Axis Deer Fajitas with Danielle Prewett
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- Опубликовано: 15 май 2024
- On this episode, Danielle demonstrates how to make truly exceptional fajitas. As most deer flank and skirt steaks are relatively small, she shows us how to "fake a flank" with wild game and achieve the texture a good fajita deserves. So grab a tenderizing mallet, your favorite deer meat, and a few cups of oil as Danielle walks us through the perfect recipe for the season! Presented by Smithey Ironware: @smitheyironwareco.8080.
#fueledbynature #meateater
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Danielle is my favorite MeatEater chef, congrats on the baby btw wishing her a happy and healthy pregnancy!
I was coming here to ask if is she allowed to have spicy food!? 🌶️ 🍼
@@jaceromeothe no spicy foods during pregnancy is a total myth. Your baby will be totally safe. My wife craved Peruvian rotisserie chicken in their spicy green sauce her entire pregnancy. The only side effect was an enormous kid who loves spicy food 😂
I've been saying forever that Danielle should have a regular MeatEater cooking series. Who knows though, maybe they will.
I was such a huge fan of her Wild + Whole series.
@@jaceromeo most of the world wouldn't be here if that was true.
I seriously cannot get enough of Mrs. Prewett and her recipes. Pure wonderfullness!
As a deep South Texan, i approve! I would recommend making the tortillas from scratch for a more authentic recipe.
Congratulations! Always enjoy your cooking with wild game and fresh ingredients, have learned many things over the past years.
idk who danielle is but she really knows technique; there are so many valuable explanations in here and they are all correct. good work.
Thanks for the comment! Danielle is one of the best wild game cooks we know and we're damn proud to have her on our team.
Danielle is my favorite wild game chef/ cook!
I adore Danielle, it was because of her guide on how to clean a heart that I tried venison heart (and liver) for the first time! I wasn’t able to save the heart from my deer last year, so I went around to my family asking them for their hearts and livers while they looked at me like I was nuts 😂
It still tasted delicious, at least!
Amazing idea - my favorite meat eater recipe next to the venison ribs.
Tacos Reynosa,
Fast hot grill
Onions
Cilantro
Pico y una cerveza!!!! ORALE!!
Everyone loves Danni P.
Wow. I never comment. This is some of the best cooking I have seen in all of RUclips. Steve, will you please adopt me? I’ll wash dishes, stoke the fire, and tell you jokes?
I'm from Texas, and I approve this message!
Wow, I think I'm in love.
That looks absolutely delicious! I love all the add ons to help complete the fajitas.
What a legend. I'm so hungry now. Much love from South Australia!
Freaking glorious! She’s amazing.
Thank you! I enjoyed this video alot!
@14:19 Whoops! lol
Looks amazing!!!! Congrats on the baby!
I will definitely be making this. What a great idea, always looking to incorporate more venison to tacos. What cookbook is this in, I’ll buy it just for this. Danielle is the best.
Can't wait to try this!!! Loved the Tarantino feel of the video! Great edit
Looks absolutely delicious
Amazing episode
I love that fire pit!
Great video 🇺🇸 young lady, I'm always looking for diffent recipes for our harvested whitetails. I carve my harvest along with my son's n buddy 's too. I will certainly try your fajitas 👍 74+🍁hunter Yorkshire expat
Can’t wait to try this recipe for my family and I!
pro tip just mix the onions and peppers and pre salt them in a collander. they get crispy faster and they wont be soggy. signed - a mexican.
Congratulations love the video🎉
We need MORE Wild and Whole Danielle! It's been too long. Thanks
Buenísimo Danielle! That was incredibly detailed down to the smallest T
Awesomeness
A steak tenderizer (nit a hammer the needler) works great for getting marinades to seep inside a thicker cut of meat. Goid flank doesnt need it but something thick it is a game changer.
As for someone who eats frijoles “beans” never have a heard charros and never seen them cooked with union and garlic this is a first 😂 👌🏽
Axis deer are shockingly good table fare. I’ve consumed about every venison option in North America and it may be the best in my humble opinion
Yes
🔥🔥🔥
Muito bom
❤❤❤❤❤
What kind of dog does she have? Beautiful pup!
Danielle, pleassseeee marry me!! ❤️❤️❤️
14:20
Never heard of a vakiero before
nice music
I've noticed that in America they call herbs, spices.
Probably more like dried spices vs herbs that are fresh like cilantro or parsley
@@mattreynolds981 Where I live herbs are the leaves of aromatic plants, fresh or dried, and spices are the seeds, pods, stalks, tubers or bark of aromatic plants.
The only thing missing is the queso fresco
Cara-malise
Who’s the lady ?
Danielle Prewett. She has been on the show before
Dude it’s in the title of the video, plain as day 😂
@joshgrobansdrymouth I think Rick was wondering where do we recognize her from (besides) MeatEater....
Ms Prewett…. You’re killing me. Please oil and condition that cutting board. As a craftsman I’m looking at that dried out chunk wishing I could help you out. I’ll send you a custom board for free if you need.
Don’t drop onions or garlic
Fajitas NEVER came out of Texas. Fajitas is a Mexican dish that Americans stolen just as they stole Texas (and Arizona & New Mexico) too. If you are curious enough, you can track fajitas to ancient natives of Mexico as far north as Coahuila (Kikapoos) and as far south as Oaxaca (Zapotecas). Please check your facts first and stop stealing dishes (and land) from other countries.
There are PLENTY of sources backing up exactly what Danielle said. Whether or not you believe them, which I'm sure you don't - nobody cares. The point of the video are the axis deer fajitas. Not the origin/history of fajitas.