The Bryant Land Show

New Foods

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Episode 110

New Foods

 

Today, AB3 shares his five new food experiences. Listen in as he shares his favorite ways of preparing wild game, as well as the “wild game twists” he applied to traditional dishes such as burgers and spaghetti. He also shares his very first experience trying out coon.

 

Episode Highlights

  • AB3 tries out Dominican spaghetti
  • Spicing up deer burger with Lipton onion soup mix
  • Give snow goose or deer heart a try
  • For the very first time, AB3 eats coon
  • Another new favorite: Jalapeño cheddar deer sticks

    • 5 New Food Experiences

     

    • Try out Dominican spaghetti. For a “wild game twist”, use venison instead of beef. Add half a teaspoon of minced garlic, chopped cilantro, very finely chopped onions, sliced red and green peppers, half a cup of milk, a teaspoon of butter, and a chicken bouillon cube. While the original recipe calls for ragù sauce, you can use a Goya or Heinz tomato sauce or paste. Use starchy water and a pasta of your choice.
  • Add an explosion of flavor to your venison burgers with Lipton onion soup mix. In a bowl, mash your ground venison with the seasoning, along with bread crumbs to hold the patty together. Alternatively, you can use an egg or pork fat instead of bread crumbs.
  • Consider trying snow goose heart. Put the heart on a hot plate and season it with salt and pepper. A friend of AB3 also mentioned that the heart is the best part of the deer. Give it a try, even if it’s just to check another unique experience off your bucket list!
  • Known to some as the “trash panda”, raccoon is actually pretty tasty when cooked properly. AB3 finally tried coon for the first time, braised for several hours with a side of sweet potatoes. He may never want to ever take part in the preparation of raccoon, but he would be more than happy to enjoy the final product!
  • Jalapeño cheddar deer sticks are, as the kids used to say, the bomb-dot-com!

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    Three Powerful Quotes

     

    • By no stretch of the imagination am I considered a food connoisseur on any level. I’m just an old country cook.
  • I know what I want. Anything that I’m paying for, I’m not experimenting with.
  • You know the old adage, “I don’t want to know how the sausage is made?” Well, I don’t want to know how the coon’s made; but I’ll take the final product.

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    Resources Mentioned

     

    Bryant Land Show:  https://bryantlandcountry.com/the-bryant-land-country-podcast/

    OnXHunt link: https://www.onxmaps.com/hunt-app

    Traeger Grills: https://www.traegergrills.com

    Patreon link: https://www.patreon.com/bryantland

    BassPro Affiliate: https://bassproshops.vzck.net/NaQx7

     

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    The Bryant Land ShowBy Adam Bryant III: Director, Bow Hunter, ATV Rider, Bryant Land Founder
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