I wish I had a nickel for every time Eric says, "This is the best thing I ever ate.!" You two sure do like good food and I like watching you procure it!
This and every time they make a food item and he says "Wow! this tastes just like ______!!!" and the blank is just... literally the food they just made
I’m broken hearted over the loss of Bo. I’ve been watching your videos for a few years now. I must have missed the video you posted of his memorial. You were both so brave, it must of been bittersweet for you both. I’m sure Bandit is feeling his absence and is grieving as well. I really enjoy your teamwork, working for the same goal of building your homestead. Thank you for sharing the good and bad times. Bo will be greatly missed ❤
I lived in Alaska in the mid 60"s ....my Father was stationed at Elmendorf AFB. My absolute favorite was when he bagged a Caribou. I still think about the meat and sausage....it was the very best I have ever tasted!! Thank you for this walk down memory lane!
Your videos just keep getting better and better. I loved everything about this one. It was great to see Bandit and the chickens taking part and getting treats. I miss Bo. Some of your seeds look like they’ve germinated. You worked hard to process that beautiful Caribou. Life and death and life and death, all in a circle. Your work adds so much to the world. Thank you for sharing it with us.
It's funny how Eric always loves everything and is always the best thing he ever eats. Glad to see your filling up your freezer. Would love if you guys did a q&a about things you're going to try and get done this summer.
He’s not being hyperbolic or braggadocios, y’all are just getting better and better. If Julia Child was still around she’d be up there wanting lessons.
I love watching your stories and videos. I live in Australia and there really is nothing here that compares to what you have . I pretty much spent my younger years roaming around the seas in small boats ,,caught and ate a lot of fish. I live in tropical Queensland. There is so much I wanted to do but it was all curtailed by cancer. I was only 49 when I was diagnosed with stage 3 c colon cancer. I was only given three years max to live and had 48 weeks of really strong chemo-therapy It left me with peripheral neuropathy from the waist down. I tried to keep on fishing but it just got too dangerous. I am in year 26 post cancer and I am so glad I get to watch shows like yours that let me at least dream of what I could have done. Thank you both. Ron.
Hello Ron. I was heartbroken and so happy for you at the same time. Its true, these videos allow many people to live vicariously through them. I truly and sincerely hope you are doing well. Best of Wishes to You!
I also have been diagnosed but with stage 4 neuroendocrine cancer in my small intestine and I hope that I get to have more happy years living with this cancer and still enjoying my ten grandchildren!!! I’m 64 right now! Still going strong! Love this amazing program!!!
As a woman hunter, I just have to say, Ariel, I love how you're not afraid to just dive in and get your hands dirty with the butchering. Good luck with the tanning of the hide! I bet your chickens LOVED you when you brought those ribs in! You guys are living a good life. ❤😊
Watching you butcher that caribou on your table reminds me of when I helped my husband butcher a deer on our kitchen table 50 years ago. Another great video.
My dad always made liver with bacon and onions. My favorite meat made by my father. He lived to be 101 and we ate everything he caught or shot. Nothing waisted and everything delicious.
May years ago, when he was 15 or so, a friend's mother was going to cook liver and onions. The whole family rebelled and refused to eat it. This was during the depression so liver was one of the cheaper foods to serve your family. A few weeks later the kids came home from school and their mother was cooking "Russian steak" wink, wink, and the family raved about it. She had taken the "steak" and cut it into French fry size pieces and breaded it like chicken friend steak. She didn't tell them for a few days what Russian steak was. Liver........ LOL LOL
The inventiveness of cooking to feed a family. My dad tried to get me to eat tripe going to great lengths and cutting it into 1½ inches long and an ⅛ in diameter put it into an egg batter and frying = whitebait fritters. Didn't work.😊
If you are serving menudo all you need to do is send me your address.I be there. My very favorite. Best I ever had was at a bar in Denver Co. named The Berkley Inn. Great Mexican food.@@lenalyles2712
During depression my great grandfather worked for James Henry packing in Seattle. The employees could take organ and brain meat for free. As there were 6 people in the household he brought home a lot of those. Great grandma was a master at hiding things and several nieces would overnight Saturday and Sunday breakfast was often scrambled eggs and brains. Grandpa was a hunter and most holidays had goose and venison roast. He put in a huge garden, from which Great Grandma canned everything. They were never in soup line or any assistance, as between hunting, gathering berries, fishing and canned fish. Not easy times and all helped.
I always hated liver, except in Cajun dishes where the flavor melds together for a good taste. I think cooking in plenty of fat might help & maybe that it's cooked long, say for dirty rice. Maybe the nasty cooks out and the dry fixed. I'd like to hear how Russian steak is fixed!
That was great. You meat processing videos are always educational. The fact you try the sausage as you grind it, gives you instant feedback. All the meals looked so tempting, your kitchen skills amaze me! Look forward to every video!!!!!
In the past I have gotten in trouble processing deer quarters in the kitchen and Here you are with an entire Cbou on a table in the house. I love it . Great video!
Awe !!! I love Ariel's little excitement clench about all the delicious meat to enjoy. So cute. You two warm my heart I enjoy your uploads faithfully every 5 days ♡ thank you for sharing with us your fun life !! We will enjoy you enjoying the caribou over the next little while. Sending warm hugs your way from Cape Breton Island 🇨🇦
You always make your food look scrumptious. Love that you use so much of the animal and use it in different ways. It must be like turning the clock back a hundred years when food was natural and not processed. The flavours must be exceptional
You are simply amazing! I love your cooking and canning videos. I live in a small European country- Latvija. Dozens of types of piroshkis are our national food. try making pies with ground meat, heart, onions, potatoes and dill. Other seasonings add to your taste. What surprises me is that I don’t remember you making canned meat. This is our most popular camping food. Simply cut the meat into 1 inch cubes. Add your favorite spices, mix together. You can add a little lard or not. (We prefer just salt, pepper, bay leaf. But you can put anything. Just don't add water or broth. So that the meat cooks in its own juices.) Fill the jars tightly to 1cm up to the lid. Cook in a pressure cooker for 1.5-3 hours (depending on the size of the cans). Can be stored in the pantry for several years. Can be eaten with bread, added to soup or with any vegetables as a quick stew. Like Eric says: "This is the best thing I ever ate!" I'm looking forward to the garden video this year. Good luck with anything you start! ❤❤❤
I love your channel! So many other Alaska channels the man does everything and the women say “we did this” and “we did that “ Ariel you and I are alike and work with our husbands, we aren’t afraid to get our hands dirty and work hard! Keep up the great team work!
I See my favorite couple got a Caribou to process for food for the table. I know they will do one heck of a job I know they are looking forward to spring. May all your dreams for this Spring turn out for you both.😊❤❤👍👍🌹🌹🌹
We grew up with liver and onions, mash potato, and gravy. Mt grandfather was a butcher, he processed all his own meat and when I watch you both it brings back memories. Thanks!
I love that you guys really utilize every part of the animals you process. I feel like too many people just hunt for sport and I’ve always appreciated people who take advantage of every part of an animal. I’m definitely envious of your lifestyle. I understand how much hard work it is, but your life just looks so rewarding. And your food always looks so delicious! You two are definitely living the dream!
I love you guys, I’ve grown up hunting and fishing since I was 6. My dad was a veterinarian and a consummate outdoorsman. I learned from a really young age all about hunting and fishing from him and I learned gardening from my mom and grandfather. Because of y’all’s passion I have rekindled my love of it all and I’ll pass it down to my grandkids era. Thank you.
I never have eaten liver. But growing up here in Northwest Oregon, I was raised with deer hunting and we always eat the heart. IT's awesome to watch you all use that animal for all it's worth and I think it honors the animal when you go out of your way to make sure none of it goes to waste even down to feeding the chickens and the dog. I just I really really enjoyed this and I like that your videos always teach me something. I just thank you for your videos and your authenticity. ❤ God bless you and stay safe❤
Hi Folks, I'm not surprised you are both so hungry. Dealing with all those lovely aromas. I love liver! Either as a pate or simply fried liver bacon and onions with mashed potatoes veg of choice and gravy made from pan grease and flour. Wonderful. Watching you both makes me very homesick, a Canuk in the UK 🇨🇦
I live in uk and growing up my mum used to cook liver and onions, making the gravy with juices etc with mash and veg. It's the only meal I refused to eat. I ,personally hate liver so mum used to cook me pork chops.
my Uncle Ted, has been extoling the the wonders of hunting, the goodness of wild game, & the satisfaction of being able to take care of ones self, for Years..... You prove his wisdom so often !!
Great job cutting your caribou up. I’ve never tasted caribou, but have eaten moose, elk, mule deer, and white tail. Love them all. Can’t wait to see the tanning process for the hide. Thanks for taking us along 👍
Arielle's reaction to blood on the hands, perfect. Then She called the Caribou a Gentleman, Love that sense of Humor. You Folks do a great job at Life, Love Your Videos, thanx. 😃
Greetings from south central BC, thanks so much for the video. We've been cutting our game as well as friends and family for 35 odd years, so know a wee bit about what's going on. The kitchen table reminded me of a time a nephew called from across the country asking for advice cutting up a mule deer buck. When I asked where it was, he replied, "Pretty much taking up the entire kitchen!" :) So good to see the younger generation continuing on the tradition and paying so much respect to the meat. Well done you two.
I admire you for doing that. You will get a nice rug for the cabin. That looks just like a Cornish pastie. My mom soaked liver in milk all day then discarded the milk and fried it with onions. It was a regular meal.
You 2 are amazing ❤ Love watching you both work together doing all the work and cooking together. My hubby and I are 52 and 57..and you are an inspiration to me for how you respect each other so much ❤❤
Love it that nothing goes to waste, even the chickens had some food. Its wholesome to watch you prepare and store the food..which is the best kind of grocery store you can have. As Always, Thanks for Sharing.
Love watching all the fish you catch but have to admit l really enjoy seeing you both have success on your land hunts. Great effort and can’t wait till your next hunt👍🏻
Thank you for sharing your culinary experiences. You are very blessed and we appreciate your time in sharing your life with us. Again thank you so much.
Liver with onions is the best! Of course, with light gravy. Mwah! So good! I know you two fish a lot, but if you like clams. We used to go clamming for cherrystone clams. We'd soak the live clams in corn meal (spice up the corn meal with whatever herbs you like or not) and let the clams do their thing for a few hours. Then the whole clams will have their bellies filled with the corn meal. Cook them anyway you like. 😋 👍
This brings back memories of mom making venison spaghetti for us kids on the farm. Nothing hasn't topped it yet, even after years. Enjoying the content! Spring blessings upon you!
Love the time lapse of the chickens going to town on that caribou! Of course just as everyone else, I love every video you put out! You two are just the best!
The piroshkis looked absolutely delicious!! Love watching you both. Your videos are nothing short of pure joy, they make my heart so happy and peaceful. Best wishes to both of you.
My dad was a butcher when I was a kid, so we ate everything he brought home, from beef to rabbit, top roast to hearts, liver and kidneys. My mum would eat it, but did not want to know anything about where it came from or how it was dealt with, my dad on the other hand was the sort of guy that would pop a couple of animal eyes under his glasses to freak her out, I guess I must take after him ;)
You both did an amazing job carving out the caribou. The skin came out so clean. I like seeing the chickens getting that extra protein from the ribs cause when they eat well. You get great eggs and meat as well! It's so inspiring to see you both making full use of the animals you hunted.
My husband and I really love watching you both, wish there were more up to date videos but know your busy living, love watching you both cook and can stuff,
Eric and Ariel, another outstanding video of using every bit of meat on the caribou all sorts of purposes. You both should be commended for your warm, inviting YT hospitality as I never feel like two cents waiting for spare change. I keep you both in my daily prayers as I’ve learned to pray the following, “O Jesus, I surrender myself to you; take care of everything “. I have experienced many mini miracles simply by repeating this prayer. May God continue to bless you abundantly. ❤️❤️❤️😇😇😇🥹🥹🥹😊😊😊🙏🙏🙏🙏🦌🦌🦌🥶🥶❄️❄️☃️☃️🧣🧣🥗🍶🍶🧥🧥🧊🧊🧊🧊
Wow, that caribou fed all the animals, gave you lots to savour & not a bit was wasted! I’ve never tasted caribou but maybe one day. I love liver lightly tossed in seasoned flour & fried in bacon fat that onions were sautéed in. Of course, served with cooked bacon, too! I’ve only tasted beef liver. Great video, scenery, butchering & yummy cooking. Thanks for sharing 🤗🇨🇦
You guys are amazing. A LOT of work to process the caribou, but now you have a lot of great food for the future months. I would love to see how the caribou pelt turns out.
Eric for sknning look at a outdoor edge razor light. They sell them at cambels. My father uses them for skull plates and skinning. You can switch blades a mosse takes about 2 or 3 blades with skull plating . And easy to use in the bush . Blades cost about 12 $ Canadian for a 6 pk . My dad is the only person in the family who got a caribou. He won a guided trip in the northwest territory for caribou and got it . He won it from Alberta's guide association at their yearly Christmas dinner. Ps he loves so many recipes I get from you guys. Simply thank you ❤
Pirozhki is a traditional Russian dish. We love to eat them with the liver too, but the cheese inside is something new for me! I have to try this recipe! Also, we like to use as a filling a boiled egg with a green onion, or fried cabbage, or sauerkraut, or fried mushrooms, or fried salmon. Also, there are lots of pirozhki with berries: lingonberries, blueberries, cherries, we love them with apples with a cinnamon.
Braised tongue is the best. I'd add onions in addition to everything u listed for the braise. After tender, fry it up in some fat and eat with tortillas and salsa verde, cilantro, pickled red onion
Liver recipe from Germany: Cut turkey liver into bite-sized pieces, season well with coarse pepper and salt sear on good heat in a slightly higher pan add fresh onion rings and brown lightly slice peeled apple and add to the pan mix everything well and a good amount of sour creme or creme fraiche serve with rice
Yes, slices of Liver, with onions and Apples, (peaches are just better!) fried and afterwards seasoned with salt and pepper . In Germany women like this more. Also a delicios meal: liver dumblings in a soup. I prepare them and put them in the freezer
Gosh I envy you both so much. A simple, hard-working life where you can be so proud of all your accomplishments because you know you did it yourself. I've never hunted for my food, and I honestly don't know if I could, but the time it took to get one animal and then process it shows such a reverence and gratitude for the animal; it's humbling. I envy the space, the sky, the immediacy to nature, and what's even better is that you're so aware of it and are so grateful for it. Thank you so much for your continued filming and allowing us to see into your lives a little bit. Much love x New t-shirt proposal for the Eric line: Simple Living Alaska: The Best Meat You've Ever Tasted Simple Living Alaska: It Doesn't Get Any Better Than That New t-shirt proposal for the Arielle line: Don't go throwing your hands up yet, you gotta taste it! ... I do see why you're throwing your hands up now.
Arielle, I love watching you hang in there with Eric on the variety of tasks, just sends memories of me watching my grams do the same, y'all not afraid of anything 😊
I wish I had a nickel for every time Eric says, "This is the best thing I ever ate.!" You two sure do like good food and I like watching you procure it!
Someone needs to make a super cut of all the times he says this!!
Best yet!
I CAME HERE TO POST THE SAME! 😂
This and every time they make a food item and he says "Wow! this tastes just like ______!!!" and the blank is just... literally the food they just made
New merch idea?
I’m broken hearted over the loss of Bo. I’ve been watching your videos for a few years now. I must have missed the video you posted of his memorial. You were both so brave, it must of been bittersweet for you both. I’m sure Bandit is feeling his absence and is grieving as well. I really enjoy your teamwork, working for the same goal of building your homestead. Thank you for sharing the good and bad times. Bo will be greatly missed ❤
I feel the same today when realizing Bandit was fed alone. Maybe a new puppy to give Bandit a playmate is coming. ❤
I saw the memorial, but this is the first video I'm seeing bandit alone. Funny how I miss a dog I never met.
I lived in Alaska in the mid 60"s ....my Father was stationed at Elmendorf AFB. My absolute favorite was when he bagged a Caribou. I still think about the meat and sausage....it was the very best I have ever tasted!! Thank you for this walk down memory lane!
Jerky too!❤
Thank your father for his service.
Your videos just keep getting better and better. I loved everything about this one. It was great to see Bandit and the chickens taking part and getting treats. I miss Bo. Some of your seeds look like they’ve germinated. You worked hard to process that beautiful Caribou. Life and death and life and death, all in a circle. Your work adds so much to the world. Thank you for sharing it with us.
It's funny how Eric always loves everything and is always the best thing he ever eats. Glad to see your filling up your freezer. Would love if you guys did a q&a about things you're going to try and get done this summer.
He’s not being hyperbolic or braggadocios, y’all are just getting better and better. If Julia Child was still around she’d be up there wanting lessons.
Outstanding, Guys!
I love watching your stories and videos. I live in Australia and there really is nothing here that compares to what you have . I pretty much spent my younger years roaming around the seas in small boats ,,caught and ate a lot of fish. I live in tropical Queensland. There is so much I wanted to do but it was all curtailed by cancer. I was only 49 when I was diagnosed with stage 3 c colon cancer. I was only given three years max to live and had 48 weeks of really strong chemo-therapy It left me with peripheral neuropathy from the waist down. I tried to keep on fishing but it just got too dangerous. I am in year 26 post cancer and I am so glad I get to watch shows like yours that let me at least dream of what I could have done. Thank you both. Ron.
🎉 congratulations on your post cancer victory. I am 16 years free this month and am from WA.
Hello Ron. I was heartbroken and so happy for you at the same time. Its true, these videos allow many people to live vicariously through them. I truly and sincerely hope you are doing well. Best of Wishes to You!
@@A-contented-Aussie-life . So Happy for You!
I also have been diagnosed but with stage 4 neuroendocrine cancer in my small intestine and I hope that I get to have more happy years living with this cancer and still enjoying my ten grandchildren!!! I’m 64 right now! Still going strong! Love this amazing program!!!
Я желаю вам здоровье и еще много лет жизни.❤❤❤
Ready to see that nice warm shop with a butchering station!
I love the fact that nothing is wasted. I can't wait to see what Ariel makes with the hide.
Hello from northern Michigan. I can’t tell you two how excited we get when we see you have a new video!! Absolutely love them. We learn so much.
As a woman hunter, I just have to say, Ariel, I love how you're not afraid to just dive in and get your hands dirty with the butchering. Good luck with the tanning of the hide! I bet your chickens LOVED you when you brought those ribs in! You guys are living a good life. ❤😊
Watching you butcher that caribou on your table reminds me of when I helped my husband butcher a deer on our kitchen table 50 years ago. Another great video.
My dad always made liver with bacon and onions. My favorite meat made by my father. He lived to be 101 and we ate everything he caught or shot. Nothing waisted and everything delicious.
May years ago, when he was 15 or so, a friend's mother was going to cook liver and onions. The whole family rebelled and refused to eat it. This was during the depression so liver was one of the cheaper foods to serve your family. A few weeks later the kids came home from school and their mother was cooking "Russian steak" wink, wink, and the family raved about it. She had taken the "steak" and cut it into French fry size pieces and breaded it like chicken friend steak. She didn't tell them for a few days what Russian steak was. Liver........ LOL LOL
The inventiveness of cooking to feed a family.
My dad tried to get me to eat tripe going to great lengths and cutting it into 1½ inches long and an ⅛ in diameter put it into an egg batter and frying = whitebait fritters. Didn't work.😊
Tripe is good when properly prepared. We love it in a Mexican soup called menudo.
If you are serving menudo all you need to do is send me your address.I be there. My very favorite. Best I ever had was at a bar in Denver Co. named The Berkley Inn. Great Mexican food.@@lenalyles2712
During depression my great grandfather worked for James Henry packing in Seattle. The employees could take organ and brain meat for free. As there were 6 people in the household he brought home a lot of those. Great grandma was a master at hiding things and several nieces would overnight Saturday and Sunday breakfast was often scrambled eggs and brains.
Grandpa was a hunter and most holidays had goose and venison roast. He put in a huge garden, from which Great Grandma canned everything. They were never in soup line or any assistance, as between hunting, gathering berries, fishing and canned fish. Not easy times and all helped.
I always hated liver, except in Cajun dishes where the flavor melds together for a good taste. I think cooking in plenty of fat might help & maybe that it's cooked long, say for dirty rice. Maybe the nasty cooks out and the dry fixed.
I'd like to hear how Russian steak is fixed!
That was great. You meat processing videos are always educational. The fact you try the sausage as you grind it, gives you instant feedback. All the meals looked so tempting, your kitchen skills amaze me! Look forward to every video!!!!!
In the past I have gotten in trouble processing deer quarters in the kitchen and Here you are with an entire Cbou on a table in the house. I love it . Great video!
Awe !!! I love Ariel's little excitement clench about all the delicious meat to enjoy. So cute. You two warm my heart I enjoy your uploads faithfully every 5 days ♡ thank you for sharing with us your fun life !! We will enjoy you enjoying the caribou over the next little while. Sending warm hugs your way from Cape Breton Island 🇨🇦
LOVE how you use ALL parts of the animal. Not a favor of hunting unless it's how you guys do it. Love your videos!
I love that you saved as much of the meat as possible. You rock lady.
I absolutely love how every food is the 'best I have ever eaten'!
Thank you for sharing this. Love the time lapse. Especially the log in the fire 🔥.
You always make your food look scrumptious. Love that you use so much of the animal and use it in different ways. It must be like turning the clock back a hundred years when food was natural and not processed. The flavours must be exceptional
You are simply amazing! I love your cooking and canning videos. I live in a small European country- Latvija. Dozens of types of piroshkis are our national food. try making pies with ground meat, heart, onions, potatoes and dill. Other seasonings add to your taste. What surprises me is that I don’t remember you making canned meat. This is our most popular camping food. Simply cut the meat into 1 inch cubes. Add your favorite spices, mix together. You can add a little lard or not. (We prefer just salt, pepper, bay leaf. But you can put anything. Just don't add water or broth. So that the meat cooks in its own juices.) Fill the jars tightly to 1cm up to the lid. Cook in a pressure cooker for 1.5-3 hours (depending on the size of the cans). Can be stored in the pantry for several years. Can be eaten with bread, added to soup or with any vegetables as a quick stew. Like Eric says: "This is the best thing I ever ate!"
I'm looking forward to the garden video this year. Good luck with anything you start! ❤❤❤
Whenever a new video from you pops-up, it’s an instant click and super way to instantly make my day better 😊
100% agree. There is no better content on UA-cam for me. These two are the absolute best :)
Both of you are amazing. This is by far my favorite channel. Something different every week. Keep up the great work!
There's something special about eating what you harvest.
Fascinating video. I love how much respect you have for what you are able to harvest and how nothing goes to waste.
I love your channel! So many other Alaska channels the man does everything and the women say “we did this” and “we did that “ Ariel you and I are alike and work with our husbands, we aren’t afraid to get our hands dirty and work hard! Keep up the great team work!
Here I am super hungry again after watching you guys whip up delicious food!
I See my favorite couple got a Caribou to process for food for the table. I know they will do one heck of a job I know they are looking forward to spring. May all your dreams for this Spring turn out for you both.😊❤❤👍👍🌹🌹🌹
As always I’m blown away with both your creativity in the kitchen 👏👏
We grew up with liver and onions, mash potato, and
gravy. Mt grandfather was a butcher, he processed all his own meat and when I watch you both it brings back memories. Thanks!
Who would agree with me liver is disgusting.
What a great team you two make! Thank you for all of your content!
Great video. And it's cool to see chickens channelling their inner dinosaur going after those bones lol.
😂😂😂😅😁
I love that you guys really utilize every part of the animals you process. I feel like too many people just hunt for sport and I’ve always appreciated people who take advantage of every part of an animal. I’m definitely envious of your lifestyle. I understand how much hard work it is, but your life just looks so rewarding. And your food always looks so delicious! You two are definitely living the dream!
I love you guys, I’ve grown up hunting and fishing since I was 6. My dad was a veterinarian and a consummate outdoorsman. I learned from a really young age all about hunting and fishing from him and I learned gardening from my mom and grandfather. Because of y’all’s passion I have rekindled my love of it all and I’ll pass it down to my grandkids era. Thank you.
Hello from Germany, you life in Alaska is a great adventure. Hunting, fishing, gardening in abundance - a dream for me.
I never have eaten liver.
But growing up here in Northwest Oregon, I was raised with deer hunting and we always eat the heart.
IT's awesome to watch you all use that animal for all it's worth and I think it honors the animal when you go out of your way to make sure none of it goes to waste even down to feeding the chickens and the dog.
I just I really really enjoyed this and I like that your videos always teach me something.
I just thank you for your videos and your authenticity.
❤ God bless you and stay safe❤
Hi Folks, I'm not surprised you are both so hungry. Dealing with all those lovely aromas. I love liver! Either as a pate or simply fried liver bacon and onions with mashed potatoes veg of choice and gravy made from pan grease and flour. Wonderful. Watching you both makes me very homesick, a Canuk in the UK 🇨🇦
I live in uk and growing up my mum used to cook liver and onions, making the gravy with juices etc with mash and veg. It's the only meal I refused to eat. I ,personally hate liver so mum used to cook me pork chops.
It's truly inspiring to witness individuals who possess the wisdom of living harmoniously with nature
I was so stinkin'' happy for you guys when you got the caribou!! Just love your channel, and love you two! :)
my Uncle Ted, has been extoling the the wonders of hunting, the goodness of wild game, & the satisfaction of being able to take care of ones self, for Years..... You prove his wisdom so often !!
Great job cutting your caribou up. I’ve never tasted caribou, but have eaten moose, elk, mule deer, and white tail. Love them all. Can’t wait to see the tanning process for the hide. Thanks for taking us along 👍
Seeing an upload from you guys always makes my day!
Arielle's reaction to blood on the hands, perfect. Then She called the Caribou a Gentleman, Love that sense of Humor. You Folks do a great job at Life, Love Your Videos, thanx. 😃
LOVE the music in this episode. ❤❤❤
Liver and onions. Always a winner!!! 😋😋😋
Good evening from Syracuse NY everyone thank you for sharing your adventures in life and hunting and butchering the wild big and small game
As usual, Arielle & Eric, made my mouth water with delightful healthy foods. Live long, eat healthy! YOU GUYS ROCK!
❤❤
Wow, this is the earliest I've ever gotten a notification of a new video, 2 seconds since upload! :D
Greetings from south central BC, thanks so much for the video. We've been cutting our game as well as friends and family for 35 odd years, so know a wee bit about what's going on. The kitchen table reminded me of a time a nephew called from across the country asking for advice cutting up a mule deer buck. When I asked where it was, he replied, "Pretty much taking up the entire kitchen!" :) So good to see the younger generation continuing on the tradition and paying so much respect to the meat. Well done you two.
I admire you for doing that. You will get a nice rug for the cabin. That looks just like a Cornish pastie. My mom soaked liver in milk all day then discarded the milk and fried it with onions. It was a regular meal.
I'm in awe of you guys, talk about "self reliant " and knowing where your food comes from.
You 2 are amazing ❤
Love watching you both work together doing all the work and cooking together. My hubby and I are 52 and 57..and you are an inspiration to me for how you respect each other so much ❤❤
Love it that nothing goes to waste, even the chickens had some food. Its wholesome to watch you prepare and store the food..which is the best kind of grocery store you can have. As Always, Thanks for Sharing.
You guys are such an awesome team together. Another fantastic video 💜 from 🇦🇺
The joy of watching you both. I can't imagine the hard work just in your daily lives but to film and edit.. my lord.
Your woman is amazing at butchering not many people could do that another excellent video thanks love it every week some couple 🏴
Love watching all the fish you catch but have to admit l really enjoy seeing you both have success on your land hunts. Great effort and can’t wait till your next hunt👍🏻
Thank you guys for uploading your videos every few days , , thank you !! Thats pierozki its Polish dish :))
Very nice seeing you both work together and getting all the things preserved from this caribou. Enjoy! I can tell you will.
I have always enjoyed your butchering videos and your recipes ❤
Thank you for sharing your culinary experiences. You are very blessed and we appreciate your time in sharing your life with us. Again thank you so much.
Liver with onions is the best! Of course, with light gravy. Mwah! So good! I know you two fish a lot, but if you like clams. We used to go clamming for cherrystone clams. We'd soak the live clams in corn meal (spice up the corn meal with whatever herbs you like or not) and let the clams do their thing for a few hours. Then the whole clams will have their bellies filled with the corn meal. Cook them anyway you like. 😋 👍
Hat off, guys, you amaze me. How handy are you both. Thank you for the master class.❤
Love when your video pings on my phone ..❤❤ sending good vibes your way from wales uk..❤
Again u 2 r so awesome,love how Eric said this is the reward (prosesing the meat from the hunt) what a great way to look at it.
This brings back memories of mom making venison spaghetti for us kids on the farm. Nothing hasn't topped it yet, even after years. Enjoying the content! Spring blessings upon you!
I love watching you guys. Your videos are awe inspiring and fun!
I always forget to say this. Your tunes are always great awesome.
Your camera equipment is great, your vid is crystal clear. I have to watch your vids 2-3 times bc they are SO awesome. Keep up the fantastic work.
No doubt the BEST VIDS on U-TUBE barr none! Your timing and editing are 2 d to none... period!!
Bona mangia prepare dans caribu, meraviliosa familia LIBERTE,viva Alaska, George București România
I love all of your videos.
So does my cat Janet.
She comes running when she hears you and watches with me.🩷🩷🩷
Love the time lapse of the chickens going to town on that caribou! Of course just as everyone else, I love every video you put out! You two are just the best!
That is definitely enough caribou meat there that will
last you for quite awhile have a great week and enjoy
the caribou meat Thanks.🇺🇲🤠🇺🇲
The piroshkis looked absolutely delicious!! Love watching you both. Your videos are nothing short of pure joy, they make my heart so happy and peaceful. Best wishes to both of you.
Sending you guys love from Mid Wales UK 💜💜💜
I truly love you guys thank you so much for everything you shared
My dad was a butcher when I was a kid, so we ate everything he brought home, from beef to rabbit, top roast to hearts, liver and kidneys. My mum would eat it, but did not want to know anything about where it came from or how it was dealt with, my dad on the other hand was the sort of guy that would pop a couple of animal eyes under his glasses to freak her out, I guess I must take after him ;)
Every caribou I've been lucky enough to harvest has been absolutely delicious! It has a very delicate yet rich flavor! So good!
Love liver and onions.
You both did an amazing job carving out the caribou. The skin came out so clean.
I like seeing the chickens getting that extra protein from the ribs cause when they eat well. You get great eggs and meat as well!
It's so inspiring to see you both making full use of the animals you hunted.
Piroshki is pronounced with the emphasis on the last “i”.
One of the best Russian dishes I grew up with!
God bless
From Australia 🇦🇺
My husband and I really love watching you both, wish there were more up to date videos but know your busy living, love watching you both cook and can stuff,
Eric and Ariel, another outstanding video of using every bit of meat on the caribou all sorts of purposes. You both should be commended for your warm, inviting YT hospitality as I never feel like two cents waiting for spare change. I keep you both in my daily prayers as I’ve learned to pray the following, “O Jesus, I surrender myself to you; take care of everything “. I have experienced many mini miracles simply by repeating this prayer. May God continue to bless you abundantly. ❤️❤️❤️😇😇😇🥹🥹🥹😊😊😊🙏🙏🙏🙏🦌🦌🦌🥶🥶❄️❄️☃️☃️🧣🧣🥗🍶🍶🧥🧥🧊🧊🧊🧊
Wow, that caribou fed all the animals, gave you lots to savour & not a bit was wasted! I’ve never tasted caribou but maybe one day. I love liver lightly tossed in seasoned flour & fried in bacon fat that onions were sautéed in. Of course, served with cooked bacon, too! I’ve only tasted beef liver. Great video, scenery, butchering & yummy cooking. Thanks for sharing 🤗🇨🇦
You guys are amazing. A LOT of work to process the caribou, but now you have a lot of great food for the future months. I would love to see how the caribou pelt turns out.
Eric for sknning look at a outdoor edge razor light. They sell them at cambels. My father uses them for skull plates and skinning. You can switch blades a mosse takes about 2 or 3 blades with skull plating . And easy to use in the bush . Blades cost about 12 $ Canadian for a 6 pk . My dad is the only person in the family who got a caribou. He won a guided trip in the northwest territory for caribou and got it . He won it from Alberta's guide association at their yearly Christmas dinner. Ps he loves so many recipes I get from you guys. Simply thank you ❤
Pirozhki is a traditional Russian dish. We love to eat them with the liver too, but the cheese inside is something new for me! I have to try this recipe! Also, we like to use as a filling a boiled egg with a green onion, or fried cabbage, or sauerkraut, or fried mushrooms, or fried salmon. Also, there are lots of pirozhki with berries: lingonberries, blueberries, cherries, we love them with apples with a cinnamon.
Caribou is definitely my fave of all time! Great job you two! Love how nothing goes to waste. Can't wait to watch the home tanning.
Very slowly cooked tongue with some salt, pepper corns, bay leaves, garlic cloves... Sliced and served with mustard. Unbeatable!!!
Braised tongue is the best. I'd add onions in addition to everything u listed for the braise. After tender, fry it up in some fat and eat with tortillas and salsa verde, cilantro, pickled red onion
Appreciate the share of skills and cooking. And the food you saved for Bandit and those chickens getting the rib cage. Awesome stuff. You go Bandit!
Liver recipe from Germany:
Cut turkey liver into bite-sized pieces,
season well with coarse pepper and salt
sear on good heat in a slightly higher pan
add fresh onion rings and brown lightly
slice peeled apple and add to the pan
mix everything well and a good amount of sour creme or creme fraiche
serve with rice
Yes, slices of Liver, with onions and Apples, (peaches are just better!) fried and afterwards seasoned with salt and pepper . In Germany women like this more.
Also a delicios meal: liver dumblings in a soup. I prepare them and put them in the freezer
Makes me hungry.
Good work. The chickens looked happy. Hope the hide turns out good.
Liver and onions sauté down with mushrooms PAN fry the liver.
Gosh I envy you both so much.
A simple, hard-working life where you can be so proud of all your accomplishments because you know you did it yourself.
I've never hunted for my food, and I honestly don't know if I could, but the time it took to get one animal and then process it shows such a reverence and gratitude for the animal; it's humbling.
I envy the space, the sky, the immediacy to nature, and what's even better is that you're so aware of it and are so grateful for it. Thank you so much for your continued filming and allowing us to see into your lives a little bit. Much love x
New t-shirt proposal for the Eric line:
Simple Living Alaska: The Best Meat You've Ever Tasted
Simple Living Alaska: It Doesn't Get Any Better Than That
New t-shirt proposal for the Arielle line:
Don't go throwing your hands up yet, you gotta taste it!
... I do see why you're throwing your hands up now.
Best thing to do with liver for me is a pâté, preferably with green pepper (not the bell pepper, but the peppercorn).
Arielle, I love watching you hang in there with Eric on the variety of tasks, just sends memories of me watching my grams do the same, y'all not afraid of anything 😊
Arielle! Eric!
Hello Alaska!
lol you guys are the best. So fun to see you enjoying the fruit of your hunts and giving honest description of the cooked meat.
Hello from La Pine, Oregon, great video and thanks for the Light Show.
Your canning funnel works well for loading the bags. Sending support, love, and kindness from Lexington, Michigan, USA