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One of my absolute favorite cuts of venison that too often ends up in the ground pile. Slow braise for incredibly delicious slow cooked meat. 4 hours in a Traeger will blow your mind. Recipe tomorrow! #venison #deer #hunting #wildfood #traeger | Chef Mike Robinson
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How to Make Steak Tartare 🥩 - THE TARTARE SERIES ep. 1 FULL RECIPE BELOW ⬇️ INGREDIENTS: - 250g beef (SEE NOTES BELOW ON CHOOSING THE RIGHT CUT) - 1/2 small shallot - 1 tbsp chopped gherkin pickles - 1 tbsp chopped capers - 1 tbsp chopped parsley - 1/4 bunch chives - 1 tsp Dijon mustard - 1 tbsp lemon - 2 tbsp olive oil - tobasco, Worcestershire to taste - salt and fresh cracked pepper to taste - 1 large russet potato - 1L canola oil (for frying) - 1 head gem lettuce - 1 egg yolk NOTES ON CHOOS
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🥩 𝐖𝐡𝐚𝐭 𝐝𝐨𝐞𝐬 𝐚 𝐡𝐚𝐥𝐟 𝐛𝐞𝐞𝐟 𝐚𝐜𝐭𝐮𝐚𝐥𝐥𝐲 𝐥𝐨𝐨𝐤 𝐥𝐢𝐤𝐞 𝐨𝐧𝐜𝐞 𝐢𝐭’𝐬 𝐜𝐮𝐭? In this video, our head butcher, walks you through the entire breakdown of a half beef — from tongue to oxtail — so you can see exactly what comes with it. All steaks are cut 1¼” thick, with filets cut at 1½”. For this half, we cut all possible roasts, but that’s completely up to you. When you buy a half beef, every cut is customizable on your cut sheet. For example: • More roasts = fewer pounds
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