Videos tagged with Wild Game Cooking

This video details the process of hunting Sandhill Cranes, known as the 'Ribeye of the Sky' for their exceptional meat. The guide covers setting up blinds and decoys in Saskatchewan, Canada, the technique for calling and shooting the birds, and the crucial steps for field dressing and preparing the meat. The hunters confirm the meat's quality, comparing it to a rich, tender beef steak after grilling.

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 provides a recipe for deer heart tacos from Wild Game Cook. It details the process of properly cleaning a deer heart and offers tips for achieving the correct cooking technique. The content focuses on preparing and cooking wild game, specifically venison, for culinary purposes.

This video features Outdoors Allie sharing a simple and delicious grilled elk burger recipe. She also provides valuable techniques for keeping wild game meat moist during cooking. The video highlights a partnership with MidwayUSA.

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 from Wild Game Cook provides a comprehensive guide on how to make venison breakfast sausage at home. The tutorial covers the entire process, from cutting and mixing the meat and fat to grinding and packaging the finished sausage. It emphasizes a quick and easy recipe suitable for family meals and highlights the use of specific equipment like a meat grinder and vacuum sealer. The video also directs viewers to exclusive recipes and tips from Wild Game Cook on MidwayUSA's brand ambassador page.

This video from Wild Game Cook provides a comprehensive guide to adding fat to ground venison when preparing wild game. The content covers the types of fat to consider, where to source it, and the rationale behind using fat for better results. It also details the process of calculating fat percentages, explains what suet is, and demonstrates how to prepare the fat for grinding, including identifying lymph nodes. The video showcases the grinding process with different plates and discusses effective packaging methods for freezing, including using a chamber vacuum sealer and specialized ground wild game meat bags. While focused on venison preparation, the principles of grinding and packaging meat are applicable to various contexts where ground meat is used.

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 showcases a detailed recipe for making venison Italian sausage at home, presented by Wild Game Cook. The tutorial covers the entire process, from cutting the meat and fat to grinding, seasoning, and stuffing the sausage using LEM brand equipment. It highlights the use of venison for a wild game twist on a classic sausage, with timestamps guiding viewers through each step, including preparing casings and the final stuffing and twisting techniques. The video also directs viewers to MidwayUSA for more exclusive recipes.

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 guide details a reverse sear technique for cooking goose breast, transforming it into a tender, steak-like meal. It emphasizes achieving a medium-rare to rare internal temperature (125-135°F) by first smoking the goose on a Traeger at 160-180°F until it reaches 95°F, then searing it quickly on a hot Blackstone griddle. The method is ideal for younger September geese feeding on corn and clover, which are more tender and less prone to a 'greasy' texture.

This YouTube video from @wildgamecook provides a recipe for boneless dove wings, a dish inspired by dove season. The creator highlights dove hunting as a favorite time of year due to cooler weather and the opportunity to use shotguns. The recipe is presented as an alternative for those who enjoy eating doves and boneless wings. The video outlines the steps involved, including preparing the marinade, making the dredge and wet batter, coating the dove, frying it, and saucing the finished product. The description also mentions other dove recipes like dove-stuffed mushrooms and dove poppers, and promotes the creator's brand ambassador page on MidwayUSA for more content.