Videos tagged with Wild Game

This guide details a method for preparing and cooking goose breast, emphasizing the use of Hi Mountain's game bird and poultry brine to enhance flavor and moisture. It covers trimming techniques, brining for 24 hours to 2 days, seasoning considerations (especially salt content), and cooking to an internal temperature of around 140°F for a tender, flavorful result. The process aims to make wild goose more approachable and enjoyable, even for those new to it.

This guide details the process of making venison breakfast sausage, emphasizing the importance of fat-to-meat ratios (25-30% recommended) and the benefits of a dual grind using coarse and fine plates. The instructor, John Wallace of Wild Game Cook, demonstrates how to prepare the meat, mix seasonings, grind twice, and package the sausage either in bulk or as patties using a vacuum sealer for preservation. The technique ensures a texture and flavor comparable to store-bought breakfast sausage.

This video demonstrates how to grind your own game meat for burger. The presenter uses a 5 lb bag of cubed venison and mixes it with beef fat at an 80/20 ratio. The mixture is then run through an LM Big Bite meat grinder, which features a 3/4 horsepower motor and interchangeable stainless steel plates for different textures. The process results in approximately 20 lbs of homemade burger, highlighting the benefits of processing your own game meat.

This video provides an expert guide from Yoki Sturrup on how to prepare a delicious wild hog pulled pork sandwich. It covers the entire process from hunting and preparing the lean wild hog meat, creating a custom spice rub using a pilón, searing in a Lodge cast iron skillet, pressure cooking in an Instant Pot, to assembling the final sandwich with homemade coleslaw. Sturrup emphasizes techniques for reducing gaminess and maximizing flavor in wild game.

This YouTube video focuses on the importance of early hunting experiences in fostering an understanding and appreciation for wild game and natural resources. The description highlights a "milestone" shared by "mom Cass" and utilizes hashtags related to hunting and responsible firearm ownership. It promotes various NSSF initiatives and resources for engaging in shooting and hunting activities.

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.

This video centers around a 24-hour antelope hunt, posing the question "what could go wrong?" The title implies a narrative of challenges and potential mishaps during the hunt. While no specific firearms, calibers, manufacturers, or gear are explicitly mentioned, the context of an antelope hunt strongly suggests the use of hunting rifles and associated equipment. The focus is on the experience and potential issues encountered over a full day of pursuing game.

This video provides a detailed guide on how to perfectly sear duck breasts, focusing on simplicity and effectiveness. It covers various aspects of preparing duck, including identifying different types, scoring the skin, seasoning techniques, and ensuring the skin is properly dried. The content also explores both skin-on and skinless searing methods, offering a comprehensive approach to cooking this wild game. The tutorial culminates in showcasing the final, mouth-watering results. The video promotes a specific brand ambassador page on MidwayUSA for more exclusive recipes.

This video demonstrates a wild game calzone recipe, presented as 'pizza in a pocket.' It highlights the versatility of using any wild game meat from the freezer. The recipe involves chopping and sautéing vegetables like mushrooms, onion, and garlic, preparing and cooking steak, making a sauce, and then assembling and baking the calzones. The video also promotes the @wildgamecook brand ambassador page at MidwayUSA for exclusive recipes.

This video from @wildgamecook, presented exclusively for MidwayUSA, provides a detailed, step-by-step guide on how to properly trim venison backstrap, a premium wild game cut. The demonstration covers various techniques including making initial cuts, scraping excess meat, squaring off ends, filleting meat from sinew, and removing gristle and fat from both sides. The video also shows how to decide whether to leave the backstrap whole or slice it into sections, and includes a second backstrap demonstration. It's a practical instructional video for anyone who processes their own game meat.

This video appears to showcase wild red deer, with a strong emphasis on hunting and the firearms used in the process. The title explicitly mentions keywords related to hunting, venison, shooting, firearms, and rifles, specifically the .308 caliber. The inclusion of '#ozziereviews' suggests it's a review-oriented channel, likely detailing the experience and potentially the equipment used.

This video features Jared Mills demonstrating his specific technique for skinning a deer's head, a process known as "caping," which is crucial for taxidermy preparation. The tutorial breaks down the process into distinct steps, including initial cuts around the deer's middle and up the front legs, followed by skinning down the neck to finally remove the head. The description also highlights exclusive content from Jared Mills available through his brand ambassador page at MidwayUSA.