Venison Butchering & Cooking Masterclass with 5 Star Chef
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- Опубликовано: 27 сен 2024
- A guide to butchering, preparing, and cooking deer venison with a masterclass from 5 star chefs @OutdoorSolutions Field to Table camp
From Field to Table ( Wild Game Break Down, Recipes, Instruction )
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#hunting #antelopehunting #venison
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Dear RUclips, I LIKE the messy and visceral field dressing process. Please let hunters show the whole process. :-)
Exactly
Absolutely it's a natural occurrence that happens ... We all have to eat no matter where it comes from . Somebody somewhere has to do the dirty work of cleaning and butcher the meat we all eat unless you don't eat meat of course
Absolutely! If someone is squeamish about that, they have the choice to not watch.
For sure. It’s part of the process.
There is some on RUclips if you watch enough
As someone who has butchered their own deer and wildlife for the last 10 years, this was actually extremely helpful and insightful. Just when you think you know what you’re doing, someone else can teach you something.
Truth
Wow . . . parts are so much easier to identify when butchered correctly.
100%
Justin great job on the video! I’ve worked with Chef Albert since 2019 and learn something at every event we put on.
The OS team looks forward to having you back.
We had a one of those hanging in our living room growing up. My dad frequented Montana, and Wyoming hunting. I never got to experience it with him bc he passed from COVID about two years ago. THANK YOU SO MUCH for uploading the last two videos. I can't help but think this is what his hunts there were like. This was so special for me, and I'm truly thankful! If you ever want a Bama whitetail let me know! Long time fan from Birmingham Alabama!
Been a cook/ hunter/fisherman for over 40 yrs and even I learned alot! Good info n great chef makes for unbelievable meals
Good stuff! The Outdoor Solutions team is the best!
Probably my Favorite instructional type video I have ever seen
Yep
That’s awesome!
Awesome pair of videos, I'm always down to watch a video on game preparation. I learn something or have a technique reinforced each time. You're becoming an outstanding sportsman.
This might be one of your most popular videos? Thank you for making this video! Hopefully some home cooks will learn this gold of information. People are always in a rush to cook what they killed and then complain it was gamey and tough. Even I learned something from this (not saying much) .Thank you!
This is our favorite thing we do
Thank you for documenting Chef Joe's teaching!!! I'm saving this video so i can come back to it! Wow he is full of great knowledge!!! Amazing
Chef Alberts bracelet on point 👌🤜🫡
😎
Yep, I noticed that too.
I love these kind of videos! It always amazes me how so many hunters are so unfamiliar with how to process and care for their own wild game. Growing up in a hunting family and being apart of the process at a very early age, this was all second nature for us. You forget how uncommon killing and preparing your own wild game really is. Good stuff Justin!
i enjoy the butchering process. It's easy to just chow down on a t bone or sirloin, but almost no one really knows what that is or where it comes from.
Cheers and thanks to all for the video!!
Never even occurred to me to do the chop, medallion, duck breast, style cuts!! Definitely doing that
I always leave silver skin on my steak cuts. It is easier to remove once it's been from AND it adds a layer of protection against freezer burn. This was an interesting video. I've processed a lot of animals myself and it's a bit like field dressing an animal. If you do it once a year you don't feel like a pro when you start but as you get in to it you regain that comfort and confidence. This kind of content is great for hunters of all levels because the goal is always to put clean, fresh game in the freezer and on the table. Great stuff!
well done LFG and outdoor solutions!! Thanks for the great content!!
Glad you liked it. Our chef team is amazing
Thank you LFG. absolutely loved this video.
That sinew when you slow simmer it breaks down, when your stock cools after straining it is what makes the stock like jello... adds mouth feel and a ton of flavor to the stock!
I really like this video style. The insight from the chefs and your descriptions of how you think of them gives the video more body for lack of better terms!
Thank you LFG for sharing this! I grew up hunting with my dad and he also cut his own deer and I still learned a lot of this video. You the man for sharing! 💪🏼
BANGER! This was so real and informative!!!! The REAL chef (your wife) should be a part. So good
This was super interesting. I learned so much from this video, not that I will use it, but it helps make sense of every day purchases at the grocery store. Awesome! Thanks!
This was so awesome to see! Hoping to harvest my first deer this year so I appreciate it!
Fully enjoyed this type of video. Learned quite a bit.
These two videos were well done. Really enjoyed this part of the field to table. Can’t wait to after another pronghorn next year. Learned some things watching this. Thanks for making it.
Unbelievable vid! Where was this 40 years ago? Lol.Thank you LFG.Great job as always,my bro.
This is a sign, I’ve been looking for great venison recipes for snack sticks and jerky!
This is a fantastic video showing a how to. I need to watch the cutting up 21 more times. Thank you for sharing what we all have done possibly wrong with never knowing. Please show more. What is their RUclips channel. Guess a will catch it on the re-watch.
Here you go. Thanks for watching.
Fantastic experience!
I love this, it is awesome to see and probably better to do!!
Good job should be more videos like this field dressing too👍👍
i butcher deer, hog, and cow.. deer also have sweet meat in the neck that is equally tender as the loins. We make venison blueberry breakfast sausage, Hotdogs, hot sausage, burgers, kielbasa, pepperoni, jerky, sticks, etc. Must tries!!
Great vid!!!
I’m glad you got to come to my home state and experience it for yourself. Make sure to come back and check out the fishing scene especially at Fort Peck, you would love it there LFG!
Great video. Thanks!
❤
Thank you, very informative
Great video!
Just GREAT!!!
Amazing video
I been washing off animals my entire life… Wash hair, grass and dirt off of the animal. Yeah I recommend it!
Today is a good day🤙🏼
Those are not chukars (partridge) they are a crow-like bird called a magpie.
This gentleman is correct, Mexico bird.. they are real fuckers too.. worthless bird and they are cannibals.
lol
Great video LFG❤❤ Would love to see more
Love this! 😀
wow and zamzam water
Great video. You have come so far
B A baby, nice my MAN, love it.
great video brother
Well done on your Antelope. Some of the best eating around. Montana is a great place to have lived my life. By the way, those were Magpie's (scavengers like a crow) not Chukkar.
I'm sure he's aware. He just didn't have video of the chukar so he inserted a cinematic shot of the mags.
I prefer doing the "rear end" last, in the gutting process, to keep the cross contamination at a minimum. Love your videos, man. Always great content!
I was just in montana three weeks ago on my way to Lewiston Idaho
What were the rest if the courses served and which eas your favorite?
It was all good. Curry antelope stew
Large meatball wrapped in bacon and then antelope loin.
Recipes will be on our website soon.
I definitely overdo it when I butcher. I just go to town on separating muscle groups and end up with unidentifiable pieces of meat. Still eats well though. Maybe the next animal will be done better.
Instructive video, disagree with leaving the hide on until the next day with antelope. Antelope have strong taste when the hide is left on, best to hide and cool as soon as possible for the best results
Looks like the two blonde's was enjoying your new look in the apron, smiling at you and filming you grinning ear to ear😂
Nah.
Awesome. I think you have to have some artistic talent to this correctly and I dont....unfortunately. Thanks for the video
@lakeforkguy try marinade liquid amino. Nothing but that for 1 hour on the counter in a bag and then bake at 350 for 3 minutes each side of a cast iron skillet. Cook to 130 degrees internal. Enjoy. Thank me later.
@LakeForkGuy what was the aging timelines on the meat?
Any wisdom on wild game offal?
Great video but. those were Magpies flying across the road in the opening.
Yeah, the Crow Reservation is nowhere near Chukar country
That buzzard looked incredibly happy 😅
John 3:16
King James Version
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Take OSG on a deer hunt then take her to a place like this.
I do not have ability to dry age....what was recommended for the wet aging process?
Cooler and plenty of ice. Leave plug open to drain
Excellent 🎉.
JO JO IN VT 💞
👍🤙
32:20 That's the way to do it right there! Instead of bacon we use pork belly, but it's all the same. There's just better cost savings with getting a slab of pork belly, I think anyway. Instead of putting our brats in casing, we make them into patties now. Jalapeño Cheddar Brat Burgers are hands down the best thing I've ever made with any of my animals.
when you doing a south africa part 2 ?
BOO HOO I HAVE TO MOVE CAUSE I MADE TO MUCH MONEY. 😢😢😢😢
Huh?
Bro, stick to packing up your tree house and move. Then get back to us
..are you a Lunkers fan ? 😃
There’s no way this was Montana all our animals have been eaten by wolves and bears
I don't like domestic goat, pronghorn tastes exactly the same. 🤢🤮
He sbould take a metaluregy class. I can tell he hasnt.
You know just like all master chefs do
You can do what you want with that advice. But it can only make you better
The irony of a guy with the name "tatertots-n-soup" giving a world class Michelin rated chef advice is utterly hysterical!
These guys know how to over complicate the easiest process and ruin some of the best meat on the planet. All you need is meat, fire, salt and pepper. Stop over complicating venison.
35:19 Have you had heart on it's own though? It's delicious. The texture is a bit different, but the flavor... mmmm.
I do a filet roulade with seedless jalapeno, garlic, olive oil and sun dried tomatoes that will blow your minds
4:10 In my experience, hosing down fresh meat with water creates this terrible mucous-like stuff that is a nightmare to work with and remove.
Never been more willing and grateful to pay my deer processor’s fee😂
I’ve done both. I rather pay $100 and get a professional to do it for me and even make deer bologna or sticks for me
Don't put meat in kitchen garbage bags!!!! Most kitchen garbage bags have a scent to them that will ruin your meat!.
One of your best LFG, from being here well before the health scare.. happy your here still making magic. Thank you.
Truly hope you are able to do this again except you bring at least the 2 other people that frequent your video's that love to cook and hopefully the 3rd.
Keep up the good work not sure about the reservation laws but if you are able to have a montana ( A ) and ( B ) you should get them for not only Antelope but white tail and Muley as well. Don't forget your upland game as well
Dude this was awesome! My wife and I would love to take this course!!
Bro what a vid. So much knowledge there
I don't think I could have made a 400yd shot to take that one
⭐️⭐️⭐️⭐️⭐️ 5 star video!