Videos tagged with Game Meat

This video details a "Field to Table" recipe for making goose pastrami from a wild game harvest. It covers the entire process from a successful goose hunt and bird cleaning to meat curing, seasoning application, and low-and-slow smoking techniques. Specific details on cure time, smoke temperature, internal temperature, wood type, and the Mossberg 940 Pro Waterfowl shotgun used are provided. The recipe aims to utilize goose meat effectively for delicious wild game sandwiches.

This video features Rughi and Recoil Iain discussing the effects of match-grade rifle ammunition on African plains game, aiming to debunk common myths. The description also promotes the channel's exclusive perks, training calendar, rifle ruck events, and discounted training classes. Viewers are encouraged to support the channel via their "Shooters Club" and utilize affiliate links for various products, with specific discount codes provided for Weapon Works Custom Cerakote, Eberlestock, Arcane Concerted, and Two Vets Sporting Goods. Social media links for Instagram, Twitter/X, Pinterest, Twitch, and Facebook are also included.

This video features a hog hunt in Texas with the "Meateater" crew, focusing on harvesting free-range pork. The hunt involved an all-night excursion to secure this wild game. The content highlights the pursuit of wild hogs as a source of meat.

This video features Outdoors Allie sharing a detailed recipe for marinated elk backstrap. The content covers the entire process from preparing the marinade and cutting the steaks to cooking and serving. Allie provides step-by-step instructions, including tips for achieving a perfectly cooked backstrap, enhancing the natural flavor of the wild game. The description also highlights her association with MidwayUSA.

This video features Melissa Bachman demonstrating how to process and grind game meat. She utilizes the LEM BigBite meat grinder for this demonstration, showcasing a practical application for hunters and outdoorsmen to prepare their harvested game. The focus is on the technique and equipment used for meat processing.

This video focuses on preparing game meat for jerky using a BIGBITE Dehydrator from LEM. Host Melissa Bachman demonstrates the straightforward process of turning harvested game into preserved jerky, a popular method for hunters and outdoor enthusiasts. The tutorial highlights the ease of this food preservation technique for those who process their own game.

This video details the process of preparing wild hog ham into pulled pork. It covers selecting the right cut, preparing a custom dry rub using a pilón, searing the meat in cast iron, and pressure cooking for tenderness. The accompanying coleslaw recipe and final sandwich assembly are also demonstrated.

This video from Wild Game Cook provides a straightforward recipe for venison burgers, highlighting a slurry mixture to bind the meat and create perfectly formed patties. The tutorial covers patty formation, bun preparation, the cooking process, cheese melting, and final burger assembly. It emphasizes the venison burger as an iconic wild game meal and directs viewers to the creator's brand ambassador page on MidwayUSA for more exclusive content.

This video offers a budget-friendly alternative to expensive hunting coolers. Instead of spending over $1,200 on premium coolers like the Grizzly 400, hunters can purchase a chest freezer for around $250. This freezer can be placed in a truck bed and plugged in to keep harvested game meat frozen during transport, saving significant money.

This video from Wild Game Cook provides a recipe for dove-stuffed mushrooms, offering an alternative to common wild game preparations like bacon-wrapped dove or poppers. It guides viewers through marinating the dove breasts, preparing a filling with bacon, cheese, and vegetables, seasoning and pre-cooking the mushroom caps, and finally assembling and grilling the stuffed mushrooms. The recipe emphasizes using wild game and offers substitutions for various ingredients.

This video from Wild Game Cook demonstrates a braised wild turkey leg recipe, highlighting how to make the meat fall-off-the-bone tender. It emphasizes utilizing the entire turkey, with the legs and thighs yielding approximately 3 lbs of meat per bird. The resulting tender and juicy turkey is suggested for various dishes like soups and sandwiches. The description also includes a link to the creator's brand ambassador page on MidwayUSA.

This video provides a practical tip for efficiently removing turkey tenders from a wild turkey. The focus is on a technique to avoid the chewy tendon in the meat, likely appealing to hunters or individuals preparing game meat.