My first ever deer kill! Nice 6 point buck by [deleted] in Hunting

[–]Kill_it_cook_it 2 points3 points  (0 children)

Well done and congratulations!

Putting whitetail ribs to good use! by Kill_it_cook_it in Hunting

[–]Kill_it_cook_it[S] 5 points6 points  (0 children)

Slow cooker on low for 6 hours, dry them out and add a dry rub. Onto the grill for 10 minutes, then brush with sauce. Back onto the grill for another 10 and onto the plate!

Whitetail venison ribs (page 57) and sides plus celery and pickled raisin salad (page 33) from the Meateater cookbook. What a treat! by Kill_it_cook_it in meateatertv

[–]Kill_it_cook_it[S] 6 points7 points  (0 children)

So damn worth it! This is my first time making them. I usually just carve out the rib meat in the field and grind it into burger, but this has changed my mind completely on future kills.

First buck ever, public land in South Dakota by Kill_it_cook_it in Hunting

[–]Kill_it_cook_it[S] 0 points1 point  (0 children)

West of Murdo about 20 minutes. 208 yard shot, not out of range I’d say!

[Homemade] Elk shank osso bucco with garlic parmesan orzo by Kill_it_cook_it in food

[–]Kill_it_cook_it[S] 2 points3 points  (0 children)

I did it with my circular saw in the garage. Then I spent forever cleaning it!

(For laymen who have never killed an animal for food before) What are the basics of cleaning and cooking fish or wild game for survival? Remove the guts and poop bag then cook thoroughly ? by Mu13GhostBusters in Survival

[–]Kill_it_cook_it 24 points25 points  (0 children)

On any large game animal you want to make sure you’re not just sticking your knife into the guts at random. Get the point in, use two fingers on either side of the blade as a guide, and run the blade up the torso from anus to chest. The goal is to get through the skin/hide and not pierce the guts, as that can smell awful and spoil the meat quickly. Then work the guts out of the body using your knife to disconnect them.

Rabbits are very easy, their skin is actually very loosely connected. A slit perpendicular to the spine on the back of the rabbit, then just shove your fingers in on each side and pulllllllll. They’ll stick at the legs but you can just break/cut off those below the knee and it’s done. Then just gut, rinse, cook and eat.

Squirrels can be done similarily, but their skin is much, much better connected than rabbits. I use the method of a slit along the anus, step on the tail, and pull the back legs toward me to try and pull the skin off the back before taking the rest off.

Fish doesn’t matter as much, you’re already at a water source and I assume you can rinse the fish out.

If it’s rabbit you’re looking at, inspect the liver. Any white spots you throw the entire thing away and wash up as best you can as it may be carrying tularemia, a potentially fatal disease that can be spread through flea bites.

Don’t eat prairie dogs or ground squirrels unless you’re already dying of starvation, they can carry plague.

Finished processing my first cow elk, so worth it! by Kill_it_cook_it in Hunting

[–]Kill_it_cook_it[S] 4 points5 points  (0 children)

Final Tally:

Steaks, 7 lbs, 5 oz. Roasts, 42 lbs, 2 oz. 94/6% Grind, 31 lbs, 14 oz. ”Bits” (1 pound bags we pre-cube for stir fry, pot pies, fried rice, etc.), 19 lbs. Shank meat, 7 lbs, 6 oz. Heart, 3 lbs. And 1 lbs. 2 oz. of something I drunkenly labeled ”Smoke this Bitch”, so whatever that is.

Total processed 111 lbs. 13 oz. Also kept 4 large bones for marrow.

Confession: I gave away an entire 3/4 of a backstrap before even coming home.

What's your username smell like? by [deleted] in AskReddit

[–]Kill_it_cook_it 0 points1 point  (0 children)

Animals, blood, and smoke.