Quick and Easy Elk Stir Fry | With Steven Rinella and Chef Kevin Gillespie
Steve Rinella and Chef Kevin Gillespie are back in the kitchen, this time to work some magic with meat from his New Mexico bull elk. Kevin shows Steve one of his favorite quick dinner fixes, Vietnamese Style Shakin Elk. The two discuss some of the mythology surrounding marinades and brining, plus Steve shows off his prized culinary possession, his citrus juicer.
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Get your hands on Kevin's recipe for Vietnamese Style Shakin Elk here:
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How to Cook a Deer or Venison Ham | One of Our favorite Deer Recipes from Appalachia
Even though we love to can the deer meat Matt harvests, he always leaves a few hams whole for us to cook. We always have one at Christmas and at Thanksgiving and every once in a while we’ll have one during the rest of the year.
Go here to see how we can deer meat:
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Amazing Crock Pot NC BBQ Venison Roast That's So Easy
Embark on a culinary adventure with our latest YouTube video featuring a mouthwatering Crock Pot North Carolina BBQ Venison Roast! Discover the story behind the creation of this tantalizing recipe as we delve into the world of venison roasts. Find out what sparked the desire to experiment with new flavors and techniques in the kitchen. Uncover the key ingredients that elevate this venison roast to new heights. Dive into the marinating process, where a magical blend of beer, minced garlic, and Worcestershire sauce works its wonders, infusing the meat with irresistible flavors. What sets this recipe apart? Join us as we explore the unique twist that defines this North Carolina BBQ venison roast— a generous splash of vinegar. Learn how this unexpected ingredient transforms the dish, creating a culinary masterpiece that stands out from the rest.
Join us on this culinary journey, and don't forget to hit subscribe for more delicious recipes and cooking adventures!
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Special thanks to our Camera Operator Jenn's family for the venison. Harvested from the woods of Alabama!
Here is the link to the original recipe.
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Pulled Venison BBQ (simple and delicious)
You may think Venison is too lean to use for BBQ, perhaps you think it may be dry. You won't be disappointed if you make it this way!
My suggestion is to start with one of the 3 roasts on a hindquarter so you'll have the slow cook part covered and plenty of flavor from the roast recipe below.
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2 Timothy 3:16-17
All Scripture is given by inspiration of God, and is profitable for doctrine, for reproof, for correction, for instruction in righteousness, that the man of God may be complete, thoroughly equipped for every good work.
Shout Out To:
Briargoatkilla
Roast Recipe:
Salt and pepper meat on both sides.
In a dutch oven, put a few tablespoons of olive oil, turn to high and sear meat on all sides to lock in flavor.
Place meat in crock pot and turn on low.
Add water until 2/3 of roast is submerged.
Add 1 tsp of Better Than Bouilon for each cup of water.
Dice up a whole onion and add to roast.
Add bayleaf and shake in rosmary and thyme (1/2 Tbsp each).
Shake in some Worchestershire Sauce.
Cook on low for 8 -10 hours.
Pulled Venison BBQ (2 Pounds Meat):
Once roast is cooked and falling apart tender, drain out graving except half cup.
Pull meat apart with 2 forks.
Add 3 Tbsp of white distilled vinegar and mix in.
(You can freeze the roast here or move to the next step)
Add 2 Tbsp of bacon fat, 3 Tbsp of Sweet Baby Rays BBQ sauce, 1/2 cup of apple juice, and
1 piece of cooked bacon and mix.
Also sprinkle in 2 Tbsp dark brown sugar,
A few shakes of onion powder,
A few shakes of liquid smoke,
A few shakes of Worcestershire sauce and
A few shakes of black pepper.
Cook on low for 2-3 hours periodically checking to make it has enough fluids (if not, add a little vinegar and apple juice but not much, you want it to have the consistency of pulled BBQ).
Seve!
Homemade Cole Slaw:
You can shred the vegetables yourself or buy a bag of shredded cabbage, carrots, kale, brussel sprouts and napa. (marketside super blend from Walmart is a great choice). Betty Crocker Recipe
Mix bag with 3/4 plus 1 Tbsp cup sour cream,
7 Tbsp mayo,
5 1/4 tsp sugar,
3 1/2 tsp lemon juice,
3 1/2 tsp Dijon mustard,
3/4 tsp celery seed,
1/2 tsp pepper
Cover and refrigerate cole slaw at least 1 hour to blend flavors.
Serve!
Thanks for Watching!
Enjoy!
Quick, Easy, Tasty Deer Meat
When you kill a lot of deer, you don't always want a fancy, complicated recipe. Sometimes you just want to pull a package out of the freezer and make dinner. This is how I turn deer meat into dinner.
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How to Cook Venison Backstraps in Cast Iron | 4 INGREDIENTS | Easy Deer Meat recipe | KEEP IT SIMPLE
Hey guys! Welcome back to SC Outdoorsman! In this video I share my Simple Venison Backstrap recipe. Often times we tend to complicate things, or try to get all fancy, when we really just need to keep it simple. There is a saying down here in the south, or South Carolina anyway, KISS (Keep It Simple Stupid) it! So thats what we are going to do in this recipe, all you need is 4 ingredients, a little bit of time and you can eat backstraps any day of the week!
We primarily use Cast Iron in our home, but you can use any skillet, or you can grill it, just be sure its hot!
All you need:
VENISON BACKSTRAP
DALES SEASONING
GARLIC POWDER
MONTREAL STEAK SEASONING
WHATS YOUR KISS RECIPE?? ???? Let me know in the comments!
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How to Cook Venison Backstraps in Cast Iron | Easy Deer Meat recipe. . KEEPING IT SIMPLE
4 Ingredients | Easy Deer Meat recipe | KEEP IT SIMPLE