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Wild Fish and Game Podcast

Wild Fish and Game Podcast

Harvesting Nature

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1 Creator

Join Justin Townsend and the Harvesting Nature Crew as they guide you through the world of cooking wild fish and game meat, their adventures to obtain food, and the lessons learned along the way. They are also frequently joined by some of the most influential people in the world of wild food to dive deep into food conversation to positively promote the lifestyle of harvesting, cooking, and eating wild food. Harvesting Nature is a media outlet with the main focus to educate and inspire those wishing to live the outdoor lifestyle with a focus of hunting, foraging, and fishing for food. Follow along with us as we help you Find your Wilderness. Please reach out with questions and comments to [email protected]
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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.

Wild Fish and Game Podcast - Episode 91: Venison Pizza Rolls

Episode 91: Venison Pizza Rolls

Wild Fish and Game Podcast

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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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Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes

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 Pizza Rolls

Fish and Chips recipe

Wild Turkey Salad

Venison Gyro recipe - join the Wild Fish and Game Community to find it.

Show Notes:

Noodles & Nutria

Cayla's tag draws

Poodle Pointers

Pigs creating global warning

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

Tag Soup article

the issues of social media

turkey salad

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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Wild Fish and Game Podcast - Episode 56: Sous Vide Wild Game

Episode 56: Sous Vide Wild Game

Wild Fish and Game Podcast

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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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Rate This Podcast

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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

Shop Now

Show Links:

Offal Podcast Episode

Top 10 Segments of 2020 Episode

Should you Soak Wild Game in Milk

Venison Heart Hash

Oklahoma Duck Hunting and Tasting Podcast

Wild Turkey Tikka Masala

Peking Dove Recipe

Sous Vide Alligator Salad

Cleaning a Whole Turkey

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Music by Cam Pierce

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Wild Fish and Game Podcast - Episode 159: Butchering and Cooking Big Game Front Shoulders
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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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Join our Field to Fork Wild Pig Camp

Show Notes:

The Front Shoulder

Commonly destroyed

Shot placement and damaged meat

Resources for shot placement

Onx has a good article about shot placement.

Organ location

Texas heart shot and headshots

The versatility of the front shoulder

The butchering walkthrough

The Scapula, Humerous, (elbow), Radius, and Ulna

Removing the hide

Adipose tissue

Being careful around specific cuts

Removing the front quarter from the carcass

Hooves, feet, and trotters

The foreshank

“Shanks and Praises”

The arm roast, clod roast, arm chuck steak, swiss steaks

Blade roast

Flat iron

Mock tender

Thinking about ways to use the cuts

Description of collagen to gelatin process

Grinding the whole shoulders

The lean muscle can be overcooked easily

Braising, slow cooking, and smoking

Pork-based cuts vs Beef-based cuts

Justin’s Whole Roasted Pork Shoulder

Using other fats to help moisten

Mop sauce

Larding and Barding

Braising

Fitting the meat in the pot

Fond

Cooking until shreddable

Reducing the braising liquid into a sauce

Big bold flavors

Cool liquids

Sous vide and reverse sear or shred

Slow Cooker or Crock Pot

Jerked Deer Shoulder Recipe

You don’t always need fancy equipment for cooking

One shoulder break down and one shoulder kept whole

Deboned, rolled, tied, and braised roast

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Wild Fish and Game Podcast - Episode 139: Hunting Drama and Desert Antelope
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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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Subscribe to the Harvesting Nature Magazine!

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Buy our Small Batch Wild Fish and Game Seasonings

Show Notes:

How we got to hunt there

Hunting and Scouting

Eric’s past experience with this location

Zoe’s perspective

The environment

Pinon Nuts are dry

The hunting drama

Parking on state trust land

The warden is called

License debacle

Blaze orange hats fade

Catching the parkers

The hunting soap opera

Exploring

Camping

Cheap Beer Theory

Day 2

Do not look antelope in the eyes

Justin makes coffee

Antler size

Flagging with game bag

The jack rabbit

The 8th choice

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Wild Fish and Game Podcast - Episode 148: Cooking with Wild Game Fats Revisited
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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

Visit Elevated Wild’s website

Show Links:

Elevated Wild’s Article: Wild Fats – A Primer

Recipes:

BBQ Squirrel

Wild Duck Bao Buns

Alligator Curry

Lonestar Jerky

Show Notes:

Facebook Community Group

Wade and Rachel’s journey into hunting

Their opinions of hunting before they were hunters

why it’s important to have a connection to your food

A big fat doe

2-inch thick fat

Wade and Rachel’s article on wild game fats

Gallons of deer fat

Deep dives into common beliefs

Deer fat – high in saturated fats

the appearance of the fat at Room Temp

Different mouth feel

High saturated fat vs high unsaturated fat content

Rendering wild game fat

wet rendering

freezing fat before rendering

Rancid Fat

Uses for deer tallow

Deer fat suet cakes for birds

deep frying in deer fat

Pie crusts, cookies, and

cornbread recipe – replacing oil with venison tallow

HOT TIP: underbake when using deer tallow

rendering waterfowl fat

dark red/orange fat vs white fat vs yellow fat

how the diet of the bird affects the fat

duck fat shad roe

Beaver Fat

Beaver Prosciutto

beaver fat in place of olive oil

beaver tail cracklings

Oregon bear hunting

Bear and blackberry cobbler

turkey fat

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Wild Fish and Game Podcast - Episode 156: An Intro to Cooking by Cuts…the Future
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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!

Leave a Review of the Podcast

Buy our Small Batch Wild Fish and Game Seasonings

Join our Field to Fork Wild Pig Camp

Show Notes:

Pig testicles

Pig offal

Food at camp

Spiders

Cooking by cuts

Culinary history

Each cut cooks differently

Recipe for each cut

Processing your meat

Random recipe ranking website

Specifics to search for recipes

The bottom round can be similar across species

In the kitchen, they perform the same

Cooking by cut you can spread across several animals

Offal, Wobbly Bits, 5th quarter

Learn more about butchering

Different countries have different names for cuts

We are keeping the guest's episodes

Tell us about your experiences cooking by cuts.

[email protected]

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Wild Fish and Game Podcast - Episode 112: Canning and Pickling Game, Fish, and Wild Edibles
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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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Leave a Review for a chance to win a hat!

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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

Recipes:

Dill Pickles

Canned Diced Tomatoes

Fermented Dill Pickles

Quick Pickled Cucumbers

Pickled Ramps

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

Home Canning Kit

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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Wild Fish and Game Podcast - Episode 198: Don't Throw Away the Head and Tongue - Eat It!
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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 Muffle Stew

Moose Tongue and Black Trumpet Pizza

Venison Tongue Pate

Venison Tongue Sushi

Deer Tongue Tacos

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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Wild Fish and Game Podcast - Episode 31: Taste of the Wild w/ Evy Gebhardt
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09/09/20 • 67 min

Rate This Podcast

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

Outdoor News Website

Taste of the Wild Website

We are launching a new Podcast!

Adventures for Food will release on 13 September with bi weekly episodes.

Blaze Orange Hats and Caps

Show Notes:

About Evy

History of Outdoor News

The Deer Show

Junior Pro Team

Alaska Living

Silver Salmon

Salmon Recipes

Favorite Wild Game Recipes – Elk

Salt Substitutes

Honeydew Melon as a Tenderizer

Mayo for Searing Meat

Taste of the Wild

Justin’s Cookbook, Eat Wild Game

Tuna Head Soup

Corn Bread Waffle and Venison Chili

Substituting Wild Game for Domestic Meat in Recipes

Beer Pairing Article

Sausage Making Recipes

Getting Kids into cooking wild game

Adult onset hunters

Women only outdoor events

Embracing success and failures

--- Send in a voice message: https://anchor.fm/harvestingnature/message

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Wild Fish and Game Podcast - Episode 180: Butchering and Cooking Wild Game Top and Bottom Round
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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:

Elk Steak Gochujang Noodles

Hot Italian Venison Sandwich

Bourbon Venison Jerky

Best Cured Wild Pig Ham

BBQ Smoked Venison

Venison Pastrami

Bison Gyudon

Dashi Stock Recipe

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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