Wild Fish and Game Podcast (Harvesting Nature)

Summary: In this episode, Justin and Adam discuss the butchering of wild game, specifically focusing on the top sirloin and sirloin tip cuts. They also share updates on their recent outdoor activities and plans for the upcoming fishing season. The conversation covers a detailed exploration of various meat cuts, including sirloin tip, top sirloin, and elk sirloin, along with their associated recipes and cooking techniques. They emphasize the importance of effectively understanding and utilizing these cuts, providing insights into their versatility and culinary potential. Additionally, they touch on the significance of embracing organ meats and expanding the utilization of the entire animal for cooking purposes. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Venison and Celtuce Stir Fry   Grilled Mediterranean Antelope Steaks with Hummus and Israeli Salad Middle Eastern Venison Wraps Venison Reuben Sandwich and the Western Meat Slicer How to Make Vietnamese Pho with Venison Sirloin Elk Braciole Takeaways: Understanding the butchering process for wild game cuts Insights into the culinary history and nomenclature of top sirloin and sirloin tip Cooking techniques and versatility of these cuts for various dishes and preparations Updates on outdoor activities and plans for the upcoming fishing season Understanding the versatility and culinary potential of meat cuts like sirloin tip, top sirloin, and elk sirloin. Embracing the utilization of organ meats and expanding the cooking potential of the entire animal. The importance of effectively labeling and understanding meat cuts for cooking purposes. Chapters: 00:00 Introduction to Butchering Discussion 05:40 Exploring the Top Sirloin Cut 32:17 Exploring Versatile Meat Cuts: Sirloin Tip, Top Sirloin, and Elk Sirloin 47:16 Embracing Organ Meats: Expanding Culinary Potential 01:03:50 Understanding and Utilizing Meat Cuts Effectively Keywords: butchering, wild game, top sirloin, sirloin tip, culinary history, nomenclature, cooking techniques, outdoor activities, fishing season, meat cuts, sirloin tip, top sirloin, elk sirloin, recipes, cooking techniques, organ meats, culinary potential Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin, Adam, and Matthew discuss the consumption of invasive carp. They mention the environmental impact of Asian carp, including their ability to outcompete native fish species and their jumping behavior. Matthew shares the management strategies employed by the Kentucky Department of Fish and Wildlife, such as commercial fishing and the use of bioacoustic fish fences. Finally, they talk about the taste and cooking methods of carp, with Matthew recommending smoking the fish and using it in dishes like salads and dips. In this conversation, Matthew discusses different methods of preparing and cooking carp, particularly invasive carp species. He shares his experiences with smoking, pickling, and grinding carp, as well as making dishes like miso soup, tacos, and fish patties. Matthew highlights the potential of carp as a sustainable food source and the need to change the perception of carp as a low-quality fish. He mentions resources like the book 'Eat the Enemy' and the Choose Kopi website for carp recipes. The conversation concludes with the idea of organizing a camp focused on bowfishing and cooking invasive species. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Matthew Dollenbacher is a hunter, angler, outdoorsman, and Fisheries Biologist with the Kentucky Fish and Wildlife. He grew up in Eastern Iowa and attended Iowa State University. He traveled around a bit after college but eventually landed in Western Kentucky in 2020, working with Invasive Carp. Links: Kentucky Department of Fish & Wildlife Recipes Eat the Enemy book Choose Copi Crispy Fried Carp Recipe Matthew.dollenbacher@ky.gov Takeaways: There are different types of carp, including common carp and invasive Asian carp such as silver carp, bighead carp, grass carp, and black carp. Asian carp, particularly silver and bighead carp, are filter feeders and can outcompete native fish species for food. The jumping behavior of silver carp can be dangerous for boaters and fishermen. The Kentucky Department of Fish and Wildlife employs various management strategies, including commercial fishing and the use of bioacoustic fish fences, to control the population of invasive carp. Carp meat is white and can be smoked and used in dishes like salads and dips. Asian carp have a mild flavor and can take on the flavors of various seasonings. There are various methods of preparing and cooking carp, including smoking, pickling, and grinding. Carp can be used in a variety of dishes, such as miso soup, tacos, and fish patties. Carp, particularly invasive species, have the potential to be a sustainable food source. Changing the perception of carp as a low-quality fish is important to promote its consumption. Resources like the book 'Eat the Enemy' and the Choose Kopi website provide carp recipes and information. Organizing a camp focused on bowfishing and cooking invasive species could be a fun and educational experience. Chapters: 00:00 Introduction and Background 05:22 Matthew's Work with Carp 10:37 Types of Carp and Their Differences 19:13 Population Growth and Management Strategies 25:31 Catching and Cooking Carp 30:58 Introduction and Discussion of Cooking Methods 33:47 Grinding Carp and Other Methods 36:31 Changing the Perception of Carp 43:50 Carp as a Sustainable Food Source 52:46 Resources and Conclusion Keywords: carp, invasive species, Asian carp, common carp, silver carp, bighead carp, grass carp, black carp, environmental impact, management strategies, taste, cooking methods, carp, invasive species, cooking, smoking, pickling, grinding, miso soup, tacos, fish patties, sustainable food, perception, recipes, bowfishing, camp Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Kory, and friends chat about late season flintlock hunting in Pennsylvania. They discuss Justin’s rocky start, winter storms, Mississippi roast recipes, deer drives, standers, pushers, misfires, malfunctions, misses, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Show Notes: Listen to "Mountain Men of Pennsylvania" podcast The uniqueness of deer drives Standers and pushers Red Eye out of Denver Flying into Buffalo, NY in wintertime License troubles before the hunt Thanks Paul The Best Mississippi Pot Roast A broken gun Learning the basics A good omen? The perfect conditions Planning a deer drive The first drive "I'm here, it's cold..." Patience is a virtue The second drive Justin's 1st ever shot at a deer with a flintlock The drive across the road Joe shoots a third time Tony gets a shot The last drive The total tally Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam delve into the final segment of their Cooking by Cut series, focusing on lesser-known parts of big game animals. They explore the culinary uses and preparation methods for kidneys, caul fat, trotters, and testes, emphasizing their historical significance and modern applications in cooking. The conversation highlights the importance of utilizing all parts of the animal, encouraging listeners to expand their culinary repertoire with these often-overlooked ingredients. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Curried Steak and Kidney Pie Ram Caul Fat Wrapped Venison Burger Dried Venison Soup with Timpsila (Baba Wohanpi) Smoked Rocky Mountain Oysters Pigs Feet Stew Forager Chef Takeaways: The Cooking by Cut series has covered various parts of big game animals over the past year and a half. Kidneys are rich in history and have been consumed since ancient times, often found in traditional dishes. Caul fat, also known as lace fat, is a versatile ingredient that adds moisture and richness to dishes. Trotters, or hooves, are often discarded but can be flavorful and gelatin-rich when slow-cooked. Testes are a unique part of the animal that can be prepared in interesting ways, adding to the culinary experience. Using all parts of the animal is essential for sustainable cooking and respecting the hunt. Preparation methods for kidneys include soaking to reduce strong flavors and quick cooking to maintain tenderness. Caul fat can be used to wrap lean meats, enhancing flavor and moisture during cooking. Trotters require careful cleaning and preparation to ensure they are safe and delicious to eat. Exploring lesser-known cuts can lead to new culinary adventures and a deeper appreciation for wild game. Culinary history reveals the value of using animal feet. Embrace the challenge of cooking with organ meats. Chapters: 00:00 Introduction to Cooking by Cut Series 05:51 The Versatility of Caul Fat in Cooking 12:12 The Importance of Testes in Wild Game Cooking 33:00 Culinary History and Cooking Techniques 38:45 Exploring Testicles as a Culinary Delicacy 49:49 Innovative Recipes and Cooking Methods 01:02:20 Holistic Approaches to Butchering and Cooking Keywords: Wild game, cooking, kidneys, caul fat, trotters, culinary history, organ meats, recipes, hunting, food preparation, culinary history, cooking techniques, testicles, culinary delicacy, innovative recipes, holistic butchering Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Mock Tender and the Flat Iron Steak, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: Justin’s Chimichurri recipe Venison Saag Gosht Gochujang Steak and Broccoli  Grilled Venison Steak and Peach Salad Venison Ragu sub mock tender for the shank Show Notes: Spicy Fried Whole Trout Foraging  Jams and Jellies Syrups The Flat Iron Steak The origins of the flat iron It is a newer cut Applebees popularized One of the most tender cuts in the shoulder Mock Tender is not tender How to remove each cut A boning knife can do everything Leave the blade roast intact The front shoulders have better-flavored cuts Keep steak cool before cooking so as not to overcook Mock tender for braise of sous vide Velveting technique Meat grains Letting rest longer Braising Justin’s chimichurri recipe Venison Saag Gosht Gochujang Steak and Broccoli  Grilled Venison Steak and Peach Salad Venison Ragu sub mock tender for the shank Tacos!! Deer Taco Shirt Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Show Notes: Kory The Turkey Slayer Kory’s Turkey Story Wiffing Shots Pattern your Shotgun Turkey Hunting in a Blizzard Turkey Fan Art - @championschoicecalls Do you have to camo your shotgun Hunting and Scouting via Bicycle Gear for Bicycle Hunting Fat Tire Bicycles Hauling Big Game on bikes Moving to a New State and Learning their Hunting Systems Reading Regulations and E-Scouting Backcountry Hunters and Anglers Analyzing Elk Drawings for 2020 Using an analytical approach to entering drawings Shotgun Camo DIY tutorial Recipes: Copycat Chick-fil-a Turkey Nuggets Recipe Hank Shaw’s Turkey Carnitas Smoked Venison Taquitos About the Podcast: We are hunters, anglers, writers, and sometimes chefs. Our passion for the outdoor lifestyle motivated the foundation of Harvesting Nature which serves as a media outlet built to inspire and educate the outdoor expert and novice alike. Our podcast focuses on the technical side of cooking wild fish and game while also incorporating adventures and lessons learned from our pursuit of wild meat. Join us on our journey of Harvesting Nature. --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Special Guests Danielle Prewett, Wild + Whole and MeatEater Visit Wild + Whole Danielle Prewett is the founder of Wild + Whole and a wild foods contributing editor for MeatEater. Texas is home for Danielle, but her love for the outdoors developed while chasing birds across the grasslands of North Dakota. She has been living off the land for the last several years and is fascinated by the richness of wild game. Danielle strives to portray this beauty by teaching others how to cook and enjoy their harvest. Show Notes Pantry Essentials Planting Gardens Companion Planting Foraging Leek Ramp Pesto Mushrooms Pantry Essentials Go to Oils Dried Ingredients Pantry Randoms Cooking without Recipes Writing Recipes Fat and Acidity Starches Root Vegetables Turkey Hunting Travel Restrictions Working from Home Turkey Recipes Sous Vide Brining Turkey Key West Pink Shrimps Hunting and Eating Iguanas Lobstering and Crabbing Fly Fishing for Redfish Catch and Release vs Catch and Eat Eating Redifish on the Halfshell Recipes: Click the link to get the recipe Grilled Redfish on the Halfshell Coconut Mango Iguana Tacos Venison Tongue Tacos   --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Podcast Contest: Click the link below to enter for a chance to win a Weston Meat Grinder, an Autographed Cookbook, Traeger Sauces, and Traeger Spices! Enter now until July 1st. CLICK HERE TO ENTER Special Guests: Captain Aaron Young – Dibs on Bottom Adventures Follow on Instagram Follow on YouTube Follow on Facebook Website Show Notes: The Key West Waterman Balancing Charters and Commercial Spearfishing Practice – Bad shots waste meat Getting into commercial fishing Spearfishing outside of the FL Keys Geographical behaviors of fish Positive interactions with Game Wardens Is commercial fishing territorial? Seasonal variations in target fish species Know your fish and sizes underwater Deep drop fishing Cobia sight fishing Beginning spearfishing tips Great white shark encounter Chumming when spearfishing Shark encounters Tarpon fishing Lobster were trash fish Favorite and least favorite fish to catch to eat Yellow jack are underrated fish in the FL Keys Recipes: Homemade Wild Fish Fingers with Tasty Mashed Potatoes Seafood Enchiladas Whole Grilled Snapper --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Justin and Adam discuss two cuts of meat: the tri-tip and the eye of round. They provide information on the location and characteristics of each cut, as well as their culinary history. The tri-tip is a flavorful cut located in the bottom sirloin area, while the eye of round is a lean muscle found in the round group. They share cooking tips and recipe ideas for both cuts, including grilling, searing, and marinating. Overall, these cuts offer versatility and delicious flavor for various dishes. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Takeaways: The tri-tip is a flavorful cut located in the bottom sirloin area, while the eye of round is a lean muscle found in the round group. Both cuts offer versatility and can be cooked through grilling, searing, or marinating. The tri-tip is commonly used in Santa Maria-style barbecue, while the eye of round is great for dishes like pho or stir-fries. When cooking these cuts, it's important to keep them at medium-rare or medium to prevent them from drying out. Both cuts can be sliced thinly for sandwiches, tacos, or stir-fries, or cooked whole and sliced for a delicious meal. Recipes: Grilled Venison Tri-Tip Elk Tri-Tip with Chimichurri Grilled Bison Tri-Tip, Santa Maria Style Venison Cube Steak Sandwiches with Poblano-Lime Chimichurri Gochujang Venison Steak and Broccoli Venison Bulgogi Kimbap Rolls Antelope Steak Fingers Learn more about your ad choices. Visit megaphone.fm/adchoices

Typically found staining sidewalks, the mulberry is an incredibly under-utilized fruit. While most people think of the berry as a nuisance, creating purple van Gogh-style messes on the bottom of shoes, their sweet and tangy flavor adds to many culinary experiences. The berries can be used in desserts, such as pies or crumbles, for building complex wines or liquors, as hearty and rustic glazes for a variety of meats, or even in crazy-sounding dishes like pizzas or grilled cheese sandwiches.  Despite their physical resemblance to raspberries and blackberries, mulberries are closer relatives to figs. Their flavor is also much richer and even a touch savory compared to a blackberry or raspberry. While adding sugar to the berries results in sweet desserts, the core flavor of the berry works beautifully for heartier meals.       Mulberries are not commercially sold due to their harvesting difficulty. The delicate fruit must be hand-picked, making harvesters easily identifiable by the deep-purple ink stains covering their fingertips, and also has a relatively short shelf-life. Foraging the berry makes for a great family outing, albeit a bit messy, and the harvests can be used for many recipes. -Lindsey Bartosh  Read the written version of this recipe as prepared by Lindsey Bartosh Leave a Review of the Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Pizza Once humans started harvesting and processing grains, moving from grain porridges to grainy flatbreads cooked on hot rocks was a quick step. Once processing technology advanced, lighter flours would have been made available to create flat doughs. Eventually, the Egyptians discovered yeast, creating a softer, easier-to-digest dough that slowly morphed into modern bread.  These flat doughs were popular throughout much of the world, with Egyptians, Greeks, and Persians (among others) regularly eating them. Persian soldiers were known to bake flatbreads topped with cheese and dates on top of their shields in between battles, while the Greeks topped theirs with herbs, onions, garlic, or fruit purees, as well as cheese, and offered them up to the gods.  As mentioned, the Romans also ate flatbreads, often topping them with cheese, fruits, honey, and oil. A painting depicting these tasty snacks was even found in Pompeii.  Breadmaking progressed along with other technologies, and flatbreads just improved. Manakish was becoming very popular in the Middle East, while focaccia, developed by the Etruscans, was commonly eaten in Tuscany.  Pita was also being made in Greece by this point, a bread with a suspiciously similar name to pizza, especially when Naples started as a Greek settlement.  Although some historians point towards earlier examples of pizza, it is generally agreed that Naples was the true birthplace. By the 1600s, street vendors were selling flatbreads called pizzas to poor working-class people who needed something cheap to eat on the go. These pizzas were usually topped with garlic, salt, lard, and cheese.  About Mulberries Despite their physical resemblance to raspberries and blackberries, mulberries are closer relatives to figs. Their flavor is also much richer and even a touch savory compared to a blackberry or raspberry. While adding sugar to the berries results in sweet desserts, the core flavor of the berry works beautifully for heartier meals.       Mulberries are not commercially sold due to their difficulty in harvesting. The delicate fruit must be hand-picked, and harvesters are easily identifiable by the deep-purple ink stains covering their fingertips. They also have a relatively short shelf life. Foraging the berry makes for a great family outing, albeit a bit messy, and the harvests can be used for various recipes.  Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast About the Podcast: We are hunters, anglers, writers, and sometimes chefs. Our passion for the outdoor lifestyle motivated the foundation of Harvesting Nature which serves as a media outlet built to inspire and educate the outdoor expert and novice alike. Our podcast focuses on the technical side of cooking wild fish and game while also incorporating adventures and lessons learned from our pursuit of wild meat. Join us on our journey of Harvesting Nature. Questions or comments? Email us at whatscooking@harvestingnature.com About the Hosts: Justin Townsend: Editor-in-Chief of Harvesting Nature Justin grew up in the outdoors and has maintained his passion for hunting and fishing throughout his journey around the US. As a classically trained chef, Justin infuses his passions for cooking to create delicious wild game meals for everyone to enjoy. After joining the Coast Guard in 2015, Justin now lives in Key West, FL where the island serves as a lily pad for his many adventures on land and sea. Dustyn Carroll: Field Staff Writer and Co-host Dustyn always had a love for adventure and fostered a love for hunting and fishing after his military career began. He found an appreciation of wild game meats through his co-workers and then jumped into the pursuit of wild meat wholeheartedly. Cooking and serving wild game to his family and friends has become pleasurable achievement which he looks forward to at every new journey. Show Notes: Curing Meats Definitions Curing Process Curing Science Jerky is a form of curing Smoking Meat is curing Recipes: Click the link to get the recipe Wild Boar Holiday Ham Tuna Gravlax Corned Venison and Sauerkraut Garlic Whiskey Wild Boar Bacon Music Yard Sale by Silent Partner --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin, Adam, and Senior Staff Writer Heidi Chaya explore various topics about preparing unusual meats, fish, and foragables. They share personal experiences with unique culinary practices, discuss the cultural significance of different foods, and introduce a new podcast series focused on community engagement in wild food practices. The conversation highlights the importance of sustainability, creativity in cooking, and the joy of trying new and unconventional foods. In this engaging conversation, they explore the world of unusual and often misunderstood foods, from bluefish to foraged mushrooms and cultural delicacies. They discuss the perception of 'trash fish', the thrill of foraging, and the surprising edibility of various plants. The conversation emphasizes the importance of having an open mind toward food and encourages listeners to embrace culinary adventures beyond conventional grocery store offerings. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Heidi Chaya Takeaways: Foraging can start in your own backyard. Pemmican is a versatile and sustainable food. Cultural perspectives on food can vary widely. Trying unusual foods can be a fun adventure. Wild game can be prepared in many creative ways. Community engagement is key in wild food practices. Eating predators can change your perception of meat. Roadkill can be ethically harvested in some states. Bluefish is often discarded but can be delicious. Cooking with wild ingredients can be an art form. Bluefish can be delicious when prepared correctly. Many fish considered 'trash' are actually tasty. Foraging can lead to surprising edible finds. Mushrooms are a popular foraged item, especially in fall. Edible plants are often overlooked in urban areas. Cultural perceptions of food can limit culinary experiences. Wild food can supplement diets and reconnect us with nature. Trying unusual foods can be a rewarding experience. Open-mindedness is key to enjoying diverse cuisines. Food experiences can vary greatly based on cultural context. Chapters: 00:00 Introduction to the Podcast and Guests 02:57 Foraging and Cooking with Wild Ingredients 05:55 Hunting Adventures and Freezer Management 09:04 Pemmican and Sustainable Cooking Practices 12:04 The Rookies Podcast and Community Engagement 15:03 Exploring Unusual Foods and Cultural Perspectives 17:47 Wild Game Experiences and Unique Tastes 20:57 Culinary Adventures in South Africa 24:00 Wild Game Spread at Pig Camp 26:56 Eating Predators and Unique Cuts of Meat 29:59 Groundhog and Kangaroo: Uncommon Meats 33:02 Roadkill and Ethical Considerations 35:54 Unusual Fish and Culinary Experiments 44:44 Exploring Unusual Fish: Bluefish and Beyond 50:37 The Perception of Trash Fish 54:52 Foraging Adventures: Mushrooms and Oddities 01:00:00 Edible Plants: Surprising Discoveries 01:02:04 The Wild Food Movement: A Return to Nature 01:10:25 Cultural Delicacies: Unique Meats and Dishes Keywords: wild game, foraging, cooking, hunting, pemmican, unusual foods, cultural perspectives, podcast, community, sustainable cooking, bluefish, trash fish, foraging, edible plants, wild food, cultural delicacies, unique meats, mushrooms, food perception, culinary adventures Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Collin chat about some spring foraging tips, tactics, techniques, and recipes. They discuss Spring focused recipes, dandelion jam, wild asparagus, fishing, spruce tips, wild cocktails, grilled cheese, wild turkey recipes, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  Show Notes: Spring focused recipes Exploring new fishing spots Denver BHA river clean up  Tag draws The pizza oven Chickens Subscribe to the Harvesting Nature magazine December's wild pig camp Harvesting Nature spice blend kit Hank Shaw Episode Kevin Kossowan episode Lori McCarthy episode  Erica Davis episode Dandelion jam Botulism is bad Alan Bergo episode Spruce tip syrup Modern Carnivore Bitters A wild Old Fashion Blackberries Wild asparagus Hickory Nut and Ramp Pesto  Prickly lettuce MAKE SURE IT'S SAFE Smoked trout grilled cheese (LINK) Collin's grilled cheese Ara Zada's jalapeno wild turkey piccata Turkey kiev Resources and apps for foraging Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, we discuss Proposition 127 in Colorado, which seeks to change the regulations surrounding mountain lion hunting. The guests explore the implications of this proposition on conservation, food security, and the culinary value of mountain lion meat. The conversation includes personal experiences from hunters, the challenges of hunting mountain lions, and the public perception of eating predators. The guests also emphasize the importance of responsible wildlife management and the need for hunters and non-hunters alike to unite against extremist views that threaten hunting rights. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Links: Coyote Steak Bites Red Curry Braised Bobcat New Product: Mountain Lion Hunting T-Shirt and Water Bottle Guest: Jeremy and Chandra Sanderson, partners with three children, truly shatter the "trophy hunter" caricature that the anti-hunting industry presents —they love wildlife, fight for conservation, and honor their harvest with beautiful culinary creations. Mike Costello is an "adult-onset hunter" in California and a contributor to HOWL for Wildlife. As a conservation advocate, he believes all native species deserve a place to thrive and that true conservation success results in an abundance of critters and the opportunity for people to sustainably hunt, harvest, and participate in nature. Ways to Help: Wildlife Deserve Better Coloradans for Responsible Wildlife Management Takeaways: Proposition 127 aims to ban mountain lion hunting in Colorado. Hunting is a crucial part of wildlife management and conservation. Mountain lion meat is edible and can be delicious. Public perception of eating predators is often influenced by cultural programming. The consequences of banning mountain lion hunting could be detrimental to ecosystems. Hunters contribute significantly to conservation funding and wildlife management. Engaging in conversations about hunting can help change perceptions. Voting and supporting responsible wildlife management organizations is essential. The anti-hunting movement is gaining traction and could affect other states. Food security is a fundamental right that includes the right to hunt.  Chapters: 00:00 Introduction to Proposition 127 and Its Implications 03:04 The Role of Hunting in Conservation and Food Security 05:53 Personal Experiences with Mountain Lion Hunting 08:47 Culinary Aspects of Mountain Lion Meat 11:59 The Challenges of Hunting Mountain Lions 14:56 The Impact of Proposition 127 on Wildlife Management 18:03 Public Perception of Eating Predators 20:55 The Consequences of Banning Mountain Lion Hunting 23:53 Call to Action: Supporting Responsible Wildlife Management 26:57 Final Thoughts and Closing Remarks Keywords: Proposition 127, mountain lion hunting, conservation, food security, wildlife management, culinary uses, hunting rights, Colorado, ethical hunting, predator meat Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam are joined by Jason Passalacqua. They discuss the intersection of wild food and wine and how to make wine more approachable for the wild food community. They also talk about traditional pairings between game and wine and how Passalacqua wines are specifically designed to pair well with wild game. The conversation highlights the importance of education and experimentation in finding the perfect wine and food pairings. In this conversation, Jason Passalacqua, owner of Passalacqua Winery, discusses the connection between wine and wild game. They explore the idea of demystifying wine and making it more accessible to everyone, regardless of their background or experience. They also discuss the importance of education and empowerment when it comes to wine and wild game and how these two worlds can intersect to create a unique and enjoyable dining experience. The conversation highlights the diversity of flavors and the endless possibilities for pairing wine with different types of wild game. Overall, the conversation emphasizes the joy and exploration that comes with combining wine and wild game - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: is a hunter, angler, forager, outdoorsman, cook, and vintner. His passion for wine and love of the outdoors began with fishing and hunting among the vines on his family’s property in Dry Creek Valley near Healdsburg, California. After a career in engineering, he wanted to get back to his roots. As a fourth-generation vintner, he was inspired by his family’s history of growing grapes since the 19th century and began making wine. He opened Passalacqua Winery in 2004 with a vision to create quality wines that pair with the outdoors. Passalacqua Winery Instagram: https://www.instagram.com/passalacquawinery Passalacqua Winery website: https://passalacquawinery.com/ Takeaways: Wine and wild food are part of a lifestyle and offer a unique sensory experience There are no strict rules when it comes to pairing wine and wild game; it's all about personal preference Passalacqua wines are designed to pair well with wild game, offering a balance of flavors that enhance the purity of the food Education and experimentation are key to finding the perfect wine and food pairings Demystifying wine and making it accessible to everyone is important Education and empowerment are key when it comes to wine and wild game There is a wide range of flavors and possibilities for pairing wine with wild game Combining wine and wild game can create a unique and enjoyable dining experience Chapters: 00:00 Introduction and Excitement for the Topic 02:53 Updates and Plans for the Future 06:05 Guest Introduction and Background 09:10 Growing Up in Northern California and Love for the Outdoors 13:08 The Intersection of Wine and Wild Food 16:01 Demystifying Wine and Making it Approachable 22:28 Pairing Wine with Wild Game: Traditional and Non-Traditional Pairings 28:24 Passalacqua Wines: Designed to Enhance the Flavors of Wild Game 00:02 Introduction and Background 09:53 Demystifying Wine and Making it Accessible 30:13 Exploring the Flavors and Pairings of Wine and Wild Game 39:54 Creating a Unique and Enjoyable Dining Experience 50:09 Conclusion and Final Thoughts Keywords: wild food, wine, pairings, approachable, education, experimentation, wine, wild game, demystifying, accessibility, education, empowerment, flavors, pairing, meat, cooking, drinking, drinks Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Special Guest Lauren Sarasua – Freediver/Spearfisher Visit Lauren’s Instagram Visit Lauren’s YouTube Channel Show Notes: Crew Updates Chipotle BBQ Squirrel Dip Wild Game Mop Sauce Recipe Adventures for Food Podcast Harvesting Nature Shop Discount Code: PODCAST20 Shop Now Scuba vs Freediving vs Spearfishing Lion Fish Eating Poisonous Fish Inspiration for Free Diving Eating more Seafood Killing Fish Immediately How to Carry Fish Shark Issues Most Preferred Fish to Target Mahi Ribs Lobster Bites Cooking Whole Fish World Record Amberjack Amberjack Video Yellow Jack Poke Training to Freedive Diving Lake Eerie Spearfishing Equipment Homemade Lobster Stock Cleaning Lobster Seafood Tin Foil Packs --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Annie Weisz the Founder of Peak to Plate. They discuss sooooo many taco recipes, hunting, fishing, mac and cheese, meatloaf, playing with spiciness, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest: Annie Weisz: hunter, angler, wife, mom, registered dietitian, and Wyoming native. In addition to her own website, peaktoplate.com, she contributes to Hunt to Eat, Wildwood Grilling, Outdoor Edge Knives, and other publications showcasing her killer wild game cooking skills.  Follow Annie Weisz on Instagram @peak.to.plate Recipes: Venison taco with carne asada sauce Homemade bacon Posole Classic Ground Tacos Venison barbacoa tacos Pronghorn carne asada Shredded venison street tacos Brook Trout Tacos Stout Mac and Cheese  Meatloaf with smoked tomato jam buttered pheasant Show Notes: Annie's start in hunting and fishing catching cutthroat Annies website The hunting season so far filling her elk tag what a dietician does  importance to teaching kids where their food comes from what's in Annie's freezer now what's on the menu next Homemade bacon smoking meats TACOS! Shredded Street Taco The OG crockpot  Posole Barbacoa Tacos must haves on Tacos Trout Tacos how to "Taco" when to use fat Pronghorn carne asada Venison taco with carne asada sauce Favorite recipes freezer meals  Stout Mac and Cheese  Whitetail ramen buttered pheasant adjusting spiciness pan seared Mule deer backstrap with flathead cherries Recipes at Wildwood grilling  Meatloaf with smoked tomato jam Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Arm Roast and the Shanks, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: Elk Shank Tagine Canapés Hoppin John with Braised Venison Shanks Ancho Venison Shank Tacos Venison Mississippi Pot Roast Chipotle Venison Pot Roast on Hatch Grits Show Notes: Spruce Tip Syrup Spruce Tip Jelly High Altitude Sourdough Bread Adam’s foraging adventures Wild cherries Pan Fish Fry-up Arm Roast Cutting off the Arm Roast and Shank Using the table to break tendons Beefy Cut of Meat Shanks Collagen to Gelatin  Cutting down shanks to fit into your cookware Some of the best international dishes are cooked with shanks Slow and Low for Arm Roasts Cross-Cutting Shanks Sous Vide Lamb Shanks Elk Shank Tagine Canapés Hoppin John with Braised Venison Shanks Ancho Venison Shank Tacos Venison Mississippi Pot Roast Chipotle Venison Pot Roast on Hatch Grits Venison shank sliders Grinding: The arm roast is great Never Grind your Shanks! Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin talks with Wild Food Chef and Blogger Jamie Carlson in depth about wild, foraged cocktails. They discuss the eating of hedgehogs, the origins of cocktails, the wild ingredients and preparation of various types of bitters, shrubs, schnapps, liquors, cocktails and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  Special Guest: Jamie Carlson is a hunter, angler, cook, and cocktail maker extraordinaire. If you follow him on social media you may have seen his many wild food inspired cocktails. He’s also an outstanding outdoor writer, crafting stories about foraging, hunting, fishing, and all things wild food in a column for Outdoor Life, and the website Modern Carnivore.   Visit Jamie on Instagram Visit the the Modern Carnivore website  Show Notes: Antler and Fin Podcast with Adam Berkelmans Negroni  Campari with Chokecherries Rhubarb and Sumac Bitters Black Walnut Bitters Jamie's Origin story  You Have to Cook it Right Duck Pastrami Recipes don't say "when finished, tastes like shit" Eating Turtles and Hedgehogs Eating Coots Finding and Cooking with Morels Spruce tip ice cream to make Spruce Tip Grasshopper Spruce tips Maple Simple Syrup Shagbark hickory nuts Versatility of birch trees Elderflower liqueur Lilac liqueur Bitter vs. Liqueur Birch Schnapps Recipes Spirits+sugar+water+bitters = cocktails Rum Old Fashions Falernum Why's it called a Corn'N'Oil Wild Plums  Late summer sumac Understanding the seasonality for foraging Can we cultivate morels The surrounding conspiracy  Challenge to add more wild ingredients to wild game meals Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Kory, and Collin chat about their favorite ingredients to have on hand to prepare any wild food meal. They discuss using the ingredients to prepare meals like antelope huevos rancheros, venison loco moco, venison barbacoa, BBQ squirrel dip, elk pot roast, mule deer carpaccio, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Recipes: Huevos Rancheros Loco Moco Hank Shaw’s Venison Barbacoa  World Famous Chipotle BBQ Squirrel Dip Elk Pot Roast Venison Wine Spaghetti Searing Steaks with Mayo Mule Deer Carpaccio Show Notes: Harvesting Nature Magazine Advertise with us Spice Testing Goose Gizzard Mississippi Roast  Justin's #1 - eggs Colin's #1 - panko bread crumbs Kory's #1 - chipotles in adobo sauce  Justin is basic - his #2: Salt Colin's #2 - red wine Kory's #2 - lard/tallow/bacon fat Podcast Episode 419, How to Make Wild Game Soap Podcast Episode 312, Chewing the Fat about Wild Game Fats Kory's #3 - wild game stock/braising liquid Wild Game Stock - On Demand Cooking Class Colin's #3 - Olive Oil Justin's #3 - Clarified butter/ghee Justin's #4 - Mayo Kory's #4 - Lemon/Lime Juice Collin's #4 - garlic powder Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Special Guests: John Wallace – Avid Hunter, Angler, and Wild Game Cook Follow on Instagram Show Notes: The Wild Game Cook Favorite Game Meat Mississippi Pot Roast The Neck Roast Writing Recipe Labels for Meat in Freezer Kory’s Storing Method Freezer Lists Steak Sauces Processing your own Game Shrimp Scampi Stuffed Backstrap The Flavor Bible Fishing Time MeatEater Catfish Creole Recipe Fishing Seasons Saltwater Fishing Gar and Carp Paddlefish Snagging Don’t Eat Gar Eggs Storing Fish Storing Game The Stages of Eating Wild Game Thaw and Refreeze Recipes: Venison Shank Grinders (aka sub sandwiches) --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Contest: Wild Fish and Game Photo Cook-off Entry Begins 24 Aug – 31 Aug Voting Begins 01 September Click to Enter! Show Notes: Diving and Spearfishing Apparel: Rash Guard, Mug, Stickers, T-Shirts Orange Hunting Hats Dan Renna, Managing Editor Will Liffick, Film Production Manager Favorite Species to Hunt Favorite Species to Eat MeatEater Venison Ribs on the Traeger Field Care and Meat Care Keep Everything Clean Have a Plan for Butchering Caul Fat and Organ Meats Temperature Affects Time Danger Areas “It Tastes Gamey” ☹ Males vs Females Front or Rear of Animal? Hanging vs. Ground work Life Factors Frozen Meat The Primals Freezing, Thawing, Freezing Rigor Mortis Food Consumption Affects Taste MeatEater Meat Scientist Podcast GoWild App Recipes: Antelope Chorizo Huevos Rancheros Dan’s Venison Carpaccio Ara’s Venison Carpaccio --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Special Guest Tyler Frantz – Outdoor Writer, Founder Natural Pursuit Outdoors Follow Tyler News on Facebook Natural Pursuit Website Show Notes: Tyler’s Intro Eastern Black Bear Hunting Archery and Muzzleloader Double Carry Dual Impact Strategies for Bear & Deer Season Overlap Sunday Hunting 100 Bear Legacy at Camp Pennsylvania Game News Penn Game News: Pennsylvania Deer Hunting, Through the Pages of Game News Favorite Wild Game Favorite Meal Shrimp Stuffed Backstrap Best Tasting Upland Game Bird Fishing During COVID More People are Outdoors Has the pandemic saved outdoor recreation in Pennsylvania and beyond? Pennsylvania Outdoor Writers Association --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam chat with Dr. Jonathan Reisman about hunting, cooking, and eating offal and organ meats. They discuss the incorporation of organ meat into diets and highlight the nutritional value of organs and the unique nutrients they provide. Dr. Reisman shares his journey into butchering and cooking organs, his passion for hunting, and how hunting has allowed him to explore various organ meats. They also address the myth that organs are dangerous to eat and advocate for the reintroduction of lung consumption, which is currently illegal in the US. The conversation emphasizes the importance of reconnecting with the source of our food and exploring traditional food consumption. They discuss different organs' unique textures and flavors, such as lungs, kidneys, and sweetbreads. They also touch on the importance of proper handling and care of organs to ensure optimal taste and safety. They discuss the need for better anatomical diagrams, education around organ meats, and the growing interest in nose-to-tail eating. Dr. Reisman also mentions his Anatomy Eats dinners, where he combines his knowledge of anatomy with culinary experiences. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Jonathan Reisman, M.D., is a physician, author, and adventurer. His interests include anatomy, food, travel, nature, wilderness, and prehistoric crafts. He has practiced medicine in some of the world's most remote places, including Antarctica, Arctic Alaska, the Russian Arctic, the Himalayas of Nepal, rural Appalachia, the urban slums of Kolkata, India, and on Pine Ridge Reservation in South Dakota. He is the co-creator of the anatomy-based dinner series Anatomy Eats, which explores human anatomy through cuisines worldwide using offal, internal organs, and other unusual body parts. Visit Dr. Reisman's website Visit Anatomy Eats Instagram Takeaways: Organ meat, such as liver and heart, is packed with nutrients and can be a healthy addition to one's diet. Social media platforms like Instagram are great resources for finding creative and innovative ways to incorporate organ meat into meals. There is a misconception that organ meat is dangerous to eat, but as long as it is not toxic, it can be consumed safely. The sale and consumption of lungs are currently illegal in the US, but efforts are being made to overturn this rule. Reconnecting with the source of our food and exploring traditional food consumption can lead to a greater appreciation for organ meat. Organ meats have unique textures and flavors that can be enjoyed properly. Proper handling and care of organs is essential for taste and safety. Hunting provides access to a wide variety of organ meats. There is a need for better anatomical diagrams and education about organ meats. Nose-to-tail eating is gaining popularity as people explore different parts of the animal. Anatomy Eats dinners combine anatomy education with culinary experiences. Chapters: 00:00 Introduction and Discussion of Organ Meat 19:31 Exploring the Nutritional Value of Organ Meat 25:04 Tips for Incorporating Organ Meat into the Diet 29:37 Misconceptions about Organ Meat 35:40 Advocating for the Reintroduction of Lung Consumption 36:14 Reconnecting with the Source of Our Food 36:24 Exploring the Unique Textures and Flavors of Organ Meats 44:09 The Importance of Proper Handling and Care of Organs 52:13 Hunting as a Gateway to Trying Different Organ Meats 59:28 The Need for Better Anatomical Diagrams and Education 01:05:02 The Rise of Nose-to-Tail Eating 01:05:44 Anatomy Eats: Combining Anatomy Education with Culinary Experiences Keywords: organ meat, nutrition, misconceptions, lung consumption, traditional food, organ meats, textures, flavors, handling, care, hunting, anatomical diagrams, nose-to-tail eating, Anatomy Eats Learn more about your ad choices. Visit megaphone.fm/adchoices

Join podcast guests Becca and Luca Ritter, live from the 2022 BHA Rendezvous, as they recount their favorite hunting adventure for elk. Learn how this special hunt made for a great memory between the two. Join them on their adventure for food. Tell your story on our Adventures For Food Podcast Series - email whatscooking@harvestingnature.com Leave a Review for a chance to win a hat! Rate This Podcast Love our content? Buy us a cup of coffee to keep us fueled!  About the Podcast: The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. This is my adventure for food.  Accompany us on our Adventures for Food. Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast About the Podcast: We are hunters, anglers, writers, and sometimes chefs. Our passion for the outdoor lifestyle motivated the foundation of Harvesting Nature which serves as a media outlet built to inspire and educate the outdoor expert and novice alike. Our podcast focuses on the technical side of cooking wild fish and game while also incorporating adventures and lessons learned from our pursuit of wild meat. Join us on our journey of Harvesting Nature. About the Hosts: Justin Townsend: Editor-in-Chief of Harvesting Nature Justin grew up in the outdoors and has maintained his passion for hunting and fishing throughout his journey around the US. As a classically trained chef, Justin infuses his passions for cooking to create delicious wild game meals for everyone to enjoy. After joining the Coast Guard in 2015, Justin now lives in Key West, FL where the island serves as a lily pad for his many adventures on land and sea. Dustyn Carroll: Field Staff Writer and Co-host Dustyn always had a love for adventure and fostered a love for hunting and fishing after his military career began. He found an appreciation of wild game meats through his co-workers and then jumped into the pursuit of wild meat wholeheartedly. Cooking and serving wild game to his family and friends has become pleasurable achievement which he looks forward to at every new journey. Show Notes Get to know the hosts Brines vs marinades Dry Brining Mayonnaise on steaks? “Gamey” Meat Disconnected people Responsible Hunting Recipes Click the link to get the recipe Antelope Sloppy Joe Sliders Venison Pumpkin Pot Pie Homemade Antelope Ravioli with Sage Brown Butter Sauce American Venison Scotch Eggs Seared Antelope Steaks with Fried Hominy and Roasted Red Pepper Puree Grilled Mediterranean Antelope Steaks with Hummus and Israeli Salad Music Yard Sale by Silent Partner --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Special Guests: Gabby Zaldumbide: Hunt to Eat Community Manager Liz Lynch: Hunt to Eat Ambassador Follow Hunt to Eat on Instagram Follow Hunt to Eat on Facebook Hunt to Eat Website Show Notes: Adult Onset Hunters and Anglers Getting into Hunting and Fishing Thoughts on Hunter Education Programs as an adult Continuing Education for Hunters What made you return? Getting others out hunting The intimidation of field processing Tips for hunting mentors Kory’s Article: Preparing Youth for Fall Squirrel Hunts R3: Recruitment, Retention, and Reactivation What are we doing well and what can we do better? Embracing failure and dispelling past stereotypes of only success Entry barriers to new hunters Hunter education refresher courses Financial and access equity Engage and create community What is Hunt to Eat? The Community of Hunting International Food and Wild Game Recipe pairing Recipes: Smoked Trout Onigiri --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

An episode revisited! Join Justin and Kory as they chat with Wade Truong and Rachel Owen of Elevated Wild. They dive deep into the world of harvesting, preparing, storing, and cooking with several wild game fats, and so much more!  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings About Wade and Rachel: Wade Truong is a lifelong Virginian, self-taught chef and hunter. His work has been featured in the New York Times and Garden & Gun. Rachel Owen is a passionate outdoorswoman. She didn't grow up hunting or fishing- her love for cooking brought her to a desire for a closer relationship with her food. Together they hunt, fish, forage, preserve & cook. They do it because it gives them a deep sense of pride, rootedness, and nourishment to be connected to their food. They do it because they want to be active participants in the natural world. They do it to honor the hard-won experiences in the field. They do it because they know the abundance to be found at the untamed table. Follow Elevated Wild on Instagram Visit Elevated Wild’s website Show Links: Elevated Wild’s Article: Wild Fats – A Primer Recipes: BBQ Squirrel Wild Duck Bao Buns Alligator Curry Lonestar Jerky Show Notes: Facebook Community Group Wade and Rachel’s journey into hunting Their opinions of hunting before they were hunters why it’s important to have a connection to your food A big fat doe 2-inch thick fat Wade and Rachel’s article on wild game fats Gallons of deer fat Deep dives into common beliefs Deer fat – high in saturated fats the appearance of the fat at Room Temp Different mouth feel High saturated fat vs high unsaturated fat content Rendering wild game fat wet rendering freezing fat before rendering Rancid Fat Uses for deer tallow Deer fat suet cakes for birds deep frying in deer fat Pie crusts, cookies, and cornbread recipe – replacing oil with venison tallow HOT TIP: underbake when using deer tallow rendering waterfowl fat dark red/orange fat vs white fat vs yellow fat how the diet of the bird affects the fat duck fat shad roe Beaver Fat Beaver Prosciutto beaver fat in place of olive oil beaver tail cracklings Oregon bear hunting Bear and blackberry cobbler turkey fat Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Field Staff Writer Ara Zada on this fishing adventure down in Old Mexico. Rate This Podcast The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food. --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Special Guests Justin Lee is a world traveled professional spearfisherman, big game hunter, and outdoorsman. He calls Hawaii home where he has become a steward of the outside world. Justin conveys his hunts and spearfishing adventures through stories in a way that will make you feel as if you were there with him through the hunt to the dinner table. He believes the ultimate way to show respect to your prey is to prepare it with love for your family and friends. Follow Justin’s adventure on Instagram: @bigisleboy24 Show Notes Beginning Hunting and Spearfishing Make the outdoors fun for kids Is hunting popular in Hawaii? Pig hunting Archery hunting Axis deer hunting Sheep and goat hunting Favorite species in Hawaii Mule Deer Hunting Pronghorn Hunting Favorite Game Recipes Seasoning Wild Game Eating Axis Deer Spearfishing and Hunting Commonalities Most Memorable Dive Big fish aren’t always the most memorable Gyotaku – Fish Print Art Training for Freediving Just get in the water Fasting and Holding your breath Carb Loading Hot Tip for Beginning Spearfishing Best Fish Recipes Ryan Meyer’s Film: Spearfishing Hawaii Aquarium Fish - Kole Catch Clean Cook Panama Tuna Fishing Positively Representing Outdoor Culture while traveling Dan Flores Books: American Serengeti: The Last Big Animals of the Great Plains Coyote America: A Natural and Supernatural History --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Justin and Abigail Serra discuss the intersection of hunting, food security, and community support through the Venison for Vermonters program. Abigail, a game warden in Vermont, shares her experiences in wildlife management and the importance of utilizing roadkill meat to provide healthy protein to food shelves. The conversation explores the challenges and successes of the program, the significance of teaching meat processing skills, and the broader implications for food security in the community. Abigail and Justin discuss the intricacies of crafting natural candles, the journey of venison and moose from hunter to food shelf, and the challenges faced in meat donation programs. They explore the perceptions surrounding roadkill harvesting, the positive impact of their program on communities, and the regulations that food shelves must navigate. The discussion also touches on the role of nonprofits in meat processing, how individuals can get involved in local programs and the future of roadkill programs. Finally, they emphasize the connection to nature that hunting provides and the importance of utilizing resources responsibly. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Abby Serra is a Vermont State Game Warden and founder of Venison for Vermonters. This program salvages fresh roadkill and hunter-donated deer and moose to provide high-quality protein to local food shelves and families in need. With a background in butchering and a lifelong connection to wild food, Abby personally processes much of the meat while advocating for food security, reducing waste, and fostering self-sufficiency. Passionate about connecting people to the land, Abby also teaches deer processing and champions the value of wild game in sustainable living. Contact: Abigail.Serra@vermont.gov Venison for Vermonters How 'Venison for Vermonters' helps those in need States that you can legally harvest roadkill Takeaways: The Venison for Vermonters program helps utilize roadkill meat. The program aims to provide healthy protein to food shelves. Community support is crucial for the program's success. Teaching meat processing skills fosters self-sufficiency. The shank is considered the best cut of deer meat. The program has processed over 3,000 pounds of meat in a year. There is a growing interest in expanding the program. The program started in response to increased roadkill during COVID-19. Maintaining food security is a key focus of the program. Mixing fat and beeswax can enhance candle making. The fat around the kidneys is purer for burning. Roadkill can be a fresh source of meat if processed quickly. Perceptions of roadkill harvesting are often negative but can be misleading. Chapters: 00:00 Introduction and Overview of the Episode 08:04 Meet Abigail Serra: Game Warden and Butcher 13:44 Venison for Vermonters Program Explained 21:25 Growth and Future of the Program 29:13 Crafting Natural Candles 34:40 Perceptions of Roadkill Harvesting 40:52 Navigating Food Shelf Regulations 45:52 Getting Involved in Local Programs 54:46 Connecting with Nature through Hunting Keywords: Hunting, food security, venison, roadkill meat, game warden, Vermont, community support, meat processing, wildlife conservation, nonprofit, candles, venison, moose, meat donation, roadkill, food shelves, nonprofit, wildlife, community impact, hunting Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Special Guests Kory Slye – Harvesting Nature Managing Editor Collin Gruin – Harvesting Nature Field Staff Show Notes Catch and release Catch and eat Fishing for enjoyment Trophy fishing Fishing for the experience Noodling Spinning vs fly fishing Cutthroat trout Saltwater fly fishing Mark Kenyon’s new book Bow fishing for carp Ice fishing Does the ice break? Traditional vs electric fillet knives Is saltwater fishing intimidating for beginners? Starting with local guides Spear fishing is hunting under the water Freshwater spear fishing Do you eat fish after bow fishing? Catching, Cleaning, Eating Lion Fish Lion fish Pizza Lobstering in the Florida Keys How to lobster Spiny lobster meat vs Maine Lobster meat Cleaning lobster properly Recipes Click the link to get the recipe Grilled Caribbean Snapper with Couscous and Grilled Vegetables Firing Lime Chipotle Smoked Steelhead Coconut Lobster Mac and Cheese Broiled Walleye with a Pineapple Mustard Rub Walleye Tacos with Avocado Honey Sauce Roasted Tuna Head Ramen Noodle Soup About the Podcast: We are hunters, anglers, writers, and sometimes chefs. Our passion for the outdoor lifestyle motivated the foundation of Harvesting Nature which serves as a media outlet built to inspire and educate the outdoor expert and novice alike. Our podcast focuses on the technical side of cooking wild fish and game while also incorporating adventures and lessons learned from our pursuit of wild meat. Join us on our journey of Harvesting Nature. About the Hosts: Justin Townsend: Editor-in-Chief of Harvesting Nature Justin grew up in the outdoors and has maintained his passion for hunting and fishing throughout his journey around the US. As a classically trained chef, Justin infuses his passions for cooking to create delicious wild game meals for everyone to enjoy. After joining the Coast Guard in 2015, Justin now lives in Key West, FL where the island serves as a lily pad for his many adventures on land and sea. Dustyn Carroll: Field Staff Writer and Co-host Dustyn always had a love for adventure and fostered a love for hunting and fishing after his military career began. He found an appreciation of wild game meats through his co-workers and then jumped into the pursuit of wild meat wholeheartedly. Cooking and serving wild game to his family and friends has become pleasurable achievement which he looks forward to at every new journey. Music Yard Sale by Silent Partner --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, we welcome renowned chef and TV personality Andrew Zimmern. We discuss the intersection of hunting, fishing, and cooking, exploring cultural perspectives on wild foods and the importance of outdoor experiences. Zimmern shares personal stories from his adventures worldwide, emphasizing the value of utilizing every part of the animal and the lessons learned from nature. Andrew discusses the importance of understanding the relationship between an animal's diet and its flavor, the joy of cooking wild game, and the need for a more integrated approach to food systems that includes foraging and wild edibles. Zimmern emphasizes the civic responsibility of addressing food issues and the role of the outdoor community in conservation efforts. Justin and Andrew discuss the intersection of food security, wildlife management, and community involvement. They explore how hunting and foraging can address food insecurity, the importance of managing wild game populations, and the culinary potential of wild foods. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices - Join our Pig Camp with Us and Hank Shaw! Guest: Andrew Zimmern is a chef, hunter, angler, writer, Emmy-winning and four-time James Beard Award-winning TV personality and social justice advocate. As the creator and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, MSNBC’s What’s Eating America, Magnolia Network’s Emmy-nominated Family Dinner, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Lately, he has been promoting the importance of wild food through his show Andrew Zimmern’s Wild Game Kitchen on the Outdoor Channel. Instagram YouTube Spilled Milk Field to Fire Show Takeaways: Andrew Zimmern emphasizes the importance of cultural acceptance through food. Hunting and fishing provide valuable life lessons and experiences. The connection to nature is increasingly important in modern society. Experiences in the outdoors can be more valuable than the catch itself. Cultural dissonance can arise from differing perspectives on hunting and food. Every part of the animal should be utilized in cooking and culture. Outdoor experiences foster appreciation for nature's beauty and lessons. The thrill of the hunt is often about the experience, not just the outcome. Modern society's convenience-driven culture can lead to a disconnection from nature. Personal stories from the outdoors create lasting memories. The odds of encountering the same squirrel multiple times are incredibly low. Chapters: 00:00 Introduction to Wild Game and Culinary Adventures 02:59 Andrew Zimmern: A Culinary Journey 05:51 The Intersection of Hunting, Fishing, and Cooking 09:12 Cultural Perspectives on Hunting and Foraging 12:01 Experiences in the Amazon and Cultural Dissonance 14:55 The Value of Outdoor Experiences 18:10 Hunting Adventures Across Continents 20:56 The Thrill of the Hunt and Nature's Lessons 24:03 Reflections on Modern Society and Nature 27:00 Personal Stories and the Joy of the Outdoors 34:01 The Unlikely Squirrel Encounter 35:01 From Hunt to Kitchen: The Full Circle of Food 36:42 The Art of Fishing: Timing and Technique 38:37 The Delicacy of Sheep's Head Fish 40:06 Wild Hogs: The Importance of Diet 41:58 The Flavor Profiles of Game Meat 44:37 Hunting Preferences: Quality Over Quantity 46:06 The Quest for Moose: A Culinary Adventure 51:21 Integrating Wild Edibles with Game 55:09 Foraging: The Connection Between Nature and Cuisine 01:01:15 The Civic Responsibility of Food Systems 01:07:01 Food Security and Community Solutions 01:10:55 Wild Game Management and Community Involvement 01:12:15 Culinary Exploration of Wild Foods 01:20:43 Advocacy for Hunger Awareness and Community Action Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Lori McCarthy of Newfoundland about the island and her new book Food, Culture, Place. They discuss the traditions of the people living on the island, local cuisine, foraging and hunting in Newfoundland, moose recipes, and much more! - We joined the Waypoint Podcast Network! You can listen to us on their website, www.waypointtv.com and app. - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes - Our Guest Our guest today is dedicated to the cultural foods of Newfoundland and Labrador. She has been featured in National Geographic, The Telegraph, National Post, and many other publications. She is the founder of Cod Sounds, which offers recipes, workshops and wild food experiences in the Newfoundland/Labrador region. And she will be releasing a new book this year: Food, Culture, Place: Stories, Traditions and Recipes of Newfoundland.  Lori McCarthy Connect with Lori on Instagram @foodcultureplace @codsounds Show Notes how to say Newfoundland where and what is Newfoundland  moose delivery service  growing up in Newfoundland traditions and living off the land  Good people who want to share their knowledge Girls with Gun from mentee to mentor  always stay curious  no one tells your where the geese are  conversations in the shed over tea or beer foraging for berries and dandelions  do we need all this gear? filling the freezer with Moose  freezing game with fur and feathers on  rabbit bone proof freezer bags turr (murre) bird on the door NY times article how to cook turr A few turrs knee deep in gravy keep putting wild game on the table making a meal at the beach becoming aware of the food beneath our feet  what can you do with what's here local charcuterie find something that catches you on fire learning to be a baker Lori's new book collecting stories of people on the island growing food on the island collecting kelp and capelin culinary love notes Salt Moose  BOOK GIVEAWAY! Post a screenshot of podcast to IG or Facebook and Tag HarvestingNature, Food Culture Place, Cod Sounds November 17 we'll announce a winner Marsha Tulk photographer for book on IG @foodofgenerations codsounds.ca lorimccarthy.ca Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam are joined by Jesse Griffiths, a world-class chef, hunter, and author of the new book, The Turkey Book. They discuss turkey hunting, cooking, and the inspiration behind the book. Jesse shares his experiences hunting turkeys in different regions of the United States and the unique culinary perspectives he gained from each location. The conversation explores the importance of cooking using the entire turkey rather than just the breast. They talk about the different aspects of the book, including the storytelling, cultural details, and techniques for butchering and cooking turkey. Jesse shares his favorite chapter on breaking down the turkey breast and the various recipes and techniques included in the book. They also discuss the flavors of turkeys from different regions and the process of confit cooking. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Jesse Griffiths is a world-class chef and owner of Dai Due, a butcher shop and supper club in Austin, Texas, where everything on the menu is sourced locally.  He is also the head instructor of the New School of Traditional Cookery.  In 2012 he released Afield: a chef's guide to preparing and cooking wild game and fish, which was nominated for a James Beard award. In 2021, he released The Hog Book, which won a James Beard award in 2022. We chatted with him about this book back in 2021.  Info on Dai Due Info on Jesse's 1st book "Afield" The Wild Books Website Takeaways: The Turkey Book is a new book by Jesse Griffiths that explores turkey hunting and cooking. Jesse traveled to different regions of the United States to hunt turkeys and learn about the unique culinary perspectives in each location. His love for wild turkey meat has inspired him to become a better hunter and appreciate the importance of patience and skill. The book offers a beginner's journey into turkey hunting and provides recipes and insights from experienced hunters and chefs. Jesse's experiences with wild turkeys have shaped his culinary outlook and deepened his appreciation for different cuts of meat. To respect and appreciate the whole animal, it is important to utilize the entire turkey when cooking. Culinary conservation involves responsibly using the resources harvested through hunting. Plucking and cleaning a bird can be a satisfying and enjoyable process. Keeping the skin on provides culinary options and enhances flavor. Personal experiences and aspirations in turkey hunting vary. Jesse's book on turkey hunting and cooking includes storytelling and cultural details. Flavors of turkeys from different regions are not easily discernible. Confit cooking is a great method for tenderizing and preserving turkey. Turkey hunting is about the journey and experience, as well as conservation. Chapters: 00:00 Introduction and Overview 04:01 Jesse Griffiths' Background and Previous Books 08:45 Jesse's Turkey Hunting Experiences 13:45 The Inspiration Behind The Turkey Book 25:05 How Turkey Hunting Shaped Jesse's Culinary Outlook 26:14 Utilizing the Whole Turkey 27:58 Culinary Conservation 28:26 The Satisfaction of Plucking and Cleaning 30:21 Keeping the Skin On 42:43 Personal Experiences and Aspirations in Turkey Hunting 50:00 Introduction and Overview of the Book 52:04 Techniques for Butchering Turkey Breast 54:30 Flavors of Turkeys from Different Regions 56:16 Butchering and Cooking Turkey Wings 58:08 Key to Successfully Cooking Turkey Wings 59:06 The Art of Confit Cooking 63:41 The Journey and Experience of Turkey Hunting Keywords: turkey hunting, cooking, book, storytelling, cultural details, butchering, cooking techniques, turkey breast, recipes, flavors, regions, confit cooking, journey, experience, conservation, turkey cooking, The Turkey Book, wild game, culinary perspectives, patience, skill, wild turkey meat, turkey, cooking, utilization, meat, culinary conservation, plucking, skin, options, satisfaction, enjoyment, hunting Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Special Guests Collin Gruin – Resident White Bean Chili Cooker Show Notes Soup vs Stew Bouillon vs Consommé Substitute Stocks for Water Keep Those Bones Stock vs Broth Tougher Cuts vs Tender Cuts of Meat Chili – Soup or Stew? Trash Plates Best Cuts for Soups and Stews Best Meat for Soups and Stews Wild Game Wonton Soup Flu Season is here… Are soups good for illness? Scientific Research about soups The nutrition of game meat Beef vs Venison The Physical Health Benefits of Hunting Is Jambalaya a Soup or Stew? Recipes: Click the link to get the recipe Ground Antelope, White Bean and Kale Soup Rabbit Egg Drop Soup Venison Vegetable Soup Rattlesnake Soup Rabbit Chili Rabbit and Antelope Andouille Gumbo Smoked Wild Trout Soup --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

This is our 100th Episode!!! Justin and Ben Burgholzer, the HN Managing Editor, talk through their recent first time OTC Archery Elk Hunt in South Central Colorado and two past season hunting elk in Oregon. They discuss the ups, the downs, the bugles, the elk, the camping, the dangers, the awesome encounters, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew Follow Ben on Instagram @outdoorsmanwritereducator Show Notes: Prior Experiences Hunting Elk Ben’s Last Year in Oregon Hunting Approach to Drawing or Buying Tags Over the Counter Tags in Colorado Scouting and E-Scouting Episode 327: Oregon Black Bear Boondoggle Elk Hunting in Oregon 2020 Elk 101 Course Scouting Ahead of the Season Physical Fitness Elevation Sickness East Meets West Podcast  Gear and Packs Meal Planning Dehydrated Meals Hunting in Oregon 2021 Podcast: Episode 323, Florida Osceola Turkey Hunting Meeting up with Craig What is an Encounter Hunting with Craig The Lone Bull Encounter Meet-up and Resupply Day 1 Day 2 Justin Entices Elk Bugles… It's a Fact.  Giving up the High Ground Weather Sucks Nemo Hornet Tents are Badass Drying our gear out Hearing Elk Hunting Pressure The Monster Elk Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Kory chat about all the ways to clean out your freezer to prepare for the new hunting season. They discuss sausage making, jerky recipes, trout jerky, squirrel chili, goose pastrami, venison ham, and so much more!  - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings Show Notes: the opening of seasons in PA and CO Podcast: Episode 422, Flintlocks, Deer Drives, and Late Season Whitetail Podcast: Episode 304, Mountain Men of Pennsylvania Pa Goose Hunting Antler and Fin podcast with Adam Berklemens What's left in our freezers Japanese venison heart skewers FDA Recommendations for freezing meats Top things to do with meat to clean out the freezer Making Sausage Podcast: Episode 325, A Wild Game Sausage Party Ancho and Chipotle chili smoked sausage Antelope Andouille sausage Boudin Duck Sausage Jerky Trout Jerky Lone Star Jerky Garlic Soy venison jerky Worcestershire - Say it! Chili Squirrel Chili  Chili with Cornbread waffles  Goose and Venison Pastrami Pastrami vs. corned meat Smoked venison Country Ham and Biscuits Podcast: Episode 423, Canning and Pickling Game, Fish, and Wild Edibles Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Podcast Contest: Click the link below to enter for a chance to win a Weston Meat Grinder, an Autographed Cookbook, Traeger Sauces, and Traeger Spices! Enter now until July 1st. CLICK HERE TO ENTER Special Guests: Eddie Dickey – Texas Wild Hog Control Website Follow on Facebook Follow on Instagram Show Notes: The evolution of the hog population in Texas Trapping Hogs Trapping live hogs can be sold in TX Which pigs should you eat? Why are populations growing so fast? Trapping process 325lbs boar Dumbing down the sounder Grub worms Pigs are hard to hunt during the day Ghost pigs Trapping is the most effective Most unusual trapping location Pig attacks Opportunistic omnivores Can trapped hogs become a food source? Goose hunting Private property vs. public land hunting Hunting clubs Learning to hunt Favorite recipes Thermal hog hunts Recipes: Wild Boar Holiday Ham Spinach Stuffed Boar Loin with Arugula Pistachio Pesto Wild Pork Sausage with Homemade Rosemary Porter Crust --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Listen as Chef Randy King comes face to face with a mountain lion on a solo hunt in the Sawtooth Mountains. Rate This Podcast The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food. --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Collin chat with Erica Davis, aka The Wild Food Girl about all things wild edibles. They chat about wild fruit candies, pine sap gum, dandelion root coffee, dandelion jam, pinon nut milk, seasonal foraging, Christmas ketchup, recommended references, chewing gum history, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest: Erica Davis: has a wealth of knowledge about harvesting food from the wild. She has spent more than a decade studying plants in and foraging the Rocky Mountain region. She founded the blog Wild Food Girl in 2010 and from 2013 to 2015 published a digital magazine called Wild Edible Notebook. She has a background in education and teaches courses on edible, medicinal and toolcraft plant identification.  Follow Erica on Instagram @wild.food.girl Follow Wild Food Girl on Facebook  The Wild Food Girl Website Show Notes: Calendar of Supper Club classes Harvesting Nature Magazine Spice Blends Taste testing wild edibles  Oregon Grape What's in Erica's refrigerator now Rocky Mountain Bee plant pickles  Dandelion jam and prickly pear jam berries found in the Rockies vs berries found in other areas Christmas Ketchup The different biomes for wild edibles in the Rockies Different plants at different times of the year Spring: roots and greens Summer: shoots vegetables, stalks, wild mint Period of rapid growth is key Follow the growth as the elevation changes Pinon nut milk Winter foraging  pfaf.org Ethnobotany: http://naeb.brit.org/   Erica's recipes Wild jelly candies Wild chewing gum Article about DNA from Birch Pitch Why did we start chewing gum Dandelion coffee Sam Thayer books Cattail Bob Seebeck  Tom Elpel: Foraging the Mountain West  Brianna Wild Mountain States Foraging  Erica's class schedule Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Casey tell the tales of their 2023 elk season. They discuss hunting in Colorado, drawing tags, the mobility needed in the West, tools for a successful hunt, hunting in South Dakota, two trips to Montana to hunt, and so much more! We also previewed this podcast live on social media which was confusing and fun at the same time.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Show Notes: Wild Pig Camp in December Waterfowl Camp in January Early Season Elk Hunting Colorado Cow Archery Tag A tags and B tags An opportunistic hunt Colorado 3rd Rifle elk Hunting a new zone The mobility of a modern western hunting Hunting and exploring Pressure Altitude Travel and base camps Be willing to move Montana visit number one Elk are where they are They may not return to the same spot Success one year doesn’t mean they will be there again Time is never on your side South Dakota elk draw Once in a lifetime Patience How long do you wait after a shot?  Return to Montana The last day Using public land Success Butchering Dry aging Sausage making Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Collin as he recounts the tale of hunting for his first mule deer. In November 2021, Justin and Collin ventured out on the plains of Eastern Colorado to punch their tags and bring home some meat. The trip started rocky and was consistently full of surprises. Did they both fill their tags or go home with empty coolers? Listen to find out. - Leave a Review for a chance to win a hat! - Tell your story on our Adventures For Food Podcast Series – email whatscooking@harvestingnature.com - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes - About the Podcast: The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food. Learn more about your ad choices. Visit megaphone.fm/adchoices

I created this recipe for Harvesting Nature’s 2024 Snow Goose Culinary Camp, which took place in Mound City, Missouri. My role there was camp cook, cooking instructor, and butchery instructor, but camp director Justin Townsend and I did get a chance to do a little hunting, too. I’ve got to say, we ran into quite a few birds.  We were lucky enough to harvest several geese, which allowed us to experiment in the kitchen. One of the dishes we made for guests and staff was these green chile snow goose burgers, made from ground snow goose breasts and legs, pork, and bacon.  While cooking them on the flat-top griddle outside, the snow geese continually streamed overhead, a cacophony of honks drifting down at all times. In fact, anywhere you were in Mound City, you could look up and see endless giant V’s of snow geese streaming overhead, accompanied by constant honking. Millions of snow geese; what a place!  The burgers made for a filling and tasty lunch, just what everyone needed before heading back to the pit blinds in a nearby cornfield.  Any green chile burger is great, but made with wild snow goose? It’s like the perfect grass-fed beef burger with even more flavor. Many people online have assured me that snow goose isn’t really worth eating and that the birds are nothing more than sky carp.  Sky carp? More like hamburger of the sky! Read the written version of this recipe as prepared by Adam Berkelmans Leave a Review of the Podcast  Buy our Small Batch Wild Food Spice Blends  Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: The Harvesting Nature crew and camp guests discuss their May 2022 wild pig hunting skills camp in Texas. They highlight the activities and lessons learned during the camp, including shooting, ballistics, cooking, and butchering. The crew emphasizes the importance of shot placement for meat yield and the versatility of wild pig meat. They also discuss the value of hands-on experience and the holistic nature of hunting. The participants shared their experiences and expressed their appreciation for the camp and the community it has created. The conversation covers various topics, including cooking temperatures, fly fishing camp plans and the experience's highlights. The participants expressed gratitude for the knowledge gained and the community formed during the event. They discuss the versatility of wild pig meat and the importance of dispelling myths about hunting and eating wild hogs. The conversation ends with a call to action for listeners to sign up for future courses and support the podcast. - Leave a Review of the Podcast - Join us at our December 2024 Wild Pig Culinary Hunting Camp Takeaways: The wild pig hunting skills camp allows participants to learn various hunting, shooting, cooking, and butchering skills. Shot placement is crucial for meat yield and should be considered before taking a shot. Wild pig meat is versatile and can be used in various dishes. Hands-on experience is invaluable in understanding the entire process of hunting and harvesting wild game. The camp fosters a sense of community among participants and encourages sharing of knowledge and experiences.  The ideal temperature for cooking trichinella is 137 degrees Fahrenheit. The hosts plan a fly fishing camp in Montana and have ideas for future adventures. The participants expressed gratitude for the knowledge gained and the community formed during the event. It is important to dispel myths about hunting and eating wild hogs. Listeners are encouraged to sign up for future courses and support the podcast. Chapters: 00:00 Introduction and Announcement of Skills Camp 02:09 Unique Episode at the Wild Pig Skills Camp 04:33 Cooking and Butchering Demos at the Camp 09:28 Shooting and Shot Placement Lessons 11:22 Awards and Meat Size Variations 16:14 Participant Experiences and Appreciation 25:41 Reflections on the Ranch and Future Plans 28:23 Cooking Temperatures and Future Plans 34:19 The Versatility of Wild Pig Meat 39:44 Dispelling Myths about Hunting and Eating Wild Hogs 53:47 Sign Up for Future Courses and Support the Podcast Keywords: Wild pig hunting, skills camp, shooting, ballistics, cooking, butchering, shot placement, meat yield, versatility, hands-on experience, holistic hunting, community, cooking temperatures, plans, fly fishing camp, community, wild pig meat, dispelling myths, hunting, eating,  Learn more about your ad choices. Visit megaphone.fm/adchoices

Join podcast guests Becca and Sylvia Ritter, live from the BHA Rendezvous, as they recount their family canoe trip for fishing in Montana. A little trip quickly turned into a wild adventure when the weather turned. Join them on their adventures for food. Tell your story on our Adventures For Food Podcast Series - email whatscooking@harvestingnature.com Leave a Review for a chance to win a hat! Rate This Podcast Love our content? Buy us a cup of coffee to keep us fueled!  About the Podcast: The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food. Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Mario Kalpou, the Host and Executive Producer of the television show Man Eats Wild. They discuss hunting internationally, cooking crocodile meat, traveling for food, connecting with local cultures, fishing in far off places, clean eating, and so much more!  - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings Special Guest: Mario Kalpou is the Host and Executive Producer of Man Eats Wild television series, airing on the Outdoor Channel, where Season 2 just premiered. He has owned global award-winning restaurants and has over 25 years of outdoor adventure experience. He has been all around the world harvesting food in the most extreme environments. Visit Mario’s Instagram Visit the Man Eats Wild website  Show Notes: Special Guest Mario Kalpou Former restaurateur and professional hunting guide Deer species in Australia  Spear fishing  Old Library with Danny Russo What's in Mario's freezer  Moving to Florida Warm water lobsters vs cold water lobsters Man Eats Wild - ethos of the show Cooking a crocodile  Spicy crocodile tail Poison crocodile liver Fishing at Alphonse Island in the Indian Ocean Catching ruby snapper Mario's 4 tenets A cleaner lifestyle with wild food Eat what makes you happy Eat within a 100 mile radius Season 2 highlights Mario's Last Thought: try to get local organic/natural food Learn more about your ad choices. Visit megaphone.fm/adchoices

I’ve taken the classic French Dip sandwich and updated it with some venison backstrap. The signs of a well-made French dip are easily distinguishable from the bad ones. The bread-to-meat ratio must be correct. The cheese must be melted, the bun toasted, and the meat a beautiful medium rare. The au jus must be flavorful and complement the meat as well. I believe I hit all those marks here for this sandwich. Read the written version of this recipe as prepared by Gunnar Emberg Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Sous Vide Sous vide is French for under vacuum and points to a low-temperature-long-time cooking method that employs a gentle water bath to bring food up to temperature. The under vacuum name comes from the fact that for sous vide, food usually gets vacuum sealed in plastic bags before being immersed in a tightly controlled heated water bath to cook. This results in a perfectly cooked item, controlled to the very degree you want it to be. About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Zach Hanson, a hunter, trapper, and the author of Turning Feral. They discuss Zach’s journey from cushy suburban lifestyle to a life in the wilderness of Idaho. They dive deep into off grid living, eating racoons, the culinary use of beaver, drawing the line of morality, and so much more!  - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings Special Guest: Zach Hanson is a hunter, trapper, author, husband, and father. His latest book, Turning Feral: A Modern Journey of Hunting, Trapping, and Living Intentionally in the Wilderness, is about his journey from a cushy suburban lifestyle to a life in the wilderness of Idaho, learning to hunt, trap, and live off the grid. In his journey, he was able to break free from the trappings of the modern rat race and experience a wild and wonderful life on his own terms. Connect with Zach on LinkedIn Buy Zach’s Book on Amazon Show Notes: Turning raccoons into hats Eating raccoon, otter, coyotes Korean soup, cajun bites, and spicy chili Introducing Zach Hanson  Zach's background Living off the grid in Idaho What's in Zach's freezer now BEAVER!! Homemade cocktail stirrers Plans for the rest of the season Involving kids in the outdoor adventures Building up preference points for the kids Zach's book Finding the line of morality  Going hunting for the first time Coming for the food Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam Berkelmans chat about all the delicious wild food they cooked and ate at the Texas Field to Fork Wild Pig Camp. They discuss nose-to-tail eating, hog’s head rillette, braised and seared tongue, pork fat cookies, cooking coyote, and so much more!  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings About Adam: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He is also the Host of the Antler and Fin Podcast, Harvesting Nature’s Audio Cookbook. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Show Notes: Working on new recipes African-inspired recipes  Justin can't pronounce words Catfish moqueca Presenting at Denver Sportsmens' expo 2023 Pig Camps Adam's Ice fishing season Opportunities to butcher different types of wild game Trying every part of the pig Nose-to-tail eating Food made at Pig Camp Hog's head rillette  Braised and seared tongue Grilled heart Smoked round Pork fat cookies Sushi rolls with pulled pork shoulder Braised tenderloins  Seared rib tomahawk chops with caul fat Exotic meats Cooking coyote Stir fry rattlesnake recipe Coyotes smell funny Coyote backstrap steak bites Coyote Korean-inspired soup Bosintang  Thank you to Ken for the goodies Pig Camp Breakfast Wild pork banh mi sandwiches Pork schnitzel Breakfast burritos with ground pork Get fired up about the food Be open-minded Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Tom, Eric, and Zoe recount their trip to southern Colorado in search of Antelope. They discuss some hunting drama, faded orange hats, drought, cheap beer theories, antelope antler size, jack rabbit hunting, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings Show Notes: How we got to hunt there Hunting and Scouting Eric’s past experience with this location Zoe’s perspective The environment Pinon Nuts are dry The hunting drama Parking on state trust land The warden is called License debacle  Blaze orange hats fade Catching the parkers The hunting soap opera Exploring Camping Cheap Beer Theory Day 2 Do not look antelope in the eyes Justin makes coffee Antler size Flagging with game bag The jack rabbit The 8th choice Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Field Staff Writer Shawn West on this backcountry turkey hunting adventure in British Columbia. Rate This Podcast The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food. Reach out with questions and comments to whatscooking@harvestingnature.com --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and the crew host a live podcast with a question and answer session at the 2023 Backcountry Hunters and Anglers Rendezvous. They share cooking tips and tricks, answer questions from the audience, play Let’s Make a Meal, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Show Notes: Temperature and Over Cooking Meat Thermometer  Let Meat Come to Room Temp before Cooking Thawing Meat Dry Equals Crispy Seasoning  Harvesting Nature Seasoning Blends  Wild Game Terroir  Types of Salt: Kosher and Sea Salt Using Herbs and Foragables from the Environment  Wild Game can take Big Flavors Cooking by Cuts Question 1: How do we know the cuts of meat Cooking By Cuts Cookbook BHA Field to Table Video Series  Venison Quarter T-Shirt Top Round: Two Muscles, Two Different Cooking Techniques Labeling Meat Bags Mystery Meat: Braise Them Use Stock Save Braising Liquid Build on the Recipe with Salt, Stock, and Vinegar Question 2: Heart Cooking Marinade and Meat Mallet and Grill Cook up to Medium or Braise for a long time Justin’s Yakatori Heart Recipe Jaccard Meat Tenderizer  Question 3: Dark Meat on Wild Turkey 180 degrees to melt/render fat Sous Vide may work Confit Duck Fat  Cooking with Liver Question 4: Javalena Head Cheese Let’s Make a Meal! Question 5: Corned Elk Roast Equilibrium Curing  Question 6: Getting Comfortable with Cooking Wild Game Cookbook Tips Learn Techniques Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Jonathan Wilkins owner of Black Duck Revival. They discuss how his love for food and hunting led to the creation of his lodge, Sandhill crane tamales, Corn snow goose and cabbage egg rolls, Smoked venison hot links, Boudin sausage, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings About Jonathan: Jonathan Wilkins is a hunter, angler, guide, cook, and outdoor writer. In 2017, he bought a boarded-up church and turned it into a duck lodge. This isn’t your ordinary lodge. It’s much more. Today, seasoned waterfowlers, working professionals new to hunting, adult-onset hunters, and many others find their way through the doors of Black Duck Revival. Their experiences are something more focused on enjoying hunting, wild food, and the positive experiential side of duck hunting not always seen at other lodges.  Follow Black Duck Revival on Instagram Visit The Black Duck Revival Website Show Notes: BHA Rende  Wild Food Panel Wild Pig Camps  Jonathan Wilkins of Black Duck Revival Getting into Hunting The first buck Nuisance bears in Oklahoma  Wild Pig Rib Meat Greens and Beans Black Bear Roasts Sandhill Crane Tamales Cooking with bear grease Use the pig fat The intersection of hunting and eating for Jonathan Getting weird with the hunt The start of the Black Duck Revival Cooking turkeys Corn snow goose and cabbage egg rolls  Smoked venison hot links Boudin Connect with Jonathan Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Justin and Adam discuss the importance of bones in cooking and the various culinary uses of bones and marrow. They explore the history of using bones as tools and the cultural significance of bone marrow in different cuisines. The hosts also touch on the practical uses of bones, such as making stocks and broths, and the enjoyment of giving bones to dogs. In this conversation, Adam and Justin discuss the importance of using bones in cooking, particularly in making stock. They explain the difference between broth, stock, and bone broth and share their preferred stock-making methods. They also discuss the benefits of leaving bones in meat when cooking and share tips for using bones in various dishes. They emphasize the value of saving bones and using them to enhance the flavor of meals. Recipes Wild Game Stock: Keep the Bones Venison Ramen Turkey Tail and Venison Bone Broth European Green Crab Stock Filipino Venison Shank Kare Kare How to Make Venison Stock or Broth Takeaways Bones have been used for centuries in cooking and as tools in various cultures. Bone marrow is highly nutritious and enriches dishes like pho and bulalo. Bones are essential for making stocks and broths, enhancing the soups and sauces' flavor. It's essential to research the types of bones safe for dogs to chew on. Using bones in cooking allows a more sustainable and resourceful approach to utilizing the whole animal. Bones in cooking, particularly in making stock, add flavor and richness to dishes. Broth is made from simmering various meats, while stock includes bones and is cooked for a longer time to extract gelatin. Bone broth is made by simmering bones for a very long time, resulting in a more nutritious and gelatinous broth. Saving bones and using them to make stock is a cost-effective way to enhance the flavor of meals. Stock can be used to add depth and complexity of flavor to a variety of dishes, such as soups, rice, and sauces. Chapters 00:00 Introduction and Background 02:25 Continuing the Cooking by Cut Series: Bones and Making Stock 15:05 The Physical Description of Bones 23:14 The History of Using Bones as Tools 25:06 Modern Culinary Uses of Bones 32:17 The Importance of Bones in Cooking 40:12 Understanding the Difference: Broth, Stock, and Bone Broth 51:11 Methods for Making Flavorful Stock 54:39 The Benefits of Leaving Bones in Meat 56:31 Tips for Using Bones in Various Dishes 01:00:28 Saving Bones and Enhancing Flavor Keywords bones, marrow, cooking, culinary uses, history, stocks, broths, tools, dog bones, bones, cooking, stock, broth, bone broth, flavor, gelatin, recipes Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of The Rookies, Adam Herpin shares his journey of reconnecting with his Cajun roots through hunting. He discusses the cultural significance of wild game in Louisiana, the ethical considerations of hunting, and his experiences as an adult onset hunter. The conversation delves into the emotional impact of taking an animal's life, the process of butchering and cooking wild game, and the importance of mentorship for new hunters. Adam emphasizes the unique flavors of wild game and offers practical advice for those looking to start their hunting journey. Takeaways Hunting is a way to reconnect with Cajun culture. Wild game is integral to family recipes and traditions. The ethical dilemma of eating meat can lead to hunting. First-time hunters should seek structured learning experiences. The emotional experience of taking an animal's life is profound. Butchering and cooking wild game requires specific techniques. Low and slow cooking methods enhance the flavor of wild game. Wild game can vary greatly in taste depending on various factors. Finding a mentor can significantly improve the learning process. Cajun cooking traditions can elevate the experience of wild game.  Chapters 00:00 Reconnecting with Cajun Culture through Hunting 02:06 The Journey of Adult Onset Hunters 04:09 The Ethical Dilemma of Hunting 05:24 First Big Game Hunt Experience 10:32 The Emotional Impact of the Kill 12:34 Butchering and Cooking Wild Game 15:44 Lessons Learned from Cooking Wild Pig 18:03 Understanding the Flavor of Wild Game 22:05 Advice for New Hunters 24:35 The Importance of Mentorship in Hunting Keywords Cajun culture, hunting, wild game, adult onset hunters, ethical hunting, cooking, butchering, mentorship, food journey, reconnecting with nature Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Ribs and Brisket of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Snow Goose Camp - Feb 2024 Recipes: Savory Venison BBQ Ribs - Brandon Dale Italian Venison Ribs - Hank Shaw BONE IN BBQ WILD GAME RIBS - Steve Rinella - MeatEater Venison Brisket Bacon - Alan Bergo Forager Chef TEXAS-STYLE VENISON BELLY ROULADEN - Jesse Griffiths - Meateater Show Notes: Snow Goose Camp - Feb 2024 Ribs Physical description of the cut Intercostal muscle 13 ribs vs 15 ribs per side Batoning technique Baby Back Ribs - Top Spare Ribs - Bottom Rib Tips Culinary History How to cook Fat on Ribs Lard vs. Tallow Age will affect cooking times Brisket Fatty on domestic beef. Lean on Game Front - Point Flat - Rib Flap, Belly portion atop the ribs Loads of connective tissue The word comes from Old Norse for cartilage Culinary History How to cook Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam discuss the history and process of grinding meat. They cover the various uses of ground meat, including burgers, sausages, and meatballs, and the cuts of meat that are best for grinding. They also provide tips on equipment, such as the importance of a good grinder and the benefits of hand mincing. The hosts emphasize the need for partially freezing the meat and grinder parts to ensure a consistent grind. Overall, this episode provides valuable insights and practical advice for anyone interested in grinding their own meat. In this conversation, Justin and Adam discuss the importance of fat ratios and binders when working with ground meat. They emphasize personal preference in choosing fat ratios and provide guidelines for different types of dishes. They also share recipes for meatballs, meatloaf, burgers, and loose ground meat, highlighting the versatility of ground meat in various cuisines. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Meatball Stroganoff with Chanterelles Blue Cheese Venison Meatloaf Green Chili Snow Goose Burger The Best Ground Venison Taco Meat Moroccan Style Lake Trout Burger Takeaways: Ground meat is a versatile ingredient that can be used in various dishes, such as burgers, sausages, and meatballs. When grinding meat, choosing the right cuts, such as the animal's back quarter, is important for better flavor and texture. Investing in a good grinder is recommended for efficient and consistent grinding. Partially freezing the meat and grinder parts helps to achieve a better grind and prevents overheating. Hand mincing can create a unique texture and is ideal for dishes like tartare, but it can be time-consuming for larger quantities. Experiment with different fat ratios to find the flavor and texture you prefer in your ground meat dishes. Use binders like breadcrumbs, eggs, tortillas, or oats to help bind the ground meat together. Try different recipes and cooking techniques to explore the versatility of ground meat in various cuisines. Invest in a meat grinder for easier game meat processing and more control over fat ratios. Cook ground meat in small batches, allowing it to brown and develop a crust for better flavor and texture. Chapters: 00:00 Introduction and Recap of Previous Episode 02:09 Updates and Projects 03:28 Introduction to Grinding Meat 08:06 Choosing the Right Cuts for Grinding 20:53 Equipment for Grinding Meat 26:03 The Process of Grinding Meat 30:42 Hand Mincing 32:38 The Role of Salt and Fat Ratios in Ground Meat 35:19 Understanding Fat Ratios for Sausages and Burgers 39:27 Choosing the Right Type of Fat for Ground Meat 42:37 Cooking Tips for Ground Meat: Browning and Seasoning Techniques 56:24 Exploring Different Textures and Techniques for Fish Burgers 58:58 The Versatility of Meatballs and Ground Meat in Various Dishes 01:03:55 Experimenting with Different Fat Ratios and Recipes 01:05:46 Investing in a Meat Grinder for Better Control over Fat Ratios Keywords: grinding meat, ground meat, history, process, uses, cuts, equipment, tips, ground meat, fat ratios, binders, recipes, meatballs, meatloaf, burgers, cooking tips Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat with all the attendees of our Snow Goose Culinary Camp. They discuss the hunting, the butcher, the cooking, and the eating throughout the whole weekend. They each share their own personal experiences of why they attended camp and what the outcome was.   - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Sign up for Snow Goose Camp in 2025 Show Notes: A similar model to our Pig Camp Food and conservation-focused Snow Geese are smaller than Canada Goose Thin skin, no plucking Eating Geese the whole time Shooting, Hunting, Butchering, and Cooking Geese Skeet Shooting Day 1 Hunting Snacks in the Blind Extended Tubes Huge amounts of birds Italian Style Chicago Sandwich Snow Goose is Edible!!! Butchering Class Hank Shaw’s Book - Duck, Duck, Goose Cooking Class: Swedish Meatballs Wine Pairing Warm Cocktail  Frost on Decoys Good Bird Dinner Day 1.5 Goose Burgers  Hor d'oeuvres Harvesting Nature Waterfowl Blend Dinner Day 2 Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Top Round and Bottom of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. They also explore the uses of these cuts, such as cube steak, pot roast, stir-frying, and steak. They share preferences for whole cuts over grinding and offer recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, wild pig cured ham, barbecue smoked venison and bison gyudon. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Takeaways: The bottom round is commonly used for cube steak and pot roast. The top round is versatile and can be used for stir-frying, curing, and making steaks. Experiment with different cuts and cooking techniques to find your preferred method. Try recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, best wild pig cured ham, barbecue smoked venison and bison gyudon. Recipes: Elk Steak Gochujang Noodles  Hot Italian Venison Sandwich  Bourbon Venison Jerky  Best Cured Wild Pig Ham  BBQ Smoked Venison  Venison Pastrami Bison Gyudon  Dashi Stock Recipe Chapters: 00:00 Introduction and upcoming episodes 05:44 Discussion about upcoming activities 09:05 Introduction to the top round 12:27 Different methods of removing the top round 27:45 Introduction to the bottom round 29:39 Methods of removing the bottom round 30:40 Culinary history and cooking methods for the bottom round 31:51 Bottom Round 32:21 Uses of Bottom Round 33:14 Top Round 34:31 Cooking Techniques for Top Round 35:25 Grinding and Other Uses 37:07 Preference for Whole Cuts 38:13 Recipes: Elk Steak Gochujang Noodles 40:25 Recipes: Hot Italian Venison Sandwich 43:32 Recipes: Bourbon Venison Jerky 45:12 Recipes: Best Wild Pig Cured Ham 51:13 Recipes: Barbecue Smoked Venison 57:08 Recipes: Bison Gyudon Learn more about your ad choices. Visit megaphone.fm/adchoices

“I am a huge proponent of using as much of the animal as possible. Many folks disregard the head, legs, and other parts of the lobster when cleaning. In Florida, I have seen more people rip the tail off of the lobster and toss the head back in the water. Not only do they miss some of the meat inside the head, but they also toss out an excellent resource for making stock. My lobster cleaning method is slightly different and involves splitting the lobster down the middle of the head and then cutting away the tail meat. I discard the stomach sack because it imparts some untasteful flavors in the stock. I clean out the anus of the lobster and then split the tail in half as well. The head is full of great flavor, captured in the stock recipe below. You can use the lobster stock for preparing rice, making soups, and so much more.” -Justin Townsend Read the written version of this recipe as prepared by Justin Townsend Leave a Review of the Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Eating Lobsters As a food item, lobsters have had a fascinating history in North America. Pretty much anyone with a passing interest in food history or a penchant for imparting random factoids will be happy to tell you that lobsters were once so detested that they were only fed to prisoners. The prisoners eventually became so fed up with eating the crustaceans that they rioted and demanded laws be put in place to limit the amount of lobster served to them.  Now, that’s a cool, juicy factoid, and one that I have passed on to disinterested listeners who were forced to be in the same room as me. Is it actually a fact, though? Thousands of online articles and threads would have you believe that it is a factual part of American history, some even going so far as saying that the lobster was ground up, shell and all, before being served.  In my research for this episode, though, I dug deep enough to find a few scholars who said there isn’t any evidence pointing to the veracity of this claim.  According to food historian Kathleen Curtin, prisoners enacting laws to limit how often they were fed lobster is a myth, and there isn’t a shred of documentation of it happening. Hmm. Like many food myths, this one was started by someone a long time ago and latched on and repeated by countless buzzy online writers and garrulous know-it-alls.   Since that was supposed to be the premise of this episode, I’m left scrambling for something else to talk about. Luckily, the history of lobster is still just as rich as its sweet, butter-drenched meat.  Let’s put a plastic bib on, crack it open, and take a look.  About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec, and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, A.J., and Art recap their Mule Deer hunting trip to Wyoming while also providing tips on western style deer hunting. They discuss deer superhighways, losing deer, tips for stalking, hunting from bike, scouting, overlooked spots, exploring new lands, layering, trolls on social media, and so much more! - Leave a Review and get a free hat! - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings Show Notes: Wyoming Mule Deer hunt Declining antelope and mule deer numbers Going 5 for 5  Deer coming out of the ground Deer superhighways Necessary tips for antelope stalks Patience is key Biking vs. hiking Rifle mount is key Mule deer Monday Overlooked spots Exploring new lands New strategies Being good at layering Is there a mountain lion coming? Finding Art's buck Get a bike for what you're going to do No room for trolls within hunting community Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Justin and Adam Steele dispel the myths of soaking wild game in ice water, a common practice among hunters across North America. They discuss the proper methods for cold storage, cold shortening, bacteria in water, bone sour, and so much more! Leave a Review of the Podcast Buy our Small Batch Wild Fish and Game Seasonings Join our Field to Fork Wild Pig Camp Show Notes: Coolers are really good these days Side-by-side comparison Rumors of meat soaking Cold shortening  Brining vs. soaking in water What do you do with the white part of the meat after soaking? No good steaks without trimming Bacteria in the water Safe temperatures for meat storage Bone sour Working with wet meat vs dry meat Alternatives to soaking in water Hanging outside Ice barrier method Milk jug method Homemade walk-in cooler Dry ager Renting space in meat lockers when traveling Wet aging Time for dry aging Learn more about your ad choices. Visit megaphone.fm/adchoices

Join Podcast Producer Kory Slye on this flintlock hunting adventure in Pennsylvania. Rate This Podcast The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food. --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Kory from the HN Crew talks with his friends Jeremy, Tony, and Tyler about turkey hunting. Topics range from how to scout and prepare for the season, how to set up and call birds, some recipes, and a whole lot of missing shots. Leave a Review for a chance to win a hat! Rate This Podcast Join our Facebook Community Group Links: Turkey's amazing hearing and eyesight Check out The Way We Hunt's video on How to Clean a turkey HN Turkey Life cycle shirt Recipes: Chick-fil-A copycat recipe Hank Shaw's Turkey Carnitas Turkey and white wine fricassee Turkey Ravioli by Shawn West Show Notes: Jeremy's start to turkey hunting and his success  Tony and his son's start to hunting and their successes Tyler's lack of a turkey hunting history the benefits of the early hunting hours for spring gobbler Shooting birds before work The benefits of COVID for turkey hunting Reversing Nature when calling turkeys Late-morning gobblers without hens competing with hens HOT TIP: Go to breakfast how much to call All the time we've been busted by turkeys Everything that kills turkeys different types of calls don't practice turkey calls in the house with your wife around different sounds when calling how hunting pressure affects the turkey hunting Does your calling need to be perfect? Tips for scouting for turkeys population decline of turkeys getting turkeys to shock gobble to locate them roosting turkeys in the evening and how to do it HOT TIP: know the area well before the season starts don't bump them off the roost How to set-up on birds Patterning your shotgun - Why and How TSS Loads Recipes Don't leave the turkey legs and thighs in the woods HOT TIP: Use a rangefinder when turkey.   effective ranges with a shotgun our most memorable turkey hunts Allen's Shocker Series Gear review Ben Franklin liked turkeys Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Emily chat with Lance Lewis of Tagged Out Kitchen about age ethics in hunting and eating. They discuss what it means as a hunter to choose to eat older or younger animals, social media shaming, tenderness differences, societal acceptance of younger animals, ice soaking, field care, foul words like gamey, and so much more!! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest: Lance Lewis: Founder of Tagged Out Kitchen, Hunter, Wild Game Chef, Field to Table Culinary & Game Processing Instructor, Conservationist, Veteran Follow Lance Lewis on Instagram @taggedoutkitchen Crew: Justin Townsend: @adventures_for_food Emily Long: @the_way_we_hunt Recipes: Venison tongue sushi Show Notes: Taking the kids out hunting Looking for elk redemption in Wyoming Lance Lewis - Tagged Out Kitchen Changing demographics of the hunting community What are age ethics wild vs. domestic  flavor, texture, tenderness doe and herd management  Does taking the herd cow change the whole herd? Everybody's moving to Oklahoma! CWD and baiting  Adrenaline in the meat how to properly handle meat don't use the knife that have cut into a gland age, diet, nutritional availability, water availability, field care ice soaking method - why it's bad looking at young vs old animals shanks are flavorful the instapot tongues Venison tongue sushi understanding the two types of meat, young vs. old  being selective in what to shoot. 1st day vs. last day the cesspool of social media  the economics of hunting successes  Hunting vs Buying Meat: The Traditional Hunter in the Modern World Learn more about your ad choices. Visit megaphone.fm/adchoices

Turkey season has come upon us! Not many things rival the sound of calling and hearing those big old toms gobble back at you. We had the pleasure this season of hunting not far from the coast of Morrow Bay in California and bagging a few gobblers to bring home to the family.  This recipe is a play on a good old chicken piccata recipe that’s super quick, easy, and doesn’t disappoint. If you’ve never had piccata, you’re in for a treat because when you pour the sauce over the top, everyone will think you’re a five-star chef.  I spiced this one up with some jalapeños and wild turkey bourbon, but feel free to use any chili pepper or bourbon; you can also omit the peppers and just use white wine if you’d like to go the classic route. Any way you slice it, you’re bound to love this dish. Read the written version of this recipe as prepared by Ara Zada Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Wild Turkeys: By the 1930’s, market hunting and habitat loss had reduced the turkey population in North America to somewhere around 30,000 birds; a pitifully small number compared to their original pre-European settlement population which is estimated to be around 10 million. Although overhunting had a part to play in this - there was no management in those days - another factor played a huge role as well - habitat loss.  At the time, farmers were clearing huge swathes of land for agriculture, cutting down trees and burning brush. This pushed turkeys into smaller and small regions and allowed hunters to reduce their population even more rapidly. At least half of the states that called the wild turkey home had lost it altogether.  There were a few attempts to stop the decline around this time though, mostly led by eastern sporting clubs. Pressure from these clubs spurred the Virginia and Pennsylvania game commissions to attempt a breeding program where they raised wild turkey chicks on farms and then released them into the wild.  Though close to 300,000 birds were released in this manner, the survival rate was so low that the program was deemed a failure. The reason behind this was the fact that young turkeys learn how to survive in the wilderness - finding food, safe roosts, and avoiding predators - from their mothers.  Without that knowledge being passed on from mother to chick, the farm-raised turkeys fell prey to coyotes, raccoons, bobcats, snakes, owls, and other large birds of prey.  Other concerned groups and far-seeing individuals, including Theodore Roosevelt, were also setting aside habitat for animal species, including wild turkey.  Along with reemerging habitat, a new re-introduction method created by Herman Holbrook skyrocketed successful reintroduction. It involved using a net cannon to capture live turkeys in the wild and re-introduce them into their old habitats, or new ones on abandoned land.  This method of reintroduction was extremely successful and many states used it to re-establish wild turkeys into their former range.  In 1973, the non-profit National Wild Turkey Federation was started and it quickly began coordinating reintroduction efforts with states and other conservation groups. They also helped to create and conserve beneficial wild turkey habitat, which further fuelled successful wild turkey populations.  About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

Hoppin’ John is an amazing Southern American dish with an interesting history. I was raised believing eating black-eyed peas on New Year’s Day was the only way to solidify a year’s good luck.  As a kid, I could not end the day without at least a spoonful of black-eyed peas. My family is still very superstitious about this tradition, but no matter, I now enjoy black-eyed peas more than just the yearly spoonfuls.   Historically, Hoppin’ John is a culmination of the many worlds that contributed to giving the “Old South” its culinary identity. Born in the rice-rich lands of the Carolinas, this dish incorporates rice, cowpeas, black-eyed peas, or other beans and is flavored with bacon or ham.  My preparation of Hoppin’ John follows the traditional preparation as much as I could, except for the addition of the Harvesting Nature Water Fowl Blend.  The resulting meal was remarkably balanced and wholesome. I was very happy to share it with my family, who gave the meal two thumbs up as they solidified their good luck for the next year. There is nothing like cooking magical food that also pleases the diners. Good Luck and Enjoy! Read the written version of this recipe as prepared by Justin Townsend Leave a Review of the Podcast About Hoppin’ John Hoppin’ John seems to have originated in the Lowcountry regions of South Carolina’s coastline, where the Gullah peoples began the tradition.  They likely used Carolina Gold rice and either Geechee red peas or Sea Island red peas to make the dish. Interest in some of these ingredients lately has been resurgent, with several people working hard to save them from extinction. I’ve had the chance to try them, and they are worth seeking out.  The inspiration for the dish probably came from similar African dishes like the Senegalese thiebou niebe or other similar pea and rice dishes in west Africa. Africans arriving on American soil would have used what was available to them to make dishes as they would have at home.  The earliest mention of Hoppin’ John in literature comes from the book Recollections of a Southern Matron, published in 1838. The dish was likely eaten well before that, making this a VERY old food! Although it has been forgotten exactly how the name for the dish came to be, some historians posit that the name came from a bastardization of the Creole-french word for black-eyed peas - pois pigeon - which means pigeon peas.  About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec, and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with John McAdams, Founder of The Big Game Hunting Blog and Podcast, about all things shot placement and ammo selection. They discuss how to save meat, various calibers and cartridges, pig vs deer anatomy, kudu schnitzel, helpful resources, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  Guests: John McAdams is a hunter, veteran, podcast host, and Founder of The Big Game Hunting Blog and Podcast. He grew up in East Texas hunting with his father and grandfather starting when he was just 3 years old. He graduated from the United States Military Academy at West Point and served in the US Army for over 10 years. He later created The Big Game Hunting Blog and Podcast as a resource to give average hunters the straight scoop and help them make the most of their time afield. Visit The Big Game Hunting Blog https://thebiggamehuntingblog.com/ Follow The Big Game Hunting Blog on Instagram https://www.instagram.com/thebiggamehunter_/ Show Notes: Reducing meat loss with better shot placement  Pig Camp in December Fly fishing camp - End of July Shit on a Shingle Introducing John McAdams Getting stationed in Georgia  Fort Bliss in El Paso Texas - stepping stone to hunting the west Texas is big Hunting in East Texas John's favorite wild game Kudu schnitzel  What's in John's Freezer  A bison hunt in Colorado Antelope hunting in Colorado Getting creative while antelope hunting Big Game Hunting Blog and Podcast Hunting forums - the good, the bad, and the ugly Creating a helpful resource for new hunters  3 years of podcasting Different calibers and cartridges John's caliber recommendation for East Texas  Caliber thoughts on antelope Why is shot placement so important Location, velocity, weight, and material Shot placement  Pig vs deer anatomy  The classic 30-30 The advantage of a heavier/tougher bullet Lead free Don't use a cannon Barnes ammunition  Downside of non-lead John's E-book  thebiggamehuntingblog.com The Big Game Hunting Podcast Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Special Guests Ara Zada: Field Staff Writer for Harvesting Nature. Born and raised in Los Angeles Ara Zada is a chef, author, TV personality, food stylist and avid bow hunter. He has worked with Outdoor News, PBS, Food Network, ABC, CBS, NBC, TNT, Jaime Oliver Food Foundation and a range of others. His first cookbook ‘Lavash’ was released Oct. 2019. When he’s not cooking, he’s shooting his bow, teaching his kids about the outdoors, training for triathlons and filling any available time with parkour. Follow Ara on IG: @arazada   Show Notes: Beginning in the Culinary World Beginning Hunting Wild Boar Hunting and Processing Meat Shortages Comfort in a Full Freezer PA Trout Opener Early COVID 19 affects on Hunting and Fishing Turkey Recipes “Gamey” Tastes What is “Gamey”? Good Field Care Preserves Flavor Aging Big Game Aged Meat vs. Fresh Meat Hanging Deer in Winter Peasant Foods are “In” Recipe Writing Chef Knives and Knife Sets Sharpening Platforms – Work Sharp Treat your Knife like your Rifle Modern Craft Knifemakers Japanese Knives Pairing Meats with Environmental Ingredients Lavash the Cookbook Armenian Culture Lavash the Bread Armenian Food Buy Lavash the Cookbook Follow Lavash the Cookbook Recipes: Prosciutto Wrapped Wild Turkey Cutlets Mule Deer Carpaccio Spinach Stuffed Wild Boar Loin with Arugula Pistachio Pesto Venison Ricotta Meatballs with Alfredo Tagliatelle Dove & Bacon Popper with Heirloom Tomato Chutney Yellowtail Mango Habenero Ceviche   --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Collin chat with Eric Keener and Ryan Gentry of Fin + Forage and Devin O’Dea with California BHA. They discuss spearfishing in California, public access issues, coastal living, underwater food, foraging, their Catch and Cook Competition, delicious seafood recipes, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guests: Eric Keener: Fin + Forage, CEO. Early on as a sponsored spearfisher, Eric recognized the need to be vocal about the health of our ocean and took action by forming the 2019 Catch and Cook for a Healthy Ocean Competition - an event that took the focus away from the size or quantity of fish and directed it toward the true purpose of spearfishing, food. The success of that event led to the formation of an incredible team of professional divers, chefs, scientists, photographers and writers, called Fin + Forage. We are now a company that functions as an educational hub for divers and foodies, responsible-conservation activists, and adventure junkies. Ryan Gentry: Ryan grew up in and around the vineyards and rivers of Santa Rosa, California, but spent most weekends traveling to fish, dive, camp, snowboard and ride motorcycles and snowmobiles in the many state parks. In his mid-20s, work brought Ryan to Monterey, California, where he immediately fell in love with the area and the sport of spearfishing. In 2020, Ryan and a group of highly talented individuals started Fin and Forage, a community-based educational group dedicated to helping newcomers to spearfishing and coastal foraging learn the safest and most sustainable methods. Fin and Forage also seeks to build and connect the community so that we can change mindsets and protect the future of the sport. Ryan’s work with Fin and Forage connected him to the CA Chapter of Backcountry Hunters and Anglers, and he quickly realized that the BHA’s platform is critical to building a voice that could speak with authority for the spearfishing community. Devin O’Dea: Devin grew up backpacking and fishing the Trinity Alps and Sierra Nevada mountain ranges of Northern California and has been abalone diving, spearfishing and foraging in the Pacific Ocean for several decades. After getting a degree in Political Science from UC Santa Barbara, he worked in the environmental consulting industry and as a marketing manager, but the allure of the backcountry and a love for wild places brought him to his current role as the California Chapter Coordinator for Backcountry Hunters & Anglers, a non-profit dedicated to wild public lands, waters and wildlife. Vist Fin + Forage Website:https://finandforage.com/ Visit Fin + Forage on IG: https://www.instagram.com/finandforage/ Visit California BHA on IG: https://www.instagram.com/backcountryhuntersca/ Visit California Backcountry Hunters and Angler Chapter: https://www.backcountryhunters.org/california Recipes: Trumpets Al a King Lobster and Miso Soup Recipe Show Notes: Harvesting Nature Magazine HN Wild Pig Hunting Skills Camp HN Spice Blend Bobcats and Python Eggs Killing fish for points is weird Catch and Cook 2019 California Backcountry Hunters and Angler Chapter Marine Protected Areas and Access Quality 30x30 initiative  What’s in your freezer? Hunting Pigs Hook To Fork Catch and Cook 2019 Growing way beyond the standard Focusing on education Beach Clean-up Urchin Culling Lobster Diving Diving in the FL Keys Justin Hates Sharks Shooting Lionfish Hogfish Lingcod Roe Trumpets Al a King Lobster and Miso Soup Recipe Learn more about your ad choices. Visit megaphone.fm/adchoices

Gyros are one of my favorite summer meals. They’re perfect for both lunch and dinner and take less than an hour to make. I use heirloom tomatoes, cucumbers, and butter lettuce from my local farmer’s market. These veggies taste AMAZING in the summer months, especially if they’re locally grown. Pickled onions and spicy peppers are great additions to your gyro, depending on your spice preference. Other sauces that would be fantastic are baba ghanoush or hot sauce! No matter what your toppings are,  I hope you enjoy this recipe as much as I do! Read the written version of this recipe as prepared by Rikki Folger Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Gyros Gyros, also pronounced gy-ro, are a Greek specialty consisting of seasoned ground meat pressed into a loaf and skewered, then cooked on a vertical spit. Meat is then shaved off and stuffed into pita, along with tomato, onion, french fries, and tzatziki. In Greece, it’s usually made with pork, and sometimes chicken,  though the dish has spread around the world and can often be found made with lamb and beef.  Gyros has many close cousins, such as Middle Eastern shawarma, Mexican al pastor, Canadian donair, German doner (DUnar), and Turkish döner (do-naj).  They all actually stem from the Turkish doner, which consists of marinated meat, stacked in layers onto a large skewer, and then cooked on a vertical spit. Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Kris Chain the founder of Season Report, the modernized almanac. They discuss using the Season Report platform to have quicker, easier access to seasonal information about gardening, foraging, and hunting across the United States. This detailed website will allow you to save and access important data to increase your wild food yield.  - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guests: Kris Chain: Founder of Season Report, the modernized almanac. Visit the Season Report Website: https://seasonreport.com/ Visit the Season Report on IG: https://www.instagram.com/myseasonreport/ Show Notes: Harvesting Nature Magazine Returning to wild food Gardening plans Black Bear Wild Boar Jerky How the Season Report came to be Gardening Seasons Unique growing zones Walkthrough of website Ag Extension Agents and growing information  Hunting Foraging Paw Paw Fruit Website Only Season projections Favorite features Accessing website Saving a bookmark on homescreen 1491 Book Exploring Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat with South Carolina-based Wild Game Chef Larry White. They discuss aging venison in beeswax, smoked goose Japanese pancakes, duck prosciutto, their favorite wild game meats, elevating your cooking techniques, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Guest:  Larry White is a hunter, avid outdoorsman, writer, and former restaurant owner/chef whose life revolves around food and being in wild places. He grew up in the foothills of North Carolina, spending my childhood hunting, fishing, and walking the woods as much as possible. He started his professional cooking career in the US Coast Guard as a Culinary Specialist before returning to college and obtaining a bachelor's degree in Culinary Arts. After that, he went on to work in fine dining establishments in Charleston, South Carolina. In 2017, he started his website, The Wild Game Gourmet, and has a strong social media following where he shares delicious wild food recipes as reels.  Check out Larry’s IG: @larry_white Show Notes: Top 3 wild game meats 2 months aged beeswax venison loin Duck fat and Yorkshire puddings Smoked whitetail shoulder holiday hams  Venison neck taquitos with coconut white miso sauce Smoked goose leg ham okonomiyaki - Japanese pancake Cubano cordon blue is amazing.  Myth busting: Don’t move your steak in the pan for a sear.  Lobster and Proscuitto stuffed Venison Torching duck prosciutto Wild Boar cooked in okra leaves Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Shannon Waters, the Founder of Gastro Gnome Meals. They chat about Gastro Gnome Meals, hunter’s education, hunting in Montana, food for travel, eating better backpacking food, new meal ideas, wild vs. domestic meats, fun tips for cooking wild game, and so much more!  - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings Special Guest: Shannon Waters is a former chef, hunter, angler, businesswoman, and adventurer. Her love of cooking and the outdoors collided when she packed a heavy cast iron pan into the backcountry. That’s when she realized that if she was going to enjoy a great adventure and a great meal, she was going to have to find a solution for packable meals. That’s how Gastro Gnome got its start. Visit the Gastro Gnome Instagram Visit the Gastro Gnome website  Show Notes: Missing a deer in CO Zoe going through hunters education  Colorado needs some education on wild game cooking  Harvesting Nature Pig Camp Shannon Waters of Gastro Gnome Flavor differences in domestic meats Hunting seasons in Montana Frustrations of difficult hunting seasons What's in Shannon's freezer What Shannon is cooking  What is Gastro Gnome The beginning of Gastro Gnome  Working as a Chef Opening restaurants for other people  The need to find better freeze dried food  Hard to pass up a corn dog Gastro Gnome's full line-up New meal ideas Give me the peach cobbler and let me go home  Gastro Gnome all over the world  Frozen lakes in June Favorite game meat Tip for those new to cooking wild game Be creative with your food Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Casey Nordine, Harvesting Nature’s new Business Manager chat with the great Hank Shaw. They discuss Hank’s new book Hook, Line, and Supper as well as, fish skin chicharrones, fishcake recipes, fish heads, firmness, inspiration for the cookbook, and so much more! We also joined the Waypoint Outdoor Collective! You can now listen to us on their website and app. - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Guest: Hank Shaw: We first chatted with Hank Shaw on Episode 204 back about a year ago. Hank has since then released his newest cookbook Hook, Line and Supper. We wanted to invite him back on the podcast to get some updates on his adventures, cooking tales, and talk about his new book.  Visit Hank’s website: https://honest-food.net/ Visit Hank’s Instagram: @HuntGatherCook Buy a Signed Copy of the Book from Hank: https://honest-food.net/shop-books/ Get a Copy on Amazon: https://amzn.to/3bE1Did Recipes: Fish Skin Chicharrones Recipe Show Notes: Antlers and Fin Podcast Adventures for Food Podcast Meet Casey Nordine, Harvesting Nature’s new Business Manager BHA Rendezvous Colorado Food Footing Almaco Jack Hook, Line and Supper Inspiration for the Cookbook Growing up fishing Fishing in a Journey in Food Learning more about fish Techniques within the book Frying Fish Breading Fish The interchangeability of fish in recipes Understanding firmness of fish Fishcake recipes Hank’s Hunt Gather Talk Podcast Season 3, Episode 2 Classism drove fish type consumption  Cooking Tarpon Goliath Grouper/Black Sea Bass Film: Adventures for Food: Fishing the FL Keys Fish Skin Chicharrones Recipe A Chapter on Fish Head Curing and Smoking Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin Townsend and Adam explore the world of wild game pasta, discussing everything from the history of pasta to the best ways to pair pasta shapes with wild game. They share personal hunting experiences, delve into the origins of pasta, and provide insights on choosing the right pasta for different dishes. They explore the intricacies of pasta, from the various shapes and their culinary uses to essential cooking techniques for perfect pasta. They then delve into the importance of aromatics, the art of crafting ragu, and the unique ways to incorporate wild game and foraged ingredients into pasta dishes. The discussion also highlights seasonal recipes, umami boosters, and creative cooking methods that elevate traditional dishes. With a wealth of tips and personal anecdotes, this episode serves as a culinary guide for novice and experienced cooks alike. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Join our Pig Camp with Hank Shaw Recipes: Harvesting Nature's Top Wild Pasta Recipes Venison Shank Ragu Braised Squirrel Ravioli in a Brown Butter Walnut Sauce Seared Duck Breast with Pumpkin Cream Rigatoni Walleye Spaghetti all’Acqua Pazza Lake Trout-Stuffed Rigatoni with Pesto Sauce Florida Spiny Lobster Mac and Cheese “Crab” Linguine with Hericium How to Make Wild Mushroom Miso Garlic Scampi Ramp Pasta with Sweet Chili Crisp-Butter Wild Greens Mac and Cheese Takeaways: Wild game can elevate pasta dishes with unique flavors. Pasta has a rich history dating back over 4,000 years. The origins of pasta are debated, with many theories. Dried pasta became popular for storage and shipping. Choosing the right pasta shape enhances the dining experience. Different pasta shapes pair better with specific sauces. Quality pasta can be found at various price points. Making pasta at home can be simple and rewarding. Baked pasta dishes benefit from tube-shaped pasta. Homemade pasta can elevate your cooking experience. Always taste pasta while cooking to achieve the desired doneness. Meatballs can be made with various wild game meats. Using fresh herbs can enhance the flavor of meatballs. Using both fresh and dried aromatics can enhance flavor. Caramelization is key to achieving the right garlic flavor. Chapters: 00:00 Introduction to Wild Game Pasta 03:00 Hunting Adventures and Wild Game Experiences 05:57 The History of Pasta: Origins and Evolution 12:00 Pasta Shapes and Their Perfect Pairings 18:01 Choosing the Right Pasta: Fresh vs. Dried 23:57 Exploring Different Pasta Types and Uses 24:38 The Art of Pasta Shapes 30:59 Techniques for Perfect Pasta Cooking 39:03 Wild Game and Pasta Pairings 45:50 Crafting the Perfect Meatball 50:04 Flavor Foundations: The Role of Aromatics 51:59 Crafting Comfort: The Art of Ragu 53:54 Pasta Perfection: Techniques and Tips 55:54 Umami Boosters: Enhancing Flavor Profiles 58:07 Wild Game Wonders: Unique Pasta Recipes 59:59 Seasonal Sensations: Duck and Pumpkin Cream 01:01:57 Wine and Meat: A Flavorful Combination 01:04:02 Cured Delights: Incorporating Charcuterie 01:05:51 Seafood and Pasta: A Match Made in Heaven 01:08:11 Creative Stuffing: Rigatoni and Beyond 01:10:07 Lobster Love: Mac and Cheese Reinvented 01:12:06 Offal in Pasta: A Rich Addition 01:14:10 Foraged Flavors: Wild Mushrooms and Greens 01:15:46 Final Thoughts: Embracing Wild Ingredients Keywords: wild game, pasta, cooking, history of pasta, pasta shapes, hunting, culinary adventure, food pairing, Italian cuisine, wild game recipes, pasta, cooking techniques, wild game, meatballs, pasta shapes, culinary tips, Italian cuisine, food pairing, home cooking, recipes, cooking, pasta, ragu, wild game, umami, flavors, recipes, culinary techniques, foraging, seasonal cooking Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Collin, Ben, Ryan and Emily chat about all things backpacking food. They discuss their favorite freeze dried food brands, dieting in the field, great quick meals, coffee substitutes, fiber issues, delicious snacks, weird food seen while hunting, and so much more! We also joined the Waypoint Outdoor Collective! You can now listen to us on their website and app. - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew Follow Justin on Instagram @adventures_for_food Follow Colling on Instagram @grumeister Follow Ben on Instagram @outdoorsmanwritereducator Follow Ryan and Emily on Instagram @the_way_we_hunt Recipes: Tin Foil Meals  Do-It-Yourself Backcountry Dehydrated Meals Danielle Prewett’s Dehydrated Venison Taco Bowl Show Notes: Caffeine Supplements: Gu Energy  Ryan's bear hunt in Arkansas  Ryan and Emily whitetail archery  Twice smoked venison potato Wyoming antelope hunt Finding antelope in little slices New Invasive Species Shirt  New Invasive Species Sticker  Why carry food in the field Skipping coffee Don't change you diet  What type of hunt is it? Freeze dryers and dehydrators  Mountain House GORP Trail Mix and Beef Jerky Meals Ready to Eat (MREs) 4 categories price quality  flavor options space it takes up Patagonia's backpacking meals  COLLIN2021 Code for Patagonia Peak Refuel Chili Mac and Cheese meals are dangerous  Backpacker's Pantry Don't buy meals from a company that's gone out of business Gastro Gnome Wild Zora  Fiber and sodium content  Cutting hunts short because of fiber issues Alpine Aire - mac and cheese Justin Singing Good-to-go Careful with spicy meals Munching on a block of cheese Backpacking beer  Pat's backcountry beverages Picking their favorites Hot tip: keep the silica gel packs for other things We're now part of the Waypoint Outdoor Collective  Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Listen to this even if you do not have kids. Take someone hunting. It doesn’t matter if they are children or adults… Show Notes: Crew Catch Up Getting Kids into Hunting Buying their first gun How to start them off Take your Kids Hunting Appreciation of wild spaces and wild life Encourage hard work, discipline, and self confidence Prepares them for failure Teaches compassion and empathy Rite of passage Firearm safety Creates lasting memories Continues the tradition of the North American wildlife model Great American Outdoors Act in House of Representatives --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Ryan, Emily, and Jack recount their antelope seasons in Wyoming. They discuss Ryan and Emily’s first year hunting in WY, knocking on doors for permission, spooking antelope, blue tongue, turret positions, Wyoming whitetail deer, prairie dogs, and so much more! We also joined the Waypoint Outdoor Collective! You can now listen to us on their website and app. - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew: Follow Justin on Instagram @adventures_for_food Follow Ryan and Emily on Instagram @the_way_we_hunt Recipes: Show Notes: Antlers and Fin Podcast: https://harvestingnature.com/antler-fin-podcast Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes: https://www.airsubs.com/pros/harvesting-nature-supper-club Maple Whisky Duck Liver Pate w/ Adam Berkelmans: https://www.airsubs.com/class_types/2923/classes/11927 Drawing Tags Public Land Hunt or Private Land Hunt Finding Hunting Land Day 1 in Wyoming Knocking on Doors Long Range Shooting and Filming Emily’s Shot  Justin’s First Night Spooking Antelope Cactus Thorns Ryan’s Shot Dragging out Antelope Welcome Hunters Hunting Whitetail in Wyoming Emily’s miss Antelope don’t jump fences Ryan’s Whitetail hit Justin’s sideways scope AJ’s buck Jack’s Buck Justin’s Stalk Prairie Dogs Blue Tongue Elk Hunting in WY Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary In this episode of The Rookies, host Ken Chapman interviews Steph Spears, an adult-onset hunter who transitioned from a career in solar energy to sustainable meat sourcing through hunting and spearfishing. Steph shares her journey of connecting with the land, Hawaii's cultural values, and hunting's ethical considerations. She discusses her first hunting experiences, the importance of community in learning these skills, and how she has embraced cooking with wild game. The conversation emphasizes the need for responsible sourcing of meat, the joy of participating in nature, and the supportive networks available for new hunters. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices - Join our Wild Pig Hunting Camps Takeaways The industrial meat system has significant environmental impacts. Cultural values can deeply influence food sourcing decisions. Hunting and spearfishing can provide sustainable meat options. Community support is crucial for adult onset hunters. The experience of hunting is about more than just the kill. Respect for the animal is a key part of ethical hunting. Cooking wild game requires different techniques based on the meat. There are many resources available for new hunters to learn. Mentored hunts can provide invaluable hands-on experience. Building relationships in the hunting community fosters learning and support. Chapters 00:00 Introduction to Sustainable Meat Sourcing 03:06 Cultural Values and Their Impact on Food Choices 06:36 The Journey into Spearfishing and Hunting 12:32 Overcoming Barriers as an Adult Onset Hunter 17:16 First Hunting Experience and Lessons Learned 22:52 The Ethics of Hunting and Respect for Nature 27:02 Cooking Wild Game: Techniques and Recipes 29:37 Advice for Aspiring Hunters and Spearfishermen 36:12 Conclusion and Community Building Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Special Guests Brad Luttrell: Co-Founder & CEO, GoWild Brad is a hunter, angler, father, husband, CEO, podcast host, and home cook. He is a man who wears many, many hats. His passion for the outdoors led him to co-create GoWild a couple of years ago. GoWild is the best social media app for hunting, fishing & the outdoors. period. It is the fastest growing social media and activity tracking platform for outdoors enthusiasts. Brad spends the majority of living the “start-up” life but still holds family and the outdoors dear to his heart. We were happy Brad could chat with us on this episode. Follow Brad on IG: @bradluttrell Follow GoWild on IG: @gowildapp Join the GoWild Community! https://timetogowild.com/pages/download Show Notes: Restless Native Podcast Organizing your Freezer Freezing and Storing Wild Game How To Pulled Meats Cooking with a Thermometer Brad’s Turkey Season Archery Deer Hunting Just Missing Deer Sitting for Turkeys vs Running and Gunning Kentucky Elk Drawing/Hunting Go Wild App Introducing Tech to the Outdoor World Connecting Hunters to Hunters Content Moderation on Social Media The Best Audience for Hunters and Anglers Gearbox: Products, Buildouts, and Sharable Kits Contributions to Non-Profits COVID effects on Outdoors and Homelife Getting Kids into the Outdoors Get Involved with GoWild Recipes: Pheasant Pho --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Harvesting Nature Shop Discount Code: PODCAST20 Shop Now Special Guest: Barb Carey: Fishing Guide, President of Wisconsin Women Fish, author, and outdoor educator. Connect with Barb on Facebook Wisconsin Women Fish Northern Exposure: Fishing with the Women Ice Angler Project Show Notes: Squirrel Chili Bear Steaks Adventures for Food Podcast Wisconsin Women Fish Words of wisdom for introducing daughters, spouses, girlfriends into fishing Using food as an introduction to fishing Wisconsin Fishing Bucket List Salmon and Walleye Pike is great for eating North Meets South: Pike Creole Recipe Lake Sakakawea, ND: Freshwater Predators Fish Tacos Ice Fishing Northern Exposure: Fishing with the Women Ice Angler Project Fishing in the moment Guiding and Personal Fishing Virtual Fishing Event - Fish Camp Recipes: Small Mouth Fish Tacos Broiled Walleye with a Pineapple Mustard Rub Trout in Parchment with Thai Basil --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Emily, and Adam Berkelmans chat about canning and pickling of wild foods. They discuss preserving meat, fish, wild edibles, smoked salmon, mushrooms, wild jams, dandelion gin and tonics, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Recipes: Dill Pickles Canned Diced Tomatoes Fermented Dill Pickles Quick Pickled Cucumbers  Pickled Ramps  Show Notes: Canning Eating old foods Proper techniques Botulism Read manual Follow instructions The process for canning Pressure Canning Water Bath Canning Canning Wild Edibles Home Canning Kit Pickling  Canning Meat Bullion Cubes Spaghetti Sauce National Center for Home Food Preservation Pickling Fish Canning Fish Canned Smoked Salmon Canning Halibut in Partial Oil Smoked Jalapeno Prickly Pear Jam Dandelion Jam Sand Plums Canned Okra Don’t make too much unless you want to give away Pickled Blueberries Dandelion Syrup Dandelion Gin and Tonic Cedar Jelly Pickled Mushrooms Canned Mushrooms Learn more about your ad choices. Visit megaphone.fm/adchoices

Questions or comments? Email us at whatscooking@harvestingnature.com Rate This Podcast Show Notes: Antelope Fast Food Shirt Harvesting Nature Shop Discount Code: PODCAST20 Shop Now Mint Condition: 2019 Antelope Hunting Article Weather First Lite Private Land and Public Land Combo Honey Hole Article 2015 Antelope Article OnX Maps App The Movement of Herds Doubling up Hunters Spooky Herds Hunting Methods Listener Questions about Antelope Antelope are Delicious Gear and Clothing Allen Company Bino Harness Allen Game Bags Hunting Day 3 – Long Stalk Claimed by the Wilderness Article Snake Gaiters Day 1 – Rock Hunting Why the Processor? Day 2 – A Doe Double Episode 215: Liver, Heart, Caul, and Tongue Physical Intensity and Training --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Podcast Contest: Click the link below to enter for a chance to win a Weston Meat Grinder, an Autographed Cookbook, Traeger Sauces, and Traeger Spices! Enter now until July 1st. CLICK HERE TO ENTER Show Notes: Townsend Family Organic Farms Kory’s Garden Raised Bed Gardening Square Foot Gardening Where to buy plants Pest and Wildlife Management Plans Stressful Plants Invite Pests Keep Happy Plants Master Gardener Classes Agriculture Extension Offices Composting How to Compost Hydroponic Gardening Tower Garden Balancing pH in Soil Soil Testing Soil Surveys Fruit Trees Maple Syrup Harvesting Wild Pig Story Great American Outdoors Act Contact your Senators or Representatives Maple Syrup Numbers Fall/Winter Crops Harvesting and Storing Vegetables Fish and Fresh Veggies Recipes: Blue Cheese Venison Meatloaf Dandelion Jam Lamb Meatballs and Dandelion Greens --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Collin, and Kory talk about their early fall hunting and play Let’s Make a Meal with venison and chestnuts. They discuss the new spice blends, cooking with wild chestnuts, degenerate elk hunters, wiffle ball bat bugles, bear and mountain lion encounters, wolves in Colorado, mountain bike hunting, and so much more! - Leave a Review for a chance to win a hat! - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings Show Notes: Justin's adventure van Backcountry mountain bike hunting Spice Blends - Water Fowl blend coming soon! The perfect Christmas Gifts - stocking stuffers Kory's early fall hunting success Kory is out of shape Degenerate elk hunters Collin's Elk recap Wiffle ball bat bugle Bears while elk hunting Collin's mountain lion encounter Read Collin's article in the latest Harvesting Nature Magazine Wolves in Colorado Tillamook Creamery Let's Make a Meal!  Venison with Chestnuts Ingredients Steak, cubed with chestnuts Carrots and onions Stock Nutmeg, thyme  Wine (not grape juice) Chestnut puree Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Special Guests: Hank Shaw: Wild Chef, Outdoor Writer, and Founder of Hunter, Angler, Gardener, Cook Follow on Instagram Follow on Facebook Website Show Notes: Hank’s culinary and writing background The importance of quality recipes Spicy food and tolerance The beginnings of Hunter, Angler, Gardener, Cook Why do we hunt rabbits in winter only? Bot Flies James Beard Awards Keep honing your skill Recognize cultural identities and sources of your recipes Indian Fry Bread The evolution of North American Cuisine Why foraging important Chickens vs iguanas in Key West Developing recipes and inspiration Food photography and plating fashion Recommended skills for kitchen proficiency The wobbly bits Cooking Tongue Hank’s new cookbook Recipes: Venison Barbacoa Salsa Arbol (coming soon) Dan Dan Noodles Roasted Rabbit Legs with a Spicy Prickly Pear Sauce Wild Turkey Leg Carnitas Deviled Kidneys Venison Tacos de Lengua --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin shares the background of Harvesting Nature’s second podcast called Antler and Fin. He then turns over the show to Antler and Fin Host, Adam Berkelmans, who walks you through a delicious wild pig dish, talks about our Texas Pig Camp, shares the history of wild hogs in North America, discusses the culinary value of wild pork, and so much more! - Leave a Review and get a free hat! - Sign up for our next Wild Pig Field to Table Camp in Texas Show Notes: Follow the Antler and Fin Podcast Antlers and fins are the parts of the animals that you don’t normally eat but many still chase. This podcast celebrates the irony in that name by sharing recipes for the parts of wild fish and game that you do eat. Welcome to our wild food audio cookbook and audio anthology. We invite you into our kitchen, with host Adam Berkelmans, to not only cook our favorite wild game recipes, but to also learn about the history, culture, and origins of these wild food dishes. Join Adam in this deep dive and listen along as he goes line by line and item by item. You can pause, play, and repeat as needed to ultimately prepare a delicious wild meal for your family and friends. You will also gain the added knowledge of the dish to make the meal even more interesting. Give the Antler and Fin Podcast a Review! About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose to tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Podcast Contest: Click the link below to enter for a chance to win a Weston Meat Grinder, an Autographed Cookbook, Traeger Sauces, and Traeger Spices! Enter now until July 1st. CLICK HERE TO ENTER Special Guests: Randy King – Chef, Hunter, Angler, Author, Member of SOLO HNTR Team/Podcast Instagram: @chefrandyking Website: www.chefrandyking.com Shawn West – Co-Founder of Get Out and Go Hunting, Hunter, Angler, Writer, Home Cook, Instagram: @getoutandgohunting Website: https://www.getoutandgohunting.com/ Show Notes: Spring Black Bear Hunting Color Phased Bears? Grizzly Bears Preference of Colors for Bears Is COVID affecting Bear Hunting Pressure The Taste of Bear Meat Do Bears Taste like what the Eat? Repopulation Success and Failures Canceling Bear Seasons Managing Populations Eating Grizzly Bear Food Safety with Bear Meat Sous Vide Corning The Evolution of Eating Wild Game Meat Recipes: Sous Vide Black Bear Steak Sandwich Black Bear Burger with Blueberry BBQ Sauce Curried Bear and Rice Backcountry Soup Bear Pemmican Black Bear Bourguignon Pulled BBQ Bear Rendering Wild Game Fat --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Casey, Adam B, Ryan Long, and Adam S sit down with the entire group of participants of the first ever Harvesting Nature Wild Pig Hunting Skills Camp. They discuss how the camp highlights, favorite meals, shooting, hunting, butchering, processing, cooking wild pig, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  Guests: Casey Nordine Adam Berkelmans - The Intrepid Eater Ryan - Way We Hunt Adam Steele - in the rear with the gear Show Notes: Harvesting Nature Magazine Hunting camp Big Game Blend On location at the first ever Harvesting Nature Skills Camp in Texas Lost Creek Ranch Casey Nordine Adam Berkelmans - The Intrepid Eater Transforming wild pig into delicious dishes Cooking the pig nose to tail Hog's Head Rillettes Wild hog is amazing and versatile  Dispelling myths Sow vs. boar Ryan from the Way We Hunt Shooting skills Importance of shot placement Adam Steele - in the rear with the gear Butchering a wild pig Increasing confidence  Something for all skill levels Getting the dirt under your fingernails and blood on your clothes Ken gives 5 Stars! Hats off to the Ranch managers at Lost Creek Ranch and HN Crew Wild pig trivia  What's the next adventure? 30ish for ad trans Impromptu plant walk  12-15 different pork dishes and still wanting more The wiggly bits Orange Team Meal Schnitzel with German Potato salad and red cabbage Green Team Meal - Moo Ping (Thai skewers) Meat sampler - meats from around the world Service to your state and your plate Thermal hog hunting Mission Accomplished! Hunting camp Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Kyle Seip aka Cast Iron Kyle about cooking in, caring for, restoring, and general use of cast iron cookware. They discuss why you should NOT use soap in cast iron, thermodynamics, what not to cook, using vinegar for rust, enameled cast iron, cooking oils, seasoning with bacon, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings About Kyle: Kyle Seip has been a cast iron cooking enthusiast and amateur chef for over 2 decades. Not only does he share tricks for cooking with cast iron and tips on how to properly clean it, but he also restores and sells vintage skillets. Additionally, he is the host of the Podcast Iron podcast. Follow Kyle on Instagram Visit Kyle’s Website Show Notes: Podcast Iron Podcast Justin’s Favorite Game Meat Taco Meat Recipe Big Game Blend Spice Flour Tortilla or Corn Tortilla, Which is best? Corn Tortillas in Sausage as Binder Alligator Meat and Butchering Alligator Paella  Small Business Cast Iron Review Fresh Food vs Bad Food Bad Boat Etiquette  How did Kyle get into Cast Iron Antique Glass Antique Cast Iron Bon Appetit Soap article Germs die at 163 degrees You can use soap, but do not need to Soap is a waste Weaponized soap for cast iron sales Kosher salt is great Coarse sea salt Retention and Dispersement of Heat Best things to cook in a cast iron No-nos for cast iron cooking Crispy Salmon Oils for Cooking Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever wanted to get into waterfowl hunting or grow your existing waterfowl hunting skills? Well, we have the perfect hunting skills camp for you! We are partnering with G&H Decoys to host our first-ever Oklahoma Waterfowl Camp this coming January! It doesn’t matter if you have hunted for years or are just picking up a shotgun, we have a spot for you to join us at our hunting skills camp, this winter in Eastern Oklahoma.  Sign up now: https://harvestingnature.com/product/oklahoma-duck-hunting-camp-2/ “Although not the first state to jump into mind when thinking of waterfowl, Oklahoma has been blessed with many diverse opportunities for waterfowlers. Located at the southern portion of the Central Flyway, Oklahoma is part of the wintering range for many species of ducks and geese. This provides sportsmen an opportunity to pursue their feathered quarry from November through January.” At this camp, we will hone your skills with a shotgun on the skeet range, scout for good habitat, teach you to call ducks, set up decoys, clean ducks, butcher waterfowl, package the meat, and cook tasty meals with waterfowl all in one extended weekend. All hunting will be DIY with our crew hunting alongside you, but not guiding you.  We will use the G&H Decoy HQ as our base camp for all classes, meals, meetings, hunting planning, and campfires. Lodging will be at a nearby hotel, just minutes away from base camp. Our highly skilled, professional chefs, Adam Berkelmans and Justin Townsend, will prepare meals each day. The G&H crew will spend time ensuring you are comfortable shooting on the range in order to prepare you for the transition to the waterside where you will have the opportunity to hunt a variety of migratory waterfowl. Daytime classes will include topics such as Waterfowl Hunting 101, Intro to Duck Calling, Butchering Waterfowl, Hunting with Dogs, E-scouting and Scouting Public Land Waterfowl Classes, Advanced Cooking Techniques, and so much more! Each day you will have the opportunity to scout multiple hunting spots and to go on four total DIY, unguided, duck hunts with both the G&H and Harvesting Nature crews. They will hunt right alongside you as you both try and bring home some game.  After the hunt, our expert butcher, Adam Berkelmans, will walk you through the steps on how to break down the ducks and process the meat for storage in the freezer and for later eating. Everyone will get the opportunity to work with birds even if you do not harvest any in the field.  Each night, after the hunts, our chefs will bring you into the kitchen. There they will provide hands-on instruction on how to prepare different cuts from the waterfowl you harvested. You will be taught kitchen skills to take back home and showcase for your friends and family.  At the end of the camp, you will walk away with the skills to hunt, shoot, process, store, and cook your waterfowl. These skills easily translate over into any other game birds you would decide to hunt in the future. Sign up now: https://harvestingnature.com/product/oklahoma-duck-hunting-camp-2/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Collin chat with Nick Otto, Host of The Huntavore Podcast. They reflect on the successes and failures of 2022 and make their wild game resolutions for 2023. They also discuss beer-braised elk, holiday meals, liver mousse, and salmon shepherd's pie. Justin and Nick play Let's Make a Meal to redeem themselves for a previous unsatisfying dish they created on The Huntavore Podcast a year ago.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings About Nick: Nick Otto is the host of The Huntavore Podcast, a hunter, a wild game cook, and a family man. You may recognize his voice from Episode 306: Family and Food. In that episode we discussed family-friendly wild game recipes, balancing family and hunting, boudin scented candles, pickle juice brines, venison hot dogs, and so much more! Listen to it here - Follow Nick on Instagram Listen to The Huntavore Podcast Show Notes: New Years tradition Hoppin Johns with Braised Antelope Shank Pork and sauerkraut International Sportsmen's Expo in Denver Booth 211 Beer-braised corned elk for Christmas What do you want to do in 2023 Looking back on 2022 Greatest hunting success  Out west experience - Montana style  Up close and personal with an elk Success with Nick's son Social media is the worst Doubling up on antelope Failures of 2022 Kidney stones are the worst Lessons Learned in 2022 How elk move Greatest wild game accomplishment in 2022 A win with a liver  Venison liver and onion mousse ravioli  Fat kid at heart breaking down an elk  wild pork green chili Trying coyote - go to Episode 526 Let's Make a Meal! Salmon shepherd's pie Huntavore Podcast Eat more Wild Game Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam sit down at our Wild Pig Skills Camp to discuss the new focus of the podcast. They chat about delicious food from Pig Camp, filming for the Sporting Chef TV Show, cooking by meat cuts, butchering, wild game recipes, and so much more! Leave a Review of the Podcast Buy our Small Batch Wild Fish and Game Seasonings Join our Field to Fork Wild Pig Camp Show Notes: Pig testicles Pig offal Food at camp Spiders Cooking by cuts Culinary history Each cut cooks differently Recipe for each cut Processing your meat Random recipe ranking website Specifics to search for recipes The bottom round can be similar across species In the kitchen, they perform the same Cooking by cut you can spread across several animals Offal, Wobbly Bits, 5th quarter Learn more about butchering Different countries have different names for cuts We are keeping the guest's episodes Tell us about your experiences cooking by cuts.  whatscooking@harvestingnature.com  Learn more about your ad choices. Visit megaphone.fm/adchoices

Camping food is one of my favorites. I love a poorly roasted hot dog from a stick over the fire. Usually, the middle is not even warm and the ends are black.  Served over a cold bun and dressed in lukewarm Hormel chili with a little shredded cheddar cheese on top, maybe a few slivers of onion, and dinner is served.  I’m really not mocking it and am serious when I say I love that meal; however, I have also come to appreciate that camping food is also a great opportunity for switching things up a bit and trying out some new recipes. A little creative planning and some ingredient preparation can lead to some phenomenal camp meals. Some of the best fish dinners I have experienced were just foil-wrapped catch-of-the-day trout but paired with the simple addition of fresh rosemary or tarragon. The same goes for this pineapple and bear camp burger which is also very easy to make while camping. The sauce can be prepared at home, so there is no need to take mayonnaise, vinegar, and chipotle peppers on the camping trip. The patties could also be mixed, formed, and packed grill-ready in Ziploc bags and the pineapple comes conveniently canned.  The rest of the ingredients are easy to pack and quickly cook over the grill. A little imagination and preparation groundwork at home allows for a gourmet, restaurant-quality burger under the stars. Enjoy! Read the written version of this recipe as prepared by Lindsey Bartosh Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Pineapples Pineapples have played a surprising role in history as not only a food, but as a symbol. After hearing this podcast, you may start to notice pineapple symbolism in weird and curious places.  Let’s get into it.  To start off, let’s discuss what a pineapple actually is… I mean, we all know what one looks like, but where and how do they grow? Pineapples are in the bromeliad family and grow as a perennial small shrub with tough agave-like leaves, growing about 4 feet tall. Individual scarlet flowers, about 200 on an average plant, form small fruits, which fuse together to form a multiple fruit. That’s right, every pineapple you see is a collection of 200 individual fruits! Other examples of multiple fruits are figs, breadfruit, and mulberries. Though the main fruit is grown on a short, thick stem, suckers may grow, causing fruit to grow off the sides of the plant.  The wild pineapple originated not in Hawaii, but in Southern Brazil, near the current border with Paraguay. There, the Tupi peoples enjoyed the fruit, calling it nanas, or ‘excellent fruit’. The Tupi also used the pineapple to ferment a type of wine, create medicines, and even craft poison arrows.  Tupi and Carib peoples traded and raided, eventually spreading the fruit to the Amazon delta, up through Central America and into the Caribbean.   When our favourite guy, Christopher Colombus landed on current-day Guadeloupe in 1493 on his second voyage, he encountered pineapples growing and being eaten by the inhabitants of the island. He took some pineapples with him across the ocean after enslaving and brutalizing the natives there. Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin and Adam explore the ancient art of brining, discussing its science, history, and practical applications in cooking. They delve into the benefits of brining for various meats, especially wild game, and share tips on how to effectively brine and corn meats. The conversation also touches on the historical significance of brining, tracing its origins from ancient civilizations to modern culinary practices, and highlights the resurgence of brining in contemporary cooking, including its role in fermentation and foraging. In this conversation, Adam and Justin delve into the intricacies of brining and corning meats, exploring various techniques, flavor profiles, and safety considerations. They discuss the importance of using different liquids and aromatics in brines, the significance of salt percentages, and the differences between brining and corning. The conversation also highlights creative ways to use corned meats in recipes, encouraging listeners to experiment with their culinary creations. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Recipes: Corned Venison Hash Breakfast Burritos Venison and Wild Leek Hash Wood Fired Goose Breast Pastrami Margherita Pizza Triple Cheese Canada Goose Pastrami Sandwich Venison Pastrami Ancho and Chipotle Chile Smoked Venison Sausage Takeaways: Brining enhances flavor, tenderness, and preservation of meats. The process of brining involves a salt and water solution. Osmosis is key to the brining process, affecting protein structure. Different types of salt can yield different brining results. Brining times vary based on the type of meat or fish. Curing salts help inhibit bacterial growth during the brining process. Historical brining practices were essential for food preservation. Corned beef became popular in Ireland due to low salt taxes. Pastrami and Montreal smoked meat evolved from corned beef recipes. Brining can also be applied to foraged ingredients and fermentation. You can flavor brines with various aromatics like ginger and garlic. Different meats require different brining percentages for optimal results. Ham and other meats can also be cured and used creatively. Chapters: 00:00 The Art of Brining: Introduction 01:48 Brining Techniques and Tips 04:27 Understanding Brining: Science and Process 12:17 The Importance of Brining for Game Meat 15:44 Historical Perspectives on Brining 25:11 Brining Wild Foods and Foraged Ingredients 28:47 Exploring Flavorful Brines 31:39 Understanding Brine Percentages 34:57 The Art of Corning Meat 39:10 Curing vs. Corning: Key Differences 43:39 Creative Uses for Corned Meat 55:05 Experimenting with Brining Techniques Keywords: Brining, corning, preservation, flavor enhancement, cooking techniques, wild game, food history, fermentation, culinary tips, cooking methods, brining, corning, meat preservation, flavoring, cooking techniques, food safety, curing salts, recipes, culinary experimentation, wild game Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and the crew chat with Kassi Smith about making your own soap from wild game fat. The discuss step by step harvesting fat, storing fat, the soap making process, aging whole deer, processing your own chickens, rooster testicles, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes   Special Guest: Kassi Smith: Kassi was introduced to fishing and shooting as a child in Washington and started hunting years later while in graduate school in Idaho. She now lives in Colorado and enjoys all of what the west has to offer.  Visit Kassi on IG: @thefrontfortyfarm  Show Notes: Justin whitetail hunting with the family  Reviewer gets a hat! Updates from Collin - he got an Elk! Stay tuned for his Adventures for Food episode about the hunt Introducing Kassi Bouncing around the west  CO chapter of BHA board member Women in the Woods Kassi's season so far More waterfowl hunting opportunities  Waterfowl frustrations Out of state opportunities What's in Kassi's freezer? Where to find the good stuff Dry aged whole deer  Weird bits of chicken Rooster testicles, feet, and head Pigs and deer processing is very different  Roasted pig head Roasted moose head What you can eat on a head Jesse Griffith's "The Hog Book" Head cheese How Kassi got into wild game soap making  Animal fat and potash Soap is simple: lye and fat Saponification  Fight Club! Treat it like chopping onions Making soap from elk fat How much fat is needed? Getting the fat from the rump Storing and cleaning the fat Everglade soap Rendering the fat Adding other oils How long does the soap last? Adding scents Fat for candles  SAVE YOUR FAT! Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Special Guests Collin Gruin – Harvesting Nature Field Staff Show Notes Cast Iron Cooking Bare Cast Iron Enamel Coated Cast Iron Health Effects Seasoning Cast Iron Cleaning Methods Worst and best ingredients to cook in a cast iron Over the Fire Cooking Building a cooking fire (don’t bring it, buy local) Campfire cooking equipment Primitive Cooking Methods Buffalo Chips Camp Stoves Large gas powered Camp Heating/cooking stoves – wood burning Backpacking stoves C Rations and MREs Recipes: Click the link to get the recipe Venison Scotch Eggs Florida Rum Braised Rabbit Venison Pumpkin Pot Pie A Hunter’s Meal in the Field Pan Seared Goose Breast with Blackberry Sauce About the Podcast: We are hunters, anglers, writers, and sometimes chefs. Our passion for the outdoor lifestyle motivated the foundation of Harvesting Nature which serves as a media outlet built to inspire and educate the outdoor expert and novice alike. Our podcast focuses on the technical side of cooking wild fish and game while also incorporating adventures and lessons learned from our pursuit of wild meat. Join us on our journey of Harvesting Nature. About the Hosts: Justin Townsend: Editor-in-Chief of Harvesting Nature Justin grew up in the outdoors and has maintained his passion for hunting and fishing throughout his journey around the US. As a classically trained chef, Justin infuses his passions for cooking to create delicious wild game meals for everyone to enjoy. After joining the Coast Guard in 2015, Justin now lives in Key West, FL where the island serves as a lily pad for his many adventures on land and sea. Dustyn Carroll: Field Staff Writer and Co-host Dustyn always had a love for adventure and fostered a love for hunting and fishing after his military career began. He found an appreciation of wild game meats through his co-workers and then jumped into the pursuit of wild meat wholeheartedly. Cooking and serving wild game to his family and friends has become pleasurable achievement which he looks forward to at every new journey. Music Yard Sale by Silent Partner --- Send in a voice message: https://anchor.fm/harvestingnature/message Learn more about your ad choices. Visit megaphone.fm/adchoices

Rate This Podcast Questions or comments? Email us at whatscooking@harvestingnature.com Special Guest: Ryan Lisson – Hunting Mentor and Coach, Outdoor Author, Wildlife Biologist, Wild Game Cook, Founder of Zero to Hunt Visit Zero to Hunt’s Instagram: https://www.instagram.com/zero_to_hunt/ Visit Zero to Hunt’s Webpage: https://www.zerotohunt.com Show Notes: Crew Updates Wild Game Mop Sauce Recipe: https://harvestingnature.com/2020/09/21/wild-game-mop-sauce/ Adventures for Food Podcast: https://harvestingnature.com/category/podcast/ Seared Tuna Burger: https://harvestingnature.com/2020/09/25/seared-tuna-burgers/ Harvesting Nature Shop Discount Code: PODCAST20 Shop Now Grouse is the best Upland Game Herb and Butter Grouse Deer Camp Culture Zero to Hunt Venison Diplomacy Introducing new hunters There is a responsibility to recruit new hunters Advice for new hunters Small game is a great intro to hunting The new emotions of hunting big game The mentor/mentee relationship Joining conservation groups Take Two initiative Venison bone broth: https://www.zerotohunt.com/venison-bone-broth-experiment/ Venison Shank Stew: https://www.outdoornews.com/2020/03/05/venison-shank-stew/ Wild Game Meat Pie: https://www.outdoornews.com/2020/05/28/wild-game-meat-pie/ Citrus Smoked Venison Shanks: https://harvestingnature.com/2020/09/07/citrus-smoked-venison-shanks/ Project Upland Podcast  Learn more about your ad choices. Visit megaphone.fm/adchoices