How to Make a Venison Blade Roast with Steven Rinella - MeatEater
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- Опубликовано: 4 окт 2024
- Steven Rinella shares one of his favorite recipes for preparing wild game - the blade roast. You can do a blade roast off caribou, moose, elk --any member of the deer family. It's an important recipe because shoulder tends to be one of the most neglected and abused cuts of meat out there.
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There's something about watching him that's exciting but different that most individuals. He's calm, informative and very respectful of the animal - you can tell this is more than just cooking/hunting for him. Kudos to you sir!
Charles Kruzits I think his voice has something to do with it, I could listen to him talk about anything
I also like that he gets creative and shows you more than chili, sausage, and back strap. They’re pretty easy too. Some animals like bear are rather neglected too since 90% of the recipes are for roasts or slow cooker.
Agree - he voice and cadence with words makes him so easy to listen to
I could watch Steve on food channel for sure. I love watching these old videos and seeing how far the meat eater staff has come. I can’t think of more deserving individuals.
I could watch Steve cook all day.
Although Steve Cook is a decent guy, Steve Rinella is more noteworthy.
Rogers 😂😂😂
Do it
I DO watch Steve cook all day....
Is this in the New York Apartment?? Steve really started from the bottom, he really deserves all the good that has come his way. Glad he gets to cook incredible meals for his family in a beautiful kitchen now.
Always a bit intimidated by cooking things that don't come with instructions, but this was so simple and so good. Feel so confident after watching this, I might just go out and scrape a bit of roadkill off the A96.... Cheers Steve.
Love the map of Michigan above the stove, I can even make out my home town of Alpena!
Wonderful recipe. Still holds up 10 years later.
Folks, I've been cooking for 30+ years, a tremendous amount of time harvesting, prepping, and cooking wild game. This video introduces TWO critically important things that the vast majority of hunters, cooks and even other RUclips chefs ignore WAY too often: using the "less respected" cuts of meat to make great food, and 2) making your own stock and saving it. Steven calls it a "demi glace," but I think it's likely a simple reduction. I'm not trying to sound like a pretentious jerk. Rather, I'm suggesting that Steven's cubes are made by reducing the stock down to a small portion of its original volume, then poured into ice trays and frozen. A "real" demi glace involves other steps that I don't *think* he's doing and certainly aren't required. It's possible he is, though. Using homemade stock is just better than using store-bought or tap water - although those options are fine, too. The other concept - using less favored cuts of meat - is one of my favorites! I encourage every cook or hunter here to focus on this. Save those shoulders, rib meat, flank/skirt, neck, the shanks...and experiment with any number of seasonings and cooking methods. Remember, the less tender the meat, go LOW and SLOW. Low temps, long cook times, plenty of moisture to tenderize. You won't believe how good the results can be!! GREAT video, Steven!
You nailed it
Demi Glace = reduction
Its been interesting watching the progression of kitchens Steve has gone through over the years. From NYC closet kitchen to big beutiful ranch kitchen. He’s doing well.
I just made this recipe with a plain rump roast and its pretty awesome. Your the man Steve
you've gotta keep all of those juices in!
Serious question, are mason jars safe to put something that hot into one? My dad always used a tin can instead of a mason jar and I figured it was because of heat shock.
@@ohsweatbret as long as the jar is at room temperature it should be fine, I e never had a problem.
Mederlock007 thanks! I actually had to use mason jars to sterilize grain to grow some oyster mushrooms the other day and had them in the oven for 3 hours at 250 so they’re sturdy. Probably just need to inspect it for any cracks before pouring the fat like you would with canning or anything else.
@@ohsweatbret absolutely good sir. Keep in mind most jars are designed to have boiling hot liquid added in and then have the jar put in boiling water to seal them for standard jarring anyways. So basically, pouring hot fats in is already within a Jar's design constraints.
Like personally I keep a jar in the fridge with bacon fat and add to it every time I cook bacon. Even out of the fridge and adding smoking hot bacon fat, I've never had a jar crack, so, yeah. Perfect soup/stew/sauce/mashed potatoes flavour enhancer :v
Mederlock007 lol damn you, I’m hungry now
Absolutely the quickest way to take care of both shoulders when butchering awesome meat eater rocks👍thanks again steve
Thanks Steven, your hunting shows are great, you hunt animals the right way, and i respect that.
I end up braising a lot of venison in a similar way. I often use a bottle of red wine instead of stock, or de-glaze the pan with sherry or marsala before adding the stock. It is also nice to marinate the cut overnight with some olive oil, bay leaves, star anise, or even all spice.
Steve rinella, is as real as they come. Big fan.
Steve is the King of Wild game cooking!!!
I love Steve dude I was out gutting my deer and I kept saying Steve said pack snow in the cavity after gutting bring heat down now his recipes dudes great I’m a newer hunter and mr rinella is fantastic a lot what he said on meat eater helped me a lot bagging my white tail this season
Your one of the view persons on you tube that does not talk to much about crap that does not even matter. All your videos are very well done. I have cooked several of your meals and they are spot on.
I use this recipe all the time. The best for venison and everything else
damn he should have his own cooking show
Looks good. Lord willing I'll try this with the next deer
Hey Steve, by the way I have a son named Steven, but anyway, the things I really like about your show, is that I've been hunting pretty much my whole life, and only now I really learn how to cook it right, which really excites me, because I want to go back to Paraguay, and do some hunting, and eat a lot of good and organic meat, thanks to you 👍 .
Hunting/ fishing/ cooking show? Well you just described Meat Eater!
I can't wait for Monday's JRE! You're the man, Steve!
Just tried this! Very good basic deer stew. Recommend adding your own twist of ingredients
Every time I watch your videos it makes me hungry as hell.
Real homey feel to this video. I am a fan
I'm gonna try that tonight, that looks good
Man everything he does is awesome
I got some shanks soaking in water now for osso bucco. I've never browned the roasts before putting in crock pot until other day and it's awesome. Actually got some football roasts ( sirloin tip on beef) in crock pot now. Put some deer back bone and trimmed bones in roasting pan and made some broth. Good stuff
Need more full video version on here! Very much enjoy your videos.
Just got my first deer back from the processor and this is the first thing I’m cooking this evening!
I use a nice beer for braising with certain herbs an spices makes the house smell great
I do something similar, i brown mine on the grill with a nice dry rub then i cook it like a potroast with a bunch of veggies. Keep the videos coming guys, my favorite hunting show, like to see a little more bowhunts though!
Hey Steve
Most of time i make ground meat or stew out this part of the Deer, after watching your video i gave it a try.Let me tell you it was awesome,meat fell of the bone ,tender and tasty.
Thanks.Please make video for back straps.
Late to the party here...anyway...in addition to this recipe...
I like to put shoulder in crockpot(with or without any seasonings), low, 4-6 hours. Remove, let cool, then shred with forks (think pulled pork). A little water, Sweet Baby Rays BBQ and Cholula hot sauce(I like a little heat with my BBQ)...back in the pot for an hour or 2. I do the same for the neck (picking out fat as I shred).
Put that atop your head, you're tongue will lap your brain out trying to get to it!!!
making this for christmas feast today, thanks steve
Looks so delicious. Will have to try that for sure.
Making this right now with yams, potatoes, carrots and onions. Blacktail deer.
Thanks I have used the shoulder for a roast all my life most people make Berger or jerky and don’t know how good the roast is👍
looks really good.. couple more months til season...I'll definitely give this one a try with my deer this year!!👍
As a chef of ten years turned ecology and evolutionary biologist, this video is just perfect
That looks phenomenal
Thicken it with some lite roux or flour and water and serve over rice.
Marry Christmas 🎄
Awesome video. I wish there was a little more detail on where you made those saw cuts.
Just did this with a neck roast and it turned out amazing
Just did a variation to this recipe and it was delicious. Thanks Steve
Awesome, just got my MT tags and can't wait to try this.
Made this today and it was great! Thanks for the recipe. I too made burger from this EVERY TIME. Never again!
I love doing this with a dry red wine instead of stock. I brown the meat in some oil then deglaze the pan with wine, then add an equal amount of water once it’s in the stone pot that I put in the oven. Something about red wine and venison goes great together.
I wanna drink beers with Steve Rinella
Nicely done!
this dude is fucking epic. what i wouldn't do to follow him around for just a day.
Powerful Venison Blade Roast
The one thing I noticed about this kitchen is that it is so small it even has his washer and dryer in there, meaning that he has to finish and fold (or hide) the laundry before he can cook. He also has that room stuffed with cooking equipment, large stock pots, pressure cooker, meat grinder, salad spinner, large assortment of knives, more pots, a deer rack to hang things off of, spice rack... No Drawers under the counter just room to stuff more stuff in. And somewhere he has 2 deer hind quarters and another shoulder (they come with two each :) . This guy was bound and determined to cook wild game. I see a wedding ring which means his wife that puts up with all this.... God bless her.
Just made this. It was amazing.
A friend gave me a white tail blade roast last night. I'm trying this tomorrow!
I don't know what he was doing before shooting this, but you can tell he's exhausted.
hey steve any way we can get a video how to make the concentrated game stock?
BRYAN SCHULZ no , sorry .
Bit late, but this is more for other people who see your comment:
ruclips.net/video/2fE5KzvOZRk/видео.html
Anyone interested in doing this, just watch any video on making beef stock or Demi Glace & use game bones.
Aaron Neville his executive
just got my hands on some carabou meat and getting ready to try some carabou steak.
Looks great
Ha that obviously wasn't an Alabama whitetail. May have to try a shoulder roast this fall. Season opens in two days. Love the show man. Keep up the good work.
Oxtail too. You can add cilantro, oregano, onions, garlic, etc.
With larger game like moose up here in Alaska I like to fillet 4 flat iron steaks from the 2 shoulders scapulas. I like grilled flat iron steaks even better than grilled backstrap or tenderloin. For the lower shanks, I always cut them with a saw into 2-3 inch sections for Osso Bucco...much better than sending those sinews into the grinder.
That looks amazing!!!
Waiting on that fennel roast Steve. I heard you referring to it as one of the best dishes you ever tasted.
I've often wondered why more hunters dont use the braising technique for their cooks. It is excellent for tougher cuts with alot of connective tissues.
Making it right now Steve with moose blade. I'll let yas know how it turns out
Just wow!
Yep I see so many people waste this piece of meat. They just don't know how to cook a shoulder. Best roast ever!
that looks so tasty.
Something very NYC about this set up...
He lived in Brooklyn for awhile.
Wow you are in a NYC apartment Kitchen for sure!
I add SWEDE or pumpkin cubed in there. A glass of chilean or Australian red wine with the stock
That was goooooood.
Awesomeness
so hungry now
me to
Thats a manly kitchen!
The wonders of garlic is eventually is cooks out so you really can never add to much
Yours probably tastes way better than the Stouffer's version we've been getting all these years.
nice video steve. i can tell your trying to bring out the inner italian !next time try a splash of homeade Vino! and when that reduces add some homeade tomato sauce ... just enough to make color brown...not red.. reduce entill the oil emerges in the sauce . its called Potakia . a northern italian recipe you wont find anywhere online.. well i cant . its normally done with rabbit or goat. but venison with this recipe is legendary.
Juices are healthy and yummy.
Steve love your show can't stop watching. Do you cut your shoulder of the deer and prepare it or is it out of the freezer. Do you freeze venison with bone in thanks mike
You didn't have to trim off the silver skin or any of the connective tissue?
I use the shoulders of whitetail to make barbecue deer meat. Cook them bones and all in stock in a crockpot on low for a whole day. Drain the stock and SAVE IT! Separate meat from bone, then take a mixer to the meat. It shreds the meat like nothing you’ve ever seen! Stir in your sauce and bingo!
I usually give the bones to my Great Dane. They aren’t brittle because they were cooked in stock slowly, so they don’t splinter and are safe for her.
nice video
I love caribou roast with vegetables
I'm cooking my first deer roast tonight, I'm pretty worried lol. I'm using another recipe I found, wish I would have come across yours first. I'm making mine in a crock pot, it's a shoulder roast... I didn't cut mine the way you did though! Hope it turns out ok!
Misty Gilbert. Any of the cuts that have a lot of sinew in them, ie. shoulder, shanks, neck, sirloin tip. will be great when slow cooked (braised or in a crock pot). Browning them 1st, just adds to the flavor profile. However, the cuts that are clean need to be cooked fast to no more than medium. Medium rare is ideal.
Looks awesome! When are you writing a cookbbook??
Look how young he is.
I'm a super fan of yours please take me bird hunting or I'll take you bird hunting
smash your garlic before dropping them in its gonna enhance the flavor taste come from the bruising/cutting with garlic
Dude..... thanks.
Does it work on other cuts like a square cut? (Chuck, neck and shank)
+1 for Demi-glace, well done Steven!
Eesoteric43 f
Steve do you ever have any concerns about CWD from your deer, elk, or moose?
HI ! I have a question , after you kill a deer do you need to hang the meat ? Or can you cut the shoulders after shot and brown it etc ?
Dam it weren't you ever taught to cut away Steven cut away.. lol I seen that potatoe peeler you were cutting towards yourself lol
Do you need to even age the meat when you braise?
Steve! How about taking a disabled vet hunting and fishing with ya?