Episode 180: Butchering and Cooking Wild Game Top and Bottom Round

Episode 180: Butchering and Cooking Wild Game Top and Bottom Round

Author: Harvesting Nature April 3, 2024 Duration: 1:03:41
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

Justin Townsend and the team from Harvesting Nature host Wild Fish and Game Podcast, a series that treats wild food as a starting point for much wider conversations. Rather than just a collection of tactics or recipes, this podcast digs into the entire cycle of bringing food from the landscape to the table and beyond. You’ll hear discussions that connect the act of hunting or fishing to the rhythms of the season, the specifics of a place, and the cultural traditions that shape our approach to harvest. Episodes move through every stage of the process-the pursuit, the careful work of butchery, the various methods of preservation, and finally, the cooking that turns ingredients into a meal. It’s about the craft involved in each step and how these skills integrate into a practical, meaningful lifestyle. The conversations often explore how these harvested foods are carried through real life, nourishing families and communities. For anyone curious about the depth and connectivity of a life centered on wild foods, this podcast offers a thoughtful, comprehensive look at a system that is as much about philosophy and responsibility as it is about sustenance. Tune in for a consistently engaging exploration of what it truly means to know where your food comes from.
Author: Language: English Episodes: 100

Wild Fish and Game Podcast
Podcast Episodes
Episode 198: Don't Throw Away the Head and Tongue - Eat It! [not-audio_url] [/not-audio_url]

Duration: 1:12:27
Summary: In this episode, Justin and Adam discuss the culinary uses of the head and tongue of wild game animals. They highlight the various edible parts of the head, such as the cheeks, brain, jowls, ears, snout, and ton…
Episode 196: Wild Game Ground Meat: Grinding, Fat Ratios, and Recipes [not-audio_url] [/not-audio_url]

Duration: 1:07:55
Summary: In this episode, Justin and Adam discuss the history and process of grinding meat. They cover the various uses of ground meat, including burgers, sausages, and meatballs, and the cuts of meat that are best for g…
Episode 195: Create World-Class Tasting Fish with Ike Jime [not-audio_url] [/not-audio_url]

Duration: 1:11:31
Summary: Justin chats with Andrew Tsui of the Ike Jime Federation and explores the practice of Ike Jime, a method of dispatching fish that prioritizes food quality. Andrew explains the four steps of Ike Jime: brain spiki…