Butchering a Caribou and Homemade Liver Piroshkis
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- Опубликовано: 11 мар 2024
- Caribou is on the menu for breakfast, lunch and dinner! We get our beautiful bull caribou processed and make fresh ground burger plus Italian sausage. After packaging roasts and making bone broth, we celebrate with the fluffiest homemade Piroshkis.
We appreciate you tagging along for our Alaskan adventure 😀
Thank you for watching and supporting our channel! 💙
- Eric & Arielle
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I wish I had a nickel for every time Eric says, "This is the best thing I ever ate.!" You two sure do like good food and I like watching you procure it!
Someone needs to make a super cut of all the times he says this!!
Best yet!
I CAME HERE TO POST THE SAME! 😂
This and every time they make a food item and he says "Wow! this tastes just like ______!!!" and the blank is just... literally the food they just made
New merch idea?
I lived in Alaska in the mid 60"s ....my Father was stationed at Elmendorf AFB. My absolute favorite was when he bagged a Caribou. I still think about the meat and sausage....it was the very best I have ever tasted!! Thank you for this walk down memory lane!
Jerky too!❤
I’m broken hearted over the loss of Bo. I’ve been watching your videos for a few years now. I must have missed the video you posted of his memorial. You were both so brave, it must of been bittersweet for you both. I’m sure Bandit is feeling his absence and is grieving as well. I really enjoy your teamwork, working for the same goal of building your homestead. Thank you for sharing the good and bad times. Bo will be greatly missed ❤
I feel the same today when realizing Bandit was fed alone. Maybe a new puppy to give Bandit a playmate is coming. ❤
I saw the memorial, but this is the first video I'm seeing bandit alone. Funny how I miss a dog I never met.
I love watching your stories and videos. I live in Australia and there really is nothing here that compares to what you have . I pretty much spent my younger years roaming around the seas in small boats ,,caught and ate a lot of fish. I live in tropical Queensland. There is so much I wanted to do but it was all curtailed by cancer. I was only 49 when I was diagnosed with stage 3 c colon cancer. I was only given three years max to live and had 48 weeks of really strong chemo-therapy It left me with peripheral neuropathy from the waist down. I tried to keep on fishing but it just got too dangerous. I am in year 26 post cancer and I am so glad I get to watch shows like yours that let me at least dream of what I could have done. Thank you both. Ron.
🎉 congratulations on your post cancer victory. I am 16 years free this month and am from WA.
Hello Ron. I was heartbroken and so happy for you at the same time. Its true, these videos allow many people to live vicariously through them. I truly and sincerely hope you are doing well. Best of Wishes to You!
@@A-contented-Aussie-life . So Happy for You!
I also have been diagnosed but with stage 4 neuroendocrine cancer in my small intestine and I hope that I get to have more happy years living with this cancer and still enjoying my ten grandchildren!!! I’m 64 right now! Still going strong! Love this amazing program!!!
Я желаю вам здоровье и еще много лет жизни.❤❤❤
May years ago, when he was 15 or so, a friend's mother was going to cook liver and onions. The whole family rebelled and refused to eat it. This was during the depression so liver was one of the cheaper foods to serve your family. A few weeks later the kids came home from school and their mother was cooking "Russian steak" wink, wink, and the family raved about it. She had taken the "steak" and cut it into French fry size pieces and breaded it like chicken friend steak. She didn't tell them for a few days what Russian steak was. Liver........ LOL LOL
The inventiveness of cooking to feed a family.
My dad tried to get me to eat tripe going to great lengths and cutting it into 1½ inches long and an ⅛ in diameter put it into an egg batter and frying = whitebait fritters. Didn't work.😊
Tripe is good when properly prepared. We love it in a Mexican soup called menudo.
If you are serving menudo all you need to do is send me your address.I be there. My very favorite. Best I ever had was at a bar in Denver Co. named The Berkley Inn. Great Mexican food.@@lenalyles2712
During depression my great grandfather worked for James Henry packing in Seattle. The employees could take organ and brain meat for free. As there were 6 people in the household he brought home a lot of those. Great grandma was a master at hiding things and several nieces would overnight Saturday and Sunday breakfast was often scrambled eggs and brains.
Grandpa was a hunter and most holidays had goose and venison roast. He put in a huge garden, from which Great Grandma canned everything. They were never in soup line or any assistance, as between hunting, gathering berries, fishing and canned fish. Not easy times and all helped.
I always hated liver, except in Cajun dishes where the flavor melds together for a good taste. I think cooking in plenty of fat might help & maybe that it's cooked long, say for dirty rice. Maybe the nasty cooks out and the dry fixed.
I'd like to hear how Russian steak is fixed!
Watching you butcher that caribou on your table reminds me of when I helped my husband butcher a deer on our kitchen table 50 years ago. Another great video.
It's funny how Eric always loves everything and is always the best thing he ever eats. Glad to see your filling up your freezer. Would love if you guys did a q&a about things you're going to try and get done this summer.
He’s not being hyperbolic or braggadocios, y’all are just getting better and better. If Julia Child was still around she’d be up there wanting lessons.
Outstanding, Guys!
Your videos just keep getting better and better. I loved everything about this one. It was great to see Bandit and the chickens taking part and getting treats. I miss Bo. Some of your seeds look like they’ve germinated. You worked hard to process that beautiful Caribou. Life and death and life and death, all in a circle. Your work adds so much to the world. Thank you for sharing it with us.
LOVE how you use ALL parts of the animal. Not a favor of hunting unless it's how you guys do it. Love your videos!
As a woman hunter, I just have to say, Ariel, I love how you're not afraid to just dive in and get your hands dirty with the butchering. Good luck with the tanning of the hide! I bet your chickens LOVED you when you brought those ribs in! You guys are living a good life. ❤😊
My dad always made liver with bacon and onions. My favorite meat made by my father. He lived to be 101 and we ate everything he caught or shot. Nothing waisted and everything delicious.
I love the fact that nothing is wasted. I can't wait to see what Ariel makes with the hide.
In the past I have gotten in trouble processing deer quarters in the kitchen and Here you are with an entire Cbou on a table in the house. I love it . Great video!
Whenever a new video from you pops-up, it’s an instant click and super way to instantly make my day better 😊
100% agree. There is no better content on RUclips for me. These two are the absolute best :)
I love that you saved as much of the meat as possible. You rock lady.
Arielle's reaction to blood on the hands, perfect. Then She called the Caribou a Gentleman, Love that sense of Humor. You Folks do a great job at Life, Love Your Videos, thanx. 😃
Ready to see that nice warm shop with a butchering station!
Hello from northern Michigan. I can’t tell you two how excited we get when we see you have a new video!! Absolutely love them. We learn so much.
Hi Folks, I'm not surprised you are both so hungry. Dealing with all those lovely aromas. I love liver! Either as a pate or simply fried liver bacon and onions with mashed potatoes veg of choice and gravy made from pan grease and flour. Wonderful. Watching you both makes me very homesick, a Canuk in the UK 🇨🇦
I live in uk and growing up my mum used to cook liver and onions, making the gravy with juices etc with mash and veg. It's the only meal I refused to eat. I ,personally hate liver so mum used to cook me pork chops.
I love you guys, I’ve grown up hunting and fishing since I was 6. My dad was a veterinarian and a consummate outdoorsman. I learned from a really young age all about hunting and fishing from him and I learned gardening from my mom and grandfather. Because of y’all’s passion I have rekindled my love of it all and I’ll pass it down to my grandkids era. Thank you.
I love your channel! So many other Alaska channels the man does everything and the women say “we did this” and “we did that “ Ariel you and I are alike and work with our husbands, we aren’t afraid to get our hands dirty and work hard! Keep up the great team work!
Great video. And it's cool to see chickens channelling their inner dinosaur going after those bones lol.
😂😂😂😅😁
You are simply amazing! I love your cooking and canning videos. I live in a small European country- Latvija. Dozens of types of piroshkis are our national food. try making pies with ground meat, heart, onions, potatoes and dill. Other seasonings add to your taste. What surprises me is that I don’t remember you making canned meat. This is our most popular camping food. Simply cut the meat into 1 inch cubes. Add your favorite spices, mix together. You can add a little lard or not. (We prefer just salt, pepper, bay leaf. But you can put anything. Just don't add water or broth. So that the meat cooks in its own juices.) Fill the jars tightly to 1cm up to the lid. Cook in a pressure cooker for 1.5-3 hours (depending on the size of the cans). Can be stored in the pantry for several years. Can be eaten with bread, added to soup or with any vegetables as a quick stew. Like Eric says: "This is the best thing I ever ate!"
I'm looking forward to the garden video this year. Good luck with anything you start! ❤❤❤
I love that you guys really utilize every part of the animals you process. I feel like too many people just hunt for sport and I’ve always appreciated people who take advantage of every part of an animal. I’m definitely envious of your lifestyle. I understand how much hard work it is, but your life just looks so rewarding. And your food always looks so delicious! You two are definitely living the dream!
I absolutely love how every food is the 'best I have ever eaten'!
You 2 are amazing ❤
Love watching you both work together doing all the work and cooking together. My hubby and I are 52 and 57..and you are an inspiration to me for how you respect each other so much ❤❤
That was great. You meat processing videos are always educational. The fact you try the sausage as you grind it, gives you instant feedback. All the meals looked so tempting, your kitchen skills amaze me! Look forward to every video!!!!!
We grew up with liver and onions, mash potato, and
gravy. Mt grandfather was a butcher, he processed all his own meat and when I watch you both it brings back memories. Thanks!
Who would agree with me liver is disgusting.
You always make your food look scrumptious. Love that you use so much of the animal and use it in different ways. It must be like turning the clock back a hundred years when food was natural and not processed. The flavours must be exceptional
Awe !!! I love Ariel's little excitement clench about all the delicious meat to enjoy. So cute. You two warm my heart I enjoy your uploads faithfully every 5 days ♡ thank you for sharing with us your fun life !! We will enjoy you enjoying the caribou over the next little while. Sending warm hugs your way from Cape Breton Island 🇨🇦
I love your cooking and canning videos. I like that you seem to use all parts of your harvest, at least the most of it, and its perfect that you can give some waste to your chickens and they seem to really like it.
There's something special about eating what you harvest.
I was so stinkin'' happy for you guys when you got the caribou!! Just love your channel, and love you two! :)
It's truly inspiring to witness individuals who possess the wisdom of living harmoniously with nature
Winter killed game here in AK is always tastier than fall killed game. Especially moose because the meat gets properly chilled. 125-150 lb moose quarters are very difficult to cool down in moderate weather.
Glad you’re enjoying your first caribou.
Don’t shoot a bull caribou in mid to late September. Your dog will hate you if you feed it to him.
Cheers!!
I See my favorite couple got a Caribou to process for food for the table. I know they will do one heck of a job I know they are looking forward to spring. May all your dreams for this Spring turn out for you both.😊❤❤👍👍🌹🌹🌹
Hello from Germany, you life in Alaska is a great adventure. Hunting, fishing, gardening in abundance - a dream for me.
Gosh I envy you both so much.
A simple, hard-working life where you can be so proud of all your accomplishments because you know you did it yourself.
I've never hunted for my food, and I honestly don't know if I could, but the time it took to get one animal and then process it shows such a reverence and gratitude for the animal; it's humbling.
I envy the space, the sky, the immediacy to nature, and what's even better is that you're so aware of it and are so grateful for it. Thank you so much for your continued filming and allowing us to see into your lives a little bit. Much love x
New t-shirt proposal for the Eric line:
Simple Living Alaska: The Best Meat You've Ever Tasted
Simple Living Alaska: It Doesn't Get Any Better Than That
New t-shirt proposal for the Arielle line:
Don't go throwing your hands up yet, you gotta taste it!
... I do see why you're throwing your hands up now.
My dad was a butcher when I was a kid, so we ate everything he brought home, from beef to rabbit, top roast to hearts, liver and kidneys. My mum would eat it, but did not want to know anything about where it came from or how it was dealt with, my dad on the other hand was the sort of guy that would pop a couple of animal eyes under his glasses to freak her out, I guess I must take after him ;)
Great job cutting your caribou up. I’ve never tasted caribou, but have eaten moose, elk, mule deer, and white tail. Love them all. Can’t wait to see the tanning process for the hide. Thanks for taking us along 👍
Here I am super hungry again after watching you guys whip up delicious food!
LOVE the music in this episode. ❤❤❤
Liver and onions. Always a winner!!! 😋😋😋
Love liver and onions.
I admire you for doing that. You will get a nice rug for the cabin. That looks just like a Cornish pastie. My mom soaked liver in milk all day then discarded the milk and fried it with onions. It was a regular meal.
Eric for sknning look at a outdoor edge razor light. They sell them at cambels. My father uses them for skull plates and skinning. You can switch blades a mosse takes about 2 or 3 blades with skull plating . And easy to use in the bush . Blades cost about 12 $ Canadian for a 6 pk . My dad is the only person in the family who got a caribou. He won a guided trip in the northwest territory for caribou and got it . He won it from Alberta's guide association at their yearly Christmas dinner. Ps he loves so many recipes I get from you guys. Simply thank you ❤
Thank you for sharing this. Love the time lapse. Especially the log in the fire 🔥.
Good evening from Syracuse NY everyone thank you for sharing your adventures in life and hunting and butchering the wild big and small game
Your woman is amazing at butchering not many people could do that another excellent video thanks love it every week some couple 🏴
Eric and Ariel, another outstanding video of using every bit of meat on the caribou all sorts of purposes. You both should be commended for your warm, inviting YT hospitality as I never feel like two cents waiting for spare change. I keep you both in my daily prayers as I’ve learned to pray the following, “O Jesus, I surrender myself to you; take care of everything “. I have experienced many mini miracles simply by repeating this prayer. May God continue to bless you abundantly. ❤️❤️❤️😇😇😇🥹🥹🥹😊😊😊🙏🙏🙏🙏🦌🦌🦌🥶🥶❄️❄️☃️☃️🧣🧣🥗🍶🍶🧥🧥🧊🧊🧊🧊
I love all of your videos.
So does my cat Janet.
She comes running when she hears you and watches with me.🩷🩷🩷
Liver with onions is the best! Of course, with light gravy. Mwah! So good! I know you two fish a lot, but if you like clams. We used to go clamming for cherrystone clams. We'd soak the live clams in corn meal (spice up the corn meal with whatever herbs you like or not) and let the clams do their thing for a few hours. Then the whole clams will have their bellies filled with the corn meal. Cook them anyway you like. 😋 👍
Thank you guys for uploading your videos every few days , , thank you !! Thats pierozki its Polish dish :))
Both of you are amazing. This is by far my favorite channel. Something different every week. Keep up the great work!
I'm in awe of you guys, talk about "self reliant " and knowing where your food comes from.
You guys are such an awesome team together. Another fantastic video 💜 from 🇦🇺
Bona mangia prepare dans caribu, meraviliosa familia LIBERTE,viva Alaska, George București România
I never have eaten liver.
But growing up here in Northwest Oregon, I was raised with deer hunting and we always eat the heart.
IT's awesome to watch you all use that animal for all it's worth and I think it honors the animal when you go out of your way to make sure none of it goes to waste even down to feeding the chickens and the dog.
I just I really really enjoyed this and I like that your videos always teach me something.
I just thank you for your videos and your authenticity.
❤ God bless you and stay safe❤
Eric, they probably make a stuffing horn for your grinder. That'd make filling your game bag much easier. 😊
Huh! I never thought of using it for anything but filling casings. Great idea!
I have always enjoyed your butchering videos and your recipes ❤
Wow, this is the earliest I've ever gotten a notification of a new video, 2 seconds since upload! :D
Greetings from south central BC, thanks so much for the video. We've been cutting our game as well as friends and family for 35 odd years, so know a wee bit about what's going on. The kitchen table reminded me of a time a nephew called from across the country asking for advice cutting up a mule deer buck. When I asked where it was, he replied, "Pretty much taking up the entire kitchen!" :) So good to see the younger generation continuing on the tradition and paying so much respect to the meat. Well done you two.
Brother you are so lucky to have a woman who is right in there with you. What a great woman
Nothing like bringing a frozen caribou into your house. Cool video.
Love the butchering videos. And cooking, canning and preserving. But I love your adventures too
What a great team you two make! Thank you for all of your content!
"How hungry are you Hun?" I LOVE hearing that. It sounds like home and love.
watching you process the animal and eat different parts made my day. I grew up eating wild game and it ain't store bought
That is definitely enough caribou meat there that will
last you for quite awhile have a great week and enjoy
the caribou meat Thanks.🇺🇲🤠🇺🇲
my Uncle Ted, has been extoling the the wonders of hunting, the goodness of wild game, & the satisfaction of being able to take care of ones self, for Years..... You prove his wisdom so often !!
Your canning funnel works well for loading the bags. Sending support, love, and kindness from Lexington, Michigan, USA
The two of you are adorable when it comes to food
Love you both😊
Thank you Guys for letting us come into your home and watch y’all process ur CB meat. Enjoy each bite for the next several months.
Arielle your dough sounded great. Wishing right along with you on wishing you had wrote down measures. But I have little worry about you being able to do it again and again.
👩🍳
😊❤😊
💫
.
As always I’m blown away with both your creativity in the kitchen 👏👏
My husband and I really love watching you both, wish there were more up to date videos but know your busy living, love watching you both cook and can stuff,
That food looks so good!
You two make an awesome team in everything you do♡♡♡
You hear all those chickens thanking you? 🙏🏻 ❤😅❤❤
Wow, that caribou fed all the animals, gave you lots to savour & not a bit was wasted! I’ve never tasted caribou but maybe one day. I love liver lightly tossed in seasoned flour & fried in bacon fat that onions were sautéed in. Of course, served with cooked bacon, too! I’ve only tasted beef liver. Great video, scenery, butchering & yummy cooking. Thanks for sharing 🤗🇨🇦
My absolute favorite believe it or not is chicken livers!
I watch you guys a lot. So Eric do yourself and Ariel a favor and purchase a gas powered river trolling motor!! I’m tired of seeing you guys work so hard trying to get to your lake house!!😂😂
I always forget to say this. Your tunes are always great awesome.
Fascinating video. I love how much respect you have for what you are able to harvest and how nothing goes to waste.
Love watching all the fish you catch but have to admit l really enjoy seeing you both have success on your land hunts. Great effort and can’t wait till your next hunt👍🏻
Love when your video pings on my phone ..❤❤ sending good vibes your way from wales uk..❤
Pirozhki is a traditional Russian dish. We love to eat them with the liver too, but the cheese inside is something new for me! I have to try this recipe! Also, we like to use as a filling a boiled egg with a green onion, or fried cabbage, or sauerkraut, or fried mushrooms, or fried salmon. Also, there are lots of pirozhki with berries: lingonberries, blueberries, cherries, we love them with apples with a cinnamon.
As usual, Arielle & Eric, made my mouth water with delightful healthy foods. Live long, eat healthy! YOU GUYS ROCK!
❤❤
It always end with me salivating! Sooo good guys. Love it.
❤ your videos. Much warmer here in Charleston, South Carolina. I will start planning my patio garden next week.
Im so happy you guys got some venison this year! Nothing is better than being able to harvest your own meat. Can’t wait to see what your garden is like this year too!
Makes me hungry.
Good work. The chickens looked happy. Hope the hide turns out good.
I love beef liver and onions mainly because I believe it is all I've tried. I fry it on med then pile on the onions. I have made it for an elderly crowd and all but one loved liver and onions. I love meat but tend to not eat as much as I used to cause I'm just cooking for myself. Thanks for your visit. I hope Bandit is doing well.
That's a great haircut, Ariel. Lookin' good dahlin! Also, I am always impressed how good at bread making you've gotten. I remember your early days. I'm so happy you stuck with it, girl. You're a master now.
Yea I don't love liver. 🤣 As for tongue, I've never tried that at all, but I remember my dad eating it and loving it. But, he also loved liver. 🤣
Sending you guys love from Mid Wales UK 💜💜💜
We used to use green apples and onions,garlic when I would cook the liver. The apple smooths out the strong liver flavor.
Hello from La Pine, Oregon, great video and thanks for the Light Show.
Piroshki is pronounced with the emphasis on the last “i”.
One of the best Russian dishes I grew up with!
God bless
From Australia 🇦🇺
Liver and onions sauté down with mushrooms PAN fry the liver.
You guys are becoming absolutely expert at videos and editing…
Tongue tacos! Congrats on getting a caribou. I was a butcher for close to 20 years. Cut lots of deer, elk, boar, bear a couple moose but never a caribou. Looks like you two did a great job. Nice and clean and your chickens got to finish the cleanup. Well Done.
Number 661 to like this video... I do miss having a HUGE outdoor freezer that we live in a warmer climate.... LOL. I lived up in Inuvik and there is nothing else like it. Thank you for showing the whole circle of life! Hugs from Esquimalt
Just a school teacher bit.... "Perogy" is already plural.... Hugs from Esquimalt and a person with a Polish Heritage....
And liverwurst is the best
This brings back memories of mom making venison spaghetti for us kids on the farm. Nothing hasn't topped it yet, even after years. Enjoying the content! Spring blessings upon you!