Episode 173: Exploring Advanced Wild Game Cooking Techniques with 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!
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Show Notes
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!
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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
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