In this episode, Chris Waters and Jordi Ellingham get to work transforming wild venison into rich, smoky pastrami, then slicing it up thin for some mouth-watering Reuben sandwiches — all part of the food prep for Season 3 of The Huntsman.
They walk through the full process: curing, seasoning, smoking, slicing, and finally grilling up a few classic Reubens layered with sauerkraut, nutty cheese, homemade Russian dressing, and some cruncy bread.
To get that perfect deli-style thin cut on the pastrami, they use the Carnivore Collective meat slicer, making the job fast, clean, and consistent — ideal for camp meals or freezer prep.
🔪 GEAR USED IN THIS VIDEO
🦌 Carnivore Collective Meat Slicer – spot-on for venison, jerky, or any wild game slicing.
👉 Available at https://carnivorecollective.com.au/product-category/meat-slicers/💥
Use code HUNTCOOK at checkout for 5% OFF all gear and rubs.
Support Aussie-owned, hunter-first equipment made for real kitchens.
🎥 Part of The Huntsman cooking series.
This isn’t just about fancy sandwiches — it’s about doing the prep right so camp meals are next-level. Whether you’re a wild game cook or just love a good feed, this episode hits the mark.
