Videos tagged with Wild Game Cooking

This guide details the process of hunting Sandhill Cranes, known as the 'Ribeye of the Sky' for their quality meat. It covers preparation, hunting techniques using blinds and decoys, field dressing, and cooking the crane breasts to resemble a high-quality beef steak. The information is presented by experienced outfitters from TGS Outdoors, offering expert insights into this unique hunting and culinary experience.

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 guide details how to add fat to ground venison for improved flavor and texture. It covers selecting fat sources like pork or beef, calculating the correct fat-to-meat ratio (typically 20%), inspecting fat for quality, and the grinding and packaging process. The video emphasizes using cold ingredients and offers insights into different packaging methods like vacuum sealing for long-term storage.

This guide details a reverse sear technique for cooking goose breast, drawing on the expertise of a seasoned instructor. It emphasizes treating goose like steak, aiming for medium-rare (125-135°F) by first smoking on a Traeger at 170°F and then searing on a Blackstone griddle. The method leverages the ideal conditions of September geese, which are more tender due to diet and less flight time.

This video provides a four-step guide for introducing new individuals to hunting. It emphasizes starting with an 'observant hunt' to allow them to experience nature and the hunting process without pressure. The guide then suggests introducing them to wild game meat through familiar, comforting meals. Following this, it highlights the importance of safe firearm or archery training at a range to build confidence. Finally, it culminates in a shared hunting experience with a mentor, focusing on teaching animal tracking and shot opportunities.

This episode features Matt DeVito, VP of the New England chapter of Safari Club International, discussing his transition from firearms training to hunting advocacy. He highlights SCI's conservation efforts, including youth hunts and wildlife research, and shares his extensive experience in various hunting disciplines like bear, hog, deer, and duck hunting. The conversation emphasizes ethical hunting practices, the importance of conservation, and encouraging new hunters to enter the sport.

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 guide details a method for preparing venison backstrap using sous vide for precise temperature control, followed by a flavorful coffee-based rub and a high-heat sear. The technique ensures a consistently tender and medium-rare result, ideal for preserving the quality of wild 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 guide details the process of making goose pastrami, from trimming and curing the wild game meat to smoking it to perfection. It emphasizes the importance of proper curing times, developing a pellicle for better smoke adhesion, and achieving the correct internal temperature for a safe and delicious final product. The recipe includes specific measurements for a dry cure and spice rub, along with instructions for smoker setup and monitoring.

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.