Episode 91: Venison Pizza Rolls
08/18/21 • 70 min
1 Listener
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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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
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.
Learn more about your ad choices. Visit megaphone.fm/adchoices
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!
-
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
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.
Learn more about your ad choices. Visit megaphone.fm/adchoices
Previous Episode
Episode 90: Adventures for Food - Bulls, Sharks, and Lions, oh my
Join our Founder Justin Townsend as he tells the tale of spearfishing for lionfish down in the Florida Keys. Will he catch his goal or end up bit?
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Tell your story on our Adventures For Food Podcast Series - email [email protected]
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About the Podcast:
The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food.
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Next Episode
Episode 92: The Concrete Mixer Meat Tenderizer
Justin chats with Australian hunter and wild game cook Andrew Joulianou, aka the Bald Chef. They discuss pickled rabbit, Australian hunting culture, wild goat, kangaroo steaks, tenderizing octopus in a concrete mixer, 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
Special Guest:
Andrew Joulianou:
Andrew is a hunter, angler, forager, gardener, and self taught chef. He is the founder of The Bald Chef, a website dedicated to promoting a sustainable and ethical future through the food industry and every aspect of life. On his website, you can find amazing recipes as well as products he created or locally sourced.
Follow Andrew on Instagram @thebaldchefau
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Harvesting Nature Supper Club T-Shirt (Get it here)
Recipes:
Kangaroo Steaks Marinated with you Mediterranean Spice Mix
Boudin Balls on MeatEater
Show Notes:
Podcast Episode 326: Spearfishing for Food in the Southern Hemisphere
Podcast Episode 331: The Hog Book with Jesse Griffiths
Public Land in Australia
Public Land Hunting vs Private Land Hunting
Pig hunting in Australia
Kangaroo Hunting
Kangaroo Steaks
Kangaroo Stew
Spices
Hares and Rabbits
Wild goat hunting
Wild goat meat
Perceptions on goat meat
Take me hunting in Australia
Take me hunting in Colorado
Boudin Sausage
Pickled Rabbit
Canning Venison
Tower Gardens
Spearfishing
Adventures for Food Episode 401
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