@@jorgscholze1994 Guten tag. I don't think we test for trichinosis unless the meat is exported. USDA just recommends you cook your meat well. Steven Rinella got trichinosis from undercooking a bear he hunted and caught himself.
Hello!!!I'm from Russia. Your hunts are very interesting and well filmed, and the dishes are very appetizing!!! Keep creating for connoisseurs, they will definitely like it!!!
Really enjoy the show and hunts but these cooking shows are so helpful! I've used and enjoyed several of your recipes and like learning about different uses for overlooked cuts if meat. Thank you. Keep it up!
Hey Steve! When oh when will you grace us you out in the field. I most certainly miss the historical and poetic aspect you put in your episodes. It’s what made me decide to start hunting.
For the turkey sausage, I have to say. I know Mr. Rinella knows what he’s doing. But when I noticed his meat grinder catch bowl was nested in another bowl of ice, that’s all I needed to see. Carry on sir. Love the channel.
Greetings from Austria. As a Hunter and Chef for more than 30 years i aprechiate each of your Videos. We do the seasoning a little bit different but we work the same style. 🎉❤
Watching this has me excited for this year’s deer season! Hoping to have 4 generations hunting on the property for the first time, and hopefully not the last time!
This has been the best cooking video and recipes I have seen tbh I really wish I could see more of it from every hunt that you do I am very curious of what you do with what you hunt I am very new to the channel so I don’t know what you’ve done in the past but like what I seen 👍🏼
Would love to see Steve get some classically trained cooks on, or even spend some alone time with one in a kitchen. These recipes are all obviously delicious, but are all hiding the taste of the protein on some nice cuts. The venison braise recipe is almost bang on the money. Best advice in the kitchen is keep it simple. With proper technique the best things you'll ever taste won't have much more than salt and pepper. Keep up the videos Steve.
💯 Steven is right on the duck. Everything else also, but Mallard breast cooked correctly beats tenderloin. Spot on brother. I learned it 15 years ago on accident. My dad helped me. lol. Gonna send this one to the young guys.
@@LM-id1bbexactly, I experienced the same thing. Hence the comment. I have the gnome tusslin with a mermaid shirt, now has a hole in it. Got stickers, one which is of the same gnome cooking up some jackalopes and another which he’s packing out the trophy unicorn.
Love these episodes! Don't love the 4-5 ads that interrupt a 20 minute video. I make mental notes to not buy from any company that had an ad in the middle of videos. Beginning or end, cool.
Mallard duck is the worst abused of all the game meats. By far. I’ve seen people essentially throw them out. Like shooting carp with a bow. But skin-on mallard duck is some of the best meat on earth. Its not a little bit of red. Its red. And its beautiful. The best meat you can get. I’d like to see an episode that is just fish.
I cooked dove last season with just salt and pepper and cooked them medium rare. I swore I was eating filet mignon. I had always cooked them all the way through.
I hate shows where you wish you could taste everything versus just watching it and learning….. I have eaten wildgame since I was 3, I’m 54 now and still eating it over anything else…. But to be honest, I can cook it and I have zero idea if I did it right, cause I have nothing to compare it to…. Wish you would come visit my town and have a cooking class, as I would definitely be interested and there
#meateater G'day Steve, just curious on the venison ribs. Did you remove the inner membrane? Or being cooked for so long, it doesn't matter? NQ Australia, where the Chital/Axis Deer are proflific.
Help out a greenhorn. How I deal with the shot? I can't cook with a bunch of #2 in there? I have to teach myself, and I'm just trying to stay ahead of the bird so I don't get too much lead in my meat, but it's hard and I don't hear much about this on the shows. Help me with a rookie question.
So I am unsure if it would work since I haven't tried it yet. But years ago, my best friend was the GM of a higher end restaurant, and they specialized in game meat, i.e. elk, duck etc. But they would sometimes get quail and he would often make me quail parmigiana. Would that work for dove or duck or goose or he'll anything else?
Nice, I’ll skip the sugar and vegetable oil though. Lived on wild game my whole life, it’s surprising that you take such fine food and put refined sugars and machine lubricant (vegetable oil) on it. Try cooking in tallow instead, and stick with raw honey if u want sweet; just my take though to each their own.
