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Category: cooking deer
Mike Robinson goes in search of a wild muntjac deer, a key ingredient for his delicious venison meat ball recipe.
Its April in Berkshire, spring is in full swing, and its a perfect day for stalking some Muntjac Deer for a future recipe. Its been a cold spring, but the sun thats been enjoyed has inspired Mike to cook a satisfying summer dish with the very best venison sourced from a picturesque woodland in the beautiful English countryside, the perfect habitat for Muntjac.
Mike describes his surroundings and gives his best tips in finding Muntjac. Unfortunately, the morning stalk didn’t go to well. So Mike decided to leave the woodland to rest and return later in the day.
Watch to see him take a fantastic shot and get his prize, a stunning two year old deer, which is a good size for his Muntjac Meatballs, which feature in the next video.
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We will be streaming LIVE with our unique technique on how to successfully cook deer backstrap loin using the product Tastefully Done Marinade.
You can find out more here: https://www.tastefullydonemarinade.com/ Join us LIVE! Comment below with your questions..
Tastefully Done Marinade was Voted #1 Best Venison Steak Marinade By Hunters
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New #RecipesForKids in the educational video for children! Today we are cooking pancakes for Christmas with straberries and bacon and put them together to get the image of Santa’s deer! Best food recipe ever, watch our video for kids & learn how to do such funny food! Till the next time on #FamilyTime!
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Knowing how to de-bone and pack an animal out of the woods is an essential skill for the ethical hunter. Most hunters stay close to roads so they can retrieve game more easily. Once you are confident in boning out and packing out a game animal, then you can expand the areas where you can hunt.
An average pack load is about 80 pounds. A deer would be one load, and an elk is about five loads. It is always best to hunt uphill so you can pack your game down to the truck.
Check out one of our EatWild Butchering Workshops for a hands-on opportunity to learn these skills. www.eatwild.ca
Alias Cinema filmed this hunt. www.aliascinema.com
It was a wet day in the forest and we had to process a lot of wood to sustain a healthy cooking fire. I forgot a 2qt pot for the stew but a special guest came through in the end. After that, we cooked up a venison stew that warmed our bellies and left viewers drooling for some. Thanks again Malcolm & Mitch.
Check out my Facebook Page: https://www.facebook.com/Shawn-Woods-historic-hunter-youtube-793854067438643/
Grilled Deer Neck on the Traeger.
Dry Rub Recipe:
1 T chili powder
2 T ground coriander
2 T dry mustard
2 T paprika
2 T freshly ground black pepper
2 T kosher salt
1 T ground cumin
1 T oregano
10 roughly chopped chiltepin peppers / Hot peppers to taste.