Can you guess this MYSTERY MEAT I cooked? Test your Knowledge!
ฝัง
- เผยแพร่เมื่อ 21 ธ.ค. 2020
- Test your knowledge and see how good you are with meat. Can you guess this mystery meat? I have never cooked this before so today I am excited to find out how good or how bad this will be. We will find out together.
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2 - • Can you name this MYST...
3 - • Sous Vide MYSTERY MEAT...
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#Mystery #SousVide #Recipe - บันเทิง
What is it? How well do you know your meat?
venison!!
Do you want to drive the Minnesota I will take you deer hunting. Lol for exchange of deep sea fishing of course
venison backstrap, knew it from the thumbnail, pretty much all the backstraps look like that when you first cut them out. we use to cut them into butterfly steaks, but now I like cooking them like a roast, reverse sear all the way!
Tenderloin
not gonna lie i think its a tail
It's Angel's tenderloin
Into the water bath
😂😂
lmao
Aww that was my guess , came to comment 1st comment was this 🤣🤣
Dang he finally got em for deep frying the wagyu.
I swear this guy looks exactly like the person in Guga Foods.
he is Guga, this is his other channel. Ever notice the same guys in his videos?
😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂😂
@@drwgisblaidd2650 you don't get the joke
Guys like you are the reason why the power rangers say they colors to the people
@@drwgisblaidd2650 you don't say
I personally LOVE the “gamey” wild flavor. A lot of people I know soak it in saltwater for a day or 2, and keep cycling fresh saltwater as the water turns pink, it removes 90% of it.
Honestly it depends on what part of what critter you're eating and their diet. Animals that eat tasty grass tend to taste better and be more tender than animals that live in the desert for example. Or animals like gators tend to taste swampy for obvious reasons. Deer or elk meat should be bled shortly after killing so it's not too bloody. Also cut out any glands or yellow hard fat. Try not to get the fur or internal organs touch the meat you're gonna eat and should be fine.
Never heard of this and would NEVER try it
I do something similar with fish that have a fishier taste, like salmon belly. I rub the cuts down with salt and let them soak in salt water, changing out the water once or twice. It's amazing how well salt can clean up strong flavours.
Gamier cuts, I soak in buttermilk overnight. If it's a bit tougher, use plain yogurt. I usually reserve the saltwater soak for fish, or milder game (Rabbit, or Squirrel). Dry brine venison steaks then sear with bacon fat, you won't care if it's gamey or not.
Great vid! I love this series. Wish you would have cooked the steaks different ways since you had 4 of them!
My wife: Hold on, i need to put on makeup before we go out
Me: i know it doesn't look that good right now, but watch this!
"flamethrower intensifies"
Sound background process to come out: " tetot tonettenot totetereretotetotoooot"
One of the cooking method is grill it
Quick way to get a tan
WAaa waaaaa wa wa wawa wa wa wa wawawawawaaaaaa
A vegan once said to me, "people who sell meat are gross!"
So I replied: the people who sell vegetables are grocer
HAHAH🤣😂😂🤣😂🤣😂🤣😂🤣😂
That’s amazing!!😂😂
When you go to a greengrocer, why the hell is he green.
Bro... Atleast 10k likes waiting.
@@brandonupchurch7628 hes sick
mamao always on the mystery meat angel always on the wagyu. we know who guga loves the most
Or he knows who can actually handle it lol
@@Burt_Sampson are you mamao ?
@@youssef6222 no comment
@@youssef6222 why you hating on my boy mamau
I'd like to see more of you using less than prime cuts. I'm not able to afford expensive cuts, and I'm new to sous vide cooking. Can really good meals be made from lower grade meats?
Watch his Guga Foods channel for a great many ways to do just that. :) Enzymatic meat tenderiser does a great job making normally slow cooked tough meat usable on a BBQ etc, but has to be carefuĺy applied in just the right way/quantity and amount of time, so that the meat just gets tender but doesn't loose its structure or turn to paste, and all that's on Guga Foods too. My own technique of marinating low fat cuts in oil overnight makes'em much juicier and more tender, and works great for things like cheap steaks with low to no marbling because the oil replaces that, and for the right (wrong:) cut works great in conjunction with the enzymatic meat tenderiser; imo hemp seed oil's the best as its taste fits perfectly with fried meats. Hope all that gets you adding value to those cheap cuts so you can enjoy delectable meat on a budget!
I love how careful he was with the lid dripping at 5:31 but then he splashes water everywhere at 5:32 when taking the bags out
Lol didn’t notice that
fuckin dumps all the water out its hilarious
soaked
BakersTuts He's ALWAYS doing that! 😆
He can’t be controlled, he’s unstoppable
Closed captioning : Welcome to Soviet Everything
Me : 👀
Sounds like communist propaganda, but okay
Suddenly communist
*Food disappears in the background*
And then you saw the meat and realized it wasn't possible in Communism.
OUR meat
We call that "backstrap" and is one of the favorite meats of us country boys. Typically we chicken fry it and have with gravy. I'm surprised you didn't mention "sweet" as a flavor attribute. However, size of the deer matters a lot and it's diet.... a large Buck that's been eating acorns and in rut doesn't taste no where as good as a Doe early in the season and on a diet of grain. Enjoyed as always and Merry Christmas : )
Saw the thumbnail and had to make sure I was fully intact lol😂
**puts on danny devito mask, knocks on coffee table**
This is human meat!
Just make sure it doesn't have any tapeworms, or you'll get "THE HUNGER"!
r/cursedcomment
what kind of meat😉
Long pork
11:18
Guga: what is that we want to hunt but haven't yet?
Maumau: OMG!!! IS THAT HUMAN MEAT??1?1??!?
Maumau have some skeletons in his closet
*The Hunger Games intro suddenly plays*
its Angel, they killed him bc he cooked the wrong A5 Wagyu Filet Mignon
Venison is delicious when cooked properly. I can definitely get down with venison for sure. I can't hunt it myself but I can sure eat it LOL We went hunting when I was very young and I'd just watched Bambi. I sat there bawling my eyes out because we killed Bambi. LOL It's funny now but I was destroyed that day!
This guy's enthusiasm is over the top. Good for him .
"Wild meat" was my nickname in high school
Underrated comment
@@thefunkmaster96 bruh you’re so goddamn underrated so shut up
lol
@@Tide690 lmfao are you too dumb to realize I was complimenting him?
ok Rhett
Me who’s been hunting my whole life when I saw the thumb nail “damn those are nice straps
Mermaid man and ketamine
That’s what I thought too, looked kinda large for a whitetail so I thought maybe elk?
Same lmao😂
Thanks for sharing this, see you next time.
Great video guga
Guga: this is deer meat.
Joe Rogan has entered the chat.
The only thing you’ll be hunting is raid shadow legends!
._.
@@Benisnowjamin “-“
Hey Guga, you should dry age a steak in rosemary and garlic with a butter binder
Im from Wisconsin i knew immediately what it was. I harvest and process my own. The neck roast is my favorite! Best ways to debone it and cut all the fat and tendons out of it. Cook it low and slow.
Hi Guga!! I have to recommend a Greek traditional recipe that is so good, its called frigadeli! Here is how to make it: You cut a beef liver at small pieces and you season them with grated garlic, parsley, salt and black pepper(we also add a little bit of kefalotiri which is a hard cheese, you can use parmesan maybe but its optional ). Then you put in lukewarm water (not hot) some lamb caul fat until is tender. Then you take each piece of liver and wrap it with the caul fat. Put them in wide skewers and grill the in direct heat. I reccomed you to try it with some cold beer!!!
Πρέπει να φτιαξει κοκορέτσι
w8 isn't that a *turkish* recipe?? (just kidding)
χαχα πρέπει να μάθει κάποια βασικά πράγματα σιγά σιγά
Sorry I don't speak Zeus
/s
That sounds divine. I hope he makes a video about it.
I swear this guy makes me so happy for some reason hahah
I'm a bit late to this video but coming from a hunting family, use earthy tastes to cover up the gamey flavor. Things like mushrooms, sage, nuts, and red wine. They really help to disguise the gamey flavor while bringing out the wonderful earthy, nutty, sweet flavors in the meat. Also backstrap/loin is the absolute best part of a deer.
And I'm even later to your comment. What mushrooms and nuts do you think are best?
@@vylrent I don't use nuts or wine but any mushroom will work really. I personally like oyster, shitaki, or portabella.
I grew up in a hunting family, that's deer. 100% certain.
I thought the same thing😂
Wew cool, i love deer steak
I thougt the same because of what he said about the smell, it hat to be deer or bear
I knew what it was just from the start
Same here, soon as I saw the piece of meat I knew it right away 😂 straight off the buck
GUGA! I have a tip for you for the next time you do venison backstrap. When you remove the silver skin, cut directly down one end (Skin side down) but don't cut all the way through just before. Then turn your knife a little over 45 degrees and slowly pull the meat towards you while cutting at an even level. When you pull across you can remove almost all the silver skin in one fell swoop. (Worked at a Deer Processing Shop for over 15 years)
Excellent tip...That's the way to take the skin off.. I do it with salmon..
As a Butcher, I approve your tip.
One thing that we do a lot at home is doing a lot of 'taste adventures' (that's what our parents called it). We'd try different foods and if we liked it, we'd keep going. If not, we'd usually pause and wait or just not do it again. My parents would always allow us to try anything that piqued our interest. Seeing you brought back a good 'taste adventure'. OKAY! Storytime!
~
When I was a kid (think I was 11?), my mother knew a friend who knew another friend that hunted deer/venison. She brought a few deer roasts (2 of them, to be more exact about half the size of my head) and I was really curious when seeing them. She told me that she was going to cook it for dinner and I was a little nervous/freaked out. During the time, I NEVER had wild game meat and mostly stuck with beef, pork, and chicken. I was used to seeing deer just walk around and not in front of my face as a piece of meat. I ran off after that until hours later when seeing her cook. She chopped them into little pieces (about half the size of my index finger), did salt and pepper for seasoning, and pan-fried till well done (they were dark brown when finished). Of course, she invited me for a little 'taste adventure'. Curiosity got the better of me and I took a piece. When I ate it, I was in heaven. Seriously, my taste buds exploded. The pieces were pretty small so I ate so many but I wasn't alone. My little brother joined in on the action and liked eating it as well. The funny part was that we ate it up within 2 days (the night when it was cooked and the day after). It was EXTREMELY different from reaching the old classic beef, pork, and poultry. How it melted in my mouth like hot butter and soothed my throat like honey. I asked my mom tried talking to her friend to get more deer but it fell through. I was upset when she couldn't get it again. We're not a hunting family so getting it was also another problem.
~
In the end, seeing you cook the deer was a way to see that memory again. I'll never forget that day when I ate it. So tender and just melty as HECK! It was like butter in my mouth and honey in my throat. If anyone knows where to find it in a store, I'd be happy to get it for myself in the future. Thanks for letting me relive that little memory. If I ever find deer again, I'll be cooking it like how my mom did it that day. :3
Next time you do backstrap cut small pieces...bacon wrap the pieces with cream cheese and a jalapeño. It’s delicious. Awesome video!
I was hoping this episode would take a dark twist and Guga had made reindeer.
That would have been awesome!
Raindeer tastes delicious
@@DimT670 I'm sure it's pretty tender since all they do is fly through the air thanks to Santa's magic and all :)
🤣🤣🤣
"It's Rudolph, Mau Mau!"
Nice, my Dad always got a moose every fall. I found the steak too gamey but sliced thin, tossed in flour and fried with garlic, butter, and pepper was awesome, or as a roast that seemed to tame the gamey taste. Thanks for sharing, Merry Christmas to you and your families.
Dear is best serve as a roast so that's why it was really good for both of you guys!
Really good meat!
And great episode!
I knew it was venison just from the color, great video guga!
been wanting a venison episode for a while. super happy to see it finally done. could immediately tell that was a backstrap. some of the best meat you'll ever eat when cooked right.
Can Guga lend his voice to Waze? Every direction he would give while driving would be so dramatic and entertaining.
I know that making a U-turn here doesn't look good right now, but watch this!
Now all there's left to do is right turn at this intersection, pull in to the 4th house on your left side and your route is done!
And your Drive is Dunn!
"Enough talking, let's get to driving,
So Let's Do It!"
*drives into ditch*
"I know it doesn't look good right now, but..."
Love your videos. Next Mystery Meat episode, I'd enjoy seeing everyone try "Rocky Mountain Oysters." ;-)
Guga, I know you probably won’t see this but I can tell you a great way to cook venison. We’ve been hunting deer since I was a kid and if you take that back strap and cut it into inch cubes, wrap it in bacon and put a toothpick in it to hold the bacon. You have to marinade in in the fridge for a few hours in 1/2 cup lowrys pineapple teriyaki, 1/2 cup olive oil, 2 tbsp Montreal steak seasoning. Slap those puppies on the grill and I’m telling you it is fantastic. I’ve been watching your vids for a long time and you do a great job brotha. Merry Christmas!
Mates, that's Angel, the meat is so red because he was dry aged for so long
Wat
I know it dosent look that good right now
@@shrillyy1604 *intense music*
What? He never dry aged anything this episode
Not even the true tenderloin
@@bomber16 It's a joke bro
Deer backstrap. If that’s an actual tenderloin, then that deer was 800 pounds!
Try some kudu tenderloin
this is the correct answer. two different cuts that many think is the same thing.
Could've been an elk or moose
an Elk is technically a deer a they are part of the deer family but the meat tastes closer to beef than venison. Plus a white tail deer would only have a loin about a quarter that size
@@xJ38x 100% I come from a family of hunters, and in my area it's mostly white tail, so we rarely got the tenderloin when it was being processed so we could get the most meat out of our hunts. So I ate a lot of ground deer meat growing up, and if you cook it right, it's hard to tell it from lean ground beef.
Venison is really common in fall where I live. It's sooooo good.
I knew it had to be venison. I've only had it once or twice but I knew as soon as Guga said it was super tender but had no fat. Combined with the deep red color, that perfectly describes all of my experiences with venison.
That said, I am someone who really loves a gamey flavor. I'd probably have the opposite opinion of Guga: the gamey steak would probably be my favorite, and I'd enjoy it less and less as the gaminess got weaker and weaker. IMO a meat like venison is supposed to be gamey. Taking away the gaminess ruins it by making it taste more generic. Just my opinion though, and for those who don't like the gamey flavor I can appreciate wanting to remove as much of it as possible. It definitely made me cringe a bit when I saw all the things Guga did to get rid of the gamey elements though.
From the thumbnail I thought it may have been a bison tenderloin, but now that I’ve looked for a bit I think it’s the back strap off of a red deer
Impressive
FINALLY. I’ve been wanting y’all to collaborate for YEARS now.
Hi,
Where I come from, Reunion Island we were used to cook it in a Civet (french) I found Stew in English. So it's coked with red wine. And I like it a lot !
Deer ain’t no mystery meat when you’re from Texas!
Hunt deer, feed family.
Or from Kansas
Or literally any part of the southeast
You mean Venison?
Yea, I wasn't expecting Wild Meat for Mystery Meat.
Because of the size I thought it was elk loin. That was a big deer! Thanks for sharing and for preparing it so many different ways.
Same here!
Was anyone else confused at first when Guga was calling this mystery meat? The cut was pretty obvious so it took me a bit to realize he meant guess which animal it was from. Also pretty obvious for hunters or people who grew up around hunters. I've always like venison but I find that while it refers to both deer and elk they do have differences and I'd guess based on the size I'd say that was an elk tenderloin.
I had no clue going in. Zero experience with hunting or game so I think the title was well-suited.
I knew by the leanness it was a wilder meat, and I was pretty sure it was a tenderloin. But my sense of scale was off (and I don’t consider venison that weird), so I thought he got himself some bison.
Guga! No experiment really, but seeing you whip up some bison ribeyes would be a helluva thing!
I originally thought it was a bison tenderloin but I think it’s the back strap off of a red deer
It's a venison backstrap / loin, not a tenderloin. Tenderloin comes from the inside of the ribcage, backstrap comes from the outside. Source - butchering my own elk and deer.
I never hunted before but I used watch a channel called deermeatfordinner and I remembered watching the guy skin the deer and eat it a long time ago. I’m surprised I still remember. I guess that meat colour was hard to forget.
It's the back strap cut too, I knew it once I saw the silvers on the cut...big fricken deer too!!!
Guga, a few tips to help if you do venison/deer in the future. First, if you soak the meat in saltwater over night (like you do with bone marrow), it'll severely cut down on that gamey taste. Second, to make the meat a little more juicy, marinade it for a few hours before cooking. Teriyaki works well, as does a soy/Worcestershire/brown sugar mixture. And third, because venison is so lean, injecting can really help. And there's lots of different things you can inject. Apple juice, pineapple juice, cola, beer, and even rendered pork fat.
Hope this helps! Thanks for bringing venison into the spotlight!
GUGA, thank you!! I just ate my first Sous Vide cooked steak (ny strip, seasoned with salt and pepper..forgot the garlic.. cooked at 129 for 2 1/2 hours) and it was freaking AMAZING! Used you sear method as well with avocado oil and 1/2 stick of butter 🤤👌👌
I guess I'm a true master, along with every other deer hunter that saw the thumbnail. Without even watching the video, I'll throw in my two cents. Because venison is so lean you don't want to cook it to the same temps as beef, shoot for around 7 degrees cooler. My favorite way to eat loin is with a blue cheese sauce, again because it is so lean, adding some fat in with a sauce helps give it something it lacks. Now I'll watch and see how I did. Great minds do think alike. I'll try the compound butter but I didn't see the ingredient list below.
@Steven Brown I am a hunter, I like blue cheese sauce on my loin, ergo, your statement that "Nobody eats venison loin with blue cheese" is in fact, wrong.
@Steven Brown you are indeed wrong :(
@@azycray4801 sounds interesting! I would love to try it haven’t been able to go hunting for years because of legal trouble i had with guns a couple years ago. I miss it for sure!
If only I could get a gun in my country
So is similar to horse meat, as it seems.
This was the last part of mystery meat i saw and the most challenging for sure, a cut of red meat can be alot of things lol.
Luckely i buy half a dear from hunters evry now and then and i noticed the similairys, you should try cooking this like a steak, its incredible, am a bit surprised you didnt talk about the sweetness.
That’s not the tenderloin, that’s the backstrap. The tenderloin is a lot smaller and even MORE tender.
You are 100% correct. Even Guga got it wrong.
Yup they don’t know bout them lil inside loins
Can’t blame him for getting it wrong, it honestly looks like a beef tenderloin
He said it was thenderloin not tenderloin
Yes sir, I knew that was back strap right away.
I was thinking Elk at first, but then as it's the holidays I thought Reindeer!
Since I was a child, we have always butterflied and pan fried venison tenderloin. Venison definitely has a gamey smell and taste but the tenderloin is something my family loves. The only other way I personally like the rest of the deer is to can the venison and use it for stew meat, stroganoff, etc. 😋
Once I went hunting with some friends, and we ate venison over a wood fire, I recognized the texture of the meat and the color of the silver skin, plus the description of the smell was exactly as I remember. Saludos, Guga!
See’s thumbnail:
My mind: MEAT!!?
Meat 😳
meeeaaattt
that’s a venison tenderloin/backstrap. processed enough deer in my life to recognize it! this one came from a big animal too
@Samuel Owens i’ll have to agree to disagree but only for the fact that they’re from the same part of the animal, and one isn’t noticeably different than the other in terms of texture and taste
@Samuel Owens fair enough. Merry Christmas to you and yours, bud! 👍🏻
@@CQuill30Hdcp did you just say the tenderloin and backstrap are the Same lmfao you.never did any deer processing if you think that
@@smhgaming3259 i said it because they come from the same part of the animal and are both called backstrap AND tenderloin where by the people where i grew up. I know they make up 4 individual pieces of the deer. sorry about your ending up confused.
Venison. Needs good seasoning. Bay leaf, garlic, black pepper, and wrapping in bacon is good.
I immediately knew it was deer backstrap. Cut into slices battery and fry it.. awesome!!!
I love just making it like a steak. It is surprising how tender this meat really is. I knew the cut, but I wasn't sure if it was deer or other wild game, but I've seen the cut enough to at least get an idea.
I do recommend cutting the backstrip to a desired length, and then cutting that in half the long ways for steak. Highly reccomend everyone to try deer meat that isn't grounded or mixed with other stuff at some point. Sure there are those meat sticks with different meats but they don't usually do them justice
Guga, wanted your input. I’ll be cooking a 3lb elk roast this New Years and I’ll have access to an oven, gas grill, and a stove. Of course the meat thermometer. How long/how hot should I cook it for? Should I wrap it in aluminum foil in the oven? What seasonings would be best in your opinion. My only limitation is I don’t eat pork.
Thanks :)
Guga needs to cook Python meat. The state of Florida is encouraging people to eat them since they’re invasive. Since he lives in Florida he should make a python recipe
@BIGFOOOOOT He lives in Florida now. He also cooked lion fish because it’s invasive so I thought this might be a cool thing to do
@BIGFOOOOOT merry Christmas to you too!!!
Oxtail needs a long simmer to keer the tenderness! I love it,
Lol just had venison tonight, we slow cooked a roast with veggies and it's amazing. Yesterday we made venison ring Boulogne and it's of my favorite meals
At first I was like: that's a LONG toungue. But then I realised.. oh it's most likely a tenderloin lol
Me too lol
Same
Same here
Not a tenderloin.
Na that's backstrap right there homie
dude I just prepared a bunch of bacon wrapped venison backstrap medallions when this showed up on my feed
I love this mystery meat series. You should try to get every part of the cow, like intestines, brains, bladder, lungs, Oxtail, Sweetbreads, and eventually have an event where you get together with people like Mr Beast and other TH-camrs, and cook an entire cow, maybe feed a thousand people, and have all parts of the cow, like a youtuber who mostly cooks with offal also, and make it into several episodes for everyone involved... someone has to be the first person to cook all of an entire cow and document it!
This was the easiest of them yet, but I eat deer meat all the time. Great video!!!
As a Finn, I often wonder "Why do people hate so much taste a game?"
Moose is like 5 star food here
As an American, I can tell you I don't understand it either. It's like people dislike things with flavor.
As a cook will tell you that it really depends, meat from animals that are not grown in farm has different taste because of the food that they eat on the wild, where it finds that food also gives on the flavor is it closer to the sea or is it closer on the mountains, is leaner for certain or at least has different fat on it animals that grown in farms the fat has white color and I wouldn't recommend eating it, while animals that grown in wild the fat that "they may have" is closer to yellow as a color and during the process of cooking will melt most likely.
Game tastes funky that’s why
Respect Finns. Or they will hate you if you don’t.
I'm with you, but American tastes have been heavily affected by 100+ years of purity obsession where we associated deep flavor with spoiled or low quality food. We will eat lamb, but not sheep, chicken but not an aged rooster, popular breeds of cow/pig are often the least flavorful, every American born cheese is just a milder version of a foreign cheese, etc.
Looks like deer loin if id ever seen one
That's Venison "Backstrap". It comes off the outside of the carcass from the same location that you would find a New York Strip. Preparing it as a roast is always good, or pan fried like chicken fried steak and using the drippings to make gravy over the meat and home fried potatoes.
I over thought this so much. I thought maybe it’s deer and then was like: nah it’s mystery meat it can’t be that simple
1st thought was a whole elk/venison loin
Now I've watched the video, my recommendation for venison is to cook it to a slightly lower temperature than beef as it doesn't have the same amount of fat. It being rarer gives it a nicer less gamey flavour imo, too.
Guga, you should have made a Wellington out of it.
THIS!…👆🏼
Dammit I have been trying to think of what that's called for days now. We just bought a beef tenderloin and I know the exact recipe, but what it's called wouldn't come through for some reason. Too much going on up there I guess.
Fry it with some flour and Seasoned salt and make a homemade gravy to dip it in. Super good
I always toss my venison in a little cilantro/parsley butter right at the end of cooking before leaving to rest and serve it with a beef and rosemary gravy, had it yesterday and my mouth is watering just thinking about it
My first thought as a hunter seeing how lean it was that it was a venison back strap 😂
Reach out to Steve Rinella, he raves about sous vide cooking and he would likely take you hunting.
It would be so funny to see Guga our west hunting some elk 😂 like worlds colliding
Deer sausage is absolutely AMAZING!
The best part of the deer the backstrap
Looks like a deer backstrap, not a tenderloin.
A backstrap is just a whole tenderloin
@@akra4424 not exactly
@@akra4424 incorrect, the tenderloin runs along the spine inside of the rib cage and the back strap runs along the spine on the outside of the rib cage, two different muscles.
@@akra4424 that is incorrect sir, a back strap is a strip loin. And tenderloin comes from the interior rib below the spine.
After years of hunting white tail, I immediately knew it was back strap lol
Same
Back strap, it looks like venison based on the blunt red color and silver skin and the fact that it’s very lean, and you did mention it had a strong smell, and venison has a distinct smell, but it could be bison
Venison! Yum!
The moment I saw it I knew it was deer backstrap. I have some of that at home right now.
You need to make an experiment where you compare deer, moose and elk meat.
Yes
Throw in some antelope and mule deer.
Add rocky mountain sheep to the list, I've been told it's the best of the bunch with elk a very close second. Also, prairie moose that feed on grain & grass are pretty damned good too but prairie elk definitely edges it out by just a hair.
I really want to try elk... I've heard it is NOTHING like regular deer.
This is actually something I've sous vide many times. Deeeeeeeeelicious.
if you want to get rid of the gaminess just brine it in some salt water for a couple hours I don't do it for very long because I like a little bit of the gaminess in venison but if you want to get rid of it completely brine it overnight. great video Guga. good luck if you end up going hunting 👍
I saw the thumbnail and was like “oh dope venison.” Glad to know my eye is still trained.
For anyone who ever wants to cook venison at home just a word of advice thats a must do, NEVER EVER over cook venison. if its ever cooked more than medium rare it will turn to leather i promise you.
And if it's undercooked you can get worms that don't go away until treated with medicine. Made me not want to touch it again.
@@dokaplan1 if you undercook it and somehow don't notice whil eating it then u shouldn't be eating it lol
@@dokaplan1 😯 I didn't know that! Thank you.
I've had deer at medium well and it not be hard and chewy like leather
If you cook it past medium rare you’re buying it, the culinary version of you break it you buy it.
Venison "back strap", or loin.
I live in Iowa and this is my 10th year deer hunting i've been going since i was 5.
Me: "Huh. This looks like a tenderloi- Oh no." *Insert **_that_** How I Met Your Mother quote.*
Its a whole tenderloin
🐴
spoiler
Of what animal?
@@Vincento-san Buffalo ig
Deer*
It always cooks so perfectly
Looked like a tender loin but the end part lol
I texted Robert for you Guga, let’s make this video happen!!! Can’t wait to see it! I’m looking forward to it!
Deermeatfordinner?????