As a Canadian hunter I approve of this method because it's almost identical to my own 😂 The only difference between Scott's method and mine is that I take the entire backstrap out, which includes the portion he took off in the front 'primal' and he incorporates that bit into different cuts that we as a hunting group don't prepare. Bacon wrapped, you will have difficulty telling the difference between that and filet mignon unless it's from a really big deer. I prefer mine steaked and prepared steak au poivre in a cast iron skillet. My 14yo daughter watched this with me and when you first went to take the silver skin off I said, "just like skinning a fish" then you immediately said "like skinning a fish" and she got a good laugh out of that. 👍👍👍
I'd never eaten game until following your channel. But with my local butcher helping me to try new things I'm really enjoying it & have experienced some amazing flavours.
Bons tempos em que essas big tech não eram mimizentas e permitiam vídeos de abates, limpezas e cortes... Os vídeos do Scott eram e ainda são, os melhores do RU-vid! 🤜🤛
Very similar to my style of preparing the back straps. I usually go on to butterfly into 1” thick steaks, season, wrap the edges with bacon, and roll fry the edges until the bacon is done and golden. Then just a sear on the top and bottom so it is nice and rare at the center. Deeelish. Thanks for the continuous flow of top shelf content!
Hi Scott, I’m just starting out my butchery career(Walter Rose Butchers) and I’m looking for knife recommendations. What brand do you recommend and what 3-5 are beginner essentials, I have a decent budget.
