Latest / Wired To Hunt Podcast / Wired To Hunt Podcast #132: Scott Leysath’s Advice for Better Venison

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Wired To Hunt Podcast #132: Scott Leysath’s Advice for Better Venison · Wired To Hunt Podcast

• 0:02
  Speaker 1: Welcome to the Wired to Hunt podcast, your home for
• 0:06
  Speaker 1: deer hunting news, stories and strategies, and now your host,
• 0:11
  Speaker 1: Mark Kenyon. Welcome to the Wired to Hunt podcast. I'm
• 0:17
  Speaker 1: your host, Mark Kenyan. In this episode number one thirty two,
• 0:20
  Speaker 1: Tan the show, we're talking venison, and I'm joined by
• 0:24
  Speaker 1: Wild Game Chef, cookbook author and the host of the
• 0:27
  Speaker 1: Sporting Chef TV show, Scott Lasath. All Right, welcome to
• 0:50
  Speaker 1: the Wired to Hunt podcast, brought to you by sit
• 0:53
  Speaker 1: Ka Gear and Tan. In the show. As I just mentioned,
• 0:56
  Speaker 1: I'm joined by Scott la Seth. And if you've been
• 0:59
  Speaker 1: watching much hunting related television over the years, you've probably
• 1:02
  Speaker 1: seen Scott as he's hosted a number of different hunting
• 1:05
  Speaker 1: and cooking related TV shows, including The Sporting Chef and
• 1:09
  Speaker 1: Dead Meat. He is also the author of the Better
• 1:13
  Speaker 1: Venison cookbook, and today Scott is going to be chatting
• 1:16
  Speaker 1: with me all about this very topic of preparing and
• 1:19
  Speaker 1: cooking better venison. Hopefully, with several months of hunting season
• 1:23
  Speaker 1: now behind us, you and I hopefully we both got
• 1:26
  Speaker 1: a freezer full of venison and our goal today is
• 1:28
  Speaker 1: to give you some next level advice on how to
• 1:31
  Speaker 1: turn all that frozen meat into some absolutely delicious meals. Now,
• 1:36
  Speaker 1: Dan is actually not with us today, as I actually
• 1:39
  Speaker 1: had to record this episode earlier in the day than
• 1:42
  Speaker 1: usual so that I could get out hunting. Unfortunately, nothing
• 1:45
  Speaker 1: too exciting came of that hunt. Holy Field continues to
• 1:49
  Speaker 1: be very good at picking the right places to be
• 1:51
  Speaker 1: and I continue to not be, but I guess that's
• 1:54
  Speaker 1: probably why I enjoyed this dear so much. And speaking
• 1:58
  Speaker 1: of holy Field, I do have an update on our
• 2:00
  Speaker 1: conversation last week and that decision on whether I'm going
• 2:04
  Speaker 1: to pass him or not, you know, if he actually
• 2:07
  Speaker 1: gives me a chance, which that's no guarantee, but I'm
• 2:10
  Speaker 1: going to hold off on discussing that until Dan is
• 2:12
  Speaker 1: back so that he can ridicule me if he wants
• 2:15
  Speaker 1: to suppose. So with that said, we need to pause
• 2:18
  Speaker 1: now for a quick thank you to our partners at
• 2:21
  Speaker 1: SI Gear, who have been making this podcast possible for
• 2:24
  Speaker 1: about two years now. And unfortunately, as some of you
• 2:27
  Speaker 1: let me know, there was some kind of audio glitch.
• 2:29
  Speaker 1: I guess in the last week's episode. I screwed up
• 2:32
  Speaker 1: and it kept the Sick of story from playing properly.
• 2:35
  Speaker 1: So I figured let's try it again this week so
• 2:38
  Speaker 1: you can all see at and not see so you
• 2:40
  Speaker 1: can all hear brock Bolts sicks story. So, as I mentioned,
• 2:46
  Speaker 1: we need to thank our partners at s gear for
• 2:48
  Speaker 1: the support of this podcast and our sickest story today
• 2:51
  Speaker 1: comes from Brock Bolt of Wisconsin, and this year he
• 2:55
  Speaker 1: did something that I've been personally trying to do as
• 2:57
  Speaker 1: we've just been discussing, which is hunting and finally killing
• 3:00
  Speaker 1: a buck he'd been after for several years and after
• 3:03
  Speaker 1: multiple past encounters and tons of pictures, finally this fall
• 3:07
  Speaker 1: a shot present itself and Brock closed the deal. Now,
• 3:13
  Speaker 1: right after that shot, are you do you is it?
• 3:17
  Speaker 1: Was it shock? Was it just a celebration? Was it?
• 3:21
  Speaker 1: Did you feel any of that kind of sadness that
• 3:23
  Speaker 1: now this deer that you've been hunting is gone? Any
• 3:25
  Speaker 1: of those things happened for you? I tell you what,
• 3:28
  Speaker 1: Mark you hit it on the on the head. Every
• 3:31
  Speaker 1: single one of those emotions went through. I sat up
• 3:34
  Speaker 1: in my stand for forty five minutes because I was shaking.
• 3:37
  Speaker 1: I was emotional. I got to call my dad and
• 3:40
  Speaker 1: tell him basically, I proved you wrong. You know, I
• 3:43
  Speaker 1: knew I would get this deer. Um, it was awesome.
• 3:47
  Speaker 1: There are tears, just pumps, um. It was just amazing.
• 3:53
  Speaker 1: I'm still smiling ear to ear, it's so awesome. And
• 3:57
  Speaker 1: then you're looking at his rector right now. I imagine
• 4:01
  Speaker 1: that is a big time distraction. When I've got one
• 4:04
  Speaker 1: of those sitting in my office that it's not quite
• 4:06
  Speaker 1: up on the shoulder mount yet, I have a hard
• 4:09
  Speaker 1: time not just holding it and looking at it and
• 4:10
  Speaker 1: turning it around in my hands. It's so funny. I mean,
• 4:15
  Speaker 1: I seriously pick it up on a daily basis, and
• 4:17
  Speaker 1: just you know, I look at my other dear, my
• 4:19
  Speaker 1: shoulder months on the wall, and you know, I just
• 4:22
  Speaker 1: can't wait wait for him to be up there for
• 4:25
  Speaker 1: for the rest of my days. I guess that's awesome.
• 4:28
  Speaker 1: There's definitely a lot of special memories wrapped up in
• 4:31
  Speaker 1: those things. Oh yeah, it's it's amazing an animal can
• 4:36
  Speaker 1: pump that many emotions through your body and you know,
• 4:40
  Speaker 1: and just drive you nuts, and that that is the
• 4:45
  Speaker 1: God's honest truth. These incredible memories were made by Brock
• 4:52
  Speaker 1: while wearing his SI to gear and if you'd like
• 4:55
  Speaker 1: to learn more about sick As Technical hunting apparel for
• 4:58
  Speaker 1: White tail Hunters, you can visit at sitka gear dot com.
• 5:03
  Speaker 1: Moving on, we also need to thank our partners at
• 5:06
  Speaker 1: Yetti for their support of wired hunt. And I gotta
• 5:10
  Speaker 1: say when Yetti first came on the scene a few
• 5:12
  Speaker 1: years ago, I was a little bit skeptical, but when
• 5:15
  Speaker 1: I finally started trying their gear, I did really quickly
• 5:18
  Speaker 1: become a believer. And one example in particular that kind
• 5:22
  Speaker 1: of cemented the status of this product in my mind
• 5:25
  Speaker 1: and this brand, was this past summer, and as a
• 5:27
  Speaker 1: lot of you probably remember, my wife and I spent
• 5:29
  Speaker 1: a couple of months going out West, and to avoid
• 5:32
  Speaker 1: having to buy beef out there, we decided to bring
• 5:35
  Speaker 1: venison from home for us to have our entire two
• 5:38
  Speaker 1: months out there. So the issue though, was We're gonna
• 5:41
  Speaker 1: take five or six days to get out there, camping
• 5:43
  Speaker 1: along the way and doing different things. So I was
• 5:46
  Speaker 1: kind of concerned about whether or not we could keep
• 5:48
  Speaker 1: venison frozen and good for that entire time period. You know,
• 5:51
  Speaker 1: could I take venison out there over the course of
• 5:53
  Speaker 1: a week and have it not to frost. Well, I
• 5:56
  Speaker 1: loaded up my Yetti with two months worth of venison,
• 5:59
  Speaker 1: throw a bag of ice in there, shut the cooler
• 6:01
  Speaker 1: and put it in the back of my pickup truck,
• 6:03
  Speaker 1: and then we spent five or six days driving down
• 6:06
  Speaker 1: the highway in the summer, camping and do all this
• 6:08
  Speaker 1: kind of stuff. It was in the eighties. And when
• 6:10
  Speaker 1: we finally arrived at our rental home, I opened that
• 6:14
  Speaker 1: cooler and swear to God, everything in there was still frozen.
• 6:18
  Speaker 1: There wasn't a single bit of thawing at all. And
• 6:22
  Speaker 1: that just kind of floored me. That was like the
• 6:24
  Speaker 1: ah ha moment. And I've had similar experiences with our
• 6:27
  Speaker 1: other smaller coolers and their Rambler bottles. So if you're
• 6:31
  Speaker 1: in the market for a new cooler or you just
• 6:33
  Speaker 1: need a really bragworthy coffee cup, I really would recommend
• 6:36
  Speaker 1: considering a Yeti And if you're interested, you can learn
• 6:39
  Speaker 1: more at yeti dot com. And now back to the show,
• 6:43
  Speaker 1: and let's get Mr Scott lay Seth on the line
• 6:48
  Speaker 1: alright with us. Now on the line is Scott lay Seth.
• 6:51
  Speaker 1: Welcome to the show. Scott, good to be here. Yeah,
• 6:55
  Speaker 1: I appreciate taking the time. And uh, you know, my
• 6:58
  Speaker 1: co host Dan isn't able to be with us today,
• 7:01
  Speaker 1: but he's a guy that I think really needs to
• 7:03
  Speaker 1: hear from you, because I know from previous conversations he's
• 7:07
  Speaker 1: done a number on some of the venison that he's
• 7:09
  Speaker 1: put in the freezer. So I'm hoping that through our
• 7:12
  Speaker 1: conversation today we can get some advices can help all
• 7:15
  Speaker 1: of us successful hunters put that venison to good use. UM,
• 7:19
  Speaker 1: and talk about a lot of different techniques and ideas
• 7:21
  Speaker 1: for cooking our wild game. But I guess before we
• 7:23
  Speaker 1: get into all that stuff, UM, can you give us
• 7:26
  Speaker 1: a little bit of background for those that maybe aren't
• 7:28
  Speaker 1: familiar with who you are and what you've been doing. Um,
• 7:31
  Speaker 1: you know, how how did you get to this point
• 7:32
  Speaker 1: and what exactly what exactly you have to know? You know,
• 7:36
  Speaker 1: mine isn't exactly a well planned career path. I Um,
• 7:40
  Speaker 1: I've always hunt and fished, have a degree in psychology,
• 7:44
  Speaker 1: and I was working as a bouncer in restaurants many
• 7:47
  Speaker 1: years ago. They said, hey, you want to be a manager.
• 7:50
  Speaker 1: So I got a two week training course on how
• 7:51
  Speaker 1: to be a cook manager. Bartender got shipped from Tucson
• 7:55
  Speaker 1: to Phoenix. Had a restaurant in outside of Sacramento. I
• 7:59
  Speaker 1: love in northern CALIFORNI, and we had a game on
• 8:02
  Speaker 1: the menu. And people would say, well, how come mind
• 8:04
  Speaker 1: us and taste like yours. I'd say, we'll bring it in,
• 8:08
  Speaker 1: And people started bringing their game to us and we
• 8:10
  Speaker 1: would prepare it at the restaurant, and from there somebody
• 8:14
  Speaker 1: noticed I went to I was on h G TV
• 8:16
  Speaker 1: and for three years starting in the late nineties, and
• 8:20
  Speaker 1: I've had a show on Sportsman Channel since they started
• 8:23
  Speaker 1: twelve thirteen years ago. Um, Sporting Chef, Hunt Fish, Cook
• 8:28
  Speaker 1: Dead Meat in the latest show is a reincarnation of
• 8:31
  Speaker 1: Sporting Chef, and we you know, we're there to give
• 8:34
  Speaker 1: people some new ideas on what to do with their
• 8:36
  Speaker 1: fishing game. And you you also have a venison cookbook
• 8:41
  Speaker 1: that I actually have here in my home that's been
• 8:44
  Speaker 1: very helpful too. So so you've definitely been doing a
• 8:47
  Speaker 1: lot over the years to help help the layman cook
• 8:50
  Speaker 1: some some much improved wild game. Right. That's has that
• 8:53
  Speaker 1: been your your big goal? That's the goal. And I'm
• 8:57
  Speaker 1: not trying to outschef anybody and have the most obscure
• 9:01
  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.
• 9:15
  Speaker 1: If Dan's had some problems with his venison, the chances
• 9:18
  Speaker 1: are um, he's probably overcooked it a bit. And what
• 9:21
  Speaker 1: people need to worry about their chicken, um, not so
• 9:25
  Speaker 1: much about their venison. We don't shoot three legged deer
• 9:28
  Speaker 1: with nimes. We shoot healthy animals. And you know, different
• 9:33
  Speaker 1: parts of a deer require different kinds of cooking. And
• 9:35
  Speaker 1: it really it's almost that simple. You know that the
• 9:40
  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
• 9:50
  Speaker 1: change the way people enjoy their venison. So let's let's
• 9:54
  Speaker 1: start right there. Can you tell us which are the
• 9:56
  Speaker 1: tender cuts that should be hot and fast, which are
• 9:58
  Speaker 1: the tougher cuts that should be the other way? Well,
• 10:02
  Speaker 1: you know, the backstrap the loin is everybody's favorite. Now,
• 10:05
  Speaker 1: if I could just get processors to stop cutting those
• 10:08
  Speaker 1: up into medallions and butterflying them um as a routine
• 10:12
  Speaker 1: processing deal. That's that's one of my soapbox issues with processing.
• 10:19
  Speaker 1: I like to take that backstrap and keep it as
• 10:21
  Speaker 1: a whole LOINUM, trim some of the silver skin, Give
• 10:26
  Speaker 1: it a good rub with olive oil, salt and pepper,
• 10:28
  Speaker 1: put it on a grill, get it to about a
• 10:31
  Speaker 1: one thirty internal temperature, Slice it across the grain into
• 10:35
  Speaker 1: these delicious medallions, and it just melts in your mouth.
• 10:39
  Speaker 1: So I don't I don't know who decided that they
• 10:42
  Speaker 1: need to be butterflied into half in stick little portions,
• 10:45
  Speaker 1: but it wasn't my idea. The tender loin on the
• 10:49
  Speaker 1: inside is obviously the most tender part. It doesn't do
• 10:51
  Speaker 1: any work. A lot of those muscles in the hind
• 10:54
  Speaker 1: quarter the people grind into hamburger. If you remove them
• 10:58
  Speaker 1: from the hind quarter and you don't overcook him. You
• 11:04
  Speaker 1: don't need to marinate him in something all night long
• 11:06
  Speaker 1: to make them tender. Just don't overcook it. Slice it
• 11:09
  Speaker 1: across the grain. I do it all the time, and
• 11:11
  Speaker 1: people say, oh, wow, that's some really good backstrop, and
• 11:14
  Speaker 1: I go, no, that's actually top round or bottom round,
• 11:17
  Speaker 1: and um. The tougher cuts. One of my favorite is
• 11:22
  Speaker 1: the is venison shanks, the part that often gets cut
• 11:26
  Speaker 1: into little circles for dog treats or thrown away that
• 11:30
  Speaker 1: lower legs section. You cook it low and slow, and
• 11:34
  Speaker 1: it just falls off the bone. It's like veal osabuco.
• 11:38
  Speaker 1: It's so delicious. Um, you have to actually tie a
• 11:42
  Speaker 1: string around it when you cook it because it literally
• 11:46
  Speaker 1: will fall off the bone. That tender um, neck groast,
• 11:49
  Speaker 1: shoulder roast. That's low and slow stuff. If I'm cooking
• 11:53
  Speaker 1: a shoulder roast, Um, I leave the bone in, I
• 11:55
  Speaker 1: give it a good rub on the outside, brown it
• 11:58
  Speaker 1: put it into a roasting pain in. I'm not too
• 12:00
  Speaker 1: attached to a couple of cans of beer, some celery,
• 12:03
  Speaker 1: carrot onion covered up with foil, and in about eight
• 12:06
  Speaker 1: hours with a little bit of liquid in there, Um,
• 12:09
  Speaker 1: it's going to break down and you'll be able to
• 12:10
  Speaker 1: pull that shoulder bone out clean and these beautiful hunks
• 12:13
  Speaker 1: of meat just fall right off. Wow, that does sound good.
• 12:18
  Speaker 1: So so if you were processing your own deer, or
• 12:20
  Speaker 1: someone was processing their own deer, how would you recommend
• 12:23
  Speaker 1: they go about breaking it down? Um? And and I
• 12:26
  Speaker 1: guess what pieces and parts would you say you should
• 12:28
  Speaker 1: keep together? So you mentioned don't cut up your loins
• 12:32
  Speaker 1: right away into steaks and medallion's keep those whole. What
• 12:35
  Speaker 1: other pieces and parts would you recommend we we keep
• 12:38
  Speaker 1: whole or together, or how we should manage that when
• 12:41
  Speaker 1: we're actually doing ourselves. You know a neck rows that
• 12:45
  Speaker 1: a lot of people don't bother with necros, they're delicious.
• 12:48
  Speaker 1: You can you can sley out of neckrows. But it's
• 12:51
  Speaker 1: a lot easier just to cut the whole thing because
• 12:54
  Speaker 1: it's a tougher piece of meat, so it needs to
• 12:56
  Speaker 1: be cooked low and slow. Um the hind quarter if
• 12:59
  Speaker 1: you're not going to cook it as a whole roast. Um,
• 13:03
  Speaker 1: take a good sharp blade and remove each muscle from
• 13:07
  Speaker 1: that hind quarter. Get rid of all the silver skin.
• 13:10
  Speaker 1: Anything that's not muscle has got to go. If it's
• 13:13
  Speaker 1: an older animal, you may need to tenderize it a
• 13:16
  Speaker 1: little bit. There's a gizmo called the Jacard that has
• 13:20
  Speaker 1: these three rows of stainless steel blades, and it's kind
• 13:23
  Speaker 1: of a springloaded deal that you push down into the
• 13:26
  Speaker 1: meat and it cuts across the connective tissue. If you've
• 13:29
  Speaker 1: got a tough, older animal, that will turn your hind
• 13:33
  Speaker 1: quarter muscles into a loin like backstrap like pieces. Um
• 13:39
  Speaker 1: and uh any you know the top sirloin, keep it whole.
• 13:45
  Speaker 1: What what I get way too often is people that say,
• 13:49
  Speaker 1: give me the loins and the tender loins and then
• 13:51
  Speaker 1: grind everything else into hamburger or making into summer sausage
• 13:55
  Speaker 1: or whatever. And to me, that's just wasting a whole
• 13:58
  Speaker 1: lot of deer. So how to tell me more about
• 14:01
  Speaker 1: the Jakarta or whatever exactly it was. Are you are
• 14:04
  Speaker 1: you using that after you've cut that hind quarter into
• 14:07
  Speaker 1: stakes or are you doing that with the bigger pieces
• 14:09
  Speaker 1: of It's it's Jacard J A C C A R D.
• 14:15
  Speaker 1: And you know I've been using them for years. I've
• 14:18
  Speaker 1: got no dog on the hunt. They're not sponsors or anything.
• 14:20
  Speaker 1: They're just really handy. Um. There are other tenderizers that
• 14:24
  Speaker 1: have little steel points, little needle points. They don't work
• 14:29
  Speaker 1: nearly as good the Jacard, and I think there's a
• 14:32
  Speaker 1: couple other ones to do the same thing. They have
• 14:34
  Speaker 1: these flat stainless steel blades and you don't even It
• 14:39
  Speaker 1: doesn't change the texture of the meat. Um. It's also
• 14:42
  Speaker 1: really good for big Canada goose breasts that are not
• 14:47
  Speaker 1: normally everybody's favorite. UM. But it will tender rise it
• 14:51
  Speaker 1: without changing the composition of the meat. It doesn't turn
• 14:54
  Speaker 1: it into hamburger. You have to kind of look really
• 14:57
  Speaker 1: closely and you see these little tiny slits in it,
• 15:00
  Speaker 1: and that will break through the connective tissue and it
• 15:02
  Speaker 1: makes a gigantic difference. Now, in your book, in your cookbook,
• 15:06
  Speaker 1: The Better Venison Cookbook, I saw that you mentioned that
• 15:11
  Speaker 1: you don't recommend using meat tenderizers that you you know,
• 15:14
  Speaker 1: like a powder or something you shake onto meat. Um.
• 15:17
  Speaker 1: Why is that? Well, I think that's I and I
• 15:21
  Speaker 1: see that in a lot of hunting lodges and duck
• 15:24
  Speaker 1: clubs and things, there's a whole lot of atolls meat tenderizer. Um.
• 15:28
  Speaker 1: To me, that turns, that turns the texture. It makes
• 15:31
  Speaker 1: it too mushy um as opposed to having I like.
• 15:36
  Speaker 1: For me, the reason I think that people have gone
• 15:38
  Speaker 1: to the meat tenderizer is because they've overcooked their meat.
• 15:42
  Speaker 1: And if they just wouldn't cook it so long, you
• 15:45
  Speaker 1: don't need meat meat tenderizer. To me, it gives it
• 15:48
  Speaker 1: kind of an odd texture that isn't natural um. And
• 15:55
  Speaker 1: really there's if you've got a tough piece of meat,
• 15:58
  Speaker 1: to me, the better way to do it is is
• 16:00
  Speaker 1: to cut it up and cook it and turn it
• 16:02
  Speaker 1: into stew. You know, you get cheap stew meat at
• 16:05
  Speaker 1: the grocery store be stew meat, and it's one of
• 16:08
  Speaker 1: those things where you brown it and it's gonna get
• 16:10
  Speaker 1: really tough, but eventually it's gonna get really, really tender.
• 16:15
  Speaker 1: And to me, that's the better way of cooking a
• 16:18
  Speaker 1: tough piece of deer as opposed to putting some kind
• 16:21
  Speaker 1: of compound on it that's going to tenderize it. And
• 16:24
  Speaker 1: it really I just don't like the texture that it
• 16:26
  Speaker 1: gives it. Once it's once it's gone through the whatever
• 16:29
  Speaker 1: it is, it's in the tenderizer. So, speaking of tough deer,
• 16:33
  Speaker 1: do you give any credence to the kind of long
• 16:37
  Speaker 1: standing belief that older deer tougher, younger deer more tender.
• 16:41
  Speaker 1: Is that a real thing or is that just yeah,
• 16:43
  Speaker 1: it pretty much is. But I mean, and we've all
• 16:46
  Speaker 1: had older deer that are going, wow, this tastes really good.
• 16:51
  Speaker 1: But you know, they the older you get, you know,
• 16:54
  Speaker 1: the chances are you're pretty smart. Um. You've been able
• 16:58
  Speaker 1: to avoid most predators in humans, um, in order to
• 17:01
  Speaker 1: live that long, and you've had a pretty good workout.
• 17:04
  Speaker 1: And you know, in general, younger females, any kind of
• 17:09
  Speaker 1: animal out there, if we're going to be cooking them,
• 17:12
  Speaker 1: they're better eating than old males. It's just the way
• 17:16
  Speaker 1: it is for whatever reason. Um, you know, a young
• 17:20
  Speaker 1: dough tastes better than an old buck all day long.
• 17:25
  Speaker 1: Would you say that's the case even with like a
• 17:27
  Speaker 1: super tender cut like a backstrap, is an old buck
• 17:30
  Speaker 1: backstrap or loin not going to be as tasty as
• 17:34
  Speaker 1: the young one? Not to me, it's a different it's
• 17:37
  Speaker 1: a it's darker, it's tougher. And by the way, on
• 17:40
  Speaker 1: those loins too, Um, you'll notice that the grain runs
• 17:44
  Speaker 1: it's kind of an angle. It doesn't run at a
• 17:46
  Speaker 1: perfect perpendicular angle or something that kind of makes sense.
• 17:50
  Speaker 1: So when you go to slice that across the grain,
• 17:52
  Speaker 1: be very very careful which way the grain runs. Um,
• 17:57
  Speaker 1: it's cutting across the grain before you serve any piece
• 18:00
  Speaker 1: of meat. It's going to make a big difference on
• 18:02
  Speaker 1: how it eats. But yes, it's been my experience that
• 18:05
  Speaker 1: the older the older males are going to be tougher
• 18:09
  Speaker 1: than the young young males or young females. Can you
• 18:12
  Speaker 1: lever it on that last point in the cutting with
• 18:14
  Speaker 1: the grain versus against the grain, What exactly do you
• 18:17
  Speaker 1: mean by that and why does that make a difference.
• 18:18
  Speaker 1: How does that make a difference. Well, if you look
• 18:21
  Speaker 1: at any piece of meat um, any kind of whether
• 18:24
  Speaker 1: it's beef or deer, um, you'll see that the grain
• 18:28
  Speaker 1: runs a certain direction. You'll see the lines through the meat.
• 18:33
  Speaker 1: UM if you cut with the grain. If you're slicing
• 18:36
  Speaker 1: it with the grain, and you look at this slice
• 18:38
  Speaker 1: of meat and you see these lines running through it
• 18:40
  Speaker 1: across the length of the meat. You haven't cut across
• 18:43
  Speaker 1: the grain of the meat. UM. If you cut across it,
• 18:47
  Speaker 1: what it does is it cuts across the connective tissue
• 18:50
  Speaker 1: and when you go to eat it, it's a lot
• 18:52
  Speaker 1: more tender. UM. You'll notice you can get the same
• 18:55
  Speaker 1: piece of meat and if you slice it afterwards, cooked
• 18:58
  Speaker 1: with the grain, it's going to be a lot more
• 19:01
  Speaker 1: tougher to the tooth than if you cut it across
• 19:03
  Speaker 1: the grain. UM. If you get an older, tougher backstrop
• 19:09
  Speaker 1: and you're cooking the whole thing and you go to
• 19:11
  Speaker 1: slice it, um, you'll notice a distinct difference between cutting
• 19:15
  Speaker 1: with the grain and across the grain. Any any kind
• 19:19
  Speaker 1: of piece of meat, UM, if you're going to slice it,
• 19:22
  Speaker 1: make sure that you cut across the grain. M Interesting
• 19:27
  Speaker 1: and So are you saying that with a backstrap, it's
• 19:29
  Speaker 1: not always going to the grain, is not always going
• 19:33
  Speaker 1: to go along the length of the backstrip like you
• 19:35
  Speaker 1: would assume, or is that that is the case? No?
• 19:37
  Speaker 1: It actually it actually goes a kind of an angle
• 19:39
  Speaker 1: if you really take a look at that backstrap. And
• 19:42
  Speaker 1: so what I like to do is when I'm cutting backstrap,
• 19:45
  Speaker 1: I will cut it um along the grain first and
• 19:50
  Speaker 1: cook it in kind of sections, slicing it with the
• 19:54
  Speaker 1: grain about maybe four or three four inches wide, and
• 19:57
  Speaker 1: then I'll cook it and when I go to serve it,
• 19:59
  Speaker 1: I'll cut it across the grain. It just doesn't run either,
• 20:05
  Speaker 1: you know, a direct perpendicular all the way down the
• 20:08
  Speaker 1: line of that backstrop. It runs at an angle when
• 20:11
  Speaker 1: you look at it. It's kind of hard to explain,
• 20:14
  Speaker 1: but when you look at it, it's really obvious. Just
• 20:16
  Speaker 1: make sure that when you go to slice it, you
• 20:19
  Speaker 1: go across the grain. Mhm. That's a good that's good
• 20:23
  Speaker 1: to know. That's something I never really thought about, and
• 20:25
  Speaker 1: you would just assume that it would be running lengthwise
• 20:28
  Speaker 1: all the way down that loin like that. Um. But
• 20:30
  Speaker 1: that's very good to know. Speaking of the loins. Yeah,
• 20:33
  Speaker 1: it makes it. It will make a big difference. Yeah,
• 20:35
  Speaker 1: speaking of loins, when it comes to the tender loin,
• 20:38
  Speaker 1: especially on like a younger deer, sometimes those can be
• 20:40
  Speaker 1: so tiny there's not a whole lot there to work with.
• 20:44
  Speaker 1: Or if you you know, shot maybe high in the
• 20:47
  Speaker 1: on the lungs or something like that, you might have
• 20:49
  Speaker 1: a little bit of issue where broadhead nix it or
• 20:51
  Speaker 1: some kind of blood issue like that. Um, how do
• 20:55
  Speaker 1: you go about using those those inner tender loins, because
• 20:58
  Speaker 1: sometimes it's not really enough as a a piece of meat. No,
• 21:03
  Speaker 1: it's more of a snack on the on the little animals. Um.
• 21:07
  Speaker 1: You know, it's certainly not the same as a beef tenderloin.
• 21:10
  Speaker 1: It's just this little flat piece of meat. And you
• 21:12
  Speaker 1: know a lot of people call the backstrap tenderloin, but
• 21:14
  Speaker 1: that's the loin. It's the in that flat inside most
• 21:17
  Speaker 1: of you're talking about. Um, you know, you can try
• 21:21
  Speaker 1: and stretch your tender loin and wrap it and bacon
• 21:23
  Speaker 1: and do all those kinds of things, but really, to me,
• 21:26
  Speaker 1: it's salt, pepper, olive oil. Slap it in a hot
• 21:29
  Speaker 1: skillet or in a pan, and then cut it up
• 21:33
  Speaker 1: and give everybody just a little bite of it. Okay,
• 21:36
  Speaker 1: there's just not there's I mean, you could figure out
• 21:38
  Speaker 1: a way to stretch it, but it's so delicate, so tender.
• 21:43
  Speaker 1: Unless you happen to be long on tender loins and
• 21:45
  Speaker 1: you've got bigger deer around there, there's just not a
• 21:48
  Speaker 1: whole lot to it. Yeah. Yeah, But to your point,
• 21:52
  Speaker 1: sometimes you don't want to mask that because it's just
• 21:55
  Speaker 1: such a tender, delicious piece that keeping it simple and
• 21:59
  Speaker 1: light kind is the best way I think sometimes to
• 22:01
  Speaker 1: to enjoy something like that. Yeah, you don't, I'm with you.
• 22:06
  Speaker 1: I mean, if you you don't want to soak that
• 22:08
  Speaker 1: in something that makes it not taste like tenderloin or
• 22:11
  Speaker 1: whatever I had feel like I said, salt, pepper, olive
• 22:14
  Speaker 1: oil and go, wow, that's just melts in your mouth. Yeah. Now,
• 22:17
  Speaker 1: would you say, is that your basic recommended recipe for
• 22:21
  Speaker 1: for making a basic venison steak too? Would that be
• 22:23
  Speaker 1: your recommendation for a kind of a perfect simple venison steak?
• 22:28
  Speaker 1: You know, I'm I like to give it a good rub.
• 22:31
  Speaker 1: I'll put I'll take a venison steak, and I like
• 22:34
  Speaker 1: him on the thick side. I'll want it to be
• 22:36
  Speaker 1: about an inch stick. I'm going to rub it with
• 22:38
  Speaker 1: olive oil, fresh garlic, fresh rosemary. UM. I use a
• 22:42
  Speaker 1: lot of high Mountain seasoning. If you don't have high
• 22:44
  Speaker 1: Mountain UM, some good coarse salt and cracked pepper. UM.
• 22:50
  Speaker 1: I'm not opposed to marinating a piece of meat. I
• 22:52
  Speaker 1: just don't want to marinate a deer steak so that
• 22:55
  Speaker 1: it doesn't taste like a deer steak anymore. I'm all
• 22:58
  Speaker 1: too often what I hear from people's pen I marinated
• 23:02
  Speaker 1: it in karaaki, and then I wrapped it in hall
• 23:04
  Speaker 1: of fenu and bacon and blah, and you know it
• 23:07
  Speaker 1: doesn't even taste like deer. So good thinking that's not
• 23:11
  Speaker 1: a victory. UM. So if it's treated properly, UM, and
• 23:17
  Speaker 1: you've you've removed the silver skin, and you you know,
• 23:21
  Speaker 1: a deer steak shouldn't have it shouldn't look like a
• 23:23
  Speaker 1: cross section of a hind quarter, and have all the
• 23:26
  Speaker 1: muscles um attached with the silver skin. It should be
• 23:31
  Speaker 1: each muscle should be separate. UM. And just keep it
• 23:36
  Speaker 1: on a high heat. You want to get it too
• 23:38
  Speaker 1: rare to medium rare UM. And it makes really if
• 23:42
  Speaker 1: you take a deer steak and you cut it in
• 23:44
  Speaker 1: half and you cook half of it well done and
• 23:47
  Speaker 1: half of a medium rare. It's two very different pieces
• 23:51
  Speaker 1: of meat. Um Um. I love mushrooms, I like red wine,
• 23:56
  Speaker 1: I like balsamic vinegar. If I've got a deer steak
• 23:59
  Speaker 1: and a hot out star and skillet, I'll throw in
• 24:02
  Speaker 1: towards the end a handful of mushrooms, maybe some fresh herbs,
• 24:06
  Speaker 1: splash of wine, finish it with a little bit of butter,
• 24:09
  Speaker 1: and then just make this pan sauce that I'm going
• 24:11
  Speaker 1: to put over the top of it. But it's not
• 24:13
  Speaker 1: going to compromise what that deer taste like. I'm not
• 24:16
  Speaker 1: trying to cover up the taste of deer. Yeah. Something
• 24:19
  Speaker 1: I read in your book that I found it makes
• 24:23
  Speaker 1: a lot of sense is the idea of using a
• 24:26
  Speaker 1: sauce like that to cover up the fact that your
• 24:29
  Speaker 1: meat is medium rare because some people are a little
• 24:32
  Speaker 1: weird about that and they're concernedly. I know, like my family,
• 24:35
  Speaker 1: my whole family, for whatever reason, cooked all of our
• 24:37
  Speaker 1: steak like medium to medium well, and my mom was
• 24:41
  Speaker 1: just so paranoid about ever having anything that was even
• 24:43
  Speaker 1: the slightest bit rare, And so for her, I know
• 24:46
  Speaker 1: that if she saw this really deep red, inner medium
• 24:49
  Speaker 1: rare steak, she'd be appalled by it. But if I
• 24:51
  Speaker 1: put a little sauce on there with some berries or
• 24:53
  Speaker 1: something that kind of blends in, they have no idea
• 24:56
  Speaker 1: that it's on the medium rare side. And they were
• 24:58
  Speaker 1: just shocked at how tender and deliciou as the steak is.
• 25:01
  Speaker 1: Do you ever, is that part of your strategy sometimes
• 25:03
  Speaker 1: when cooking this way? I do that all the time
• 25:06
  Speaker 1: with all sorts of dark fleshed game. Um. You know
• 25:11
  Speaker 1: a lot of times people say, oh my god, it's
• 25:14
  Speaker 1: so bloody. And you know, if you if you take
• 25:18
  Speaker 1: a deer hind quarter, if it hasn't been aged properly,
• 25:21
  Speaker 1: you put it on a rack with a pan underneath
• 25:24
  Speaker 1: it in your refrigerator and leave it there for two weeks,
• 25:28
  Speaker 1: and it's going to evaporate a lot of that capillary blood. Um.
• 25:32
  Speaker 1: And you know you've heard about twenty eight day aged
• 25:34
  Speaker 1: steaks and those kinds of things. Um, it's gonna make
• 25:38
  Speaker 1: it so that where we lose it. A lot of times,
• 25:40
  Speaker 1: where we load people is when they see any kind
• 25:43
  Speaker 1: of juice on a plate, they're thinking, Wow, that's blood.
• 25:47
  Speaker 1: We can't eat that. We're all gonna die um, And
• 25:52
  Speaker 1: you're not. I mean, I ate, I eat raw deer.
• 25:56
  Speaker 1: I make deer tartar um. And when you covered up
• 26:02
  Speaker 1: with a dark sauce, if you want to fool somebody
• 26:04
  Speaker 1: into showing them what deer taste like, slice it thin,
• 26:08
  Speaker 1: cook it too rare to medium, mare slice it thin,
• 26:11
  Speaker 1: kind of throw it back in the pan with it,
• 26:13
  Speaker 1: like you're talking about a berry sauce or something, and
• 26:16
  Speaker 1: then just let them try it and they just marvel
• 26:19
  Speaker 1: at how tender it is. What I get all the
• 26:22
  Speaker 1: time is people will say, man, how did you get
• 26:24
  Speaker 1: it so tender? What did you put on this to
• 26:26
  Speaker 1: make it tender? And I said, I just didn't cover
• 26:29
  Speaker 1: cook it. And a lot of times I'll show them
• 26:32
  Speaker 1: a fiece of the meat that doesn't have that dark
• 26:34
  Speaker 1: sauce on it, and they kind of freak out a
• 26:36
  Speaker 1: little bit, but it's it's, you know, it's almost baby steps.
• 26:40
  Speaker 1: Some people you're never gonna get to not eat their
• 26:45
  Speaker 1: meat well done. They were raised that way. I've had
• 26:48
  Speaker 1: people call me and say, we want you to come
• 26:51
  Speaker 1: out to wherever it is um and cook a bunch
• 26:54
  Speaker 1: of deer or else for us. Okay, well, how do
• 26:57
  Speaker 1: you when you go to a restaurant, how do you
• 26:58
  Speaker 1: order your states and say, go, well well done? Everybody,
• 27:02
  Speaker 1: there's pretty much well done. I'm not the guy. Yeah,
• 27:07
  Speaker 1: I can't come out there. I can't come out there
• 27:09
  Speaker 1: and cook your deer well done. It's just it's not
• 27:11
  Speaker 1: gonna work for me. I don't know how people can
• 27:13
  Speaker 1: eat venison like that. Well, and you know, and my
• 27:17
  Speaker 1: dad was an Alabama farm boy, so he I mean,
• 27:21
  Speaker 1: I had ducks that were cooked for an hour and
• 27:23
  Speaker 1: a half and deer that was cooked until it was
• 27:25
  Speaker 1: completely gray. And as much as I like to hunt,
• 27:28
  Speaker 1: I'm thinking, man, if this is what this stuff tastes like, um,
• 27:33
  Speaker 1: I don't think I'm good. I don't know if I
• 27:34
  Speaker 1: can hunt anymore. As much as I love to hunt,
• 27:38
  Speaker 1: that overcooked game, to me, just doesn't taste good. And
• 27:42
  Speaker 1: when you talk to people and they say, God, is
• 27:45
  Speaker 1: it gamey? Is it livery? I'm growing nothing. No, try this.
• 27:50
  Speaker 1: I don't like liver. If my game tasted like liver,
• 27:53
  Speaker 1: I wouldn't want to eat it. Yeah. Yeah, I think
• 27:56
  Speaker 1: I think overcooked venison is to blame for a lot
• 27:59
  Speaker 1: of the negative stereotypes about that, Like you said that
• 28:02
  Speaker 1: gamey flavored, lots of people think is out there that
• 28:06
  Speaker 1: in many cases it's just a poorly prepared and cooked meat. Oh,
• 28:11
  Speaker 1: I agree. Yeah. Now speaking of blood, you're talking about
• 28:14
  Speaker 1: blood there a little bit ago Um. I've heard you
• 28:17
  Speaker 1: say something about or maybe I was reading it, about
• 28:20
  Speaker 1: the idea of wiping excess blood off of a piece
• 28:23
  Speaker 1: of meat beforehand. And I've always wondered about that. I've
• 28:25
  Speaker 1: always wondered like, should I be drying this off? Should
• 28:28
  Speaker 1: not be drying it off? What's your take on that?
• 28:32
  Speaker 1: You know, game meat, blood in general is not going
• 28:34
  Speaker 1: to improve the flavor. And if you've got a deer steak,
• 28:38
  Speaker 1: you know, let's say you've you've vacuum packed a deer
• 28:41
  Speaker 1: steak and it was not a bloody vacuum pack, and
• 28:45
  Speaker 1: then when you've got to throw it out, there's a
• 28:47
  Speaker 1: whole lot of blood in the bag. Um, that's not
• 28:50
  Speaker 1: going to help the flavor of it. Um if it
• 28:53
  Speaker 1: if it hasn't been necessarily aged all that well. And
• 28:57
  Speaker 1: then and you've got a lot of blood in there.
• 28:59
  Speaker 1: For instance, um with ground venison um, if I get
• 29:04
  Speaker 1: a package of ground venison that's really bloody, I'll put
• 29:07
  Speaker 1: it into a colander and just let it drain for
• 29:10
  Speaker 1: an hour or so. Um. I'll even kind of press
• 29:13
  Speaker 1: down with it on paper towels and suck a lot
• 29:15
  Speaker 1: of that blood out of there. It's been my experience
• 29:18
  Speaker 1: that if that dear steak, for instance, is I'll even
• 29:23
  Speaker 1: wrap it with two ply paper towels and wick some
• 29:26
  Speaker 1: of that blood out of there, and then you rub
• 29:30
  Speaker 1: it with olive oil and seasoning and that kind of thing,
• 29:32
  Speaker 1: and then when you throw it in the skillet, whatever
• 29:34
  Speaker 1: flavor you've added to it isn't going to be competing
• 29:37
  Speaker 1: with dear blood, which to me doesn't taste all that grain. Yeah,
• 29:43
  Speaker 1: maybe that's some of the irony taste that sometimes people
• 29:45
  Speaker 1: do talk about. Possibly, sure, sure, now we wipe off,
• 29:51
  Speaker 1: Let's say we we draft some of the excess blood.
• 29:54
  Speaker 1: Another thing that I know is recommended by a lot
• 29:56
  Speaker 1: of people is to rest that steak either before or
• 30:00
  Speaker 1: any any piece of meat, either before and or after cooking.
• 30:04
  Speaker 1: What's your take on that? Do you do both? Is
• 30:06
  Speaker 1: it just after cooking it? You know? I used to
• 30:10
  Speaker 1: always left the meat rest for half hour room temperature,
• 30:14
  Speaker 1: but I've since there's been some pretty good evidence that
• 30:17
  Speaker 1: actually taking a frozen deer steak and putting it on
• 30:21
  Speaker 1: the grill, you're you're not gonna lose any moisture content. Um,
• 30:27
  Speaker 1: And it's still in that way you can get a
• 30:29
  Speaker 1: good rare to meet your mayor in the center resting
• 30:32
  Speaker 1: it after. To me, it is more important because when
• 30:35
  Speaker 1: you when you cook any kind of meat, all of
• 30:37
  Speaker 1: the meat proteins, all the juices go to the coldest
• 30:41
  Speaker 1: part of the meat. So when you rest it, it
• 30:44
  Speaker 1: gives it a chance to redistribute the juice in there,
• 30:46
  Speaker 1: to redistribute within the meat, so that when somebody cuts
• 30:50
  Speaker 1: into that deer steak they don't get to this middle
• 30:53
  Speaker 1: part where all the juice starts running out. It's a
• 30:55
  Speaker 1: lot more even um. You know. One of the myths
• 30:59
  Speaker 1: is that people people say that when you sear meat
• 31:02
  Speaker 1: on the outside, it seals in the juices, and that's
• 31:06
  Speaker 1: just not true at all. You can cook it low
• 31:09
  Speaker 1: and slow, or you can cook it fast and hot.
• 31:11
  Speaker 1: You bring it to the same internal temperature and the
• 31:14
  Speaker 1: moisture content is exactly the same. Um. Searing meat on
• 31:18
  Speaker 1: the outside makes it taste better, but it doesn't seal
• 31:21
  Speaker 1: in juices. Um. You know, some people like the juices,
• 31:25
  Speaker 1: some people don't want me juices. So, um, you know,
• 31:32
  Speaker 1: I give it a good seer, don't cook it past
• 31:36
  Speaker 1: about a hundred and thirty five degrees, and it's there's
• 31:40
  Speaker 1: just absolutely nothing wrong with that dear meat. So do
• 31:42
  Speaker 1: you recommend always using an internal thermometer to check the
• 31:46
  Speaker 1: dumbness or do you ever do the finger tests? I'm
• 31:49
  Speaker 1: the finger test guy because I've cooked a lot of deer. Um.
• 31:54
  Speaker 1: I mean, I'm just it's what I do. So, but
• 31:58
  Speaker 1: for people that want to know, the people that are
• 32:00
  Speaker 1: more prone to overcooking their meat, get a meat thermometer.
• 32:04
  Speaker 1: You know, you can get one for five bucks at
• 32:05
  Speaker 1: the grocery store. Um, the same kind of one that
• 32:08
  Speaker 1: a lot of stuffs having their five pockets on their shirts. Um.
• 32:13
  Speaker 1: And if you're cooking your deer two hundred and sixty
• 32:17
  Speaker 1: five degrees, it's gonna be gray on the inside. And
• 32:20
  Speaker 1: I've had people say, no, I cook a medium rare
• 32:22
  Speaker 1: and I'll say, describe it to me. They say, it's
• 32:25
  Speaker 1: still a little pink. I said, still a little pink.
• 32:28
  Speaker 1: I'm telling you you're heading into the danger zone because
• 32:31
  Speaker 1: once it comes out of that skillet and onto the plate.
• 32:35
  Speaker 1: It's gonna sit there for a few minutes and it's
• 32:37
  Speaker 1: gonna start getting less pink and more gray. So if
• 32:41
  Speaker 1: you've got that meat thermometer, I would highly recommend if
• 32:44
  Speaker 1: you're eating well done now started about a hundred and
• 32:48
  Speaker 1: forty five degree internal temperature. That's gonna put you a
• 32:52
  Speaker 1: little bit above medium rare, and you can work your
• 32:55
  Speaker 1: way down to more tender as you As you get
• 32:59
  Speaker 1: closer to a hundred, you're going to find that that
• 33:03
  Speaker 1: deer is infinitely more tender. I've had people tell me
• 33:08
  Speaker 1: what do you do with your deer steaks after you
• 33:10
  Speaker 1: boil them? Um, you know, I use them for a doorstop.
• 33:15
  Speaker 1: I don't know why you would boil a deer stay.
• 33:17
  Speaker 1: But there's people listening right now that are growing, well, yeah,
• 33:20
  Speaker 1: we've always boiled our deer steaks, And to me, that's
• 33:24
  Speaker 1: just crazy. Yeah, that's shocking. Oh, I've heard it more
• 33:30
  Speaker 1: times than I'd like to admit to. I'm really there's
• 33:34
  Speaker 1: people boil. I've been places where they served me boiled
• 33:38
  Speaker 1: deer steaks. Um, there's nothing, there's nothing good about it. Interesting. Um,
• 33:45
  Speaker 1: back to the rest of the meat. Real quick on
• 33:47
  Speaker 1: the specifics of that. How long, because I've heard some
• 33:50
  Speaker 1: people tell me five minutes, some people say shorter or longer.
• 33:53
  Speaker 1: What's your recommendation for that? How long it needs to rest?
• 33:56
  Speaker 1: And then do I tend it with luminum foil or
• 33:58
  Speaker 1: do I just let it out to room temperature? Well,
• 34:02
  Speaker 1: I like to tendant with foil, just because it's going
• 34:05
  Speaker 1: to cool off. Um. You know, there's not not a
• 34:07
  Speaker 1: whole lot of fat in the deer steak to keep
• 34:09
  Speaker 1: it hot, to give it make it very forgiving. So
• 34:12
  Speaker 1: if you air on the undercooked side, if you take
• 34:15
  Speaker 1: it off at a thirty degrees, put a little tent
• 34:17
  Speaker 1: over the top, just let it rest for five minutes
• 34:19
  Speaker 1: because you don't want to You don't want a cold
• 34:22
  Speaker 1: deer steak. Um. And you can't rest it in the
• 34:25
  Speaker 1: oven because then that's not really resting it. So just
• 34:29
  Speaker 1: let it sit. If you if you have a hot
• 34:31
  Speaker 1: plate that you're putting it on, that's fine. You know.
• 34:34
  Speaker 1: I'll take a plate, put a little water on it
• 34:36
  Speaker 1: and stick it to microwave for three minutes to get hot,
• 34:39
  Speaker 1: and then let that deer steak rest on that warm
• 34:42
  Speaker 1: plate with a little loosely tinted foil over the top
• 34:45
  Speaker 1: five minutes for a deer steak, there is plenty. For
• 34:47
  Speaker 1: a bigger roast, you want to let it rest about
• 34:50
  Speaker 1: ten or fifteen minutes um, and then when you do
• 34:54
  Speaker 1: slice into it, you'll find that the juice is distributed
• 34:57
  Speaker 1: a lot more evenly and you're not going to have
• 34:59
  Speaker 1: dry spots and moist spot So with that roast, when
• 35:03
  Speaker 1: you say you need to let that roast rest, would
• 35:05
  Speaker 1: it count as resting if I have it like in
• 35:07
  Speaker 1: a crock pot on warm or is that still cooking it?
• 35:10
  Speaker 1: I need to take it out and set it out
• 35:12
  Speaker 1: for that period time? Yeah, that's that's still cooking it.
• 35:14
  Speaker 1: And when you're cooking it in a crock pot, are
• 35:16
  Speaker 1: you cooking it two medium mirror? Are you doing like
• 35:19
  Speaker 1: a it's it's it's still on the rare side because
• 35:23
  Speaker 1: a lot of crock pot is is what we use
• 35:26
  Speaker 1: for the lesser cuts and more people are looking for
• 35:29
  Speaker 1: more of a pot roast consistency. So if you're looking
• 35:33
  Speaker 1: for that tender pot roast consistency, um, you know you
• 35:37
  Speaker 1: can leave it in the crock pot indefinitely and it's
• 35:40
  Speaker 1: not going to make any difference. The resting part is
• 35:43
  Speaker 1: if you're going for a roast that's going to be
• 35:46
  Speaker 1: like sliced roast beef, that you would get it a
• 35:48
  Speaker 1: deli with that nice red color in there, come out
• 35:52
  Speaker 1: of the crock pot. Need to let it rest on
• 35:54
  Speaker 1: that warm plate for that ten or fifteen minutes and
• 35:57
  Speaker 1: then when you slice it, you're not gonna have all
• 35:59
  Speaker 1: the lad running. Now I follow you. So, so yeah,
• 36:02
  Speaker 1: with my roast, I've always we've always done them kind
• 36:05
  Speaker 1: of crock pot style or like in a Dutch oven.
• 36:07
  Speaker 1: I guess um where it's just a long long time
• 36:10
  Speaker 1: with you know, some type of broth or stock or
• 36:12
  Speaker 1: and vegetables and all that kind of stuff. How would
• 36:15
  Speaker 1: you go about doing the big kind of roast beef
• 36:17
  Speaker 1: style thing where you're gonna slice off pieces. I've never
• 36:20
  Speaker 1: done that. What's the what's the strategy there? Well, the
• 36:24
  Speaker 1: strategy you bone it out first, so you're going to
• 36:26
  Speaker 1: remove that leg bone in there, and then um, you
• 36:29
  Speaker 1: want to want What I like to do is I'd
• 36:31
  Speaker 1: like to kind of butterfly it out, season it liberally
• 36:35
  Speaker 1: with olive oil, garlic, high mountain salt, and pepper, whatever
• 36:39
  Speaker 1: you got, roll it back up and tie it with
• 36:41
  Speaker 1: some string um and then I'll take some more olive
• 36:46
  Speaker 1: oil on the outside and I'll brown it. You know,
• 36:49
  Speaker 1: Dutch ovens a great way to do it. You brown
• 36:51
  Speaker 1: it on the outside, um, and I like to put
• 36:55
  Speaker 1: a little liquid in there, whether it's wine or beef
• 36:57
  Speaker 1: broth or whatever, um to lit on it stick at
• 37:01
  Speaker 1: the oven. You want to get it to about a
• 37:03
  Speaker 1: hundred and thirty hundred and thirty five degree internal temperature,
• 37:09
  Speaker 1: and then you know it's gonna work just like roast
• 37:12
  Speaker 1: beefs and you want to take it out. You untie
• 37:14
  Speaker 1: it and then you slice it. And what it does, Um,
• 37:18
  Speaker 1: You're still going to have some of that connective tissue
• 37:20
  Speaker 1: in there that won't dissolve at a hundred and thirty
• 37:22
  Speaker 1: five degrees. But for the most part, um, it's it's
• 37:27
  Speaker 1: still a great piece of meat. You just have to
• 37:29
  Speaker 1: be very careful because the grain on those different muscles
• 37:32
  Speaker 1: are going to be running in different directions. So as
• 37:36
  Speaker 1: you're slicing across the grain, you may get to a
• 37:38
  Speaker 1: piece that's a little chewy. Just kind of take a
• 37:42
  Speaker 1: look at where that grain is and always go across
• 37:45
  Speaker 1: the grain, and you know it makes a great sandwich. Um.
• 37:50
  Speaker 1: If you do it kind of Texas style. UM. You
• 37:53
  Speaker 1: can do it in a smoker or in a grill
• 37:55
  Speaker 1: at low temp um, and you want to give it
• 37:57
  Speaker 1: a mop, which is basically melted butter, a little bit
• 38:02
  Speaker 1: of garlic and some water, um, and you just brush
• 38:06
  Speaker 1: it while it's doing that. It's gonna keep it moist
• 38:08
  Speaker 1: while it's cooking, and it's going to give it a
• 38:11
  Speaker 1: nice crust on the outside. I mean, we like, we
• 38:13
  Speaker 1: like roast beef that's crusty on the outside and medium
• 38:17
  Speaker 1: mirror on the inside. And you can do the same
• 38:19
  Speaker 1: thing with your deer roasts. That sounds really good. Um.
• 38:24
  Speaker 1: Speaking of stock, you mentioned possibly putting in wine or
• 38:27
  Speaker 1: broth or stock or something like that. Do you ever
• 38:29
  Speaker 1: make your own venison stock? Is that? Is that something
• 38:32
  Speaker 1: that is relatively easy for the average person to do
• 38:36
  Speaker 1: all the time? Um? I have there's usually a pot
• 38:40
  Speaker 1: of stock going at my house, whether it's water fowl
• 38:44
  Speaker 1: right now, that's pheasant stock in there. Um. If you
• 38:48
  Speaker 1: take the deer bones, um and you get you what
• 38:51
  Speaker 1: you want to do is um, the bigger bones if
• 38:55
  Speaker 1: you can slice them in half, because you want to
• 38:57
  Speaker 1: get to that marrow on the inside. Um, you roast
• 39:01
  Speaker 1: them in a in a pan in the oven. Get
• 39:04
  Speaker 1: them nice and browned. Throw in some celery, carrot onion,
• 39:08
  Speaker 1: get everything really nice and brown. And then I dumped
• 39:11
  Speaker 1: all of that into a stock pot. Throw in some
• 39:14
  Speaker 1: fresh rosemary, some garlic. Um. Just cover everything with cold water,
• 39:19
  Speaker 1: because what we want to do. The cold water is
• 39:21
  Speaker 1: going to help bring the collagen out. When you make
• 39:24
  Speaker 1: the stock, bring it to almost a boil, and then
• 39:28
  Speaker 1: keep it uncovered. Let it simmer low temperature all night long. Um.
• 39:34
  Speaker 1: In the morning, you're going to walk into the kitchen
• 39:36
  Speaker 1: and go, wow, what is that incredible smell? Um you
• 39:40
  Speaker 1: take you take the bone out, I kind of pour
• 39:43
  Speaker 1: the whole thing through a colander, um the liquid that
• 39:47
  Speaker 1: I've gotten out of there. I then take the calindar
• 39:49
  Speaker 1: all line it with some cheese cloth and pour it
• 39:51
  Speaker 1: through that again to get the little pieces out. And
• 39:54
  Speaker 1: then you can take that broth and put it back
• 39:56
  Speaker 1: in the stock pot and reduce it by about half.
• 39:59
  Speaker 1: And that's going to concentrate the flavor. And now you've
• 40:02
  Speaker 1: got this venison broth that's so much better than any
• 40:06
  Speaker 1: bully on cube. Um. You know, I whether I don't
• 40:11
  Speaker 1: care what kind of animal it is. If I'm roasting
• 40:13
  Speaker 1: a few chickens, I'm gonna always take the chicken carcasses
• 40:18
  Speaker 1: and make stock out of it. I hate to waste
• 40:20
  Speaker 1: that good protein because it tastes so much better than
• 40:24
  Speaker 1: anything you'll get out of a can or a bully
• 40:26
  Speaker 1: on cube or a paste. M What what bones specifically
• 40:31
  Speaker 1: should we be using for that? You know, the ones
• 40:35
  Speaker 1: that we normally have are You know, if you if
• 40:38
  Speaker 1: you've got that hind quarter bone, um, any you want,
• 40:42
  Speaker 1: you want bone that actually had a fair amount of
• 40:44
  Speaker 1: meat on it to start with, because that's going to
• 40:46
  Speaker 1: give it flavor once it's browned. Um. You know, if
• 40:50
  Speaker 1: if all you've got is a bunch of ribs that
• 40:52
  Speaker 1: you were going to throw away, those ribs make great
• 40:54
  Speaker 1: stock because there's not a whole lot of meat on them,
• 40:57
  Speaker 1: and a lot of people don't like to mess with
• 40:59
  Speaker 1: a deer rib bones. Um. But if you roast them
• 41:03
  Speaker 1: and throw them into a big stock pot and then
• 41:07
  Speaker 1: reduce them down with that with that liquid in there,
• 41:09
  Speaker 1: they're gonna make They're gonna make great stock. If you
• 41:12
  Speaker 1: take you do the neck roast and you pull all
• 41:16
  Speaker 1: the meat off the neck roast after it's done, then
• 41:19
  Speaker 1: you throw that neck, roast the bones, the neck bones
• 41:22
  Speaker 1: into a stockpot, and make stock out of it. It's great.
• 41:26
  Speaker 1: What about what about leg bones? Is that too big
• 41:29
  Speaker 1: or yellow? Leg? Leg bones are great? You know, you
• 41:31
  Speaker 1: don't want to go too low, I mean anything kind
• 41:34
  Speaker 1: of above the shank, if there's bone leftover, if you
• 41:37
  Speaker 1: if you've trimmed everything out, any of the stuff that
• 41:41
  Speaker 1: still has the meat on it, you know, in the
• 41:42
  Speaker 1: sinewy parts that you haven't been able to do anything
• 41:45
  Speaker 1: with um once it's browned. And then once it's brown
• 41:49
  Speaker 1: and you made stock out it, you'll be able to
• 41:51
  Speaker 1: shred some of that meat off a too that was
• 41:53
  Speaker 1: otherwise not usable. Once you've made stock out of it,
• 41:57
  Speaker 1: when you pour the solid parts and of that calendar,
• 42:01
  Speaker 1: you can pull that meat off. It comes right off
• 42:03
  Speaker 1: of those otherwise sinewy parts now and you can use
• 42:07
  Speaker 1: that meat to make barbecue, or you can throw it
• 42:10
  Speaker 1: back into a soup and make a venison soup or
• 42:12
  Speaker 1: stew with it with that nice tender, shredded piece of
• 42:16
  Speaker 1: meat that would have otherwise not been usable. Yeah, that
• 42:19
  Speaker 1: seems like a good idea. Speaking of the things that
• 42:21
  Speaker 1: always you know, sometimes aren't usable, or sometimes people don't
• 42:25
  Speaker 1: think it's usable. You mentioned, you mentioned venison ribs. Is
• 42:28
  Speaker 1: there any reasonable way to use them other than this,
• 42:32
  Speaker 1: you know, this this stock idea because like you said,
• 42:34
  Speaker 1: I I think most people are intimidated by trying to
• 42:37
  Speaker 1: get the pieces of meat out of there. Um, can
• 42:39
  Speaker 1: you actually cook venison ribs like you could with you know,
• 42:44
  Speaker 1: real ribs? No, not real ribs, but you know, you
• 42:46
  Speaker 1: know there's like a like a pork rib or a
• 42:48
  Speaker 1: rib there's just not there's you know, on an average here,
• 42:52
  Speaker 1: there's just not a whole lot of meat on those ribs.
• 42:55
  Speaker 1: So you know, if you if, if, if you're going
• 42:58
  Speaker 1: to cook them, what I like to do is I'll go,
• 43:01
  Speaker 1: I'll take the ribs and I'll put them into a
• 43:03
  Speaker 1: roasting pan and get them nice and browned on the outside.
• 43:07
  Speaker 1: I'm gonna take my time with it until it's tending.
• 43:10
  Speaker 1: You know, if you're cooking baby back ribs, um you've
• 43:14
  Speaker 1: got you can't rush it in order. For even those
• 43:18
  Speaker 1: tender pork ribs, you can't do it quickly. It takes
• 43:21
  Speaker 1: time to get them tinder. So with the deer ribs,
• 43:25
  Speaker 1: little meat as there is on their um brown it,
• 43:29
  Speaker 1: take your time with it, put it into a covered
• 43:31
  Speaker 1: pan with again a can of beer, a little stock, whatever,
• 43:35
  Speaker 1: and then when they're when they start to get tender,
• 43:39
  Speaker 1: then you can slap some barbecue sauce on them, throw
• 43:41
  Speaker 1: them on the grill, and finish them that way. And
• 43:44
  Speaker 1: that way you're gonna get some flavor and they're you know,
• 43:46
  Speaker 1: they're good when they've got a little crust on them too.
• 43:49
  Speaker 1: But if you just take deer ribs to me and
• 43:51
  Speaker 1: throw them on the grill, they're gonna be too tough
• 43:54
  Speaker 1: and you're not gonna be able to get much off
• 43:56
  Speaker 1: the bone. You've got to get them tender first, then
• 43:58
  Speaker 1: grill them, and you're not going to get a bunch
• 44:01
  Speaker 1: of meat, but it will give you something to do
• 44:03
  Speaker 1: while you're watching your steaks book. Yeah, it's not a
• 44:06
  Speaker 1: bad idea. Another thing you've mentioned there was pulling off
• 44:10
  Speaker 1: some of that excess meat off of the bones and
• 44:12
  Speaker 1: possibly using it in like a super stew. Um. I
• 44:15
  Speaker 1: feel like there's like the generic stew where you just
• 44:19
  Speaker 1: you know, cook some stew meat and potatoes and a
• 44:22
  Speaker 1: couple of pieces or a couple of different vegetables. But
• 44:24
  Speaker 1: are there any other ways you create a stew or
• 44:27
  Speaker 1: soup this unique with venison that would be worth worth sharing.
• 44:32
  Speaker 1: You know, anything that any kind of stew recipe that
• 44:35
  Speaker 1: that calls for beef you can do with Dennison. Um.
• 44:38
  Speaker 1: I love to take um, a good dark beer like
• 44:42
  Speaker 1: a guinness and put that into my stew and give
• 44:45
  Speaker 1: it that kind of flavor. Gives it a different dimension.
• 44:48
  Speaker 1: I like. Um. Actually putting coffee into stews gives it
• 44:52
  Speaker 1: kind of an acidic edge. And people all all the time,
• 44:56
  Speaker 1: I'll think, what I can't put my finger on what
• 45:00
  Speaker 1: that flavor is, and it gives it kind of a
• 45:02
  Speaker 1: smoky flavor. Um. And and once that coffee reduces in
• 45:07
  Speaker 1: there and it gives it more character. Um. Really, anything
• 45:14
  Speaker 1: you can do with beef you can do with venison.
• 45:17
  Speaker 1: Any of your favorite beef recipes you can do with venison.
• 45:21
  Speaker 1: A lot of times, it's just a matter of different
• 45:23
  Speaker 1: cooking times. Stews are really forgiving because stew meat in
• 45:27
  Speaker 1: general is you can use lesser cuts of meat. You
• 45:30
  Speaker 1: can use those shoulder cuts, cube them up, brown them,
• 45:34
  Speaker 1: and then the liquid and slow heat and low temperature
• 45:38
  Speaker 1: is what's going to make that work. I'm telling you,
• 45:40
  Speaker 1: I don't care how tough the meat is. If you
• 45:43
  Speaker 1: cook it slowly and liquid, it will eventually be tender.
• 45:47
  Speaker 1: All right, Well, we are going to take a quick
• 45:50
  Speaker 1: break here for a word from our sponsors of this episode,
• 45:53
  Speaker 1: Redneck Blinds, And as I mentioned last week, Redneck is
• 45:56
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• 46:26
  Speaker 1: You know, my dad's eighty six and recently he went
• 46:29
  Speaker 1: through a long bout of chemo, several sessions of chemos,
• 46:32
  Speaker 1: so he's got a little bit limited mobility right now,
• 46:35
  Speaker 1: and he really enjoys deer hunting, not going to climb
• 46:38
  Speaker 1: a ladder stand or something like that. So I simply
• 46:41
  Speaker 1: moved a Redneck gilly blind to the downwind side of
• 46:44
  Speaker 1: a plot that I had put a troll camera on.
• 46:47
  Speaker 1: Knew some deer were coming in. And I love the
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  Speaker 1: Guillie blinds because boy they're big, they're easy getting around.
• 46:52
  Speaker 1: That helps with a you know, with the guy with
• 46:53
  Speaker 1: limited mobility, we can get him in there and he's
• 46:55
  Speaker 1: not stumbling or tripping, and and easy to make him comfortable.
• 46:59
  Speaker 1: I take him big padded lawn chair and sitting there
• 47:01
  Speaker 1: so he's he's comfortable. And it was a wicked code
• 47:05
  Speaker 1: day went out of north which was great for deer hunting,
• 47:07
  Speaker 1: but not so good when you're down to a hundred
• 47:09
  Speaker 1: thirty pounds after a chemo and you get code real easy.
• 47:12
  Speaker 1: Got Dad in the in the Gillie blind. And what
• 47:14
  Speaker 1: made this work was I mean I just moved there
• 47:16
  Speaker 1: literally that day, that morning, which deer often avoid anything
• 47:21
  Speaker 1: that new, especially this late in season. This was a
• 47:23
  Speaker 1: late season hunt. Like I set it right next to
• 47:25
  Speaker 1: a cedar tree, cut a few limbs off of it,
• 47:28
  Speaker 1: and just took some of the Gillie straps if you will,
• 47:30
  Speaker 1: or the material that makes it a Gillie blind, and
• 47:32
  Speaker 1: tied the cedar limbs right in front. The easiest brushing
• 47:35
  Speaker 1: in I've ever done if you will. I mean, just
• 47:38
  Speaker 1: you know, I just literally took a couple of strands,
• 47:40
  Speaker 1: tied some cedar branches on there. We got into blind
• 47:43
  Speaker 1: about three by three fifteen. We had a yearling buck
• 47:46
  Speaker 1: in the field and it kind of drifted on through
• 47:48
  Speaker 1: and then later had a bunch of does come in
• 47:50
  Speaker 1: and finally a nice buck come out, and my dad
• 47:53
  Speaker 1: was able to make the shot. But above and beyond that,
• 47:55
  Speaker 1: I mean, it wasn't just Dad making shot again, limited mobility,
• 47:58
  Speaker 1: and the deer come in a kind of an odd
• 48:00
  Speaker 1: angle in the field and I had to get my
• 48:02
  Speaker 1: dad up. He uses a cane, so not easy to do.
• 48:05
  Speaker 1: Move the chair over just a little bit so he
• 48:07
  Speaker 1: could be more comfortable. You and I would just leaned
• 48:10
  Speaker 1: over in shop, but my Dad's not that flexible. And
• 48:13
  Speaker 1: God was able to do all that without alerting the deer.
• 48:16
  Speaker 1: In late season, I thought that was a huge testimony
• 48:19
  Speaker 1: to how well a gilly blind works. Awesome story there
• 48:23
  Speaker 1: from Grant and again, if you're interested in picking up
• 48:25
  Speaker 1: a gilly blind or anything else from Redneck for yourself,
• 48:28
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• 48:31
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• 48:36
  Speaker 1: And that's through the end of two thousand and sixteen,
• 48:39
  Speaker 1: and now back to the show. Yeah, that seems to be.
• 48:43
  Speaker 1: It seems to be one of those rules. It's hard
• 48:44
  Speaker 1: and fast and and and thank goodness because it helps
• 48:47
  Speaker 1: a lot of us out when we do. You know,
• 48:49
  Speaker 1: we've got that type of cut that otherwise would be
• 48:51
  Speaker 1: would be tough to deal with. I'm curious when it
• 48:56
  Speaker 1: comes to chili. You talked about some of the soups
• 48:59
  Speaker 1: and stew as chili is another one that is a
• 49:02
  Speaker 1: frequent venison dish that Lava's are working with. What's your
• 49:06
  Speaker 1: what's your ideal chili recipe? Gonna look like mine is
• 49:11
  Speaker 1: going to be more of a Southwestern and it's not ground,
• 49:15
  Speaker 1: it's cubed um. You know. The reason I think we
• 49:19
  Speaker 1: have a lot of chili, a lot of venison chili
• 49:20
  Speaker 1: out there, is because people have similar to their meat ground.
• 49:25
  Speaker 1: Whereas if you take that hind quarter, you bone it out,
• 49:27
  Speaker 1: you tube out at meat, and you brown it um
• 49:32
  Speaker 1: and then I'll throw in um chopped onions, some different
• 49:38
  Speaker 1: kinds of peppers. I like to use Anaheim's and Pablanos
• 49:41
  Speaker 1: and get them nice and soft. Um I'll put in
• 49:45
  Speaker 1: a little bit of of either beef or chicken broth
• 49:49
  Speaker 1: or game broth, um, some tomatios, fresh cilantro human to
• 49:55
  Speaker 1: season it, some cuman, a little chili powder, salt and pepper,
• 49:59
  Speaker 1: and just let that simmer until it gets really really tender.
• 50:04
  Speaker 1: UM serve it with warm flour tortillas, and people can
• 50:07
  Speaker 1: just kind of spoon it into the flower tortilla and
• 50:09
  Speaker 1: wrap it up. Um, you can take you can do
• 50:12
  Speaker 1: a chili colorado, the same kind of thing, except you
• 50:16
  Speaker 1: know those dried chilies that we see hanging in the
• 50:19
  Speaker 1: plastic bag in the Hispanic section of the market. A
• 50:22
  Speaker 1: lot of people don't know what to do with those.
• 50:24
  Speaker 1: You soak them in hot water for thirty minutes. Um,
• 50:27
  Speaker 1: take the stem and the seeds out, throw them into
• 50:30
  Speaker 1: a fruit food processor with a little bit of that
• 50:32
  Speaker 1: water that you had soaking them, and UM, that's going
• 50:36
  Speaker 1: to give it that rich red color to your chili. Um.
• 50:41
  Speaker 1: All too often, what most people do is they take
• 50:44
  Speaker 1: their ground venison, and a lot of times it's ground
• 50:47
  Speaker 1: too fine. I like more of a coarse grind. I
• 50:50
  Speaker 1: like to add about either pork or fatty pork or
• 50:53
  Speaker 1: beef to my grind um, and then you throw in
• 50:57
  Speaker 1: the you know, the chili seasoning mix and the onions
• 51:00
  Speaker 1: and whatever, and it tastes good. Um, But I like
• 51:03
  Speaker 1: to do it a little bit different. Um. Lived in
• 51:05
  Speaker 1: Arizona for a number of years and kind of like
• 51:08
  Speaker 1: that Southwestern flavor. So I'd rather have a cube than
• 51:12
  Speaker 1: ground if I have a preference. Yeah, it does sound
• 51:15
  Speaker 1: like a pretty good take on it. Um. Speaking of
• 51:17
  Speaker 1: ground venison, like you mentioned so many hunters, we have
• 51:21
  Speaker 1: so much ground venison, and I feel like there's like
• 51:24
  Speaker 1: a lot of us, Like I'm guilty of this too.
• 51:26
  Speaker 1: You kind of have a couple of fallback things that
• 51:28
  Speaker 1: you do with that ground venison, but over the course
• 51:30
  Speaker 1: of a year, you end up eating the same stuff
• 51:32
  Speaker 1: over and over and over. It's like, Okay, I'm having chili,
• 51:34
  Speaker 1: we're hamburgers, and then we're gonna have you know, Italian
• 51:38
  Speaker 1: like pasta with meat sauce. Um. Do you have any
• 51:40
  Speaker 1: unique ideas for how to use that ground vencon that's
• 51:42
  Speaker 1: maybe a little bit different than what we're used to.
• 51:46
  Speaker 1: You know, I use it for meat loaf a lot,
• 51:48
  Speaker 1: and I'll take ground venison, ground veal, ground pork, whatever
• 51:54
  Speaker 1: whatever is on sale and mix it up with it again.
• 51:57
  Speaker 1: I might go Southwestern on that too and put in
• 52:00
  Speaker 1: some fresh corn and halapeno peppers and some cheese in
• 52:04
  Speaker 1: there and do my And then what's really good about
• 52:08
  Speaker 1: it is the next day, after you're eating a meat loaf,
• 52:11
  Speaker 1: you slice that up, throw it into a skillet and
• 52:15
  Speaker 1: make a really cool meat loaf sandwich out of it. Um,
• 52:18
  Speaker 1: some good crusty bread on both sides. Uh, take some mayonnaise,
• 52:23
  Speaker 1: squeeze some lime juice and some saracha in there, and
• 52:26
  Speaker 1: make a lime saracha mayo to put on top of
• 52:29
  Speaker 1: your grilled meatloaf sandwich that you've made with your ground venison.
• 52:34
  Speaker 1: And and when you when you're making venison burgers too.
• 52:37
  Speaker 1: I mean, there's so many things you can do with
• 52:39
  Speaker 1: venison burger's venison meatballs. Um, add mushrooms, peppers, garlic, onions.
• 52:46
  Speaker 1: I like to take a ad blue cheese, crumbled blue
• 52:49
  Speaker 1: cheese to my venison burger. You can either put it
• 52:52
  Speaker 1: right in the center of it, so it's kind of
• 52:54
  Speaker 1: like this blue cheese surprise in the center, or mix
• 52:57
  Speaker 1: it up with the whole thing, um and give it
• 52:59
  Speaker 1: a blue cheese flavor. If you don't like blue cheese.
• 53:04
  Speaker 1: Use a cheese that you do like, um, And that's
• 53:07
  Speaker 1: actually that's going to add some moisture to it too.
• 53:09
  Speaker 1: If you sautee a bunch of mushrooms, throw that in
• 53:12
  Speaker 1: with your ground mixture, it's going to give it more
• 53:14
  Speaker 1: moisture and more flavor. Um. You know, ground venison is dry. Um.
• 53:20
  Speaker 1: It doesn't have a lot of fat in it. So
• 53:22
  Speaker 1: I like to add some fat to it. And I'm
• 53:25
  Speaker 1: by no means if I've processed the deer, and if
• 53:28
  Speaker 1: I know it's been processed properly, I'm not afraid of
• 53:31
  Speaker 1: a medium rare venison burger. Yeah. So so what is
• 53:35
  Speaker 1: your process for just a basic venison burger. What's the
• 53:38
  Speaker 1: right way to to get that going from beginning to end? Well,
• 53:43
  Speaker 1: I'm gonna take whole muscle. Rather than having get ground
• 53:48
  Speaker 1: ahead of time and having a ground into burgers, I'm
• 53:50
  Speaker 1: going to keep it frozen in two or three pound chunks,
• 53:55
  Speaker 1: and then I'm going to throw it into a grinder
• 53:58
  Speaker 1: with some I find that pork shoulder is just about
• 54:02
  Speaker 1: the right consistency for me, the right amount of fat um,
• 54:05
  Speaker 1: and I'm going to grind those two together. I'm gonna
• 54:08
  Speaker 1: season it with salt and pepper um, and then depending
• 54:12
  Speaker 1: on what kind of flavors I'm into, I can just
• 54:15
  Speaker 1: take that, turn it into patties and slap it on
• 54:18
  Speaker 1: the grill. And that's a great burger as long as
• 54:20
  Speaker 1: you don't overcook it. That pork shoulder is going to
• 54:23
  Speaker 1: make it a little bit more forgiving because it's going
• 54:25
  Speaker 1: to add fat to it. Um. So if you do
• 54:28
  Speaker 1: happen to cook it beyond medium rare, it's not going
• 54:30
  Speaker 1: to be dried out and overcooked. Um. But that's that's
• 54:36
  Speaker 1: pretty much the grind it. To me, the burger, the
• 54:39
  Speaker 1: meat is gonna last a lot longer. It has more character.
• 54:42
  Speaker 1: If you thawed out meat out and you grind it
• 54:45
  Speaker 1: fresh with that pork shoulder, it has a better flavor
• 54:49
  Speaker 1: to me than if I've got a uh, some burger
• 54:51
  Speaker 1: patties that I've had in the freezer for several months.
• 54:54
  Speaker 1: I like the whole muscle meat better. M So. I
• 54:58
  Speaker 1: know some people, when they you know they're not able
• 55:01
  Speaker 1: to grind in their own pork, they'll use different binding
• 55:03
  Speaker 1: agents to try to replicate that type of thing that
• 55:05
  Speaker 1: will be hold it together a little more and give
• 55:07
  Speaker 1: a little more moisture like egg or bread crumbs like
• 55:11
  Speaker 1: that crumbs And no, that works fine. And and I'll
• 55:16
  Speaker 1: do that too if something you know, what I do
• 55:18
  Speaker 1: is I'll kind of squeeze it together. If it doesn't
• 55:21
  Speaker 1: hold together, then I might add a little egg. Another
• 55:26
  Speaker 1: thing that I like to use back on the Southwestern bell,
• 55:29
  Speaker 1: I use massa flour, the same thing that you use
• 55:32
  Speaker 1: to make Tamali's with um and um. It gives it
• 55:37
  Speaker 1: kind of a kind of a corn tortilla flavor on
• 55:40
  Speaker 1: the outside. Um, and it's going to help it bind.
• 55:44
  Speaker 1: Especially if the ground has too much blood and it's
• 55:47
  Speaker 1: too moist it's not going to hold together. So if
• 55:51
  Speaker 1: you just take that ground and you just dust it
• 55:54
  Speaker 1: with a little bit of seasoned flour or some of
• 55:56
  Speaker 1: that massa flour, and then you start making your burger
• 55:59
  Speaker 1: pat with it, it will hold together. I don't like
• 56:02
  Speaker 1: to use a lot of breading in there, but um,
• 56:05
  Speaker 1: I'll use that too if I need it to help
• 56:08
  Speaker 1: bind it. An egg of course helps as well. So
• 56:11
  Speaker 1: if your burger falls apart, it's easy enough to fix
• 56:15
  Speaker 1: with the egg, the bread crumbs, the flour and just
• 56:18
  Speaker 1: play around with it. Give it a squeeze. See if
• 56:21
  Speaker 1: it holds together, throw a little sample piece in the pan,
• 56:24
  Speaker 1: and if it holds together, you're fine. If not, it
• 56:27
  Speaker 1: needs a little help, then sprinkle a little flour or
• 56:31
  Speaker 1: whatever on there to help bind it together. M Now,
• 56:34
  Speaker 1: what about the size of your patties? You know, you
• 56:36
  Speaker 1: see lots of people do the really big, thick petties.
• 56:39
  Speaker 1: But then I've heard some say you gotta do the
• 56:41
  Speaker 1: super thin kind of smashed burger style. Um. What what
• 56:45
  Speaker 1: do you think is the best way to go about that?
• 56:48
  Speaker 1: Mind's about three quarter in stick um, And then I
• 56:52
  Speaker 1: just kind of pressed down a little bit and as
• 56:54
  Speaker 1: it as it starts to you know, so it doesn't
• 56:57
  Speaker 1: turn into into a baseball, I'll just press down on
• 57:00
  Speaker 1: on it because I want that rare to medium rare. UM.
• 57:04
  Speaker 1: I'm more likely to do it in a cast iron
• 57:07
  Speaker 1: skillet than anything, because I like to get a hot, hot,
• 57:11
  Speaker 1: hot cast iron skillet and just get it nice and
• 57:14
  Speaker 1: crusty on the outside. Once it's once it's well browned
• 57:19
  Speaker 1: on one side, I'm going to flip it over and
• 57:21
  Speaker 1: then count to maybe twenty, put a little cheese on top,
• 57:26
  Speaker 1: and that burger is done. Um to me, if it's
• 57:28
  Speaker 1: if it's thinner, Um, you have a lot more chance
• 57:32
  Speaker 1: of overcooking it. But you know, again, I'm not eating
• 57:35
  Speaker 1: your burgers. So if you like it, if you like
• 57:37
  Speaker 1: it thinner, crusty or whatever, it's it's a personal preference. Um. Um.
• 57:44
  Speaker 1: I'm what I do want people to do, though, the
• 57:47
  Speaker 1: people that are used to eating overcooked meat, just take
• 57:50
  Speaker 1: fifteen seconds out of your life and at least try
• 57:53
  Speaker 1: a piece of medium rare. Um. If you have to
• 57:57
  Speaker 1: be blindfolded, or if you have to have a couple
• 58:00
  Speaker 1: of classes of wine to make that work, really you're
• 58:04
  Speaker 1: not gonna die. Nothing bad is going to happen. You
• 58:06
  Speaker 1: might discover that you have a whole different piece of
• 58:09
  Speaker 1: denison and that freezer. Yeah yeah, so so kind of
• 58:12
  Speaker 1: back to that, um, you know, trying to get people
• 58:16
  Speaker 1: to eat these pieces of meat a little bit more rare.
• 58:21
  Speaker 1: You mentioned earlier about the idea of marinating in different
• 58:24
  Speaker 1: things like that, we talked about sauces, how that might
• 58:26
  Speaker 1: kind of cover up the look of some of this meat. Um,
• 58:29
  Speaker 1: when it comes to marinating a piece of meat, maybe
• 58:32
  Speaker 1: they'd be first steak or something along those lines. Do
• 58:34
  Speaker 1: you do you have any recommended marinades do you tend
• 58:37
  Speaker 1: to I think you mentioned earlier you stay away from
• 58:39
  Speaker 1: it a little bit. Um. I guess what's your take
• 58:42
  Speaker 1: on marionades and is there anything we should we should
• 58:44
  Speaker 1: try on that other than your standard you know, tarayake
• 58:46
  Speaker 1: sauce or worcestershire or that kind of thing. You know.
• 58:49
  Speaker 1: I stay away from sweet marinades like terioki because it
• 58:54
  Speaker 1: tends to burn on the outside when I go to cooking.
• 58:57
  Speaker 1: So if my grow to marinade is going to be
• 59:00
  Speaker 1: olive oil, garlic, a little bit of balsamic vinegar, UM,
• 59:04
  Speaker 1: some fresh rosemary because I've got it all over the yard,
• 59:07
  Speaker 1: salt and pepper, and and not a lot of balsamic
• 59:12
  Speaker 1: vinegar because I don't want it to taste real sour. Um,
• 59:16
  Speaker 1: and you could put a little red wine in there too,
• 59:19
  Speaker 1: helps give it some flavor, some color. Um, that's my
• 59:24
  Speaker 1: basic go to game marinade. Um. I've got a website
• 59:30
  Speaker 1: supporting chef dot com that's got that very same marinade
• 59:34
  Speaker 1: on there too. And UM, I'm not a big fan
• 59:39
  Speaker 1: of trying to cover up, as we mentioned, cover up
• 59:41
  Speaker 1: the flavor of the meat, um, and make it taste
• 59:45
  Speaker 1: like something other than venison. I want, I want a
• 59:48
  Speaker 1: mild marinade, you know, with the olive oil. That's gonna
• 59:51
  Speaker 1: add some fat to it because there's really so little
• 59:54
  Speaker 1: fat and deer steak. Um, it's gonna add some fat
• 59:57
  Speaker 1: to it. It's gonna add some flavor to it, and
• 1:00:00
  Speaker 1: that oil on the outside of it, it's going to
• 1:00:02
  Speaker 1: help brown it when you do throw it on the
• 1:00:04
  Speaker 1: grill or put it in a pan. Um that you
• 1:00:09
  Speaker 1: know that the deer poppers and duck poppers with the
• 1:00:12
  Speaker 1: Hallepeeno bacon, cream, cheese, etcetera. They're good, but they don't
• 1:00:17
  Speaker 1: taste like dear to me. Yeah, it's just kind of
• 1:00:20
  Speaker 1: an unnameable deliciousness. But well, yeah, anything with bacon in
• 1:00:26
  Speaker 1: hallepeen you I mean, you could do that same recipe
• 1:00:28
  Speaker 1: with your finger, and I think it takes too good.
• 1:00:31
  Speaker 1: Let's not test them. I just hate to do that
• 1:00:35
  Speaker 1: to my venison. Yeah, oh that's funny. Um. So we're
• 1:00:43
  Speaker 1: moving into the holiday season, all right. Christmas is coming
• 1:00:47
  Speaker 1: up here. A lot of people are going to be
• 1:00:49
  Speaker 1: fixing maybe some of their own venison for their family
• 1:00:52
  Speaker 1: and friends. I'm curious, first, venison appetizers, do you have
• 1:00:58
  Speaker 1: anything on that front we should be thinking about to
• 1:01:01
  Speaker 1: start off the meal. You know, that's a that's a
• 1:01:04
  Speaker 1: great use for that tender loin. UM, a little grilled
• 1:01:08
  Speaker 1: tender loin, maybe just a little mild mustard dipping sauce
• 1:01:14
  Speaker 1: while you're everybody's in the kits and waiting around. Um.
• 1:01:18
  Speaker 1: The you can use every part of that deer for
• 1:01:23
  Speaker 1: that for the venison main course. UM, I'm going with
• 1:01:27
  Speaker 1: that that whole loin, that backstrap that I was talking about,
• 1:01:31
  Speaker 1: and I'm going to give it a rub with um
• 1:01:35
  Speaker 1: olive oil, salt, pepper, a little bit of coffee in
• 1:01:38
  Speaker 1: that rub too. Gives it again, It gives it, makes
• 1:01:41
  Speaker 1: it darker on the outside, gives it a nice crust.
• 1:01:44
  Speaker 1: You just take some ground coffee, you can use instant,
• 1:01:47
  Speaker 1: you can use whatever grounds were left over from your
• 1:01:50
  Speaker 1: coffee this morning, and add that to the rub. Um
• 1:01:54
  Speaker 1: brown it well on the outside. I don't care if
• 1:01:57
  Speaker 1: you cook it on a grill, smoke or whatever. Don't
• 1:02:01
  Speaker 1: get it past a hundred five degrees and just you're
• 1:02:06
  Speaker 1: gonna have this delicious medium rare backstrap. Slice it servant
• 1:02:11
  Speaker 1: with some mustard, with some horse radish sauce, just like
• 1:02:15
  Speaker 1: you do primary of take ground horse radish, um, some
• 1:02:20
  Speaker 1: sour cream, a little bit of Worcestershire and some fresh rosemary,
• 1:02:25
  Speaker 1: and you serve that on the side. If you don't
• 1:02:29
  Speaker 1: like that, you just don't deserve to be in this
• 1:02:31
  Speaker 1: venicinem telling you it's so good. Um. You know, any
• 1:02:36
  Speaker 1: of the other appetizers too. If you if you take um,
• 1:02:40
  Speaker 1: some of the smaller um muscles out of the hind quarter,
• 1:02:44
  Speaker 1: you cut them into about two inch two inch widths um,
• 1:02:48
  Speaker 1: and you wrap the whole thing in case, the whole
• 1:02:51
  Speaker 1: thing in bacon um and make a bacon shell. And
• 1:02:55
  Speaker 1: I think I've got that in my cookbook too. Um.
• 1:02:58
  Speaker 1: And then you after you grill it on the outside.
• 1:03:01
  Speaker 1: Once the bacon is browned on the outside, it's done,
• 1:03:03
  Speaker 1: and you slice it into little bacon wrapped venison tidbits
• 1:03:08
  Speaker 1: with a little different sauce. That makes a great appetizer
• 1:03:11
  Speaker 1: to any kind of skeward appetizer is great. And you
• 1:03:16
  Speaker 1: can take some of those lesser pieces too, and you
• 1:03:18
  Speaker 1: can dice it up, get it nice and crispy, throw
• 1:03:21
  Speaker 1: it on your green beans, and people won't even know
• 1:03:24
  Speaker 1: it's menicine. Wow. That's the issue here, is that's just
• 1:03:29
  Speaker 1: about lunchtime here in Michigan. While all we're doing this
• 1:03:31
  Speaker 1: and all this is making me very hungry. Um, so
• 1:03:34
  Speaker 1: you don't have to kind of hit the kitchen here
• 1:03:36
  Speaker 1: pretty quick. So those appetizer ideas you mentioned what sounds
• 1:03:40
  Speaker 1: like a terrific main course. Is there any other ideas
• 1:03:43
  Speaker 1: for the main course other than that loin idea? My
• 1:03:48
  Speaker 1: all time favorite fancy food surprised dish is the Benison
• 1:03:53
  Speaker 1: shanks that we touched on earlier. You just have to
• 1:03:57
  Speaker 1: save up your shanks in order to feed if you're
• 1:03:59
  Speaker 1: feeding a family. But if you take those about the
• 1:04:03
  Speaker 1: lower legs section right about, you know, you can tell
• 1:04:07
  Speaker 1: where the where it basically the meat stops and the
• 1:04:11
  Speaker 1: and the sinew begins. UM. And I like to take
• 1:04:14
  Speaker 1: them and cut them into about probably four to five
• 1:04:19
  Speaker 1: in long pieces. UM. Tie a string around them because
• 1:04:23
  Speaker 1: they're going to fall apart. UM, give them a good rub.
• 1:04:28
  Speaker 1: You're gonna take I like to take. I've got a
• 1:04:30
  Speaker 1: big square Dutch shoven that I use. UM. And I
• 1:04:32
  Speaker 1: put a little olive oil in there, get them really
• 1:04:35
  Speaker 1: well browned, and then I'm going to take a bottle
• 1:04:39
  Speaker 1: of wine, a little balsamic vinegar, some garlic, fresh herbs.
• 1:04:45
  Speaker 1: I'll throw some celery, carrot, onion in there to make
• 1:04:47
  Speaker 1: the stock taste good. That I'm gonna cover it up
• 1:04:50
  Speaker 1: once I've browned it and let them just sit in
• 1:04:54
  Speaker 1: there at low temp for about three to four hours.
• 1:04:58
  Speaker 1: That's how long it's gonna take. And this is something
• 1:05:00
  Speaker 1: you can actually do a day ahead of time. You'll
• 1:05:03
  Speaker 1: know what's done when that meat just wants to fall
• 1:05:07
  Speaker 1: right off the bones. So if you've ever had short
• 1:05:10
  Speaker 1: ribs in a restaurant, or if you've ever prepared short
• 1:05:13
  Speaker 1: ribs where they're just so very tender and almost pot
• 1:05:17
  Speaker 1: roast tender, that's what's going to happen with those shanks. Um.
• 1:05:21
  Speaker 1: And you take the pan juices um, and you pour
• 1:05:26
  Speaker 1: the liquid out, and you whisk a little butter in
• 1:05:28
  Speaker 1: there with it, and maybe throw in some mushrooms, and
• 1:05:32
  Speaker 1: you make that as your pan sauce. You set those
• 1:05:35
  Speaker 1: shanks right on top with some garlic, mashed potatoes and
• 1:05:39
  Speaker 1: your favorite vegetable in there. That's a meal that people
• 1:05:42
  Speaker 1: are just gonna go nuts over. Yeah, that that sounds
• 1:05:47
  Speaker 1: very good. And all that sinew in that, that that
• 1:05:51
  Speaker 1: weird tough stuff, that kind of dissolves when you cook
• 1:05:53
  Speaker 1: it for that long, and that in that way, right,
• 1:05:56
  Speaker 1: it disappears. Sure, you can also take that take that
• 1:05:59
  Speaker 1: loin and you can butterfly it. Um, take your knife,
• 1:06:04
  Speaker 1: go along the side of it, butterfly it, and you
• 1:06:06
  Speaker 1: can stuff it with mushrooms, cheese, presciutto any of those
• 1:06:13
  Speaker 1: kind of flavors. Then you tie it back up with string,
• 1:06:16
  Speaker 1: roast it, and then when you go to slice it,
• 1:06:18
  Speaker 1: you've got this really cool center in there. You get
• 1:06:20
  Speaker 1: a little stuffing on the inside. Put your sauce, whether
• 1:06:24
  Speaker 1: your horse rider sauce or a wine reduction or even
• 1:06:28
  Speaker 1: that the balsamic berry thing that we kind of touched
• 1:06:31
  Speaker 1: on earlier too, and that is going to make for
• 1:06:34
  Speaker 1: a great meal. Uh. You know, there's even people that
• 1:06:40
  Speaker 1: that don't like venison. I serve on things like that.
• 1:06:43
  Speaker 1: I just don't tell them it's venison. Um. And then
• 1:06:47
  Speaker 1: you know, oddly enough, my wife is not a big
• 1:06:51
  Speaker 1: venison eater. And um, I have a blog on winchester
• 1:06:55
  Speaker 1: um white tail dot Winchester. I have a venison blog there.
• 1:06:58
  Speaker 1: So I was doing a food photo. I was doing
• 1:07:02
  Speaker 1: venison bull gogi, which is kind of a Korean fast
• 1:07:05
  Speaker 1: cooked marinated venison deal and she said, what do you do.
• 1:07:09
  Speaker 1: I said, well, you know, it's beef. It's just supposed
• 1:07:11
  Speaker 1: to look like vendicine, and and it's for a photo.
• 1:07:16
  Speaker 1: She goes, okay. She took it outside and she was eaten.
• 1:07:18
  Speaker 1: She got down to one last piece and they said, ah, yeah,
• 1:07:21
  Speaker 1: that's venicine, and she stopped eating it. She said, you
• 1:07:25
  Speaker 1: lied to me. Said, well, you wouldn't have eaten it
• 1:07:27
  Speaker 1: if I didn't lie to you. So I do that
• 1:07:30
  Speaker 1: routine me with people. I will lie to them outright
• 1:07:33
  Speaker 1: and tell them later, oh, that was venison. Because so
• 1:07:36
  Speaker 1: many people have decided that they don't like the taste
• 1:07:39
  Speaker 1: of venison because somebody done something wrong with their deer
• 1:07:42
  Speaker 1: earlier and um, and they'll try it and they'll go,
• 1:07:47
  Speaker 1: that doesn't taste like any venison I've ever had. And
• 1:07:50
  Speaker 1: it's as simple as taking the right cut of venison
• 1:07:54
  Speaker 1: and preparing it the right way, and in general, on
• 1:07:57
  Speaker 1: the better cuts, don't overcook it. On the lesser cuts,
• 1:08:01
  Speaker 1: cook it low and slow, and it'll completely fall apart
• 1:08:05
  Speaker 1: on you. Really, if you don't like the taste of deer,
• 1:08:08
  Speaker 1: don't blame the deer. Yeah, wise words I think right there.
• 1:08:13
  Speaker 1: So so I don't mean to I don't mean to
• 1:08:16
  Speaker 1: open up what might be a tough topic. But why
• 1:08:18
  Speaker 1: doesn't your wife like to venison? You know, it's a
• 1:08:23
  Speaker 1: it's just a thing. She didn't grow up in a
• 1:08:25
  Speaker 1: hunting family. And you know, I've been married for thirty
• 1:08:30
  Speaker 1: two years and so she's she's seen her share of
• 1:08:33
  Speaker 1: an ear um, you know. And I'm always cooking wild
• 1:08:37
  Speaker 1: game for large and small groups and television shows and things,
• 1:08:41
  Speaker 1: and um, you know, it's just one of those things
• 1:08:45
  Speaker 1: that she is not. She's not gonna hop on board
• 1:08:49
  Speaker 1: on the venison thing if she hasn't done it by now.
• 1:08:52
  Speaker 1: But I'll still sneak it in and and just not
• 1:08:56
  Speaker 1: tell her. You know, if I you can only do it,
• 1:08:58
  Speaker 1: you can only lie some because eventually they're going to catch,
• 1:09:01
  Speaker 1: all right. And and so if I did it too often,
• 1:09:06
  Speaker 1: she would suspect it all the time, even when I
• 1:09:08
  Speaker 1: served beef. So um, it's not for everybody, you know.
• 1:09:14
  Speaker 1: So I she you know, feels swear it well, that
• 1:09:20
  Speaker 1: just doesn't taste right, and it's and it's in her
• 1:09:22
  Speaker 1: head and she knows it, and um, and it's just
• 1:09:26
  Speaker 1: one of those things I've learned to live with. Yeah,
• 1:09:29
  Speaker 1: it is funny though, how I think a lot of people,
• 1:09:32
  Speaker 1: especially before they've ever tried venison or wild game or anything,
• 1:09:35
  Speaker 1: they have this preconceived notion that because it's different than
• 1:09:38
  Speaker 1: what they're used to, or because you know, for whatever reason,
• 1:09:42
  Speaker 1: they think, if it's a wild animal and Joe killed it, well,
• 1:09:46
  Speaker 1: you know, that seems weird, or it's not gonna taste good.
• 1:09:49
  Speaker 1: There's there's so many of these, I think because so
• 1:09:51
  Speaker 1: many people are disconnected from it um, they have these
• 1:09:54
  Speaker 1: strange assumptions about it um. In most cases, usually if
• 1:09:58
  Speaker 1: they if they can try it with a no and mind,
• 1:10:00
  Speaker 1: they realize there's not so much truth to it. But
• 1:10:03
  Speaker 1: it's tough for some people to get over. I understand that. Yeah,
• 1:10:06
  Speaker 1: a lot of people think that their meat is raised
• 1:10:08
  Speaker 1: in shrink craft packages at the grocery store. And you know,
• 1:10:12
  Speaker 1: you've got people coming out of the city now to
• 1:10:14
  Speaker 1: shoot their first ear and discover the roots to their food.
• 1:10:17
  Speaker 1: And which is great. I mean, this is that's something
• 1:10:20
  Speaker 1: we've done all of our lives, right, It's we've we
• 1:10:23
  Speaker 1: hunt and we bring food and we know how great
• 1:10:25
  Speaker 1: it tastes. I think it's great that people are figuring
• 1:10:29
  Speaker 1: out that food maybe isn't raised at the grocery store.
• 1:10:33
  Speaker 1: But people have a mental image of oh, I can't
• 1:10:36
  Speaker 1: believe you you're eating bandy. They're so beautiful. Well, they're
• 1:10:40
  Speaker 1: delicious too, and and and we have to harvest our
• 1:10:45
  Speaker 1: dear or they will be overpopulated. We're living where they were,
• 1:10:50
  Speaker 1: and there's no choice. We have to hunt deer and
• 1:10:53
  Speaker 1: so um, it's it's it's part of the deal. It's
• 1:10:57
  Speaker 1: not it's not a matter of if we you know
• 1:11:00
  Speaker 1: how that happened, if we stopped them all of a sudden,
• 1:11:02
  Speaker 1: we couldn't not there anymore. Yeah, there'd be a bunch
• 1:11:05
  Speaker 1: of sick, dead deer everywhere. Yeah. And then and then
• 1:11:08
  Speaker 1: you've got people that are happily eating their ribs and
• 1:11:11
  Speaker 1: hamburgers and things and conveniently choosing to ignore the fact
• 1:11:15
  Speaker 1: that was once a cute calf or piglet um. And
• 1:11:20
  Speaker 1: it's uh, like you said, when they see in a
• 1:11:22
  Speaker 1: cell phone package it it doesn't quite connect in that
• 1:11:26
  Speaker 1: way for them, and they just so many people have
• 1:11:28
  Speaker 1: no idea or just choose to keep in the back
• 1:11:30
  Speaker 1: of their mind and net everything about it. Well, and
• 1:11:34
  Speaker 1: that's what I'll out, What do you have? Why don't
• 1:11:36
  Speaker 1: you like cows? What do you have against cows? Eating
• 1:11:38
  Speaker 1: them all the time? So, Scott, this has been This
• 1:11:43
  Speaker 1: has been really helpful, I think for a lot of people.
• 1:11:46
  Speaker 1: But if someone's listening now and they're thinking, hey, I
• 1:11:49
  Speaker 1: want to try some of stuff, but I cannot remember
• 1:11:51
  Speaker 1: that full recipe mentioned for such and such, where can
• 1:11:54
  Speaker 1: they go to get more, to learn more, to get
• 1:11:57
  Speaker 1: your cookbook or to watch your show all that kind
• 1:11:59
  Speaker 1: of stuff. The TV show is on Sportsman Channel. It's
• 1:12:03
  Speaker 1: called Sporting Chef and it's on Sunday mornings our Sunday
• 1:12:08
  Speaker 1: afternoon twelve thirty p m. Eastern, and it's on a
• 1:12:11
  Speaker 1: few other times during the week. Um. Sporting Chef dot
• 1:12:14
  Speaker 1: com is my website. UM, we've if you go to
• 1:12:18
  Speaker 1: Sporting Chef YouTube, Sporting Chef Instagram, We've got all sorts
• 1:12:22
  Speaker 1: of stuff there. I'm also the cooking editor for Ducks
• 1:12:25
  Speaker 1: Unlimited magazine, and so if you go to the Ducks
• 1:12:27
  Speaker 1: dot org website and you're a waterfowl guy, there's plenty
• 1:12:31
  Speaker 1: of stuff there for you. The cookbook is most easily
• 1:12:35
  Speaker 1: accessible on Amazon, and it's the better Venison cookbook um uh,
• 1:12:41
  Speaker 1: white Tail dot Winchester is my Venison blog. Lots of
• 1:12:45
  Speaker 1: free information out there. I would start with the Sporting
• 1:12:48
  Speaker 1: Chef website and the Venison the Winchester blog, and if
• 1:12:52
  Speaker 1: if you still need more, I'd appreciate it if you
• 1:12:55
  Speaker 1: buy a cookbook. But really, there's enough free information out
• 1:12:59
  Speaker 1: there on what I do to keep you busy for
• 1:13:02
  Speaker 1: a long time. Yeah. Well, well I can attest to
• 1:13:04
  Speaker 1: to what you're putting out there. I've put some of
• 1:13:06
  Speaker 1: these recipes to the test and have really enjoyed them.
• 1:13:09
  Speaker 1: I think I had an apple stuffed venison backstrap relatively recently.
• 1:13:14
  Speaker 1: That was from the cookbook. That was dynamite. Um so,
• 1:13:17
  Speaker 1: so yeah, anyone listening highly recommend you check this stuff out.
• 1:13:20
  Speaker 1: And Scott, thank you so much for sharing this and
• 1:13:22
  Speaker 1: spending your time with us. Yeah, man, I appreciate it.
• 1:13:25
  Speaker 1: Thank you, And with that we will wrap this up.
• 1:13:30
  Speaker 1: So big thank you to our partners who helped keep
• 1:13:32
  Speaker 1: this show on the air. So thanks to Sick Gear,
• 1:13:35
  Speaker 1: Redneck Blinds, Hunt Ra Maps, Yettie Coolers, Ozonics, Carbon Express,
• 1:13:40
  Speaker 1: maven Optics in the white Tail Institute of North America,
• 1:13:44
  Speaker 1: and thank you all for listening today. Really appreciate it,
• 1:13:47
  Speaker 1: and I hope you can put some of this venison
• 1:13:49
  Speaker 1: cooking advice to some good youth soon. I wish you
• 1:13:52
  Speaker 1: good luck braving the elements here on your next late
• 1:13:54
  Speaker 1: season hunt, and I hope you'll stay while you're to hunt.
• 1:14:00
  Speaker 1: Brought both to Pat and Beta