Call in the Geese. An environmental problem solved when you cook up some wild Canadian Geese breast on the grill. Over 90% of the meat in a Goose is the breast, so many hunters use the “breast-out” method when preparing geese for a meal. Watch Jitterbug demonstrate the technique, put together a Chairman Goose Marinade for tenderizing and flavor, and grill it slow over a pit fire.
Wednesday, November 4, 2020
Steven Rinella gives a very detailed, step-by-step account of how to gut any horned or antlered game.
Tuesday, November 3, 2020
Gordon heads to Georgia and learns how to hunt and butcher wild boar, then cooks up a feast. From Gordon Ramsay’s The F Word
Monday, October 19, 2020
It's nearly Pheasant season here in Kansas so Chef Tom takes some Pheasant breast from last years hunt, wraps them in bacon and cooked them up on our Yoder Smokers YS640.
Tuesday, October 13, 2020
Fresh grilled Pheasant is on the menu at the Pit. Watch Jitterbug prepare a Fall season favorite, Apple Maple Pheasant. And it's real easy to do as shown by the BBQ Pit Boys
Monday, September 28, 2020
Monday, September 21, 2020
Wednesday, September 16, 2020
One of the most important things to remember when making an Italian venison stew is that because it's such a tender meat it will take less time to cook. Adding in some fresh basil and other ingredients brings out an incredible flavor. Learn more about how to make a simple Italian venison stew with tips from a professional chef in this free online video.
Monday, September 14, 2020
This episode of Veritas Adventures features a quick and easy grilled dove recipe that is fantastic! Join us for the cook out and stay tuned for more fun adventures coming soon...
Monday, August 31, 2020
Adventure Cooking Dove with Wild Rice The Global Outfitters Show Season 2 Episode 1 - Video
Monday, August 24, 2020
In This video I show how to prepare and cook Canada Goose Breast,I start by breasting the bird out,then attempt to cook the breast like a steak( with very pleasing results),and serve it with a great,red wine and blackcurrant sauce.Considering this bird is not the most prized of the goose family it turned out fantastic. Please note this Goose was breasted out,but the remaining meat was not wasted.
Monday, August 17, 2020
Saturday, August 15, 2020
Monday, August 10, 2020
Chef Jimmy Dean at the Guide's Inn in Boulder Jct. WI shows us how to make Pan Fried Walleye, his number one seller at his restaurant.
Monday, August 3, 2020
Monday, July 27, 2020
Feral hogs are a nuisance but they sure are tasty if cooked right. Regional cooking expert Jesse Griffiths, author of "Afield: A Chef's Guide to Preparing and Cooking Wild Game and Fish," turns these wild pigs into a melt-in-your-mouth southwestern classic