Episode 182: Butchering and Cooking Wild Game Tri Tip and Eye of Round

Episode 182: Butchering and Cooking Wild Game Tri Tip and Eye of Round

Author: Harvesting Nature April 17, 2024 Duration: 55:49
In this episode, Justin and Adam discuss two cuts of meat: the tri-tip and the eye of round. They provide information on the location and characteristics of each cut, as well as their culinary history. The tri-tip is a flavorful cut located in the bottom sirloin area, while the eye of round is a lean muscle found in the round group. They share cooking tips and recipe ideas for both cuts, including grilling, searing, and marinating. Overall, these cuts offer versatility and delicious flavor for various dishes. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Takeaways: The tri-tip is a flavorful cut located in the bottom sirloin area, while the eye of round is a lean muscle found in the round group. Both cuts offer versatility and can be cooked through grilling, searing, or marinating. The tri-tip is commonly used in Santa Maria-style barbecue, while the eye of round is great for dishes like pho or stir-fries. When cooking these cuts, it's important to keep them at medium-rare or medium to prevent them from drying out. Both cuts can be sliced thinly for sandwiches, tacos, or stir-fries, or cooked whole and sliced for a delicious meal. Recipes: Grilled Venison Tri-Tip Elk Tri-Tip with Chimichurri Grilled Bison Tri-Tip, Santa Maria Style Venison Cube Steak Sandwiches with Poblano-Lime Chimichurri Gochujang Venison Steak and Broccoli Venison Bulgogi Kimbap Rolls Antelope Steak Fingers 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 188: Sous Vide Venison French Dip [not-audio_url] [/not-audio_url]

Duration: 14:28
I’ve taken the classic French Dip sandwich and updated it with some venison backstrap. The signs of a well-made French dip are easily distinguishable from the bad ones. The bread-to-meat ratio must be correct. The cheese…
Episode 187: Come Hunt, Cook, and Eat Wild Pigs with us in Texas [not-audio_url] [/not-audio_url]

Duration: 57:31
Summary: The Harvesting Nature crew and camp guests discuss their May 2022 wild pig hunting skills camp in Texas. They highlight the activities and lessons learned during the camp, including shooting, ballistics, cooking…
Episode 186: Exploring Organ Meats with Dr. Jonathan Reisman [not-audio_url] [/not-audio_url]

Duration: 1:07:25
Summary: In this episode, Justin and Adam chat with Dr. Jonathan Reisman about hunting, cooking, and eating offal and organ meats. They discuss the incorporation of organ meat into diets and highlight the nutritional val…
Episode 185: The Turkey Book with Jesse Griffiths [not-audio_url] [/not-audio_url]

Duration: 1:04:23
Summary: In this episode, Justin and Adam are joined by Jesse Griffiths, a world-class chef, hunter, and author of the new book, The Turkey Book. They discuss turkey hunting, cooking, and the inspiration behind the book.…