Afleveringen
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I've decided to start out my cookbook review project with my absolute favorite! I use this cookbook weekly and am a huge fan. If you don't utilize Hank Shaw's cookbooks or his on-line resources, you are really missing out. Give a listen and give them a try!
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I've decided to take a break from featuring recipe cooking on the podcast and will be pivoting to cookbook reviews for the next several episodes, so come along and hopefully you will discover new resources, new recipes and maybe a whole new way of looking at your wild game cooking. It's going to be interesting!
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Zijn er afleveringen die ontbreken?
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Many folks likely toss out throats or collars with their fish heads and that's really a waste when it comes to your Red Fish. In this episode, I show you how to harvest the collars from the fish and a simple preparation on the grill. I guarantee if you give this a try, you will always keep and cook this part of your fish from now on!
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The flat iron steak is a tender cut that, surprisingly, comes from the front shoulder where most of us think about tougher cuts and long cooks required to produce tender finished products. Today, I'm using a flat iron steak from a bull elk. This can be done with any venison, but the larger species are generally better as you need to split the steak along a tendon that runs the length of the steak. If you do this on a small deer, your resulting steak can be thin. This is a straightforward recipe with nothing more fancy than marinade and grilling the steak to a perfect medium rare.
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Now that the summer heat has arrived, the grilling season is in full swing. It's also fishing season, so I'm grilling a whole flounder for the first time. I'm utilizing a recipe from Outdoor Indoor Texan that is very straightforward, but yields a delicious result that will taste like you worked much harder for such a tasty dish!
Link to Outdoor Indoor Texan Flounder Video
https://youtu.be/kwRGIu5e2ao?si=fWsjaQQlQNID2kvf -
Summer grilling season is here and I utilize venison kebabs to bring vegetables into my meat grilling scene! This is an easy recipe that can be scaled for a large or small groups. In this episode I used a top round or sirloin cut, but you could also use backstrap for a more tender end result. The veggies can vary based on your personal preferences. I like to also add mushrooms and potatoes, but the potatoes require an additional step of parboiling to allow them to finish cooking at the same time as the other vegetables. Cut the meat into kebab size chunks and marinade them with your favorite marinade of choice, assemble on skewers (I use wood, so they require a pre-soak), grill until done and enjoy.
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Today, I'm whipping up grilled redfish tacos outside! I'm using one fillet of redfish with the skin and scales on that I am grilling over medium high heat for about 12 minutes. I seasoned the fish with a fajita seasoning and put a few small pieces of butter on the fish to melt in while cooking. Meanwhile I am sautéing a couple onions that were sliced stem to stern as well as a red and yellow bell pepper also sliced into strips until soft. Once the fish was flaky, I removed the meat from the skin and broke the fillet into small bits and mixed it into the onion & pepper mix and then added a healthy dose of the seasoning. Put this mix into hardshell or soft tortillas, add toppings and enjoy!
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In this conversation, Chris interviews Drew from the Outdoor Indoor Texan YouTube channel. They discuss Drew's passion for outdoor cooking, his love for hunting and fishing, and his journey into creating a successful YouTube channel. They also touch on topics such as butchering wild game, the challenges of finding reliable wild game recipes, and the importance of experimentation and iteration in cooking. Drew shares his favorite wild game dish, venison pastrami, and offers advice for those getting into wild game cooking. In this conversation, Chris and Drew discuss various topics related to cooking wild game. They talk about the importance of planning and preparation when it comes to cooking frozen meat, and they share their tips for thawing and marinating. They also discuss cooking ducks and the challenges associated with it, as well as their go-to side dishes for wild game. Drew shares his passion for gardening and making hot sauces from his homegrown peppers. They also talk about finding inspiration for new recipes and the joy of sharing their cooking knowledge with others.
Link to Outdoor Indoor Texan YouTube Channel
https://www.youtube.com/@outdoorindoortexan
Instagram @Outdoorindoortexan
https://www.instagram.com/outdoorindoortexan/ -
Have you every considered using cast iron pans, but thought that keeping them seasoned and clean was too hard? In this episode, I share my perspectives on utilillzing cast iron cookware and how easy it really is.
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Today I'm cooking whitetail shanks by braising them in a chili sauce that I made from dried chili. I'm utilizing a chili sauce recipe from Arnie Tex and I would highly recommend you check out the link below to see how he makes it! This is a simple prep as you just make the sauce, place the shanks and sauce in a dutch oven at 325 degrees for 4 to 5 hours. Once complete, you can shred the meat and utilize it for tacos, quesadillas, nachos or any application where you would use shredded meat.
Link to Arnie Tex Chili Sauce
https://youtu.be/ocUVI4VjSeQ?si=VhGnoOs303ajSU_m -
Quesadillas are a family favorite and are very versatile. In this episode we will cook up some whitetail quesadillas with a simple mixture of onions, peppers and cheese on toasted flour tortillas with a "CRUNCH" to let you know they are ready. It's also a great way to utilize leftovers when you have steak or roast available!
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I had the good fortune to be able to have Kriss Abigail on the podcast to talk about her journey to becoming a professional wild game butcher and how she then uses that knowledge to teach others through her work with other conservation organizations and clinics she holds (such as Hunters of Color, the Texas Wildlife Association and the New School of Traditional Cookery). In this episode we discuss her perspectives on how to choose a professional butcher, what tools you will need if you want to begin to do your own butchering and some good pointers on meat preservation with a wrap up on her own initial hunting experiences. It's a great conversation and I hope you will enjoy it.
You can find Kriss on Instagram at @Kriss_Abigail
She also has her own website at https://meetyourmeat.net -
This recipe comes to us from Cowboy Kent Rollins and is intended for ground beef, but I've modified it slightly and use ground elk (and have also used ground whitetail) with no fat included. I highly recommend trying out this very straightforward recipe for a new dish to utilize your ground meat. Give it a try and you will be coming back for seconds for sure! Below you will find a link to the Kent Rollins recipe that I have utilized as the basis for this dish.
Ken Rollins Cowboy Goulash Recipe Link:
https://kentrollins.com/beef-goulash/ -
In this episode I cook a whitetail eye of round in a stir-fry using sugar snap peas, matchstick carrots, bell peppers and mushrooms along with a homemade stir-fry sauce (see below). The recipe is essential one third meat to two thirds vegetables and you can use any combination of veggies you want. I highly recommend trying this for a quick, delicious and healthy meal.
Recipe for the stir fry sauce:
1/2 Cup Soy Sauce
1/4 Cup Water
TBS Brown Sugar
Tsp Corn Starch -
Spring to me is White Bass Fishing and Turkey hunting! In this episode I'll walk you through the process of frying up a mess of white bass that I caught just the day before. This is a quick and simple approach that is sure to please.
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This week I found roasted hatch chiles in a jar and a cold front blew into town, so I decided to cook up Elk Green Chile Stew! I'd never tried this recipe before and was blown away with the spicy robust flavor. It is a hit that I will be coming back to again and again. I based my stew on Hank Shaw's Green Chile Stew and his exact recipe can be found below. I deviated a bit by adding sweet corn and chopped fresh tomatoes. I also added the potatoes earlier in the cook then he recommended and didn't add any additional water. All and all, it was fantastic and I hope you will try it soon.
Hank Shaw Green Chile Stew Recipe:
https://honest-food.net/green-chile-stew-recipe/ -
I sat down with Jeff Benda who is a professional Wild Game Chef with over 20 years of experience, to discuss how he got started, what he has learned and what advice he has for all of us as we strive to improve our skills as wild game cooks. I highly recommend you check out his website ( https://wildgameandfish.com ) and view his library of wild game recipes. If you are interested, he also has a weekly newsletter where he shares recipes as well! In this episode we talk about wild game processing, waterfowl (including docs and geese), fishing, pronghorn antelope, deer and elk and loads of other interesting topics!
Jef Benda's Website: https://wildgameandfish.com -
Fajitas are a simple and quick meal that you can customize to fit the tastes of you and your family. It's also the basis or filler for quesadillas and/or burritos. This is an example of one approach that I think you will really enjoy.
2 Venison steaks (equivalent with 0.5 to 1 pound) (in this case I used elk)2 medium onions rough chopped2 green bell peppers rough chopped2 red or yellow bell peppers rough chopped1 jalapeño with pith removed and choppedFajita seasoning to tasteFlour or Corn tortillastoppings as needed
Ingredients:
Rough Chop the vegetables and cook them in a large skillet until softThinly slice the steak and then cut the resulting strips into bite size pieces Add fajita seasoning and stirCook for only a minute or two until the meat is the desired donenessRemove from heat and assemble fajitas with condiments and tortillasEnjoy!
Directions:
Grill the steaks to rare -
On this episode I'll be cooking one of my favorite winter dishes, Cajun Piquant! It utilizes diced venison roast and is similar to a gumbo. Give this one a try and I gaurentee it will become a favorite!
Link to Hank Shaw's Cajun Piquante Recipe:
https://honest-food.net/venison-sauce-piquante-recipe/ - Laat meer zien
