Videos tagged with Wild Game Cook

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 how to prepare juicy and well-bound venison burgers, addressing common issues with lean wild game meat. Key techniques include using a binder mixture of breadcrumbs and egg, proper patty formation, searing in a skillet, and assembling the burger with toasted buns and desired toppings. The method emphasizes retaining moisture and preventing burgers from falling apart.

This video from @wildgamecook features a recipe for pesto made from foraged ramps and garlic mustard. The creator notes that these plants are often found during turkey hunting season, suggesting a connection to outdoor activities and potentially hunting. The description also highlights a brand ambassador page for MidwayUSA, a well-known retailer of firearms and shooting accessories.

This video from Wild Game Cook presents an alternative preparation for crappie and other "white" fish, moving away from the common fried method. The recipe, termed 'Crappie Scampi,' involves pan-searing the fish with shallots, wine, butter, lemon, garlic, and spices, then finishing it in the oven with breadcrumbs and Parmesan cheese. The presenter highlights the convenience of this method over dealing with used cooking oil from frying and offers it as a fresh take for those looking to diversify their fish preparations. The video also includes a link to the creator's brand ambassador page on 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 features a recipe for versatile venison meatballs, highlighting its simplicity and use of common ingredients. The creator, @wildgamecook, suggests these meatballs are ideal for gatherings and will be a party hit. A link to the creator's brand ambassador page at MidwayUSA is provided for exclusive recipes.

This YouTube video provides a recipe for "Smoked Duck with Pepper Jelly," highlighting its suitability for various puddle ducks like Mallards, Pintails, Gadwall, Teal, and Wood Ducks. The recipe emphasizes using duck skin-on for optimal results but is adaptable to any duck. It also promotes the creator's "Wild Game Cook" persona and directs viewers to their Brand Ambassador page on MidwayUSA for more exclusive recipes.