Part 9/18:
The Art of Cooking and Preserving Wild Game
A significant portion of the discussion shifts from fighting to culinary arts, particularly cooking wild game. The narrator shares detailed stories on preparing elk neck, an often-overlooked cut regarded as tough but incredibly flavorful when cooked slowly. The process—searing, seasoning with rubs, slow-cooking at low heat for hours—is described vividly, highlighting the art and patience required.
The conversation emphasizes simplicity in seasoning, advocating for minimal ingredients like salt, olive oil, and basic rubs, trusting the process of low and slow cooking to develop flavor. Resting meat properly after cooking, in a Yeti cooler or similar container, ensures optimal tenderness, a technique the speaker practices religiously.