Wild Fish and Game Podcast – Details, episodes & analysis

With winter still holding on fast, a hearty, warming soup is always a go-to meal in my household. Pho, a classic Vietnamese soup served with a broad accompaniment of proteins, fresh herbs, and lime, is the perfect way to balance the warmth of the soon-to-be winter’s end and the incoming spring. Here, we’ll dive into the simple yet profound pleasure of preparing pho with thin-sliced venison sirloin, a wild game twist that fits nicely with this traditional comfort food. The protein choices used here can vary – I encourage all to try this recipe and use whatever wild game you’ve got available (avoid eating rare wild pig or bear). The robust and complex flavors of the broth of the pho complement a wide swath of proteins, and this dish will come together relatively quickly, which is bound to become a favorite weekday staple. Read the written version of this recipe as prepared by Brandon Dale Leave a Review of the Podcast  Buy our Small Batch Wild Food Spice Blends  About Pho Pho is a beloved and ubiquitous Vietnamese soup consisting of a colossal bowl full of heady, deeply flavored broth made from marrow bones and charred aromatics, full of bouncy and slithery rice noodles, a combination of meats contributing contrasting textures, temperatures, flavors, and bite sizes, evocative herbs and spices, all served with a side plate of fresh garnishes, providing a choose-your-own-adventure of crunch, herbaceousness, heat, sweetness, pungency, acid, and bite.  In truth, no one really knows how Pho came to be. There are plenty of hypotheses, though. Most culinary historians and pho enthusiasts agree that a rudimentary version of the soup first appeared in the Hanoi region sometime in the 1880’s.  This soup consisted of a few slices of tough water buffalo in broth with vermicelli rice noodles. Water buffalo and cows were working beasts then and would have been eaten only if they could no longer work, meaning they were probably old and tough… perfect for a long-simmered soup.  By the early to mid-1900s, the soup had evolved from a watery meat broth to a subtly complex soup with a clear and simple bone broth, lightly spiced, and for those wealthy enough, a pile of thinly sliced rare beef poached in the soup while it was served.  In 1954, under the Geneva Accords, Vietnam was split into two countries: the communist north and the democratic south.  During this time, many northerners fled south to escape communism and settled into new areas, bringing pho and their foodways. The soup quickly caught on in the South, becoming popular with street vendors everywhere. Without the North’s staunch conservative inflexibility, the soup was quickly altered to suit Southern tastes and liberal ways, with all sorts of unconventional ingredients being added to the horror of some of the purist Northerners.  The Americans became involved in the conflict between North and South, and in 1963, the Vietnam War began. By 1975, America had pulled out of the war, and Saigon had fallen to the north, creating a mass exodus of over 2 million southern Vietnamese people who mainly eventually found asylum in the US, Canada, Australia, and France.  Of course, these refugees, many of whom were stuck on rickety boats for a miserable amount of time, brought their beloved pho recipes with them and quickly found ingredients to make it in their new homes.  About Adam Berkelmans: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food. Follow Adam on Instagram Visit the Intrepid Eater website  Learn more about your ad choices. Visit megaphone.fm/adchoices

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

Summary: Justin, Adam, Brandon Dale, and Quincy Milton discuss their Spring pursuits and summer outdoor plans. The conversation covers various topics, including upcoming hunting and fishing plans, foraging for mushrooms and berries, and urban hunting opportunities. They discuss the accessibility of hunting and fishing in urban areas, particularly in the Northeast. They also share their favorite spring recipes, such as cooking scup and black sea bass -- highlighting the flavors and qualities of black sea bass, fluke, tog, scup, and striped bass. Later, they talk about the joy of fishing and the importance of getting outdoors and enjoying nature. The conversation touches on the diversity of fishing opportunities in the region, including freshwater fishing for trout and bass. They emphasize the abundance of wild food and the need to break away from the idea that food can only be bought in a grocery store. Overall, the conversation promotes a love for the outdoors and a connection to the natural world. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Crew: Quincy Milton III Instagram Brandon Dale Instagram Takeaways: Hunting and fishing opportunities can be accessible in urban areas, particularly in the Northeast. Spring is a great time for foraging mushrooms and berries. Urban hunting programs and conservation hunting programs are increasing in popularity. Favorite spring recipes include cooking scup and black sea bass. The hosts and guests discuss their favorite fish to catch and eat in the Northeast region, including black sea bass, fluke, tog, scup, and striped bass. They highlight the flavors and qualities of these fish, emphasizing their light and fluffy texture and delicious taste. The conversation promotes the joy of fishing and encourages listeners to get outdoors and enjoy nature. They discuss the diversity of fishing opportunities in the region, including freshwater fishing for trout and bass. The hosts emphasize the abundance of wild food and the need to break away from the idea that food can only be bought in a grocery store. Chapters: 00:00 Introduction and Upcoming Hunting and Fishing Plans 03:00 Foraging for Mushrooms and Berries 09:28 Exploring Hunting and Fishing in Urban Areas 32:10 Delicious Spring Recipes: Cooking Scup and Black Sea Bass 34:24 Exploring the Flavors of Northeastern Fish 44:18 Favorite Fish in the Northeast: Black Sea Bass, Fluke, Tog 49:17 Trout and Bass Fishing in the Northeast 53:19 The Joy of Fishing and the Outdoors 57:06 The Abundance of Wild Food in the Outdoors Keywords: hunting, fishing, foraging, urban hunting, accessibility, spring recipes, scup, black sea bass, fishing, Northeast, black sea bass, fluke, tog, scup, striped bass, trout, bass, outdoors, hunting, foraging, wild food Learn more about your ad choices. Visit megaphone.fm/adchoices

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

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

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

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

Justin, Collin, and Emily discuss finger foods, wild game style. They discuss a ton of different ways to make your favorite wild game meat into finger foods. From meat pies, to egg rolls and potstickers, lumpia, and much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew Follow Emily on Instagram @the_way_we_hunt Recipes: Snow Goose & Kimchi Gun Mandu Squirrel Potstickers Corned Venison Dove Wellington Sweet Potato Meat Pie with Orange Jalapeno sauce Venison Meat Pies Venison Pizza Rolls Ground Venison Sushi Pheasant Philly Cheese Egg Rolls (Film) Confit Squirrel egg rolls Wild Boar Queso Rolls Fried Venison Shepherd's Pie Boulettes Wild Game Lumpia Show Notes: officially in full swing of hunting seasons Collin's updates (but not nutria) wild blackberry jam paying more attention what to forage check and double check mushroom IDs hairy berries Video of recent The Way We Hunt veterans hunt encounters with wild pigs eating at Dai Due Charcuterie boards "Pah-steez" not pasties pasties, meat pies, or empanadas are gizzards finger foods? candied and fried duck and goose tongues dumplings Squirrel potstickers snow goose kim chi mandu (LC Hunter) Getoutandgohunting.com tangent into sauerkraut corned venison (LINK) 3 ingredient dove wellington wild venison sweet potato meat pie venison meat pies - Jason Thorton pizza rolls it's ok not to make dough from scratch ground venison sushi roll Episode with Cayla pheasant Philly cheese egg rolls confit squirrel egg rolls wild boar queso rolls fried venison shepherds pie roulette lumpia (The Way We Hunt) pierogies Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Collin, Ara, and Brad talk all things dove hunting and dove cooking. They chat about dove hunting stories, their favorite dove recipes, dove poppers, plucking, grilling, Sous vide dove, dove offal, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew Follow Ara on Instagram @arazada Follow Brad on Instagram @tailfeathers_upland Recipes: sous vide peking dove Ara's dove poppers  Dove wellington Dove in cream sauce Show Notes: Ara's latest deer hunt California's bear season  Big Bear California Collin's nutria food adventures Marmot  Big Lebowski dehydrated goose heart snacks ODFW Podcast Blacktail  Brad's latest dove hunting updates deer in the backyard  The Dove game using dove calls Dove facts Brad's article - Mourning Smoke does wild fires affect mourning dove migration? Ara's typical dove hunts Camo is important when dove hunting  look at the idiots shooting each other Brad's typical dove hunts Dove hunting opportunities in Colorado shot to kill ratio preferred shotgun plucking vs. breasting  eating the bones chicken fried dove - recipe coming SOON sous vide peking dove Ara's dove poppers  Dove wellington skewered dove dove BBQ braised dove with red wine sauce Dove in cream sauce dove offal decoying doves dove decoy migration  pheasant recipes missing doves Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Kory, Adam, and Shawn West chat about all things waterfowl cooking. They discuss their favorite recipes, why waterfowl deserves a serious seat at the table, the silver duck press, purple geese, Kory’s pastrami recipe, duck confit, cooking classes, waterfowl offal, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew Follow Adam on Instagram @the.intrepid.eater Follow Shawn on Instagram @getoutandgohunting Recipes: Sichuan Beer Braised Duck Duck and Wild Rice Hotdish  Mongolian Goose Cooking Class Justin’s Grilled Heart Skewer Cooking Class Show Notes: Dove Season and Poppers Kory’s Goose Adventure Allen Company Burlap Camo (link) Episode 405 Adventures for Food Live Cooking Classes On Demand Cooking Classes Waterfowl name game Endless Season Duck Hunting Shirt Cackling Geese On Cooking Ducks and Geese Using Recipes geared towards domestic waterfowl for wild waterfowl Grass Fed Beef Flavor Wild Game Mop Sauce Plucking or Not Plucking Purple Geese Cooking with Goose Fat Diver Duck Fat Fishy Taste? Country Fried Merganser  Sichuan Beer Braised Duck Hot Pot Sauce Duck and Wild Rice Hotdish  Kory’s Goose Pastrami Hank Shaw Goose Pastrami Grilled Goose Breast like Steak Confit Ducks Whole Roasted Mallards Pressed Duck Silver Duck Press French Comfort Food Adam’s Cooking Class Mongolian Goose Cooking Class Goose Hearts Crispy Deep Fried Goose Hearts Butterflied Grilled Hearts Justin’s Grilled Heart Skewer Cooking Class Goose Gizzards Duck Tongues Non-native Phragmites Learn more about your ad choices. Visit megaphone.fm/adchoices