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.
- The Weston Jerky Gun I use when making ground meat jerky.
- What you need to know about venison fat.
- My friend Steve Rinella’s recipe for pressure-cooked venison ribs.
- An excellent book on how cooking helped make us human called Catching Fire: How Cooking Made Us Human.
- Charred vegetables are the key in my Mexican salsa verde recipe.
- Some links to the gear I use almost every day. My favorite chef’s knife. A microplane grater, a must-have for any serious cook. A fish spatula, which you will use for more than just fish. fine mesh strainers. Hotel pans, which you will find yourself using every day. A good Le Creuset Enameled Dutch Oven. And finally, an excellent flat wooden spoon.
That should get you started. Finally, my next 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. The link will help you reserve your copy.
Enjoy this week’s podcast, and, as always, if you like it, please subscribe and leave a review. It helps me a lot. Thanks!