Episode 254: The Best Wild Game Recipes for the Holidays
Description
Summary
In this conversation, Justin Townsend and Adam Berkelmans explore the creative and experimental aspects of cooking, particularly focusing on unique roasts that combine various meats. They discuss the idea of a 'Frankenstein roast' and encourage adventurous cooks to embrace the unexpected in their culinary endeavors.
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The Art of Venison Sausage Making
Links:
Adam’s Guide to Making a Venison Sirloin Tip Roast
Brad Trumbo’s Guide to Making a Sous Vide Venison Roast
Dustyn Carroll’s Recipe for a Slow Cooked Venison Shoulder Roast with Veggies
Justin’s Guide for Making a Neck Roast in the Slow Cooker
Chase Waller’s Wine-Braised Antelope Shoulder Roast Recipe
Justin’s Indigenous-Inspired Recipe for Juniper Braised Arm Roast with Wild Mushrooms and Hominy
Justin’s Guide to Making the Best Mississippi Pot Roast from Scratch - No Store-Bought Fillers!
Justin’s Citrus Smoked and Braised Venison Shanks
Natalie Auer’s Marry-Me Venison Shank Osso Buco
Don’t Forget New Years! Justin’s Hoppin John with Venison Shank
Amanda Altman’s Venison Wellington Recipe
Jeff Benda’s Jackalope Wellington Recipe, Made with Pronghorn and Jackrabbit
Brandon Dale’s Beer Can Smoked Venison Crown Roast Recipe
Adam’s Guide to Making a Turducken
Brandon Dale’s Teriyaki Glazed Duck
Quincy Milton’s Smoked Duck with Apple Maple Mop Sauce
Amanda Altman’s Spicy Pomegranate Glazed Duck
Adam’s Guide to Spatchcocking, Dry-Brining, and Roasting a Turkey to Perfection
Matt Dollenbacker’s Recipe for Smoked Carp Dip
Dustyn Carroll’s Recipe for Mushroom Stuffed Venison Tenderloin
Adam’s Recipe for Seared Mallard Breasts with Stewed Plums
Danielle Prewet’s Dijon Roasted Hungarian Partridges
Justin’s Wild Turkey Breast Kiev
Adam’s German Christmas Goose Breast for Two Recipe
Justin’s Roasted Quail with Corn Bread Stuffing
Adam’s Beer-Braised Goose Legs on Egg Noodles with Red Cabbage
Ben Burgholzer’s Pan Roasted Halibut Over Wild Mushroom Risotto
Lindsey Bartosh’s Venison Steaks with Whiskey Cream Sauce
Justin’s Seared Duck Breast with Pumpkin Cream Rigatoni
Lindsey Bartosh’s Pheasant Pumpkin Cornbread Stuffing
Gunnar Emberg’s Wild Game Sausage Stuffing
Adam’s Hen of the Woods and Wild Rice Autumn Salad
Adam’s Baked Wild Mushroom Rice
Adam’s Baked Black Walnut Brie in Puff Pastry
Adam’s Guide to Making Your Own Spruce Tip Syrup
Brandon Dale’s Recipe for Wild Sumac Negronis
Takeaways:
Culinary experimentation can lead to unique and memorable dishes.
Combining different meats can create exciting flavor profiles.
Creativity in the kitchen is essential for culinary growth.
Not every experiment will succeed, but the journey is valuable.
Embracing the unexpected can lead to culinary fame.
Beginners should start with simpler recipes before experimenting.
The concept of a 'Frankenstein roast' embodies kitchen creativity.
Cooking is as much about science as it is about art.
Adventurous cooking can inspire others to try new things.
Every great chef has had their share of kitchen failures.
Keywords:
Cooking, culinary experimentation, roast, kitchen science, venison, elk, antelope, caul fat, creativity in cooking
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