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!