Exotic Animal Meat in Texas!! Is This LEGAL?

📸 CHEF STEVE MCHUGH » @curedatpearl

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THE MEAT

1. BROKEN ARROW RANCH
INTERVIEWEE: Chris Hughes

🌶 ANTELOPE TARTARE: Using an antelope leg filet, dry age for 3-5 days. Put in a seal-tight bag and then wet age 28 days, allowing the muscles to relax. After properly aged, thinly slice the antelope before finely chopping. Add salt and pepper and continue chopping. Add chopped shallot, jalapeño, queso fresco and wild pequin chili oil (chilis grow on the ranch). Add lime juice and mix.

🦴 RACK OF VENISON RIBS: Rub rack of venison ribs with olive oil, add salt, black pepper, chili powder, unsweetened cocoa powder and cinnamon. Cook over open fire for about 20 minutes, or until done.

Serve with cilantro cream sauce.

2. CURED AT PEARL
ADDRESS: 306 Pearl Parkway, Suite 101, San Antonio, Texas 78215
OPERATION HOURS: Tues-Thurs, Sun 12-9PM | Fri-Sat 12-10PM
INTERVIEWEE: Steve McHugh

🧀 RESERVE CHARCUTERIE PLATE: Mixture of cured meat, cheese and other tasty treats

💸 PRICE: $55+

🥩 45 DAY DRY AGED RIBEYE: Cut the rack of ribeye, removing bones and outer skin and season with salt and pepper. Sear until it forms a crust. Add herbs: thyme and rosemary and a hearty amount of butter. Allow to cook for a few minutes, flip, cook a few more minutes, until finished. Served with bordelaise, mushrooms and fries.

💸 PRICE: $75+

#BestEverUSATour #BestEverFoodReviewShow #BEFRS #StateFairofTexas
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🥒 ABOUT BEFRS:
Hey, I’m Sonny! I’m from the US but currently call Vietnam home. I’ve been living in Asia for 10 years and started making food and travel videos to document my experiences. I travel to different parts of the world, hunting down and documenting the most unique food each country has to offer.

If you see any factual food errors in my videos, please feel free to politely let me know in the comments. I'm a huge fan of trying different, interesting foods in each country. My show is from a Western point of view, but more importantly, MY point of view. It is not meant to offend any person or culture.
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🎬CREDITS:
HOST » Sonny Side
DP » Tony Sylvers
CAMERA OPERATOR » Dylan Johnson
VIDEO EDITOR » Ngoc Le Hong
PRODUCER » Liz Peterson
PRODUCTION COORDINATOR » Khoi Chung
COLOR & MASTER » Quí Nguyễn

Selected tracks via Audio Network

[BestEverFoodReviewShow]

Follow on Instagram for more fun food videos! @BestEverFoodReviewShow

[donmitchell]

These videos are the highest quality food vlog/show on YouTube that easily rivals the production quality of a big network food show. I hope Sonny and the team have continued success and keep it up as this literally has become the 'Best Ever Food Review Show' online.

[kyler]

I'm glad shows like this exist on YouTube, because food network became the "celebrity reality gameshow competition" network and forgot what people wanted in the first place

[xTooma]

This is better than any high budget show on TV, I just love watching Sonny experience these amazing foods.

[MattDidg]

"I'm curious if you took real Japanese wagyu and tried to dry age it, what would happen?

*Guga has entered the chat*

[frankiethefrog]

Man how I wish I had a ranch like that passed down to me….talk about set for life along with getting to keep your childhood home throughout your life. Dude is blessed. Good for him! Good episode

[at-x]

12 hours aged duck? "I would call it I forgot to put it in the refrigerator" lmaooo

[BillyButcher]

Sonny: The full chicken isn't enough
The most American line I've ever heard-

[DavesArchives]

Duuude, I’m loving your Texas content, especially this episode. You mesh perfectly in this state’s cuisine and culture. Hope to see more. Been following you since the beginning.

[gypsyharte]

We went to Cured for my birthday! It was an awesome experience! Loved the duck sausage pate and combining the meats with the preserves. So intense. They were out of pork butter, but we will try that next time! Thanks Sonny

[ToneLone]

Who else loves waking up and having breakfast or having lunch while watching one of these intriguing videos?

[harmonyhypnosis]

Based on this video, I took my wife to Cured in San Antonio last night to celebrate her birthday. As we were leaving, the manager asked what I thought, and I said it lived up to the reputation.

We had the big charcuterie board and the poutine--every bite was amazing. Our only disappointment was that there was no pork butter.

We finished the meal with the bread pudding. It was amazing, and so huge that we split half of it last night and split the other half tonight. The flavor was simply exquisite, so delicate and complex, yet utterly satisfying.

Thanks, Sonny, for coming to Texas!

[lynnleigha]

When I cook my venison, it's usually a steak cut and I cube it and throw in a cast iron skillet that's flamming hot w burnt butter and seasoning, let it crisp up then cook slow, it totally gets that gamey flavor gone

[bobbyauvil]

“There’s a deer.” Points at elk… Close, Sonny. Very close…🤣

[AmandaSparkle]

The best part of Sunday mornings is a new BEFRS video! Keep up the great work Sonny & Co.! Much Much Love As Always! ❤

[manasibsingh]

"This is what my wife thinks my heart looks like"

- Who is Sonny's wife? I'm petitioning for Sonny to let us in a bit more on that 👀

[pberar]

Here in Austria we call that dry aged hand-cut pig ham, hamon iberico because it's made out from the iberic pig in Spain. And I love it.✌

[buxomboba]

I see a lot of comments saying it's an elk not a deer, and I thought the same thing, so I looked it up. Turns out elk are actually part of the deer family, Cervidae, along with moose and caribou!

[YourMom-vlsp]

15:37 American wagyu is the counterfeit Kobe. Look at that non-existent marbling 😂🤣😂🤣

[maceospades]

A lot of people dont know this but deer heart is really good. I recommend it if you havent had it before. Just cut it up in small pieces, fry it up with flour and seasonings of your choice(usually I just use black pepper and some seasoning salt). Trust me its the one thing I ask for when one of my family members or friends get a deer.