This video from Wild Game Cook provides a demonstration on how to properly prepare and freeze freshly harvested wild turkey meat for long-term storage. The content focuses on best practices for preserving the quality of the game meat.
This video features Jared Mills demonstrating a sous vide recipe for venison backstrap. The process includes vacuum sealing the meat, using a sous vide machine for precise cooking, preparing and applying a rub, searing the meat for a flavorful crust, and finally slicing it for serving. The description highlights the ease of this cooking method for wild game.
This video provides a straightforward guide on how to French trim a rib roast. The process involves removing fat, meat, and membrane from the tips of the ribs to enhance the visual presentation of the beef cut, specifically a large ribeye. While not essential for cooking, French trimming is presented as a technique to elevate the dish's aesthetic appeal for guests. The video also includes a call to action for viewers to consider becoming patrons, contact the creator via email, and follow social media channels.
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