In this conversation, Chris interviews Drew from the Outdoor Indoor Texan YouTube channel. They discuss Drew's passion for outdoor cooking, his love for hunting and fishing, and his journey into creating a successful YouTube channel. They also touch on topics such as butchering wild game, the challenges of finding reliable wild game recipes, and the importance of experimentation and iteration in cooking. Drew shares his favorite wild game dish, venison pastrami, and offers advice for those getting into wild game cooking. In this conversation, Chris and Drew discuss various topics related to cooking wild game. They talk about the importance of planning and preparation when it comes to cooking frozen meat, and they share their tips for thawing and marinating. They also discuss cooking ducks and the challenges associated with it, as well as their go-to side dishes for wild game. Drew shares his passion for gardening and making hot sauces from his homegrown peppers. They also talk about finding inspiration for new recipes and the joy of sharing their cooking knowledge with others.

Link to Outdoor Indoor Texan YouTube Channel
https://www.youtube.com/@outdoorindoortexan

Instagram @Outdoorindoortexan
https://www.instagram.com/outdoorindoortexan/

Have you every considered using cast iron pans, but thought that keeping them seasoned and clean was too hard?  In this episode, I share my perspectives on utilillzing cast iron cookware and how easy it really is.  

Today I'm cooking whitetail shanks by braising them in a chili sauce that I made from dried chili.  I'm utilizing a chili sauce recipe from Arnie Tex and I would highly recommend you check out the link below to see how he makes it!   This is a simple prep as you just make the sauce, place the shanks and sauce in a dutch oven at 325 degrees for 4 to 5 hours.  Once complete, you can shred the meat and utilize it for tacos, quesadillas, nachos or any application where you would use shredded meat.  

Link to Arnie Tex Chili Sauce
https://youtu.be/ocUVI4VjSeQ?si=VhGnoOs303ajSU_m

On day 2 of the Total Archery Challenge, I sat down with Joel Smith and Judson Brown to talk a little be about TAC and a whole lot about wild game cooking and what we think about it. There's some good tips and lots of entertainment in this episode, so I hope you will enjoy it.

Quesadillas are a family favorite and are very versatile.  In this episode we will cook up some whitetail quesadillas with a simple mixture of onions, peppers and cheese on toasted flour tortillas with a "CRUNCH" to let you know they are ready.  It's also a great way to utilize leftovers when you have steak or roast available!

I had the good fortune to be able to have Kriss Abigail on the podcast to talk about her journey to becoming a professional wild game butcher and how she then uses that knowledge to teach others through her work with other conservation organizations and clinics she holds (such as Hunters of Color, the Texas Wildlife Association and the New School of Traditional Cookery).  In this episode we discuss her perspectives on how to choose a professional butcher, what tools you will need if you want to begin to do your own butchering and some good pointers on meat preservation with a wrap up on her own initial hunting experiences.  It's a great conversation and I hope you will enjoy it.  

You can find Kriss on Instagram at @Kriss_Abigail

She also has her own website at https://meetyourmeat.net

This recipe comes to us from Cowboy Kent Rollins and is intended for ground beef, but I've modified it slightly and use ground elk (and have also used ground whitetail) with no fat included.  I highly recommend trying out this very straightforward recipe for a new dish to utilize your ground meat.  Give it a try and you will be coming back for seconds for sure!  Below you will find a link to the Kent Rollins recipe that I have utilized as the basis for this dish.

Ken Rollins Cowboy Goulash Recipe Link:
 https://kentrollins.com/beef-goulash/

In this episode I cook a whitetail eye of round in a stir-fry using sugar snap peas, matchstick carrots, bell peppers and mushrooms along with a homemade stir-fry sauce (see below).  The recipe is essential one third meat to two thirds vegetables and you can use any combination of veggies you want.  I highly recommend trying this for a quick, delicious and healthy meal.

Recipe for the stir fry sauce:
1/2 Cup Soy Sauce
1/4 Cup Water
TBS Brown Sugar
Tsp Corn Starch

Spring to me is White Bass Fishing and Turkey hunting!  In this episode I'll walk you through the process of frying up a mess of white bass that I caught just the day before.  This is a quick and simple approach that is sure to please.  

This week I found roasted hatch chiles in a jar and a cold front blew into town, so I decided to cook up Elk Green Chile Stew!  I'd never tried this recipe before and was blown away with the spicy robust flavor.  It is a hit that I will be coming back to again and again.  I based my stew on Hank Shaw's Green Chile Stew and his exact recipe can be found below.  I deviated a bit by adding sweet corn and chopped fresh tomatoes.  I also added the potatoes earlier in the cook then he recommended and didn't add any additional water.  All and all, it was fantastic and I hope you will try it soon. 

Hank Shaw Green Chile Stew Recipe:
https://honest-food.net/green-chile-stew-recipe/