How Do You Choose a Hunting Knife? A quality hunting knife is versatile enough to do everything the average hunter. When you’re choosing a hunting knife, it’s important to consider how you’ll use it and the type of game you plan to hunt. Clearly, the big game hunter will use a different type of knife than someone who hunts rabbits. And, if you think bigger is always better, you’d be wrong. An oversized knife will make cleaning small game harder, not easier, and increase your chances of cutting yourself.
I recently completed this collection and wanted to be sure to share them with my readers. If you know a collector that might just need a new treat, let me know. After all, less than three months until Christmas! For more information and to view the knives, click here https://halgonzalesjr.com/hunting-knives/.
Makes 8 pies
1.5kg oyster blade steak
1 large onion, chopped
1 large carrot, chopped
1 celery stick, roughly sliced
1 teaspoon thyme, chopped
2 small bay leaves
cup beef stock
1 can of stout (Guinness)
60g plain flour
2 tablespoons Ketjap Manis (sticky soy)
Sea salt and freshly ground black pepper
Extra virgin olive oil (evoo) for frying
16 fresh shucked oysters
Pastry shells ready made
– Heat a little olive oil in a large heavy based sauté pan, season the oyster blade and then seal on all sides, cooking the meat in batches so as not to overcrowd the pan.
– In a separate pan caramelize the chopped onion, carrot, celery and mushrooms. Mix the beef and the vegetables together, add the flour and stir for a few minutes until the flour is well distributed, then add the stout, bay leaves and thyme. Lastly add the soy. Put a lid on and put into the oven at 180C for two hours. Use the stock if you feel that it needs to be moistened further, or add during the cooking if it becomes too dry.
– Once cooked, leave the mixture to cool completely – overnight would be best, before you start making the pies.
– Unroll the pastry shell and line small pie tins, half fill with meat mixture, pop in 2 oysters per pie, fill with more meat mixture and then cover the meat with a pastry top. Cut a slit in the middle of the pastry top to let steam escape. Brush the pies with egg wash and into the oven for 15 minutes at 220C then turn the heat down to 200C for a further 10 minutes.
– Do not re-roll pastry tops from scraps of pastry.
Knife-Making 101! Some of you have been wondering just how I make my knives. The process will vary depending on the type of knife I am creating. Some blades are designed, constructed, and cut from steel ,while others knives are generated using manufactured blades. The handles are created from different types of wood, cut, shaped, glued, secured with brass, sanded, stained, and protected with polyeurathane. The handle grips shapes are molded depending on the use of the knife. See the entire design process on the webpage, How Knives Are Made – click here! See the finished products: Oyster Knives, Hunting Knives, Railroad Spike Oyster Knives, and Ulu Knives.
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Once you try deer chili, you will want seconds! Many hunters (and their friends and family) have freezers stocked with venison from autumn hunting expeditions. If venison is not available, substitute ground sirloin. Garnish with reduced-fat sour cream and/or reduced-fat shredded cheddar, if desired. You can make the chili a day ahead and refrigerate; reheat in the microwave or on the stovetop.
- 1 pound ground venison
- 1 cup chopped sweet onion
- 1 cup chopped green bell pepper
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 2 tablespoons chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground red pepper
- 1/2 teaspoon freshly ground black pepper
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (14-ounce) can fat-free, less-sodium chicken broth
- 1 tablespoon tomato paste
- 1 (15-ounce) can red kidney beans, rinsed and drained
Heat a small Dutch oven over medium-high heat. Coat pan with cooking spray. Add venison; cook 3 minutes or until browned, stirring to crumble. Remove from pan with a slotted spoon. Cover and keep warm.
Reduce heat to medium. Use your Ulu knife to chop onion, bell pepper, garlic and to cut your venison into small pieces. Add onion, bell pepper, garlic, and jalapeño to pan; cook 10 minutes or until tender, stirring frequently. Stir in chili powder and next 4 ingredients (through black pepper). Add meat and onions. Add venison, diced tomatoes, chicken broth, and tomato paste, stirring until well combined; bring to a boil. Cover; reduce heat.
How Do You Choose a Hunting Knife? A hunting knife is a knife used during hunting for preparing the game to be used as food: skinning the animal and cutting up the meat. It is different from the Hunting dagger which was traditionally used to kill wild game. Hunting knives are traditionally designed for cutting rather than stabbing, and usually have a single sharpened edge. The blade is slightly curved on most models, and some hunting knives may have a blade that has both a curved portion for skinning, and a straight portion for cutting slices of meat. Some blades incorporate a guthook. Most hunting knives designed as “Skinners” have a rounded point as to not damage the skin as it is being removed.
A quality hunting knife is versatile enough to do everything the average hunter needs — from skinning the animal to splitting through its ribcage and bone. When you’re choosing a hunting knife, it’s important to consider how you’ll use it and the type of game you plan to hunt. Clearly, the big game hunter will use a different type of knife than someone who hunts rabbits. And, if you think bigger is always better, you’d be wrong. An oversized knife will make cleaning small game harder, not easier, and increase your chances of cutting yourself. Read more about Gonzo’s hunting knives by clicking here.