@@jorgscholze1994 Guten tag. I don't think we test for trichinosis unless the meat is exported. USDA just recommends you cook your meat well. Steven Rinella got trichinosis from undercooking a bear he hunted and caught himself.
Hello!!!I'm from Russia. Your hunts are very interesting and well filmed, and the dishes are very appetizing!!! Keep creating for connoisseurs, they will definitely like it!!!
Really enjoy the show and hunts but these cooking shows are so helpful! I've used and enjoyed several of your recipes and like learning about different uses for overlooked cuts if meat. Thank you. Keep it up!
Greetings from Austria. As a Hunter and Chef for more than 30 years i aprechiate each of your Videos. We do the seasoning a little bit different but we work the same style. 🎉❤
Hey Steve! When oh when will you grace us you out in the field. I most certainly miss the historical and poetic aspect you put in your episodes. It’s what made me decide to start hunting.
Watching this has me excited for this year’s deer season! Hoping to have 4 generations hunting on the property for the first time, and hopefully not the last time!
This has been the best cooking video and recipes I have seen tbh I really wish I could see more of it from every hunt that you do I am very curious of what you do with what you hunt I am very new to the channel so I don’t know what you’ve done in the past but like what I seen 👍🏼
For the turkey sausage, I have to say. I know Mr. Rinella knows what he’s doing. But when I noticed his meat grinder catch bowl was nested in another bowl of ice, that’s all I needed to see. Carry on sir. Love the channel.
Would love to see Steve get some classically trained cooks on, or even spend some alone time with one in a kitchen. These recipes are all obviously delicious, but are all hiding the taste of the protein on some nice cuts. The venison braise recipe is almost bang on the money. Best advice in the kitchen is keep it simple. With proper technique the best things you'll ever taste won't have much more than salt and pepper. Keep up the videos Steve.
💯 Steven is right on the duck. Everything else also, but Mallard breast cooked correctly beats tenderloin. Spot on brother. I learned it 15 years ago on accident. My dad helped me. lol. Gonna send this one to the young guys.
Love these episodes! Don't love the 4-5 ads that interrupt a 20 minute video. I make mental notes to not buy from any company that had an ad in the middle of videos. Beginning or end, cool.
@@LM-id1bbexactly, I experienced the same thing. Hence the comment. I have the gnome tusslin with a mermaid shirt, now has a hole in it. Got stickers, one which is of the same gnome cooking up some jackalopes and another which he’s packing out the trophy unicorn.
#meateater G'day Steve, just curious on the venison ribs. Did you remove the inner membrane? Or being cooked for so long, it doesn't matter? NQ Australia, where the Chital/Axis Deer are proflific.
What I love about this show is the respect that Steve shows to the animals. I hate to see those “youtubers” hunting and laughing, joking and showing no respect to the animals that were killed. Hunting is something serious. The animals lost their lives so that u can something to eat.
Don't be such a purist. Respect is important but acting like its a ceremony-worthy act every time is a bit much. Whether its one of my own chickens or a sharp tail grouse, food is fuel. No sense in playing with it or glorifying it.
@ but I didn’t say that u have to glorify the process or make a funeral for then. I just said that u have show respect; that’s it. I think u didn’t understand
I cooked dove last season with just salt and pepper and cooked them medium rare. I swore I was eating filet mignon. I had always cooked them all the way through.
So I am unsure if it would work since I haven't tried it yet. But years ago, my best friend was the GM of a higher end restaurant, and they specialized in game meat, i.e. elk, duck etc. But they would sometimes get quail and he would often make me quail parmigiana. Would that work for dove or duck or goose or he'll anything else?
Mallard duck is the worst abused of all the game meats. By far. I’ve seen people essentially throw them out. Like shooting carp with a bow. But skin-on mallard duck is some of the best meat on earth. Its not a little bit of red. Its red. And its beautiful. The best meat you can get. I’d like to see an episode that is just fish.
Help out a greenhorn. How I deal with the shot? I can't cook with a bunch of #2 in there? I have to teach myself, and I'm just trying to stay ahead of the bird so I don't get too much lead in my meat, but it's hard and I don't hear much about this on the shows. Help me with a rookie question.
I hate shows where you wish you could taste everything versus just watching it and learning….. I have eaten wildgame since I was 3, I’m 54 now and still eating it over anything else…. But to be honest, I can cook it and I have zero idea if I did it right, cause I have nothing to compare it to…. Wish you would come visit my town and have a cooking class, as I would definitely be interested and there
This is the best way to do a cooking show IMO. Full process, A-Z, while not flooding your brain with minute details. Outdid yourselves again guys! ❤
The hymn going during the trout segment got me. Beautiful
Old mate's cooking skills have improved in leaps and bounds since he was preparing rare bear :D
Yeah paid for that one with Trichinosis.
@@Night-Jester In Deutschland ist eine Trichinenprobe für Wildschwein, Dachs und Waschbär vorgeschrieben. Bei euch nicht ? Bären gibts bei uns nicht.
@@jorgscholze1994 Guten tag. I don't think we test for trichinosis unless the meat is exported. USDA just recommends you cook your meat well. Steven Rinella got trichinosis from undercooking a bear he hunted and caught himself.
@@Night-Jester its happens. Thats the way of gathering your own food. Risks are taken and sometimes they dont pay off.
@@ZacharyGreen-y7n Oh yeah definitely worth it to live off the land and independently! Gotta pay to be a player.
Man, this has me so pumped for the Glorious 1st. This season I solemnly vow to make deer ribs and pluck my doves. 18 days! Thanks meateater!
Thank you for your services. You’re a great human being and hopefully you’ll appreciate it for your knowledge and your cooking skills.
Steve, I love how you celebrate the outdoors, nature and the riches it provides! I'm not a hunter, but if I ever see game on the menu, I order it!! 👍
I could watch y’all cook just as much as I’d like to watch y’all’s hunt videos!
Hello!!!I'm from Russia. Your hunts are very interesting and well filmed, and the dishes are very appetizing!!! Keep creating for connoisseurs, they will definitely like it!!!
Don’t ever stop the cooking videos.
Did I hear “Be Thou My Vision” around the 6-7 min mark?? Such a beautiful hymn.
Smoke trout risotto is one of my favorite ways to use smoked trout. Sooooo good.
Really enjoy the show and hunts but these cooking shows are so helpful! I've used and enjoyed several of your recipes and like learning about different uses for overlooked cuts if meat. Thank you. Keep it up!
Always appreciate these types of episodes. Thank you, Steve and the Meateater crew. 🙏❤
The best Turkey I've ever eaten Wild!
The best Trout smoked Wild!
Thanks Steven , I haven seen you cook for use in a while🎉.
JO JO IN VT 💞
Greetings from Austria.
As a Hunter and Chef for more than 30 years i aprechiate each of your Videos. We do the seasoning a little bit different but we work the same style.
🎉❤
Hey Steve! When oh when will you grace us you out in the field. I most certainly miss the historical and poetic aspect you put in your episodes. It’s what made me decide to start hunting.
Heck yeah. Thanks Steve. You’re the man 👍🏻👍🏻🇺🇸
So happy there's another season!!! Lets go!!!
Excelente programa,gracias por compartir esos conocimientos saludos y muchas bendiciones 🙋♂️🙋♀️💖🤙🏻
Watching this has me excited for this year’s deer season! Hoping to have 4 generations hunting on the property for the first time, and hopefully not the last time!
Ole Steven the greatest thank buddy. U the man.
I'm absolutely using the rib recipe this fall. Keep up the great content.
Very well done! Apprecieate all the hard work involved in making this video.
This is what I call great video, just reminds me of growing up
This has been the best cooking video and recipes I have seen tbh I really wish I could see more of it from every hunt that you do I am very curious of what you do with what you hunt I am very new to the channel so I don’t know what you’ve done in the past but like what I seen 👍🏼
My mouth watered the whole video 😂, love to hunt fish and cook, nice video and thanks for the recipes 💪
thank you Steven! 😎👍
Awesome recipes Steve thank you for sharing 😊
You're giving me ideas again, thank you!
For the turkey sausage, I have to say.
I know Mr. Rinella knows what he’s doing.
But when I noticed his meat grinder catch bowl was nested in another bowl of ice, that’s all I needed to see. Carry on sir. Love the channel.
That was perfect, a great way to start eating wild game!! I love mine on the grill so maybe a grill special next for dove, wigeon, deer and grouse!?!?
Be Thou My Vision on guitar now seems like the perfect sort of music for prepping fish in winter
Great video.
effn love this episode. MORE please. ;)
Oooooo cooking episode! Love these!
One of your best episodes! Just need to add some wine pairings.
This blade looks awesome!
Thank you for making such good informative videos
great video! i love your work, sending good vibes from the UK
Now you done it, I’m hungry 😋 ❤ 👍 👍
😛
If I'm feeling lazy, i mix my ground wild turkey 2to1 with Jimmy Dean breakfast sausage. Highly recommend it if you want an easy sausage
Would love to see Steve get some classically trained cooks on, or even spend some alone time with one in a kitchen. These recipes are all obviously delicious, but are all hiding the taste of the protein on some nice cuts. The venison braise recipe is almost bang on the money. Best advice in the kitchen is keep it simple. With proper technique the best things you'll ever taste won't have much more than salt and pepper. Keep up the videos Steve.
Thanks sooo much! Awesome video
Steve is too cool and fun.
Wow ...delicous are these recipes in your cookbook.....
A shoulder roast is one of my favorite things mom made growing up
Your the best Steven
Great episode.
I made some turkey sausage last april with his recipe and its good my nephew loves it but being southern my brother and i added some spice to ours
You live what i see as my end goal in life
💯 Steven is right on the duck. Everything else also, but Mallard breast cooked correctly beats tenderloin. Spot on brother. I learned it 15 years ago on accident. My dad helped me. lol. Gonna send this one to the young guys.
Looks good never tried deep fried dove before, a nother good recipe is duck curry over rice with pineapple and nut and coconut toppings.
Love these episodes! Don't love the 4-5 ads that interrupt a 20 minute video. I make mental notes to not buy from any company that had an ad in the middle of videos. Beginning or end, cool.
Hey, meateater crew get some more gnome shirts and gnome stuff back in stock please!!
For real, those were some of my favorite patterns and my old ones have some damage!
Yes!
@@LM-id1bbexactly, I experienced the same thing. Hence the comment.
I have the gnome tusslin with a mermaid shirt, now has a hole in it. Got stickers, one which is of the same gnome cooking up some jackalopes and another which he’s packing out the trophy unicorn.
Haha. Wearing one now that’s seen its fair share. Really could use some upgrades!!!
Haha. Wearing one now that’s seen its fair share. Really could use some upgrades!!!
absolutely amazing
Looked like Steve wanted to punch Joe when he said that Turkey was not as good as deer back strap...passionate he is about his meats!
But he knows better then to swing on Joe 😂
@@mikecollins8241😂😂
Me winning the lottery is getting to go out with the MeatEater crew.
SPOT ON! Deep fried dove and quail is the SH!T
Love your peak refuel meals Steve! Are there gonna be any other menu's or just the two?
Dam good eating! I ready for fall!
Best damn cooking show I've seen 🔥🔥🔥🔥
what means 'tacky when you touch them'? (about the trout). Love this video!
Amazing video!
Would you consider listing the culinary tools and names of them and maybe insight into where you got them. No pressure. Thanks
Excellent video
This is the good stuff.
Cea mai frumoasă vânătoare este când vânezi si pregàtesti pe loc.
I feel like Baby in Dirty Dancing watching this Steve. “Ur wild!!”
Excellent!
Тот кто добыл и приготовил достоин уважения
#meateater G'day Steve, just curious on the venison ribs. Did you remove the inner membrane? Or being cooked for so long, it doesn't matter? NQ Australia, where the Chital/Axis Deer are proflific.
What I love about this show is the respect that Steve shows to the animals. I hate to see those “youtubers” hunting and laughing, joking and showing no respect to the animals that were killed. Hunting is something serious. The animals lost their lives so that u can something to eat.
Don't be such a purist. Respect is important but acting like its a ceremony-worthy act every time is a bit much.
Whether its one of my own chickens or a sharp tail grouse, food is fuel. No sense in playing with it or glorifying it.
@ but I didn’t say that u have to glorify the process or make a funeral for then. I just said that u have show respect; that’s it. I think u didn’t understand
That sheep ribs looks really good.
Good work.
I cooked dove last season with just salt and pepper and cooked them medium rare. I swore I was eating filet mignon. I had always cooked them all the way through.
"Brought to you by US Boarder Patrol" 😂
nice i love the cooking videos
was that the bullet hole in the ribs? if it was thats hilarious. also these recipes sound amazing good vid.
What was the liquid added to the grind at 14:27?
Fermento!
So I am unsure if it would work since I haven't tried it yet. But years ago, my best friend was the GM of a higher end restaurant, and they specialized in game meat, i.e. elk, duck etc. But they would sometimes get quail and he would often make me quail parmigiana. Would that work for dove or duck or goose or he'll anything else?
First like and comment 😂 great show
What temp if I used bear for the summer sausage?
Imagine what this man could make if he gets the munchies😂
Idk Steve I'm from the deep south of north Carolina we fry our dove like fried chicken. Hard to beat
Mallard duck is the worst abused of all the game meats. By far. I’ve seen people essentially throw them out. Like shooting carp with a bow.
But skin-on mallard duck is some of the best meat on earth.
Its not a little bit of red. Its red. And its beautiful. The best meat you can get.
I’d like to see an episode that is just fish.
You gotta try , deer poop soup dish , and deer laab, squirrels cooked in banana leaves hmong style
Help out a greenhorn. How I deal with the shot? I can't cook with a bunch of #2 in there? I have to teach myself, and I'm just trying to stay ahead of the bird so I don't get too much lead in my meat, but it's hard and I don't hear much about this on the shows. Help me with a rookie question.
You just cook it as is and be careful when you chew
Everything looked amazing.
I hate shows where you wish you could taste everything versus just watching it and learning….. I have eaten wildgame since I was 3, I’m 54 now and still eating it over anything else…. But to be honest, I can cook it and I have zero idea if I did it right, cause I have nothing to compare it to…. Wish you would come visit my town and have a cooking class, as I would definitely be interested and there
I need that roast in my life lmao
Texas T
The season 7 play list is out of order I’m pretty sure.
Hey! Leave the microwave out and it will be good! But also with a little dose of fun into it! 😀
7:43 is peak Steve
Woo! First like and comment!!
On the blade roast, it is CRITICAL to cut the blade in half. Otherwise, the meast is very stringy, with LONG fibers..
Oh it tastes way better 3 days in than day 1
Do you gut the doves before frying? I own the cook book and this episode and the book is not clear on that matter. I’d assume yes, let me know!!!
Sponsored by the U.S. Border Patrol huh. That’s cool.
A good border is the literal start of a good country.
YES SIR...MERICA
Is the fat on the venison ribs still waxy