Venison Heart Bulgogi

Ep. 228: Venison is the New Kale

Steven Rinella talks with chef Michael Hunter, Brody Henderson, Corinne Schneider, and Phil Taylor. Topics discussed: The omnipresence of dandelions; gas station diner to big time chef; the irony of applying preservation techniques to food and then eating that food right away; Steve overriding his own “first in, first out” freezer rule; woodcocks dropping bowels; cattails; vegans both protesting and supporting your restaurant; accidentally outing...

Tips for Better Ground Venison

There are a lot of benefits to grinding your wild game at home rather than taking it to a processor. The obvious reason is having control over the entire process, knowing that only your hands touched your food. You also get to make decisions about how much fat you want to add and what seasonings you want to use in your sausage. Plus, if done correctly, home-ground meat will have a better texture, which makes a huge difference at the dinner table...

Venison Heart Bulgogi

Bulgogi translates to “fire meat” and is commonly found in Korean barbecue.  Most of the time you will see it made with really thin slices of beef or pork, especially sirloin or short ribs. Sometimes these meats are cheap, tough cuts, but they do well sliced thinly against the grain, marinated for a long period of time and flash seared. The heart is already very, very tender and so it’s not as important to cut thin, but it will absorb the...