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In this episode of Hunt Gather Talk, I answer listener and reader questions. Topics range from what cuts to use for jerky to the concept of Chinese master stock to the importance of char in Mexican cooking. I also run through what you need to know to cook venison ribs you’d be proud of — and finally, I got asked about what are my go-to tools in my kitchen.
Here are some links for further information on this week’s episode:
- My favorite recipe for venison jerky.
- What you need to know about venison fat.
- Charred vegetables are the key in my Mexican salsa verde recipe.
That should get you started. Finally, my cookbook, Buck, Buck, Moose: Recipes and Techniques for Cooking Deer, Elk, Moose, Antelope and Other Antlered Things, has all kinds of stuff on venison ribs, fat and more.
Enjoy this week’s podcast, and, as always, if you like it, please subscribe and leave a review. It helps me a lot. Thanks!
Hey man. I would be super interested in a ground venison jerky recipe.
Thank you!
Hank
I love these podcasts. So glad you are doing these. Also, thanks for the references about Craig Diehl. Went to one of his places this week in Charleston and the cured meats are fantastic. Keep up the good work.
I would like to know your thoughts on spices and the best seasoning choices for different meats.
Hey Hank!
Love the podcast, it is a great addition to the site. You alluded to the fact that cooking moose and elk ribs was a bit different than deer ribs, but you never expanded on that. Could you fill us Ontario hunters in? Calf tags are the default up here (and with the new moose management plans they are also the norm) and I think some calf ribs would be awesome, as have all your recipes that I have made (eating corned venison as I type!) Thanks Hank and keep up the amazing work!
Steve
My most important kitchen gear is my pressure cooker. I cannot do without my pressure cooker. The stove and kitchen sink is rather important too.