Episode 159: Butchering and Cooking Big Game Front Shoulders
06/28/23 • 53 min
Justin and Adam dive deep into their first official cooking-by-cuts episode to discuss the whole front shoulder. They chat about shot placement to save meat, the anatomy of the front shoulder, butchering techniques, culinary nuances, melting collagen, braising, smoking, roasts, and so much more!
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Buy our Small Batch Wild Fish and Game Seasonings
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Join our Field to Fork Wild Pig Camp
Show Notes:
The Front Shoulder
Commonly destroyed
Shot placement and damaged meat
Resources for shot placement
Onx has a good article about shot placement.
Organ location
Texas heart shot and headshots
The versatility of the front shoulder
The butchering walkthrough
The Scapula, Humerous, (elbow), Radius, and Ulna
Removing the hide
Adipose tissue
Being careful around specific cuts
Removing the front quarter from the carcass
Hooves, feet, and trotters
The foreshank
“Shanks and Praises”
The arm roast, clod roast, arm chuck steak, swiss steaks
Blade roast
Flat iron
Mock tender
Thinking about ways to use the cuts
Description of collagen to gelatin process
Grinding the whole shoulders
The lean muscle can be overcooked easily
Braising, slow cooking, and smoking
Pork-based cuts vs Beef-based cuts
Justin’s Whole Roasted Pork Shoulder
Using other fats to help moisten
Mop sauce
Larding and Barding
Braising
Fitting the meat in the pot
Fond
Cooking until shreddable
Reducing the braising liquid into a sauce
Big bold flavors
Cool liquids
Sous vide and reverse sear or shred
Slow Cooker or Crock Pot
Jerked Deer Shoulder Recipe
You don’t always need fancy equipment for cooking
One shoulder break down and one shoulder kept whole
Deboned, rolled, tied, and braised roast
Learn more about your ad choices. Visit megaphone.fm/adchoices
Justin and Adam dive deep into their first official cooking-by-cuts episode to discuss the whole front shoulder. They chat about shot placement to save meat, the anatomy of the front shoulder, butchering techniques, culinary nuances, melting collagen, braising, smoking, roasts, and so much more!
-
-
Buy our Small Batch Wild Fish and Game Seasonings
-
Join our Field to Fork Wild Pig Camp
Show Notes:
The Front Shoulder
Commonly destroyed
Shot placement and damaged meat
Resources for shot placement
Onx has a good article about shot placement.
Organ location
Texas heart shot and headshots
The versatility of the front shoulder
The butchering walkthrough
The Scapula, Humerous, (elbow), Radius, and Ulna
Removing the hide
Adipose tissue
Being careful around specific cuts
Removing the front quarter from the carcass
Hooves, feet, and trotters
The foreshank
“Shanks and Praises”
The arm roast, clod roast, arm chuck steak, swiss steaks
Blade roast
Flat iron
Mock tender
Thinking about ways to use the cuts
Description of collagen to gelatin process
Grinding the whole shoulders
The lean muscle can be overcooked easily
Braising, slow cooking, and smoking
Pork-based cuts vs Beef-based cuts
Justin’s Whole Roasted Pork Shoulder
Using other fats to help moisten
Mop sauce
Larding and Barding
Braising
Fitting the meat in the pot
Fond
Cooking until shreddable
Reducing the braising liquid into a sauce
Big bold flavors
Cool liquids
Sous vide and reverse sear or shred
Slow Cooker or Crock Pot
Jerked Deer Shoulder Recipe
You don’t always need fancy equipment for cooking
One shoulder break down and one shoulder kept whole
Deboned, rolled, tied, and braised roast
Learn more about your ad choices. Visit megaphone.fm/adchoices
Previous Episode
Episode 158: German Hunting Culture and German Wild Food
Justin chats with German-based hunter and wild game chef Tim Böckle and Harvesting Nature Field Staff Writer JP Yampey. They chat about German hunting culture, German wild game cooking, red deer, roe deer, giant wild pigs, hunting on reveres, and so much more!
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Buy our Small Batch Wild Fish and Game Seasonings
-
Join our Field to Fork Wild Pig Camp
Guests:
Timo Böckle: Timo is a world-class German chef, hunter, television chef, and entrepreneur. He has traveled and cooked all over the world on both land and sea. At home in Germany, he is passionate about hunting and has earned the title of Jagermiester. In his restaurants, he incorporates wild game into the menu to showcase the wild flavors we all know to love and appreciate.
JP Yampey: JP is a Field Staff Writer for Harvesting Nature based in Germany. He is also known as "Hunting Muscle" on social media. JP is a hunter and bodybuilder exploring the European hunting scene and game food culture. He spends his time in Stuttgart, Germany, and the Black Forest. When not in the forest or the gym, he can be found cooking, doing great things with meat, traveling, writing code, or science fiction.
Show Notes:
How this episode came to fruition
Learning to Hunt in German
A Hunter’s Greeting/Salute
Jagerspeak
Last Bite
Hunting Clothing
Where did the hunting language originate
Different types of wild game across Germany
Red Deer cause damage to native plants
The Revere System
How to get a hunting license
The Revere Manager is responsible for protecting crops and lands
The meat is not always yours
Liability and Safety
Drive Hunts
You have to buy the meat as the hunter
Revere Manager pays the landowner
Hunter’s Rights
Trophy Hunting
The price of the animals
Wild Pigs in Europe
Hunting Dogs
Seasonal Wild Game
Schnitzel
Sausages
German Maultaschen
Ragu
Medallions with Wild Herb Crust
Game Braten - Pot Roast
Timo’s favorite recipe: Roe Deer
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Next Episode
Episode 160: Clamming, Crabbing, and Foraging on the Oregon Coast
Justin and Adam chat with Oregon-based Field Staff Writer Katie Wiley. They chat about foraging, clamming, crabbing, and fishing on the Oregon Coast.
-
-
Buy our Small Batch Wild Fish and Game Seasonings
-
Join our Field to Fork Wild Pig Camp
Guest:
Katie Wiley: Our guest is an Oregon-based food writer, recipe developer, and outdoor enthusiast. She enjoys encouraging her readers to respectfully forage and harvest seasonally available food, create nature-inspired recipes, and have a great time doing it. The meals she makes for her husband and three children come from constant adventure, teaching her little one’s some of life’s most valuable skills and living their lives together as a family to the absolute fullest.
Check out Katie’s IG: @thekitchenwild
Show Notes:
Backcountry Hunters and Anglers Denver Trivia Night Event
Service Berries, Saskatoon Berries, and June Berries
Basswood Leaves
Dandelion Greens, Roasted Beets, Roasted Diakon, and Goat Cheese
Salal Berries
Archery hunting is hard
Digging for clams is a lot less aggressive.
Check out Katie’s IG: @thekitchenwild
Raking for crabs
Cockle clams
Razor Clams
When to dig for clams
Measuring crabs
European Green crabs
Skunk Cabbage
Seaweed Harvest Season
Becare of Marine Reserves
Starting Foraging
Get permission to hunt and forage on farm properties
Fringe areas
Wild asparagus and fencelines
Beer Battered Fried Mussels with Garlic Aioli
Small Batch Garlic Beer Broth for Gooseneck Barnacles
Gooseneck Barnacles
Tips for crabbing, clamming, barnacling
Rental shops can help!
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