Hunt & Cook #2 - Pulled Venison Burgers!

[@engineer6250]

Sasha is like me. What once was a six pack nowadays is a Keg!

[@dave_724]

another great video johny never get bored of your content down to earth and every day relivent

[@teamflanneloutdoors5631]

Absolutely brilliant. Mother Nature's bounty is why I hunt and fish and forage. It is how things were meant to be. I suggest if you haven't yet to try the heart. Whitetail deer heart Fajitas have become my favorite over the years. Wonderful cut of meat!!

[@ecmmechaicsuk9535]

Great vid , More power to you !!!

[@wholeNwon]

In the U.S. we're dealing with chronic wasting disease caused by a prion. It's spreading widely but a jump to humans has not YET been detected. Since an animal may be infected for a year or more before it becomes symptomatic and the exact sensitivity of the "test" for it, if available at all, isn't known, I wouldn't eat any meat that could even possibly be infected. It's a bad way to die.

[@heljos2487]

You can have your meat tested by many butchers and the Game Commission does it for free (takes longer).

[@lucjan1182]

As always...Good vids Nice!

[@TheSpaniel1]

You two are nothing short of a top pair of blokes👍🏻

[@akeyuk]

Once you have made the burgers try dipping the whole thing into the gravy / juices so that the bread soaks it up :)

[@danhill6333]

A little too much of Jon's backside during the stalk. 😂 The burgers looked awesome. Sasha, that's almost getting on to a party ball. Coming from a guy with no room to talk. 🤪

[@sasha.novakovic]

I blame it on the job Dan!

[@Knife1437]

@17:45 fly is undone haha

[@tgsoutdoors]

Pervert 😂

[@jamessparrow6549]

Keep up good work

[@greghart6310]

Yummy! Can't beat the flavour of venison, only thing in the world I truly crave, well apart from a cold beer on a hot day (I live in Africa - we take our beer ice cold).

[@magnuswickland6415]

Nice

[@apoint5film743]

That looks lovely, but more of a daube then 'pulled meat dish'. Try using either shoulder, breast/brisket as they have just the right amount of fat for you to slow cook with out a sauce just thier natural juices and drippings. Use a dry rub and slow cook at 100C in a covered casserole dish, shred when tender enough to tear witb a fork. Mix with a bbq sauce hot or cold. Keep the videos coming.

[@therickpound]

Sling !

[@garrl007]

WHERES THE LAMB SAUCE?! ITS FUCKING RAAAAWWWWWWWWWW

[@DFox-ud3gx]

Nice stalk bad music

[@lucjan1182]

I did like the music , bit too loud thou.

[@connorjackson1660]

5,000 years of ancestry hit him... and probably quite a lot of booze