The Wild Fish and Game Podcast explores wild food at the intersection of place, season, culture, and craft. Hosted by Justin Townsend and the Harvesting Nature team, the show goes beyond recipes and hunting stories to examine how food is grown, harvested, preserved, and carried through real life.
Each episode dives into the whole wild food system, from hunting, fishing, and foraging to butchery, preservation, and cooking, while asking more profound questions about sustainability, tradition, and how people have continuously fed themselves from the land. Along the way, Justin and his co-hosts are joined by chefs, hunters, foragers, biologists, writers, and cultural knowledge-keepers who help connect ecology to the table.
Whether discussing regional foodscapes, seasonal harvests, preservation techniques, or modern wild-food culture, the Wild Fish and Game Podcast is about learning to eat with the land rather than against it.
Harvesting Nature is a wild food media company dedicated to education, conservation, and self-reliance through hunting, fishing, and foraging.
Questions, feedback, and guest suggestions can be sent to whatscooking@harvestingnature.com.
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Episode 203: Venison Pho: A Wild Game Twist on the Vietnamese Classic
Season 6 · Episode 203
Tuesday, September 17, 2024 • Duration 18:04
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
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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
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Episode 202: Wild Game Bones in the Kitchen: Crafting Rich Stocks, Broths, and Dishes with Marrow
Season 6 · Episode 202
Tuesday, September 10, 2024 • Duration 01:06:07
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
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Episode 193: Spring and Summer Eastern Hunting & Fishing: Top Spots and Crew Tips
Season 6 · Episode 193
Wednesday, July 10, 2024 • Duration 01:02:24
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.
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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
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Episode 102: Hook, Line, and Supper
Season 4 · Episode 102
Wednesday, November 3, 2021 • Duration 01:06:37
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.
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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
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Episode 101: Food, Culture, Place
Season 4 · Episode 101
Wednesday, October 27, 2021 • Duration 01:13:26
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!
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We joined the Waypoint Podcast Network! You can listen to us on their website, www.waypointtv.com and app.
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Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now
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Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes
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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
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Episode 100: Fancy Field Food Favorites
Season 4 · Episode 100
Wednesday, October 20, 2021 • Duration 01:31:33
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.
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Leave a Review for a chance to win a hat!
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Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now
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Love our content? Buy us a cup of coffee to say thanks!
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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
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Episode 99: Elk Make the Plan
Season 4 · Episode 99
Wednesday, October 13, 2021 • Duration 01:26:39
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!
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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
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Episode 98: Wild Game Finger Foods
Season 5 · Episode 98
Wednesday, September 29, 2021 • Duration 01:10:41
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!
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Love our content? Buy us a cup of coffee to say thanks!
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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
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Episode 97: Grey Feathered Mini Missiles
Season 4 · Episode 97
Wednesday, September 22, 2021 • Duration 01:28:47
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!
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Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now
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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
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Episode 96: Flying Meats and Waterfowl Treats
Season 4 · Episode 96
Wednesday, September 15, 2021 • Duration 01:24:47
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!
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Leave a Review for a chance to win a hat!
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Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now
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Love our content? Buy us a cup of coffee to say thanks!
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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
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