Butchering a Caribou and Homemade Liver Piroshkis

yeah welcome to the cabin we have got a bowl Caribou in the living room that we're going to be processing today if you're not familiar with the Caribou it's somewhere in between the size range of an elk and a deer if this animal was any bigger I'm pretty sure we'd be doing this outside and we're running out of space in the cabin so we're going to get this done today we brought it in yesterday this bowl was frozen we believe it's thought out enough that we can start skinning it awesome hunting season to be able to get this caribou and this is the best part right here we get the reward so Ariel's going to come in here with me we're going to dive on in that's a artery huh that's the muscle he's still good timing he's still frozen so the skinning is taking a little bit longer we want to go ahead and attempt to save the hide to actually tan it so we're going to be doing it on our own at least that's the plan I know with Carib boofer especially in the winter it can be a little bit tricky they've got like hollow hollow fur and he looks pretty good I have no experience tanning this large of a hide so we're just going to be giving it a go we're going to freeze it for the time being and that's why we're taking our time on this part of the process um it's still frozen which is good so once we get the cape off we can start to quarter it out and start getting some cuts off got about half of this done and we have read or heard that these Cariboo get attacked by bugs like pretty pretty treacherous in the summer and they get I don't know if it's called a bot fly but there's a fly that will like lay it's baby underneath their skin and he has two on his hide that we've seen but that's like that's that's good he doesn't have very many at all and we've definitely heard stories of them being kind of infested so this is the back strap back here I'm just going to keep moving along there whoa another quarter down so we've got half of the animal skinned and kind of laid off and we're working on one part of the animal so when we shot this Caribou we were after Caribou so what we did is we gutted it and we kind of just let it freeze it's pretty straightforward so you got the back quarter we have one of these front quarters we just took off and then we've got all this meat kind of Le left on the carcass and we're going to do a lot of that for burger meat except for one of my favorite Parts which is going to be the back strap and as far as knives so far we've been using this is one we really like this is aora this this is another one of our favorites these are all kind of like what we would consider skinny knives this is an italian-made one and this one this is a Benchmade knife and those are some of our favorites to use and then we'll probably switch over to another knife when we're boning out the meat so something like this going to be burger meat when I clean it up it's little Frozen it's hard to get out there it's really Frozen it's hard did you get most of it out oh my gosh ow that hurts my hand so bad it's not even funny it's a nice H look like I they cleaned up that's a nice what would you call that a loin roast well our bony knife got a little bit dull and I'm going to sharpen it up and for the longest time I've been sharpening my knives with just a regular sharpening stone and I still use it it's great for like if you're going out and about but I bought this sharpener a couple months ago I've probably sharpened I don't know less than 10 knives with it there is a learning curve but this thing is awesome it's called a Work Sharp I don't know what model it is I'll list it in the video description but it uses like different Diamond Stones and it has all different grits right now I'm on a 400 and then I'll work my my way up all the way to an 800 which is a really fine one I've been able to get my knives a lot sharper and it's really cool because when they're a lot sharper they last a lot longer so all the ones that uh we've been using in here today those are actually ones we brought out with us hunting I haven't had to touch them and those ones are still sharp so this is our bony knife this is a Victor noox we're getting this one sharpened up I got to get these cleaned up and put these do you want to put what do you want to do with the gross we need to have a bucket or bowl for okay what's in that bowl they're easy to cut when they're frozen don't you think when they're like when ready to eat them mhm we're about halfway there we're going to clean things up a little bit and we're going to put some bones aside I'm going to cut them real quick so they fit in our pot those are going to be for bone broth and we we are getting hungry and if you ever go to a diner the one thing that you usually have on the menu is steak and eggs so that's what we're cooking we've got some backstrap cut up we're going to give this Caribou a true taste test we're going to do it pretty simp simple we're going to cook it in olive oil we're going to do a little bit of salt and pepper on it that's it looks good let's give it a go it looks fantastic we've got some sourdough with Tom how'd you cook those eggs they're all like beautiful and steamy sunny side up eggs look at that okay let's just try just the meat give the sniff test okay don't be throwing your hands up yet you got to taste it you got to taste it I do see why you're throwing your hands up now it doesn't get it doesn't get any better than that I mean there's one particular mousse Eric and I have har harvested that we always like oh that was the best mousse ever um to me not the best mousse ever the best meat ever and this one I see what it touches your mouth but and the the delicacy yeah is so it's like Fon so tender it's like the best smood ever yeah just tastes like pure just delicious meat no uh game flavor like you would get from venison or anything like and I did notice that with this meat it's actually nothing really like venison from a just a regular deer it doesn't have that kind of purplish color it to me it reminds me a lot more of what beef or mousse would taste like that's ins that's insane this is a very good cut this is a back strap but that is a is that the best meat you've ever tasted I don't even I'm going to maybe even argue this may be better than moose and we've had Caribou multiple times but most of the times I think we've had it it's been like either ground Caribou into burger meat or it's been cut with something else to make like a sausage we've never tasted it just straight beautiful clean meat neckles never had a straight Caribou steak unbelievable that is unbelievable I was going to say that's fantastic but it's [Music] unbelievable [Music] la okayy [Laughter] [Music] guys you don't even need the saua look at that just yeah it's that's how cold it is I think it says how cold it is is what's going on is it marrow in there cuz the yeah [Music] comp we're started off this morning getting our bones ready for bone broth um I'm going to let them sit in some cold water with some apple cider vinegar I've never quite tried that tactic we're going to let them sit for about an hour and then we're going to get them into the pressure cans thankfully we're going to be able to do it in two batches the bones are a little bit smaller than I expected they would be Eric got them chopped up this morning with an ax actually because they it was so cold out there this morning they were a little bit um brittle I guess you could say last night we finished up with the hide we've got it stored outside it's going to freeze until I can get to it a little bit later in the spring when it warms up but we kind of scraped off as much of the gunk so to speak that we could and I thought this was pretty neat there's actually a little scobby in here or two Scoobies because this is a really old apple cider vinegar it's been sitting forever so I'm going to pour it in here let's see if we can catch it there we go got a lot to do today [Music] [Music] oh man this is smelling good already I'm excited for this morning when you have an animal that you harvest it's up to you to decide exactly how you want it and it depends on what you like to eat so arol and I really enjoy like ground sausage mixed with a little bit of pork fat and we already have some mousse sausage outside Frozen and that's more of like a breakfast sweet sausage so we thought it'd be really cool for this one to go with more of like a Spicy Dinner sausage almost like an Italian sausage so we've got a lot of peppers and peppercorn some sweet peppers some spicy all ground up those are ready to go we're going to chop up a few more ingredients and then we're get started grinding our sausage including bone BR no I don't know uh 70 lb you say 70 so cold one more Bowl yeah that other one we used to have to oh my gosh you didn't even have the neck folder on I just realized no this neck is we've got two batches so this 5 gallon bucket is is going to be just pure ground Caribou we're going to call that burger meat and then the one over here which has a little bit more in it that's going to be our ground sausage we're going to start cutting in our pork fat now and we're going to add some other pretty cool ingredients so we've got Sano Peppers garlic and onion we've got all the herbs and spices and the pepper that we ground up and then to make it a little bit better we're going to add some cowboy candy marinade so this is like a sugary spicy jalapeno really good stuff four pounds of pork fat oh feeler h looks like honey hope I can mix this in [Applause] here we're taking a little break here the meat runs through that grinder when it's like almost Frozen so we stuck it outside it's still about 20 below out there so it'll freeze up for us and it'll go through this thing a lot faster but we cook some up to make sure that it tastes good so let's give it a go not extremely spicy we more few more I think it is really good too it is pretty much perfect minus the fact that it's not really spicy I mean I'm not really getting that at all definitely I feel like it does taste like Italian sausage though so maybe we'll add some more Peppers okay look what you just created a little loaf I know just how hungry are you hun hey two below it right there I wonder if that'll be enough that big thing the small one yes okay [Music] yeah okay get this packaged up you want to vacuum those real quick then we can work on putting these packages sure [Applause] [Music] yeah things are moving along pretty quickly here and all we have left to do with the meat is get our roast packaged up and we're going to weigh them real quick tell me what you guys think this weighs so this is a 5 gallon food grade bucket a little overflowing with mousse roast Ariel said 43 lbs you said five 45 lb I think 28 lb let's find out we were all very wrong what is it under 29 I said 28 you said 28 yeah I said 28 lb 28 lb it was are you joking me what do you mean I said 28 I didn't listen so I got it was 28 lb7 I got it right that was awesome it was pretty light feel it quick calculation we ended up with 12 lbs of burger meat we had 34 lbs of the sausage so you got a minus 4 lbs for the pork fat we put in there so that's 42 LB plus 28 70 lb on the dot yeah that's pretty good for a caribou awesome so let's get these packaged up okay got this bad boy too good Prett [Music] nice we finished pressure cooking our bones last night the broth looks lovely we have strained it and we've already run several batches in the pressure canners this is number three and four and there's still more to go earlier this morning we were able to make some food for Bandit pretty cool we ended up with it was less than a 5 gallon bucket of scraps from the Caribou just you know maybe the stuff that we didn't want or wasn't super high quality meat and we turned it into food for him which is really cool it's all ground up and packaged and I think we got like 18 lbs we've got something really cool for dinner planned but we have to get this wrapped up first on the menu tonight we are making perosis very exciting stuff we've never made this dish before which is surprising because they are absolutely delicious and we are using none other than carrot in this one we're actually going to be using the liver but first we have to start on the dough I don't quite have exact measurements for this but it's a yeast dough so I have about 3/4 cup of some warm milk and we're going to bloom the yeast in there and once that gets frothy we're going to add a little bit of salt kosher salt some sugar and an egg and a little bit of olive oil our Dough's coming together I used probably two and a/4 cups of allpurpose flour and I've got maybe like 1/4 cup of some hard butter right here that we're going to be mixing into the dough we're going to get it really like harmonious and then we're going to let it sit for a while until it doubles in size I'm going to be in charge of the filling for the perosis and we're going to do a few different ingredients in here we have part of the Caribou liver which AEL has rinsed quite a few times onions garlic potato and we're going to use a little bit of the bone broth I'm going to get this liver thinly sliced up and cooking with the rest of the ingredients pretty good I mean maybe a little thick although this first mixture was absolutely delicious we both kind of feel that putting the potato in there kind of overpowered the liver so there's not enough like liver flavor coming through Arrow went ahead and she cooked up uh about a pound maybe a little less of the ground Caribou meat and this is our first time trying this stuff as is and this has absolutely nothing on it no salt no pepper I think there was just a little bit of olive oil in there this stuff is amazing it tastes so good so we're going to mix this in here uh let's see let's do a bunch of it in there and you know what just put it all in there and we're going to mix this in and this is going to be it and we're going to let this cool outside and then we will add a little bit of cheese before we stuff them let's see how our dough is doing okay very excited for this perosis are like a childhood favorite of mine I don't know why but I just had them a lot as a kid so let's go see how these hold up in the frying pan okay that's a let's just go for it oh maybe I'll use a spatula on the next one are you okay give this one another tumble these puppies are ready to eat and they are fried in pig fat so they're going to be delicious of course we are happy that all of the work is kind of coming to an end today on day three yeah the hard work is done now it's as easy as just going outside grabbing whatever type of meat we want to use sausage burger or a roast and coming inside and cooking it enjoying it absolutely the bone broth we got a lot more than we expected I think we're going to get about 40 quarts I was able to do a second batch with the bones and that's just been simmering on the stove over there and we use this stuff for everything um you could I mean you can use it for boiling pasta but we usually use it for like stews what else do we use for stews rice beans anything like you would use chicken stock with but in our opinion bone broth just has way more flavor yeah if you just want to up the flavor sausages are usually just good to go the roasts you can turn into anything we got the food for Bandit and we also save the organs this time we save the heart the tongue and the liver of course course I gave the kidneys to Bandit so yep and it was a heart shot when we killed the animal so we got about what 3/4 of heart yeah 75% is what I was going to say not bad do you think those are ready to eat yes the ones on the bottom are are you not going to cut them you're just going to go cuz that's not how you eat them you just eat you just go at it so they're nice and brown they have a very puffy flaky puffy puffy flaky yeah I don't know if it's it's puffy it was definitely puffy that tastes just like a peroski it's the dough that's insane that's the best pro skape I've ever had in my life I just got a little cheese that is so good holy cow don't know if cheese is traditional but we had some of that mozzarella and we wanted to try it the the dough I didn't actually I should have took notes I did not I did not really quite pay attention to my exact measurements but it it spot-on tastes like when we would have a peroski the dough it puffed it was like laminated this is this is insane I don't even know what to say it's so good when you're cooking these I would cook them maybe a hair lower um and like with a lot of oil they deep fry like like a little slower yeah we only had a certain amount of fat left we have to render some more lar so we just like flipped them in the pan but if you could get them in deeper oil they'd probably be a little more uh visually appealing but I mean these ones turned out awesome this is definitely something I'm going to make again I apologize folks Eric and I are really hungry after today we've been just like working ourselves around here that cariban meat is so good I am tempted to kind of like like it's really weird to say it but we've been having this conversation back and forth for the last 48 hours we have eaten Carib for breakfast lunch and dinner for a few days now it has more of like a mild flavor delicate flavor than mousse and I actually I feel like I prefer it I feel like I'm going to say it's my favorite meat I've ever tried I I don't know what it is but it just tastes a hair different than moose it tastes more moist something I don't know how to yeah I can't pinpoint it it's very hard to explain it doesn't taste like beef and it also doesn't taste like venison which has a little bit of a gy flavor to it and it all depends on like that animal so we got this caribou and it tasted absolutely delicious that could just be like the circumstances for that caribou and we could get another one in the fall or something else and it could taste completely different but this one I agree with Ariel compared to any mousse that we have ever eaten I probably like it just slightly better just slightly better and we love moose yeah we love moose that's why it's a weird statement to make because we absolutely love moose this gentleman did not have any fat on him when we were processing him he was very uh just like musly and healthy he was a really healthy animal and I think that reflects in the flavor of his meat now we have all this delicious meat to eat for the next few months which is very cool this recipe although liver might not be like the star of the show cuz we added so many other ingredients let us know what your guys's favorite liver recipe is or if you tried liver at all yes and we also have like Ariel said a heart and a tongue yeah let us know thank you guys for watching we're going to eat another peroski I want this one no yeah I'll eat this [Music] one [Music] la

Channel: Simple Living Alaska

Views: 715,670

Keywords: off grid living, living in alaska, homestead alaska, tiny house alaska, off grid cabin, off grid in alaska, cabin in alaska, homestead off grid, life in alaska, homestead living, off the grid alaska, off grid cabin alaska, wilderness alaska, winter alaska, Caribou hunting, caribou alaska, caribou hunt alaska, caribou hunting alaska, caribou recipes, process caribou, venison recipe, cooking venison, homemade piroshki, venison ground sausage, game animal recipes

Id: ur4-e1DVCug

Length: 29min 45sec (1785 seconds)

Published: Tue Mar 12 2024