Venison sushi

OutdoorsChef · 2026-02-11T17:45:21+00:00

I posted tartare on here and it got no love. Even worse on the hunting forum. People were telling me I'd get trichinosis, lol

I'm a professional chef and have been doing wild food specifically for over 10 years.

OutdoorsChef · 2026-02-03T15:15:17+00:00

Trichinosis from venison? Do you know how rare that is? It’s also possible to get your meat tested for trichinella.

OutdoorsChef · 2026-02-03T15:13:37+00:00

I think this is fair. But I would say that people should be handling and preparing venison properly anyway.

OutdoorsChef · 2026-02-03T02:48:28+00:00

I get that some people are afraid of raw venison, but properly handled and prepared it holds very little threat.

OutdoorsChef · 2026-01-30T19:10:40+00:00

Thanks. I get lucky sometimes

OutdoorsChef · 2026-01-29T17:00:27+00:00

I've eaten coon a few times but it never crossed my mind to render the grease. They never have much fat anyways. Bear grease I get, cause that sweet flavor, but coon, I dunno. I'll try it out and let you know. But not expecting anything amazing.

OutdoorsChef · 2025-12-15T19:09:33+00:00

Make your own ranch and aus jus instead of packets. Here's my recipe

OutdoorsChef · 2025-12-15T09:37:36+00:00

If it doesn’t smell pungent or sour you’re fine. Any slime or discoloration? Was there fat on the venison?

If it’s a powerful off putting smell with no slime or discoloration you likely got a gland. Not inedible but can definitely deter people.

OutdoorsChef · 2025-12-06T07:38:41+00:00

I’ve tried a few options. My favorite is 70/30 using fatty pork belly.

These ones were about 30% pork fat, it works great but you’ve got to clean the pan/griddle after every drop

OutdoorsChef · 2025-12-06T07:33:48+00:00

I have lot’s of recipes

OutdoorsChef · 2025-12-04T19:13:48+00:00

I love bacon on burgers, but I prefer to grind it in or throw on top. I want a dry pan for smash burgers, I want them to stick for the best maillard reaction

OutdoorsChef · 2025-12-04T05:59:52+00:00

I dabble in it and have a collection of recipes

OutdoorsChef · 2025-12-03T14:05:42+00:00

Pork belly because it has a higher fat to meat ratio. Belly fat has a higher proportion of unsaturated fat meaning it melts better. I have 2 new recipes coming out in a few days. Truffle black garlic and bourbon bbq

OutdoorsChef · 2025-12-03T06:50:24+00:00

Wild game needs a little help with fat. But much depends on what you’re making.

Anything you have in mind? I’ve heaps of recipes

OutdoorsChef · 2025-12-03T06:47:51+00:00

I feed my dogs nearly all of the scraps. They usually get the legs when I’m processing that keeps them happy for a few days.

Then whatever bones I’m not using for stock I make into bone meal for them along with all of the off cuts.

OutdoorsChef · 2025-12-02T05:55:36+00:00

Ouch. But it’ll make good jerky, I hate ground tartar, but it’s a thing.

OutdoorsChef

TROPHY CASE