Episode 180: Butchering and Cooking Wild Game Top and Bottom Round
04/03/24 • 63 min
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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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:
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
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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.
-
-
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:
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
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Previous Episode
Episode 179: Using Fish and Game in Spirits with Will Robinson of Tamworth Distilling
In this episode, Justin and Adam talk with Will Robinson, the Distiller at Tamworth Distilling and Mercantile. They discuss using wild fish and game ingredients in spirits such as Eau De Musc Castoreum Whiskey, Crab Trapper Whiskey, Deerslayer Venison Whiskey, and Saison de Frai Apple Brandy VSOP. Justin does a live tasting on the air as Will talks about each spirit in detail.
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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
Guest:
Will Robinson is the Distiller at Tamworth Distilling and Mercantile in Tamworth, NH, where he focuses on product development and the production of gins, cordials, flavored spirits, and more. He is a founding member of the band Moonshine Still, with whom he played over 1500 shows and recorded four albums; he is a jack of all trades and has worked awesome jobs such as an antique dealer, pawn broker, canoe instructor, winery owner and distiller, student and stay at home Dad. In his spare time, he enjoys spending time with his children, sailing, cooking, paddling, producing music, and attempting to pursue a more sustainable lifestyle.
Check out The Tamworth Distilling IG page
Visit the Tamworth Distilling website to learn more or order
Takeaways:
- Eau du musc includes an old-world flavoring technique that uses the oil extract from the castor gland of the North American beaver
- Crab Trapper is made with a bourbon base steeped in a mixture of crab, corn, and spices
- Deer Slayer is a venison-flavored whiskey with cranberries, porcini mushrooms, juniper berries, and green peppercorns
- Saison de Frai is a brandy infused with smoked trout
- The Deerslayer and Saison du Frai spirits have unique flavors that evoke memories and create new experiences.
- Will Robinson emphasizes the importance of creating connections and memories through spirits.
- Conscious consumption and trying new flavors can lead to pleasant surprises
Show Notes:
Introduction and Background
From Music to Distilling
Working with Wild Ingredients
Using Wild Ingredients in Spirits
The Use of Castoreum
Tasting the Wild Spirits
Tasting the Ode to Musk
Impressions of the Ode to Musk
Introduction to Vacuum Distillation
Distilling Delicate Flavors
The Success of the Crab Trapper
Creating a Market for Invasive Species
The East Coast American Seafood Spice Blend
The Process of Creating the Crab Trapper
Educating About Global Warming and Invasive Species
Supporting Sustainable Seafood and Invasive Species
The Deer Slayer: Fermented Meat Whiskey
The Art of Smoking and Barbecuing
The Process of Creating the Deer Slayer
Introduction and Tasting Notes
Discussion about Potential Snack Stick Product
Exploring the Flavor of the Saison de Frai
Creating a Snack Stick Experience
Wrap-up and Audience Questions
Introduction to the Saison de Frai
Exploring the Aromas and Flavors of the Saison de Frai
Sourcing Ingredients and Creating New Experiences
Creating Memories and Connections through Spirits
Other Spirits to Explore
Foraging Pine Cones
Fermenting Pine Cones
Flavor of Pine Cone Syrup
Sugar Plum Fairy Absinthe
Upcoming Flavors and Spirits
Siege of Wolves Rum
Where to Order and Connect
Closing Thoughts
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Next Episode
Episode 181: Adventures for Food: New Mexico Mule Deer with John McAdams
John McAdams shares his adventure of taking his seven-year-old son on a backcountry mule deer hunt in New Mexico. They face challenges with cattle grazing on the hunting grounds and changing weather conditions. The cold weather and misting rain make it difficult to spot deer, leading to a change in plans. They encounter elk and other hunters along the way. Finally, they spot a deer and successfully stalk and shoot it. They butcher the deer and carry it out, creating a lasting memory of their hunting adventure.
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