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Nahhh wtf u messed up…

Awesomeeeee

How long does meats and vegetables last in the freezer with any damage?

Been thinking recently about potentially becoming a bow hunter, and would love to try venison one day. If I ever do, I’ll come back to this video.

Doing This Tonight, Yummy....

You broke the saw

If you find shed antlers out in nature, please leave them on the ground for other animals like squirrels, chipmunks, mice, coyote, and porcupines, to eat. Shed antlers help these animals to survive the winter.

Waste of time, nice try though

Is that my supper tonight!!!! I'm hungry

Thank you for this video I have a deer skull of mine that’s sat in my garage for 6 years !!! It roughly looked like the condition of yours shown in the video maybe a little more dried up 😂 now it’s time to clean this baby up after all this time ! Very helpful advice 😁

Pretty sure Gordon Ramsay would agree that those steaks are perfectly cooked.. I’m impatiently awaiting deer season, my rifle can’t take anymore cleaning.

First rule when i trained as a chef. NEVER DEFROST ANYTHING IN WARM WATER, cold water only, this is all thats needed, cokd water is still warmer then frozen water, hence it will defrost The reason your sauce needed sweetning was the tomato paste ot being coojed out long enough first

Venison is The best meat i had to say

Great video, just to let you know from a Brit, Worcestershire is pronounced wust-er-sher

Send me the recipe please looks delicious.

BRAVO! Gourmet venison recipes are not very common. This is a set of ingredients that I was interested in using with my backstrap for the Independence Day. I will be filling with cream cheese with prickly pear syrup mixed in and some cherries. Main herb of rosemary and then topped with a brown pan sauce. Thanks for the great tutorial! And using cherries!

There is no crust

Also.. I shared this on camospace.. it’s a hunting app with a lot of big time hunters on there; including Michael Waddell.

I’ve been wanting to see something like this for quite a while! Very cool and thanks for putting this out…

It's courageous

Thanks

Thank you so much!!! My old antlers look so much better ☺️

Love the winsconsin accent

I get how that may be confusing! Sorry about that! It took about 20 minutes for my insta pot to get to the proper pressure. 25 minutes to cook. Natural release for 10 minutes, then let the steam out. Let it rest for 10 minutes before slicing. So it's an hour and 5 minutes, but still pretty quick! You're flavors sounds great! I love shanks with white wine! I hope you enjoy, if you get a chance, let me know how it turns out for you!

So, I got confused about the cooking time. Was it 20 minutes cooking, then release pressure? Or release pressure for 10 minutes and then remain cooking for 20? I didn’t have any can of mushroom so I’m using sangria and white sherry wine as a liquid base. Not sure how it’ll turn out but we’ll see. Thanks for sharing. I’ll have to try that mushroom gravy next time. Looks so good!

Nice 👌🏾

Looks great!!!

It’s whus-tuh-sher not War-chester-shire

Wow you were blessed!!❤

Man how inspiring...makes the mouth water a lot!!😊

Hmmmm mind working overtime with great ideas.....can't wait to see all the videos that come out of it😮😊

Don't paint them before you try the dip idea, maybe try it without the white paint first

What temp? Thinking I will make for superbowl

almost finished all that spaghetti...

A great presentation!!😊

Man groovy one can dance while baking....lovevit thankd❤

Song goes hard, food looks awesome.

Thank you for this!!

What’s your helper there on the right messing around so long with peeling those carrots? Teach them to do it in the sink or over a garbage quickly! Poor kids.

uh... I never said you couldn't buy different BBQ sauce... that was the butter flavored syrup

Hmmmm lots of choices

Looks really good, trying tomorrow 😊

Looks tasty

Absolutely delicious! 10/10 would recommend!

Hmmm what a great appetizer for this coooold weather in front of the fire with great conversation with your best friends.

What is the reason you wrap your potatoes

Hope you enjoy these Ground Venison Recipes! They were a very tasty addition to our meal plan this week! Which one was your fave?

Venison is One of My Top Meats to eat 😋 Especially the Backstrap....❤

I'm jealous.