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The Hunter Chef
Canada
เข้าร่วมเมื่อ 3 ต.ค. 2014
The Hunter Chef
My name is Michael Hunter and I've been a professional chef for over half my life. My business partner and I opened Antler Kitchen Bar in Toronto Canada in 2015 and published The Hunter Chef Cookbook in 2020. My Goal for this channel is to be your source for everything cooking related to the outdoors! Hunt, fish and forage your ingredients and prepare them with me. Leave a comment and let me know what you'd like to see in the coming content.
My name is Michael Hunter and I've been a professional chef for over half my life. My business partner and I opened Antler Kitchen Bar in Toronto Canada in 2015 and published The Hunter Chef Cookbook in 2020. My Goal for this channel is to be your source for everything cooking related to the outdoors! Hunt, fish and forage your ingredients and prepare them with me. Leave a comment and let me know what you'd like to see in the coming content.
Adding Canada Goose to the Classic Cassoulet
Join me as I take on the challenge of adding Canada Goose to a classic Cassoulet recipe and see what happens! See the recipe below and for more wild game recipes like like check out "The Hunter Chef Cookbook" www.thehunterchef.com/store
Recipe
3 cups (750 mL) dried white kidney beans
¼ cup (60 mL) + 1 tablespoon (15 mL) unsalted butter, divided
½ pound (225 g) Wild Boar Bacon (page 87) or store-bought
1 cup (250 mL) diced onion
½ cup (125 mL) diced carrot
½ cup (125 mL) diced celery
6 cloves garlic
1 cup (250 mL) dry white wine
8 cups (2 L) light game or
chicken stock, divided (see page 70)
2 teaspoons (10 mL) kosher salt, divided
2 teaspoons (10 mL) freshly cracked black pepper, divided
2 boneless Canada goose breasts (10 to 12 ounces/280 to 340 g each)
1 tablespoon (15 mL) grapeseed
oil or vegetable oil, for searing
00:00 intro
00:40 veg prep
01:10 season and sear the goose legs
02:05 adding the mirepoix
02:48 deglazing
03:05 cassoulet into the oven
03:15 checking doneness
03:32 season and sear the goose breast
04:05 finishing the cassoulet
04:28 plating the dish
Recipe
3 cups (750 mL) dried white kidney beans
¼ cup (60 mL) + 1 tablespoon (15 mL) unsalted butter, divided
½ pound (225 g) Wild Boar Bacon (page 87) or store-bought
1 cup (250 mL) diced onion
½ cup (125 mL) diced carrot
½ cup (125 mL) diced celery
6 cloves garlic
1 cup (250 mL) dry white wine
8 cups (2 L) light game or
chicken stock, divided (see page 70)
2 teaspoons (10 mL) kosher salt, divided
2 teaspoons (10 mL) freshly cracked black pepper, divided
2 boneless Canada goose breasts (10 to 12 ounces/280 to 340 g each)
1 tablespoon (15 mL) grapeseed
oil or vegetable oil, for searing
00:00 intro
00:40 veg prep
01:10 season and sear the goose legs
02:05 adding the mirepoix
02:48 deglazing
03:05 cassoulet into the oven
03:15 checking doneness
03:32 season and sear the goose breast
04:05 finishing the cassoulet
04:28 plating the dish
มุมมอง: 277
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this is the ultimate wild surf and turf featuring the very best the east coast of Canada has to offer. I will show you how to sous vide a tough shoulder roast and turn it into a tender beautiful piece of meat topped with a butter poached lobster tail and sea urchin compound butter. Chapters 00:00 intro 00:13 shoulder roast description 00:22 sous vide instruction 00:36 finished in the sous vide ...
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Here's my step by step method to cooing whole Spanish mackerel on a flattop griddle with a Spanish inspired potato salad and garlic scapes. See the full recipe below. Chapters 0:00 Intro 0:40 Potato Salad prep 2:37 Cooking the Mackerel 3:50 Plating Spanish Mackerel is a decadent rich and oily white fish. Very popular in European and Japanese cuisine. It’s perfect for grilling on the outpost gri...
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Check out my in depth step by step instruction on how to make Wild Boar Sweet Chilli and Fennel sausage at home. Pork can be substituted for the wild boar but if you hunt invasive pigs like me this recipe is great! My Meat Processing Tools - alnk.to/dps8H3j Pizza Oven - Breeo.com Recipe 10 lbs Wild Boar 6 lbs Pork Belly 1 cup ice cubes 1 cup maple syrup 3 tablespoons Sea salt 3 tablespoon groun...
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มุมมอง 4503 ปีที่แล้ว
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Thank you Chef for the recipe. I have tried Canada goose 100 different ways, and always return to a coq au vin style with a crock pot and a long cook - sometime for 8-10 hours. Wonderful meat if you can deal with the toughness. Good inspiration with your video.
Really cool video. Have you ever added dried fruit to your sausage? I love getting cranberry sausages from Muskoka and I bet that would taste incredible with wild boar!
@@meaghanisobel1803 not fresh sausage but I have added apricots to mortadella with pistachios and truffles before.
Wow looks amazing!
@@meaghanisobel1803 🙏🏻🙏🏻
Try Turkey schnitzels: delicate and delicious.
@@michaelmazowiecki9195 fried wild turkey is the best
@TheHunterChef none in Europe.
Bro why do I recognize this guy? 😅
German christmas schnitzel lol. The traditional bird esten on christmas here is a goose
Nice!
first !
🙌🏿🙌🏿💯 Looks good dude!
@@ANNOTTO 🙏🏻🙏🏻
Beautiful back shots
That looks absolutely delicious. Good job well done.
@@ronnieroberts9478 🙏🏻🙏🏻🙏🏻
Nice
@@astoncameron431 💪🏻
This is vegetarian and delicious.
Mcnugget of the woods
@@random_dumass hahaha
ngl that looks good ima swap my dislike to a like
can u imagine you bite these thinking it’s chicken nuggets but it’s actually mushrooms
It’s not hard to imagine, is it? For you?
@@MrHandsomeboynow yes I’m allergic to mushrooms I’m gonna die
@@maffewhhAnd i hate mushrooms
Perfection
Bushnell customer service has become almost nonexistent. I called in 3 times and requested a call back from their automated system and never received a call back. I called in a 4th time and stayed on hold for over 2 hours, called in at exactly 9am when the cue opens for customer service. The customer rep said they changed the process, and I would receive an email from their automated system, and I need to send them pictures of the defect and serial number, no need to return defective scope they would just mail a new one. I waited 2 days and no email was received. Call back this morning and I just passed the 4-hour mark on hold to speak to someone. They have horrible music that repeats over and over that I am sure is played so you get frustrated and hang up. This was not the case last year when I had the same scope warrantied for another manufacturer defect (scope blurred and would not focus). The new scope front optic came lose while I was sighting in my rifle a Savage 110 Tactical .308, scope model AR741840E14.5X18X40 made in Korea.
@@randletaylor6227 that’s really shitty. I had the opposite experience last fall with my bushnell trail cam. They just sent me a new one right away when it was malfunctioning and refunded a couple months of service charges.
Amazing chef look delicious
Looks good! Love the beef tallow sear! Going on a moose hunt this fall. Will have to try this one out!
@@CAMP_KITCH just simple ingredients! The best there is
@@TheHunterChef 100% agree.
Mackerel is my #1 favorite fish! Cooked in coconut milk, a crap ton of ginger, garlic, and onions served on top of piping hot white jasmine rice and a side of fish sauce, a squeeze of kalamansi (Philippine lime) and thai bird chillies... i can die... 😅
@@sierikaninaj2107 that sounds incredible
Adding hog hunt to the to do list. Looks like a good time! And can’t complain about that awesome looking meat!
Looks so good!
@@jamesmarshall8018 🙏🏻🙏🏻🙏🏻
This dish looks bangin. 🔥
i NEED to try those
Good job big bear!
We call those flanken ribs where im at
I would devour that ngl
I ate bread and cheese today, and yesterday and the day before
Yuumi
@@Aziz-x9s2g 💪🏻
Looks great brother
@@tom-hs1zo 🙏🏻🙏🏻
I’d tear this UP right now.
I didn’t know there was such a thing as leftover lobster.
@@johnbuckner2828 only for the gluttonous 😂
yuuumm!!😮
@@Beanz_N_Rize 💪🏻
It's been a long time since I saw a video with this wonderful song!!!
W song choice
Hell yeah big bear!
@@jacobperreault6139 🦞 🐻
That looked tasty...
you hunt that cheese or sumpin
@@michaelh6136 actually milked a wild buffalo for it. Was intense 🦬 🥛
@@TheHunterChef that sounds wild as all hell.
Wish I was there 😂❤❤❤❤❤❤❤
Perfection
That was a great video, man. Very thorough.
That grinder ❤❤
It’s a beast
@@TheHunterChef it looks like it goes through that 16lbs literally effortlessly
Good job man keep up the work remember never give up on you cooking career and that fish looks Gordon Ramsay worthy 🍽️
Excellent music and food choice!
🙏🏻🙏🏻
Good stuff🤌
🙏🏻🙏🏻
Papaya
What kind of sorry ass pizza is that
Noice
💪🏻