Okay right out of the gate if you are not into or do not have access to game, this podcast will still be advantageous to you, every technique I cover can be applied to any red meat like say beef or lamb.
Cooking really is all about technique, and red meat is red meat, pork is pork, etc. There are some differences due to fat content we will address but on that, the number one way people ruin any meat, especially wild game is OVER COOKING IT.
It staggers the mind, a person will eat a steak from a cow, raised in a CAFO, that stood in its own crap and cooking it to medium is okay. But give them a deer that lived in the wild, never was confined, lived on the most natural diet in the world and they cook it to oblivion to be “safe”.
Join Me Today To Discuss…
- The question that spawned this episode
- A few thoughts on self processed vs. professional processing
- Cooking Venison by the Cut/Product
- Stew meat
- Ground meat
- Back straps
- Final Thoughts
Resources for today’s show…
- Join the Members Brigade
- The Year 1906
- Join Our Forum
- Walking To Freedom
- TSP Gear
- TspAz.com – Support TSP When You Shop on Amazon
- The River – Garth Brooks
Cooking Tools From Today’s Show
Sponsors of the Day
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