This wild game twist on a traditional Italian recipe uses ground venison to create a rich, hearty meat sauce that's ideal served over pasta for the big Sunday family meal.
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...
Shanks—the four forelegs on any four-legged animal—are among the most under-appreciated cuts. They’re so packed with sinew and silverskin that they’d be nearly impossible to grind for burger or chew through if cooked under high heat, but if you go low and slow all that tough stuff breaks down into delicious gelatin and leaves behind savory, flaky meat. With smaller big game, like the whitetail deer I’m working with in this video, I like to leave...
Today on the show we’re talking venison and I’m joined by wild game chef, cookbook author and the host of The Sporting Chef TV show, Scott Leysath. To listen to the podcast, click the Play button in the orange bar...See omnystudio.com/listener for privacy information. Learn more about your ad-choices at https://www.iheartpodcastnetwork.com