The Ultimate Rack Of Venison.A Venison Guard Of Honour.Thescottreaproject
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- Опубликовано: 9 янв 2015
- How To Prepare and cook Venison.A rack of venison,Showing the whole process from butchery to cookery.But this is no ordinary Venison rack,it is a Venison guard of honour,a stunning cut of meat that not only looks amazing but tastes great too.I start with a whole venison loin butcher it then cook it,and the end result has real wow factor.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You.. 
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I pitty the people who gave this a thumbs down, this is amazing, hey scott, I'll be watching this step by step on the next white tail I harvest this season, this looks amazing.
That string trick is BRILLIANT!! Top shelf, champion, smashing technique!!
Not bad,only 4 views in and all ready someone has given it a thumbs down (without even watching it),who ever you are,do your self a favour and stay off my channel and stop wasting mine and your own time,many thanks.Scott
Scott, don't mind the people that come only to give you a thumbs down. We all love the way how you make your nice meats (at 7:39 and already loving this) and you are awesome.
The guys/gals that do thumb you down are most likely jealous, and in each case, they at least give you a higher view rating :D
I'm loving the video, really waiting until the moment comes that I get to try this stuff myself!
probably a brain dead Vegan Scott
your vids are great all of them dont ever stop doing what you love and sharing it with all of us
Cheers from Canada
Looks so good al try it with my white tail next year got one this year a doe and good video as always keep up the good work 🍗
Haters will hate m8
poxania It's only jealousy of a very talented man. Keep up the great videos Scott.
Scott, hello from Michigan USA. Great video , you taught me something with the twine technique. I have been hunting and butchering whitetail deer, mule deer, and elk my whole life but have never roasted a loin with the bones still attached. Not sure why but leaving the bones in wild game isn’t really part of our wild game heritage. Let’s change that! Thanks for the great content!
Wow, never seen that frenching technique with the twine. I'm also switching to 400° now as the cooking temperature for venison. Mine usually ends up too dry because I've always used 350° and it needed to cook longer. Makes sense to use a higher temp with such a lean meat. I learn something in every video, man. Great job as always.
Loved the video! The knowledge you share is pure gold!
I have started watching your videos, as a self proclaimed chef and a fine dining server, I take my hat off to you sir! I love your knife skills/animal anatomy knowledge!
Scott, I have learned so much from your channel. Keep up the great work.
Most interesting, fun, talented butcher/chef I've seen and it's wild game. I grew up on venison, moose burger and back strap steaks. I look at a deer in a whole new way now. Like a walking gourmet smorgasbord. So impressed I bought the book for this falls harvest. The freezer isn't going to be quit the same anymore.
Dear Mr. Scott Rea , What a nice way of schooling the trade . Me , being a hands on chef certainly appreciate your efforts . These days not alot of butchering is teached in cookery schools ( maybe the bare essentials ...) so keep it up ! thx mate .
Beautiful job, great to serve for the holidays. Thank you
Yeah, seriously brother, how can anyone not like your videos, honestly? Every time I watch your videos, I learn something. You put out top notch videos every time, and truly have a passion for what you do. This is why I watch your videos. Anyone who comes on your channel just to give it a thumbs down can go kick rocks.
Fantastic Scott. So good I had to watch twice.
Dont let the thumbs down get to you. Your channel rocks. Your unique blend of legit butchery and delicious cooking has opened up a greater world of cooking for me and inspired me to try more things by helping my cutting confidence.
Keep up the great work.
Scott... love how you roll!! so inspiring! Thank you!!
My hunting frineds and I here in Nova Scotia have enjoyed many of your videos, keep up the good work Scott!
Scott, I truly enjoy your show. All your dishes look so darn apostatizing. Thanks much for sharing!
Opening Day of Connecticut Deer 🦌 season is September 15th ! If I take a Deer I am going to try to make this!
Been watching you for almost a year and i find that your older and newer videos are still very entertaining.
You make everything look soo easy!
Thank you for the video Scott. Excellent.
Oh my goodness. That dish looks incredible. I am going deer hunting for the first time in December 2016, and if I am lucky enough to harvest a deer, I will be making this rack of venison. Thank you!
Cecilia Nasti Goodluck on your hunt!
Beautiful job Scott, thank you!
Wonderful technique and looks great! Something to think about serving up for a special Fall dinner.
tried this out today with some whitetail ribs i had in the freezer. normally used em as stew meat but this was really nifty use of the meat. Thanks for the video.
That gorgeous piece of meat and then shop bought stuffing. I cried.
I only watch Scott to process my Venison. I admit I always cook it 15 minute more than recommended. He is the best.
Dude I love your videos! I could watch you cook all day. It's fabulous!!
This is awesome. Thanks for sharing!!
As always Scott mate, never disappointed when i watch your videos. Although i always seem to watch them after work then my dinner never seems to satisfy lol. great vids mate take care. Chris
I grew up in the butchering trade. This man knows his stuff! Thanks for you videos on all this fancy stuff, it's getting to be a lost art, with all the supermarket "tray meat" you see now.
Your the man , I just love your videos!! Very helpful, I started watching you when I was getting ready to bring my pig to the butcher you made it look so easy & I told my next door neighbor who butchers his own deer we should do our own hogs next year! . We just need watch your video as we do it. Thank you 😉 Blessings
Simply loved your video!Going to try it out soon!
Nicely done. Well explained and demonstrated! Much appreciated.
Thank you so much. I tried my hand at butchering for the first time this year. I actually really enjoyed it. I had 5 to practice on. ;D I did however waste a LOT of meat. Your more traditional way of butchering is a major improvement to what I accomplished. Now I only wish there was more hunting season!!! Alas I will eagerly wait till next year and give these methods a go. I love these very creative yet easy ways to cook as well. Make people be amazed at your culinary skills and all. Anyway Thanks and keep it up mate.
I have to give you two thumbs up on your venison videos. I have now learned a new way to process those rib chops and french style roasts. Wish I had watched this 2 weeks ago prior to processing 2 white tails. Now I need to go out and get another to try your method. Looks much easier then the way I cut them.
Yours are some of the most addictive videos I've come across on RUclips. Can't wait until next deer season to try out some new cuts!
Yes man you are on point that's a great one. Cheers Scott
Incredible!
I HAD JUST came across your channel, I watched a couple of videos, got hooked, SUBSCRIBED, and now looking froward to watch more - Grandma of 3 from San Diego, CA USA!! Thank you Scott-GREAT JOB!
Wow looks amazing
Beautiful job Scott.
Looks delicious!
Beautiful. Want to try this with whitetail
Thanks for sharing
Looks awesome.
that looks amazing! And the best part is that the prep wasn't all that bad really. I can see that being a great whitetail recipe for a thanksgiving dinner add on! Great job
scott. i recently started hunting, and i can tell you right now, i will definitely try your recipes. they look too delicious not to! keep it up sir!
Fantastic!
Thank you
stunning
Stunning presentation
Awesome looking recipe. I'm gonna try that one!
Awsome video!! Thank you for sharing.
amazing
Great instructional...
...VERY ARTISTIC...
Awesome!
Brautiful man, that looks delicious. I'll be trying this this season.
Scott man... wow ..what a great dish! fantastic..
The looks really good.
Hi Scott, yet another terrific video, thanks for sharing the tip with the string to remove meat from the bone, so simple but so effective. Well done and thanks for your time and effort mate. Hopefully not too long before Charlie and David have you on FSB. ATB, Geoff.
Moorvale55 Hi Geoff,thanks my friend,that butchers twine trick is a beauty,look forward to hearing from the guys too,cheers mate.Scott
Awesome! Love it dude!
Simply superb. For sure I`ll try this on my next sika hind.
Excellent Scott
Another video well done. Your knife work is brilliant, love the whole presentation. I think your videos should be compulsory viewing for all people who hunt so no meat goes to waste, very informative and easy to follow. I also saw some of your fish videos, absolutely marvelous.
good job, i like to watch your videos, i am from ecuador ( south america) i might cook this veery soon, congrats Scott Rea
i hate watching your channel at night cause it makes me super hungry. lol. i love your videos!
You make your recipes look as though anyone can create such nice meals as you. Thats a really nice looking dish. Keep making vids and we will keep watching, thanks
Ohh that looks soo good ♡♡♡ thanks for sharing the video!! :)
Holy Crap, now I want Venison ribs, Great Video Scott I know it was posted 2 yrs. ago but I just discovered you channel and love it. Keep up the fantastic work.
your videos are very informative and smart. ....nice and relaxed......thanks
Scott, I'm going to add this to my venison repertoire for whitetail deer. I'll try this out in the next two months and I'll get back to you.
Effing fantastic! Cheers from Central Texas, the Deer Hunter's Paradise!
Tytyyyy
Cool!
I'm frothing at the mouth Scott they look absolutally delicious
Incredible video !
That came out really nice!
Dude you should be on TV spreading your awesomeness. I mean that was just amazing. Ty for the restaurant quality recipes. I mean you are amazing. You ever consider doing a "cook" and great with fans?
And if I wasn´t already, then this would have made me a subscriber! Makes me wanna look in the freezer, although I never made those cuts. Used to trim the ribs short or debone the backstraps completely. This is definitely worth a try. Greetings from germany
That looks amazing dude.
Tip top mate!
your such a good butcher mate. love your videos
FROM USA LOVE YOUR SHOW.....
Thanks Scott, Made my first Venison Guard of Honor using the backstraps from my harvest from the last day of the Season this year. I would have never thought to cook with a sag-bread dressing but for your post. It was very good. I wanted to post a picture but I do not see a way to do that...
Great work !..
I love these videos. I'm one deer into three I can get here in my areas of Pennsylvania this year. bow season now. I would like to see you do a whitetail to see the size difference. I'm not sure it would be as pretty as a muntjac but I'm interested in trying it anyway.
dude you did a great job i agree we dont do well done they are perfect
Hi Scott,
Another blinding must try dish!! Keep 'em coming mate, Cheers Paul
wow!
Great technique Mate!
Venison Lolly Pops! Ya killin' me Scott!
Bravo
can't wait to try this!!! will have to check out your stuffing recipe. sage and pork you say?
Bloody good show mate - we're right in the heart of White-tail season on this side of the pond - may give this a go -
That's your new catch phrase Scott! "We don't do well done baby!"
Ilove your vids Scott!! So tasty!! i never had any deer meat but i was told that its the most delicious meat of all!! Thanks!
You are very good mate!
What a fantastic trick of using butchers twine to clean off the bones.
Great video as always scott :D the fish ones are my fav haha
That was good.
Well done sir