Grill This Smoke That - Curried Caribou (Canadian Arctic, Part 2 of 4)
In this episode inspired by the Canadian Arctic, Steph The Grilling Gourmet Legari is joined by Inuk Chef, Trudy Metcalfe-Coe. In this segment they prepare curried caribou for the grill. Make sure to watch part 4 to see how it turned out!
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How to Cook ELK STEAKS - Is Elk Better Than Beef?
You guys had been requesting this video for a long time and I'm going to make you all happy... Today I will teach you how to cook the best elk steaks you'll ever have with the help of some magic powders. If you ask any experienced hunter what is their favorite wild meat 95% of the time the answer will be Elk. And it is because besides the fact of hunting such a magnificent animal Elk meat is highly prized for its flavor, consistency, and health benefits. Strong red colors, low in fat, and high in omega 3 are some of the great things this meat has to offer. In fact, elk meat has less fat and cholesterol than veal, chicken, beef, or pork and it is high in protein, iron, magnesium, phosphorus, potassium, and zinc.
I truly hope you enjoy this video as much as we did. Like and subscribe for more!
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How to Break Down a Deer Hind Quarter
On today's episode with Cook with Cabela's, learn how to break down a deer hind quarter. This food processing tip will make your harvested meat easier to cook.
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Bacon Wrapped Stuffed Venison Backstrap | Legendary Recipe
Yes, we know venison backstrap is darn right delicious as a stand alone cut of meat, but every now and then it’s nice to spice things up. What better way to do it than stuffing it with cream cheese, jalapenos, and wrapping it in bacon???
INGREDIENTS:
• Deer backstrap – pounded flat
• Bacon – thin sliced
• Cream cheese
• Garlic powder – not salt
• Salt and pepper
• Steak seasoning of your choice
• Mushrooms
• Jalapenos – sliced in small slivers
• Onion – sliced in small slivers
• Toothpicks
DIRECTIONS:
1. With a meat mallet, pound meat until flattened. (Butterflying meat with a knife first speeds up process.)
2. Dust the backstrap with garlic powder, seasoning salt, kosher salt & pepper.
3. Spread cream cheese on one side of meat, sprinkle with jalapenos, onions, and mushrooms. Add some shredded pepperjack if you’d like.
4. Roll meat and wrap with bacon & secure with toothpicks. Place in glass or ceramic baking dish.
5. Bake or grill until bacon is done. (400°F for 30 min in oven). Set to broil to crisp bacon. Grill over medium high heat.
6. Remove from heat & let rest for 10 minutes before slicing – if you can wait that long!
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easy oven roasted ribs no sauce needed. full recipe
ingredients:
1 rack spare ribs / 4lbs
1/4 cup oil
1 tbsp pork rub
1 tbsp seasoned salt
1 tbsp sazon
1 tbsp paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp complete seasoning
1 tsp black pepper
2 tbsp brown sugar
ribs should be cooked uncovered.
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Juicy caribou burgers recipe ???? Easy step by step cooking video!
These caribou burgers are packed with extra beef tallow and seasonings to make them super juicy and flavourful. Caribou meat can be a little bit “gamey” because it is a wild animal, but with all the incredible flavours in this recipe you wouldn’t know!
Get the full recipe & instructions here -
INGREDIENTS
Caribou burger patties
2 pounds ground caribou meat
2 tbsp melted beef tallow (plus extra for frying)
1 egg
2 tbsp flour (I used gluten free)
1 tsp salt
1 tsp onion powder
1 tsp garlic powder
1/2 tsp pepper
1/2 tsp paprika
Toppings
Hamburger buns
Butter
Lettuce
Red onion
Mayonaise
Mustard
Ketchup
This recipe is a result of a collaboration between me and Candace at Northern Nomad Outdoors & Yoga in Whitehorse, Yukon. She supplied the ground caribou meat, and I developed the recipe ????.
Please keep in mind that Candace, as an Outfitter, practices ethical selective harvest hunting. This means not shooting the first animal they see as well as going for the older males that are on their way out. This promotes the increase of population, not a decline. Outfitters are stewards of the land, conservationists and wildlife managers. It is important to Candace and I that we respect and make use of the whole animal – a term many call “nose to tail” eating. An example of this is using both the bones from an animal to make bone broth, and the extra fat to make tallow or lard.