1 hr 3 min
Butchering and Cooking Wild Game Top and Bottom Round Wild Fish and Game Podcast
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- Wilderness
Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Top Round and Bottom of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. They also explore the uses of these cuts, such as cube steak, pot roast, stir-frying, and steak. They share preferences for whole cuts over grinding and offer recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, wild pig cured ham, barbecue smoked venison and bison gyudon.
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Takeaways:
The bottom round is commonly used for cube steak and pot roast.
The top round is versatile and can be used for stir-frying, curing, and making steaks.
Experiment with different cuts and cooking techniques to find your preferred method.
Try recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, best wild pig cured ham, barbecue smoked venison and bison gyudon.
Recipes:
Elk Steak Gochujang Noodles
Hot Italian Venison Sandwich
Bourbon Venison Jerky
Best Cured Wild Pig Ham
BBQ Smoked Venison
Venison Pastrami
Bison Gyudon
Dashi Stock Recipe
Chapters:
00:00 Introduction and upcoming episodes
05:44 Discussion about upcoming activities
09:05 Introduction to the top round
12:27 Different methods of removing the top round
27:45 Introduction to the bottom round
29:39 Methods of removing the bottom round
30:40 Culinary history and cooking methods for the bottom round
31:51 Bottom Round
32:21 Uses of Bottom Round
33:14 Top Round
34:31 Cooking Techniques for Top Round
35:25 Grinding and Other Uses
37:07 Preference for Whole Cuts
38:13 Recipes: Elk Steak Gochujang Noodles
40:25 Recipes: Hot Italian Venison Sandwich
43:32 Recipes: Bourbon Venison Jerky
45:12 Recipes: Best Wild Pig Cured Ham
51:13 Recipes: Barbecue Smoked Venison
57:08 Recipes: Bison Gyudon
Learn more about your ad choices. Visit megaphone.fm/adchoices
Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Top Round and Bottom of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. They also explore the uses of these cuts, such as cube steak, pot roast, stir-frying, and steak. They share preferences for whole cuts over grinding and offer recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, wild pig cured ham, barbecue smoked venison and bison gyudon.
-
Leave a Review of the Podcast
-
Buy our Wild Fish and Game Spices
Takeaways:
The bottom round is commonly used for cube steak and pot roast.
The top round is versatile and can be used for stir-frying, curing, and making steaks.
Experiment with different cuts and cooking techniques to find your preferred method.
Try recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, best wild pig cured ham, barbecue smoked venison and bison gyudon.
Recipes:
Elk Steak Gochujang Noodles
Hot Italian Venison Sandwich
Bourbon Venison Jerky
Best Cured Wild Pig Ham
BBQ Smoked Venison
Venison Pastrami
Bison Gyudon
Dashi Stock Recipe
Chapters:
00:00 Introduction and upcoming episodes
05:44 Discussion about upcoming activities
09:05 Introduction to the top round
12:27 Different methods of removing the top round
27:45 Introduction to the bottom round
29:39 Methods of removing the bottom round
30:40 Culinary history and cooking methods for the bottom round
31:51 Bottom Round
32:21 Uses of Bottom Round
33:14 Top Round
34:31 Cooking Techniques for Top Round
35:25 Grinding and Other Uses
37:07 Preference for Whole Cuts
38:13 Recipes: Elk Steak Gochujang Noodles
40:25 Recipes: Hot Italian Venison Sandwich
43:32 Recipes: Bourbon Venison Jerky
45:12 Recipes: Best Wild Pig Cured Ham
51:13 Recipes: Barbecue Smoked Venison
57:08 Recipes: Bison Gyudon
Learn more about your ad choices. Visit megaphone.fm/adchoices
1 hr 3 min