How To Make a French Cut Venison Roast with Ryan Callaghan

Video: How to Make a French Cut Venison Rib Roast

Don’t let the name throw you. Call it the Freedom Cut if you want, but you really should learn the absolute coolest way to remove and prepare your deer ribs and loin. A French Cut Rib Roast is really just a piece of the loin or backstrap left attached to the tops of a few ribs. It’s a common product in a fancy package, the kind of meal you’d make for a special occasion or special people, like a Christmas dinner or a big date. It looks cool on the...

Video: How to Properly Cut a Venison Steak

Like most things in life, there’s a passable way and a proper way to cut venison steaks. Clean-cut, uniform chunks of meat will simply freeze better, cook more evenly, and taste better. I always preach the deliberate approach and attention to detail when butchering, and that is especially valuable when making steaks. The best steak cuts from a deer come out of the hindquarters, also known as hams. Remove the hindquarters from the carcass and then...

Ep. 15: Ryan Callaghan

Ryan Callaghan, the long bow shooting, public lands loving, mustached Idahoan, joins me for his second appearance in episode 15. First Lite’s Director of Conservation and Public Relations, hunting guide and frequent contributor to MeatEater, Callaghan is just damn fun to have in hunting camp. He joined me and Casey Butler in Sonora, Texas for a crazy Axis deer hunt in the rut. We battled chiggers, ticks, 105-degree temps and the occasional...