Latest / Wired To Hunt Podcast / Ep. 327: Cooking Better Wild Game with Danielle Prewett

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Ep. 327: Cooking Better Wild Game with Danielle Prewett · 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,
• 0:12
  Speaker 1: Mark Kenyon. Welcome to the Wired to Hunt podcast. I'm
• 0:18
  Speaker 1: your host, Mark Kenyan. In this is episode number three,
• 0:22
  Speaker 1: and today in the show, I'm joined by Danielle Pruittt,
• 0:25
  Speaker 1: creator of Wild and Whole, to discuss techniques, concepts, and
• 0:29
  Speaker 1: recipes for cooking better wild game and taking your venison
• 0:34
  Speaker 1: to the next level. Okay, hello, Hi, welcome to the
• 0:47
  Speaker 1: Wired Hunt podcast, brought to you by on X. It's
• 0:51
  Speaker 1: me and my buddy Mr Dan Johnson right now at
• 0:54
  Speaker 1: the moment, and we're gonna do a little pregame show.
• 0:57
  Speaker 1: But I want to tell you what's coming up after
• 1:00
  Speaker 1: pre um show, which is going to be a chat
• 1:02
  Speaker 1: with my friend Danielle Pruittt. She is the founder of
• 1:05
  Speaker 1: Wild and Hole, which was a wild game cooking website
• 1:08
  Speaker 1: and is now one of our leading wild foods contributors
• 1:13
  Speaker 1: over at Meat Eater. She's a A. I mean, I
• 1:17
  Speaker 1: have to describe it a wild game cooking phenom. Maybe
• 1:23
  Speaker 1: a venison versace A. I don't know, Danny getting any
• 1:29
  Speaker 1: other really interesting titles for someone who's really good at
• 1:31
  Speaker 1: cooking up really great food from deer and other critters. Um, no, man,
• 1:37
  Speaker 1: I don't think of Dan Johnson time out, time out. Well,
• 1:45
  Speaker 1: before we started record, you know, recording, you said we're
• 1:48
  Speaker 1: gonna be talking about venison dishes or wild game dishes,
• 1:52
  Speaker 1: and then you mentioned my Instagram stories that I've been
• 1:55
  Speaker 1: putting out recently that have all the simple wild game
• 1:59
  Speaker 1: recipe ease, And they're simple for a reason. I have
• 2:03
  Speaker 1: a busy schedule and I have three kids, so the
• 2:08
  Speaker 1: meals have to be easy. They have to be quick.
• 2:11
  Speaker 1: So it's not like I can sit here and and
• 2:15
  Speaker 1: uh cook up a backstrap in a cast iron grille,
• 2:20
  Speaker 1: and you know, take all the proper steps and spend
• 2:23
  Speaker 1: thirty minutes on a meal or excuse me, like an
• 2:25
  Speaker 1: hour on a meal when I really should just be
• 2:27
  Speaker 1: spending you know what I mean. Well, surely that makes
• 2:31
  Speaker 1: sense in your thought processes, rational, and your explanation is
• 2:36
  Speaker 1: is totally called for. But if I were to take
• 2:38
  Speaker 1: any into any of that into account, how much fun
• 2:40
  Speaker 1: would it be if I couldn't give you ship? Where
• 2:43
  Speaker 1: would we be on this podcast? I'm just thinking I'm
• 2:45
  Speaker 1: gonna ignore all the common sense you just said there
• 2:47
  Speaker 1: and I'm the bus. All right, well here, now it's
• 2:50
  Speaker 1: time for me to make a public announcement of all
• 2:53
  Speaker 1: the listeners of this podcast. Um, it's awesome. It's awesome
• 2:58
  Speaker 1: for a while, but do me a favor and please
• 3:02
  Speaker 1: stop sending me photoshopped pictures of Mark's face on erotic books.
• 3:11
  Speaker 1: I saw the one that you got. Have you gotten
• 3:13
  Speaker 1: more than just that one? Yeah, dude, I've gotten like,
• 3:16
  Speaker 1: uh maybe seven. Oh wow, that's amazing. I mean, if
• 3:22
  Speaker 1: I if I set you everyone, Uh, some of them
• 3:25
  Speaker 1: are some of them are not good. It's just like
• 3:27
  Speaker 1: you know, simple cut and drop. But uh, some are
• 3:31
  Speaker 1: some are good. But if you could just, you know,
• 3:35
  Speaker 1: send them to Mark instead of sending them to me.
• 3:36
  Speaker 1: I don't know why your wife might be asking questions
• 3:39
  Speaker 1: pretty soon, Hey Dan, did you do this yourself? For? Uh?
• 3:44
  Speaker 1: Why why are these pasted on the door of the bathroom? Right?
• 3:48
  Speaker 1: Jesus Mark, I'm supposed to be the dirty one. For
• 3:54
  Speaker 1: those that didn't listen to the last episode with you
• 3:57
  Speaker 1: and Me, there's been a little bit of to make
• 4:00
  Speaker 1: it a long story short, for some reason, when people
• 4:02
  Speaker 1: search for my book That Wild Country, another book is
• 4:06
  Speaker 1: popping up called Country Boys, which is an erotic novel
• 4:10
  Speaker 1: of some kind, and so you know, I make sure
• 4:13
  Speaker 1: you type in the title that wild country properly, or
• 4:16
  Speaker 1: or else you might end up in a very different place. Um.
• 4:21
  Speaker 1: That's that's pretty funny stuff though. Um. You're right though,
• 4:26
  Speaker 1: I shouldn't give you crap about your cooking, because it's
• 4:28
  Speaker 1: good that you're doing that, and you're making wild game
• 4:31
  Speaker 1: for the family, which is no easy task with all
• 4:34
  Speaker 1: those kids run around. But here is what I do
• 4:36
  Speaker 1: want to give you some more crap about. Oh here
• 4:39
  Speaker 1: we go. It is December, late December now almost, and
• 4:45
  Speaker 1: you have a family of five. Yeah, so there's five
• 4:49
  Speaker 1: of us total, yea and a dog that I hope
• 4:52
  Speaker 1: dies soon. But that's that's beside the point, right, that's
• 4:55
  Speaker 1: a whole other conversation. Um, I haven't heard of you
• 4:58
  Speaker 1: killing any more. Dear. You got one deer in the
• 5:00
  Speaker 1: freezer as far as I remember. How do you feed
• 5:02
  Speaker 1: a family of five with one deer? And what are
• 5:04
  Speaker 1: you gonna do about that? Well, Luckily this year because
• 5:08
  Speaker 1: I helped my buddy Dan pack out a three and
• 5:12
  Speaker 1: a half mile pack out of a mule deer, I
• 5:14
  Speaker 1: got some of that as well. I forgot about the
• 5:16
  Speaker 1: Remember I have a basically an Ostrich in the freezer
• 5:21
  Speaker 1: as well, and uh, I have some Walleye in the
• 5:25
  Speaker 1: freezer from this summer and some bluegill as well. So
• 5:28
  Speaker 1: my freezer is actually looking really good with wild game. Good,
• 5:33
  Speaker 1: you're not going to starve them. I'm not gonna starve Okay,
• 5:36
  Speaker 1: then I feel better about things. I was sitting here
• 5:38
  Speaker 1: and I'm I'm about to start my dough acquisition project
• 5:43
  Speaker 1: that I'm always focused on here the last couple of
• 5:45
  Speaker 1: weeks of this season, and I was thinking, do I
• 5:46
  Speaker 1: need to get a doll for Dan and ship it
• 5:49
  Speaker 1: across the country to make sure his family is gonna eat? Okay,
• 5:52
  Speaker 1: So that's good. So no more plans to hunt them? Well, man,
• 5:55
  Speaker 1: I want to so bad. I want too late season.
• 5:57
  Speaker 1: Uh you know, I think some of the corns still
• 5:59
  Speaker 1: standing around some of the farms that I hunt. But man,
• 6:02
  Speaker 1: I just time and and this working for yourself has
• 6:07
  Speaker 1: really kind of changed the game, because you know, vacation,
• 6:14
  Speaker 1: if you take vacation at a real job, the someone
• 6:17
  Speaker 1: else's doing your work, you decide not to work. When
• 6:20
  Speaker 1: you're self employed, the works still there. You just have
• 6:24
  Speaker 1: to do it. Double time when you get back, you
• 6:25
  Speaker 1: know what I mean, Yes, definitely, definitely do um, yeah,
• 6:29
  Speaker 1: I hear you. Man, time is the toughest thing to
• 6:31
  Speaker 1: always come by. It's something I can relate to. Um.
• 6:36
  Speaker 1: I am still hunting though, Yeah, yeah, I saw that.
• 6:39
  Speaker 1: You got to talk to me about this, uh, this
• 6:41
  Speaker 1: buck train because every time I follow along, right, it
• 6:46
  Speaker 1: seems like you're getting close but not close enough. Yeah,
• 6:49
  Speaker 1: I mean, it's the It's kind of the same story
• 6:53
  Speaker 1: that we have every year on the podcast on this
• 6:55
  Speaker 1: farm because it's in and and anyone who listened kind
• 6:59
  Speaker 1: of knows the base six set up the basic challenge here.
• 7:01
  Speaker 1: But the biggest thing is that a lot of the
• 7:04
  Speaker 1: bucks that I'm hunting spend a lot of time on
• 7:06
  Speaker 1: neighboring properties, and the majority of the farm that I
• 7:10
  Speaker 1: can hunt is mostly field and a little bit of
• 7:13
  Speaker 1: field edge timber, and then a couple of little spots
• 7:15
  Speaker 1: with a little bit more um. But it just lends itself.
• 7:19
  Speaker 1: It seems like every year the best buck around is
• 7:21
  Speaker 1: always in this neighboring spot, and then I'm just trying
• 7:24
  Speaker 1: to catch him the time or two that he slips
• 7:27
  Speaker 1: up and comes across the line to my side, Um,
• 7:30
  Speaker 1: and so that was, you know, the buck I've been
• 7:32
  Speaker 1: hunting this year. That year I called Tran. During the rut,
• 7:35
  Speaker 1: he popped out a few times, and there is a
• 7:38
  Speaker 1: little betting year, a couple of little betting years on
• 7:40
  Speaker 1: the farm. I ken hunt um that he cruises in
• 7:43
  Speaker 1: and around during the rep So I came close, but
• 7:46
  Speaker 1: with the boat couldn't get him within like fifty yards. Um.
• 7:50
  Speaker 1: That was the closest I got during bow season. Now,
• 7:53
  Speaker 1: late season opens up, and I have been trying to
• 7:55
  Speaker 1: get a crack at him throughout the late season. We've
• 7:57
  Speaker 1: got a gun season opened up November fifty eighth, and
• 8:00
  Speaker 1: it basically runs all the way until December because we've
• 8:04
  Speaker 1: got the general firearm. This is the last two weeks
• 8:07
  Speaker 1: in November, and then there's five days off I think,
• 8:10
  Speaker 1: and then muzzleloader opens up for three weeks. So in
• 8:13
  Speaker 1: the middle of that muzzloader season now and so I've
• 8:15
  Speaker 1: been trying to get out there a few times. When
• 8:18
  Speaker 1: you know, when conditions are good, when you think that
• 8:20
  Speaker 1: this deer might get on his feet a little bit
• 8:22
  Speaker 1: earlier and move to one of these food sources. UM.
• 8:25
  Speaker 1: So I don't know, I've taken maybe five six five
• 8:29
  Speaker 1: stabs maybe during the late season at him somewhere in
• 8:31
  Speaker 1: that ballpark. And I have not seen him on any
• 8:35
  Speaker 1: of the knights i've hunted. But I saw him a
• 8:38
  Speaker 1: couple of nights that I was scouting, because again, I've
• 8:40
  Speaker 1: got a nice vantage point where I can look into. Basically,
• 8:43
  Speaker 1: there's some gaps and a creek that runs through one
• 8:45
  Speaker 1: of these betting areas, and so I can be far
• 8:47
  Speaker 1: away but see what's going on back in there. And
• 8:50
  Speaker 1: a couple of times I've seen him there um and
• 8:53
  Speaker 1: seen what he was doing, and he was when he's
• 8:55
  Speaker 1: in this spot. Oftentimes it seems like he head south
• 8:58
  Speaker 1: towards a corn field that's on the farm I can hunt.
• 9:01
  Speaker 1: So I saw him do this a couple couple few
• 9:05
  Speaker 1: nights ago, and so decide, all right, I've got three
• 9:10
  Speaker 1: days now that I have available with evenings to hunt.
• 9:13
  Speaker 1: I'm gonna hit it hard before Christmas, and two nights
• 9:17
  Speaker 1: didn't see much, saw tons of dos, but didn't see him.
• 9:20
  Speaker 1: Last night, I went out and sat as close as
• 9:24
  Speaker 1: I can get to that betting area, but on my
• 9:26
  Speaker 1: side by the corn and there's a cold front that's
• 9:30
  Speaker 1: passing through that was gonna hit overnight. Long story short,
• 9:33
  Speaker 1: here just dear just started pouring out and they all
• 9:36
  Speaker 1: came through. I've kind of figured out with the most
• 9:38
  Speaker 1: likely couple of spots where dear enter my farm. Now,
• 9:42
  Speaker 1: just over the years have seen there's a little low
• 9:44
  Speaker 1: spot that seven times out of ten, if a box
• 9:47
  Speaker 1: is going to come through in that coming from that direction,
• 9:50
  Speaker 1: he'll probably come out of these two low spots. So
• 9:52
  Speaker 1: I set up within shooting range of one of these
• 9:54
  Speaker 1: low spots, and um, I am out there with a firearm.
• 9:59
  Speaker 1: I'm not I'm not too picky to not use what's legal,
• 10:02
  Speaker 1: So I'm out there doing that. So I'm within shooting
• 10:04
  Speaker 1: range with a gun and deer after deer after deer,
• 10:09
  Speaker 1: and then here starts coming the bucks. And as soon
• 10:11
  Speaker 1: as bucks starts showing up, I knew that we had
• 10:14
  Speaker 1: a chance because it seems a lot of nights you'll
• 10:16
  Speaker 1: see nothing but does You'll see a lot of deer,
• 10:18
  Speaker 1: but nothing but doze. But if you're in the spot
• 10:20
  Speaker 1: and the young bucks start showing up, it just seems
• 10:24
  Speaker 1: on this farm at this time of year, there you know,
• 10:27
  Speaker 1: like a lot of laces and deer are they're kind
• 10:29
  Speaker 1: of grouped back up again, there's groups of bucks together,
• 10:32
  Speaker 1: and if one set of bucks is doing something, that
• 10:34
  Speaker 1: usually means that the whole parade of deer will end
• 10:37
  Speaker 1: up doing the same. So here comes a spike, Here
• 10:40
  Speaker 1: comes a spike. He comes a nice two year old,
• 10:42
  Speaker 1: here comes a less nice two year old. Um, and
• 10:45
  Speaker 1: they're all coming out, passing right through where I can
• 10:47
  Speaker 1: get a shot. And I was you know that feeling
• 10:50
  Speaker 1: when things just look like it's gonna happen, Like everything
• 10:55
  Speaker 1: is lining up the way you wanted to the way
• 10:56
  Speaker 1: you hoped it would. Um, the deer piling out, nothing's
• 11:00
  Speaker 1: been spooked, nothing's winding you. Conditions are great. Um, you're
• 11:04
  Speaker 1: approaching prime time. And I just had like I had
• 11:07
  Speaker 1: my had my gun on my lap, I was ready
• 11:09
  Speaker 1: to go. I just said, this is, this is, this
• 11:11
  Speaker 1: is a good night. And I kept telling myself, don't
• 11:13
  Speaker 1: screw it up, Like, don't turn your head too fast
• 11:15
  Speaker 1: and spook one of the fifteen does that are over
• 11:17
  Speaker 1: to my left? You know, don't shift and move at
• 11:21
  Speaker 1: the wrong time when something's looking at you. I just
• 11:23
  Speaker 1: kept on trying to tell myself, do not screw this up,
• 11:25
  Speaker 1: because this is one of those few chances that you
• 11:28
  Speaker 1: might have. I could just kind of feel it and
• 11:31
  Speaker 1: lo and behold. Maybe ten minutes before the end of
• 11:34
  Speaker 1: shooting light, I look up and across the way here
• 11:38
  Speaker 1: comes that son of a buck. Um, and dude, he
• 11:42
  Speaker 1: is a really nice dear for around Tran or the
• 11:46
  Speaker 1: bonus buck. No, this is Tran, this is Yep. So
• 11:49
  Speaker 1: just a big framed four year old eight pointer. Um,
• 11:54
  Speaker 1: I've seen him a ton now, I've you know, followed him. Me.
• 11:58
  Speaker 1: It's it's it's just like, holy, feel kind of this
• 12:01
  Speaker 1: one of these bucks. I see a lot, don't get
• 12:03
  Speaker 1: a whole lot of opportunities, but I feel like I'm
• 12:05
  Speaker 1: in the game. And that's how it's been with him.
• 12:08
  Speaker 1: And he finally shows up heading right towards me. Um,
• 12:12
  Speaker 1: if I was an offender, I could have just dusted
• 12:15
  Speaker 1: him easy peasy on the neighbor's farm, but of course
• 12:18
  Speaker 1: not going to do that. So I had to watch
• 12:20
  Speaker 1: him standing there beautiful broadside as he kind of crosses
• 12:24
  Speaker 1: clearing this little kind of brushy clearing, heading towards where
• 12:27
  Speaker 1: I could where I could shoot. And in short, he slowly,
• 12:33
  Speaker 1: you know as they do, slowly, taking his time walking
• 12:36
  Speaker 1: on stop, put his head up, look to his left,
• 12:39
  Speaker 1: look to his right, you know, just as mature bucks do,
• 12:42
  Speaker 1: especially this time of year when they're not all rut crazy,
• 12:45
  Speaker 1: just being careful monitoring his surroundings, making sure there was
• 12:50
  Speaker 1: nothing amiss. And he was the last deer that came through,
• 12:53
  Speaker 1: you know, all these other deer he come through, he
• 12:55
  Speaker 1: followed up as the lasting line, and he comes through
• 12:59
  Speaker 1: passes through the brushy fence role that I'm in. And
• 13:03
  Speaker 1: by the time he came out the other side into
• 13:05
  Speaker 1: an air where I could shoot, it was really close
• 13:09
  Speaker 1: to than shooting light. I think I had like three
• 13:11
  Speaker 1: minutes something like that, and I'm trying to find him
• 13:15
  Speaker 1: my scope, And to make a long story short, he
• 13:20
  Speaker 1: started walking directly away. As soon as he walked out
• 13:23
  Speaker 1: into the open, and then as soon as he started
• 13:25
  Speaker 1: cutting out, moving broad side, excuse me, moving broadside, he'd
• 13:30
  Speaker 1: be behind a branch, and then as soon as he
• 13:32
  Speaker 1: came into another opening, he'd be walking straight away. And
• 13:34
  Speaker 1: this happened for I don't know a minute or two
• 13:37
  Speaker 1: minutes where my scopes on him, but I just can't
• 13:39
  Speaker 1: get a clear shot. And then it's like I'm right
• 13:42
  Speaker 1: there on his shoulder, just about to take the shot.
• 13:44
  Speaker 1: I just need him to step out from behind this
• 13:46
  Speaker 1: one branch and then he turns away and I came.
• 13:50
  Speaker 1: I came just a hair's with the way from squeezing
• 13:53
  Speaker 1: the trigger on him one and then he turned so
• 13:56
  Speaker 1: just couldn't get a clean, good oftin shot on him. That, um,
• 14:02
  Speaker 1: you know, that was that was ethical and student light
• 14:06
  Speaker 1: ran out and he was out of range and it
• 14:07
  Speaker 1: was it was slipping through my fingers. So it was.
• 14:11
  Speaker 1: It was an incredible encounter. I was pumped. It was
• 14:14
  Speaker 1: awesome to see him because that's probably the the longest
• 14:18
  Speaker 1: I've got to look at him and kind of be
• 14:20
  Speaker 1: in a moment like that with him, um, other than
• 14:25
  Speaker 1: I guess one time in the rut. So it was.
• 14:28
  Speaker 1: It was fun, It was cool, but I left that
• 14:31
  Speaker 1: I got out of the stand that night shook up. Really,
• 14:34
  Speaker 1: you know, adrenaline pumping part of me was stoked that
• 14:37
  Speaker 1: I had that, that he came out that you know
• 14:39
  Speaker 1: what I hoped and thought and planned four came together
• 14:42
  Speaker 1: sort of. Then the other part of me was, you know,
• 14:45
  Speaker 1: was that it is he gonna do it again? To
• 14:47
  Speaker 1: it I'm I'm running that time. Um, that was about
• 14:50
  Speaker 1: as good of a chance as you could ask for
• 14:52
  Speaker 1: and I couldn't make it happen. So that's that's that's
• 14:57
  Speaker 1: what happened. Yeah, how much time he got left? Now? Well,
• 15:00
  Speaker 1: I got a couple more nights of muzzleod season, so
• 15:05
  Speaker 1: I will take the gun out a couple more times,
• 15:07
  Speaker 1: and then after that's bow season for oh. I don't
• 15:13
  Speaker 1: know about a week in four days of bow season
• 15:16
  Speaker 1: after that, But at that point it's I really have
• 15:20
  Speaker 1: to shoot some doughs out here, so as as I
• 15:23
  Speaker 1: do often when I've got a buck him, after those
• 15:26
  Speaker 1: that last week or two weeks, I need to do
• 15:29
  Speaker 1: some dough management. So once I start doing that, though,
• 15:32
  Speaker 1: it's going to kind of blow the area up, and
• 15:34
  Speaker 1: it's unlikely that, you know, I'll get a daylight and
• 15:37
  Speaker 1: counter with him. So I'll be out there hunting. I'll
• 15:39
  Speaker 1: be trying to shoot some doughs. Maybe I'll get lucky
• 15:41
  Speaker 1: and he'll stumble up into into bow range and I'll
• 15:44
  Speaker 1: get a shot. But I'm kind of looking like the
• 15:46
  Speaker 1: next few nights with the gun are my best chance.
• 15:49
  Speaker 1: And if that doesn't happen, he'll probably be uh, he'll
• 15:52
  Speaker 1: probably around it next year. Yeah man, uh, yeah, I
• 15:55
  Speaker 1: wish I could get out and do some more hunting,
• 15:57
  Speaker 1: but it's just as looking like if I do, it's
• 16:01
  Speaker 1: gonna be a one and done type a hunt. And
• 16:05
  Speaker 1: I don't even know if it's worth it this time
• 16:07
  Speaker 1: of year to go out. I mean it's it's always
• 16:10
  Speaker 1: anything can happen, right, but I just want to. I
• 16:14
  Speaker 1: got so much business stuff to take care of and
• 16:16
  Speaker 1: stuff at home to take care of, and uh, it's
• 16:19
  Speaker 1: the holidays and then getting ready for you know, trade
• 16:22
  Speaker 1: show season and a t A and and all that
• 16:24
  Speaker 1: stuff is just kind of uh, there are some priorities
• 16:27
  Speaker 1: and unfortunately, I hate to say it, man, like late
• 16:30
  Speaker 1: season isn't one of them. Right now. Well, you know,
• 16:33
  Speaker 1: as Jay Z once said, and I think he was
• 16:35
  Speaker 1: probably speaking about you, I'm not a businessman. I'm a
• 16:39
  Speaker 1: business man. And that's Dan Johnson. That's right, that's right,
• 16:45
  Speaker 1: that's right. So well he also he's also he's also
• 16:49
  Speaker 1: said a lot of other things too that might relate
• 16:52
  Speaker 1: to me, but might not. I was gonna say it
• 16:54
  Speaker 1: might be applicable. I got ninety nine problems. Maybe that's right,
• 17:00
  Speaker 1: that's right. Um, So I am going to head out
• 17:04
  Speaker 1: after training again tonight, and there's like a fifteen degree
• 17:08
  Speaker 1: temperature drop overnight and fresh snow on the ground. So
• 17:12
  Speaker 1: I'm gonna go back to the same spot because I
• 17:15
  Speaker 1: didn't spook him. He just walked off the distance and
• 17:18
  Speaker 1: I was able to get a ride out of there,
• 17:19
  Speaker 1: so there was no me on foot spooking monitor. So
• 17:23
  Speaker 1: I feel like there's a chance, but you know, how
• 17:26
  Speaker 1: likely is it he'll do the same thing twice in
• 17:28
  Speaker 1: a row. Who knows what I need from you before
• 17:30
  Speaker 1: we shut this down? Is your best possible piece of
• 17:35
  Speaker 1: advice for me because I'm down to my final shot
• 17:38
  Speaker 1: or two probably at the buck up and after for
• 17:40
  Speaker 1: all the whole season, and I need the greatest piece
• 17:45
  Speaker 1: of Dan Johnson wisdom for clutch in. Uh, you know,
• 17:51
  Speaker 1: in the crunch time period of the season. Yeah, I
• 17:55
  Speaker 1: could sit here. I could sit here and just bullshit you.
• 17:57
  Speaker 1: But you know, from listening to you talk about the
• 18:02
  Speaker 1: properties that you hunt, you don't you're at the mercy
• 18:06
  Speaker 1: of the deer like on some of the properties that
• 18:10
  Speaker 1: I hunt. You know, having these bigger acreages, I can
• 18:13
  Speaker 1: be aggressive, I can move around a lot, I can
• 18:16
  Speaker 1: go deeper into the timber, I can go to a
• 18:18
  Speaker 1: completely different part of the farm. Uh, where Tran lives
• 18:22
  Speaker 1: and how he's accessing your property. It's I mean, it
• 18:27
  Speaker 1: just sounds like the opportunity to be aggressive and to
• 18:30
  Speaker 1: go outside of the box on on this buck are limited.
• 18:35
  Speaker 1: So what I would say is just, uh, if it's
• 18:38
  Speaker 1: gonna be cold, bring a thermiss of coffee into the
• 18:41
  Speaker 1: timber or into the stand with you. There we go.
• 18:44
  Speaker 1: So then about two hours in the set, I have
• 18:46
  Speaker 1: to race down to the bottom of the tree and
• 18:47
  Speaker 1: take a crap dude, sky dump dude. If there's anything
• 18:52
  Speaker 1: I've taught you, it's the sky dunk. Uh. You've never
• 18:55
  Speaker 1: tried to pull that one off. Man, it just seems
• 18:56
  Speaker 1: above my pay grade. But you never know, maybe today tonight,
• 19:01
  Speaker 1: well good luck man, um. But we you know, strategy
• 19:06
  Speaker 1: aside and training aside and a late season aside. I
• 19:10
  Speaker 1: do have to ask you, because this podcast is going
• 19:13
  Speaker 1: to be about wild game. Yes, Uh, let's let's do
• 19:18
  Speaker 1: like a top three or a top five favorite venison
• 19:22
  Speaker 1: or favorite wild game recipes. Yes, and it's a good idea.
• 19:26
  Speaker 1: All right, Um, I'll start. I guess, go ahead, um,
• 19:32
  Speaker 1: simple one of my classic favorites and it's the it's
• 19:36
  Speaker 1: like my comfort food when I you know, Opening Night
• 19:39
  Speaker 1: of hunting season. I'm always hoping that we can put
• 19:42
  Speaker 1: this on the menu because I love coming into the
• 19:44
  Speaker 1: house with a fire going on in the living room
• 19:47
  Speaker 1: and this on the stove, which is just a good,
• 19:50
  Speaker 1: big old pot of venison chili. Um, my wife makes
• 19:54
  Speaker 1: a mean pot of venison chili. So that's gonna be
• 19:56
  Speaker 1: right at the top of my list. How about what's
• 19:59
  Speaker 1: one for you? Well, I tell you what. When it
• 20:01
  Speaker 1: comes to wild game, Um, it's similar, but my mom
• 20:07
  Speaker 1: she cans dear meat, right, so we h she cans it,
• 20:12
  Speaker 1: we cube it up, we can it, and then we
• 20:15
  Speaker 1: add it to crock pot recipes like um, like what
• 20:19
  Speaker 1: you would see for beef stew, potatoes, carrots, onions, peppers, Um,
• 20:23
  Speaker 1: maybe some corn. Um, throw that some beef broth in there,
• 20:28
  Speaker 1: and then throw in the cube venison. That is my
• 20:35
  Speaker 1: late season. I've been sitting out in the cold all day,
• 20:39
  Speaker 1: come home warm the spirit type of of meal. Yeah,
• 20:44
  Speaker 1: that sounds pretty good right now, it's like fifteen degrees out.
• 20:46
  Speaker 1: I could I could go for some of that tonight. Um. Okay,
• 20:50
  Speaker 1: here's another one for me. Um. This is something in
• 20:53
  Speaker 1: this episode should be dropping right around the holidays, either,
• 20:56
  Speaker 1: like just after Christmas or or soon right in the ballpark.
• 20:59
  Speaker 1: So you might be able to use these ideas and
• 21:01
  Speaker 1: what Danielle is gonna share with you for a little
• 21:04
  Speaker 1: Christmas party or New Year's Eve party or something, and
• 21:07
  Speaker 1: this is a great option for that. Um. There's a
• 21:09
  Speaker 1: couple different recipes out there that I've looked at, but
• 21:13
  Speaker 1: basically a heart. Grill up a heart, and I would
• 21:17
  Speaker 1: I would cut up a heart, trim it all up,
• 21:20
  Speaker 1: marinate it for about a day, um, and I like
• 21:24
  Speaker 1: some oil, some vinegar, maybe some soy sauce or something
• 21:28
  Speaker 1: in there. There's a specific recipe. I can't think of
• 21:31
  Speaker 1: all these things, but I'll try to share a link
• 21:32
  Speaker 1: to it. Um. But marinade this heart. When you get
• 21:37
  Speaker 1: it out the next day, throw it on the grill
• 21:40
  Speaker 1: hot for four minutes on one side, another four minutes
• 21:45
  Speaker 1: on the other side, just so you get that medium
• 21:47
  Speaker 1: rare cooking in there. And then you're gonna slice it
• 21:50
  Speaker 1: up thin and at the same time, while or before
• 21:54
  Speaker 1: that will happen, you will grill up some peppers and onions,
• 21:56
  Speaker 1: some bell peppers, and then toast some toastinise some little
• 22:01
  Speaker 1: pieces of French bread or something. So you've got little slices,
• 22:04
  Speaker 1: and then what you do is you take a little
• 22:05
  Speaker 1: slice of that toasted French bread, you take a slice
• 22:09
  Speaker 1: of that grilled bell pepper, and you take a thin
• 22:11
  Speaker 1: slice of that grilled heart. Put it all together, take
• 22:14
  Speaker 1: a bite of that and it is absolutely delectable. Um.
• 22:17
  Speaker 1: I've given this to a whole lot of people that
• 22:19
  Speaker 1: would think that heart would be disgusting, and they are
• 22:23
  Speaker 1: converted right there and then, UM, so highly recommend trying hard.
• 22:27
  Speaker 1: There's a lot of good recipes out there, but try it. Yeah.
• 22:31
  Speaker 1: I saved the heart of my buck this year, and
• 22:33
  Speaker 1: I will be eating it probably sooner rather than later.
• 22:36
  Speaker 1: So I'm gonna have to give that one a try. Um.
• 22:39
  Speaker 1: I'm gonna step away from deer for a second because
• 22:42
  Speaker 1: there's there's so many ground recipes with ground meat, you know,
• 22:46
  Speaker 1: Like I just had spaghetti, uh last night with mule
• 22:50
  Speaker 1: deer meat. The night before we had beef burgers with
• 22:53
  Speaker 1: white tail meat. So you know, there's there's a whole
• 22:56
  Speaker 1: bunch of things that you can just replace your ground
• 22:59
  Speaker 1: beef with around venison, right, we have that all the time.
• 23:01
  Speaker 1: I talked about how easy it is. It has to
• 23:04
  Speaker 1: be easy. You know for me a lot of the
• 23:06
  Speaker 1: times for just time saving, but stepping away, dude, I
• 23:12
  Speaker 1: am a taco fan, taco fanatics street tacos um and
• 23:17
  Speaker 1: you know, you could have tacos with any variety of
• 23:20
  Speaker 1: ground wild game, but my favorite is Walleye Street tacos
• 23:28
  Speaker 1: with a Tripolte mayonnaise and like this uh uh coleslaw
• 23:35
  Speaker 1: that's in it with some peppers and you put that
• 23:37
  Speaker 1: troup that Tripolte mayonnaise in there. Oh my god, Mark,
• 23:43
  Speaker 1: I'm getting physically aroused right now just just talking about it. Man.
• 23:47
  Speaker 1: I love me a good fish taco and I need
• 23:51
  Speaker 1: to do That's one thing I don't get enough of
• 23:54
  Speaker 1: my freezers lacking with fish. Um. I do a decent
• 23:58
  Speaker 1: bit of catching relief fly fishing in the summer, but
• 24:01
  Speaker 1: I don't do enough fresh water you know, get in
• 24:04
  Speaker 1: the walle i perch, pike something like that that I
• 24:06
  Speaker 1: could fry up and eat throughout the year. So I
• 24:08
  Speaker 1: need to fill that part of my year out because
• 24:11
  Speaker 1: I could go for some fish tacos right about now. Yeah, absolutely, Um, okay,
• 24:16
  Speaker 1: last one for me, and I'm gonna go with you know,
• 24:22
  Speaker 1: it's it's simple, and it is again another one of
• 24:26
  Speaker 1: these appetizers that might be good for the holidays, and
• 24:29
  Speaker 1: it's something that people do all the time, but it's
• 24:31
  Speaker 1: just so good that I keep doing it. Just your
• 24:34
  Speaker 1: simple venison popper, um marinade, you know, cut up some
• 24:38
  Speaker 1: backstrap or um, you know, a good cut of meat,
• 24:42
  Speaker 1: marinade it for you know, I can do soy soy
• 24:45
  Speaker 1: sauce and Worcestershire or something like that, and the next
• 24:49
  Speaker 1: day cut them up into little cubes, throw a scoop
• 24:52
  Speaker 1: of cream cheese, a holla peino pepper, and then wrap
• 24:56
  Speaker 1: it in a slice of bacon. Throw that in the
• 24:58
  Speaker 1: grill and you put to play to those out at
• 25:01
  Speaker 1: any get together party New Year's Eve, shin dig and
• 25:04
  Speaker 1: you will have happy, happy folks. Um. You cannot go
• 25:08
  Speaker 1: wrong with that. And you can do that with all
• 25:10
  Speaker 1: sorts of things too. I know people do that with goose,
• 25:12
  Speaker 1: people do that with uh duck, people do it with
• 25:15
  Speaker 1: I've even seen people do it with wild turkey. So
• 25:18
  Speaker 1: that kind of popper wild game dish is It's easy
• 25:22
  Speaker 1: and it's damn good. Yeah, that is a staple at
• 25:25
  Speaker 1: our wild annual wild game feed that we have with
• 25:28
  Speaker 1: the family. It's uh some kind of wild game, you know,
• 25:33
  Speaker 1: enter wild game meat whatever whatever it is, into that
• 25:36
  Speaker 1: hallepeenio popper. Man. I've had it. I've had it with
• 25:38
  Speaker 1: rabbit before, I've had it with turtle before, and it's
• 25:42
  Speaker 1: just it's good no matter what. So um my last one.
• 25:46
  Speaker 1: And it's kind of back to that crock pop meal,
• 25:49
  Speaker 1: uh back. I haven't had this for a long time,
• 25:52
  Speaker 1: but I find myself always kind of longing for it.
• 25:56
  Speaker 1: And that is a pheasant, a whole pheasant, right, you
• 26:01
  Speaker 1: clean it, the whole pheasant. The whole pheasant goes in
• 26:04
  Speaker 1: with potatoes and a can of crema mushroom soup and
• 26:11
  Speaker 1: or you know, whatever the recipe calls for, and you
• 26:14
  Speaker 1: put that all in there together and just let it cook,
• 26:17
  Speaker 1: and you know, six hours later comes at that pheasant
• 26:22
  Speaker 1: is delicious and the uh, the potatoes and the crema
• 26:26
  Speaker 1: mushroom souper obviously delicious. And then serve it with a
• 26:33
  Speaker 1: good glass of wine. Man, good old roasted pheasant. That
• 26:37
  Speaker 1: sounds pretty nice. We do not have many pheasants around here,
• 26:41
  Speaker 1: so that's not gonna be on my holiday menu, but
• 26:43
  Speaker 1: I wish it would be. Yeah, you need to one
• 26:46
  Speaker 1: question that I want you to pass along to her. Um,
• 26:48
  Speaker 1: And this is always something that I really wish I
• 26:53
  Speaker 1: could uh like talk more about. No One, no one
• 26:57
  Speaker 1: really that I've that I found to do this or
• 27:01
  Speaker 1: hasn't covered topics like this, But that is pairing alcohol
• 27:04
  Speaker 1: pairing with wild game, whether it's wine or a beer
• 27:09
  Speaker 1: or something, right, what goes good? You know what kind
• 27:13
  Speaker 1: of beer goes good with this, or what kind of
• 27:16
  Speaker 1: wine goes good with moose or wally or whatever. Because
• 27:21
  Speaker 1: you know, I drink wine, my wife drinks wine. UM,
• 27:24
  Speaker 1: and I feel that if I can pair a wild
• 27:26
  Speaker 1: game recipe with uh the best wine for the taste buds,
• 27:31
  Speaker 1: I think I could get my wife into it even more,
• 27:33
  Speaker 1: all right, I am going to ask her about that
• 27:35
  Speaker 1: for sure. Um. I've always found it a good dry
• 27:39
  Speaker 1: red wine goes well with you know, some kind of
• 27:44
  Speaker 1: uh steak type of thing, like if you're gonna roast
• 27:46
  Speaker 1: a backstrap, grilled backstrap, something like that, a very meat centried,
• 27:50
  Speaker 1: red meat focused meal, maybe like a berry sauce of
• 27:54
  Speaker 1: some kind, you throw a dry right alongside of that,
• 27:56
  Speaker 1: and that's pretty good. But I am very much an amateur,
• 28:00
  Speaker 1: so I will ask the pro what she says, and uh,
• 28:03
  Speaker 1: I'll get back to you. Sounds good man, All right, man, Well,
• 28:06
  Speaker 1: thank you, Dan four takes some time for a little
• 28:09
  Speaker 1: pregame show, end of the year wrap up. Uh, let's
• 28:12
  Speaker 1: talk again in and for everybody else, you just heard
• 28:17
  Speaker 1: me and Dan give you are very uh Lehman's recipe
• 28:21
  Speaker 1: idea bit. But we're about to get some really next
• 28:26
  Speaker 1: level advice and suggestions from Danielle when it comes to
• 28:30
  Speaker 1: cooking up some delicious wild game this year. Hopefully you've
• 28:33
  Speaker 1: got a whole bunch of the freezer. So without further Ado,
• 28:36
  Speaker 1: let's take a very quick break and then we'll get
• 28:38
  Speaker 1: Danielle Pruett on the line. All right, joining me now
• 28:43
  Speaker 1: is Danielle PRUITTT Welcome to the show. Daniel Hi, Mark,
• 28:46
  Speaker 1: how are you? I am good, Thank you so much
• 28:49
  Speaker 1: for joining me. Absolutely happy to be here. I gotta say,
• 28:53
  Speaker 1: we really screwed up on this one already right out
• 28:56
  Speaker 1: the gate, because you and me were just in Bosing
• 29:00
  Speaker 1: Tanna together last week, and somehow we never had the
• 29:03
  Speaker 1: idea that we should do a podcast while we were
• 29:05
  Speaker 1: there together. So I gotta take blame for that. I'm sorry,
• 29:09
  Speaker 1: I'm an idiot. We had a lot going on. Yeah
• 29:14
  Speaker 1: we did, but but I'm glad at least we're doing
• 29:19
  Speaker 1: it now a week later. It's the kind of time
• 29:22
  Speaker 1: of year that I think is perfect to talk about
• 29:25
  Speaker 1: the topics that we're going to dive into, because hopefully
• 29:29
  Speaker 1: everyone listening right now is wrapping up a successful hunting season.
• 29:33
  Speaker 1: Hopefully you've got a freezer full of wild game a
• 29:36
  Speaker 1: couple of year, maybe some ducks or a pheasant, who
• 29:38
  Speaker 1: knows what, um. And it's the holidays, so you've got
• 29:43
  Speaker 1: friends and family in town and you want to cook
• 29:45
  Speaker 1: up some good food and really show off that wild game. Right.
• 29:48
  Speaker 1: So what I'm hoping we can do here today, Danielle,
• 29:51
  Speaker 1: is is kind of mind you for your expertise on
• 29:55
  Speaker 1: how to help us up our wild game cooking, take
• 29:58
  Speaker 1: it to that next level. Make sure we, you know,
• 30:00
  Speaker 1: show the brightest possible representation of wild game to all
• 30:04
  Speaker 1: of our friends and family over these next couple of weeks.
• 30:08
  Speaker 1: So I'm putting a lot of pressure on your daniel
• 30:11
  Speaker 1: I hope you're okay with that. I am fine with that.
• 30:15
  Speaker 1: I could talk all day about this subject, so I'm
• 30:18
  Speaker 1: happy to be here. Good. So would that be the case,
• 30:22
  Speaker 1: then answer me this. How did you become you? How?
• 30:28
  Speaker 1: How did you get to this point where you are
• 30:30
  Speaker 1: a wild game cooking aficionado, where you are the face
• 30:35
  Speaker 1: and voice of wild and Hole and you are are
• 30:37
  Speaker 1: leading foods contributor over at Meat Eater. How'd that happen?
• 30:41
  Speaker 1: You know, that's a funny question. I remember one one
• 30:46
  Speaker 1: winner I had aged some meat and I was in
• 30:50
  Speaker 1: there and in the kitchen with the saw cutting up
• 30:53
  Speaker 1: shanks ross goo goo, and it was just like I
• 30:55
  Speaker 1: had this overwhelming feeling of like how did I just
• 30:59
  Speaker 1: get here? Like this was so funny. Um, I didn't
• 31:04
  Speaker 1: grow up hunting. My dad was a hunter. My dad's
• 31:07
  Speaker 1: from South Dakota, grew up on a farm hunting his
• 31:10
  Speaker 1: entire life, and he moved to Texas where he met
• 31:13
  Speaker 1: my mother and I had a family stayed in Texas
• 31:18
  Speaker 1: and he attempted to take me hunting a few times,
• 31:20
  Speaker 1: and growing up, we we'd take every Thanksgiving we would
• 31:24
  Speaker 1: go to South Dakota to visit family, and he which
• 31:28
  Speaker 1: doesn't hunt, and I would hang out in the kitchen
• 31:31
  Speaker 1: with Grandma frying up preasent for Thanksgiving, like it was
• 31:35
  Speaker 1: just totally normal for me to do. And then you know,
• 31:39
  Speaker 1: we we raised like strange animals, like we had an
• 31:42
  Speaker 1: emu farm at one point, and as a kid, I
• 31:46
  Speaker 1: mean as a kid, I thought it was also very normal.
• 31:49
  Speaker 1: Everybody had an euni farm and so like we had
• 31:53
  Speaker 1: emu burger um, we'd have Emi eggs for breakfast. And
• 31:57
  Speaker 1: so at a very early age, I think this sea
• 32:00
  Speaker 1: was planted that a variety of animals or food. You
• 32:05
  Speaker 1: know today you asked kids about food and they're like, well, chicken, pork, beef,
• 32:10
  Speaker 1: most and so I think at that age that seed
• 32:13
  Speaker 1: was really planted of anything to be food and nothing
• 32:16
  Speaker 1: was like strange to me. But I didn't I didn't
• 32:21
  Speaker 1: really enjoy hunting. I just I didn't get the point
• 32:25
  Speaker 1: of it. I don't know why. I just there's something
• 32:29
  Speaker 1: about it didn't really synk with me. Um, And I
• 32:32
  Speaker 1: think part of that hunting in Texas was sitting in
• 32:37
  Speaker 1: a cold deer stand over feeder just wondering what in
• 32:40
  Speaker 1: the world we're doing. I just there. It just wasn't
• 32:45
  Speaker 1: fun for me. And none of the women I knew
• 32:48
  Speaker 1: growing up hunted, like, not a single one. I really
• 32:53
  Speaker 1: didn't know a single female hunter until I was older,
• 32:57
  Speaker 1: and so women didn't hunt and that was just kind
• 33:00
  Speaker 1: of the norm, and so I never really took it
• 33:04
  Speaker 1: upon myself to feel like this is something that I
• 33:06
  Speaker 1: need to learn how to do or want to do.
• 33:09
  Speaker 1: It just UM wasn't really a part of my lifestyle anyway.
• 33:14
  Speaker 1: But too fast forward, I met my husband, who is
• 33:17
  Speaker 1: an avid hunter and angler, and I graduated with a
• 33:22
  Speaker 1: degree in apparel design and manufacturing. So I made patterns
• 33:27
  Speaker 1: sewing the whole works and I hated After I graduated,
• 33:32
  Speaker 1: I hated it, and UM didn't really want to go
• 33:35
  Speaker 1: down that path, and so I decided that I enjoyed
• 33:38
  Speaker 1: cooking and I wanted to learn how to cook, and
• 33:40
  Speaker 1: I started working UM and some cooking classes, and at
• 33:44
  Speaker 1: the same time, my husband, we were still dating at
• 33:48
  Speaker 1: the time, he was bringing home game and I thought
• 33:53
  Speaker 1: that was like the coolest thing ever, because every time
• 33:56
  Speaker 1: I went back to work, we would all talk about
• 33:58
  Speaker 1: what we cooked over the week end, and I always
• 34:01
  Speaker 1: had something way cooler than everybody else. They could buy
• 34:04
  Speaker 1: it from the store, and yeah, this is awesome I
• 34:07
  Speaker 1: have like I had Mallard, I had venison. I just
• 34:11
  Speaker 1: thought it was so cool, and so that's really where
• 34:14
  Speaker 1: I started cooking. It is this exclusivity factor was immediately
• 34:18
  Speaker 1: very attractive to me Um. And then we got transferred
• 34:23
  Speaker 1: to North Dakota in like or twelve maybe, and that
• 34:30
  Speaker 1: was absolutely life changing. North Dakota has been a very
• 34:35
  Speaker 1: very special place for me Um. I think it's the
• 34:39
  Speaker 1: first time that I got to experience a place that
• 34:42
  Speaker 1: felt truly untouched and wild. I mean, I guess I
• 34:47
  Speaker 1: can't I can't entirely say it's untouched because there's a
• 34:50
  Speaker 1: lot of oil going on out there. But but there
• 34:53
  Speaker 1: was something about that feeling of knowing that the land
• 34:56
  Speaker 1: I was handing on, in the land that I was
• 35:00
  Speaker 1: was hiking through was wasn't owned, you know, like we
• 35:05
  Speaker 1: say publicly and all the time like we are the
• 35:07
  Speaker 1: owners of that, we take care of that. But really
• 35:09
  Speaker 1: like there was this feeling of like, this is I
• 35:11
  Speaker 1: am in an animals, Like this is the wildlife that
• 35:15
  Speaker 1: I am in, and I'm just a visitor. I felt
• 35:19
  Speaker 1: like really grateful and appreciative and sort of just completely
• 35:25
  Speaker 1: changed the trajectory of my life and my priorities. And
• 35:29
  Speaker 1: I really fell in love with hunting up there. We
• 35:32
  Speaker 1: we have some bird dogs and we did a lot
• 35:34
  Speaker 1: of grouse hunting, sharp tail grouse hunting, peasants, partridge, the
• 35:39
  Speaker 1: whole works a lot of waterfowl hunting, um. And so
• 35:42
  Speaker 1: that's really kind of where I got my start learning
• 35:44
  Speaker 1: how to hunt. I just started tagging along and I
• 35:47
  Speaker 1: I really had no idea how much I would really
• 35:49
  Speaker 1: fall in love with it. Um. So that's kind of
• 35:53
  Speaker 1: how it all started. And I was cooking one day,
• 35:57
  Speaker 1: I said, all right, I don't want to buy meat
• 35:59
  Speaker 1: anymore from the gross store. I have pretty strong opinions
• 36:04
  Speaker 1: about mass produced or factory farmed meat, and it was
• 36:09
  Speaker 1: sort of an ethical decision for me too to want
• 36:13
  Speaker 1: to know where my food comes from. It's really really
• 36:16
  Speaker 1: really important for me. And we had so much access
• 36:20
  Speaker 1: to land, and we could pretty much hunt year round
• 36:23
  Speaker 1: between like early Canada season all the way through your
• 36:29
  Speaker 1: typical hunting season, and then winter there's a lull. We
• 36:32
  Speaker 1: hunted rabbits and then the next you know, spring snow
• 36:35
  Speaker 1: gooses here. And it's just like I felt like we
• 36:37
  Speaker 1: were hunting year round. Um. So we lived off the
• 36:40
  Speaker 1: land and I was only cooking wild game, and I
• 36:44
  Speaker 1: did it for a few years. When my friends and
• 36:47
  Speaker 1: family are like, you know, you should start a blog
• 36:49
  Speaker 1: or share these reciptions like no, that's stupid. Who cares
• 36:53
  Speaker 1: about that anyway? So I did it UM mostly as
• 36:57
  Speaker 1: a creative outlet, just because I thought it was fun.
• 37:02
  Speaker 1: I never really expected anything to happen with it. And then, um,
• 37:06
  Speaker 1: things just took off. People found out about it. I
• 37:09
  Speaker 1: got invited to work some the events. UM just sort
• 37:13
  Speaker 1: of appeared in a few small publications and here I
• 37:18
  Speaker 1: am working for Meat Eater. It's it's been a wild ride. Yeah, yeah,
• 37:22
  Speaker 1: it has a wild and whole ride. You might say, yeah,
• 37:26
  Speaker 1: it's horrible joke. I'm a dad now, Danielle, So my
• 37:29
  Speaker 1: humor has just got really weird. Please forgive me. So Okay,
• 37:34
  Speaker 1: So you had this journey you you got and you
• 37:38
  Speaker 1: fell in love with hunting. You applied that to your
• 37:41
  Speaker 1: passion for cooking, and you started this website and you've
• 37:44
  Speaker 1: really fine tuned the skills that you've become a great
• 37:47
  Speaker 1: communicator when it comes to talking about cooking and working
• 37:51
  Speaker 1: with wild game. Um. So now you have this platform
• 37:55
  Speaker 1: that you you work for meat eat you're one of
• 37:57
  Speaker 1: our leading contributors in that space. UM. Let's say that
• 38:03
  Speaker 1: Steve and Yanni and Cal and myself, we all get
• 38:11
  Speaker 1: sick one day, and we've got a live podcast coming up,
• 38:16
  Speaker 1: and it's in front of a fifty thousand person football
• 38:20
  Speaker 1: stadium that we're going to do the live podcasting. But
• 38:22
  Speaker 1: we're all sick and it's just you. You're the only
• 38:25
  Speaker 1: one who is healthy and able to be at the show.
• 38:28
  Speaker 1: So you're sitting on stage in front of fifty people,
• 38:31
  Speaker 1: and you get the opportunity to just present one key
• 38:37
  Speaker 1: piece of information or you get to just make one rant.
• 38:41
  Speaker 1: There's one thing you can get across to this stadium
• 38:43
  Speaker 1: full of fifty people. What would that one thing be
• 38:47
  Speaker 1: that you really want to make sure that fifty folks
• 38:50
  Speaker 1: know when they walk out of there on that day
• 38:53
  Speaker 1: about cooking wild Game or working with wild Gamer or
• 38:55
  Speaker 1: something related to this issue. What's the one most important
• 39:00
  Speaker 1: thing you want to leave them with. Um, you know,
• 39:02
  Speaker 1: part of me wants to give like a really really
• 39:04
  Speaker 1: smart cooking technique to help people at home enjoy their meat.
• 39:11
  Speaker 1: But if like I had to say that this is
• 39:12
  Speaker 1: my lasting impression, If if there was one thing that
• 39:16
  Speaker 1: mattered the most, I think it's probably to find value
• 39:22
  Speaker 1: and meet in all forms, Because I mean I can
• 39:26
  Speaker 1: give you a million recipes and I can tell you
• 39:29
  Speaker 1: how to make it fancy, or tell you how to
• 39:32
  Speaker 1: make a good sloppy joe. It doesn't matter. What matters
• 39:35
  Speaker 1: is that you're eating it and that you are enjoying it.
• 39:39
  Speaker 1: And I think too often we have these we have
• 39:44
  Speaker 1: these myths or these stories passed down from people who
• 39:49
  Speaker 1: are are fathers or friends or you know, the I'll
• 39:52
  Speaker 1: tell you the best way to cook a jack rabbit.
• 39:55
  Speaker 1: First your pot and he eats, like this long story.
• 39:59
  Speaker 1: And then you throw a rock in the pot and
• 40:01
  Speaker 1: you eat the rock or the shoe or the wood.
• 40:04
  Speaker 1: Like I've heard this recipe a million times when it
• 40:08
  Speaker 1: comes to jack rabbits or snow goose or whatever, um
• 40:13
  Speaker 1: and that those are really not true. And I want
• 40:16
  Speaker 1: people to challenge those those things that they've been told
• 40:19
  Speaker 1: about what's good and what's not good. And I think,
• 40:21
  Speaker 1: I think learning to appreciate what we have is the
• 40:25
  Speaker 1: most important thing, because when you start to become grateful
• 40:29
  Speaker 1: or you appreciative of our meat, then then that value
• 40:34
  Speaker 1: translates into wanting to have a better stewardship of the land,
• 40:40
  Speaker 1: you know. I think about the good all days of hunting,
• 40:43
  Speaker 1: or or the ability that having access to meet at
• 40:48
  Speaker 1: the grocery store is so so easy, we quickly just
• 40:53
  Speaker 1: forget how valuable it is. And it's not until I
• 40:56
  Speaker 1: hear a story of somebody in Michigan or Wisconsin. Then
• 41:00
  Speaker 1: who who's dear? The only dear they shoot that year
• 41:04
  Speaker 1: has c w D and they won't and they can't
• 41:06
  Speaker 1: eat it. You know, those are the kinds of things
• 41:09
  Speaker 1: that I hear more and more Now, Um, that just
• 41:12
  Speaker 1: really break my heart a little bit. But if like
• 41:15
  Speaker 1: I had a lasting impression, it would probably be that
• 41:19
  Speaker 1: we should never take what the ability to hunt and
• 41:23
  Speaker 1: eat our meat for granted. So so what does that look? Yeah?
• 41:28
  Speaker 1: So what does that look like an action? Like, how
• 41:30
  Speaker 1: do we how do we put our our value of
• 41:35
  Speaker 1: meat or appreciation of meat or all meat into action?
• 41:38
  Speaker 1: When you say that, do you mean that we should
• 41:40
  Speaker 1: be utilizing more cuts or more pieces of an animal
• 41:45
  Speaker 1: or does that look like, um, spending more time and
• 41:48
  Speaker 1: giving it more tension versus just throwing some burger on
• 41:52
  Speaker 1: the grill and cooking all of our game up as burgers.
• 41:55
  Speaker 1: What does that look like, um? In practice? Or what's
• 41:59
  Speaker 1: an example? Know, I there's there's a lot of like
• 42:04
  Speaker 1: theories out there that like you got to cook things
• 42:07
  Speaker 1: the right way. Otherwise you're just respecting it. And I
• 42:10
  Speaker 1: think as long as you're enjoying it, I really don't
• 42:12
  Speaker 1: care how to cook it. If you're not enjoying it,
• 42:15
  Speaker 1: then I'd love to tell you how to make it better.
• 42:17
  Speaker 1: That's my job. But um, I think keeping an open
• 42:22
  Speaker 1: mind to utilize you know, like, I don't know how
• 42:27
  Speaker 1: many people have thrown away a dear heart because you're
• 42:29
  Speaker 1: just like, ah, grow grow else. I don't. I don't
• 42:32
  Speaker 1: even want to try it. And it's probably like my
• 42:36
  Speaker 1: favorite part of a deer. Um. Just things like that.
• 42:41
  Speaker 1: I'm not saying that. You know, I've tried liver, and
• 42:43
  Speaker 1: I'll be honest, I don't really love liver. I don't,
• 42:47
  Speaker 1: and so I don't. I don't want to say that
• 42:49
  Speaker 1: you need to eat every single scrappy bit, but just
• 42:52
  Speaker 1: keep an open mind and at least try instead of
• 42:57
  Speaker 1: just you know, doing the usual. Yeah, so how did
• 43:03
  Speaker 1: does someone Let's hop into a little bit of a
• 43:05
  Speaker 1: tactical piece here, now, heart's your favorite piece of the deer.
• 43:08
  Speaker 1: I In the introduction to this podcast, me and my
• 43:10
  Speaker 1: buddy Dan, we're talking through some of our favorite uh
• 43:13
  Speaker 1: simple recipes for Christmas. Or for the holidays. And one
• 43:17
  Speaker 1: of the things I mentioned was grilling up heart and
• 43:20
  Speaker 1: then slicing it thin and throwing it on a little
• 43:22
  Speaker 1: piece of toasted French bread with grilled peppers and onions. Um,
• 43:27
  Speaker 1: that was my introduction, little appetizer, repetite recipe for heart.
• 43:31
  Speaker 1: That that changed my whole mind on eating heart, and
• 43:35
  Speaker 1: now I'm a big fan of it too. What for
• 43:37
  Speaker 1: you is a great way to get into eating heart
• 43:42
  Speaker 1: because it's, like you said, a lot of people are
• 43:44
  Speaker 1: a little bit weirded out by that. How do you
• 43:46
  Speaker 1: help get someone into it? Um? Well, there's two ways
• 43:50
  Speaker 1: of thinking of this. The first is to remember that
• 43:55
  Speaker 1: it's not the guts. It's actually a working muscle, same
• 43:59
  Speaker 1: way you know the hind leg muscle is. You know,
• 44:04
  Speaker 1: it's it's a working muscle. So instead of being like,
• 44:07
  Speaker 1: oh my god, I'm eating something that's like I don't know,
• 44:11
  Speaker 1: I guess people like get really disturbed by the heart
• 44:14
  Speaker 1: because there's you know, the valves and the a ord
• 44:16
  Speaker 1: and all these things pumping into it, and you're like,
• 44:19
  Speaker 1: you know, what is this? It's part of the guts.
• 44:21
  Speaker 1: So the first thing I say is remember that it's
• 44:23
  Speaker 1: a muscle. And the second thing is taking something that
• 44:30
  Speaker 1: looks weird and turning it into something that you're familiar
• 44:35
  Speaker 1: with meat. So once you start to break that down,
• 44:39
  Speaker 1: and the best the way that I do that is
• 44:41
  Speaker 1: sort of cutting off the valves and the fat at
• 44:44
  Speaker 1: the top and then slicing down. There's like there's a
• 44:47
  Speaker 1: there's two main ventricles that divide the two, and there's
• 44:51
  Speaker 1: a stepting that runs down the middle, and so I
• 44:53
  Speaker 1: slice down that to open it up, and basically at
• 44:57
  Speaker 1: the end I come up with two flat pieces of meat.
• 45:00
  Speaker 1: And once you see that broken down compared to the original,
• 45:03
  Speaker 1: your mind and your perception completely changes of what that is.
• 45:07
  Speaker 1: It's now steak, not an organ um. So I think
• 45:13
  Speaker 1: just being able to to just like take that step
• 45:19
  Speaker 1: and knowing that and seeing that is is a really
• 45:23
  Speaker 1: big hurdle. It's the same hurdle that people have a
• 45:27
  Speaker 1: hard time with going like well, I like steak, and
• 45:31
  Speaker 1: I like to see it at the grocery store beautifully package.
• 45:34
  Speaker 1: But if you were to like show me that cow
• 45:36
  Speaker 1: and house butcher, like, well, that's too much that it's
• 45:39
  Speaker 1: that process of going from animal to me and for
• 45:42
  Speaker 1: me when I have to seek apart. I think it's
• 45:43
  Speaker 1: like going from an organ to a steak, and once
• 45:47
  Speaker 1: you see that, it's um way easier to kind of
• 45:51
  Speaker 1: get that past the mental mental challenges there. But um yeah,
• 45:57
  Speaker 1: once once you're at that steak level, I've literally treat
• 46:00
  Speaker 1: it like it is a steak and either grill it
• 46:03
  Speaker 1: or stare in a cast iron, splice it thin and
• 46:07
  Speaker 1: eat it. It's pretty darn good. I I agree with you,
• 46:12
  Speaker 1: and you're so right and that once you break it
• 46:15
  Speaker 1: down and clean it up and it looks just I mean,
• 46:17
  Speaker 1: it does just look like a steak essentially at that point,
• 46:19
  Speaker 1: and when you cook it up, I mean it is
• 46:21
  Speaker 1: just a really tasty, very flavorful piece of meat. Um Man,
• 46:27
  Speaker 1: I've got something I'm going to be cooking up here
• 46:29
  Speaker 1: around the holidays myself, and I'm looking forward to it
• 46:32
  Speaker 1: even more now after chatting about this. What are some
• 46:36
  Speaker 1: of the other I think I think at least one
• 46:40
  Speaker 1: of the things that I struggled with when I learned
• 46:42
  Speaker 1: how to butcher my own, dear, I just I had
• 46:45
  Speaker 1: to teach myself as an adult. I bought a book
• 46:47
  Speaker 1: and I watched some videos and I just figured it
• 46:48
  Speaker 1: out myself. We didn't do that when I was growing
• 46:50
  Speaker 1: up as a kid. Um, So I always had a
• 46:53
  Speaker 1: little bit of apprehension that I was going to screw
• 46:55
  Speaker 1: it up some way, or that I was doing it
• 46:57
  Speaker 1: the wrong way. And how I still might be doing
• 46:59
  Speaker 1: it the wrong I'm just kind of doing it the
• 47:01
  Speaker 1: way I do it. Um. But when you're breaking down
• 47:05
  Speaker 1: an animal into into the pieces and parts that you
• 47:07
  Speaker 1: want to later use to cook, how do you or
• 47:10
  Speaker 1: what how do you like to do that? Like? What
• 47:12
  Speaker 1: are the pieces that you like to leave together and
• 47:14
  Speaker 1: put into your freezer? Are you cutting up individual steaks
• 47:18
  Speaker 1: or are you leaving muscle groups intact and then defrosting
• 47:22
  Speaker 1: the whole muscle group and then breaking it down uh later?
• 47:26
  Speaker 1: How do you? How do you manage that? Because because
• 47:29
  Speaker 1: a lot of people probably just do all right, all
• 47:31
  Speaker 1: this stuff is gonna go into the ground pile and
• 47:33
  Speaker 1: have a bunch of burger and then I'm going to
• 47:35
  Speaker 1: take the backstraps out and you know a few big
• 47:39
  Speaker 1: cuts for steaks off of the backham and maybe that's it?
• 47:43
  Speaker 1: Is there more to it? What other things should people
• 47:45
  Speaker 1: be thinking about? Well, the first thing is like I
• 47:49
  Speaker 1: change what I do all the time, and it's all
• 47:51
  Speaker 1: based upon how I want to cook it. And I
• 47:54
  Speaker 1: think I've just cooked everything so much over the years
• 47:57
  Speaker 1: that I kind of know how I like it. Um,
• 48:02
  Speaker 1: And sometimes I want to try new things. But the
• 48:05
  Speaker 1: best thing is that you don't have to decide everything
• 48:08
  Speaker 1: all at once. You know, I'll freeze whole shoulders and
• 48:14
  Speaker 1: if I want to grind it up later on, I can.
• 48:17
  Speaker 1: But I also really love low cooking the shoulder whole
• 48:22
  Speaker 1: as it is and and not having them really mess
• 48:25
  Speaker 1: with it very much. Um. And then it makes the
• 48:28
  Speaker 1: processing job, you know, the immediate job, way faster and
• 48:33
  Speaker 1: easier when you don't feel the burden to have to
• 48:35
  Speaker 1: do everything and decide everything all at once. I don't
• 48:40
  Speaker 1: ever leave the hind quarters intact. I always break those down,
• 48:45
  Speaker 1: mostly because I think I think you can get away
• 48:50
  Speaker 1: on a really small deer a smoking a whole hind quarter,
• 48:53
  Speaker 1: but once you get to a bigger deer, there are
• 48:56
  Speaker 1: just certain muscles that are very tender and certain muscles
• 48:59
  Speaker 1: that are very and I don't want to have I
• 49:03
  Speaker 1: just don't like eating it all in one whole thing
• 49:06
  Speaker 1: and having tough having the tinder parts overcooked, or the
• 49:10
  Speaker 1: tough parts too too tough to eat, you know what
• 49:13
  Speaker 1: I mean. I just prefer to separate them out and
• 49:15
  Speaker 1: treat each cut the way that they should be, so
• 49:18
  Speaker 1: I do break down my hind quarters. Plus I like
• 49:22
  Speaker 1: to make stock with the bones, so I take all
• 49:25
  Speaker 1: the bones out and separate that out for stock. UM.
• 49:30
  Speaker 1: But but I UM, sometimes I'll cut the top round
• 49:36
  Speaker 1: in distakes. Usually I leave it whole and just decide
• 49:40
  Speaker 1: that how I want to cut it later, because I
• 49:42
  Speaker 1: never know if someone wants to come over for dinner
• 49:44
  Speaker 1: and how many people there are. UM, So proportionate sizing
• 49:49
  Speaker 1: is um It just depends. I never really know what's
• 49:52
  Speaker 1: going to happen six months down the road where I
• 49:55
  Speaker 1: want to decide how how I cook it. One thing
• 49:58
  Speaker 1: that I do that I don't think very many other
• 50:02
  Speaker 1: people do. When I'm thinking about round meat, I basically
• 50:08
  Speaker 1: take all the scrap pit bits that I plane to grind,
• 50:11
  Speaker 1: and I cube them up and I bagged them in
• 50:14
  Speaker 1: two or four pound bags and I freeze them just
• 50:18
  Speaker 1: like that, because whenever I grind meat, I want them
• 50:21
  Speaker 1: to be halfway frozen, like still kind of that crunchy texture,
• 50:26
  Speaker 1: and it takes a long time to sort of like
• 50:28
  Speaker 1: shift that in and out of the freezer when you're
• 50:30
  Speaker 1: processing a whole deer, and I just think it's it's
• 50:33
  Speaker 1: really time consuming to grind everything all at once. Plus
• 50:38
  Speaker 1: after you grind it, bag it, frees it, and defrost it,
• 50:42
  Speaker 1: sometimes the texture can get really, really mushy. And so
• 50:46
  Speaker 1: I've gotten to this annoying habit where I take one
• 50:50
  Speaker 1: package of cubed meat halfway defrost it, like I'll put
• 50:54
  Speaker 1: it in the refrigerator the night before, and the next
• 50:57
  Speaker 1: morning it's so a little crunchy, have to rousted, and
• 51:01
  Speaker 1: then I grind it immediately, and I have like several
• 51:04
  Speaker 1: pounds of ground meat to eat throughout that week, and
• 51:09
  Speaker 1: it's the texture of eating it freshly ground. It's just
• 51:13
  Speaker 1: so good. That's the only way I do it now.
• 51:16
  Speaker 1: Plus it just saves me that much time from having
• 51:19
  Speaker 1: to growing everything all at once at the beginning. Do
• 51:23
  Speaker 1: you do you grind in any kind of supplemental fat
• 51:27
  Speaker 1: with your ground venison or is it just straight meat?
• 51:33
  Speaker 1: I can I switch it out. If I'm gonna make sausage,
• 51:36
  Speaker 1: I will definitely add pork fat back. But there's a
• 51:41
  Speaker 1: lot of times I don't add any fat at all
• 51:44
  Speaker 1: because I know that when I go to cook it,
• 51:46
  Speaker 1: I can add fat. So if I grind, say I
• 51:49
  Speaker 1: have two or three pounds of just venison, nothing no
• 51:54
  Speaker 1: fat added. When I go to cook it, I'm usually
• 51:57
  Speaker 1: going to use it in like say tacos. Well, I
• 52:01
  Speaker 1: can add any kind of fat to brown that meat in,
• 52:04
  Speaker 1: so I don't have to use fat back. I can
• 52:06
  Speaker 1: use um gee like clarified butter, or any kind of
• 52:10
  Speaker 1: oil ducks at or um I make these. My favorite
• 52:15
  Speaker 1: thing to do with ground meat are these little tide
• 52:17
  Speaker 1: lettuce cups, and then I brown it in coconut oil.
• 52:21
  Speaker 1: So I mean you're still I'm still adding fat at
• 52:23
  Speaker 1: some point in the cooking process, but it just saves
• 52:27
  Speaker 1: me from having to like just always have torque fat
• 52:30
  Speaker 1: pack added. No. I was just gonna say, you brought
• 52:35
  Speaker 1: up this um specific example of when you're browning meat
• 52:39
  Speaker 1: for tacos or for whatever, and I remember you writing
• 52:42
  Speaker 1: an article about this earlier this year about the proper
• 52:45
  Speaker 1: way to brown ground meat. Um, tell us, tell us
• 52:49
  Speaker 1: what that is, because I've just been always tossing the
• 52:51
  Speaker 1: pan and chopping it ut kind of mashing it up
• 52:54
  Speaker 1: and letting the cook down. Um, it sounds like I
• 52:57
  Speaker 1: might be doing it wrong. Yeah, you know, it's it's funny.
• 53:00
  Speaker 1: I I think I might go down in history, or
• 53:05
  Speaker 1: not down in history. I'm just going to be known
• 53:07
  Speaker 1: as the girls who taught people have brown meat. I
• 53:11
  Speaker 1: don't know why. So, like I'll give the first, um,
• 53:16
  Speaker 1: first little science geeky thing about what happens when you
• 53:20
  Speaker 1: brown something. It's called the mired reaction. When heat and
• 53:25
  Speaker 1: carbohydrates and protein are are heated together, a reaction occurs
• 53:30
  Speaker 1: called the miyred effect, and it's sort of a caramelization effect.
• 53:35
  Speaker 1: And when that happens, you immediately smell those aromas and
• 53:40
  Speaker 1: those sugars and the meat. It's it's the smell of barbecue, chocolate,
• 53:46
  Speaker 1: coffee roasting, you know, the steaks hearing in a pan,
• 53:51
  Speaker 1: the things that like when you smell that, you you
• 53:54
  Speaker 1: get hungry. Um. And it's interesting I read one time
• 53:58
  Speaker 1: that in evolution that that smell is what taught humans
• 54:06
  Speaker 1: when food was safe to eat. So like the reason
• 54:10
  Speaker 1: why like we react to this is part of that
• 54:13
  Speaker 1: process of knowing like when is raw meat safety eat?
• 54:16
  Speaker 1: Where you smell that reaction and you get hungry um. Anyway,
• 54:21
  Speaker 1: So so what that does is it really really deepens
• 54:26
  Speaker 1: the flavor of meat when you start to have that reaction.
• 54:29
  Speaker 1: But in order for that to happen, things need to
• 54:31
  Speaker 1: be relatively dry. So if you have a package of
• 54:35
  Speaker 1: ground meat and you just PLoP it out of its
• 54:38
  Speaker 1: tube into a pan, there's a lot of moisture trapped
• 54:43
  Speaker 1: in that bag because whenever you freeze meat, the natural
• 54:48
  Speaker 1: juices and the water inside the meat crystallized and they
• 54:52
  Speaker 1: punctured the meat andy release more likely. So you've ever
• 54:55
  Speaker 1: wondered why there's always more liquid in the bag after defrosted,
• 54:59
  Speaker 1: that's why. But when you add that to the pan,
• 55:02
  Speaker 1: all of that liquid ends up steaming the meat instead
• 55:05
  Speaker 1: of browning the meat. So that's why if you add
• 55:09
  Speaker 1: all that liquid and you just plump it right in
• 55:11
  Speaker 1: the pan, you get kind of this grayish, she wet
• 55:17
  Speaker 1: ground meat. You know what I'm talking about. It sounds
• 55:20
  Speaker 1: like my typical Monday, Wednesday and Friday night. I mean,
• 55:24
  Speaker 1: there's nothing wrong with that. So you read a recipe
• 55:26
  Speaker 1: and it's like step one, brown the meat. Well, browning
• 55:30
  Speaker 1: the meat actually means browning the meat, and you don't
• 55:33
  Speaker 1: really see recipes going into great detail. You just brown
• 55:37
  Speaker 1: the meat right, Well, I started to. If you've ever
• 55:42
  Speaker 1: gone out to eat and you're like, why is this
• 55:44
  Speaker 1: so much better, it's really not that they're adding special spices.
• 55:48
  Speaker 1: It's just that they're they're taking the time to develop
• 55:52
  Speaker 1: more intense flavors at the beginning. So what I do
• 55:56
  Speaker 1: is I take meat, and which is why I like
• 55:59
  Speaker 1: doing everything freshly ground, is because the texture is better.
• 56:03
  Speaker 1: And also you have way less moisture in the meat.
• 56:07
  Speaker 1: But regardless, especially if it's taken from directly out of
• 56:12
  Speaker 1: a bag from the freezer that's been defrosted, I'll pat
• 56:15
  Speaker 1: it dry with paper towels first to soak up all
• 56:18
  Speaker 1: that liquid because you really need you need that heat
• 56:25
  Speaker 1: to come in contact with the meat and caramelize and
• 56:28
  Speaker 1: brown without steaming it um. And it's the same trick
• 56:33
  Speaker 1: whenever you're working with birds and you're trying to get
• 56:36
  Speaker 1: crispy skin on a bird and you're like, why is
• 56:39
  Speaker 1: it taste rubbery? It's because it's not dry, there's too
• 56:42
  Speaker 1: much moisture. So what I do is dry Papa meat dry,
• 56:46
  Speaker 1: get the pan hot, add a little bit of oil
• 56:50
  Speaker 1: to just lightly coat the bottom, and once the pan
• 56:53
  Speaker 1: is about medium high heat, not quite smoking, but pretty hot.
• 56:59
  Speaker 1: Then I will add the meat in kind of a
• 57:02
  Speaker 1: single layer and almost like you're making a little burger
• 57:05
  Speaker 1: pat giant burger patty. You can create a crust on
• 57:08
  Speaker 1: the bottom side, and then you can flip it to
• 57:10
  Speaker 1: the other side and then start breaking it all up
• 57:13
  Speaker 1: and browning the whole thing altogether. And you will notice
• 57:18
  Speaker 1: a dramatically more intense flavor from that meat, um if
• 57:23
  Speaker 1: you brown it that way, as opposed to just sort
• 57:25
  Speaker 1: of steaming it. So, so let me make sure I've
• 57:30
  Speaker 1: got this right. So I've I've got a ball of
• 57:34
  Speaker 1: ground meat, let's say a bowl full of ground meat
• 57:37
  Speaker 1: I kind of packed into almost a big burger patty,
• 57:39
  Speaker 1: and make sure it's padded dry. I put it into
• 57:42
  Speaker 1: my pan and I almost cook it like a burger
• 57:44
  Speaker 1: or even a steak. The whole layer down, Let it
• 57:46
  Speaker 1: brown and caramelize, and I flip it over. Let that
• 57:48
  Speaker 1: side brown and caramelize. And then when you say break
• 57:53
  Speaker 1: it up, though, how much am I breaking it up?
• 57:55
  Speaker 1: Am I just breaking up into chunks? Or do I
• 57:58
  Speaker 1: do at this point what I took quickly do WHI
• 58:00
  Speaker 1: would just start kind of chopping it up with a
• 58:03
  Speaker 1: wooden spoon or something until it's to whatever consistency I
• 58:06
  Speaker 1: want for my you know, for my tacos or for whatever,
• 58:10
  Speaker 1: um how much breaking it apart is okay. At that
• 58:14
  Speaker 1: point it's up to you, you know, Like if I'm
• 58:17
  Speaker 1: making chili, like having real big meaty chunks is nice.
• 58:20
  Speaker 1: But if you if you want to eat in a
• 58:22
  Speaker 1: little taco, then breaking it up into finer bits, uh,
• 58:26
  Speaker 1: you'll get way more. Do get like these tiny little
• 58:30
  Speaker 1: crunch bits that almost taste burnt um, not burnt, but
• 58:35
  Speaker 1: they're just really crispy um, and that adds another dimension
• 58:40
  Speaker 1: of flavor and also texture. But it's really a personal preference,
• 58:44
  Speaker 1: I think, depending on what you're cooking, okay, cool. I was, oh,
• 58:50
  Speaker 1: trying to be a helpful husband one day, I don't
• 58:52
  Speaker 1: know when this was, maybe this summer, and we were
• 58:55
  Speaker 1: making I can't remember. We're making something with ground meat
• 58:58
  Speaker 1: in it, and my wife if it started and she
• 59:01
  Speaker 1: had put ground meat into the cast iron pan and
• 59:05
  Speaker 1: was starting to brown it, and she was off doing
• 59:07
  Speaker 1: something else and I came walking over and saw that
• 59:09
  Speaker 1: it was going and I thought to myself, oh, she
• 59:11
  Speaker 1: just laid this layer of ground meat out. I'll start
• 59:14
  Speaker 1: breaking it up. And she saw it when I did,
• 59:18
  Speaker 1: It's like, dang it, Mark, you just ruined what I
• 59:21
  Speaker 1: was reading what Danielle wrote, and I'm trying to properly
• 59:23
  Speaker 1: ground the meat and now you're screwing it up too soon.
• 59:27
  Speaker 1: So I learned my lesson, but it's really interesting to
• 59:31
  Speaker 1: hear this different approach to it. Um. Yeah, I mean
• 59:35
  Speaker 1: it's not like a right or wrong way necessarily, it's
• 59:38
  Speaker 1: just a way to develop more flavors. I think, what
• 59:42
  Speaker 1: are some other ways to develop a richer or more
• 59:45
  Speaker 1: intense flavor from the beginning with venison? You mentioned that
• 59:50
  Speaker 1: that technique establishing those flavors earlier is really what separates,
• 59:54
  Speaker 1: you know, what we typically do at home versus what
• 59:56
  Speaker 1: these professional chefs do at a restaurant. Are there any
• 59:59
  Speaker 1: other techniques or things that jump out to you is
• 1:00:03
  Speaker 1: as examples of that. Um. Another thing that I talk
• 1:00:06
  Speaker 1: a lot about is seasoning meat in advance. So just
• 1:00:09
  Speaker 1: like you and Brian a turkey before Thanksgiving, I do
• 1:00:15
  Speaker 1: something very similar with all of my wild game. So
• 1:00:18
  Speaker 1: if you think about what when you eat meat, what
• 1:00:23
  Speaker 1: is it that makes it juicy? There's two things. It's
• 1:00:26
  Speaker 1: the actual water present in meat that contributes to the
• 1:00:31
  Speaker 1: juiciness factor, but there's also fat. So if you're eating
• 1:00:35
  Speaker 1: a steak from a cow or a chicken or whatever
• 1:00:38
  Speaker 1: you're eating that's domestic, you're also as you're chewing, we're
• 1:00:42
  Speaker 1: getting fat into that meat as you buy and your
• 1:00:46
  Speaker 1: and you perceive that as being really juicy. Wild game
• 1:00:50
  Speaker 1: really doesn't have any fat. It lacks that, So it's
• 1:00:54
  Speaker 1: already kind of got that kind of I don't want
• 1:00:58
  Speaker 1: to say it's a strike against it is. There's a
• 1:01:00
  Speaker 1: lot of great things about it not being so fatty,
• 1:01:02
  Speaker 1: but but you're already like, you don't have that fat
• 1:01:08
  Speaker 1: to make up for for mistakes when you're over cooking.
• 1:01:14
  Speaker 1: So another thing about fat is that it acts as
• 1:01:16
  Speaker 1: a barrier to heat transfer. So if you're cooking a
• 1:01:22
  Speaker 1: steak that has a lot of fat, it's going to
• 1:01:24
  Speaker 1: take a lot longer to cook because the fat is
• 1:01:27
  Speaker 1: sort of blocking the heat to the meat. And then
• 1:01:30
  Speaker 1: when you're cooking something like a venison, the first thing
• 1:01:33
  Speaker 1: you've noticed when you start cooking wild game is, oh
• 1:01:36
  Speaker 1: my god, it cooks way faster than domestic food. And
• 1:01:41
  Speaker 1: that's because it's lacking that fat. So when you accidentally
• 1:01:44
  Speaker 1: overcook something one you're losing moisture inside the meat, and two,
• 1:01:51
  Speaker 1: you know there's no fat to make up for that,
• 1:01:54
  Speaker 1: and so you just automatically translate that as being like
• 1:01:57
  Speaker 1: kind of a dry piece of meat. So what I
• 1:01:59
  Speaker 1: do as sort of a safeguard for over cooking or
• 1:02:04
  Speaker 1: an insurance, if you will, is seasoning and salting meat
• 1:02:09
  Speaker 1: prior to cooking. Just like I would salt the turkey
• 1:02:12
  Speaker 1: before Thanksgiving to keep it juicy. I season meat a
• 1:02:17
  Speaker 1: day or two days in advance to cooking, and I
• 1:02:21
  Speaker 1: don't always brind it like a traditional brine. I usually
• 1:02:26
  Speaker 1: will just add salt and pepper, just like if you
• 1:02:29
  Speaker 1: were going to season your steak right before cooking that
• 1:02:32
  Speaker 1: little layer crusts of salt and pepper or whatever spices
• 1:02:36
  Speaker 1: you're using. I will do that a couple of days
• 1:02:39
  Speaker 1: in advance and just let it hang out in the
• 1:02:41
  Speaker 1: fridge for until I'm ready to cook it. So like
• 1:02:44
  Speaker 1: I'll defrost meat three or four days before I plan
• 1:02:48
  Speaker 1: to cook it, and then open up the package, season it,
• 1:02:52
  Speaker 1: and two days later, but like, oh yeah, let's eat this,
• 1:02:55
  Speaker 1: and you would you would be so surprised at how
• 1:02:57
  Speaker 1: much juici or that meat is just because you've salted
• 1:03:01
  Speaker 1: ahead of time. No, I've heard that before, and I've
• 1:03:04
  Speaker 1: never done it that far ahead a day or two.
• 1:03:06
  Speaker 1: I'm going to try to do that now, but I've
• 1:03:08
  Speaker 1: at least done it, you know, hours ahead of time.
• 1:03:10
  Speaker 1: And let us sit. Um. But I've I've read somewhere
• 1:03:14
  Speaker 1: I can't rememb where I heard this. I read somewhere
• 1:03:16
  Speaker 1: that the timing of adding salt to ground meat it
• 1:03:19
  Speaker 1: should be different. Um, That some kind of reaction happens
• 1:03:23
  Speaker 1: if you salt ground meat and it changes the texture
• 1:03:27
  Speaker 1: or the consistency. Is that true? Am I remembering that? Right? Yeah?
• 1:03:31
  Speaker 1: So it depends on like when you're cooking, um. So
• 1:03:36
  Speaker 1: the immediate effect of salt is it draws moisture out.
• 1:03:40
  Speaker 1: So if you salt something five ten minutes later, you
• 1:03:43
  Speaker 1: go back and look and you see little beads and
• 1:03:45
  Speaker 1: moisture at the top of the meat. Right, you know,
• 1:03:48
  Speaker 1: So like when you're cooking ground meat, um, and you're
• 1:03:51
  Speaker 1: salting it before you cook it, think about you know
• 1:03:55
  Speaker 1: what I just said, as far as patting it dry
• 1:03:57
  Speaker 1: and doing all that, and ground meat already had such
• 1:04:00
  Speaker 1: a um, the texture has already been broken down, like
• 1:04:05
  Speaker 1: mechanically broken down. So you don't really need to do
• 1:04:09
  Speaker 1: anything to tender ization. It's it's already tender because ground up. Um.
• 1:04:15
  Speaker 1: And I don't salt until right before I'm eating or
• 1:04:19
  Speaker 1: right before I'm done browning that meat because I don't
• 1:04:22
  Speaker 1: want to pull moisture out and steam it. That's the
• 1:04:25
  Speaker 1: reason why I don't salt ground meat beforehand. Um. And
• 1:04:29
  Speaker 1: that's that's different than like making a sausage or something,
• 1:04:32
  Speaker 1: because you're making an emulsion that needs liquid stuffed inside
• 1:04:36
  Speaker 1: of a a case thing. So that's that's completely different. Um.
• 1:04:42
  Speaker 1: But yeah, so when you immediately season meat with salt,
• 1:04:46
  Speaker 1: the first thing that happens is liquid will pull to
• 1:04:48
  Speaker 1: the surface and and that sort of inhibits that browning
• 1:04:53
  Speaker 1: reaction that you want. But if you let it set
• 1:04:56
  Speaker 1: much much longer and sort of an ostomosis effect how
• 1:05:00
  Speaker 1: happens where where the moisture is pulled out and then
• 1:05:06
  Speaker 1: it's reabsorbed back into the muscle cells and it almost
• 1:05:11
  Speaker 1: acts as like a brine. So to salt interacts with
• 1:05:14
  Speaker 1: the moisture that's immediately pulled out and then it's reabsorbed
• 1:05:17
  Speaker 1: the same way you would dump an entire piece of
• 1:05:21
  Speaker 1: meat inside of a liquid brine. So that's kind of
• 1:05:24
  Speaker 1: how the brining reaction works, and it basically just helps
• 1:05:31
  Speaker 1: to mitigate moisture loss whenever you're cooking. So the end
• 1:05:35
  Speaker 1: result is you feel like you're eating a juicier piece
• 1:05:38
  Speaker 1: of meat. Interesting, I don't I don't know if there's
• 1:05:41
  Speaker 1: any other reason other than not wanting to draw a
• 1:05:45
  Speaker 1: lot of liquids out to salting ground meat. So so
• 1:05:49
  Speaker 1: what about Here's another thing that as I'm thinking about
• 1:05:52
  Speaker 1: some some I don't know if it's technique, but just
• 1:05:56
  Speaker 1: the house of when you're cooking something. Another thing I've
• 1:05:59
  Speaker 1: talked or not talked about that I've heard about is
• 1:06:02
  Speaker 1: the idea of wanting to get your venis into room
• 1:06:05
  Speaker 1: temperature before cooking it, grilling it, roasting it, whatever. Um am,
• 1:06:11
  Speaker 1: I read on that and why if that's the case. Yeah,
• 1:06:14
  Speaker 1: So if you're cooking a steak and you bring it
• 1:06:20
  Speaker 1: straight out of the fridge, that refrigerator is what the
• 1:06:22
  Speaker 1: thirty six degrees or something like that. Um. Yeah, So
• 1:06:27
  Speaker 1: the temperature that meat is very cold and you're introducing
• 1:06:30
  Speaker 1: it to really hot pants. So the first thing that
• 1:06:32
  Speaker 1: happens is moisture is released. You know, the differential temperature
• 1:06:38
  Speaker 1: automatically you've got steam coming off, um, and that comes
• 1:06:42
  Speaker 1: in really big play when you're cooking fish. Like if
• 1:06:44
  Speaker 1: you've ever tried to grill a whole fish and you're like,
• 1:06:47
  Speaker 1: why is the skin sticking to everything, it's because it's
• 1:06:51
  Speaker 1: because the fish is probably way too cold and the
• 1:06:53
  Speaker 1: pants too hot, and you've got a lot of steam
• 1:06:56
  Speaker 1: making it stick instead of getting a crust um that
• 1:07:00
  Speaker 1: will lift freely from the pant um. So that's one reason. Um.
• 1:07:05
  Speaker 1: Some people just happen to really like steak that's um,
• 1:07:10
  Speaker 1: what do they call it? Pittsburgh style, sort of black
• 1:07:13
  Speaker 1: on the outside and cold in the middle. Some people
• 1:07:15
  Speaker 1: love that. I do not, But that's kind of If
• 1:07:18
  Speaker 1: you're going for that, then cooking it while it's cold
• 1:07:22
  Speaker 1: is fine because you're going to get a hard sear
• 1:07:25
  Speaker 1: on the outside, but the inside is still much colder.
• 1:07:29
  Speaker 1: And I know people who do that just because they
• 1:07:30
  Speaker 1: have a habit of over cooking their steaks, and they're like, well,
• 1:07:34
  Speaker 1: just cook it while it's still a little colder, so
• 1:07:36
  Speaker 1: that I don't risk over cooking it. Um. But I
• 1:07:41
  Speaker 1: think when you're doing things like anything for fish, birds,
• 1:07:45
  Speaker 1: especially they it's so much better if you start at
• 1:07:50
  Speaker 1: room temperature. You get a much more even cooking, evenly
• 1:07:55
  Speaker 1: cooked all the way through versus very cold in the
• 1:07:58
  Speaker 1: middle and charred me outside. Okay, So so then how
• 1:08:03
  Speaker 1: about how about you walk us through I don't know,
• 1:08:06
  Speaker 1: Let's let's take our most standard delicacy within the deer
• 1:08:09
  Speaker 1: hunting world, which is a backstrap. Let's say we've got
• 1:08:12
  Speaker 1: a backstrap and we want to prepare it for I
• 1:08:16
  Speaker 1: don't know, New Year's Eve night maybe, um, and we're
• 1:08:20
  Speaker 1: gonna do just a basic grilled or cast iron pan
• 1:08:24
  Speaker 1: type backstrap. What's the right way to do that? The
• 1:08:27
  Speaker 1: best way to do that? I actually wrote an article
• 1:08:30
  Speaker 1: on this or a meat dot com or how to, Yeah,
• 1:08:34
  Speaker 1: how to I don't remember if it's called how to
• 1:08:36
  Speaker 1: cook a steak or how to spear stake or something
• 1:08:38
  Speaker 1: something like that. Um. Yeah, so I start off with
• 1:08:43
  Speaker 1: the same sort of tip of My favorite thing to
• 1:08:46
  Speaker 1: do is if you only want to add salt and pepper,
• 1:08:49
  Speaker 1: which is a great thing to do. Only having salt
• 1:08:51
  Speaker 1: and pepper, you don't really need a whole lot side
• 1:08:55
  Speaker 1: note real quick, Um, A lot of people I think
• 1:08:58
  Speaker 1: that salt is a labor It's like, I mean, not
• 1:09:03
  Speaker 1: consciously think that that they're like, I need to add
• 1:09:05
  Speaker 1: salt and pepper. Pepper is actually adding a flavor to
• 1:09:09
  Speaker 1: the meat versus salt is actually a flavor enhancer. So
• 1:09:13
  Speaker 1: whatever you add salt to will intensify the flavor of
• 1:09:16
  Speaker 1: that object or of that food. So adding salt to
• 1:09:20
  Speaker 1: meat can actually just make it taste more meaty anyway.
• 1:09:25
  Speaker 1: So if you're just gonna season your steaks with salt
• 1:09:27
  Speaker 1: and pepper, I would do that, even if you can
• 1:09:31
  Speaker 1: only do it a few hours ahead of time. A
• 1:09:33
  Speaker 1: day ahead of time is really really good. I do
• 1:09:37
  Speaker 1: that first, let him hang out in the fridge, and
• 1:09:40
  Speaker 1: then I pull them about after thirty minutes to an hour.
• 1:09:46
  Speaker 1: An hour is good time to pull it before cooking um.
• 1:09:52
  Speaker 1: And then my favorite way is to either indoors on
• 1:09:57
  Speaker 1: a cast iron or on a grill in a cast
• 1:10:01
  Speaker 1: iron um with either like a charcoal grill with a
• 1:10:06
  Speaker 1: couple of wood chips added just to get a little
• 1:10:08
  Speaker 1: bit of smoky flavors going. But I like to see
• 1:10:13
  Speaker 1: my meat directly on a cast iron um for a
• 1:10:16
  Speaker 1: couple of reasons. The first is that you really get
• 1:10:20
  Speaker 1: all the surface to be in contact with the pan,
• 1:10:22
  Speaker 1: and you get a really nice crust on the outside,
• 1:10:25
  Speaker 1: So all that salt and pepper, it just makes a
• 1:10:29
  Speaker 1: really nice crust when you're stearing it that way. The
• 1:10:32
  Speaker 1: second is that you're actually cooking it in fat. So
• 1:10:36
  Speaker 1: if you've added a little oil to the pan um,
• 1:10:40
  Speaker 1: you're adding a little bit of fat to the meat.
• 1:10:42
  Speaker 1: And I really do think that's necessary. I don't think
• 1:10:44
  Speaker 1: you need to cover in bacon or any of those things.
• 1:10:48
  Speaker 1: Adding just a tiny bit of fat can go a
• 1:10:51
  Speaker 1: long way. And I do that in the form of oil,
• 1:10:54
  Speaker 1: and then I'll flip it. And then at the very
• 1:10:56
  Speaker 1: end of cooking, you can add a pat of butter
• 1:10:58
  Speaker 1: or clarified butter and just sort of spoon it over
• 1:11:01
  Speaker 1: the meat to finish. And it's probably one of the
• 1:11:05
  Speaker 1: best ways, in my opinion, to cook a steak um.
• 1:11:09
  Speaker 1: I I prefer doing it in a cast iron, but
• 1:11:12
  Speaker 1: I mean grill is nice too. I think it's a
• 1:11:14
  Speaker 1: personal thing. You mentioned oil, using a little bit of
• 1:11:18
  Speaker 1: oil to get some fat on their meat to cook
• 1:11:20
  Speaker 1: it in. What's the best kind of oil to cook
• 1:11:23
  Speaker 1: with for wild game or venison in particular, For whatever reason,
• 1:11:27
  Speaker 1: we always have olive oil. Is that a good choice
• 1:11:29
  Speaker 1: or is there something else we should be using? You know,
• 1:11:32
  Speaker 1: I love olive oil, but I really do think that
• 1:11:35
  Speaker 1: because it has a medium smoke point, that once it
• 1:11:39
  Speaker 1: hits hits that smoke point and gets hot, it starts
• 1:11:43
  Speaker 1: to break itself down, and I think that the flavor changes.
• 1:11:47
  Speaker 1: And I also think that olive oil carries a strong flavor,
• 1:11:51
  Speaker 1: and sometimes it's the flavor that I want that I
• 1:11:54
  Speaker 1: really don't like cooking with olive oil. I prefer to
• 1:11:57
  Speaker 1: buy a really good quality bow and save it for
• 1:12:02
  Speaker 1: like a vinegarette or something like that, whenever I'm going
• 1:12:04
  Speaker 1: to eat it raw, So that's or if if I'm
• 1:12:11
  Speaker 1: saut hanging at a lower heat, some sort of vegetable,
• 1:12:15
  Speaker 1: I'll do olive oil. Um. But it's really due to
• 1:12:20
  Speaker 1: the smoke point that I don't like cooking with olive oil,
• 1:12:23
  Speaker 1: at least not staring at high heat. I prefer to
• 1:12:28
  Speaker 1: use something that's neutral flavored, meaning you don't taste a
• 1:12:33
  Speaker 1: strong taste out of the oil, which is usually canola,
• 1:12:37
  Speaker 1: grape seed, and avocado are my three go to oils.
• 1:12:41
  Speaker 1: They're neutral flavored and they have a high smoke point,
• 1:12:44
  Speaker 1: meaning you can get it RiPP and hot without it
• 1:12:48
  Speaker 1: um starting to smoke, and then that also introduces a
• 1:12:51
  Speaker 1: lot of carcinogens. Whenever it hits that smoking point, it
• 1:12:54
  Speaker 1: starts to break down the oils. Um. It does. It
• 1:12:58
  Speaker 1: can change the flavor, but mostly it's health wines, it's um,
• 1:13:02
  Speaker 1: it's carcinogenic. So choosing your higher smoke point oil is
• 1:13:07
  Speaker 1: going to be better for you. And also I just
• 1:13:09
  Speaker 1: think that it's flavor list you don't You get the
• 1:13:12
  Speaker 1: mouth steel of oil and sat on the meat without
• 1:13:15
  Speaker 1: tasting anything added to it. Very interesting. It does make sense.
• 1:13:20
  Speaker 1: You're blowing my mind. I'm gonna have to go swap
• 1:13:22
  Speaker 1: out our oil choices. That's good though. I'm glad I
• 1:13:27
  Speaker 1: can stop making these mistakes and getting the smoky kitchen going,
• 1:13:30
  Speaker 1: which is never good. Um. What about another thing? I
• 1:13:34
  Speaker 1: know that another important uh step after or after you know,
• 1:13:39
  Speaker 1: searing and cooking your backstrap or most other types of meat, um,
• 1:13:43
  Speaker 1: is to let it rest. It's one of those things
• 1:13:45
  Speaker 1: that's preached all the time. I don't know if it's
• 1:13:48
  Speaker 1: practiced as often as it's preached though by your average
• 1:13:51
  Speaker 1: person out there. I always find myself like, do I
• 1:13:54
  Speaker 1: really want to less let it rest so long? I
• 1:13:56
  Speaker 1: don't want to be cold. Blah blah blah blah blah. Um.
• 1:14:00
  Speaker 1: Talk to me about resting meat and why that's so important. So,
• 1:14:03
  Speaker 1: after meat is cooked, if you were to immediately cut
• 1:14:06
  Speaker 1: into it, all the moisture starts to run out of
• 1:14:09
  Speaker 1: the meat, and when you let it rest, it cools
• 1:14:12
  Speaker 1: back down and it gets reabsorbed back into the meat.
• 1:14:16
  Speaker 1: So as you're as you're eating, that juice goes in
• 1:14:20
  Speaker 1: your mouth on the meat and not all of the plate.
• 1:14:23
  Speaker 1: That's that's the reason why you rest your meat. And
• 1:14:27
  Speaker 1: I am not great at doing it either. I do
• 1:14:30
  Speaker 1: rest it for a few minutes. I definitely do that,
• 1:14:33
  Speaker 1: but to say I do ten minutes every time would
• 1:14:36
  Speaker 1: be a lie. I'm just very impatient. Um, I'll let
• 1:14:40
  Speaker 1: it rest if I have company over and I've got
• 1:14:43
  Speaker 1: a pan sauce, so that way ten minutes go by.
• 1:14:47
  Speaker 1: I got a hot sauce to add with it so
• 1:14:50
  Speaker 1: it keeps it warm on the plate, Then that's then
• 1:14:53
  Speaker 1: I'm okay with that. But if it's just a night
• 1:14:57
  Speaker 1: at home with my husband and I and we're just
• 1:14:59
  Speaker 1: like eating, I'm I'll live with sauce on my plate
• 1:15:02
  Speaker 1: a little bit. Talk to me about some pan sauces
• 1:15:05
  Speaker 1: because one of the things that I'm constantly trying to
• 1:15:07
  Speaker 1: do is is think of a way to kind of
• 1:15:09
  Speaker 1: spice up your typical backstrap or steak. You know, I've
• 1:15:13
  Speaker 1: I've got to cut like that out for it's my
• 1:15:15
  Speaker 1: wife and I and and you know, sometimes it's great
• 1:15:18
  Speaker 1: just salt and pepper, like you said, but sometimes you
• 1:15:20
  Speaker 1: want a little change of pace. Do you have any
• 1:15:23
  Speaker 1: simple ways to do that that you like? Yep. So
• 1:15:28
  Speaker 1: one more reason why I love cooking my steak in
• 1:15:30
  Speaker 1: a cast iron is that after you take this steak
• 1:15:32
  Speaker 1: out to rest, you can make a really good pan
• 1:15:35
  Speaker 1: sauce in that pan because you have what Steve I
• 1:15:39
  Speaker 1: think refers to as cracklings, these little fits and pieces
• 1:15:42
  Speaker 1: at the bottom of a pan. In the culinary world
• 1:15:46
  Speaker 1: that's referred to as fond and so all of that
• 1:15:49
  Speaker 1: adds a lot of flavor to a pan sauce. So
• 1:15:53
  Speaker 1: the first thing you would do is either add some
• 1:15:55
  Speaker 1: sort of aromatic to the pan to sautake. So it's
• 1:15:59
  Speaker 1: usually shallots minced or finely chopped, or garlic mints, and
• 1:16:06
  Speaker 1: the pans usually already really hot and there may be
• 1:16:08
  Speaker 1: some oiler. You can add a little oil or butter
• 1:16:11
  Speaker 1: or ghe g is clarified butter for anybody, if I
• 1:16:15
  Speaker 1: keep saying that term over and over. Ghee is clarified butter,
• 1:16:18
  Speaker 1: which is where the milk fats have been removed from butter,
• 1:16:22
  Speaker 1: which gives butter a very high smoke point, so you
• 1:16:25
  Speaker 1: get the taste of butter without any milk in it.
• 1:16:29
  Speaker 1: So it's more of like an oily butter. Anyway. UM,
• 1:16:33
  Speaker 1: I cook with it quite a bit. Um. So you
• 1:16:36
  Speaker 1: can add a little bit like a couple of tea
• 1:16:38
  Speaker 1: spoons or cablespoon of either butter, ghee or or oil
• 1:16:43
  Speaker 1: to the pan and then add those aromatics, which is
• 1:16:47
  Speaker 1: usually either from being shallots or garlic. Ste it just
• 1:16:51
  Speaker 1: until it's soft, and then you g glaze it. The
• 1:16:54
  Speaker 1: glazing is adding a liquid that pulls all of the
• 1:16:59
  Speaker 1: falm up from the bottom of the pants, and the
• 1:17:02
  Speaker 1: glazing it could be using. Um. Kognak is my absolute favorite.
• 1:17:09
  Speaker 1: Kognak or whiskey or burned bourbon. I cook with them
• 1:17:12
  Speaker 1: all of the time. Um. You can use red wine
• 1:17:17
  Speaker 1: and actually, yesterday I made a recipe for the Meat
• 1:17:23
  Speaker 1: Eater website. It's um, it's it's sort of a Christmas
• 1:17:27
  Speaker 1: recipe with a pan sauce and I use a little
• 1:17:31
  Speaker 1: bit of red wine vinegar, and then you add some
• 1:17:34
  Speaker 1: sort of stock, so either venison stock, UM, mushroom stock.
• 1:17:39
  Speaker 1: I am. I'll explain that a little bit, add some
• 1:17:43
  Speaker 1: sort of liquid to that, and then boil it, let
• 1:17:46
  Speaker 1: it reduced down. UM, and I usually add one more
• 1:17:49
  Speaker 1: pod of butter to just sort of stick in and
• 1:17:51
  Speaker 1: add like a silkiness to the sauce, and then once
• 1:17:55
  Speaker 1: it starts to cool down, it'll sticken up. If you've
• 1:17:57
  Speaker 1: used a really high quality stock that is really gelatinous,
• 1:18:02
  Speaker 1: you'll have a really rich body to the sauce. And
• 1:18:05
  Speaker 1: it's it's really that easy. You're done. Um. Those are
• 1:18:09
  Speaker 1: my three ingredients to pant sauce and aromatic a liquid
• 1:18:14
  Speaker 1: and butter. Sounds pretty good. Now you there's a handful
• 1:18:19
  Speaker 1: of things in there that I want to unpackage a
• 1:18:21
  Speaker 1: little further. First off, you talked about stock, UM, so
• 1:18:25
  Speaker 1: of course sometimes people you could just use a store
• 1:18:29
  Speaker 1: bought substitute for that, but of course the best possible
• 1:18:32
  Speaker 1: option is probably making your own. Um is that pretty
• 1:18:36
  Speaker 1: easy to do? I think people are usually intimidating by
• 1:18:38
  Speaker 1: the idea of making something like that, but it's not
• 1:18:40
  Speaker 1: too bad, right. No, it's time consuming, I will say that,
• 1:18:44
  Speaker 1: but there's there should be nothing intimidating about it. I haven't.
• 1:18:48
  Speaker 1: I have an article on the Meat Eater about how
• 1:18:50
  Speaker 1: to make stock, and I start by roasting my bones
• 1:18:55
  Speaker 1: with a little bit of tomato paste brushed across the top,
• 1:18:58
  Speaker 1: and that really deepened riches and caramelizes those flavors. In
• 1:19:02
  Speaker 1: other words, that mired reaction that I was mentioning earlier.
• 1:19:05
  Speaker 1: You start to develop that and it also develops a
• 1:19:08
  Speaker 1: brown color. So then when you add water to the
• 1:19:12
  Speaker 1: pan and a bunch of veggies, usually a mix of onion, carrot, celery,
• 1:19:18
  Speaker 1: some herbs, peppercorns. Um. That's really just the basic stock
• 1:19:23
  Speaker 1: that I use, and fill it with water and then
• 1:19:28
  Speaker 1: simmer it all down. You're going to get a richer, deeper,
• 1:19:31
  Speaker 1: darker stock. Um. If you roast the bones ahead of time. Um.
• 1:19:37
  Speaker 1: And then everyone asked what's that ratio like? And I
• 1:19:40
  Speaker 1: don't have a solid answer, because you want the highest
• 1:19:44
  Speaker 1: ratio of bones to water. So if you've only got
• 1:19:48
  Speaker 1: a couple of bones in there and you've got a
• 1:19:50
  Speaker 1: huge pot of water, well, that ratio is pretty small.
• 1:19:54
  Speaker 1: The amount of bones you have in there, so you're
• 1:19:56
  Speaker 1: gonna have to reduce that for a very very very
• 1:19:59
  Speaker 1: long time. Now, if you take the same amount of
• 1:20:01
  Speaker 1: bones and you cut it up really small and just
• 1:20:04
  Speaker 1: cover it up with enough water, then you've got a
• 1:20:06
  Speaker 1: whole different ratio with a lot of bones compared to water,
• 1:20:11
  Speaker 1: and you probably won't have to reduce that liquid down
• 1:20:15
  Speaker 1: as as much as you would had you just started
• 1:20:18
  Speaker 1: with a few big bones and a huge tall pot
• 1:20:22
  Speaker 1: of water. So that ratio really just depends on the
• 1:20:25
  Speaker 1: amount of buons you have and how like small you
• 1:20:27
  Speaker 1: can cut it up and to shove it into a
• 1:20:30
  Speaker 1: pot and then I fill the top with water and
• 1:20:33
  Speaker 1: let it just gently simmer. I don't like to let
• 1:20:36
  Speaker 1: it boil, just gently simmer, because I want a pretty clean,
• 1:20:42
  Speaker 1: cloud free broth. And you can scum earth scumb, skim
• 1:20:47
  Speaker 1: the scum off the top as it boils up from
• 1:20:51
  Speaker 1: the bones um, and then strain it out at the
• 1:20:56
  Speaker 1: very end um and that's how you get That's how
• 1:20:59
  Speaker 1: you make stop sucks. And the best stocks are usually
• 1:21:02
  Speaker 1: the ones where you have included a lot of connective
• 1:21:08
  Speaker 1: tissue and tendons and like the bits, the gnarly bits,
• 1:21:13
  Speaker 1: those should all be left in there because those connective
• 1:21:16
  Speaker 1: tissues contain collagen, and whenever collagen is broken down, you
• 1:21:21
  Speaker 1: turn it into gelatine, and that's what makes that's what's
• 1:21:24
  Speaker 1: available in your body. That's how your body can utilize
• 1:21:28
  Speaker 1: collagen is by turning it into gelatine. And gelatine whenever
• 1:21:32
  Speaker 1: it's cold, will give you that little jelly like feel.
• 1:21:36
  Speaker 1: So if you've ever seen somebody take stock home made
• 1:21:39
  Speaker 1: from the fridge and open it up and it's guy
• 1:21:42
  Speaker 1: like kind of a jelly like shake to it, that
• 1:21:45
  Speaker 1: means it's really really rich and collagen and that's what
• 1:21:51
  Speaker 1: wants it's heated back up. That's what gives sauces and
• 1:21:56
  Speaker 1: stews like that really rich and velveting out feel it.
• 1:22:01
  Speaker 1: I like to say, it has really good body to it.
• 1:22:03
  Speaker 1: Uh this kiss um, and that's when you get really
• 1:22:07
  Speaker 1: the best pan sauces is if you can use a
• 1:22:11
  Speaker 1: homemade stock that's really been reduced down and it is
• 1:22:15
  Speaker 1: really rich in flavor. But you can only get make
• 1:22:19
  Speaker 1: so much stock out of one year. So if you
• 1:22:21
  Speaker 1: shoot one year year and you make you know, like
• 1:22:26
  Speaker 1: I don't know, like four different quarts four to six
• 1:22:29
  Speaker 1: quarts of stock you can go through it pretty quick,
• 1:22:32
  Speaker 1: especially if you're gonna use it for a stew. And
• 1:22:35
  Speaker 1: so sometimes I find myself having to buy store bought stock.
• 1:22:39
  Speaker 1: And my trick like, if you have like the little
• 1:22:42
  Speaker 1: box of stock, and your recipe calls for half a
• 1:22:45
  Speaker 1: cup of stock, and you make your sauce without half
• 1:22:49
  Speaker 1: a cup of store bought stock, and you're like, you know,
• 1:22:51
  Speaker 1: it's just kind of watery. It's just not really, it's
• 1:22:54
  Speaker 1: just not a great recipe. It's really bland. Well, it's
• 1:22:57
  Speaker 1: usually because the stock you're using isn't um it isn't
• 1:23:01
  Speaker 1: very rich. So my trick is that it's a recipe
• 1:23:05
  Speaker 1: calls for half a cup, that's the amount of of
• 1:23:09
  Speaker 1: liquid that you should be using. So I will take
• 1:23:12
  Speaker 1: a pot fill it with at least double that amount.
• 1:23:16
  Speaker 1: So I'll start with one cup and I will reduce
• 1:23:19
  Speaker 1: it down until I get half a cup or however
• 1:23:21
  Speaker 1: much that recipe calls for. Taste it. If it's still
• 1:23:25
  Speaker 1: kind of watering, I'll add more from I'll add more
• 1:23:28
  Speaker 1: stock and reduce it down again until I can taste
• 1:23:31
  Speaker 1: it and I'm like, that's a really rich stock. And
• 1:23:34
  Speaker 1: then I add that to the pan and that's sort
• 1:23:37
  Speaker 1: of my cheeter way to get a a good tasting
• 1:23:42
  Speaker 1: pan sauce using store bought stock. Interesting, Yeah, it does,
• 1:23:48
  Speaker 1: it does. That's a really good idea because because lots
• 1:23:50
  Speaker 1: of times we're stuck using some of that store bought stock.
• 1:23:53
  Speaker 1: And I thought the same thing though, So that's a
• 1:23:55
  Speaker 1: cool way to uh to rich in it up a
• 1:23:57
  Speaker 1: little bit. Yeah, sometimes my recipes call actually tell you
• 1:24:01
  Speaker 1: to do that. That's in my fears, like what if
• 1:24:03
  Speaker 1: somebody uses a homemade stock that's really good and then
• 1:24:06
  Speaker 1: they're like, wow, it's way too rich and right, So
• 1:24:09
  Speaker 1: you've always it's always it's all relative. You know. You
• 1:24:13
  Speaker 1: you talked about when making that pan sauce, Um about
• 1:24:17
  Speaker 1: adding I think you said, I read a red wine
• 1:24:19
  Speaker 1: vinegar or something like that. Um, And it just it
• 1:24:22
  Speaker 1: just popped a little light bulb in my head. That
• 1:24:24
  Speaker 1: just made me, uh, curious about your thoughts on another
• 1:24:28
  Speaker 1: one of these foundational elements of cooking. Um. There's this
• 1:24:31
  Speaker 1: book that came out on a show I don't know
• 1:24:33
  Speaker 1: a few years ago called Salt, Acid, Heat, Fat or
• 1:24:37
  Speaker 1: something like that. UM, And I always there you go,
• 1:24:40
  Speaker 1: thank you. And so I've been curious by that and
• 1:24:44
  Speaker 1: read some of it and and talk. We've talked about salt,
• 1:24:47
  Speaker 1: We've talked about the reaction that meat has to salt.
• 1:24:50
  Speaker 1: We've talked about some things related heat. But what about acid?
• 1:24:53
  Speaker 1: What is acid? How is that a part of our
• 1:24:55
  Speaker 1: cooking process? How can we use acid in in some
• 1:24:58
  Speaker 1: of our wild game preparation? How does that fit into
• 1:25:01
  Speaker 1: this all? You know, that's a really good question that
• 1:25:04
  Speaker 1: I don't think people give acidity enough credit in cooking.
• 1:25:09
  Speaker 1: And when I discovered that food needed acidity, Like when
• 1:25:14
  Speaker 1: I learned to taste and pick up the notes and
• 1:25:17
  Speaker 1: the flavors and try to really balance something, I noticed
• 1:25:21
  Speaker 1: how important a city was. There's so many times where
• 1:25:25
  Speaker 1: you home cooks, especially are making stepping. They're like, man,
• 1:25:31
  Speaker 1: it's just missing something, so you add more salt, and
• 1:25:33
  Speaker 1: the next year you're like it's still missing something, but
• 1:25:36
  Speaker 1: it's salty, so whatever. Um, that's It's a really common thing.
• 1:25:41
  Speaker 1: I used to do it all the time. And then
• 1:25:43
  Speaker 1: I learned how I learned the different flavors and for
• 1:25:49
  Speaker 1: the different five different tastes and how they balance with
• 1:25:52
  Speaker 1: each other. I realized that most of the time, so
• 1:25:57
  Speaker 1: you have um salt, salty tap east, so those are
• 1:26:01
  Speaker 1: your things like parmesan and anchovy. Well, get into ummmy salt,
• 1:26:08
  Speaker 1: it's anything salty. Um you have sour, that's anything acidic,
• 1:26:12
  Speaker 1: your lemon juice, your vinegar's stuff like that. You have
• 1:26:17
  Speaker 1: bitter taste, so you're a stringent kind of hardy greens, um,
• 1:26:23
  Speaker 1: bustless sprouts, things like that. And then you have sweet,
• 1:26:27
  Speaker 1: which is obviously anything sweet tasting. And then umami is
• 1:26:31
  Speaker 1: the fifth taste, and that is that is what sort
• 1:26:36
  Speaker 1: of coats your mouth and makes you crave and want more.
• 1:26:40
  Speaker 1: It's it's described as being intense and um rich in flavor.
• 1:26:47
  Speaker 1: A lot of times it's described as being meaty mushrooms,
• 1:26:52
  Speaker 1: miso if you're familiar with eating aniso, um that has
• 1:26:56
  Speaker 1: a lot of umami flavors. Parmesan actually a zoo mommy ancho,
• 1:27:00
  Speaker 1: aren't you mommy? Um? So, those are the five taste
• 1:27:04
  Speaker 1: and we're kind of constantly as a as someone who
• 1:27:08
  Speaker 1: develops recipes. When I'm going through how I want to
• 1:27:12
  Speaker 1: develop something or create a dish, I'm constantly thinking and
• 1:27:15
  Speaker 1: tasting and checking those balances along with other things like
• 1:27:20
  Speaker 1: texture and color. But those are the things that I'm
• 1:27:22
  Speaker 1: going through And as I started to learn how to cook.
• 1:27:24
  Speaker 1: I noticed that things that I thought needed more salt
• 1:27:27
  Speaker 1: really just needed a little bit more acidity. So when
• 1:27:31
  Speaker 1: you think about making a pan sauce, usually you're deglazing
• 1:27:35
  Speaker 1: with two types of liquids. A lot of times it
• 1:27:37
  Speaker 1: will call for either red wine or some sort of liquor,
• 1:27:41
  Speaker 1: and that's because they do each add their own character
• 1:27:45
  Speaker 1: and your their own flavors to it, but they but
• 1:27:48
  Speaker 1: they're also slightly acidic, and that acidity helps to balance
• 1:27:53
  Speaker 1: whatever rich butter or cream you've added to the sauce.
• 1:27:57
  Speaker 1: And so without having any of that, and then you
• 1:28:01
  Speaker 1: kind of are left with this like overly rich flavor. Um.
• 1:28:08
  Speaker 1: And so having just that hit of acidity really goes
• 1:28:11
  Speaker 1: a long way. UM. And most recipes, I think call
• 1:28:15
  Speaker 1: for some sort of liquor or something alcoholic, And I
• 1:28:18
  Speaker 1: think that's because he's alcohol can can provide a lot
• 1:28:22
  Speaker 1: of really unique and interesting flavors, and I think that's
• 1:28:26
  Speaker 1: why many people love cooking with it. But I have
• 1:28:29
  Speaker 1: friends who don't drink, and they want to be like, Okay,
• 1:28:32
  Speaker 1: I don't drink, and I don't want to go to
• 1:28:33
  Speaker 1: the store to buy this bottle just to use a
• 1:28:36
  Speaker 1: table spoon or two for this recipe. How else can
• 1:28:39
  Speaker 1: I do this? So yesterday I developed a new recipe
• 1:28:43
  Speaker 1: using dried mushrooms. And I took the dried mushrooms and
• 1:28:47
  Speaker 1: I took part of them and ground ground them up
• 1:28:49
  Speaker 1: into a powder mixed with salt and pepper. And that
• 1:28:52
  Speaker 1: was a crust a rub for them. For the steak um,
• 1:28:56
  Speaker 1: for it was an analope back strap sticks and then
• 1:28:58
  Speaker 1: the rest of the much rooms, I did that little
• 1:29:01
  Speaker 1: trick I was telling you about where I reduced uh
• 1:29:04
  Speaker 1: store bought stock to make it richer, but I added
• 1:29:07
  Speaker 1: some more dried mushrooms to it. So I reconstituted the
• 1:29:10
  Speaker 1: mushrooms and in the stock, so I got a richer stock,
• 1:29:14
  Speaker 1: and then I um have mushrooms out of it. So
• 1:29:19
  Speaker 1: I used the mushrooms as an aromatic with garlic and
• 1:29:25
  Speaker 1: and then I added just a hit of that red
• 1:29:26
  Speaker 1: wine vinegar just just enough to give a little bit
• 1:29:30
  Speaker 1: of acidity to that rich mushroom broth and then the
• 1:29:33
  Speaker 1: rich butter um. And I think acidity for some reason
• 1:29:37
  Speaker 1: just pairs and very very very well with wild game.
• 1:29:41
  Speaker 1: I love acidic flavors with with the witness and and
• 1:29:45
  Speaker 1: so um that was the sauce that I created. It's
• 1:29:49
  Speaker 1: going to be for my Christmas dinner that I'm um
• 1:29:53
  Speaker 1: doing with my family this year. But um, yeah, what man,
• 1:30:00
  Speaker 1: there's there's I'm I'm fascinated and jealous by the ability
• 1:30:05
  Speaker 1: to actually develop a recipe to know how to combine
• 1:30:09
  Speaker 1: these different flavors and processes to make a dish. Um.
• 1:30:13
  Speaker 1: That that's really really interesting to me. And it's way
• 1:30:17
  Speaker 1: above my pay grade. So I'm never gonna get there
• 1:30:19
  Speaker 1: but them. But most people, right, I mean most people,
• 1:30:23
  Speaker 1: your average guy or girl out there who wants to cook. Um,
• 1:30:26
  Speaker 1: They're gonna follow a recipe for something. Um, but there's
• 1:30:31
  Speaker 1: these other techniques that we can use to execute on
• 1:30:36
  Speaker 1: that recipe, probably as best as possible. Are there any
• 1:30:39
  Speaker 1: things along those? Are there any other techniques or cooking
• 1:30:42
  Speaker 1: styles that wild game at home, wild game chefs cooks
• 1:30:47
  Speaker 1: folks like me, um should know more about or should
• 1:30:51
  Speaker 1: better understand. Um, I'm thinking things you know, like like
• 1:30:54
  Speaker 1: stuff like braising is something you hear about a lot.
• 1:30:57
  Speaker 1: But maybe folks don't really understand what's going on there,
• 1:30:59
  Speaker 1: or any other technique or style of cooking that you
• 1:31:03
  Speaker 1: think's worth touching on. Yeah, I let's talk about tough
• 1:31:08
  Speaker 1: cuts for a second. So I get asked, you know,
• 1:31:12
  Speaker 1: like so many questions about cooking with tough cuts meat
• 1:31:17
  Speaker 1: and like something that's like tough to eat, you like
• 1:31:21
  Speaker 1: the shanks or the brisket off of deer, stuff like that.
• 1:31:26
  Speaker 1: I get asked a lot of questions about that, and
• 1:31:28
  Speaker 1: learning how to cook something low and slow. It's probably
• 1:31:34
  Speaker 1: one of the most important things you can do when
• 1:31:35
  Speaker 1: it comes to wild game, because there are so many
• 1:31:38
  Speaker 1: cuts that are just so so tough, like a turkey
• 1:31:43
  Speaker 1: drum to stick stuff like that. But you're just like,
• 1:31:47
  Speaker 1: how do you make this edible? Um? And when when
• 1:31:52
  Speaker 1: you're either I use the term technique, my own coined
• 1:31:58
  Speaker 1: term low and slow, because that encompasses a lot of
• 1:32:04
  Speaker 1: cooking techniques like brazing or even smoking, crock potting, all
• 1:32:12
  Speaker 1: of those things. You're doing the same thing. You're cooking
• 1:32:15
  Speaker 1: at a low temperature for a very long period of time.
• 1:32:19
  Speaker 1: And the reason for that is that you need you
• 1:32:24
  Speaker 1: need to cook for a long time because you need
• 1:32:26
  Speaker 1: to break down connective tissues. And the problem is where
• 1:32:32
  Speaker 1: things start to really get tricky for people is you
• 1:32:36
  Speaker 1: need that temperature to be at least a hundred and
• 1:32:39
  Speaker 1: sixty degrees a minimum to actively turn collagen into gelatine.
• 1:32:44
  Speaker 1: So to actually break down that tissue into something um edible,
• 1:32:52
  Speaker 1: you do need heat to do that. However, when you're
• 1:32:56
  Speaker 1: heating meat, if you think about what a muscle looks like,
• 1:32:59
  Speaker 1: you've up these long fibers that are sort of coiled
• 1:33:02
  Speaker 1: around each other, and there's like thousands of thousands of
• 1:33:05
  Speaker 1: these strands that make up a muscle or a piece
• 1:33:10
  Speaker 1: of meat, and whenever you're cooking, introducing heat does start
• 1:33:15
  Speaker 1: to twist. So like if you've got a imagine a
• 1:33:19
  Speaker 1: wet towel in your hand and you're twisting that towel
• 1:33:22
  Speaker 1: and you're ringing out all of those liquids, that's exactly
• 1:33:25
  Speaker 1: what happens when meat is heated. So when you cook
• 1:33:29
  Speaker 1: something for a very long time at say too high
• 1:33:32
  Speaker 1: of the temperature, that exact reaction is happening. So maybe
• 1:33:36
  Speaker 1: you have something in a crack pot or you're braising
• 1:33:39
  Speaker 1: something and you're like, well, I cooked it for hours
• 1:33:42
  Speaker 1: and hours and hours, it all shredded apart, and it's tender,
• 1:33:46
  Speaker 1: but it's still really dry. Have you ever had that
• 1:33:49
  Speaker 1: happened like a pot roast? No, matter what you're like,
• 1:33:53
  Speaker 1: it's sitting in a pile of liquid, but it's still dry.
• 1:33:56
  Speaker 1: Like what gives if you Usually, Yeah, it's usually a
• 1:34:02
  Speaker 1: function of the temperature being a little too high. So
• 1:34:06
  Speaker 1: that's where you play this balancing act of you need
• 1:34:09
  Speaker 1: enough temperature to actively break down meat, but not so
• 1:34:13
  Speaker 1: much that you're drying it out. And so that's why
• 1:34:16
  Speaker 1: I use the term low and slows, because you need
• 1:34:20
  Speaker 1: a pretty low temperature. But the lower you go, the
• 1:34:23
  Speaker 1: longer it takes, like much much longer. Um. So if
• 1:34:28
  Speaker 1: you're cooking something at two d and fifty degrees or
• 1:34:31
  Speaker 1: two you're you better plan to be in that kitchen
• 1:34:36
  Speaker 1: all pay long or or letting it go all day long,
• 1:34:39
  Speaker 1: you know, um, And a lot of people just don't
• 1:34:42
  Speaker 1: want to invest that kind of time unless you've got
• 1:34:46
  Speaker 1: it in a crop pot or something where you can
• 1:34:50
  Speaker 1: walk away and leave it, which I think is why
• 1:34:52
  Speaker 1: some people like suvied a lot is because it's like
• 1:34:56
  Speaker 1: a crock pot, but you can get a precise temperature
• 1:35:00
  Speaker 1: and walk away from it, um leave it at home
• 1:35:03
  Speaker 1: without anything happening, where leaving you can't. You don't want
• 1:35:06
  Speaker 1: to leave an oven on for fourteen hours you know,
• 1:35:10
  Speaker 1: it's a really long time. I mean, you can if
• 1:35:12
  Speaker 1: you're going to be there, but that's that's a long
• 1:35:15
  Speaker 1: oven cook time. Um. And so that's that's sort of
• 1:35:18
  Speaker 1: one of the challenges that I think people have to
• 1:35:22
  Speaker 1: face with wild game cooking is that it does take
• 1:35:26
  Speaker 1: much much longer to tenderize than something that you would
• 1:35:31
  Speaker 1: buy from a grocery store. Because the animals were eating,
• 1:35:35
  Speaker 1: actually moved their bodies and they survived, and who knows
• 1:35:41
  Speaker 1: what they go through on a day to day basis
• 1:35:43
  Speaker 1: throughout their life. Um, that will tossen their meat and
• 1:35:48
  Speaker 1: make it more difficult to tenderize. But son, what's the
• 1:35:52
  Speaker 1: right way to y? So then what's the right what's
• 1:35:55
  Speaker 1: the solution, um, other than just making sure and may
• 1:36:00
  Speaker 1: be the solution is simply keep the temperature low on
• 1:36:03
  Speaker 1: like let's keep let's let's look at a very simple
• 1:36:06
  Speaker 1: thing that a lot of people would do that I do.
• 1:36:08
  Speaker 1: At times, you've got a roast, you throw it in
• 1:36:11
  Speaker 1: the crock pot, you surround the roast with some kind
• 1:36:16
  Speaker 1: of stock or broth, you throw some vegetables in there,
• 1:36:20
  Speaker 1: and you turn on the crack pot and leave it
• 1:36:22
  Speaker 1: and you come back. And sometimes that can turn out
• 1:36:26
  Speaker 1: pretty decent. Or like what happened to me the other
• 1:36:28
  Speaker 1: day is I did that that basic thing and came
• 1:36:31
  Speaker 1: back and for some reason that roast was really dry.
• 1:36:34
  Speaker 1: How what's what's the pro tip to adjusting that simple
• 1:36:39
  Speaker 1: plan to make it better? So the exact same thing
• 1:36:42
  Speaker 1: happened to me when I was trying to cook turkey
• 1:36:45
  Speaker 1: legs for the Meat Eater Crew last spring. I've started
• 1:36:49
  Speaker 1: early in the morning. Um, I seared the meat first,
• 1:36:54
  Speaker 1: added all my veggies and everything, added my liquids, put
• 1:36:57
  Speaker 1: it on low in a crock pot. Literally eight I
• 1:37:02
  Speaker 1: want to say, maybe even twelve hours later, it was
• 1:37:05
  Speaker 1: like not quite done. Some of it was tender, but
• 1:37:08
  Speaker 1: it was kind of dry, and I was like, what
• 1:37:10
  Speaker 1: is going on? And the problem is most crock pots
• 1:37:14
  Speaker 1: you have, you have a temperature setting of warm, low, hot.
• 1:37:19
  Speaker 1: What temperature is that? You know? Like what I I
• 1:37:24
  Speaker 1: have a crock pot that when I say low, it's
• 1:37:27
  Speaker 1: probably like almost boiling in there, which is way too hot. Um,
• 1:37:34
  Speaker 1: it's way too hot. So that's that's sort of the
• 1:37:38
  Speaker 1: thing with croc pots is sometimes you get a good
• 1:37:40
  Speaker 1: crock pot and it works like a charm. And I've
• 1:37:43
  Speaker 1: used crock pots that like, literally I want to throw
• 1:37:46
  Speaker 1: them out the window because I have no idea what
• 1:37:49
  Speaker 1: they're doing in there. Um. So I think, you know,
• 1:37:54
  Speaker 1: investing money in a good crock pot that um you know,
• 1:37:58
  Speaker 1: doing your homework and researching the brands and and knowing
• 1:38:01
  Speaker 1: sort of what temperatures those are at and having like
• 1:38:04
  Speaker 1: a little bit more adjustability in a crock pot is
• 1:38:07
  Speaker 1: really the answer. But I like to say, if I'm
• 1:38:11
  Speaker 1: going to brace something, Okay, So I have a recipe
• 1:38:15
  Speaker 1: for a neck chop. So it basically it took a
• 1:38:18
  Speaker 1: deer neck and cut it cross wise throughout the whole
• 1:38:22
  Speaker 1: neck into these chops, kind of like you would cut
• 1:38:25
  Speaker 1: a shank for Asso buco. And I put that in
• 1:38:28
  Speaker 1: the eved at and it was done in like four hours,
• 1:38:34
  Speaker 1: like maybe less. Yeah, it's for about four hours, which
• 1:38:37
  Speaker 1: to me was way faster than I thought. And I was,
• 1:38:40
  Speaker 1: I mean it was just fall apart, juicy, tender, amazing. Um.
• 1:38:47
  Speaker 1: And so I I like that temperature at two to
• 1:38:49
  Speaker 1: fifty two seventy five, I don't you can go if
• 1:38:53
  Speaker 1: you if you go over three hundred, it'll cook faster,
• 1:38:57
  Speaker 1: but it may taste a little drier. Oh, other thing
• 1:39:00
  Speaker 1: is obviously adding salt a couple of days before seasoning it.
• 1:39:05
  Speaker 1: Brining it before you do that helps the meat retain
• 1:39:09
  Speaker 1: the moisture when cooked. That's even just for braised dishes.
• 1:39:14
  Speaker 1: Giving it a brine beforehand will make a very big difference,
• 1:39:18
  Speaker 1: just like you brine before you smoke meat. And again
• 1:39:22
  Speaker 1: in principle, and when you talk about braising, you're just
• 1:39:26
  Speaker 1: talking about a slow cook in a liquid right basically yep,
• 1:39:31
  Speaker 1: in they oven, so inside the oven and a covered
• 1:39:34
  Speaker 1: dish with liquids, and that that's essentially achieved that low
• 1:39:38
  Speaker 1: and slow type of method um to break down some
• 1:39:41
  Speaker 1: of those tougher, tougher meats, right yep. Okay, what about
• 1:39:47
  Speaker 1: what about this um? And we we've kind of talked
• 1:39:50
  Speaker 1: around it and it's such a it's so cliche. I
• 1:39:56
  Speaker 1: almost don't want to bring it up, but we kind
• 1:39:58
  Speaker 1: of have to just in case there's new listeners or
• 1:40:01
  Speaker 1: there's someone who's listening who's a little bit nervous about
• 1:40:05
  Speaker 1: cooking with wild game or venison, and that's this whole
• 1:40:08
  Speaker 1: idea of gaming meat. Someone saying, oh that tastes gaming.
• 1:40:12
  Speaker 1: You've got folks coming over Christmas Eve or New Year's
• 1:40:14
  Speaker 1: Eve and like, I don't want to eat that, you know,
• 1:40:17
  Speaker 1: DearS just too gamey for me. Um, how do you
• 1:40:22
  Speaker 1: what do you think about that term? Is a BS
• 1:40:25
  Speaker 1: and or how do you avoid whatever this hypothetical gaming
• 1:40:29
  Speaker 1: thiss is? How do you get rid of that flavor
• 1:40:31
  Speaker 1: or that lack of flavor whatever it is? You know,
• 1:40:37
  Speaker 1: I've used the term before, but when I use the term,
• 1:40:39
  Speaker 1: I know exactly why I'm using it. And that's Um. Oh,
• 1:40:46
  Speaker 1: this one time we got into a ton of snow geese.
• 1:40:52
  Speaker 1: It was a spring conservation season, and I mean, I
• 1:40:55
  Speaker 1: think there must have been about fifty sixty birds in
• 1:40:59
  Speaker 1: our garage and I I was I think my husband
• 1:41:03
  Speaker 1: went out and hunted and I was working. Um at
• 1:41:06
  Speaker 1: that time, I worked a full time job, and UM,
• 1:41:10
  Speaker 1: I was like, I just I can't clean all these
• 1:41:12
  Speaker 1: like in one afternoon or one evening. And so like
• 1:41:15
  Speaker 1: we'd hang them in the garage and sort of one
• 1:41:17
  Speaker 1: by one clean all of these birds because there's just
• 1:41:20
  Speaker 1: so much to bite off at once. UM, at the
• 1:41:24
  Speaker 1: after a long work day. UM. And of course at
• 1:41:27
  Speaker 1: that temperature in the garage it was it was pretty
• 1:41:31
  Speaker 1: pretty perfect for aging and hanging birds. So it was
• 1:41:34
  Speaker 1: like kind of a win win. Um. But we had
• 1:41:37
  Speaker 1: so many birds and we'd clean them and we put
• 1:41:41
  Speaker 1: them in the fridge, and um, I wanted a vacuum
• 1:41:45
  Speaker 1: see all of them. And I remember that I started
• 1:41:48
  Speaker 1: going through and I just realized, like I don't have
• 1:41:50
  Speaker 1: enough like refrigerator space for all this meat. Like I
• 1:41:54
  Speaker 1: would clean it, put it like inside of a pan
• 1:41:57
  Speaker 1: or a bullet inside the fridge, and then I like
• 1:41:59
  Speaker 1: kind of keep going. I did it for a few days,
• 1:42:02
  Speaker 1: and I guess there was like a lot of liquids
• 1:42:04
  Speaker 1: or blood pulling at the bottom of this bowl or
• 1:42:07
  Speaker 1: something happened. I was like, oh, now you can like
• 1:42:11
  Speaker 1: age it like a like for a long time, Like
• 1:42:15
  Speaker 1: I've done that so many times, it's not a big deal.
• 1:42:17
  Speaker 1: But there was like some sort of moisture and it
• 1:42:19
  Speaker 1: was like the bottom cup of breasts were like sitting
• 1:42:21
  Speaker 1: in there like a pool of like blood or juice
• 1:42:24
  Speaker 1: or something. And so a few days I finally get
• 1:42:29
  Speaker 1: to the bottom, like, wow, we can eat, you know,
• 1:42:31
  Speaker 1: we can eat days and freeze the rest and um,
• 1:42:35
  Speaker 1: that's bottom pieces. Man, those are gaming. And I say
• 1:42:41
  Speaker 1: the word gaming because I took very poor care of them,
• 1:42:47
  Speaker 1: you know, like, I know when I use that word,
• 1:42:50
  Speaker 1: it's referring to myself of doing a very poor job
• 1:42:53
  Speaker 1: at processing that meat. It's my fault. It's not the
• 1:42:57
  Speaker 1: animal's fault. It's mine. Um, So why don't is that
• 1:43:00
  Speaker 1: term like I specifically wants to say that. Um, there's
• 1:43:06
  Speaker 1: a difference between the flavor of wild game and the
• 1:43:09
  Speaker 1: term gaming. I think we like to use it as
• 1:43:13
  Speaker 1: a blanket term for all of wild game, and that's wrong. Um.
• 1:43:17
  Speaker 1: We need to be more conscious of how we describe
• 1:43:21
  Speaker 1: the flavor of meats. Because an animal was going to
• 1:43:26
  Speaker 1: taste like what it's been eating, and it's supposed to.
• 1:43:30
  Speaker 1: I'm not going to say that it's always going to
• 1:43:32
  Speaker 1: be good. I've eaten am organs there before. They're not
• 1:43:37
  Speaker 1: good because they're eating like, you know, anything eating like
• 1:43:41
  Speaker 1: worms and like little fish and things like muddy things
• 1:43:45
  Speaker 1: like aren't great. I mean, does that mean I say
• 1:43:51
  Speaker 1: the word gameing? No, they taste like what they've been eating. UM.
• 1:43:54
  Speaker 1: I like to think of the term gaming as meaning
• 1:43:57
  Speaker 1: something has gone wrong when something your meat to give
• 1:44:02
  Speaker 1: it a foul flavor, and that could be anything like
• 1:44:06
  Speaker 1: in Texas, that term is used so often, and I
• 1:44:11
  Speaker 1: think about how hot it is during hunting season. I
• 1:44:15
  Speaker 1: mean literally a week ago was almost eighty degrees in
• 1:44:18
  Speaker 1: Houston and it's December, And I think about how many
• 1:44:24
  Speaker 1: people are shooting gear and maybe they bring a cooler
• 1:44:28
  Speaker 1: and they put the meat in the cooler and then
• 1:44:30
  Speaker 1: they go get ice, Like you're trapping that meat in
• 1:44:33
  Speaker 1: heat before you add ice, you know, like just sink
• 1:44:37
  Speaker 1: stupid stuff like that. Um, and then they wonder why
• 1:44:41
  Speaker 1: it taste off. UM. So that's I don't know what
• 1:44:47
  Speaker 1: those are my thoughts on it. I think. I think
• 1:44:52
  Speaker 1: besides the exclusivity factor, the initial thing that attracts me,
• 1:44:57
  Speaker 1: or that attracted me to wild game in the big inning,
• 1:45:01
  Speaker 1: was the idea that every time I was cooking wild game,
• 1:45:06
  Speaker 1: I had the opportunity to work with something new. Every
• 1:45:11
  Speaker 1: animal lives in a different location, especially if you're cooking
• 1:45:15
  Speaker 1: something like waterfowl. I mean they're migrating across the country
• 1:45:18
  Speaker 1: eating and who knows how many different fields or areas.
• 1:45:22
  Speaker 1: I mean that flavor, I mean their diet effects or
• 1:45:26
  Speaker 1: flavor so dramatically, and so every time you eat wild game,
• 1:45:30
  Speaker 1: you're you're eating something that's lived a completely different lifestyle
• 1:45:34
  Speaker 1: and different food. And I really really enjoyed that versatility
• 1:45:40
  Speaker 1: and that change and being able to pick up on things.
• 1:45:44
  Speaker 1: I think is absolutely incredible and I think it should
• 1:45:47
  Speaker 1: be celebrated. I I love the flavor of wild game
• 1:45:51
  Speaker 1: and I love being able to taste the changes and
• 1:45:55
  Speaker 1: meet based on um, you know, like we do a
• 1:45:59
  Speaker 1: lot of water hunting, like eating ducks in nor Dakota
• 1:46:01
  Speaker 1: compared to eating ducks and Texas, or I shot a
• 1:46:04
  Speaker 1: ponghorn in White Oming, And the stagey flavor that people
• 1:46:09
  Speaker 1: complain about to me is is is herbal and grassy
• 1:46:16
  Speaker 1: and rich, and I mean, I absolutely love it. So
• 1:46:19
  Speaker 1: I'm very careful never to interchange those two words together
• 1:46:24
  Speaker 1: as far as like game flavor and gaming. Yeah, but
• 1:46:29
  Speaker 1: but yeah, when I think of the word gaming, I'm
• 1:46:32
  Speaker 1: thinking instantly is it really the flavor of the meat
• 1:46:37
  Speaker 1: or did you do something wrong? Yeah? I feel like
• 1:46:40
  Speaker 1: the time it's our fault. Many times though, I feel
• 1:46:45
  Speaker 1: when that terminology is used by someone who's not the
• 1:46:49
  Speaker 1: actual typical eater of wild game. So let's say you've
• 1:46:53
  Speaker 1: got a cousin or and aunt who who lives you know,
• 1:46:56
  Speaker 1: it doesn't matter where they live, but they just don't
• 1:46:58
  Speaker 1: hunt and they don't eat wild game typically, so all
• 1:47:00
  Speaker 1: they ever eat is pork, beef, and chicken. They'll say, Oh,
• 1:47:03
  Speaker 1: I don't like I don't like venison. I'm not going
• 1:47:05
  Speaker 1: to eat that. It's venison's gaming. They typically seem to
• 1:47:08
  Speaker 1: apply that term to anything that doesn't taste like beef
• 1:47:12
  Speaker 1: or anything that doesn't taste like chicken. Right, if it's
• 1:47:14
  Speaker 1: different than that, they're gonna call it gaming. And for
• 1:47:17
  Speaker 1: whatever reason, that difference and taste, um, they're not receptive to.
• 1:47:21
  Speaker 1: So let's take someone like that. Let's say we've got
• 1:47:24
  Speaker 1: our crazy, crazy aunt Millie coming over and she's anti
• 1:47:29
  Speaker 1: wild game because she thinks it's gamy. Do you have
• 1:47:32
  Speaker 1: any suggestions for the aspiring wild game cook who's going
• 1:47:36
  Speaker 1: to cook for that person? I gotta cook something for
• 1:47:39
  Speaker 1: the person who's afraid of gaming meat, and I want
• 1:47:41
  Speaker 1: them to have their mind and their eyes opened to
• 1:47:45
  Speaker 1: the possibilities. Do you have a suggestion for something to
• 1:47:49
  Speaker 1: cook up for that person that tough customer? Um, you
• 1:47:53
  Speaker 1: know it's hard because I think, well, the first thing
• 1:47:58
  Speaker 1: is like knowing that you've done everything you can to
• 1:48:00
  Speaker 1: make the meat from the field to the table to
• 1:48:04
  Speaker 1: be as clean in as good as possible. You know,
• 1:48:08
  Speaker 1: that's always the first thing, no matter what. But I
• 1:48:12
  Speaker 1: would just be extremely open and honest and be like,
• 1:48:17
  Speaker 1: if you've never had wild game, this is what you're
• 1:48:19
  Speaker 1: going to notice, and this is the reason why. It's
• 1:48:22
  Speaker 1: because this animal has been forging on a variety of
• 1:48:27
  Speaker 1: ingredients that attribute disflavor. You're used to eating something that
• 1:48:31
  Speaker 1: is very blend and standardized, and um, when you go
• 1:48:35
  Speaker 1: to the grocery store, you know what you're getting and
• 1:48:36
  Speaker 1: you know what you're gonna taste, like, this isn't gonna
• 1:48:38
  Speaker 1: taste like that. But I think I would cook a recipe.
• 1:48:44
  Speaker 1: I don't know. Part of me says, cook something that
• 1:48:46
  Speaker 1: they're familiar with, But I don't want to give someone
• 1:48:51
  Speaker 1: the need to compare to domestic if that makes any sense,
• 1:48:57
  Speaker 1: opportunity to live, Like, don't cook them like your favorite steak,
• 1:49:01
  Speaker 1: your favorite recipe with steak, I'm gonna make it with
• 1:49:04
  Speaker 1: venison because they're like, that doesn't taste like my favorite steak. Red.
• 1:49:08
  Speaker 1: You know, like, give him something that they've never had before. Um.
• 1:49:13
  Speaker 1: You know, some of my favorite recipes are usually they're
• 1:49:17
  Speaker 1: not anything crazy, weird or anything, but they're not something
• 1:49:22
  Speaker 1: that people typically cook at home. Often um, and I
• 1:49:26
  Speaker 1: make um, it's an Italian salsa verde sauce, And I'll
• 1:49:32
  Speaker 1: just take a steak, grill it with salt and pepper
• 1:49:35
  Speaker 1: or nothing more or syrit and then serve it with
• 1:49:39
  Speaker 1: this salsa verita, which is made up with finely chopped
• 1:49:42
  Speaker 1: parsley capers, garlic, anchovy, lemon juice, and olive oil. And
• 1:49:48
  Speaker 1: that has so much mommy flavors and acidity and fat
• 1:49:54
  Speaker 1: all sort of wrapped up in this one like cold sauce,
• 1:49:57
  Speaker 1: and you just put a tiny bit on it, and
• 1:49:59
  Speaker 1: it just seems like that salty nous is an enhancer,
• 1:50:04
  Speaker 1: and like everything just sort of comes alive and just
• 1:50:06
  Speaker 1: like a very very flavorful thing, and it's hard to
• 1:50:11
  Speaker 1: not love it. It's so hard to not like it.
• 1:50:13
  Speaker 1: I don't care who you are or how much you
• 1:50:15
  Speaker 1: hate game. Um. That's kind of my goa too. For
• 1:50:19
  Speaker 1: someone who's never eaten wild game before. He's just not
• 1:50:22
  Speaker 1: something that they're like commonly order at a restaurant or
• 1:50:25
  Speaker 1: cook at home. And does that recipe on the website too?
• 1:50:29
  Speaker 1: It is what's what's it called? Again? Just so people
• 1:50:32
  Speaker 1: can look it up if they need to need to
• 1:50:33
  Speaker 1: pull it out. Of their bag of tricks. I think
• 1:50:37
  Speaker 1: it's veniss and tenderloin with Italian salsaverity. Perfect. Well, that
• 1:50:47
  Speaker 1: is going to be That's gonna be something I want
• 1:50:49
  Speaker 1: to try too. That sounds pretty darn good. I've got
• 1:50:51
  Speaker 1: two more kind of rapid fire questions for you before
• 1:50:54
  Speaker 1: we can wrap this up. Daniel, this has been great,
• 1:50:56
  Speaker 1: really interesting because I've loved getting to bounce back and forth. Mean,
• 1:51:00
  Speaker 1: like these foundational techniques and concepts and then specific applications
• 1:51:04
  Speaker 1: are specific recipes or dishes. It's got me excited to
• 1:51:09
  Speaker 1: get working on some things here for Christmas. Um. Okay,
• 1:51:13
  Speaker 1: first off is alcohol pairings with venison or other wild game.
• 1:51:19
  Speaker 1: Do you have any recommendations as far as types of
• 1:51:22
  Speaker 1: drinks that would go well with certain dishes or certain
• 1:51:24
  Speaker 1: cuts or types types of game, anything that comes to mind? Um,
• 1:51:30
  Speaker 1: I think it was. I think it really depends on
• 1:51:32
  Speaker 1: what you're preparing. A really nice steak dish should have
• 1:51:35
  Speaker 1: a good glass of red wine. Um. There's a few
• 1:51:39
  Speaker 1: other dishes, um man, I was I gonna take? Oh so,
• 1:51:44
  Speaker 1: one of my favorite pairings is duck Alla orange. Um.
• 1:51:49
  Speaker 1: I have one on the media website called duck all
• 1:51:51
  Speaker 1: a bourbon because I add a little bourbon to the sauce.
• 1:51:55
  Speaker 1: But I like to think of it as a savory
• 1:51:56
  Speaker 1: old fashioned, so pairing that with an actual old fashioned
• 1:52:00
  Speaker 1: is really good. Um. I think bourbon and wild game
• 1:52:03
  Speaker 1: just naturally go well together. But I don't drink hard liquor,
• 1:52:10
  Speaker 1: uh so I usually just stick to wine. But I think, um, tacos,
• 1:52:15
  Speaker 1: you need a beer, anything spicy, I want to I
• 1:52:19
  Speaker 1: have to have a beer with it. I agree. I
• 1:52:22
  Speaker 1: think it just really depends on what you're how you're
• 1:52:24
  Speaker 1: preparing it. Okay, Well, I second your thoughts on the
• 1:52:29
  Speaker 1: good red wine with with a steak or something like that.
• 1:52:32
  Speaker 1: That just seems to I don't know, I don't know
• 1:52:35
  Speaker 1: how to describe the tastes as you do, but um,
• 1:52:39
  Speaker 1: it just seems to compliment very well each other. So yeah,
• 1:52:45
  Speaker 1: it's okay, we've got some red wine to drink with
• 1:52:47
  Speaker 1: our steak. We've got some beer with our tacos. Um.
• 1:52:52
  Speaker 1: I don't know if either one of those options is
• 1:52:54
  Speaker 1: your typical Christmas or New Year's or holiday time period
• 1:52:58
  Speaker 1: dish though, So do you have any couple favorite holiday
• 1:53:02
  Speaker 1: dishes that you'd recommend folks think about or look up
• 1:53:06
  Speaker 1: if you've got any recipes out there, any couple holiday
• 1:53:09
  Speaker 1: suggestions will be great. Well. The one that I just
• 1:53:11
  Speaker 1: did yesterday will be on the website I think next week.
• 1:53:15
  Speaker 1: Hopefully I'm going to get it up in time for Christmas.
• 1:53:18
  Speaker 1: It's a very earthy, earthy mushroom rubbed backstrap with a
• 1:53:26
  Speaker 1: really simple pan sauce and anything really deep and earthy
• 1:53:31
  Speaker 1: like that. It's going to pair well with the bold
• 1:53:34
  Speaker 1: red wine, cabernet or something like that. Um Another completely
• 1:53:38
  Speaker 1: different spin is mold wine. There's a lot of spices
• 1:53:44
  Speaker 1: in that, like clove and cinnamon and star anise that
• 1:53:49
  Speaker 1: just are amazing with waterfowl. And I have a recipe
• 1:53:53
  Speaker 1: on the website for a mold wine glazed roasted duck.
• 1:53:57
  Speaker 1: So basically I took I made a homemade mold wine,
• 1:54:01
  Speaker 1: and I took about a cup of that infused red
• 1:54:04
  Speaker 1: wine and reduced it down with sugar to make a glaze,
• 1:54:08
  Speaker 1: and then put that on top of a duck to
• 1:54:10
  Speaker 1: roast in the oven. And it was this really like
• 1:54:14
  Speaker 1: I call it meat candy because just like rich and
• 1:54:17
  Speaker 1: meaty and savory, but also like sweet caramelized candy at
• 1:54:21
  Speaker 1: the same time. It's a it's a rich dish that
• 1:54:24
  Speaker 1: I would only eat at Christmas. Um. It sounds harder
• 1:54:28
  Speaker 1: than it actually is to make, but if you love
• 1:54:31
  Speaker 1: to um to explore new things in the kitchen, I
• 1:54:33
  Speaker 1: would highly recommend that. And then the last one is
• 1:54:37
  Speaker 1: a recipe that is sort of modified off of a
• 1:54:42
  Speaker 1: prime rib dish, except it's with the venis and roast,
• 1:54:46
  Speaker 1: and so I used the suvied for the recipe, and
• 1:54:49
  Speaker 1: if you have one of those, it works perfect. But
• 1:54:53
  Speaker 1: it's basically a simple salt and pepper um seasoning. You
• 1:54:58
  Speaker 1: give it a seer in the a cast iron or
• 1:55:01
  Speaker 1: a pan first, and then you add some garlic, rosemary
• 1:55:05
  Speaker 1: and stock to the bag, seal it up, and then
• 1:55:09
  Speaker 1: you cook it until it's done, and then you take
• 1:55:12
  Speaker 1: it out and you use all those juices and make
• 1:55:15
  Speaker 1: an add juice sauce at the end and just sort
• 1:55:17
  Speaker 1: of reduce it down and it's really flavorful, and then
• 1:55:20
  Speaker 1: the leftovers make like the perfect like kind of like
• 1:55:23
  Speaker 1: a prime rib sandwich. Was like a horse radish mayo.
• 1:55:26
  Speaker 1: It's really good. UM. That's also one of meat eaters.
• 1:55:28
  Speaker 1: That sounds very good. Now, could you do that in
• 1:55:30
  Speaker 1: like a Dutch oven or something if you don't have
• 1:55:32
  Speaker 1: a suvid, yeah, I think it's just you just need
• 1:55:35
  Speaker 1: to change the cut. So I used the bottom roast,
• 1:55:39
  Speaker 1: which is pretty tough, and so that's why I did
• 1:55:42
  Speaker 1: it with the suvied. I did it for a long
• 1:55:44
  Speaker 1: period of time. And if you don't have, if you
• 1:55:48
  Speaker 1: want to do it in the oven, I would suggest
• 1:55:50
  Speaker 1: doing like the starline tip or the top round and
• 1:55:55
  Speaker 1: or even I guess you could do the backstrap sort
• 1:55:58
  Speaker 1: of something similar um and doing it in the oven,
• 1:56:01
  Speaker 1: something that's more tender and doesn't need a really lengthy
• 1:56:05
  Speaker 1: amount of time to cook. Um and is how I
• 1:56:08
  Speaker 1: would substitute that. Cool. Well, that sounds very good. I
• 1:56:13
  Speaker 1: am two, very very hungry now after hearing all this time,
• 1:56:20
  Speaker 1: so I think I need to go fix up a
• 1:56:22
  Speaker 1: decent lunch. Danielle, thank you for chatting through all this.
• 1:56:27
  Speaker 1: This has been really interesting. I'm looking forward to all
• 1:56:31
  Speaker 1: the new recipes you've got coming out and if people
• 1:56:34
  Speaker 1: want to follow along with with what you're doing, whether
• 1:56:37
  Speaker 1: that be the recipes or anything else, where can they
• 1:56:40
  Speaker 1: find that stuff? I Am on Instagram and Facebook. Uh Instagram,
• 1:56:46
  Speaker 1: Well they're both the same, wild and whole and that's it.
• 1:56:50
  Speaker 1: W I L D A in d W H O
• 1:56:55
  Speaker 1: L E. Perfect, Wild and Hole and then the Mediator
• 1:57:00
  Speaker 1: website has got all sorts of recipes from you as well. Correct. Yep,
• 1:57:04
  Speaker 1: pretty much most of my recipes around there. I do
• 1:57:06
  Speaker 1: have a website and I update it from time to
• 1:57:09
  Speaker 1: time with non meat recipes, like I think I just
• 1:57:13
  Speaker 1: did something on how to brown mushrooms, Um, how to
• 1:57:16
  Speaker 1: get golden brown mushrooms that aren't gray and rubbery and
• 1:57:21
  Speaker 1: so whom. Um, you'll find other other recipes that are
• 1:57:27
  Speaker 1: not meat related, just side dishes and stuff. Cool, all right,
• 1:57:31
  Speaker 1: daniel Well, we're gonna be checking out all that stuff.
• 1:57:34
  Speaker 1: I appreciate you taking the time and uh, best of
• 1:57:38
  Speaker 1: luck with all the holiday cooking. Thank you you as well.
• 1:57:41
  Speaker 1: I want to hear what you make and how it
• 1:57:43
  Speaker 1: turns out. All right, the pressures on. We're hosting Christmas
• 1:57:46
  Speaker 1: Day here at the Kenyon House, so I've got to
• 1:57:49
  Speaker 1: I've got to perform. Yeah, well, I'm sure you'll do great.
• 1:57:54
  Speaker 1: Thank you. Thank you for the confidence talk latter, Danielle.
• 1:57:56
  Speaker 1: All right, all right bye, and that's gonna be a rap.
• 1:58:01
  Speaker 1: Thank you guys for listening. I hope you've been inspired
• 1:58:03
  Speaker 1: to get out there and take your cook into the
• 1:58:06
  Speaker 1: new level. Try a few new techniques, try a few
• 1:58:09
  Speaker 1: different kinds of recipes. Get a little bold with your
• 1:58:12
  Speaker 1: options and choices. As far as the cuts of meat
• 1:58:14
  Speaker 1: you try, try that heart. I'm telling you what you
• 1:58:16
  Speaker 1: really need to try the heart. And I do hope
• 1:58:20
  Speaker 1: that uh you have a terrific holiday season. Merry Christmas,
• 1:58:24
  Speaker 1: Happy New Year. Um ma'am, it's been a great year.
• 1:58:28
  Speaker 1: Appreciate you guys following along. Thank you for being along
• 1:58:31
  Speaker 1: for the ride and being a part of the Wired
• 1:58:32
  Speaker 1: hunt community. So until next time, have a great, great weekend,
• 1:58:37
  Speaker 1: a great holiday, and stay wired to Hunt.