Hands on Venison Butchering

Mastering Deer Butchery:

A Hands-On GuideIn this episode of the Okayest Cook Podcast, host Chris Whonsetler is joined by Andy Heiser for an in-depth, hands-on breakdown of butchering a deer. The duo discusses the various cuts from the rear hindquarter and front shoulder, offers tips and tricks for meat preparation, and emphasizes the importance of understanding where your food comes from. Chris and Andy also share notable meal experiences and discuss different recipes and cooking techniques for venison. They cover essential equipment, safety tips, and the importance of properly trimming and cleaning meat for optimal flavor and quality. This episode serves as a comprehensive guide for hunters and home cooks looking to maximize their yield and culinary experience from hunting.

Mentioned in Episode:

- Meat Eater Cookbook: https://store.themeateater.com/products/the-meateater-fish-and-game-cookbook?variant=42137336283234

- Yeti Bowl Affiliate Link: https://yetius.pxf.io/o42nme- Anova Vac Sealer Affiliate Link: https://alnk.to/3njQBc7

- MEAT! Grinder Affiliate Link: https://alnk.to/eZJRl43

- Outdoor Edge 20% off Code: OKC20- Blade Roast Highlight Reel: https://www.instagram.com/reel/DRrsb3ogALU/?igsh=ZTJuMXB3YWE1cWVo

- Jeremiah Doughty: https://www.instagram.com/fromfieldtoplate

- Browning Meat Wrong: https://open.spotify.com/episode/51vndcELPel7myHCioU2WQ?si=55e663eb1cd4448e

Chapters:

00:00 Introduction and Podcast Setup

00:42 Hunting Season Updates