New Series: Know Your Wild Game Cuts

[Talyn]

Chef Albert has created a system to make it very simple. Each muscle will fall into one of three categories and cooking methods for each category on the website.

Part 1 Top Round (Tender Cut)

From Field to Table

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[Talyn]

Know Your Cut Part Two: How to Butcher and Cook the Venison Shoulder Clod

From Field to Table

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[Talyn]

Part 4: How to Butcher and Cook the Venison Bottom Round

If you’ve ever found yourself wondering what to do with that long, rectangular muscle from the outside of the hindquarter, you’re probably holding the Bottom Round. It’s not quite as tender as the top round, but it’s just as useful—if not more—when you know how to handle it.

This is one of the most underappreciated cuts in wild game process

 

[Stepvenlau]

Hi Chef Albert, thanks for starting this series your breakdown into quick-cook, braise, and grind categories makes wild game much less intimidating to prepare.
I’ve always struggled with shoulder cuts from whitetail do you prefer a sous vide approach before searing, or straight into braising for stews?
Looking forward to the next installment!

 

[Talyn]

Hi Chef Albert, thanks for starting this series your breakdown into quick-cook, braise, and grind categories makes wild game much less intimidating to prepare.
I’ve always struggled with shoulder cuts from whitetail do you prefer a sous vide approach before searing, or straight into braising for stews?
Looking forward to the next installment!

@Stepvenlau

You can reach the Chef here...

Contact

www.fromfieldtotable.com

 

[Talyn]

Know Your Cut Part Five: How to Butcher and Cook the Venison Eye of Round

The Eye of Round might be the most deceiving cut on a whole hindquarter. It looks just like a tenderloin—long, cylindrical, and uniform—but it’s got a firmer texture and needs the right prep to shine. It’s lean, beautiful on a plate, and ideal for thin slicing or slow cooking.

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