:14,680 --> 00:47:16,520
Speaker 1: made this work was I mean I just moved there

880
00:47:16,560 --> 00:47:21,000
Speaker 1: literally that day, that morning, which deer often avoid anything

881
00:47:21,160 --> 00:47:23,279
Speaker 1: that new, especially this late in season. This was a

882
00:47:23,360 --> 00:47:25,600
Speaker 1: late season hunt. Like I set it right next to

883
00:47:25,640 --> 00:47:28,319
Speaker 1: a cedar tree, cut a few limbs off of it,

884
00:47:28,360 --> 00:47:30,560
Speaker 1: and just took some of the Gillie straps if you will,

885
00:47:30,680 --> 00:47:32,520
Speaker 1: or the material that makes it a Gillie blind, and

886
00:47:32,600 --> 00:47:35,880
Speaker 1: tied the cedar limbs right in front. The easiest brushing

887
00:47:35,960 --> 00:47:37,960
Speaker 1: in I've ever done if you will. I mean, just

888
00:47:38,280 --> 00:47:40,280
Speaker 1: you know, I just literally took a couple of strands,

889
00:47:40,320 --> 00:47:43,239
Speaker 1: tied some cedar branches on there. We got into blind

890
00:47:43,280 --> 00:47:46,160
Speaker 1: about three by three fifteen. We had a yearling buck

891
00:47:46,200 --> 00:47:48,239
Speaker 1: in the field and it kind of drifted on through

892
00:47:48,360 --> 00:47:50,600
Speaker 1: and then later had a bunch of does come in

893
00:47:50,640 --> 00:47:53,080
Speaker 1: and finally a nice buck come out, and my dad

894
00:47:53,160 --> 00:47:55,160
Speaker 1: was able to make the shot. But above and beyond that,

895
00:47:55,200 --> 00:47:58,240
Speaker 1: I mean, it wasn't just Dad making shot again, limited mobility,

896
00:47:58,239 --> 00:47:59,919
Speaker 1: and the deer come in a kind of an odd

897
00:48:00,080 --> 00:48:02,319
Speaker 1: angle in the field and I had to get my

898
00:48:02,400 --> 00:48:05,160
Speaker 1: dad up. He uses a cane, so not easy to do.

899
00:48:05,560 --> 00:48:07,360
Speaker 1: Move the chair over just a little bit so he

900
00:48:07,400 --> 00:48:10,040
Speaker 1: could be more comfortable. You and I would just leaned

901
00:48:10,040 --> 00:48:12,640
Speaker 1: over in shop, but my Dad's not that flexible. And

902
00:48:13,120 --> 00:48:16,160
Speaker 1: God was able to do all that without alerting the deer.

903
00:48:16,239 --> 00:48:19,200
Speaker 1: In late season, I thought that was a huge testimony

904
00:48:19,560 --> 00:48:23,279
Speaker 1: to how well a gilly blind works. Awesome story there

905
00:48:23,280 --> 00:48:25,880
Speaker 1: from Grant and again, if you're interested in picking up

906
00:48:25,920 --> 00:48:28,320
Speaker 1: a gilly blind or anything else from Redneck for yourself,

907
00:48:28,600 --> 00:48:31,520
Speaker 1: be sure to head to Redneck Blinds dot com and

908
00:48:31,640 --> 00:48:35,920
Speaker 1: use promo code wired. That's promo code w I R E. D.

909
00:48:36,520 --> 00:48:38,720
Speaker 1: And that's through the end of two thousand and sixteen,

910
00:48:39,200 --> 00:48:42,600
Speaker 1: and now back to the show. Yeah, that seems to be.

911
00:48:43,320 --> 00:48:44,920
Speaker 1: It seems to be one of those rules. It's hard

912
00:48:44,960 --> 00:48:47,279
Speaker 1: and fast and and and thank goodness because it helps

913
00:48:47,280 --> 00:48:49,359
Speaker 1: a lot of us out when we do. You know,

914
00:48:49,400 --> 00:48:51,680
Speaker 1: we've got that type of cut that otherwise would be

915
00:48:51,800 --> 00:48:56,080
Speaker 1: would be tough to deal with. I'm curious when it

916
00:48:56,160 --> 00:48:59,600
Speaker 1: comes to chili. You talked about some of the soups

917
00:48:59,600 --> 00:49:01,920
Speaker 1: and stew as chili is another one that is a

918
00:49:02,000 --> 00:49:06,239
Speaker 1: frequent venison dish that Lava's are working with. What's your

919
00:49:06,560 --> 00:49:11,520
Speaker 1: what's your ideal chili recipe? Gonna look like mine is

920
00:49:11,560 --> 00:49:14,880
Speaker 1: going to be more of a Southwestern and it's not ground,

921
00:49:15,080 --> 00:49:18,880
Speaker 1: it's cubed um. You know. The reason I think we

922
00:49:19,080 --> 00:49:20,799
Speaker 1: have a lot of chili, a lot of venison chili

923
00:49:20,880 --> 00:49:24,160
Speaker 1: out there, is because people have similar to their meat ground.

924
00:49:25,040 --> 00:49:27,799
Speaker 1: Whereas if you take that hind quarter, you bone it out,

925
00:49:27,920 --> 00:49:32,120
Speaker 1: you tube out at meat, and you brown it um

926
00:49:32,200 --> 00:49:38,320
Speaker 1: and then I'll throw in um chopped onions, some different

927
00:49:38,400 --> 00:49:41,400
Speaker 1: kinds of peppers. I like to use Anaheim's and Pablanos

928
00:49:41,960 --> 00:49:45,120
Speaker 1: and get them nice and soft. Um I'll put in

929
00:49:45,239 --> 00:49:49,359
Speaker 1: a little bit of of either beef or chicken broth

930
00:49:49,520 --> 00:49:55,279
Speaker 1: or game broth, um, some tomatios, fresh cilantro human to

931
00:49:55,400 --> 00:49:59,160
Speaker 1: season it, some cuman, a little chili powder, salt and pepper,

932
00:49:59,800 --> 00:50:03,640
Speaker 1: and just let that simmer until it gets really really tender.

933
00:50:04,239 --> 00:50:07,040
Speaker 1: UM serve it with warm flour tortillas, and people can

934
00:50:07,080 --> 00:50:09,279
Speaker 1: just kind of spoon it into the flower tortilla and

935
00:50:09,320 --> 00:50:12,719
Speaker 1: wrap it up. Um, you can take you can do

936
00:50:12,760 --> 00:50:16,200
Speaker 1: a chili colorado, the same kind of thing, except you

937
00:50:16,239 --> 00:50:19,120
Speaker 1: know those dried chilies that we see hanging in the

938
00:50:19,360 --> 00:50:22,239
Speaker 1: plastic bag in the Hispanic section of the market. A

939
00:50:22,239 --> 00:50:23,800
Speaker 1: lot of people don't know what to do with those.

940
00:50:24,440 --> 00:50:27,439
Speaker 1: You soak them in hot water for thirty minutes. Um,

941
00:50:27,640 --> 00:50:30,359
Speaker 1: take the stem and the seeds out, throw them into

942
00:50:30,360 --> 00:50:32,680
Speaker 1: a fruit food processor with a little bit of that

943
00:50:32,760 --> 00:50:36,520
Speaker 1: water that you had soaking them, and UM, that's going

944
00:50:36,560 --> 00:50:41,560
Speaker 1: to give it that rich red color to your chili. Um.

945
00:50:41,600 --> 00:50:44,080
Speaker 1: All too often, what most people do is they take

946
00:50:44,120 --> 00:50:47,120
Speaker 1: their ground venison, and a lot of times it's ground

947
00:50:47,160 --> 00:50:49,960
Speaker 1: too fine. I like more of a coarse grind. I

948
00:50:50,080 --> 00:50:53,680
Speaker 1: like to add about either pork or fatty pork or

949
00:50:53,719 --> 00:50:56,920
Speaker 1: beef to my grind um, and then you throw in

950
00:50:57,000 --> 00:50:59,960
Speaker 1: the you know, the chili seasoning mix and the onions

951
00:51:00,000 --> 00:51:03,040
Speaker 1: and whatever, and it tastes good. Um, But I like

952
00:51:03,120 --> 00:51:05,840
Speaker 1: to do it a little bit different. Um. Lived in

953
00:51:05,880 --> 00:51:08,200
Speaker 1: Arizona for a number of years and kind of like

954
00:51:08,280 --> 00:51:12,040
Speaker 1: that Southwestern flavor. So I'd rather have a cube than

955
00:51:12,160 --> 00:51:15,000
Speaker 1: ground if I have a preference. Yeah, it does sound

956
00:51:15,000 --> 00:51:17,600
Speaker 1: like a pretty good take on it. Um. Speaking of

957
00:51:17,600 --> 00:51:20,920
Speaker 1: ground venison, like you mentioned so many hunters, we have

958
00:51:21,000 --> 00:51:24,000
Speaker 1: so much ground venison, and I feel like there's like

959
00:51:24,120 --> 00:51:26,000
Speaker 1: a lot of us, Like I'm guilty of this too.

960
00:51:26,239 --> 00:51:28,200
Speaker 1: You kind of have a couple of fallback things that

961
00:51:28,239 --> 00:51:30,520
Speaker 1: you do with that ground venison, but over the course

962
00:51:30,560 --> 00:51:32,400
Speaker 1: of a year, you end up eating the same stuff

963
00:51:32,440 --> 00:51:34,759
Speaker 1: over and over and over. It's like, Okay, I'm having chili,

964
00:51:34,960 --> 00:51:38,160
Speaker 1: we're hamburgers, and then we're gonna have you know, Italian

965
00:51:38,239 --> 00:51:40,440
Speaker 1: like pasta with meat sauce. Um. Do you have any

966
00:51:40,520 --> 00:51:42,799
Speaker 1: unique ideas for how to use that ground vencon that's

967
00:51:42,840 --> 00:51:44,920
Speaker 1: maybe a little bit different than what we're used to.

968
00:51:46,360 --> 00:51:48,040
Speaker 1: You know, I use it for meat loaf a lot,

969
00:51:48,360 --> 00:51:54,160
Speaker 1: and I'll take ground venison, ground veal, ground pork, whatever

970
00:51:54,640 --> 00:51:57,520
Speaker 1: whatever is on sale and mix it up with it again.

971
00:51:57,560 --> 00:51:59,920
Speaker 1: I might go Southwestern on that too and put in

972
00:52:00,080 --> 00:52:04,840
Speaker 1: some fresh corn and halapeno peppers and some cheese in

973
00:52:04,880 --> 00:52:08,200
Speaker 1: there and do my And then what's really good about

974
00:52:08,239 --> 00:52:11,160
Speaker 1: it is the next day, after you're eating a meat loaf,

975
00:52:11,160 --> 00:52:15,080
Speaker 1: you slice that up, throw it into a skillet and

976
00:52:15,160 --> 00:52:18,520
Speaker 1: make a really cool meat loaf sandwich out of it. Um,

977
00:52:18,680 --> 00:52:23,040
Speaker 1: some good crusty bread on both sides. Uh, take some mayonnaise,

978
00:52:23,239 --> 00:52:26,600
Speaker 1: squeeze some lime juice and some saracha in there, and

979
00:52:26,640 --> 00:52:29,680
Speaker 1: make a lime saracha mayo to put on top of

980
00:52:29,719 --> 00:52:33,520
Speaker 1: your grilled meatloaf sandwich that you've made with your ground venison.

981
00:52:34,160 --> 00:52:37,839
Speaker 1: And and when you when you're making venison burgers too.

982
00:52:37,880 --> 00:52:39,840
Speaker 1: I mean, there's so many things you can do with

983
00:52:39,920 --> 00:52:46,280
Speaker 1: venison burger's venison meatballs. Um, add mushrooms, peppers, garlic, onions.

984
00:52:46,360 --> 00:52:49,520
Speaker 1: I like to take a ad blue cheese, crumbled blue

985
00:52:49,600 --> 00:52:52,480
Speaker 1: cheese to my venison burger. You can either put it

986
00:52:52,560 --> 00:52:54,120
Speaker 1: right in the center of it, so it's kind of

987
00:52:54,120 --> 00:52:57,600
Speaker 1: like this blue cheese surprise in the center, or mix

988
00:52:57,640 --> 00:52:59,840
Speaker 1: it up with the whole thing, um and give it

989
00:52:59,880 --> 00:53:03,320
Speaker 1: a blue cheese flavor. If you don't like blue cheese.

990
00:53:04,480 --> 00:53:07,080
Speaker 1: Use a cheese that you do like, um, And that's

991
00:53:07,080 --> 00:53:09,080
Speaker 1: actually that's going to add some moisture to it too.

992
00:53:09,160 --> 00:53:11,960
Speaker 1: If you sautee a bunch of mushrooms, throw that in

993
00:53:12,080 --> 00:53:14,239
Speaker 1: with your ground mixture, it's going to give it more

994
00:53:14,320 --> 00:53:20,399
Speaker 1: moisture and more flavor. Um. You know, ground venison is dry. Um.

995
00:53:20,440 --> 00:53:22,040
Speaker 1: It doesn't have a lot of fat in it. So

996
00:53:22,200 --> 00:53:25,000
Speaker 1: I like to add some fat to it. And I'm

997
00:53:25,120 --> 00:53:28,040
Speaker 1: by no means if I've processed the deer, and if

998
00:53:28,040 --> 00:53:31,239
Speaker 1: I know it's been processed properly, I'm not afraid of

999
00:53:31,280 --> 00:53:35,120
Speaker 1: a medium rare venison burger. Yeah. So so what is

1000
00:53:35,200 --> 00:53:38,440
Speaker 1: your process for just a basic venison burger. What's the

1001
00:53:38,520 --> 00:53:43,560
Speaker 1: right way to to get that going from beginning to end? Well,

1002
00:53:43,680 --> 00:53:48,000
Speaker 1: I'm gonna take whole muscle. Rather than having get ground

1003
00:53:48,000 --> 00:53:50,680
Speaker 1: ahead of time and having a ground into burgers, I'm

1004
00:53:50,719 --> 00:53:55,280
Speaker 1: going to keep it frozen in two or three pound chunks,

1005
00:53:55,840 --> 00:53:58,000
Speaker 1: and then I'm going to throw it into a grinder

1006
00:53:58,080 --> 00:54:02,040
Speaker 1: with some I find that pork shoulder is just about

1007
00:54:02,080 --> 00:54:05,840
Speaker 1: the right consistency for me, the right amount of fat um,

1008
00:54:05,880 --> 00:54:08,920
Speaker 1: and I'm going to grind those two together. I'm gonna

1009
00:54:08,920 --> 00:54:12,279
Speaker 1: season it with salt and pepper um, and then depending

1010
00:54:12,560 --> 00:54:15,480
Speaker 1: on what kind of flavors I'm into, I can just

1011
00:54:15,560 --> 00:54:18,000
Speaker 1: take that, turn it into patties and slap it on

1012
00:54:18,040 --> 00:54:20,279
Speaker 1: the grill. And that's a great burger as long as

1013
00:54:20,280 --> 00:54:23,000
Speaker 1: you don't overcook it. That pork shoulder is going to

1014
00:54:23,320 --> 00:54:25,080
Speaker 1: make it a little bit more forgiving because it's going

1015
00:54:25,120 --> 00:54:27,920
Speaker 1: to add fat to it. Um. So if you do

1016
00:54:28,040 --> 00:54:30,520
Speaker 1: happen to cook it beyond medium rare, it's not going

1017
00:54:30,520 --> 00:54:36,080
Speaker 1: to be dried out and overcooked. Um. But that's that's

1018
00:54:36,080 --> 00:54:39,759
Speaker 1: pretty much the grind it. To me, the burger, the

1019
00:54:39,760 --> 00:54:42,640
Speaker 1: meat is gonna last a lot longer. It has more character.

1020
00:54:42,840 --> 00:54:45,600
Speaker 1: If you thawed out meat out and you grind it

1021
00:54:45,680 --> 00:54:49,200
Speaker 1: fresh with that pork shoulder, it has a better flavor

1022
00:54:49,239 --> 00:54:51,800
Speaker 1: to me than if I've got a uh, some burger

1023
00:54:51,800 --> 00:54:54,080
Speaker 1: patties that I've had in the freezer for several months.

1024
00:54:54,680 --> 00:54:58,480
Speaker 1: I like the whole muscle meat better. M So. I

1025
00:54:58,520 --> 00:55:01,359
Speaker 1: know some people, when they you know they're not able

1026
00:55:01,400 --> 00:55:03,920
Speaker 1: to grind in their own pork, they'll use different binding

1027
00:55:03,960 --> 00:55:05,759
Speaker 1: agents to try to replicate that type of thing that

1028
00:55:05,760 --> 00:55:07,759
Speaker 1: will be hold it together a little more and give

1029
00:55:07,800 --> 00:55:11,560
Speaker 1: a little more moisture like egg or bread crumbs like

1030
00:55:11,600 --> 00:55:16,279
Speaker 1: that crumbs And no, that works fine. And and I'll

1031
00:55:16,320 --> 00:55:18,400
Speaker 1: do that too if something you know, what I do

1032
00:55:18,520 --> 00:55:21,680
Speaker 1: is I'll kind of squeeze it together. If it doesn't

1033
00:55:21,680 --> 00:55:26,000
Speaker 1: hold together, then I might add a little egg. Another

1034
00:55:26,080 --> 00:55:29,040
Speaker 1: thing that I like to use back on the Southwestern bell,

1035
00:55:29,080 --> 00:55:32,040
Speaker 1: I use massa flour, the same thing that you use

1036
00:55:32,120 --> 00:55:37,359
Speaker 1: to make Tamali's with um and um. It gives it

1037
00:55:37,520 --> 00:55:40,680
Speaker 1: kind of a kind of a corn tortilla flavor on

1038
00:55:40,719 --> 00:55:44,200
Speaker 1: the outside. Um, and it's going to help it bind.

1039
00:55:44,360 --> 00:55:47,919
Speaker 1: Especially if the ground has too much blood and it's

1040
00:55:47,960 --> 00:55:51,640
Speaker 1: too moist it's not going to hold together. So if

1041
00:55:51,640 --> 00:55:54,319
Speaker 1: you just take that ground and you just dust it

1042
00:55:54,360 --> 00:55:56,840
Speaker 1: with a little bit of seasoned flour or some of

1043
00:55:56,840 --> 00:55:59,720
Speaker 1: that massa flour, and then you start making your burger

1044
00:55:59,719 --> 00:56:02,600
Speaker 1: pat with it, it will hold together. I don't like

1045
00:56:02,680 --> 00:56:05,920
Speaker 1: to use a lot of breading in there, but um,

1046
00:56:05,960 --> 00:56:07,960
Speaker 1: I'll use that too if I need it to help

1047
00:56:08,000 --> 00:56:11,440
Speaker 1: bind it. An egg of course helps as well. So

1048
00:56:11,480 --> 00:56:15,160
Speaker 1: if your burger falls apart, it's easy enough to fix

1049
00:56:15,760 --> 00:56:18,440
Speaker 1: with the egg, the bread crumbs, the flour and just

1050
00:56:18,480 --> 00:56:21,400
Speaker 1: play around with it. Give it a squeeze. See if

1051
00:56:21,440 --> 00:56:24,239
Speaker 1: it holds together, throw a little sample piece in the pan,

1052
00:56:24,840 --> 00:56:27,400
Speaker 1: and if it holds together, you're fine. If not, it

1053
00:56:27,440 --> 00:56:31,040
Speaker 1: needs a little help, then sprinkle a little flour or

1054
00:56:31,080 --> 00:56:34,600
Speaker 1: whatever on there to help bind it together. M Now,

1055
00:56:34,600 --> 00:56:36,880
Speaker 1: what about the size of your patties? You know, you

1056
00:56:36,960 --> 00:56:39,280
Speaker 1: see lots of people do the really big, thick petties.

1057
00:56:39,360 --> 00:56:41,440
Speaker 1: But then I've heard some say you gotta do the

1058
00:56:41,480 --> 00:56:45,400
Speaker 1: super thin kind of smashed burger style. Um. What what

1059
00:56:45,440 --> 00:56:47,120
Speaker 1: do you think is the best way to go about that?

1060
00:56:48,680 --> 00:56:52,200
Speaker 1: Mind's about three quarter in stick um, And then I

1061
00:56:52,239 --> 00:56:54,759
Speaker 1: just kind of pressed down a little bit and as

1062
00:56:54,760 --> 00:56:57,160
Speaker 1: it as it starts to you know, so it doesn't

1063
00:56:57,160 --> 00:57:00,120
Speaker 1: turn into into a baseball, I'll just press down on

1064
00:57:00,160 --> 00:57:04,160
Speaker 1: on it because I want that rare to medium rare. UM.

1065
00:57:04,200 --> 00:57:07,320
Speaker 1: I'm more likely to do it in a cast iron

1066
00:57:07,360 --> 00:57:11,280
Speaker 1: skillet than anything, because I like to get a hot, hot,

1067
00:57:11,360 --> 00:57:14,200
Speaker 1: hot cast iron skillet and just get it nice and

1068
00:57:14,239 --> 00:57:19,480
Speaker 1: crusty on the outside. Once it's once it's well browned

1069
00:57:19,520 --> 00:57:21,880
Speaker 1: on one side, I'm going to flip it over and

1070
00:57:21,920 --> 00:57:25,959
Speaker 1: then count to maybe twenty, put a little cheese on top,

1071
00:57:26,000 --> 00:57:28,919
Speaker 1: and that burger is done. Um to me, if it's

1072
00:57:28,960 --> 00:57:32,160
Speaker 1: if it's thinner, Um, you have a lot more chance

1073
00:57:32,160 --> 00:57:35,280
Speaker 1: of overcooking it. But you know, again, I'm not eating

1074
00:57:35,280 --> 00:57:37,480
Speaker 1: your burgers. So if you like it, if you like

1075
00:57:37,680 --> 00:57:44,040
Speaker 1: it thinner, crusty or whatever, it's it's a personal preference. Um. Um.

1076
00:57:44,200 --> 00:57:47,040
Speaker 1: I'm what I do want people to do, though, the

1077
00:57:47,040 --> 00:57:50,800
Speaker 1: people that are used to eating overcooked meat, just take

1078
00:57:50,920 --> 00:57:53,560
Speaker 1: fifteen seconds out of your life and at least try

1079
00:57:53,600 --> 00:57:57,840
Speaker 1: a piece of medium rare. Um. If you have to

1080
00:57:57,920 --> 00:58:00,439
Speaker 1: be blindfolded, or if you have to have a couple

1081
00:58:00,440 --> 00:58:04,000
Speaker 1: of classes of wine to make that work, really you're

1082
00:58:04,040 --> 00:58:06,720
Speaker 1: not gonna die. Nothing bad is going to happen. You

1083
00:58:06,840 --> 00:58:09,240
Speaker 1: might discover that you have a whole different piece of

1084
00:58:09,240 --> 00:58:12,920
Speaker 1: denison and that freezer. Yeah yeah, so so kind of

1085
00:58:12,960 --> 00:58:16,080
Speaker 1: back to that, um, you know, trying to get people

1086
00:58:16,120 --> 00:58:20,720
Speaker 1: to eat these pieces of meat a little bit more rare.

1087
00:58:21,760 --> 00:58:24,840
Speaker 1: You mentioned earlier about the idea of marinating in different

1088
00:58:24,840 --> 00:58:26,680
Speaker 1: things like that, we talked about sauces, how that might

1089
00:58:26,760 --> 00:58:29,320
Speaker 1: kind of cover up the look of some of this meat. Um,

1090
00:58:29,440 --> 00:58:32,000
Speaker 1: when it comes to marinating a piece of meat, maybe

1091
00:58:32,040 --> 00:58:34,280
Speaker 1: they'd be first steak or something along those lines. Do

1092
00:58:34,400 --> 00:58:37,560
Speaker 1: you do you have any recommended marinades do you tend

1093
00:58:37,560 --> 00:58:39,320
Speaker 1: to I think you mentioned earlier you stay away from

1094
00:58:39,320 --> 00:58:42,040
Speaker 1: it a little bit. Um. I guess what's your take

1095
00:58:42,080 --> 00:58:44,000
Speaker 1: on marionades and is there anything we should we should

1096
00:58:44,000 --> 00:58:46,080
Speaker 1: try on that other than your standard you know, tarayake

1097
00:58:46,240 --> 00:58:49,800
Speaker 1: sauce or worcestershire or that kind of thing. You know.

1098
00:58:49,880 --> 00:58:53,960
Speaker 1: I stay away from sweet marinades like terioki because it

1099
00:58:54,000 --> 00:58:56,360
Speaker 1: tends to burn on the outside when I go to cooking.

1100
00:58:57,120 --> 00:58:59,880
Speaker 1: So if my grow to marinade is going to be

1101
00:59:00,400 --> 00:59:04,640
Speaker 1: olive oil, garlic, a little bit of balsamic vinegar, UM,

1102
00:59:04,640 --> 00:59:07,080
Speaker 1: some fresh rosemary because I've got it all over the yard,

1103
00:59:07,800 --> 00:59:12,000
Speaker 1: salt and pepper, and and not a lot of balsamic

1104
00:59:12,080 --> 00:59:16,920
Speaker 1: vinegar because I don't want it to taste real sour. Um,

1105
00:59:16,960 --> 00:59:19,240
Speaker 1: and you could put a little red wine in there too,

1106
00:59:19,680 --> 00:59:24,280
Speaker 1: helps give it some flavor, some color. Um, that's my

1107
00:59:24,640 --> 00:59:30,600
Speaker 1: basic go to game marinade. Um. I've got a website

1108
00:59:30,600 --> 00:59:34,800
Speaker 1: supporting chef dot com that's got that very same marinade

1109
00:59:34,800 --> 00:59:38,919
Speaker 1: on there too. And UM, I'm not a big fan

1110
00:59:39,000 --> 00:59:41,400
Speaker 1: of trying to cover up, as we mentioned, cover up

1111
00:59:41,440 --> 00:59:45,120
Speaker 1: the flavor of the meat, um, and make it taste

1112
00:59:45,160 --> 00:59:48,440
Speaker 1: like something other than venison. I want, I want a

1113
00:59:48,600 --> 00:59:51,200
Speaker 1: mild marinade, you know, with the olive oil. That's gonna

1114
00:59:51,200 --> 00:59:54,400
Speaker 1: add some fat to it because there's really so little

1115
00:59:54,400 --> 00:59:57,520
Speaker 1: fat and deer steak. Um, it's gonna add some fat

1116
00:59:57,560 --> 00:59:59,840
Speaker 1: to it. It's gonna add some flavor to it, and

1117
01:00:00,160 --> 01:00:02,440
Speaker 1: that oil on the outside of it, it's going to

1118
01:00:02,560 --> 01:00:04,760
Speaker 1: help brown it when you do throw it on the

1119
01:00:04,800 --> 01:00:09,160
Speaker 1: grill or put it in a pan. Um that you

1120
01:00:09,200 --> 01:00:12,000
Speaker 1: know that the deer poppers and duck poppers with the

1121
01:00:12,040 --> 01:00:17,040
Speaker 1: Hallepeeno bacon, cream, cheese, etcetera. They're good, but they don't

1122
01:00:17,080 --> 01:00:20,560
Speaker 1: taste like dear to me. Yeah, it's just kind of

1123
01:00:20,560 --> 01:00:26,640
Speaker 1: an unnameable deliciousness. But well, yeah, anything with bacon in

1124
01:00:26,720 --> 01:00:28,640
Speaker 1: hallepeen you I mean, you could do that same recipe

1125
01:00:28,760 --> 01:00:30,560
Speaker 1: with your finger, and I think it takes too good.

1126
01:00:31,360 --> 01:00:35,680
Speaker 1: Let's not test them. I just hate to do that

1127
01:00:35,760 --> 01:00:43,240
Speaker 1: to my venison. Yeah, oh that's funny. Um. So we're

1128
01:00:43,280 --> 01:00:47,520
Speaker 1: moving into the holiday season, all right. Christmas is coming

1129
01:00:47,600 --> 01:00:49,400
Speaker 1: up here. A lot of people are going to be

1130
01:00:49,480 --> 01:00:52,840
Speaker 1: fixing maybe some of their own venison for their family

1131
01:00:52,880 --> 01:00:58,400
Speaker 1: and friends. I'm curious, first, venison appetizers, do you have

1132
01:00:58,440 --> 01:01:01,080
Speaker 1: anything on that front we should be thinking about to

1133
01:01:01,280 --> 01:01:04,880
Speaker 1: start off the meal. You know, that's a that's a

1134
01:01:04,920 --> 01:01:08,840
Speaker 1: great use for that tender loin. UM, a little grilled

1135
01:01:08,840 --> 01:01:13,560
Speaker 1: tender loin, maybe just a little mild mustard dipping sauce

1136
01:01:14,440 --> 01:01:18,520
Speaker 1: while you're everybody's in the kits and waiting around. Um.

1137
01:01:18,680 --> 01:01:23,200
Speaker 1: The you can use every part of that deer for

1138
01:01:23,320 --> 01:01:27,440
Speaker 1: that for the venison main course. UM, I'm going with

1139
01:01:27,480 --> 01:01:30,920
Speaker 1: that that whole loin, that backstrap that I was talking about,

1140
01:01:31,520 --> 01:01:35,400
Speaker 1: and I'm going to give it a rub with um

1141
01:01:35,520 --> 01:01:38,640
Speaker 1: olive oil, salt, pepper, a little bit of coffee in

1142
01:01:38,680 --> 01:01:41,800
Speaker 1: that rub too. Gives it again, It gives it, makes

1143
01:01:41,840 --> 01:01:44,440
Speaker 1: it darker on the outside, gives it a nice crust.

1144
01:01:44,560 --> 01:01:47,880
Speaker 1: You just take some ground coffee, you can use instant,

1145
01:01:47,920 --> 01:01:50,080
Speaker 1: you can use whatever grounds were left over from your

1146
01:01:50,080 --> 01:01:54,560
Speaker 1: coffee this morning, and add that to the rub. Um

1147
01:01:54,880 --> 01:01:57,760
Speaker 1: brown it well on the outside. I don't care if

1148
01:01:57,760 --> 01:02:01,280
Speaker 1: you cook it on a grill, smoke or whatever. Don't

1149
01:02:01,320 --> 01:02:06,280
Speaker 1: get it past a hundred five degrees and just you're

1150
01:02:06,280 --> 01:02:11,800
Speaker 1: gonna have this delicious medium rare backstrap. Slice it servant

1151
01:02:11,800 --> 01:02:15,120
Speaker 1: with some mustard, with some horse radish sauce, just like

1152
01:02:15,200 --> 01:02:19,959
Speaker 1: you do primary of take ground horse radish, um, some

1153
01:02:20,560 --> 01:02:25,840
Speaker 1: sour cream, a little bit of Worcestershire and some fresh rosemary,

1154
01:02:25,880 --> 01:02:29,480
Speaker 1: and you serve that on the side. If you don't

1155
01:02:29,520 --> 01:02:31,640
Speaker 1: like that, you just don't deserve to be in this

1156
01:02:31,800 --> 01:02:36,520
Speaker 1: venicinem telling you it's so good. Um. You know, any

1157
01:02:36,520 --> 01:02:40,560
Speaker 1: of the other appetizers too. If you if you take um,

1158
01:02:40,640 --> 01:02:43,640
Speaker 1: some of the smaller um muscles out of the hind quarter,

1159
01:02:44,200 --> 01:02:48,720
Speaker 1: you cut them into about two inch two inch widths um,

1160
01:02:48,760 --> 01:02:51,360
Speaker 1: and you wrap the whole thing in case, the whole

1161
01:02:51,400 --> 01:02:55,720
Speaker 1: thing in bacon um and make a bacon shell. And

1162
01:02:55,760 --> 01:02:58,720
Speaker 1: I think I've got that in my cookbook too. Um.

1163
01:02:58,760 --> 01:03:01,000
Speaker 1: And then you after you grill it on the outside.

1164
01:03:01,000 --> 01:03:03,400
Speaker 1: Once the bacon is browned on the outside, it's done,

1165
01:03:03,960 --> 01:03:08,520
Speaker 1: and you slice it into little bacon wrapped venison tidbits

1166
01:03:08,560 --> 01:03:11,680
Speaker 1: with a little different sauce. That makes a great appetizer

1167
01:03:11,720 --> 01:03:15,960
Speaker 1: to any kind of skeward appetizer is great. And you

1168
01:03:16,000 --> 01:03:18,320
Speaker 1: can take some of those lesser pieces too, and you

1169
01:03:18,360 --> 01:03:21,439
Speaker 1: can dice it up, get it nice and crispy, throw

1170
01:03:21,440 --> 01:03:24,280
Speaker 1: it on your green beans, and people won't even know

1171
01:03:24,320 --> 01:03:29,480
Speaker 1: it's menicine. Wow. That's the issue here, is that's just

1172
01:03:29,520 --> 01:03:31,840
Speaker 1: about lunchtime here in Michigan. While all we're doing this

1173
01:03:31,880 --> 01:03:34,920
Speaker 1: and all this is making me very hungry. Um, so

1174
01:03:34,960 --> 01:03:36,560
Speaker 1: you don't have to kind of hit the kitchen here

1175
01:03:36,560 --> 01:03:40,640
Speaker 1: pretty quick. So those appetizer ideas you mentioned what sounds

1176
01:03:40,680 --> 01:03:43,640
Speaker 1: like a terrific main course. Is there any other ideas

1177
01:03:43,680 --> 01:03:48,320
Speaker 1: for the main course other than that loin idea? My

1178
01:03:48,400 --> 01:03:53,640
Speaker 1: all time favorite fancy food surprised dish is the Benison

1179
01:03:53,720 --> 01:03:57,040
Speaker 1: shanks that we touched on earlier. You just have to

1180
01:03:57,120 --> 01:03:59,680
Speaker 1: save up your shanks in order to feed if you're

1181
01:03:59,720 --> 01:04:03,760
Speaker 1: feeding a family. But if you take those about the

1182
01:04:03,800 --> 01:04:07,280
Speaker 1: lower legs section right about, you know, you can tell

1183
01:04:07,280 --> 01:04:11,080
Speaker 1: where the where it basically the meat stops and the

1184
01:04:11,440 --> 01:04:14,680
Speaker 1: and the sinew begins. UM. And I like to take

1185
01:04:14,760 --> 01:04:19,200
Speaker 1: them and cut them into about probably four to five

1186
01:04:19,280 --> 01:04:23,600
Speaker 1: in long pieces. UM. Tie a string around them because

1187
01:04:23,600 --> 01:04:27,600
Speaker 1: they're going to fall apart. UM, give them a good rub.

1188
01:04:28,280 --> 01:04:30,000
Speaker 1: You're gonna take I like to take. I've got a

1189
01:04:30,000 --> 01:04:32,840
Speaker 1: big square Dutch shoven that I use. UM. And I

1190
01:04:32,880 --> 01:04:34,960
Speaker 1: put a little olive oil in there, get them really

1191
01:04:35,000 --> 01:04:39,040
Speaker 1: well browned, and then I'm going to take a bottle

1192
01:04:39,040 --> 01:04:44,920
Speaker 1: of wine, a little balsamic vinegar, some garlic, fresh herbs.

1193
01:04:45,520 --> 01:04:47,880
Speaker 1: I'll throw some celery, carrot, onion in there to make

1194
01:04:47,920 --> 01:04:50,600
Speaker 1: the stock taste good. That I'm gonna cover it up

1195
01:04:50,640 --> 01:04:54,200
Speaker 1: once I've browned it and let them just sit in

1196
01:04:54,240 --> 01:04:58,760
Speaker 1: there at low temp for about three to four hours.

1197
01:04:58,840 --> 01:05:00,560
Speaker 1: That's how long it's gonna take. And this is something

1198
01:05:00,600 --> 01:05:03,720
Speaker 1: you can actually do a day ahead of time. You'll

1199
01:05:03,760 --> 01:05:07,440
Speaker 1: know what's done when that meat just wants to fall

1200
01:05:07,560 --> 01:05:10,200
Speaker 1: right off the bones. So if you've ever had short

1201
01:05:10,320 --> 01:05:13,439
Speaker 1: ribs in a restaurant, or if you've ever prepared short

1202
01:05:13,480 --> 01:05:17,160
Speaker 1: ribs where they're just so very tender and almost pot

1203
01:05:17,280 --> 01:05:21,480
Speaker 1: roast tender, that's what's going to happen with those shanks. Um.

1204
01:05:21,520 --> 01:05:25,960
Speaker 1: And you take the pan juices um, and you pour

1205
01:05:26,040 --> 01:05:28,520
Speaker 1: the liquid out, and you whisk a little butter in

1206
01:05:28,560 --> 01:05:32,440
Speaker 1: there with it, and maybe throw in some mushrooms, and

1207
01:05:32,480 --> 01:05:35,440
Speaker 1: you make that as your pan sauce. You set those

1208
01:05:35,480 --> 01:05:39,240
Speaker 1: shanks right on top with some garlic, mashed potatoes and

1209
01:05:39,320 --> 01:05:42,640
Speaker 1: your favorite vegetable in there. That's a meal that people

1210
01:05:42,640 --> 01:05:47,360
Speaker 1: are just gonna go nuts over. Yeah, that that sounds

1211
01:05:47,560 --> 01:05:51,160
Speaker 1: very good. And all that sinew in that, that that

1212
01:05:51,200 --> 01:05:53,800
Speaker 1: weird tough stuff, that kind of dissolves when you cook

1213
01:05:53,840 --> 01:05:55,600
Speaker 1: it for that long, and that in that way, right,

1214
01:05:56,000 --> 01:05:59,520
Speaker 1: it disappears. Sure, you can also take that take that

1215
01:05:59,600 --> 01:06:04,000
Speaker 1: loin and you can butterfly it. Um, take your knife,

1216
01:06:04,000 --> 01:06:06,640
Speaker 1: go along the side of it, butterfly it, and you

1217
01:06:06,680 --> 01:06:13,360
Speaker 1: can stuff it with mushrooms, cheese, presciutto any of those

1218
01:06:13,440 --> 01:06:15,680
Speaker 1: kind of flavors. Then you tie it back up with string,

1219
01:06:16,200 --> 01:06:18,000
Speaker 1: roast it, and then when you go to slice it,

1220
01:06:18,520 --> 01:06:20,600
Speaker 1: you've got this really cool center in there. You get

1221
01:06:20,600 --> 01:06:24,919
Speaker 1: a little stuffing on the inside. Put your sauce, whether

1222
01:06:24,960 --> 01:06:28,800
Speaker 1: your horse rider sauce or a wine reduction or even

1223
01:06:28,840 --> 01:06:31,720
Speaker 1: that the balsamic berry thing that we kind of touched

1224
01:06:31,720 --> 01:06:34,680
Speaker 1: on earlier too, and that is going to make for

1225
01:06:34,800 --> 01:06:40,040
Speaker 1: a great meal. Uh. You know, there's even people that

1226
01:06:40,040 --> 01:06:42,880
Speaker 1: that don't like venison. I serve on things like that.

1227
01:06:43,320 --> 01:06:47,680
Speaker 1: I just don't tell them it's venison. Um. And then

1228
01:06:47,760 --> 01:06:50,920
Speaker 1: you know, oddly enough, my wife is not a big

1229
01:06:51,000 --> 01:06:54,680
Speaker 1: venison eater. And um, I have a blog on winchester

1230
01:06:55,080 --> 01:06:58,560
Speaker 1: um white tail dot Winchester. I have a venison blog there.

1231
01:06:58,680 --> 01:07:02,200
Speaker 1: So I was doing a food photo. I was doing

1232
01:07:02,280 --> 01:07:05,520
Speaker 1: venison bull gogi, which is kind of a Korean fast

1233
01:07:05,600 --> 01:07:09,520
Speaker 1: cooked marinated venison deal and she said, what do you do.

1234
01:07:09,640 --> 01:07:11,680
Speaker 1: I said, well, you know, it's beef. It's just supposed

1235
01:07:11,720 --> 01:07:16,000
Speaker 1: to look like vendicine, and and it's for a photo.

1236
01:07:16,120 --> 01:07:18,600
Speaker 1: She goes, okay. She took it outside and she was eaten.

1237
01:07:18,960 --> 01:07:21,880
Speaker 1: She got down to one last piece and they said, ah, yeah,

1238
01:07:21,880 --> 01:07:25,320
Speaker 1: that's venicine, and she stopped eating it. She said, you

1239
01:07:25,560 --> 01:07:27,840
Speaker 1: lied to me. Said, well, you wouldn't have eaten it

1240
01:07:27,920 --> 01:07:30,200
Speaker 1: if I didn't lie to you. So I do that

1241
01:07:30,320 --> 01:07:33,320
Speaker 1: routine me with people. I will lie to them outright

1242
01:07:33,400 --> 01:07:36,400
Speaker 1: and tell them later, oh, that was venison. Because so

1243
01:07:36,440 --> 01:07:39,800
Speaker 1: many people have decided that they don't like the taste

1244
01:07:39,800 --> 01:07:42,640
Speaker 1: of venison because somebody done something wrong with their deer

1245
01:07:42,720 --> 01:07:46,680
Speaker 1: earlier and um, and they'll try it and they'll go,

1246
01:07:47,080 --> 01:07:50,360
Speaker 1: that doesn't taste like any venison I've ever had. And

1247
01:07:50,440 --> 01:07:54,040
Speaker 1: it's as simple as taking the right cut of venison

1248
01:07:54,800 --> 01:07:57,840
Speaker 1: and preparing it the right way, and in general, on

1249
01:07:57,920 --> 01:08:01,680
Speaker 1: the better cuts, don't overcook it. On the lesser cuts,

1250
01:08:01,800 --> 01:08:05,280
Speaker 1: cook it low and slow, and it'll completely fall apart

1251
01:08:05,320 --> 01:08:08,439
Speaker 1: on you. Really, if you don't like the taste of deer,

1252
01:08:08,760 --> 01:08:12,600
Speaker 1: don't blame the deer. Yeah, wise words I think right there.

1253
01:08:13,160 --> 01:08:15,960
Speaker 1: So so I don't mean to I don't mean to

1254
01:08:16,000 --> 01:08:18,920
Speaker 1: open up what might be a tough topic. But why

1255
01:08:18,960 --> 01:08:23,080
Speaker 1: doesn't your wife like to venison? You know, it's a

1256
01:08:23,200 --> 01:08:25,600
Speaker 1: it's just a thing. She didn't grow up in a

1257
01:08:25,680 --> 01:08:30,040
Speaker 1: hunting family. And you know, I've been married for thirty

1258
01:08:30,080 --> 01:08:33,479
Speaker 1: two years and so she's she's seen her share of

1259
01:08:33,520 --> 01:08:37,439
Speaker 1: an ear um, you know. And I'm always cooking wild

1260
01:08:37,479 --> 01:08:41,160
Speaker 1: game for large and small groups and television shows and things,

1261
01:08:41,280 --> 01:08:45,320
Speaker 1: and um, you know, it's just one of those things

1262
01:08:45,360 --> 01:08:49,679
Speaker 1: that she is not. She's not gonna hop on board

1263
01:08:49,680 --> 01:08:51,559
Speaker 1: on the venison thing if she hasn't done it by now.

1264
01:08:52,720 --> 01:08:56,200
Speaker 1: But I'll still sneak it in and and just not

1265
01:08:56,320 --> 01:08:58,800
Speaker 1: tell her. You know, if I you can only do it,

1266
01:08:58,840 --> 01:09:01,679
Speaker 1: you can only lie some because eventually they're going to catch,

1267
01:09:01,720 --> 01:09:06,200
Speaker 1: all right. And and so if I did it too often,

1268
01:09:06,600 --> 01:09:08,840
Speaker 1: she would suspect it all the time, even when I

1269
01:09:08,880 --> 01:09:14,559
Speaker 1: served beef. So um, it's not for everybody, you know.

1270
01:09:14,800 --> 01:09:20,519
Speaker 1: So I she you know, feels swear it well, that

1271
01:09:20,640 --> 01:09:22,680
Speaker 1: just doesn't taste right, and it's and it's in her

1272
01:09:22,680 --> 01:09:26,320
Speaker 1: head and she knows it, and um, and it's just

1273
01:09:26,360 --> 01:09:29,080
Speaker 1: one of those things I've learned to live with. Yeah,

1274
01:09:29,280 --> 01:09:31,599
Speaker 1: it is funny though, how I think a lot of people,

1275
01:09:32,200 --> 01:09:35,400
Speaker 1: especially before they've ever tried venison or wild game or anything,

1276
01:09:35,400 --> 01:09:38,720
Speaker 1: they have this preconceived notion that because it's different than

1277
01:09:38,760 --> 01:09:42,200
Speaker 1: what they're used to, or because you know, for whatever reason,

1278
01:09:42,240 --> 01:09:45,599
Speaker 1: they think, if it's a wild animal and Joe killed it, well,

1279
01:09:46,360 --> 01:09:49,080
Speaker 1: you know, that seems weird, or it's not gonna taste good.

1280
01:09:49,120 --> 01:09:51,240
Speaker 1: There's there's so many of these, I think because so

1281
01:09:51,280 --> 01:09:54,400
Speaker 1: many people are disconnected from it um, they have these

1282
01:09:54,840 --> 01:09:58,840
Speaker 1: strange assumptions about it um. In most cases, usually if

1283
01:09:58,840 --> 01:10:00,439
Speaker 1: they if they can try it with a no and mind,

1284
01:10:00,479 --> 01:10:02,840
Speaker 1: they realize there's not so much truth to it. But

1285
01:10:03,160 --> 01:10:06,800
Speaker 1: it's tough for some people to get over. I understand that. Yeah,

1286
01:10:06,800 --> 01:10:08,759
Speaker 1: a lot of people think that their meat is raised

1287
01:10:08,840 --> 01:10:12,439
Speaker 1: in shrink craft packages at the grocery store. And you know,

1288
01:10:12,520 --> 01:10:14,400
Speaker 1: you've got people coming out of the city now to

1289
01:10:14,439 --> 01:10:17,200
Speaker 1: shoot their first ear and discover the roots to their food.

1290
01:10:17,240 --> 01:10:20,080
Speaker 1: And which is great. I mean, this is that's something

1291
01:10:20,120 --> 01:10:23,800
Speaker 1: we've done all of our lives, right, It's we've we

1292
01:10:23,960 --> 01:10:25,800
Speaker 1: hunt and we bring food and we know how great

1293
01:10:25,800 --> 01:10:29,519
Speaker 1: it tastes. I think it's great that people are figuring

1294
01:10:29,560 --> 01:10:32,840
Speaker 1: out that food maybe isn't raised at the grocery store.

1295
01:10:33,720 --> 01:10:36,360
Speaker 1: But people have a mental image of oh, I can't

1296
01:10:36,400 --> 01:10:40,960
Speaker 1: believe you you're eating bandy. They're so beautiful. Well, they're

1297
01:10:40,960 --> 01:10:45,680
Speaker 1: delicious too, and and and we have to harvest our

1298
01:10:45,760 --> 01:10:49,960
Speaker 1: dear or they will be overpopulated. We're living where they were,

1299
01:10:50,280 --> 01:10:53,639
Speaker 1: and there's no choice. We have to hunt deer and

1300
01:10:53,680 --> 01:10:57,920
Speaker 1: so um, it's it's it's part of the deal. It's

1301
01:10:57,960 --> 01:11:00,360
Speaker 1: not it's not a matter of if we you know

1302
01:11:00,439 --> 01:11:02,599
Speaker 1: how that happened, if we stopped them all of a sudden,

1303
01:11:02,600 --> 01:11:05,320
Speaker 1: we couldn't not there anymore. Yeah, there'd be a bunch

1304
01:11:05,320 --> 01:11:08,639
Speaker 1: of sick, dead deer everywhere. Yeah. And then and then

1305
01:11:08,680 --> 01:11:11,640
Speaker 1: you've got people that are happily eating their ribs and

1306
01:11:11,720 --> 01:11:15,599
Speaker 1: hamburgers and things and conveniently choosing to ignore the fact

1307
01:11:15,640 --> 01:11:20,400
Speaker 1: that was once a cute calf or piglet um. And

1308
01:11:20,479 --> 01:11:22,519
Speaker 1: it's uh, like you said, when they see in a

1309
01:11:22,560 --> 01:11:26,280
Speaker 1: cell phone package it it doesn't quite connect in that

1310
01:11:26,320 --> 01:11:28,600
Speaker 1: way for them, and they just so many people have

1311
01:11:28,640 --> 01:11:30,920
Speaker 1: no idea or just choose to keep in the back

1312
01:11:30,920 --> 01:11:34,040
Speaker 1: of their mind and net everything about it. Well, and

1313
01:11:34,080 --> 01:11:36,120
Speaker 1: that's what I'll out, What do you have? Why don't

1314
01:11:36,160 --> 01:11:38,639
Speaker 1: you like cows? What do you have against cows? Eating

1315
01:11:38,680 --> 01:11:43,120
Speaker 1: them all the time? So, Scott, this has been This

1316
01:11:43,160 --> 01:11:45,599
Speaker 1: has been really helpful, I think for a lot of people.

1317
01:11:46,120 --> 01:11:49,080
Speaker 1: But if someone's listening now and they're thinking, hey, I

1318
01:11:49,080 --> 01:11:51,080
Speaker 1: want to try some of stuff, but I cannot remember

1319
01:11:51,080 --> 01:11:54,599
Speaker 1: that full recipe mentioned for such and such, where can

1320
01:11:54,640 --> 01:11:57,400
Speaker 1: they go to get more, to learn more, to get

1321
01:11:57,400 --> 01:11:59,479
Speaker 1: your cookbook or to watch your show all that kind

1322
01:11:59,479 --> 01:12:03,559
Speaker 1: of stuff. The TV show is on Sportsman Channel. It's

1323
01:12:03,560 --> 01:12:08,439
Speaker 1: called Sporting Chef and it's on Sunday mornings our Sunday

1324
01:12:08,439 --> 01:12:11,519
Speaker 1: afternoon twelve thirty p m. Eastern, and it's on a

1325
01:12:11,560 --> 01:12:14,840
Speaker 1: few other times during the week. Um. Sporting Chef dot

1326
01:12:14,880 --> 01:12:18,200
Speaker 1: com is my website. UM, we've if you go to

1327
01:12:18,240 --> 01:12:22,960
Speaker 1: Sporting Chef YouTube, Sporting Chef Instagram, We've got all sorts

1328
01:12:22,960 --> 01:12:25,760
Speaker 1: of stuff there. I'm also the cooking editor for Ducks

1329
01:12:25,800 --> 01:12:27,639
Speaker 1: Unlimited magazine, and so if you go to the Ducks

1330
01:12:27,720 --> 01:12:31,200
Speaker 1: dot org website and you're a waterfowl guy, there's plenty

1331
01:12:31,200 --> 01:12:35,240
Speaker 1: of stuff there for you. The cookbook is most easily

1332
01:12:35,280 --> 01:12:41,040
Speaker 1: accessible on Amazon, and it's the better Venison cookbook um uh,

1333
01:12:41,280 --> 01:12:45,519
Speaker 1: white Tail dot Winchester is my Venison blog. Lots of

1334
01:12:45,560 --> 01:12:48,439
Speaker 1: free information out there. I would start with the Sporting

1335
01:12:48,520 --> 01:12:52,679
Speaker 1: Chef website and the Venison the Winchester blog, and if

1336
01:12:52,840 --> 01:12:55,920
Speaker 1: if you still need more, I'd appreciate it if you

1337
01:12:55,960 --> 01:12:59,320
Speaker 1: buy a cookbook. But really, there's enough free information out

1338
01:12:59,320 --> 01:13:02,000
Speaker 1: there on what I do to keep you busy for

1339
01:13:02,000 --> 01:13:04,880
Speaker 1: a long time. Yeah. Well, well I can attest to

1340
01:13:04,880 --> 01:13:06,400
Speaker 1: to what you're putting out there. I've put some of

1341
01:13:06,400 --> 01:13:09,799
Speaker 1: these recipes to the test and have really enjoyed them.

1342
01:13:09,920 --> 01:13:14,120
Speaker 1: I think I had an apple stuffed venison backstrap relatively recently.

1343
01:13:14,160 --> 01:13:17,519
Speaker 1: That was from the cookbook. That was dynamite. Um so,

1344
01:13:17,520 --> 01:13:20,320
Speaker 1: so yeah, anyone listening highly recommend you check this stuff out.

1345
01:13:20,479 --> 01:13:22,360
Speaker 1: And Scott, thank you so much for sharing this and

1346
01:13:22,400 --> 01:13:25,400
Speaker 1: spending your time with us. Yeah, man, I appreciate it.

1347
01:13:25,439 --> 01:13:30,040
Speaker 1: Thank you, And with that we will wrap this up.

1348
01:13:30,240 --> 01:13:32,519
Speaker 1: So big thank you to our partners who helped keep

1349
01:13:32,560 --> 01:13:35,719
Speaker 1: this show on the air. So thanks to Sick Gear,

1350
01:13:35,800 --> 01:13:40,560
Speaker 1: Redneck Blinds, Hunt Ra Maps, Yettie Coolers, Ozonics, Carbon Express,

1351
01:13:40,640 --> 01:13:44,320
Speaker 1: maven Optics in the white Tail Institute of North America,

1352
01:13:44,520 --> 01:13:47,760
Speaker 1: and thank you all for listening today. Really appreciate it,

1353
01:13:47,880 --> 01:13:49,479
Speaker 1: and I hope you can put some of this venison

1354
01:13:49,479 --> 01:13:52,680
Speaker 1: cooking advice to some good youth soon. I wish you

1355
01:13:52,760 --> 01:13:54,840
Speaker 1: good luck braving the elements here on your next late

1356
01:13:54,880 --> 01:13:58,439
Speaker 1: season hunt, and I hope you'll stay while you're to hunt.

1357
01:14:00,520 --> 01:14:02,320
Speaker 1: Brought both to Pat and Beta