Podcast

Podcast Episode 171: Butchering and Cooking Wild Game Ribs and Brisket

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Ribs and Brisket of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. 

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Join our Snow Goose Camp – Feb 2024

Recipes:

Savory Venison BBQ Ribs – Brandon Dale

Italian Venison Ribs – Hank Shaw

BONE IN BBQ WILD GAME RIBS – Steve Rinella – MeatEater

Venison Brisket Bacon – Alan Bergo Forager Chef

TEXAS-STYLE VENISON BELLY ROULADEN – Jesse Griffiths – Meateater

Show Notes:

Snow Goose Camp – Feb 2024

Ribs

Physical description of the cut

Intercostal muscle

13 ribs vs 15 ribs per side

Batoning technique

Baby Back Ribs – Top

Spare Ribs – Bottom

Rib Tips

Culinary History

How to cook

Fat on Ribs

Lard vs. Tallow

Age will affect cooking times

Brisket

Fatty on domestic beef. Lean on Game

Front – Point

Flat – Rib Flap, Belly portion atop the ribs

Loads of connective tissue

The word comes from Old Norse for cartilage

Culinary History

How to cook

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