Wednesday, November 30, 2011

Love of the Hunt TV: Soy Ginger Turkey Breasts in the CanCooker

This is a segment from Love of the Hunt TV. In this episode, Brad shows you how to make Turkey Breasts using Hi Mountain Seasonings, a Weston Vacuum Sealer, and the Cancooker. The recipe is below:

Soy Ginger Turkey Breasts

2 turkey breasts
Hi Mountain Soy Ginger Marinade
balsamic vinaigrette
extra virgin olive oil
1 onion
4 carrots
2 stalks celery
4 small potatoes
1 can beer

Following the instructions on the package, mix together the Hi Mountain seasoning, olive oil, and vinaigrette. Place the turkey breasts into a Weston Vacuum Sealer Bag with the mixture and seal with a Weston Vacuum Sealer to marinate*. Refrigerate for 24-48 hours for maximum marination.

Once marinated, pour the beer into the bottom of the CanCooker. Cut up the vegetables and place them on the CanCooker rack with the turkey breasts. Close the CanCooker and place it over any heat source. Once it begins steaming, the turkey should be ready in about an hour and a half. 

*Tip: Fold a paper towel into a long strip and place in the bag before sealing to stop the juices from entering the vacuum chamber.

Friday, November 25, 2011

Monday, November 21, 2011

How do I get roasts and different cuts from wild game?

Lonnie from Henryetta, OK asked:

Is there a way to get a diagram of deer and hog cuts? My kids both started hunting this year and we are trying to process our own. We'd like to try getting roasts and such.  It's just been steaks and burger. Haven't tried on a hog but planning. Thanks!

Thanks for the email Lonnie!

My advice would be to get the Deer and Big Game Processing DVD that is on The Hunter's Butcher Shop website. Just click Videos at the top of the homepage. I've also included a link so that you can just click here: Deer and Big Game Processing DVD.

If you have more than one hunter in the house, you're going to need it. The diagrams will cost more than the DVD and the DVD contains over 3 hours of step by step instructional information to help you with everything from field dressing to skinning, caping, proper aging of the carcass, quartering & de-boning, and the majority of the DVD is spent defining all the cuts available from each primary muscle in the animal. This is very helpful for beginner to advanced processors. The game processing library with all the titles is also a great value with all the information you will ever need! 

Good luck!

Brad Lockwood

Sunday, November 20, 2011