Episode 171: Butchering and Cooking Wild Game Ribs and Brisket

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Ribs and Brisket of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Snow Goose Camp - Feb 2024 Recipes: Savory Venison BBQ Ribs - Brandon Dale Italian Venison Ribs - Hank Shaw BONE IN BBQ WILD GAME RIBS - Steve Rinella - MeatEater Venison Brisket Bacon - Alan Bergo Forager Chef TEXAS-STYLE VENISON BELLY ROULADEN - Jesse Griffiths - Meateater Show Notes: Snow Goose Camp - Feb 2024 Ribs Physical description of the cut Intercostal muscle 13 ribs vs 15 ribs per side Batoning technique Baby Back Ribs - Top Spare Ribs - Bottom Rib Tips Culinary History How to cook Fat on Ribs Lard vs. Tallow Age will affect cooking times Brisket Fatty on domestic beef. Lean on Game Front - Point Flat - Rib Flap, Belly portion atop the ribs Loads of connective tissue The word comes from Old Norse for cartilage Culinary History How to cook Learn more about your ad choices. Visit megaphone.fm/adchoices