Wild Fish and Game Podcast

Finding ways to sneak wild game into game day dishes can be challenging. On game day, most people want glutinous, fatty, cheesy dishes that they don’t eat during the week. Wild game doesn’t tend to work well in those types of preparations, but here I’ve created the best of both worlds – a venison queso that is cheesy, creamy, silky, flavorful, and uses wild game! A good queso is hard to achieve using “healthy” ingredients. Anyone who knows good queso will tell you that. But, hey, everything in moderation, right? I’ll tell you now though, you won’t be able to stop eating this stuff. This queso will be plenty flavorful as well; if not, then it needs salt, not more taco seasoning. Add salt until it’s as flavorful as you want it. I’m generally closer to 1.5 to 2 tbsp salt when I make this dish. Pre-cubing your Velveeta cheese will help it melt in faster. When it cools, it’s not a rock-solid hunk of cheese and when you reheat it, it heats up just fine too. No fat separation, no cheese solidifying, just pure, glutinous, cheesy goodness here. Step up your game-day appetizer dish with this venison queso! Read the written version of this recipe as prepared by Gunnar Emberg Leave a Review of the Podcast Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends About Super Bowl Snacks Did you know that Super Bowl Sunday is considered the second biggest food holiday in the USA after Thanksgiving? That’s huge, and it means that, just like Thanksgiving, certain foods have become forever tied to the event. These foods, and the ingredients to make them, get bought up in the days leading up to the Super Bowl, giving us lots of fun stats released by grocery chains. It is estimated that Americans spend approximately 14.8 BILLION dollars on Super Bowl parties each year, most of that being spent on food and beer. Dips, meatballs, nachos, chicken wings, pizza, and guacamole are some America’s favorite Super Bowl snacks. Learn more about how they became Super Bowl favorites! 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 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

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 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

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 and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Tenderloins and Loins, 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 Field to Fork Wild Pig Camp Recipes: Miso Milk Braised Wild Pork Tenderloin Mule Deer Carpaccio Smothered Black Bear Chops Coyote Steak Bites Shaved Venison Bagels with Horseradish Cream Cheese Root Beer Glazed Wild Pork Loins with Cheese Grits and Sauteed Asparagus Show Notes: Oklahoma Waterfowl Hunting Culinary Camp Big Game Blend Restock Kids Book: Wild Game A to Z Tender Loin Physical description of the cut Psoas (soes) major muscle Tenderest cut on most animals The butt, the center, the tail Where located How to remove Culinary History How to cook Loin Backstrap and Loin Called Longissimus Sirloin, Porterhouse, NY Strip One whole chunk Cut into steaks Removing Silver Skin on one side Save Silverskin for Stock Steaks vs Chops Cleaver Method The ways meat was historically dispersed. Meat and poverty What not to do with cuts Mild flavor - go simpler 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

Justin, Kory, and Ben discuss their favorite wild game recipes to put together the ultimate wild fish and game Thanksgiving meal. They dive deep into appetizers, main courses, turkey dishes, sides, wild desserts, and so much more! This episode originally aired in 2020. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Appetizers: Cold Smoked Venison Tartare Chipotle Squirrel BBQ Dip Venison Heart Crostini Fish Chowder with Rosemary Cornbread Muffins Main Course: Wild Turkey Deep fried Hank Shaw’s Smoked turkey breast recipe Spatchcock Turkey Wild Game Holiday Ham vs Cured Smoked Ham Roasted Quail with Sage and Squash Cornbread Dressing Homemade Fish Sticks with Tasty Mashed Potatoes Don’t forget the veggies! Dessert: Bear Fat Chocolate Croissants Prickly Pear Cheesecake Ice Cream Beaver Fat Biscuits Smoked Pumpkin Pie with Bourbon Whipped Cream Blueberry bread pudding 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

Who doesn’t love a stir fry? Quick, easy, healthy, and tasty, it’s the perfect weeknight meal. Hunters in particular should be taking advantage of stir-frying. The lean and flavourful meat of wild game goes perfectly in a well-made stir fry and you can make the thin strips of meat necessary for stir fry out of your trim pile! This venison stir fry is the perfect weeknight meal. Quick, easy, healthy, and most importantly, delicious! It’s also infinitely changeable. I made mine with white-tail hindquarter (when butchering I like to square off my steaks and roasts and slice the trimmings thin for stir fry), but you could just as easily use thinly sliced wild pork, duck or goose breast, pheasant, grouse breast, or the loin, flank, shoulder, or round from any ungulate. Pretty versatile! But that’s not all; you can also change up the vegetables to any light and crisp veggies like peppers, sugar snap peas, zucchini, spinach, kale, tender beans, asparagus, or celery. Tougher vegetables like broccoli or carrots work too, but you may have to blanch them first. The sauce is also riffable. You can add any flavours you like to the sauce, like chilies or hot sauce, vinegar, brown sugar, ginger, etc. You could also just use a store-bought sauce like stir-fry sauce, teriyaki, sweet and sour, etc. to make things even easier. Read the written version of this recipe as prepared by Adam Berkelmans (The Intrepid Eater) Rate this Podcast Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends About Stir Frying Proper stir-frying, especially wok stir-frying, is generally misunderstood by Westerners. In China, however, as well as the Chinese diaspora, it is nothing short of an art. Stir fries here often consist of a ton of meat, random veggies, and a bunch of store-bought sauce, all added to the wok or skillet at once to basically braise down into a soggy mess. Tasty? Yes, actually, it’s not that bad. But compared to a proper stir fry? Not even close! There are a few easy tips to make your stir fries better though, even if you don’t reach the heights of a wok master, so let’s get into them and see if we can elevate your weeknight stir fry into something just as good as takeout. Marinate or velvet your meat. You’ll probably want to get your rice or noodles going now too. Prepare your mise en place: aromatics ready, meat ready, all veggies cut, sauce ready, garnishes ready to go. Get your wok ripping hot. Add the oil and swirl it around the wok. Add the aromatics to flavour the oil. Remove if need be. Add the meat and give it a good sear on both sides. Remove if need be. Add the hearty veggies, then the tender vegetables, then the ultra-tender vegetables, tossing them around constantly. Add the meat and aromatics back in if you removed them. Stir the sauce to reincorporate the cornstarch. Add the sauce around the edge of the wok. Reduce heat and toss everything together. Let the sauce thicken. Add garnishes and take off of the heat. Serve immediately. And that my friends is a stir fry. 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

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 Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Denver Steak and the Neck, 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 Field to Fork Wild Pig Camp Recipes: Grilled Venison Steak Salad Venison with Roquefort-Shrimp Sauce Venison Steak Marsala Venison Red Beans and Rice Cajun Rice and Gravy with Venison Neck Venison Gamjatang Show Notes: Home Butchering vs Processor Denver Steak It's part of the under-blade portion of the chuck clam shell looking cut 4th most tender cut on animal Has marbling even on lean game animals It will have a rich flavor Recently created in the US, unveiled in 2009 Result of a research project by the University of Florida and Nebraska Not a popular cut along the rocky mountain foothills Japanese have been eating for a while from Waygu How to remove the Denver Steak Serratus ventralis muscle High heat sear, grill, broil, stir fry Join our Field to Fork Wild Pig Camp Slice across the grain Why is the steak so tender? The Neck Commonly left behind A huge amount of meat is available Tendons and bones can make it a tough cut History of cut Neck Bones in Soul Food Lamb Roasts in the Middle East/North Africa Grilled Pork Collar with dipping sauce Korean Gamjatang Chronic Wasting Disease Considerations Braise Stew Grind So flavorful 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 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

Justin and Adam chat with Oregon-based Field Staff Writer Katie Wiley. They chat about foraging, clamming, crabbing, and fishing on the Oregon Coast. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Guest: Katie Wiley: Our guest is an Oregon-based food writer, recipe developer, and outdoor enthusiast. She enjoys encouraging her readers to respectfully forage and harvest seasonally available food, create nature-inspired recipes, and have a great time doing it. The meals she makes for her husband and three children come from constant adventure, teaching her little one’s some of life’s most valuable skills and living their lives together as a family to the absolute fullest. Check out Katie’s IG: @thekitchenwild Show Notes: Backcountry Hunters and Anglers Denver Trivia Night Event Service Berries, Saskatoon Berries, and June Berries Basswood Leaves Dandelion Greens, Roasted Beets, Roasted Diakon, and Goat Cheese Salal Berries Archery hunting is hard Digging for clams is a lot less aggressive. Check out Katie’s IG: @thekitchenwild Raking for crabs Cockle clams Razor Clams When to dig for clams Measuring crabs European Green crabs Skunk Cabbage Seaweed Harvest Season Becare of Marine Reserves Starting Foraging Get permission to hunt and forage on farm properties Fringe areas Wild asparagus and fencelines Beer Battered Fried Mussels with Garlic Aioli Small Batch Garlic Beer Broth for Gooseneck Barnacles Gooseneck Barnacles Tips for crabbing, clamming, barnacling Rental shops can help! Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam dive deep into their first official cooking-by-cuts episode to discuss the whole front shoulder. They chat about shot placement to save meat, the anatomy of the front shoulder, butchering techniques, culinary nuances, melting collagen, braising, smoking, roasts, 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: The Front Shoulder Commonly destroyed Shot placement and damaged meat Resources for shot placement Onx has a good article about shot placement. Organ location Texas heart shot and headshots The versatility of the front shoulder The butchering walkthrough The Scapula, Humerous, (elbow), Radius, and Ulna Removing the hide Adipose tissue Being careful around specific cuts Removing the front quarter from the carcass Hooves, feet, and trotters The foreshank “Shanks and Praises” The arm roast, clod roast, arm chuck steak, swiss steaks Blade roast Flat iron Mock tender Thinking about ways to use the cuts Description of collagen to gelatin process Grinding the whole shoulders The lean muscle can be overcooked easily Braising, slow cooking, and smoking Pork-based cuts vs Beef-based cuts Justin’s Whole Roasted Pork Shoulder Using other fats to help moisten Mop sauce Larding and Barding Braising Fitting the meat in the pot Fond Cooking until shreddable Reducing the braising liquid into a sauce Big bold flavors Cool liquids Sous vide and reverse sear or shred Slow Cooker or Crock Pot Jerked Deer Shoulder Recipe You don’t always need fancy equipment for cooking One shoulder break down and one shoulder kept whole Deboned, rolled, tied, and braised roast Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with German-based hunter and wild game chef Tim Böckle and Harvesting Nature Field Staff Writer JP Yampey. They chat about German hunting culture, German wild game cooking, red deer, roe deer, giant wild pigs, hunting on reveres, 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 Guests: Timo Böckle: Timo is a world-class German chef, hunter, television chef, and entrepreneur. He has traveled and cooked all over the world on both land and sea. At home in Germany, he is passionate about hunting and has earned the title of Jagermiester. In his restaurants, he incorporates wild game into the menu to showcase the wild flavors we all know to love and appreciate. IG: @timoboeckle JP Yampey: JP is a Field Staff Writer for Harvesting Nature based in Germany. He is also known as "Hunting Muscle" on social media. JP is a hunter and bodybuilder exploring the European hunting scene and game food culture. He spends his time in Stuttgart, Germany, and the Black Forest. When not in the forest or the gym, he can be found cooking, doing great things with meat, traveling, writing code, or science fiction. IG: huntingmuscle Show Notes: How this episode came to fruition Hunting Roe Deer in Germany Learning to Hunt in German A Hunter’s Greeting/Salute Jagerspeak Last Bite Hunting Clothing Where did the hunting language originate Different types of wild game across Germany Red Deer cause damage to native plants The Revere System How to get a hunting license The Revere Manager is responsible for protecting crops and lands The meat is not always yours Liability and Safety Drive Hunts You have to buy the meat as the hunter Revere Manager pays the landowner Hunter’s Rights Trophy Hunting The price of the animals Wild Pigs in Europe Hunting Dogs Seasonal Wild Game Schnitzel Sausages German Maultaschen Ragu Medallions with Wild Herb Crust Game Braten - Pot Roast Timo’s favorite recipe: Roe Deer 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. [email protected] 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 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, Collin, and Adam Berkelmans chat about how to overcome wild game cooking mistakes. They discuss overcoming overcooking, resting meat, thawing techniques, inattention to cooking, acid, fat, salting, 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 Camp - spots still open BHA Rende Adam - New managing editor of HN Collin's moving to Virginia Calving and rearing "lil babies" Overcoming overcooking Have a meat thermometer Rest your meat Undercooking Food Safety for bear, pig, mountain lion, etc... Higher cooking temps for birds Collin's overcooked meat tip - onions, olive oil, vinegar, salt, and pepper Some cuts can be cooked over 160 - wild pork leg Cook times can vary with wild game Reheat meat in its own juices Impatience and inattention Let the pan come to temperature Let the meat thaw completely Do the little things/steps, don't skip them Types of pans Stainless steel pan trick - use a drop of water No acids in a cast iron Use an enamel coated dutch oven Collin has a 6inch one Not reading the recipe all the way through When do you salt Use an acidic instead of a salt 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

An episode revisited! Justin and Chase Waller talk with Isaac “Shrek” Daly of the Noob Spearo Podcast. They discuss many aspects of spearfishing, treating fish as meat, braining fish, smoking fish, lobster sashimi, death piles, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings Special Guest: Isaac “Shrek” Daly: Isaac is a Brisbane, Australia based Spearo, Podcast Host and Writer. Initially experiencing the underwater world through scuba diving, the hunter gatherer orientation quickly became apparent along with the enjoyment of breath-hold diving. He hosts the Noob Spearo Podcast and co-authored 99 Tips to Get Better at Spearfishing. Shrek has a new book out titled 99 Spearo Recipes | Actionable Meals for the Everyday Diver. Follow The Noob Spearo on Instagram Visit the Noob Spearo Website Recipes: Snakehead Ceviche Show Notes: Justin talks on the Noob Spearo Podcast Is spearfishing hunting or fishing? Shrek’s hunting experience Growing up in New Zealand Spearfishing in Australia The move from scuba to freediving The foundation of the Noob Spearo Adult onset hunters and anglers What fish is in the freezer? The Whole Fish Cookbook Treating fish as meat Parrot Fish What is on the menu next? Using chips/crisps as a batter Braining Fish Bleeding Fish Chilling Fish Spanish Mackerel with Sicilian Relish in Spearing Magazine Smoking Fish Community and Social Element of Spearfishing Crayfish/Lobster Grilled Lobster Cold Water vs Warm Water Lobster Lobster Sashimi Eating more raw fish Wildest Seafood Eaten/Seen Eaten Whitebait and Abalone Fritters Noob Spearo Community Group Death Piles Lauren Sarasua Podcast Interview: When Lobsters Bite Back 99 Tips to Get Better at Spearfishing Hot Tip for New Spearos 99 Spearo Recipes: Actionable Meals for the Everyday Diver 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

An episode revisited! Join Justin and the crew as they chat about pairing beer with specific types of wild game. They discuss drinking beer, cooking with beer, the craft beer explosion, pairing with meat, drinking what makes you happy, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings Recipes: Rabbit Chili Wild Turkey Stir Fry Rendering Fat and Fresh Chicharron MeatEater Venison Shit on a Shingle Recipe Show Notes: Beer Pairing Article Craft Beer Explosion General Guide Drink what makes you happy The List: Alligator Antelope Bear Elk Dove/Quail Duck Geese Moose Pheasant Rabbit Squirrel Sheep/ Mountain Goat Turkey Venison Wild Pig 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

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 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 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 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

If you have kids who hunt or want to hunt then listen to this episode. Justin and Kory chat with their daughters, Zoe and Eva, each 10 years old. They discuss how they each began hunting, tips for getting kids started, bad things from hunting, processing game, knife safety, favorite meals, youth hunting programs, 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: The kids of Harvesting Nature Why they like to go hunting The sometimes bad things about hunting Zoe Hunting the jack Rabbit Eva tracking a deer Squirrel Hunting with the kids Hunting squirrels in the snow Processing game with the kids Kids kevlar cutting gloves Using a fillet knife The eagle claw Opinel Le Petit Chef Knife Set Favorite cuts of meat for the kids Wild Pig Ham Venison Maple sausage Fish tacos Venison corn dogs Venison shells and cheese Lobster mac and cheese Throwing out perfectly good lobster Burgers, pizza, tacos, spaghetti, and sushi Chipotle BBQ Squirrel Dip Mentored youth hunters program Zoe Duck hunting in Colorado Eva deer hunting in PA Finding that fine line when hunting with kids bring snacks finding ways to occupy the slow times Let's Make a Meal!!!! Beer Braised Goose Legs on Egg Noodles with Red Cabbage 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

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

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

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

Justin and Adam chat about all their favorite big game meals. They discuss freezer management, Huevos Rancheros, Jamaican Patties, Venison Marsala, Moose Tongue Pizza, shanks, and they even create a delicious recipe on the spot. - 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: Antler and Fin Podcast Fall Issue of the Harvesting Nature Magazine Mushrooms Cyber Attack Sporting Chef MeatEater Podcast Shit on a Shingle Recipe What is Big Game? Big Game Blend Spices Freezer management Meals By Cuts Ground Meat Huevos Rancheros Amish Haystacks Hickory Sticks Jamaican Patties Scotch Eggs Upland Fowl Spice Blend Steaks Elk Steak Gochujang Sauce Venison Marsala Stuffed steak Roasts Mississippi Roast Pot Roasts Other Cuts Philly cheese steak shank sliders Cool Shank Recipes Wobbly Bits Japanese heart skewers Moose Tongue Pizza Make a Meal Challenge! 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

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 [email protected] 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

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

Justin and the HN crew dive into the unspoken rules of cooking and eating wild game. They discuss common myths, traditions, and truths when it comes to wild game. They also highlight some rules we should adopt as a wild food culture. - 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 News: North American Grassland Conservation Act https://www.backcountryhunters.org/grasslands_and_sagebrush_conservation_is_focus_of_new_senate_legislation Show Notes: Unspoken rules of wild game Updates from the crew Gagging over goose Ways to improve marshy tasting waterfowl North American Grassland Conservation Act Introducing Food Grammar - Unwritten rules of cuisine Pasta without meat? Bugs are food 7 Golden Rules of Wild Game Care We are too used to mild flavor We need depth of flavor It tastes like where it came from Don't cover up the flavor Gifting wild game Venison diplomacy Break things down into smaller cuts Denver Steak You have more time than you think Aging meat Branch out when preparing wild game Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin talks with Noah Schum of PACT Outdoors about a touchy topic that hits everyone when they are least expecting it. They discuss pooping in the outdoors, Mycelium, micro remediation, mountain goats with E. coli, better pooping habits, the PACT Bathroom Kit, 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: Noah Schum is a businessman, inventor, hunter, angler, outdoorsman, and adventurer. He founded PACT Outdoors and created the first all-in-one bathroom kit for outdoor adventures which is the cleanest way to poop outdoors. Visit PACT on Instagram Visit the PACT website Show Notes: Antler and Fin with Adam Harvesting Nature Wild Fish spice blend Cleanest way to poop outdoors Noah's origin story hunt gather grow thanksgiving Spruce Tip Jam episode PACT Outdoors Pooping in a bag isn't awesome Cleaner for you, cleaner for nature Micro remediation What's in the kit Mountain goats with E. coli Hot topics about pooping in the outdoors Time frame of break down process Crest Butte Conservation Corps Spreading the news about proper pooping Backpacking kit Van life kit Coming to REI soon! Kids gotta poop Family kit is perfect The fear of pooping outdoors "If you enjoy the outdoors you're probably going to have to poop" [email protected] Pactoutdoors.com What does your bathroom kit look like Everybody poops 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 and Collin chat with Kyle Owens of Work Sharp Sharpeners about all things knife sharpening. They discuss types of knives, purposes of knives, keeping your knife sharp, field use, honing, The Quest, techniques 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: Kyle Owens is the Community Marketing Specialist for Work Sharp Sharpeners. He is also a hunter and angler located in Oregon. Visit Work Sharp on Instagram Visit the the Work Sharp website Show Notes: Tenkara Fly Rod GastroGnome Summer Magazine Issue Wild Fish Spice Blend December Wild Pig Camp Largest Freshwater Fish Caught in Cambodia Sharks About Work Sharp Salmon Fishing Knife Sharpeners Sharpener Types Types of Knives and What to use them for The steeper the angle, the “slicier” knife will be 15 vs 20 degree angle Hones vs sharpers When to hone or sharpen Testing Sharpness Sharpie Trick Why are shop knives important Get comfortable using sharp knives Keeping Hunting Knives Sharp Head out with a knife at a known angle Checking the degrees of your knife Broadheads The Quest Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Collin, and Kory chat with Leland Brown about non-lead ammunition use in hunting. They discuss the evolution of non lead ammo, aged trout, moose meat, Indian spices on waterfowl, weight loss of lead bullets, Unplanned lead impacts, X-Rayed meat, the North American Non Lead Partnership, 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: Leland Brown is a hunter, angler, and conservationist. He has worked in a wide variety of conservation programs, including with endangered species, rare habitats, and managing invasive species. Currently he manages the non-lead hunting education program to improve ecosystem health through the increased use of non-lead ammunition by the hunting community. Chris Parish is a hunter, angler, and conservationist . He is the President and CEO of The Peregrine Fund. Visit the Non Lead Partnership on Instagram Visit the Peregrine Fund on Instagram Visit the North American Non Lead Partnership nonleadpartnership.org Photos by Hunting with Non-Lead Show Notes: Justin fishing and aging fish Josh Niland The Next Pig Camp Collin drawing Wyoming antelope tags Spruce Tip bitters and Douglas fir bitters Leland didn't get invited Jamie Carlson Wild Cocktails Kory's fishing season The new hunting puppy Hunting opportunities in PA Leland Brown - Oregon Zoo Non-lead hunting education coordinator Leland's journey to non-lead ammo Leland's soft spot for Moose Slow cooked and strong flavors We lost Chris Indian spices for Oregon waterfowl Goose wings with french's yellow mustard Leland's next recipe North America Non-Lead Partnership origins Weight loss of bullets Unplanned impacts Don't tell me what to do Ravens' blood level versus moose season Lead exposure Hard to find and price point Hevi-Shot Bismuth Making the choice Voting with your dollars hauling out a gut pile in a trash bag Lead and fishing nonleadpartnership.org 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

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 [email protected] 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 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

Join podcast guests Caleb and Lillian Teigan, live from the 2022 BHA Rendezvous, as they recount their family rafting trips for pronghorn antelope in Montana. What adventure did this family encounter? How is a hunting trip seen from the eyes of a younger hunter? Join them on their adventures for food. Tell your story on our Adventures For Food Podcast Series - email [email protected] 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

Join podcast guest Poldi Wieland and his brother on their first bear hunt. Did he bag his bear and what consolation prizes did he find out in the wild? Tell your story on our Adventures For Food Podcast Series - email [email protected] Leave a Review for a chance to win a hat! Love our content? Buy us a cup of coffee to keep us fueled! Subscribe to the Harvesting Nature Magazine! 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, 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