On this episode of Huntavore, Nick is #sorrynotsorry for calling out your freshly cut venison tomahawk steaks.  Like our popped polo collars from highschool, the cut needs an update.  First Nick walks through some best practices to get a proper Tomahawk on the plate.  Then he offers his update to the cut by taking advantage of the colder season to make it into a crusted roast that will be sure to elevate your hard earned wildgame.  Get ready to sharpen up that tomahawk on this episode of Huntavore.

Maybe Nick is leaning on a bit of click-bait on the subject,  Tomahawk style steaks gained popularity in the early 2000’s after a restaurant in New York began serving the cut.  Since then it's been a huge boom by BBQer’s and grillers.  Wasn’t long before the wildgame boys jumped in with cutting their own from deer and elk.  Couple tips when cutting your own are; leave as a larger 4-5 rib roast, and cut portions after resting,  clean the bones completely of meat and tissue; during roast and sear, wrap the bone in foil to keep brilliant white.  In Nick’s opinion the updated version is kept as a roast, and crusts the outside.  After quickly searing the meat and resting, use dijon mustard as a binder and apply your crust mixture before finishing in a slow oven.  A crust mix Nick used was; pistachios, panko bread crumbs, parmesan, salt, and pepper.

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