How to Cut a Spearing Hole

Video: How to Cut a Tomahawk Steak

A tomahawk chop is nothing more than a backstrap steak with a rib for a handle—but you don’t need to tell that to your friends or significant other. Just let them go on thinking you’re a gourmet wild game chef and that you put some extra special effort into the meal you made for them. They’ll feel good, you’ll feel good, and dinner will taste good. This neat cut is actually quite a bit easier to prepare than it might appear. You do need to saw...

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...

How to Whole-Fry a Fish

This preparation of a whole, crispy panfish riffs heavily off the concept of the bloomin’ onion. The fish is scaled and gutted, then the fillets are slightly cut away from the body (but make sure to leave them still attached). The goal here is to expose some of the flesh and create more surface area for breading. Check out the picture of the bluegill below to see what I mean. This eater-friendly version of the whole-fried fish is a favorite at my...