Wild Fish and Game Podcast
Harvesting Nature
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Top 10 Wild Fish and Game Podcast Episodes
Goodpods has curated a list of the 10 best Wild Fish and Game Podcast episodes, ranked by the number of listens and likes each episode have garnered from our listeners. If you are listening to Wild Fish and Game Podcast for the first time, there's no better place to start than with one of these standout episodes. If you are a fan of the show, vote for your favorite Wild Fish and Game Podcast episode by adding your comments to the episode page.
Episode 91: Venison Pizza Rolls
Wild Fish and Game Podcast
08/18/21 • 70 min
Justin and the crew chat with Cayla Bendel, a Field Staff Writer at Harvesting Nature. They discuss hunting in college, noodles and nutria, ice fishing in the extremes, canoe marathons, pheasant vs turkey meat, and so much more!
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Special Guest:
Cayla Bendel: Field Staff Writer
Cayla is a conservation professional that resides in North Dakota with her husband and pudelpointer, Finley. Together they enjoy avidly hunting, fishing, and otherwise frolicking their way through the seasons.
Follow Cayla on Instagram @caylaroseruby
Recipes:
Venison Gyro recipe - join the Wild Fish and Game Community to find it.
Show Notes:
Noodles & Nutria
Cayla's tag draws
Poodle Pointers
When do invasives become a welcomed part of the landscape
How Cayla started hunting
hunting in college
first real job with Pheasants Forever
Having hunting opportunities close by
Many hunting "firsts" in North Dakota
Ben the aimless wanderer
connecting hunting with food
Venison Tamale pie
Venison Pizza Rolls
versatility of egg roll wrappers
Fish and Chips recipe
marathons carrying a canoe
the issues of social media
pheasant vs. turkey meat
CO turkey season
What's in Cayla's freezer
Venison Gyro recipe - join the Wild Fish and Game Community to find it.
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Episode 56: Sous Vide Wild Game
Wild Fish and Game Podcast
01/20/21 • 54 min
Justin chats with Emily and Ryan of The Way We Hunt while in Oklahoma. They discuss sous vide for wild game, sous vide alligator, the death of the dove popper, dove wellington, and so much more!
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Questions or comments? Email us at [email protected]
Special Guests:
Emily and Ryan Long: Founders of The Way We Hunt
Visit The Way We Hunt’s Instagram
Visit The Way We Hunt’s Youtube
Harvesting Nature Shop Discount Code: PODCAST20
Show Links:
Top 10 Segments of 2020 Episode
Should you Soak Wild Game in Milk
Oklahoma Duck Hunting and Tasting Podcast
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Episode 159: Butchering and Cooking Big Game Front Shoulders
Wild Fish and Game Podcast
06/28/23 • 53 min
Justin and Adam dive deep into their first official cooking-by-cuts episode to discuss the whole front shoulder. They chat about shot placement to save meat, the anatomy of the front shoulder, butchering techniques, culinary nuances, melting collagen, braising, smoking, roasts, and so much more!
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Show Notes:
The Front Shoulder
Commonly destroyed
Shot placement and damaged meat
Resources for shot placement
Onx has a good article about shot placement.
Organ location
Texas heart shot and headshots
The versatility of the front shoulder
The butchering walkthrough
The Scapula, Humerous, (elbow), Radius, and Ulna
Removing the hide
Adipose tissue
Being careful around specific cuts
Removing the front quarter from the carcass
Hooves, feet, and trotters
The foreshank
“Shanks and Praises”
The arm roast, clod roast, arm chuck steak, swiss steaks
Blade roast
Flat iron
Mock tender
Thinking about ways to use the cuts
Description of collagen to gelatin process
Grinding the whole shoulders
The lean muscle can be overcooked easily
Braising, slow cooking, and smoking
Pork-based cuts vs Beef-based cuts
Justin’s Whole Roasted Pork Shoulder
Using other fats to help moisten
Mop sauce
Larding and Barding
Braising
Fitting the meat in the pot
Fond
Cooking until shreddable
Reducing the braising liquid into a sauce
Big bold flavors
Cool liquids
Sous vide and reverse sear or shred
Slow Cooker or Crock Pot
Jerked Deer Shoulder Recipe
You don’t always need fancy equipment for cooking
One shoulder break down and one shoulder kept whole
Deboned, rolled, tied, and braised roast
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Episode 139: Hunting Drama and Desert Antelope
Wild Fish and Game Podcast
10/13/22 • 76 min
Justin, Tom, Eric, and Zoe recount their trip to southern Colorado in search of Antelope. They discuss some hunting drama, faded orange hats, drought, cheap beer theories, antelope antler size, jack rabbit hunting, and so much more!
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Show Notes:
How we got to hunt there
Hunting and Scouting
Eric’s past experience with this location
Zoe’s perspective
The environment
Pinon Nuts are dry
The hunting drama
Parking on state trust land
The warden is called
License debacle
Blaze orange hats fade
Catching the parkers
The hunting soap opera
Exploring
Camping
Cheap Beer Theory
Day 2
Do not look antelope in the eyes
Justin makes coffee
Antler size
Flagging with game bag
The jack rabbit
The 8th choice
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Episode 148: Cooking with Wild Game Fats Revisited
Wild Fish and Game Podcast
01/19/23 • 78 min
An episode revisited! Join Justin and Kory as they chat with Wade Truong and Rachel Owen of Elevated Wild. They dive deep into the world of harvesting, preparing, storing, and cooking with several wild game fats, and so much more!
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About Wade and Rachel:
Wade Truong is a lifelong Virginian, self-taught chef and hunter. His work has been featured in the New York Times and Garden & Gun. Rachel Owen is a passionate outdoorswoman. She didn't grow up hunting or fishing- her love for cooking brought her to a desire for a closer relationship with her food. Together they hunt, fish, forage, preserve & cook. They do it because it gives them a deep sense of pride, rootedness, and nourishment to be connected to their food. They do it because they want to be active participants in the natural world. They do it to honor the hard-won experiences in the field. They do it because they know the abundance to be found at the untamed table.
Follow Elevated Wild on Instagram
Show Links:
Elevated Wild’s Article: Wild Fats – A Primer
Recipes:
Show Notes:
Facebook Community Group
Wade and Rachel’s journey into hunting
Their opinions of hunting before they were hunters
why it’s important to have a connection to your food
A big fat doe
2-inch thick fat
Wade and Rachel’s article on wild game fats
Gallons of deer fat
Deep dives into common beliefs
Deer fat – high in saturated fats
the appearance of the fat at Room Temp
Different mouth feel
High saturated fat vs high unsaturated fat content
Rendering wild game fat
wet rendering
freezing fat before rendering
Rancid Fat
Uses for deer tallow
Deer fat suet cakes for birds
deep frying in deer fat
Pie crusts, cookies, and
cornbread recipe – replacing oil with venison tallow
HOT TIP: underbake when using deer tallow
rendering waterfowl fat
dark red/orange fat vs white fat vs yellow fat
how the diet of the bird affects the fat
duck fat shad roe
Beaver Fat
Beaver Prosciutto
beaver fat in place of olive oil
beaver tail cracklings
Oregon bear hunting
Bear and blackberry cobbler
turkey fat
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Episode 156: An Intro to Cooking by Cuts…the Future
Wild Fish and Game Podcast
06/07/23 • 21 min
Justin and Adam sit down at our Wild Pig Skills Camp to discuss the new focus of the podcast. They chat about delicious food from Pig Camp, filming for the Sporting Chef TV Show, cooking by meat cuts, butchering, wild game recipes, and so much more!
Buy our Small Batch Wild Fish and Game Seasonings
Join our Field to Fork Wild Pig Camp
Show Notes:
Pig testicles
Pig offal
Food at camp
Spiders
Cooking by cuts
Culinary history
Each cut cooks differently
Recipe for each cut
Processing your meat
Random recipe ranking website
Specifics to search for recipes
The bottom round can be similar across species
In the kitchen, they perform the same
Cooking by cut you can spread across several animals
Offal, Wobbly Bits, 5th quarter
Learn more about butchering
Different countries have different names for cuts
We are keeping the guest's episodes
Tell us about your experiences cooking by cuts.
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Episode 112: Canning and Pickling Game, Fish, and Wild Edibles
Wild Fish and Game Podcast
01/26/22 • 67 min
Justin, Emily, and Adam Berkelmans chat about canning and pickling of wild foods. They discuss preserving meat, fish, wild edibles, smoked salmon, mushrooms, wild jams, dandelion gin and tonics, and so much more!
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Recipes:
Show Notes:
Canning
Eating old foods
Proper techniques
Botulism
Read manual
Follow instructions
The process for canning
Pressure Canning
Water Bath Canning
Canning Wild Edibles
Pickling
Canning Meat
Bullion Cubes
Spaghetti Sauce
National Center for Home Food Preservation
Pickling Fish
Canning Fish
Canned Smoked Salmon
Canning Halibut in Partial Oil
Smoked Jalapeno Prickly Pear Jam
Dandelion Jam
Sand Plums
Canned Okra
Don’t make too much unless you want to give away
Pickled Blueberries
Dandelion Syrup
Dandelion Gin and Tonic
Cedar Jelly
Pickled Mushrooms
Canned Mushrooms
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Episode 198: Don't Throw Away the Head and Tongue - Eat It!
Wild Fish and Game Podcast
08/15/24 • 74 min
Summary:
In this episode, Justin and Adam discuss the culinary uses of the head and tongue of wild game animals. They highlight the various edible parts of the head, such as the cheeks, brain, jowls, ears, snout, and tongue. They also discuss the process of removing the head and the different preparation methods. The hosts emphasize the underutilization of the head in North America compared to other parts of the world. They explore the culinary history of head dishes in different cultures and highlight the delicious flavors and collagen-rich meat that can be found in the head. In this conversation, Adam and Justin discuss the various ways to cook and enjoy different parts of the head, including the cheeks, tongue, ears, and jowls. They emphasize the importance of using the entire animal and experimenting with different flavors and textures. They also highlight the affordability of head meat and provide tips on where to find it. Cooking methods for the head include slow roasting, simmering, boiling, and stewing. The conversation concludes with a recipe for hog head rillettes, a delicious and versatile dish made from the head meat.
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Recipes:
Moose Tongue and Black Trumpet Pizza
Takeaways:
The head of wild game animals contains various edible parts, such as the cheeks, brain, jowls, ears, snout, and tongue.
Most of the meat in the head is tougher and requires slow cooking, but it is delicious and full of collagen.
Head dishes are enjoyed in many cultures worldwide but are underutilized in North America.
The head can be removed by making an incision around the neck and separating it from the spine.
Taking the head home and using it for cooking is recommended to make the most of the animal and enjoy its flavorful meat. Using the entire animal is a sustainable and respectful approach to cooking.
Head meat is affordable and can be found at Asian, Middle Eastern, and specialty grocery stores.
Different parts of the head require specific cooking methods to make them tender and flavorful.
Head meat offers unique textures and flavors that can be enjoyed in various dishes.
Hog head rillettes is a delicious and versatile dish showcasing head meat's flavors and textures.
Stepping outside of one's comfort zone and trying unique cuts of meat can add a new dimension to culinary experiences.
Tongues and heads are often overlooked cuts of meat that can be utilized in various recipes.
Braising is a common cooking method for tongues, but they can also be seared and used in tacos or made into pate.
Becoming a person known for accepting and utilizing heads and tongues can provide endless opportunities for cooking and experimenting with flavors.
Chapters:
00:00 Introduction and Overview of the Cooking By Cut Series
03:08 Foraging for Edible Greens and Introduction to Head and Tongue Cuts
08:29 Physical Description and Removal of the Head
16:16 Culinary History of Head Dishes in Different Cultures
25:44 Reasons to Keep and Utilize the Head
28:06 Exploring the Delights of Head Meat
35:10 Cultural Delicacies: Tacos de Lengua and Hot Tongue Sandwiches
48:52 Hog Head Rillettes: A Versatile and Delicious Dish
Keywords:
head, tongue, culinary uses, edible parts, removal, preparation, underutilization, culinary history, flavors, collagen-rich meat, head meat, cooking methods, affordability, flavors, textures, cheeks, tongue, ears, jowls, slow roasting, simmering, boiling, stewing, tacos de lengua, hot tongue sandwiches, hog head rillettes
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Episode 31: Taste of the Wild w/ Evy Gebhardt
Wild Fish and Game Podcast
09/09/20 • 67 min
Questions or comments? Email us at [email protected]
Special Guest
Evy Gebhardt – Director of Business Development, Outdoors News
Follow Outdoor News on Instagram
Follow Outdoor News on Facebook
We are launching a new Podcast!
Adventures for Food will release on 13 September with bi weekly episodes.
Show Notes:
About Evy
History of Outdoor News
The Deer Show
Alaska Living
Silver Salmon
Salmon Recipes
Favorite Wild Game Recipes – Elk
Salt Substitutes
Honeydew Melon as a Tenderizer
Justin’s Cookbook, Eat Wild Game
Corn Bread Waffle and Venison Chili
Substituting Wild Game for Domestic Meat in Recipes
Getting Kids into cooking wild game
Adult onset hunters
Women only outdoor events
Embracing success and failures
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Episode 180: Butchering and Cooking Wild Game Top and Bottom Round
Wild Fish and Game Podcast
04/03/24 • 63 min
Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Top Round and Bottom of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. They also explore the uses of these cuts, such as cube steak, pot roast, stir-frying, and steak. They share preferences for whole cuts over grinding and offer recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, wild pig cured ham, barbecue smoked venison and bison gyudon.
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Takeaways:
The bottom round is commonly used for cube steak and pot roast.
The top round is versatile and can be used for stir-frying, curing, and making steaks.
Experiment with different cuts and cooking techniques to find your preferred method.
Try recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, best wild pig cured ham, barbecue smoked venison and bison gyudon.
Recipes:
Chapters:
00:00 Introduction and upcoming episodes
05:44 Discussion about upcoming activities
09:05 Introduction to the top round
12:27 Different methods of removing the top round
27:45 Introduction to the bottom round
29:39 Methods of removing the bottom round
30:40 Culinary history and cooking methods for the bottom round
31:51 Bottom Round
32:21 Uses of Bottom Round
33:14 Top Round
34:31 Cooking Techniques for Top Round
35:25 Grinding and Other Uses
37:07 Preference for Whole Cuts
38:13 Recipes: Elk Steak Gochujang Noodles
40:25 Recipes: Hot Italian Venison Sandwich
43:32 Recipes: Bourbon Venison Jerky
45:12 Recipes: Best Wild Pig Cured Ham
51:13 Recipes: Barbecue Smoked Venison
57:08 Recipes: Bison Gyudon
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FAQ
How many episodes does Wild Fish and Game Podcast have?
Wild Fish and Game Podcast currently has 214 episodes available.
What topics does Wild Fish and Game Podcast cover?
The podcast is about Podcasts, Education, Sports and Wilderness.
What is the most popular episode on Wild Fish and Game Podcast?
The episode title 'Episode 91: Venison Pizza Rolls' is the most popular.
What is the average episode length on Wild Fish and Game Podcast?
The average episode length on Wild Fish and Game Podcast is 61 minutes.
How often are episodes of Wild Fish and Game Podcast released?
Episodes of Wild Fish and Game Podcast are typically released every 7 days.
When was the first episode of Wild Fish and Game Podcast?
The first episode of Wild Fish and Game Podcast was released on Nov 30, 2019.
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