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Episode 162: Butchering and Cooking Venison Arm Roasts and Shanks

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Manage episode 375648902 series 2825010
Innhold levert av Harvesting Nature. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Harvesting Nature eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Arm Roast and the Shanks, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.

-

Leave a Review of the Podcast

-

Buy our Small Batch Wild Fish and Game Seasonings

-

Join our Field to Fork Wild Pig Camp

Recipes:

Elk Shank Tagine Canapés

Hoppin John with Braised Venison Shanks

Ancho Venison Shank Tacos

Venison Mississippi Pot Roast

Chipotle Venison Pot Roast on Hatch Grits

Show Notes:

Spruce Tip Syrup

Spruce Tip Jelly

High Altitude Sourdough Bread

Adam’s foraging adventures

Wild cherries

Pan Fish Fry-up

Arm Roast

Cutting off the Arm Roast and Shank

Using the table to break tendons

Beefy Cut of Meat

Shanks

Collagen to Gelatin

Cutting down shanks to fit into your cookware

Some of the best international dishes are cooked with shanks

Slow and Low for Arm Roasts

Cross-Cutting Shanks

Sous Vide Lamb Shanks

Elk Shank Tagine Canapés

Hoppin John with Braised Venison Shanks

Ancho Venison Shank Tacos

Venison Mississippi Pot Roast

Chipotle Venison Pot Roast on Hatch Grits

Venison shank sliders

Grinding: The arm roast is great

Never Grind your Shanks!

Learn more about your ad choices. Visit megaphone.fm/adchoices

  continue reading

207 episoder

Artwork
iconDel
 
Manage episode 375648902 series 2825010
Innhold levert av Harvesting Nature. Alt podcastinnhold, inkludert episoder, grafikk og podcastbeskrivelser, lastes opp og leveres direkte av Harvesting Nature eller deres podcastplattformpartner. Hvis du tror at noen bruker det opphavsrettsbeskyttede verket ditt uten din tillatelse, kan du følge prosessen skissert her https://no.player.fm/legal.

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Arm Roast and the Shanks, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.

-

Leave a Review of the Podcast

-

Buy our Small Batch Wild Fish and Game Seasonings

-

Join our Field to Fork Wild Pig Camp

Recipes:

Elk Shank Tagine Canapés

Hoppin John with Braised Venison Shanks

Ancho Venison Shank Tacos

Venison Mississippi Pot Roast

Chipotle Venison Pot Roast on Hatch Grits

Show Notes:

Spruce Tip Syrup

Spruce Tip Jelly

High Altitude Sourdough Bread

Adam’s foraging adventures

Wild cherries

Pan Fish Fry-up

Arm Roast

Cutting off the Arm Roast and Shank

Using the table to break tendons

Beefy Cut of Meat

Shanks

Collagen to Gelatin

Cutting down shanks to fit into your cookware

Some of the best international dishes are cooked with shanks

Slow and Low for Arm Roasts

Cross-Cutting Shanks

Sous Vide Lamb Shanks

Elk Shank Tagine Canapés

Hoppin John with Braised Venison Shanks

Ancho Venison Shank Tacos

Venison Mississippi Pot Roast

Chipotle Venison Pot Roast on Hatch Grits

Venison shank sliders

Grinding: The arm roast is great

Never Grind your Shanks!

Learn more about your ad choices. Visit megaphone.fm/adchoices

  continue reading

207 episoder

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