Great Cooking Tips

Meat Eater has some great money save cooking tips:

1. If you’ve been eyeballing a fancy butchers’ saw or electric band saw for butchering carcasses or making bone-in cuts, hold off on making that purchase. I’ve butchered scores of carcasses — reducing them to such cuts as t-bones, rib chops, and shanks for osso bucco — using nothing more than a standard 12-inch hack saw that can be found in about any garage. Mine outperforms butchers’ saws because the finer teeth of a hack saw — I like the blades sporting 24 teeth per inch of blade; they cost about a dollar apiece — are less likely to grab the bone and shake it and more likely to cut it. And when I’m done, it fits in a dishwasher or sink for cleanup much more easily than a full-size butchers’ saw.

That is useful to know…I’ve been thinking of getting some butchering tools.

2. Just as you don’t need a specific saw for cutting game bones, you don’t need a specific cookbook for preparing game meat. Some of my best wild game recipes have come from adapting beef, lamb and even pork recipes from widely available mainstream cookbooks such as The Joy of Cooking,Silver Spoon, Steven Raichlen’s wonderful — and seemingly omnipresent — series of books on grilling, and even books by the dapper British pretty boy Jamie Oliver — his thyme, lemon and pesto marinade for pork chops works on everything from mule deer to street pigeon.

Yep this is what I do…but I’d add that wrapping almost anything in bacon works pretty well too.

3. With bear oil bringing around $14 an ounce on the internet, it’s the definition of thrifty to learn how to render your own bear oil from bear fat. When I butcher a bear, especially one that’s been feeding on berries, I retain the fat and cut it into 1-inch cubes. Then I simmer these cubes over very low heat. After a few hours, the cubes have turned into crispies that look like pork rinds, floating on a gorgeous pool of clear oil that is exceedingly tasty. The oil is solid when refrigerated and viscous like coconut oil at room temperature. I use it for deep frying, sautéing, and even as lard when baking pie crusts. It tastes better than conventional oils, and it leaves you feeling like a much bigger badass.

What’s the bet Greenpeace would have the shits with anyone making bear oil.


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  • Blokeintakapuna

    Greenpeace would be un-bearable. ha ha

  • ConwayCaptain


    In place of Bear in NZ is suggest that is open season on the lesser striped Munzelope.

    They are usually seen congregating round wharf gates and blowing a call like a stranded seal.

    I suggest you open the gun cabinet and Master and Miss WO on a shooting expedition!!!!

    • thor42


      • ConwayCaptain

        Glad you liked it Thor.

        What about taking your MIGHTY HAMMER dow there as well.

  • Petal

    ” I’d add that wrapping almost anything in bacon works pretty well too.”

    Bacon, Cheese Sauce and Chocolate.  The three magic ingredients that can turn almost any meal into something people will eat :)

    • thor42

      Yep, and I’d add to that list: Good ol’ Lea and Perrins Worcestershire sauce. Mmmmmmmm……

    • Bunswalla

      Err, but not in the same dish, right?

  • is this that andrew breitbart diet i have heard about..?


  • Stevo

    Am I right in believing that no commercially bred animal or bird for consumption has ever gone extinct?

    Sunday roast Kiwi anyone?

    • Stevo

      Whale farms even!

  • Thegenets

    I wanted to catch and cook and eat a few of those godwits that flew north off the Christchurch estuary yesterday but then I thought  about whose shit they may have been eating and decided on a good ribeye. Next year hopefully the estuary will be clear enough for a stuffed godwit or a godwit stew, I will have my net ready greenpeople there or not.

  • bruno32

    Me and the boys killed our pig last week.Lighting the copper. Cleaning the hairs off the bath from the previous occupant.Collecting all the blood for “pudding ” ,and very little wasted. The boys insisted the backsteaks [tenderloin ] were a vital ingredient of pudding. Who am I to argue ??106 Kgs without her head.  Pressed ham,loin cold smoked bacon  using very traditional methods and shoulders into sugar cured bacon.I feel sorry for jews and muslims.

  • Brian Smaller

    There is something wonderful about rearing and killing your own meat. Lamb and beef never tasted so good. We will never go back to store brought animal products. All our lamb, beef and pork is now homegrown. Strangely enough I haven’t bumped any of the chooks yet. I guess is sheep laid eggs they might last a bit longer too.