In this episode, Nick Otto discusses five essential steps to ensure the best quality venison after

a successful hunt. He emphasizes the importance of shot placement, quick recovery, thorough

field dressing, proper cleaning and chilling, and effective packing and freezing methods. Each

step is crucial for maintaining the quality of the meat and ensuring a successful outcome from

the hunt.

The hardest part of hunting is often getting on the animal, as it requires patience, skill, and

understanding of wildlife behavior. Once the opportunity arises, shot placement becomes crucial

for ensuring a quick, ethical dispatch and maintaining the quality of the meat. After the shot, a

fast recovery is vital to prevent loss of meat quality. Thorough field dressing helps remove heat

and bacteria, while promptly chilling the meat is essential for preserving its freshness. Proper

cleaning during processing prevents contamination and spoilage, and careful packing and

freezing help avoid freezer burn. Using a vacuum sealer can further maintain meat quality over

time. Throughout the entire process, working in a clean environment and keeping knives sharp

are key to efficient and effective butchering.

Show Partners:

Umai Dry

Instagram: @umaidry

Website: bit.ly/3WhfnnX

Sign up for the newsletter for 10% off

TieBoss

Instagram: @tiebossllc

Website: https://tieboss.com/pod?ref=pod

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Nick tracks down Dr. Brent Race, a lead scientist from NIH (National Institutes of Health) who worked on the study; Inactivation of chronic wasting disease prions using sodium hypochlorite. The findings are exciting and promising for home or commercial processors who could be butchering infected deer. Using a solution of 40% bleach and a soak of 5 minutes, CWD prions can be inactivated, saving your cutlery, and non-porous cutting surfaces from infecting further butcher jobs, thus having to be pitched. With many parts of the country, including my home county in Michigan, having to face this growing problem that is showing to be very formidable. However, this may be a battle won in the ongoing war of CWD.

Dr. Race explained that deactivating other infectious prion diseases with bleach is “old news”, but no work had been done on CWD in cervides (classification of the deer species) with a bleach treatment. Running several simulations with infected brain matter, stainless steel rods were covered in infectious prions and submerged in different concentrations of bleach along with varying amounts of time. The now treated roda were moved over to a solution of healthy prion material. Activated infectious prions would begin mutating healthy prions, making them infectious. In-activated infectious prions can’t mutate healthy prions, meaning they couldn’t spread the infection.

Article: https://www.nih.gov/news-events/news-releases/household-bleach-inactivates-chronic-wasting-disease-prions

Actual Study (if you enjoy scientific reading):

https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0223659

From the discussion, Huntavore has put together some procedures to think about when cutting up your own deer that could be infected. Mind you these are steps are being proactive, reacting to not knowing your deer is positive for CWD, rather than reactive and scrambling with the news of knowing your deer is positive,

Setup:

Put down a disposable ground covering, like plastic drop cloth or construction paper (the large rolls). Place cutting table on covered area. Might want to avoid the kitchen table.

Proceed cutting up the animal making sure keep cuts in non-porous containers

Bag, seal, wrap, whatever your storing method then box up, freeze, and wait for the results (hardest part). Try to avoid grinding meat at this point.

Clean Up:

Make sure the area is WELL ventilated.

Brush fat, and silverskin, small bits on the ground cover, rollup and bag up.

Wash and scrub both table/cutting boards, and used saws or knives per usual. Removing all remaining macro bits. Rinse and let dry (to not dilute the bleach treatment.

Sack up all sponges/rags/Brillo pads that were used (wait on the test results, if positive, toss with the meat. If ok, they can be used again.)

Mix up a container of 1 to 1 parts water and household bleach. Place all cutlery in the solution, making sure bleach can get to all surfaces. Set a timer for 5 minutes, watch carefully. Pull, rinse, let dry before putting away.

In a spray bottle, filled with full strength bleach, spray down cutting boards or cutting table, as long as they are non porous. Let set for 5-7 minutes, watching the surface so it’s not damaged by the bleach. When time is up, rinse off and let dry.

Show Partners:

Umai Dry

Instagram: @umaidry

Website: bit.ly/3WhfnnX

Sign up for the newsletter for 10% off

TieBoss

Instagram: @tiebossllc

Website: https://tieboss.com/pod?ref=pod

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode, Nick shares his journey of purchasing a boat, emphasizing the importance of family bonding through outdoor activities like fishing. He recounts the story behind the boat's history, the excitement of first experiences on the water with his sons, and future plans for upgrades and adventures. The conversation highlights the joys and challenges of boat ownership, as well as the significance of creating lasting memories with family.

Show Partners:

Umai Dry

Instagram: @umaidry

Website: bit.ly/3WhfnnX

Sign up for the newsletter for 10% off

TieBoss

Instagram: @tiebossllc

Website: https://tieboss.com/pod?ref=pod

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode of the Huntavore, Nick calls up Sophie May, author of the website wifeofahunter.  Sophie finds herself as the solo cook in her house.  While her husband, father, and even herself go hunting, when game enters the kitchen, she has taken it upon herself to transform it into meals.  Sophie explains that for her family a big hurdle is picky eaters who are not fans of the wild funk many of us enjoy.  If this sounds like your household, than stay tuned, we got some good picky palate pleaser and weekday wildgame talk on the way.

Sophie May is a native to Texas.  Growing up working outside, and enjoying the outdoors, Sophie is no stranger to being behind the gun.  Chasing many types of game that Texas has to offer, from a whole number of deer species, wild hog, waterfowl, and even gators.  Her niche in her household formed procrastinating in her college studies at Auburn, into pleasing her family with a spread of wild game dishes that they would enjoy.

Sophie, like many of us has a full time job that can suck the energy from ya.  Sometimes coming home to prepare a meal can be more of a chore, even for the most hardy kitchen lovers.  Sophie enjoys using tools like a crockpot or instapot in her cooking.  For example, from a box, two alarm chili mix can be whipped up and put on low in a crockpot.  Or the shanks from her axis deer put on simmer all day to be stacked high on an axis french dip in a matter of minutes.

When time is available, a good home cook will put meals up in the freezer.  Be it burritos, freeze a stew, or a good lasagna can last a long time, and be ready for the table with minimum effort.  Sophie drops a recipe from her book with a White Gator Lasagna that sounds fantastic.  We discuss that here in the Midwest we might not be able to get gator easily, but can transition this recipe to use wild turkey.

Sophie can be found on facebook and instagram, @wifeofahuntercooks and on her website, www.wifeofahunter.com   

Tappecue Meat Probes

Instagram: @tappecue

Website: https://bit.ly/2NIr0Xj

Coupon Code 10% off: HUNT10

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this Episode of Huntavore, Nick is joined by Steven Athay, author of Live Wild Eat Wild.  Self proclaimed good cook and terrible hunter, Steven writes about his hunts, and then follows up with recipes and write ups about the dishes he and his wife make from that animal.  Steven has a true passion for being connected to his food and the process it takes.  We go deep on a bare bones home butchery set up, contaminating wild ground with domestic fat, and an incredible story of a once in a lifetime Utah Bison hunt.

Steven Athay runs the blog, Live Wild Eat Wild.  His whole mission with his platform is to be an educational tool for hunters and anglers who take pride in their harvest and want to celebrate the hunt and the animal through more ways than antlers on a wall.  In fact, I had to ask for Steven’s name because its not written on his page.  He told me that was purposeful, the focus here is the wild game, and the butchery.  He was afraid of trending into the “instagram influencer” territory.  I appreciate that mindset.  Ironically, maybe more hunters and anglers should be influenced by Steven.  

Living out in Utah has offered a bountiful amount of game for Steven along with a wealth of adventures to write about.  We start with a bare bones home butchery set up:  a utilitarian 6” boning knife, plastic wrap and butcher paper, and a hand grinder.  Many decades, if not centuries of animals were processed this way.  Recently home setups have expanded to near cut shop size and quality (including my own), but there is no need to drop a fortune on equipment to get into the home butchery game.  Steve has taken animals to the processor, and knows that the professionals do a good job.  His hang up was he was giving up why he wanted to hunt for food in the first place, the connection.  

We take a deep tangent on ground meat.  Our conclusion on grinders, a hand grinder is a great way to start.  If you want to go electric, forget the cheapies, budget friendly, base models.  This is one area where bigger is better. Stay away from plastic parts, cast and steel are essential.  Mixing domestic fats into wild burger sparks opinions.  Some are purists and want only lean wild.  Others, including myself, cut in domestic fat for a number of reasons related to cooking.  Steven goes for an “all around ground” of 80/20 with pork or beef fat.  Sausage is more of a 70/30 with pork.  For griddle-enthusiasts  I challenge you to try a 60/40 round of smashburgers.

To finish out the episode, Steven takes us on an epic saga of his father’s journey to bag a Utah Bison.  “20 years applying, tons of planning, and a successful hunt.”  Be sure to follow Steven @livewildeatwild  

Tappecue Meat Probes

Instagram: @tappecue

Website: https://bit.ly/2NIr0Xj

Coupon Code 10% off: HUNT10

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode of Huntavore, Nick calls up Travis Stockstill, member of team USA butchering team and host of The Meat Block Podcast, to talk about field care, and prepping your carcass for better quality meat.  Using his expertise from over a decade in the butchers trade, he gives some tips and tricks hunters can use whether it's taking your animal to the processor or the DIY butcher job.  If you are a fan of geeking out over meat, this is the episode for you.

Travis Stockstill lives in California, but has spent over a decade mastering the craft of animal butchery.  Getting his start on the slaughter floor, knocking a holstine on the first day, holding just about every position on the cut floor, and hosting a podcast about butchering and meat cutting.  While having not a lot of experience as a hunter, Travis had his fair share of time butchering venison.  He explains that bringing your venison to the processor in pristine order should be a concern of yours.  Not just for your peace of mind, but for the other hunters as well.  When cutting at home, taking good care at the start will help with your final product.  Travis says hide off to get any contaminants in the hair away, and to spritze the carcass with vinegar to stop bacterial growth.  He also touches on surface and knife cleanliness, using 180 degree water to sterilize.  Cleaning with soup is a start but now adding a sterilizing process to your home butchering is a good idea.  Travis also claims that when people ask what is his favorite cut of meat, that it's ground.  Versatile, no meat loss, delicious, hard to screw it up.  A good argument for full animal utilization.    

Huntavore is Powered by SImplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode of the Huntavore, we talk about adventure, and spiritual reflection while on the hunt.  It's hard to separate ourselves from wild creation and the majesty of it all without opening up those big questions while glassing from a peak, or hunkering into the stand.  Hunter shares some of past experience that has lead to the making of The Hunter’s Quest and opens up about his family in the kitchen, making some wild exotic dishes that has this midwest foodie wide eyed and wanting a taste.  Join Nick and Hunter on this walkabout style episode comin’ atcha’.

Hunter McWaters is a native to Virginia.  However he isn't one to stay still for long.  Hunter’s drive for adventure had him shooting footage in lots of amazing places.  Being a Christ-follower, Hunter also sees our backcountry wilderness, not as any random chance, but a glorious display from an intelligent designer.  When chasing caribou, elk, or even whitetail he explains that adventures like these can have you working on filling your soul along with pursuing your game.

Hunter does provide wholesome natural game for his family, but takes a back seat when it gets to the kitchen.  His mother-in-law, raised in the middle east, grew up with quarters and halves of animals coming into the kitchen.  Her experience at breaking quarters, and butchering animals for meals has Hunter watching attentively.  Her sure handed knife skills rival any butcher shop.  In addition, Hunter shares some traditional dishes that utilize every scrap.  His description of simmering the butchered bones, including the spine has Nick’s culinary wheels spinning.  While the concerns of CWD makes him nervous, utilizing the last bits attached to the bones to make a delicious meal is something Nick can get behind.

Tappecue Meat Probes

Instagram: @tappecue

Website: https://bit.ly/2NIr0Xj

Coupon Code 10% off: HUNT10

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode of the Huntavore, Mahting Putelis, CEO of Hunt to Eat joins Nick for a chat about a wild foodie’s favorite fashion wear.  Hunt to Eat started as just a t-shirt company that has blossomed into an organization whose mission encompasses community, real food, and conservation.  Mahting opens up about his start in the outdoors as a kid, how the phrase “food for fuel” relates to his upbringing, a love for photography lead to getting behind a rifle, and reveals some incredible new content coming from Hunt to Eat.

Mahting Putelis comes from humble beginnings.  Living within their means and having a perspective of “food is fuel”, Mahting and his siblings had a unique upbringing with food.  Which makes hunting for sustenance a reality.  Only fitting that Mahting and his brother started the company Hunt to Eat.  First just a t-shirt company that created tasteful wears for hunters and anglers, expands to an organization that brought together a community of folks who showed what they can do with their harvest, introducing new people to our passion of acquiring real food, and teaching others the importance of conservation.

Mahting does admit that he may not find his home in the kitchen, but he does take his place as the grill master.  Mahting likes to keep things simple which given his choice of wild protein will ultimately end up delicious.  A marinated turkey breast grilled up nicely into carnitas is a goto from Mahting.  Or a beautiful elk burger with straight ground.  Letting the game take the driver seat in the dish.

Hunt to Eat also is announcing that they are growing from just a website and clothing, but breaking into the media realm.  With a few of their own podcasts, a show, and a magazine launching soon.  I myself, am excited to soak up the content from folks who hunt to eat.

Tappecue Meat Probes

Instagram: @tappecue

Website: https://bit.ly/2NIr0Xj

Coupon Code 10% off: HUNT10

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode of Huntavore, we take a culinary deep dive on a topic of wanting to get the most flavor bang from their wildgame or anything really can do.  Nick unpacks the flavor profile umami as best he can.  What is it? How do we taste umami? And most importantly, how can you use it on your food?  Nick goes into detail about the process of making your own umami seasoning shake that blows your mind.

Nick took a trip into the world of flavor enhancement.  Umami translated from Japanese means pleasant savory taste. That is exactly what we are going for on our wild game dishes, pleasant and savory.  Now along with umami, we need to unpack Mono Sodium Glutamate (MSG).  MSG is a chemical compound that can be added to food to enhance flavor, but not a whole lot of folks are looking to do that.  At least in its mass produced, ultra refined form.  However MSG is a natural occurring chemical compound in quite a number of foods already.  Many of the items that top pizza have a high concentration of MSG (tomatoes, onions, mushrooms, anchovies, parmesan).  Capturing this as a seasoning that can be applied to meat, veg, etc became the challenge.  By dehydrating these items and blitzing them in a grinder, you can amp up the exhausting flavors of food, without over doing the salt.  Salt has its purpose, but overdoing it can take away from the taste.

Check out these two videos I found that will help you make your own:

Guga foods

https://youtu.be/sE3dYCphy2M

ChefSteps

https://youtu.be/WFMtBstGHAA

Tappecue Meat Probes

Instagram: @tappecue

Website: https://bit.ly/2NIr0Xj

Coupon Code 10% off: HUNT10

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode of Huntavore, Nick is joined by Lee Kleinow, fellow podcast host of Freshwater bite and MI Life Outdoors on Sportsmen’s Nation and avid angler.  Lee hails for the east side of Michigan enjoying the amazing opportunities that the Great Lakes provide.  Together these two unpack the challenges the Great Lakes face with environmental impacts and the impact of evasive, non-native species that have worked into the watershed.  After that downer, Lee goes on about the bountiful species that are available and how a hungry angler could seemingly never get bored, chasing so many fish.  Nick focuses on his favorite catch, panfish in inland lakes.  Wanting to improve his boom or bust trips, Lee gives Nick some pointers and tactics to chase those bluegills in the dead of summer.   Finally the guys wrap up their talk with a different preparation of walleye than frying.

Lee and his family live on the east side of Michigan, striking distance of the biggest freshwater fishery in the U.S.  The Great Lakes also are habitat to waterfowl, major shipping lanes, and hold thousands of recreational boaters.  Due to a whole host of reasons, major impacts have his the lakes.  One being evasive, non native species.  While asian carp are at the front door, zebra mussels have moved in and made a mess (or the opposite I guess).  These mussels have multiplied without predation and filtered out vital nutrients used to feed native fish fry, and allowing sunlight to travel deeper, changing lake temps and affecting water vegetation.  But on the other side of the coin, the lakes have an amazing opportunity for many species of fish, including Zee’s favorite, walleye.  Zee talks about the fish spawning in the Detroit River and hundreds if not thousands of anglers on hand for the event.  The phrase goes, “you can hop from boat to boat and touch water.”  Nick certainly is putting that on his list to do, but improving his summer panfish game is on his mind.  Lee talks about sticking to early morning or evening, catching the cool hours of the day.  Locating weedy deep holes to find fish saying cool and staying hidden.  An adapted trick of using a ice fishing style jigging action seemed very doable for Nick who along with his rod, will be baiting and unhooking a could kiddos as well.  To finish off the conversation, Zee breaks down a refined recipe for walleye.  Preferring a breaded and baked approach topped with parmesan cheese and crisped up.  Leaving you satisfied, but not feeling like you had a cup of grease along with the fish.  Paired with a crisp cocktail or wine, you have a great meal for the middle of summer.

Tappecue Meat Probes

Instagram: @tappecue

Website: https://bit.ly/2NIr0Xj

Coupon Code 10% off: HUNT10

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode of Huntavore, Cast Iron Steve is back again to chat about heavy metal cookware and specifically camp kitchen setups.  We talk about making kitchens portable,  a whole range of equipment we use or wished we used, how calories at the campsite don’t count, and our favorite camp meals and extra fancy desserts to be served fireside.

Steve and Nick first break into what makes cast iron special.  Durability, even heating especially on intense burners that some stoves have, ease of cleanup with a nice cooked in seasoning.  Its hard to beat traditional cookware that pioneers themselves could have used on their expeditions.  To beat the weight, carbon steel cookware offers many of the benefits on cast iron.  The guys talk about how the griddles they use are carbon steel and could be helpful in making more pieces portable.  Steve’s solution to their weight and space issue is to downsize the number of pieces.  I'm sure for him it's as if you are asking which of his children have to stay home, but hard decisions have to be made.  Nick continues to stay within the confines of the chuck box.  The kitchen size can stay the same yet with some creativity, and continues to find ways to add items.  A single 12” cast pan, a 12” teflon pan, steel pot, and aluminium dutch oven can all be stored and cover a wide range of dishes.

Steve likes his dutch ovens at the campsite, but doesnt like the inconsistent nature of cooking over fire pits.  He's not afraid to do it, but with the addition of a Charcoal table, he gains control, ease of cooking at countertop level, and being a native of Utah, fires are a real danger.  Containing his coals for efficiency and safety makes the charcoal table a necessity.  

Steve also hits us with a favorite dessert of his being a cobbler out of a dutch oven.  His twist, add a half a can of sprite to the dry cake mix.

Tappecue Meat Probes

Instagram: @tappecue

Website: https://bit.ly/2NIr0Xj

Coupon Code 10% off: HUNT10

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode of Huntavore, Nick goes over some of his summer wildgame plans. Taking on a Middle East style of marinade, yogurt based.  Being slightly acidic and yet creamy it offers a great way to impart seasonings along with tenderizing.  Coupled with some homemade flat bread should be a perfect meal for a warm summer's night.  A new addition to his cooking fleet might be a smokeless fire pit that has a searing ring.  Making kabob night a “fondue” style of choosing your own ingredients.

Nick also stepped up in the bow department this year.  The ol Quest Forge is on standby and a Prime Black 1 has taken its place.  Since developing his form, Nick can feel the subtle differences in build quality and improvements.  All this to be said that Nick hasn’t put down the bow this year, hoping to make a good showing at the Total Archery Challenge in Boyne, MI.

Recently, the JBS meat packing company was hacked by possible Russian cyber criminals.  From what we understand it halted meat production yet was figured out quickly, and plants are back running.  Just another victory for folks who hunt and fish, grow animals, or who go direct to farmers or growers.  Shortening that food chain to you, makes it possible to not have to panic.

Tappecue Meat Probes

Instagram: @tappecue

Website: https://bit.ly/2NIr0Xj

Coupon Code 10% off: HUNT10

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Greg Tubbs and Eric Clark are hosts of the Where2Hunt podcast and creators of Okayest Hunter.  Okayest Hunter is an online brand that promotes celebrating every deer taken and promoting a positive message around hunting.  A message I can get behind.  As a self proclaimed “meat hunter” my trophy lies in the harvest, not necessarily what's on its head (not really a surprise).    

Having the opportunity to talk with these guys was a real pleasure, getting to know how these two utilized their venison differently.  Greg, from an early age having the chance to learn how to break down an animal and fillet the fish, was around lots of ways to prepare the game.  Eric, on the early stages of getting the most out of the game.  Using a processor to get him not only his steaks and roasts, but enjoys the meat candy that comes along with it.  The balance of these two shows that each hunter will have their unique approach.  Greg saves money and gains options, but spends time and effort.  While Eric saves time and effort,  gets less options, but finds it worth the extra money to have that done.  Each solution has its benefits.

Wilde Spice Co.

Instagram: @wildespice

Website: http://bit.ly/2MyGH2X

Coupon Code 15% off: HUNTAVORE

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode, the host shares personal experiences related to archery education, hunting camps, culinary adventures in Puerto Rico, and a new venture into fishing. The conversation highlights the joy of teaching archery to young students, the camaraderie found in hunting camps, the importance of field-to-plate culinary experiences, and the challenges and excitement of learning to fish from the beach. In this episode, the host shares his exhilarating experiences of saltwater fishing in Puerto Rico, detailing the thrill of catching various fish species, including a juvenile tarpon and mutton snapper. He recounts the challenges faced while navigating the surf and riptides, the joy of culinary creations from his catch, and the excitement of acquiring a new fishing boat for future adventures.

Teaching archery to kids fosters excitement and engagement while instilling values like effort and perseverance. Learning new outdoor skills can be both fulfilling and fun, especially when shared with others. The camaraderie found in hunting camps and the joy of sharing adventures with friends enrich the overall outdoor experience. Fishing, in particular, offers a mix of challenges and rewards—it demands patience, practice, adaptability, and thorough preparation. The thrill of catching a fish, such as a tarpon or a prized mutton snapper, is exhilarating and memorable. Saltwater fishing introduces unique obstacles like riptides and shifting ocean currents, requiring knowledge and calmness. A well-maintained fishing boat opens new opportunities for exploration, while properly cared-for gear ensures safety and success. Field-to-plate dining and creative culinary experiences deepen one’s appreciation for local resources and the food we gather ourselves. Whether on the beach or out at sea, fishing not only connects us to nature but also builds lasting bonds through shared stories and experiences.

Show Partners:

Umai Dry

Instagram: @umaidry

Website: bit.ly/3WhfnnX

Sign up for the newsletter for 10% off

TieBoss

Instagram: @tiebossllc

Website: 

https://tieboss.com/pod?ref=pod

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This episode of Huntavore highlights Annie Weisz, author of Peak to Plate.  Peak to Plate is a website all dedicated to things using wildgame.  Annie began her adventure by being along side her mother in the kitchen.  Developing a love and passion for food, even her day job has her looking at nutrition being a Dietitian.  Annie has been surrounded by hunting and fishing, her step father teaching her to flyfish, joining her husband on hunts for Elk (even while pregnant!).  Annie has had opportunity to play with wild game, but when she had her boys it took on more of an importance.

Annie started her website as a way to document her recipes.  She loves bold flavors, and interesting cuisine.  So translating her wonderful protein into dishes that are very exciting and different from the norm.  Personally, Nick was looking at the Whitetail Sushimi.  Anytime you are consuming raw meat, you should take great care, but the flavor and texture that you get doubled with an asian ponzu sauce is well worth the effort.  Annie also translated a staple in India into a fantastic Butter Pheasant recipe.  For these examples and tons more, head over to peaktoplate.com or follow along in instagram @peak.to.plate

Tappecue Meat Probes

Instagram: @tappecue

Website: https://bit.ly/2NIr0Xj

Coupon Code 10% off: HUNT10

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Jared Gortsema and James Zandstra are hunting partners and creators of the Bowga Hunting Podcast.  The two are native Michiganders who enjoy the thrill of exploring public land and pursuing game.  Their passion for being sportsmen has led them to Wisconsin for public land whitetails.  Jared takes a real liking to scouting and working the chess match for mature bucks.  Another adventure of theirs, takes them to the mountains of West Virginia to hunt black bear.  James is a traditional enthusiast, hunting with a recurve.  He was able to take a bear with that recurve.

Both Jared and James enjoy the opportunity to bring home wholesome wild protein to their families.  Being spring, Nick wanted to get their thoughts on what they are doing with their turkey.  James tossed around the idea of making his bird last longer, by making sausage that he could freeze and use throughout the year.  He is also not opposed to smoking a breast and and going cold cut style.  Thin slices with some spicy homemade mayo.  Jared is thinking of a smoked braise on the dark meat.  Translating a venison shoulder recipe with a dark beer to a turkey leg and thigh with some citrus and a michigan classic, Oberon.

Wilde Spice Co.

Instagram: @wildespice

Website: http://bit.ly/2MyGH2X

Coupon Code 15% off: HUNTAVORE

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Jason Thornton hails for Lafayette, Louisiana.  In his own words, the Bayou is a sportsman’s paradise.  He chases just about everything down there; deer, hogs, turkey, small game, fish, and also tends an extensive garden.  His harvest is pride of his, but his passion is presenting that harvest in a pleasing, creative way.  Tossing a bird or rabbit into a crockpot with a can of cream of mushroom or wrapping large cuts in bacon isn’t a bad thing, but how often does that become the only way it's presented.  Jason wants to elevate that dish that brings honor to that animal, but also use all of the animal that nothing goes to waste.

One way Jason elevates his dishes is with sauces and homemade condiments.  Now we’ve heard it said “A good steak doesn’t need a sauce”.  There is some truth to that, a properly seasoned, and cooked steak no matter the doneness, will be juicy enough.  However, Jason would live to add a sauce of his foraged mushrooms, or a glaze made from his fruit marinade.  Going beyond just steak topping, Jason loves to make his own condiments.  Not just straight mustard and ketchup, but a Banana Pepper Mustard and Smoked Beet Ketchup.  Jason also lays out how easy making a homemade mayonnaise can be.

Jason also finds enjoyment in not just holding onto his recipes, but sharing them with sportsmen who desire to get creative with their game.  Here is a link to his website where you can find his recipes:

https://www.edibleoutdoorscook.com/

Wilde Spice Co.

Instagram: @wildespice

Website: http://bit.ly/2MyGH2X

Coupon Code 15% off: HUNTAVORE

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Jeff Benda loves food.  Growing up as a kid on an AirForce Base,  he and his parents enjoyed their time at home in the kitchen.  Whether it was making their own, or hearing about a great new restaurant to try, food was a common event.  Jeff however couldn't realize his second dream of being an outdoors man until becoming an adult.  As a kid, he watched fishing and sport shows Sunday morning before church, read familiar books like My Side of the Mountain.  It wasn't till his friends invited him on a duck hunt back in 2002.  Since then, Jeff has monopolized on his location in North Dakota being able to chase a whole host of animals from the Midwest and Western states.

Recipe creation is a task I find to be challenging.  Might be that I’m putting too much thought into relaying to the reader why certain steps are important, or that I am a natural presenter and hack my way through writing.  Jeff offered some insight that a recipe is more of a creative expression and be played and messed with.  Don't like spice, omit it.  Want the fire?  Add more.  Whatever you change though, make sure to make a note of it.  Jeff keeps a journal handy as he's in the kitchen.  Another thing that Jeff does is actually read cookbooks.  Old ones, new ones, wildgame or completely domestic.  He draws inspiration from this reading and keeps his creative jive alive.

Jeff recently published a mind blowing recipe of Jackalope Wellington.  While I wish it was from an actual buck Jack, Jeff brough the backstrap of a cottontail and antelope together in a rich crowd pleaser.  Here is the link to check out:

https://www.backcountryhunters.org/jackalope_wellington

Huntavore Partner:

Tappecue Meat Probes

Instagram: @tappecue

Website: https://bit.ly/2NIr0Xj

Coupon Code 10% off: HUNT10

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Focus today is on the Wild Turkey Breast.  Large cut of meat, Thick at one end, that narrows to a point, and hides an inner tenderloin.  The whole thing in nature is lean.  Quick,fast, and powerful, the breast is the power muscle for flight for these birds.  Not having the stamina for extended flight, the breast gets its light color from quick bursts of work, unlike the legs and thighs that do the bulk of the load, giving them the darker color and more pronounced flavor (that's another episode).  When getting the bird in the field, it is worth your time to pluck the feathers and keep the skin attached.  Any fat that the bird has will concentrate on the skin.  Leaving it on while cooking the breast can give you the advantage to juicy white meat.   

The whole crown is a great family gathering size.  Two lobes connected at the keel bone (breast bone)  Being all the same texture and consistency, you can focus on the white meat without having to worry if the thighs get done.  Season and brine to taste, in the oven covered at 375* for 45 minutes, then slow the oven to 250* for the remainder of the cook.  Figure 10-15 minutes per pound total, Use Probe to keep eyes on temp.  150*-155* Cut the heat, and rest for 20 minutes.

A favorite prep of Nick’s is a Marinated Tenderloin.  You could add any marinade that you like, but in this step by step recipe, He goes with a Lemon Pepper approach that properly signals in spring:

https://sportsmensnation.com/blog/recipe-marinated-wild-turkey-tenderloins

Wilde Spice Co.

Instagram: @wildespice

Website: http://bit.ly/2MyGH2X

Coupon Code 15% off: HUNTAVORE

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Kevin Vistisen hails from the east side of Michigan, near Detroit.  Kevin is like a lot of us,  He has a passion for deer hunting.  He puts in long hours at work, spends time with his family, and daydreams about what is strolling past his soaking trail camera.  He and crew have in addition to just loving deer hunting, have put a foot forward in creating and strengthening the hunting culture.  Through his own podcast, DeerHunter Podcast, topics range from old school deer camp talk, to cutting edge tactics on getting closer to deer.  Usually accompanied by the familiar sound of beer cans cracking, their mission is Entertain, Educate, and Evolve the modern day deer hunter.

Nick and Kevin take their sweet time here on this conversation, going nowhere quickly but hitting some topics that are very timely and profound.  Kevin talks about his own experience with how social media can be a trap for sportsmen.  What starts as an innocent “this or that” can quickly turn into a divisive pissing match.  Kevin says that what our community needs is some flexibility with each other.  With the rest of the world becoming more polarizing and anti-hunting groups getting more organized, we need more than ever to unified.

Moving into the venison talk, Kevin is no stranger to having his deer dropped off to a processor.  Relationship is the key, he says.  I trust the man, whose profession it is to cut meat.  Near his home is a butcher shop, and through conversations and interactions has made himself known to the shop.  Maybe it’s cause Nick is weird, but in Kevin’s film “The Forest” he says the line “1 pound of ground, makes 10 tacos”.  It has not baring on the film, but Nick has been stuck on it.  For Kevin, it seems like a easy way to calculate how much to thaw for a large gathering.

You can find Deerhunter Podcast wherever podcast are downloaded or head over to: 

www.deerhunterpodcast.com

Tappecue Meat Probes

Instagram: @tappecue

Website: https://bit.ly/2NIr0Xj

Coupon Code 10% off: HUNT10

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Nate Judice, or @therecreationalchef is a sportsman who enjoys the game as much on the plate as chasing them in the field.  Waterfowl and whitetails are his gotos and being in south Louisiana, fish is a mainstay.  Being a guy who has put some time in behind the knife, I wanted to get a grasp of what are some of his quick draw tools in the kitchen.  Nate likes to have his cast iron at the ready all the time, in fact he said that one lives on the stovetop.  Next up are the immersion blend, and temp probes for both his freezers and the meat.

The game Nick crafted is Buy it, Borrow it, or Bury it.  A couple of passionate game cooks, giving their input on popular kitchen appliances that have recently hit the market.  Here was our votes for each:

Grinder: Nick:Buy Nate:Buy 

Sausage Stuffer: Nick:Borrow Nate:Borrow

Meat Temp Probe: Nick & Nate:Buy 

Instapot: Nick:Buy Nate:Bury

Smoker: Nick:Borrow Nate:Buy, buy a multipurpose grill/smoker.

George Bluth Cornballer: Nick:Bury Nate: WTF is a cornballer?

Air Fryer: Nick:Bury/Borrow (Wife says im bias) Nate:Bury

Deep Fryer: Nick:Buy Nate:Buy

Vac Sealer/Chamber Vac: Nick:Buy Nate:Buy

Sous vide (water circulator): Nick:Buy Nate:Borrow

Pizza Oven: Nick:Bury Nate:Depends, use mine every Friday

Dehydrator: Nick & Nate:Borrow

In Nate’s 2 Dish Breakdown he mentioned an osso bucco style shank recipe (anytime shanks are involved, I'm all ears)  He was invited by Bayou Wild TV to cook this dish.  Here is the link to tune in:  

https://www.bayouwildtv.com/recipes/large-game/299-venison-shanks-osso-buco-style.html

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Dave came into the hunting lifestyle later in life, standing in the grocery store, and thinking about how many hands have touched this piece of meat.  He came to real conscious awareness of the fuel he was putting in his body.  He now lives out west playing the tag game, procuring his meat either direct from the farmer/rancher or chasing mule deer and pronghorn.

Along with approaching his meat differently, Dave had the same epiphany when it came to seasoning his prized protein.  A backstrap already for the grill and glancing a look at the back of some store bought seasoning to find a lot of fillers and chemicals, a crying shame.  Dave took matters into his own hands and wanted to create a spice blend that would enhance his meat, not merely cover it.  Dave selected fresh, high quality ingredients for his blends and keeps batches small to maintain freshness.  One particular ingredient that caught Nick’s attention is the Tellicherry Peppercorn.  These are peppercorns from the same black pepper plants as all other peppercorns, but they are graded according to size and punch.  Tellicherry is the top 10 percent of the crop, making them the largest and most potent.  Nick who enjoys a good peppery pop, making this go-to spice blend for a wide range of wild game.  Not an overpowering flavor, but makes the protein sing.  Huntavore and Wilde have teamed up to offer you a 15% savings on your order.  Use the coupon code HUNTAVORE at checkout.  Not just for the backcountry, but on all the Wilde blends.  Head over to wildespice.com or @wildspice.

Tappecue Meat Probes

Instagram: @tappecue

Website: https://bit.ly/2NIr0Xj

Coupon Code 10% off: HUNT10

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Gina and Jacob Bourrett own Tappecue, a Missouri based company who produce the original cloud based, wifi enabled, meat thermometers.  Seeing a niche for a hardware unit with a heart of software that could connect to the cloud and be on any smart device,  Tappecue was launched.  Their first unit is a 4 stereo port that can handle 8 probes or 4 dual probes (internal and chamber thermometers in one probe).  These are wired probes.  Recently launched are Tappecue’s Air Probes that are bluetooth connected to a smart device.  These probes are wireless making them very versatile for applications where wires would be an issue.  

Knowing that probes are not new to the market, and come as an added feature on grills and smokers, Tappecue separates itself as a stand alone thermometer which can be used on your existing setup or even on your next upgrade.  Not to mention its accuracy of +-2 degrees.  Tappecue is a family owned business, who manufactures the whole product in Missouri, including the circuit boards.  The software is written and run in house as well.  Customer service is a passion of theirs, making any problems a breeze with phone calls to them.  Depending on your level of cook; competition bbq with several smokers, or a hunter waiting to cook a backstrap to perfection, Tappecue has the solution.  Whether you got a milti probe or single Airprobe, you will always be one Tappe away from your cue.

Huntavore is proud to partner with Tappecue.  Use the code: HUNT10 at checkout for 10% off your order.

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Justin Townsend is the Editor-in-Chief of the website and podcast, Harvesting Nature.  Since 2011, Harvesting Nature has been sharing stories and recipes all surrounding our wild game.  Justin has a passion for the outdoors and being a trained chef, has a deep respect for harvesting foods.  The episode breaks into chatting about the basis around Harvesting Nature, a hunting and wildgame website that Nick found early on in his hunting career.  Loads of stories and recipes for just about every critter in North America.  Justin had to also choose his favorite to chase, being pronghorn.  When having to answer his favorite to eat, rabbit was his choice.  Nick then transitions into 6 New Year’s Resolutions for Sportsmen:

1. Cook a cut/organ of a familiar hunted/fished animal
2. Hunt a new species, in a new area/state
3. Serve wildgame to non-hunter/ someone unfamiliar to wildgame
4. Volunteer funds or time to organizations who benefit wildlife
5. Teach someone who is interested in hunting / how you hunt
6. Bring more valuable content to sportsman

These resolutions are just that, great ideas for the coming year.  But what they hold is the idea of giving back to the habitat that helped create our passion for hunting and cooking.  On top of not only giving back, but expanding our own understanding of using parts not familiar, or chasing something completely different in a completely new environment.

Justin brings a to the table for his dish breakdown, a Squirrel Chili.  Going with braised squirrel that you pull instead of ground meat.  He goes a red chili route using tomatoes, ancho chilis, and onions all charred on the grill.  Justin also cautions that keeping the spice mild with the squirrel being such a mild meat, and the braising helps keep a usually dryer meat be more moist and tender.  Nick interjects another question about pairing a brew the squirrel and Justin suggests a Pale Ale.  He also adds that across the board with wildgame and beer, that “less is best”.  Selecting a beer that has less body and flavor compared to the protein being served.  His second dish that he would serve to his wife who enjoys seafood is a Tuna Burger.  Using a chunk style and getting a sear on the sides.  Being careful with the patty being that it has limited binders added.   

Hiuntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode, Nick and chauffeur Nate Roseveld of Michigan Wild Podcast, reflect on their recent experience at Hog Camp 2025, discussing their hunting successes, the camaraderie among participants, and the challenges they faced during the hunt. They share stories of record-breaking hunts, the thrill of the chase, and the importance of teamwork. Additionally, they delve into the difficulties encountered in meat processing and preservation, highlighting lessons learned for future hunts. In this episode, the hosts discuss their recent experiences with hunting and meat processing, including the challenges they faced and the lessons learned. They explore innovative strategies for meat preservation and processing, emphasizing the importance of preparation and teamwork. The conversation transitions to the introduction of ROAM, a new initiative aimed at showcasing diverse hunting experiences and fostering a community of outdoor enthusiasts. The hosts also reflect on the challenges of capturing their adventures on camera, highlighting the importance of storytelling in the outdoor space.

Show Partners:

Umai Dry

Instagram: @umaidry

Website: bit.ly/3WhfnnX

Sign up for the newsletter for 10% off

TieBoss

Instagram: @tiebossllc

Website: https://tieboss.com/pod?ref=pod

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

John Wallace, @wildgamecook, hails from Ohio, and works for Pheasants Forever and Quail Forever.  John starts out by sharing how he and his sons at one point had 5 whitetails hanging in his garage.  He goes into detail how he approaches the idea of processing your own deer and  how he got into butchering his own game.  He makes the correlation that a self hunted, self processed animal always tastes better.  He also goes through the parts of the deer that are hardest to cut, most finicky, and most work.  That is a professional move here.  Tricks the mind, and saves the fun stuff for last.  Nick also poses the idea, bringing your cutting table up to counter height (36 inches).  Helps keep cutters standing straight up.

John who is an avid summer sausage maker, and no stranger into making meat candy.  Tried the first attempt at making  venison snack sticks this year with success.  While those will be on his holiday platter, John goes into talking about the goose pastrami he makes.  The recipe is from Hank Shaw, and John has added his own flair.  Another waterfowl treat would be a smoked Mallard which is sliced thin.

Another holiday classic is a Wellington, using a strip of tender wildgame and wrapping it in a mushroom stuffing, prosciutto, and puff pastry.  Nick’s favorite sauce to go with is a hollandaise.  A centerpiece on the Huntavore table this year is going to be a whole boneless leg of venison.  Adding a very festive seasoning, tying it up, and I did add a pork backfat cap.  Roasting on charcoal then finishes in a very hot  oven.  On John’s table a venison ham, cured and smoked.  He's also adding a smoked duck and the oddball store bought turkey will join the two.

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Nick elaborates on his archery season and upto the dreaded “deer season shutdown” for thanksgiving.  Nick made the big purchase of a saddle and sticks this year.  Choosing to be more mobile and adaptable.  The Saddle is a Tethrd Phantom, with some borrowed Marine dump pouches, used to hold ammo for the SAW.  The sticks are full length Hawk Helium Sticks, with the stock straps and buckles.  To help with gaining elevation, Nick devised a DIY cinch-strap aider system.  With a loop over the boot and the hook roughly knee height, held together by elastic cordage, this little mod allows 5’8” Nick to stand at 15’-18’ with little effort.  Really stretching, can get to 20’+.

This new system became very valuable as Archery season 2020 presented new challenges of altered food sources, corn cover gone,and a dried up waterhole.  Deer movement had changed and Nick had to adapt.  New stand sites, moving each hunt, and utilizing new, unused access routes made it possible for Nick to be successful on the last day of Archery season.  A 3pt buck came into range at his 5’o’clock.  Nick double lunged the deer and recovered it 30 yds later.  For guys who are introducing their kids to the outdoors, you will enjoy the deer drag now named “Little Colorado”. Traversing a steep ravine, dragging a deer a couple hundred yards, and a pouting 3 year old, who had to be carried.

Following the first week of gun season in Michigan, Nick and his crew had a 6 whitetail deer butchering party.  Several means of take were used; rifle, shotgun, archery, and a 1987 GMC grain truck.  Nick talks about how dividing up the work made it possible.  Along with the note; if you leave your deer to be processed by your buds at the last minute, be ready to lose your tenderloins by being “shot up”.

Dish Breakdown:  Marinaded Heart Tacos

Marinade: *Note this recipe is enough marinade for multiple hearts*

1/2 cup Olive Oil

1/4 cup Lime juice

1/4 cup Fresh Cilantro (2T dried)

Zest of 1 lime

3-4 Garlic cloves

1T Cuman

2T Chili Powder

Cayenne (taste for heat)

2T Salt

2T Cacao Powder

Run it all through the blender till smooth

Butterfly hearts and remove vessels, fat, veins, and silver skin

In a freezer bag, layer meat, marinade. Pull out as much air as possible.

Roll meat and marinade around once an hour, keep refrigerated 8-10 hours.

On a grill or skillet, get to high heat,  sear hearts, browning, and a bit of char is good.  Leave the inside rare to medium rare.

Slice thin, serve with fresh cilantro, diced onions, fresh lime juice (or anything you would like).

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Shane Ball, former professional chef, took his trade to a very high level.  Starting as a kid who wanted to make money and found a dishwashing position,  and worked his way to making food for one of the most notorious chefs in the world.  His travels and training opened his horizons to a world of mixing flavors and preparing high level dishes.  

Shane isn’t all foodie, but also hunts and forages in Alberta, Canada.  He chases many species, but explains that Elk, with the exciting way of calling and chasing is his favorite.  Next to moose, it offers quantity along with the quality of meat harvested.

An earlier episode, we discussed how using some economical knives in your kit, saves cash, but improves your skill as a sharpener.  Shane offers a different perspective, get the pricy knife.  When you’re ready, making the purchase will help in your slicing and dicing.  I’m hard pressed to upscale my butcher’s kit, but my kitchen gear could use an upgrade.

Shane also takes some avenues that i’ve never even thought of.  Like savory oatmeal to serve with venison, I did not expect that.  Looks like my side dish game is getting turned on its head.

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Dan Born, former board member of BHA and still active member, writer, and outdoor enthusiast resides in Southern Minnesota.  His experience from his upbringing and joining the military has shaped Dan for how he approaches the outdoors.  Dan isn't a gear junky, he isn't chasing new equipment from year to year, but his approach is what i'm guessing, a lot like many of us.  “I want equipment that works well, good quality, and fits me and my style of hunting.  Number one on his list is boots.  Put the bulk of the dollars on what keeps you moving.  Good Footwear is key. No matter if it's in high elevation or flat, low swamps.  Good fit, keeps feet dry, supportive.  

Something where money can be saved is in the processing kit.  Dan wrote an article about his outdoor knife roll.  Not a single item eclipses $50.  The items he chose are utilitarian and if get beat up, can get brought back to life quickly, no professional sharpening service needed.  One add that I would put in the kit would be a honing rod or “steel”.  Giving a knife a few strokes on a steel can keep you from having to sharpen as much and save you working as hard or worse, a good sized cut on the hand.  The kit includes knives for large muscles, but also a small perry knife and heavy sheers or small game.  While kits are available pre assembled, there can be a money saving, and a unique flair added to your kit, by making your own.

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Hailing from Harrison, New York, AJ Fusco fights fires and  handles emergencies as a professional first responder.  When hes not battling flames, AJ has a found a niche in the fire company as the resident cook.  Taking night course at the International Culinary Institute, AJ got an understanding about food prep, flavor profile, knifework, and making delicious out of ordinary.  Something as wildgame foodies we could only wish we had.  From course work to in the field, AJ interned at world class restaurants where he was able to gleen techniques from the industries finest.  His liver mousse recipe was learned from April Bloomfield, how much more high level can you get?  

AJ took his talents back to the firehouse and started his side hussle of Fork and Hose Co.  A blog where he would post dishes he created and served at the firehouse.  His little venture grew and his talents landed him on Guy’s Grocery Games (a favorite in my household).  While the show is silly, he was able to not only appear on, but win the prize.  I believe he was going to buy his mom a dishwasher and donate the rest to a charity promoting first responder health.  Fork and Hose Co. is now more than just a blog, but a whole community of firehouse chefs, showing off their talents and promoting firefighter health by helping make some healthy changes at dinner table.

While AJ is not a sportsmen per say, he is a fan of venison and using the deer, nose to tail.  Jump on over to @forkandhoseco for amazing ideas, and http://www.forkandhoseco.com/blog for recipes.

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Liver.  An organ we have all encountered along the way.  For some of us, it's a familiar sight and brought into home and enjoyed as a delicacy.  For others, it's something in the way of getting to the prime cuts, and either something that turns our nose or something we have not taken advantage of.  Nick begins the discussion by first explaining “5th quarter” or as the Romans called it “quinto quarto”  given to high nobility.  While today these parts are discarded, their high nutrition has chefs and homesteaders again looking at what lies within.  The Liver has a high nutrition value of many micro nutrients.  And what we discovered is that organisms can only grow as large as their lowest nutrient.  Shouldn’t that apply to us?  Moving on from function we talk form, as in how to prepare the liver.  Vessels, connective tissue, rind, and gall bladder all have to go.  The liver then needs a soak either in milk or in a salty brine.  While I choose the salty brine, others like Jonah Curtis from Hunt to Eat uses milk.  To each their own.  From here I will include 2 written statements from high level wild game cooks on their use of liver.

Jonah Curtis - Hunt to Eat

Absolutely! This was a pig(referring to the image on instagram), but I'm down with most. With pig and deer, I take as much "skin" off as I can. That is more of an issue with deer than pigs. I slice it about 1/4 inch or so and soak it in milk in the refrigerator for a few hours to a day. Drain and toss in dry Drake's mix. Pan fry in cast iron and season after. Simple seasoning with Tony C's or Lawry's seasoning salt. Lots of onions fried in butter.

AJ Fusco - Fork and Hose

So I grew up hating liver, think liver and onions.  When I attended a cooking demo with Chef April Bloomfield I'd say 7 or 8 years ago, I had her chicken liver mousse on toast and it blew my mind.  Fast forward to 2016 and I am a line cook in one of her restaurants and had to make this dish on a few occasions.  We salted the chicken livers with kosher and a touch of pink salt, then vac sealed it.  After dry brining, we cooked it hot and fast with shallots, garlic confit, thyme and Madeira wine, buzzed it up in a food processor with cold butter and passed it through a chinois (super fine strainer).  This was then chilled and served with toast and various pickles.  Delicious!!!!!

Liver Sausage Recipe - Scott Rea, Master Butcher

https://youtu.be/Woss44s_2gk

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Nick called up Jonah Curtis; a local homesteader, Hunt to Eat Ambassador, and care-taker of an extensive garden.  Jonah gives a look into how through years of working the land, he has been able to pull a large harvest and be able to preserve harvest year round.  He gives some tips for starting a garden, and make it productive.  We also dive into his new partnership with Hunt to Eat and how his values align with this company seamlessly.  This was a fun episode to record and surely some great info to gleaned.

Jonah holds quite a few different jobs, including working his homestead down in southern Michigan.  His focus is to be able to grow enough produce and preserve the harvest for the following year.  I know in my gardening experience, this was the missing step.  Jonah uses several techniques; pressure canning, waterbath canning, freezing, and the old art of having a  root cellar.  It seems like a huge undertaking but he has made this his lifestyle.  After many years of working his plots and getting familiar with his equipment, and being joined by the members of his extended family, they are able to put up a whole years worth of produce for later.  I think of it like hunters who kill a deer, and gain several months of venison all to once, the task of preserving it takes effort up front, but in the long run makes the harvest worth while.  

Jonah also has joined the Hunt to Eat team as a brand ambassador.  He and Hunt to Eat have very similar values and pursuits that make this an awesome partnership.  

Tips from Jonah on getting a garden started

1.  Plan now, before it’s time to plant and before snow falls,  clear a plot, throw on a cover crop, get soil samples
2. Start small.  A 10x10 plot or even a couple raised beds can provide a sizable bounty and not overwhelm you.
3. “10 minutes of weeding a day, save you 6 hours on Sunday”
4. Understand, some plants may not work for you, and others work better.  Note what you like, and what doesn’t work to help with planning next years crops
5. Get others involved.  Include family and friends to make the labor easier and the bounty sweeter
6. Don’t plant Horse Radish in your garden, but rather in your neighbor’s ditch.  Wait, maybe don’t do that.

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Located just outside of Freeport Michigan, Alex Fox is a second generation meat processor.  Owner and operator of Fox Farms Processing.  Their outfit handles custom exempt domestic slaughter and butchering, along with processing deer in the fall.  Alex has a background in animal sciences from MSU along with growing up at a processing facility,  his processing job is as much a passion as a profession.  What more could you ask for, from the experts who are charged with caring for your deer.  Touring the facility, efficiency and cleanliness are very apparent.  His openness and transparency encourages his customers to come back year after year.  While rumors and lore surround the profession of processors, like backstrap stealing and mixing of deer parts, these fallacies were put to rest in this episode.  As a hunter, Alex enjoys the job and being a part of memories made, as hunters truck in their trophy deer, take pictures, and even has a check station during the gun opener in Michigan.

The reason for getting your venison processed by a profession could be for a lot of reasons; being new to processing, not having equipment, not having time, or unfavorable conditions.  Alex gives some pointers on helping the professionals give you the best quality venison in return.

1.  Cleanliness is Deliciousness.  Do your best to bring in your deer clean.  The field dress process can be messy, but don’t put the job of cleaning your kill on the processor.  Fully gut, and rinse.
2. Get it all out.  Either it's the taboo or the fact that its “ichy”, but get all the gut out and remove the anus.  While Alex is willing to get the extra mile in getting it out, it might be too late by the time he can get it, and the results is meat loss
3. Soon rather than later.  If the professionals are going to be cutting your deer, save the aging for inside the bag.  An extra day in uncontrolled heat for the sake of aging could result in more gamey off flavors than intended.
4. Ask questions, understand expectations.  Alex loves his job and loves to answer questions and show off the facility.  Approach your cutters with questions you have,  understand that they will do the best job they can to get the 60% return.  Gut, hide, and head are heavy, so know what is usable and going to be returned to you.
5. This is their craft, their service to you.  Appreciate the work.  These processors want nothing more than you love your venison and meat treats.  They want you to come back.  Know your cutters, know their facility, and stifle the rumors.  Ultimately the condition of your venison starts with the release of the arrow, or pull of the trigger. 

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

The boys are back together!  Co-host Dustin, and Public Land Warrior, Brock join Nick for a summer catch up.  They talk about archery set up and summer projects getting ready for the fast upcoming Whitetail season in Michigan.  Nick is sticking with his setup from last year that proved to be very effective.  “If it ain't broke, don’t fix it”.  Brock added a new sight to the mix as he and Dustin are headed to South Dakota in early October.  Which has made Dustin get a new vertical bow for the trip.  When asked about the Crossbow, he was adamant about it being used here in Michigan.

Attention turns to walkthrough of what they are going to do after the shot.  So much attention is given to the practice, scouting, and hunting prep (which it should), but here at the Huntavore we wanted to make sure folks were thinking about when the work really begins.  Each hunter provides a bit of  their own unique situation, and their personal approach to: field dressing, hanging and aging, Butchering and Processor relations, CWD precautions, and taxidermy awareness.  Nick also reached out to a taxidermist and processor through text, and got some real info that you should be thinking about.    

A couple helpful resources:

Home Butchering and CWD Podcast

https://sportsmensnation.com/podcasts/deactivation-of-cwd-with-bleach-with-dr-brant-race

Huntavore’s Hindquarter Breakdown

https://youtu.be/KJRBqtxle5k

The Scott Rea Project: Muntjac Deer

https://youtu.be/jhcF9D-z1JU

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Kent Rollins is a true blue cowboy hailing from Oklahoma.  Growing up rustling cattle, Kent had an opportunity to work alongside his family.  Both riding range, and staging a pop-up kitchen, he has seen it all.  His culinary education was chopping wood, fueling fires, and making grub to make feed hungry cowboys.

Kent and Nick open up chatting about Kent’s experience competing on the t.v. show Chopped.  Kent participated in the Grill Masters edition where he went head to head with trained chefs using grills, smokers, and live fire.  Watching that series shows where experience pays off.  Not knowing what some of the ingredients even are, Kent was able to dissect taste and texture and work it into the dish.  Like he said, “I’ve had to cook for 15 or so people who had to eat, and no matter the conditions, I’ll get food for ' em, no matter what”.

Nick showed Kent a photo of his camp chuck box.  Nick has kitted it out himself to work well family camping and for deer camp.  Kent runs a whole chuck wagon, fitted to feed an army.  Kent explains having enough storage is key to having all the elements that you need.  Having it in one compact, easy to use system, makes getting something to eat easier, after a long day in the stand, on a stalk, or casting lines.  In addition Kent goes into some of the misconceptions on cast iron.  If you have a nice seasoned pot or pan, boiling water and strewing acid foods is ok.  Both of those tasks will leach out some of the oil and be hard on the seasoning.  As long as you are continuing to add to your seasoning (rinse, dry, heat, oil) your piece will go unaffected.

In true form, Kent was a great guest, and full of information about cooking on range.  I feel as if we only scratched the surface.  If there is a tidbit about Kent that is a true take away from this episode, that is experience will pay off in the long run.  The more times you cook, the better you will get.  The times that we screw up, we gotta remember those.  And when you're not sure, improvise, and use your gut.

“It's just like bull riding, 90 percent mental, 10 percent physical”

~Kent Rollins

Kent Rollins YouTube Channel:

https://www.youtube.com/user/krollins57

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode, real estate agent and new landowner John Hudspeth shares his journey into managing property in Oklahoma. With the flexibility of his work, John has taken on the challenge of maintaining food plots, learning firsthand how strategies and equipment vary based on land size. The discussion explores the unpredictable nature of hunting, the ongoing battle against destructive wild hogs, and the importance of sustainable wildlife management.

The hosts also dive into the art of cooking wild game, emphasizing the care needed to ensure high-quality meals. From creative solutions for land management to the role of community support in successful hunting, this conversation highlights the rewards and challenges of being a responsible hunter and landowner. Tune in for valuable insights, entertaining stories, and practical tips for managing land and game.

Show Partners:

Umai Dry

Instagram: @umaidry

Website: bit.ly/3WhfnnX

Sign up for the newsletter for 10% off

TieBoss

Instagram: @tiebossllc

Website: https://tieboss.com/pod?ref=pod

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Shane Mahoney is the CEO of Conservation Visions Inc.  An organization that partners with other like minded organizations and individuals that spurs on conservation for wildlife and wildplaces.  As a scientist, activist, and storyteller, Shane has spent a great deal of his life interacting, observing, and connecting with the wild landscape.  His childhood was spent in the northeastern woodlands, and now as an adult expanding his view particularly on the North American Continent.  

Shane launched in 2017, the WildHarvest Initiative.  A project that is beginning to quantify the amount of wild food harvested by Hunters, Anglers, Foragers, and Trappers.  The aim of this project is to understand the amount of food that is seperate from traditional agriculture, and its importance.  What if this food was gone.  How would this resource be replaced?  How many people would be affected?  Through the North American Model of Conservation, pursuing wildgame and foraging for wild plants has proven to be sustainable.  For Sportsmen, this initiative is a valuable tool for promoting our lifestyle.  Shane also makes a point to say that humans and animals can coexist, but not without forward thinking.  As we encroach on wildspaces, are we thinking about our effect on the wild species already there?    

As we wrap our conversation, Shane shares a very unique dish, what could be described as a Turr Wellington.  A seabird, wrapped in dough and baked in the oven.  The unique part is that only native Newfoundlanders can hunt these Turrs.  His description of the dark, almost black flesh of these birds, wrapped, roasted, and served with vegetables had me looking into how to make a trip just to dine on one of these birds.

Conservation Vision/Wild Harvest Website:  

https://www.conservationvisions.com/wild-harvest-initiative

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

On this episode Nick chats with the Sporting Chef, Scott Laysath.  Having a handful of television shows, and an unusual start to his culinary career, Scott creates wildgame dishes that use sound kitchen technique, yet easy enough for even a first timer to grasp.  Nick and Scott play a little game called “Change my mind”  Where Scott will take some of your misconceptions, and get you to try something different.  Cinch those apron strings tight, here we go.

Show Notes

Scott Laysath is host of the Sporting Chef and Dead Meat on Sportsman’s Channel.  His culinary start went from managing a restaurant staff, to filling in as cook and chef.  His approach to know what you are cooking, and “play with your food” mentality has made him a great resource for any sportsman who wants to improve their wild game meals.

Nick is always trying to improve kitchen skill.  He asks about knife work.  Having the opportunity to work in a commercial kitchen, practice cutting dozens of pounds of produce was never far away.  Scott says get a 20 lb bag of carrots, and cut.  Chop, slice, round, matchstick, etc., after all that your knife game will be vastly improved, or at least you’ll have a killer grip.

During the episode, Nick plays a game entitled “Change my mind”.  Nick takes a very opinionated position, commonly held by hunters, and Scott invites us to think outside of those boxes.  Examples include: Big northern cedar bucks don't taste good, skin on fish fillets are worth the time, and “eating crow” might not be that bad.

On a tangent, Scott describes how he is able to put all the extra fresh herbs to work by creating his own herb butter.  He stems all his herbs, and gives them a good mince.  Softening a bunch of butter, he is able to add the herbs into the butter.  Work them in thoroughly, then shape the butter back into a tube or stick and harden in the freezer, and move to the fridge when hard.  Now when you are needing to baste that duck or steak, you have premade herb butter to use.  Tune into The Sporting Chef, or Deadmeat on Sportsmen Channel.  Otherwise find him on youtube or his website:  www.sportingchef.com

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Huntavore has finished another year of bringing you wildgame related material.  What better way to celebrate than with a drink and toast.  To get some inspiration, Nick is joined by Stuart and Colin of Mammoth Distilling in Northern Michigan.  The group discusses the spirits we love to drink when celebrating, contemplating, and carrying on tradition.  So grab a drab of your favorite drink, and enjoy.

Show Notes:

Holy Smokes!  Huntavore is celebrating its second year as a podcast!  Who knew anyone could talk about food and wild game for that long.  It has really been a trip to share my own experience and culinary journey, along with bringing in guests to teach us and challenge us.  I want to thank all of our previous guest and friends i’ve made along the way.  I want to thank Dan Johnson and the whole Sportsmen’s Nation crew.  And of coarse, you the listeners.  Its a real treasure to find folks who are passionate about the outdoors and also serious about their table fare.   So i'm celebrating the accomplishments of Huntavore, and also looking forward to this next year of sharing our hunting and fishing lifestyle through the utilization and consumption of our wildgame.

I can’t think of a better way to celebrate the accomplishment of this year two, than a raise of the glass with an incredible cocktail.  To talk about celebration and tradition holding cocktails, Nick is joined by Stuart Hikman and Colin Gaudard of Mammoth Distilling.  A distillery located in Northern Michigan making a whole range of spirits.  Colin gives us a basic walkthrough of how making whiskeys differs from beer, along with some the process of refined distilling.  He also sheds light on some misconceptions, like Bourbon being a product only made in Kentucky (Fake News!)  

Stuart talks about making cocktails.  Specifically the Whiskey Tango Foxtrot, that uses Jalapeno to make the drink spicy.  It surprises you, and really makes for a enjoyable drink, that isn’t all sugar and sweet.  During the covid pandemic, and the low availability of sanitizer, Mammoth halted spirit production and put their ethanol stores to work by producing sanitizer.  They began bottling and shipping the liquid gold in the amount upwards of 20,000 gallons.  To finish the conversation Nick has Stuart describe another favorite, an ol’ fashioned.  This was a super fun talk with some incredible gentlemen.  Cheers!

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Freelance writer, Sarah Engstrand went on a journey writing an article outside of her normal scope of life.  She wrote the article “Hunters See Their Hobby as a Food Source Amid COVID-19 Pandemic”  Not a stranger to food and the culinary world,  she understands the language of feeding self and others she took the opportunity to talk to several hunters and anglers about their wild food supply.  Noticing the shorter the food chain, the less that these food shortages had an effect.  Join Nick as he talks to a non-hunter who has noticed the bright side of acquiring your own meat.

Show Notes

Sarah Engstrand is a Freelance writer, editor, and Public Relations consultant for restaurants in Hong Kong.  She covers many subjects in her writing, and lots of exotic locations.  She undertook the task of writing about hunters and their wild game harvest.  With the quick development of the covid virus pandemic and soon after, a meat shortage, her story took a slight turn to how the shortage had little effect on folks who are self-reliant when it comes to meat.  Not only was she able to grasp what we do as hunters and why we do it, but that it doesn’t go without a lot thought and concern for the game we chase.  She had understanding of seasons and tags, but was enlightened to how much conservation plays into our lifestyle.  She also found it fascinating, as small of a community that hunters and anglers makeup of the whole population, we are semi separated into our own “tribes” of thoughts on what animals to take.  None of this is news to those who hunt and fish.  However, folks who do not are feeling the effects of these shortages, and are taking notice of that having connection where their food comes from might be something they change in their own lives. 

Sarah’s Article:  https://www.allrecipes.com/article/texas-hunters-have-been-prepared-for-a-pandemic-all-along/

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

NIck is joined by friends, Adam and John of the Bowhunter Chronicles Podcast where John gives his exclusive on taking a Tom in the early season.  John also explains how things get complicated when trying to capture hunts on film, along with having to read minds when hunting in partners. Some ideas are discussed on how this bird is going to be prepared.  And how these guys are liking their pellet grill setups.  As always a great back and forth episode that you will enjoy.

Show Notes

Adam and John of Bowhunter Chronicles have taken some large steps this year when it comes to filming their hunts.  Up first was John to take a Tom in the earlier season, and Adam running the cameras.  Not only was teamwork essential on this hunt, having to “read minds” on when birds were in close, but also juggle the new challenge of social distancing.  John recalls his lack of preparedness that afternoon and was surprised by a flock running in.  He was able to connect with one of his arrows that Nick calls “a hatchet with fletchings” (Full length arrow with a 4 inch cutting dia. Broadhead, with a total weight over 600 gr.)

Now that the bird was down and measured, some discussion went into how they were going to prepare this Tom.  Nick shares a tip about using pickle brine that he got from a friend to make moist tender white meat.  John also goes into detail about his experience with a  very nice pellet grill.  He gives some pros and cons and explains the term “buy once, cry once”.  

Bowhunter Chronicles Youtube Channel:  https://www.youtube.com/channel/UCqNW_e4utW64Qu-PXuqSU-Q

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Nick is joined by the creator of Musketpowder Seasoning, Ward Danger.  Ward chats about his recent funk with a rifle setup and being photobombed by a craft Tom.  All is not lost, as Ward was able to take down a bird and share some work he’s done in the kitchen to amp up a wild turkey dish.  The two guys go back a forth on some recipes and discuss Musketpowder Red, the new flavor, Ward recently launched.  This was a fun episode to record, and I bet it will be as fun to listen in on. 

Show Notes

Ward Danger’s Musketpowder is an amazing general seasoning.  His new flavor launched is Musketpowder Red, a spicier version of the original.  My midwest side got a bit nervous, but trying it out this morning, I like the gentle heat it adds, want more heat?  Just add more and brace yourself.

Another highlight to this episode is how Ward treated his wild turkey breast.  Using a pickling brine, Ward marinaded the breast that was cut into nugget sized pieces.  Through a series of trials, and getting impatient, he found 4 hours was a beautiful sweet spot for tenderness, flavor, juiciness.  The nuggets were patted dry, breaded, and fried.  Something to think about it is the breast was cut into pieces where marinating could work.  If adding a brine to a whole or half breast, 2 day soak might be required or injecting.

Our tangents also lead us to talking about traditional barbacoa.  Something about doing things the old way, gets me all excited.  Digging a pit, lining with rocks, starting a huge fire, and cooking meat sounds about the best thing ever.  Ward sent me a link of some fellas in Mexico making it happen with a store bought piece of beef.

https://www.youtube.com/watch?v=HoyU3pRbl4w

If you have to get a hold of some musketpowder, add “Huntavore” to the discount code for some few bucks off.

https://www.musketpowder.com/

Also mentioned at the lead of the show.  Amazing company, incredible people, bombproof leather and canvas made to stand up.

https://www.mercysupply.com/

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Joel Lickliter is Owner of RELOAD Rub and Seasonings and host of That Reload Podcast.  Joel is such a positive guy and fellow christ follower (we jump on the faith soup box for a bit) that Nick really wanted to connect and change his perspective.   The guys try to get a bearing on what is going on with this Covid-19 outbreak. However our discussion shifts to the positive. Listing what has been a blessing for us during this uneasy time.  The guys get onto talking turkey. The “Jake-a-nator” talks about his pursuits for a Tom, in a small window of time that he has. Another tangent is their explanation of how they approach meat hunting vs trophy hunting.  Both Nick and Joel are open about what their target goal is, meat. However, give love to the folks who go the extra mile to find the one they have sought out. 

During the discussion Joel mentions his burden of another biologic, CWD.  Part of his hunting property is in the Tennessee CWD zone. Nick shares his past episode with Dr. Brant Race on deactivating CWD with Bleach.  Joel was excited to hear this news and hoped to double check the findings. If you feel the need to double check,the link is attached:

https://sportsmensnation.com/podcasts/deactivation-of-cwd-with-bleach-with-dr-brant-race

To Find Joel and Reload Rub and Seasonings go to:

Instagram: @reloadrub and @thatreloadlife

Website: https://www.reloadrub.com/

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Show Description

Nick is joined once again by friend, and youtube creator Nate Sellers.  Nate’s channel Average Jack Archery hails from Pennsylvania and whose content is for beginner and advanced archery and whitetail bow hunting.  The guys catch up, and talk about Nate’s tag out season, how the mental game of indoor archery can fry your circuits, can “average” guys get into saddle style hunting?  Another fun insightful episode on the way.

Show Notes

Nate Sellers hails from Pennsylvania, known for great whitetail hunting history.  Both being teachers, Nate and Nick have struck up a friendship in understanding the perks and struggles with hunting and their current profession.  Nick explains his dilemma of struggling with the mental game at the indoor line. Who better to ask than Nate, who shot a 300 (top score) and captured it on film.  His tip is being able to shoot enough perfect reps, that he doesn't have to think about the shop process, but just muscle memory can take over. Non robots trying to be robots.  Nick is also motivated to get into the saddle style of hunting for more reasons than “it’s cool”. The guys lay our reasons why; being hardlined to the tree the whole time, stress off the back,and  being able to up in a tree along with a young hunter at the same time. For great archery content head over to youtube and follow Average Jack Archery.

Average Jack Archery Channel: https://www.youtube.com/channel/UC_-RO1NuBmgoRq6gaiOlXyQ

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this episode Nick chats with friend and newest 2% for conservation board member, Drew Youngdyke.  Drew has been a man on mission. From BHA member and NWF communicator, Drew is advocating for not just our public lands but for our wildlife as a whole.  Nick asks why a “field to forker” should care about the big picture of conservation. Along with that, what can hunters do to make a difference other than just buying a licence and grabbing a few of trash.  Drew offers some great insight and tells about his nostalgic approach to hunting and fishing. Another great food for thought episode.

Show Notes:

Drew Youngdyke was raised in northern Michigan and has a passion for the outdoors.  So much so, that Drew has found himself in the spearpoint of conservation. He was the board president of Michigan’s BHA, currently the National Wildlife Foundation communicator, and now the newest addition to the 2% for Conservation Board.  Drew is also the podcast host of The Conservation Country Podcast.

   Drew talks about the importance of conservation through the idea of a web.  That his love for game animals sparked his interest in other wildlife that lived in the same habitat.  While their focus was for fish in the lake, the loon became his family cabin’s favorite icon. It’s also these species that create a foundation for the habitat to sustain the wildlife.  While I myself may think the mosquitos are a result of the fall man, they are a food source for macroinvertebrates that are in turn fed on by the fish we love to angle for. Drew also explains the difference between non-native and invasive species, and how his work to keep the asian carp species (there are three) out of the Great Lakes is an important issue.

Drew is also a new dad and loves taking his young son into the outdoors whenever possible.  Along with another common theme of food, Drew shares a couple favorites of his, and if he were to have his wife try venison again, how he would do it.  All in all, it was a fun talk with Drew, and I'm confident he will be a positive impact for conservation in his new role.

2% For Conservation: https://fishandwildlife.org/

National Wildlife Federation: https://www.nwf.org/

Conservation Country Podcast: https://www.stitcher.com/podcast/conservation-country

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this Episode, Nick connects with the man behind the genius of @Hunt_pod, Matt Michalek.  Matt has created a directory or sorts and critique of popular hunting and fishing podcasts. Nick steps past the usual divide of creator and critic and gets into what makes a good podcast, and if our channels make a difference in listener's approach to the way they hunt and fish.

Show Notes

Matt Michalek is the critic at @Huntpod.  His handle is about breaking down hunting and fishing podcasts, highlighting the content, and sharing worthwhile titles that are informative and entertaining.  I was surprised to one day have another person sharing my content. In our discussion, Matt highlights that in an ever informative, internet connected world, it's smart to have an online presence and service.  

At his own admission, he does tend to focus on Mid-west style of hunting.  Living in Michigan, whitetails are a large focus of his interest. Like any outdoors, he isn’t held to just deer, any podcast that holds solid information and entertaining flow is what captures his attention. Matt’s service to the hunting and fishing world helps our channels get noticed.  Only seemed fitting to highlight his efforts. Please support Matt by following along @Hunt_pod on Instagram. 

The Huntavor is Powered by Simplecst

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

In this engaging conversation, the hosts discuss various themes surrounding outdoor equipment design, teaching methods in bowling, and the balance between functionality and aesthetics in everyday carry items. They explore the journey of transitioning from traditional gear to innovative designs, emphasizing the importance of quality and personal experiences in the bushcraft community. In this engaging conversation, Jason from Tietz Design shares insights on knife maintenance, innovative hunting gear solutions, and the importance of learning through experience. He discusses the evolution of knife technology, the creation of a versatile field scalpel, and culinary traditions surrounding venison recipes. The dialogue emphasizes problem-solving in product design and the significance of having the right tools for outdoor adventures.

Takeaways:

• Technical glitches can lead to unexpected opportunities.
• Teaching bowling involves creative methods to engage students.
• Everyday carry items should be functional and well-designed.
• Personal experiences shape the evolution of outdoor gear.
• Balancing aesthetics and functionality is crucial in product design.
• Bushcraft skills enhance self-sufficiency in the outdoors.
• Innovative designs can improve traditional tools.
• Quality materials are essential for durability in outdoor gear.
• Tradition and modernity can coexist in tool design.
• Feedback is vital for refining product designs. Knife maintenance is crucial for optimal performance.
• Experience teaches valuable lessons in hunting and gear usage.
• Innovative solutions can enhance hunting efficiency.
• Problem-solving is key in product design and development.
• Culinary traditions add nostalgia to hunting experiences.
• Versatile tools can simplify outdoor tasks.
• Understanding gear limitations helps in making informed choices.
• Learning from past mistakes leads to better solutions.
• Quality over quantity is essential in gear selection.
• Sharing knowledge and experiences enriches the hunting community.

Show Partners:

Umai Dry

Instagram: @umaidry

Website: bit.ly/3WhfnnX

Sign up for the newsletter for 10% off

TieBoss

Instagram: @tiebossllc

Website: https://tieboss.com/pod?ref=pod

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Nick took a Saturday to explore the Kalamazoo Traditional Archery Expo held each year in Kalamazoo, Michigan.  Vendors, Boyers, Enthusiasts, and first timers all gather to share a piece of archery nuance, of simple stick and string.  Being more of a collection of conversations, Nick found folks who hold different views about traditional archery; a skeptic, a full embraced, a character, cut from his own cloth, and a legend in the making.  While this episode lacks depth in how to information, I hope it invites you to fall back in time, and try simply stick and string.

*Apologies for the background noise, difficult to record at conventions and on the road* 

Show Notes

While at the “Trad Expo”  I thought I would try and capture the feel for the sport of traditional archery.  In recent years, many have gone back to shooting traditional gear as recreation or as a new challenge to themselves as a hunter.  I myself, do not claim to be an expert, but have a couple years under my belt shooting a longbow. It has brought fun back to backyard practice and, I believe, made me into a better archer.  My guests are individuals who, first had the time to chat, and are passionate about archery:

Adam Miller, Host of Bowhunter Chronicles Podcast:  http://bowhunterchroniclespodcast.com/

Adam plays the skeptic, at first not wanting to follow the crowd into some new fad, but is open minded about his own ventures into using a new to him recurve he recently acquired.

Neil Summers, Host of Chasin’ It / BHA Indiana Co-Chair: https://www.facebook.com/Chasinit/

Neil is a guy who has drank the traditional kool-aid real deep.  His pursuits include not only longbows and recurves, but flintlocks and fly fishing.  His enjoyment of the great outdoors, using equipment from days past has become a large part of his channel, highlighting the men and women who love primitive pursuits.

Tex Grebner, Host of Tex Grebner Outdoors:  https://www.texgrebneroutdoors.com/

Tex is larger than life.  His hard ass presona and choice in seriously heavy draw weight, mirrored by his fast talk and quick wit make it enjoyable to watch on youtube and talk with in real life.  He talks about why heavy poundage helps him in the field, and why real traditional bowhunters would go hungry in the name of sport and fair chase.

Henry Bodnik, Boyer / Owner of Bodnik Bows.

I'm still kicking myself on why I didn't record our conversation.  I hope to run into Henry again soon. His love for archery and hunting grew in an environment very much against hunting.  His work of creating fine bows that are very effective and beautiful at the same time. Now that I have his signature on the bow itself, it might bring me some luck in 2020.

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Nick and Dustin give a report on their lack of ice situation for ice fishing, and their hikes they call squirrel hunts.  So in the meantime they unpack unwritten rules about a couple home favorites, Chili and Hot Dogs. Nick recently found himself in an online debate about beans or no beans in chili.  The guys did some digging to figure out what this was all about. Nick also lays out a recipe for Venison Hot Dogs that quickly is becoming a favorite in his house. So sit back and enjoy.

Show Notes

The Great Chili Debate:  

A Texas saying “if you know beans about chili, than you know chili has no beans”

This is held by many chili cookers not just in the state of Texas.  According to an article written by the “the daily meal”, chili has a history of coming to the new world around the 1700’s.  Adopted by the colonies and even Mexico, the term chili is shorthand for “chilie con carne”. A rough translation calling the dish meat and chilies (touché, Lone Star)

It wasn’t till the 1920’s, at the Chicago World’s Fair, that Chili was introduced to the Midwest.  That is when beans and even tomatoes were added, Making the chili that we know today, at least here in Michigan.

https://www.thedailymeal.com/eat/there-are-no-beans-real-chili-just-ask-texan

https://www.nationalgeographic.com/culture/food/the-plate/2015/02/05/the-great-chili-debate/

Hot Dogs:

Nick constructed the American Favorite, the hot dog out of America’s favorite wild game, Whitetail Deer.  These links came out great, but this is no beginner sausage. Some extra technique is needed to recreate the classic hotdog.

First is the casing.  Hot dogs are made with both collagen and natural casing.  Pork or lamb casings are used. If you can get whitetail casing, more power to ya.

Second is the consistency.  This offers the tricky part to making hotdogs.  During the grinding and emulsifying, temp should be below 40 degrees.  If it gets over that temp, it doesn’t ruin the dog, but gives a gritty, softer texture than expected.  So batch grinding and keeping ground in the freezer is a smart move.

Third is the emulsifying.  Taking already fine ground meat and running through a food processor will really mix in the fat and make the ground into more of a meat mousse (sounds gross, but it isn’t that bad).  This is where I skimped on the ice water and just added ice. The ice water would have helped in the emulsifying and kept more of the meat cooler.

After that i learned that after smoking the links to an internal of 145-150 degrees to quench in some ice water to set the casing and stop the cooking.  Making a snappy dog.

The guys also uncover an official hot dog etiquette council.  They list out the do’s and don’ts about hot dogs. No where does it say no wild game.  So if your up to the challenge, give it a go.

https://www.hot-dog.org/culture/hot-dog-etiquette

The Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Nick chats with Grill Blogger, and Meat Maven, Kita Roberts.  Kita has been blogging since 2010 and has a library of recipes at her website, Girl Carnivore.  Nick and Kita touch on a wide range of topics; from women on the grilling scene, grilling/smoking all winter long, a few mishaps, and a dive into how lamb and venison are similar yet unique.  This chat with Kita, was exactly what the doctor ordered, an invitation to bring some char back in our lives. So light your coals, sit back, and enjoy.

Show Notes

Kita Roberts(@girlcarnivore on instagram) started out in the North East, but now found herself in Sunny Southern Cal.  So while in the sun and surf she gives a few tips on winter grilling: prep your area, clear out the snow so you can work.  Even in winter, your fire can still get out of control. DONT GRILL IN YOUR GARAGE! Times to light and get to temp take more time.  Don’t leave unattended, layer up, get something to warm your insides(age restrictions may apply). Kita talks about a barrel type grill/smoker.  Simple description is steel drum with the bottom removed, vents and access doors on the side, and either racks or rods on top. The rods support hooks which are used to hang meat instead of laying flat.  

Nick and Kita chat lamb as well.  Underused protein, maybe by stigma created long ago.  Lamb is raised primarily on grass, making it different than most beef or pork.  The different flavors associated with lamb and the lean qualities make it similar to venison, but Kita argues, nope, both are unique and have their own flavor.  For her lamb, which i’d say can translate well into venison is a Morracan spice blend or something from North Africa where lamb is more plentiful.

Find Kita’s blog and recipes at: girlcarnivore.com

Huntavore is Powered by Simplecast

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.