On this episode of Huntavore, the Emperor’s Table continues to fill up as the Missouri Woods &amp; Water hosts, Nathan, Micha, and Andy join Nick for a fantastic chat.  We talk about celebration meals, including Nathan enjoying venison steak with his boy.  Things go sideways as Nick loses power, but the gang finishes with their submission to the Emperor's Table.  Join us for a great episode of Huntavore.On today’s episode Nick is joined by the whole crew from Missouri Woods &amp; Water Podcast, Nathan, Micha, and Andy.  These guys are always looking to hang out together, or find a way to be outdoors.  The guys like to chase coyotes as much as deer, yet cautious of putting one on a grill or smoker.  However, Micha has a love for red meat; beef and venison alike.  Something he prides himself in is his smoked beef tongue.  A very underused cut, yet surprises a lot of naysayers  with a wonder flavor that isn't off putting.  To finish, the three present their submissions to the Emperor’s Table, adding to the wonderful bounty.  Check these guys out at the Missouri Woods &amp; Water Podcast on Sportsmen’s Empire.Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content!Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

On this episode of Huntavore, the Emperor’s Table continues to fill up as the Missouri Woods &amp; Water hosts, Nathan, Micha, and Andy join Nick for a fantastic chat.  We talk about celebration meals, including Nathan enjoying venison steak with his boy.  Things go sideways as Nick loses power, but the gang finishes with their submission to the Emperor's Table.  Join us for a great episode of Huntavore.On today’s episode Nick is joined by the whole crew from Missouri Woods &amp; Water Podcast, Nathan, Micha, and Andy.  These guys are always looking to hang out together, or find a way to be outdoors.  The guys like to chase coyotes as much as deer, yet cautious of putting one on a grill or smoker.  However, Micha has a love for red meat; beef and venison alike.  Something he prides himself in is his smoked beef tongue.  A very underused cut, yet surprises a lot of naysayers  with a wonder flavor that isn't off putting.  To finish, the three present their submissions to the Emperor’s Table, adding to the wonderful bounty.  Check these guys out at the Missouri Woods &amp; Water Podcast on Sportsmen’s Empire.Check out the <a href="https://sportsmensempire.com/" rel="nofollow" target="_blank">Sportsmen's Empire Podcast Network</a> for more relevant outdoor content!Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: <a href="https://bit.ly/2NIr0Xj" rel="nofollow" target="_blank">https://bit.ly/2NIr0Xj</a>Coupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: <a href="https://www.umaidry.com/pages/huntavore?utm_source=podcast&amp;utm_medium=influencer&amp;utm_campaign=huntavore&amp;utm_content=episode_1" rel="nofollow" target="_blank">bit.ly/3WhfnnX</a>Sign up for the newsletter for 10% off

Huntavore - Emperor’s Table Series: Nathan, Micha & Andy, Missouri Woods & Water

On this episode of Huntavore, Nick is joined by host of the Pennsylvania Woodsmen Podcast, Mitchell Shirk.  Together the guys unpack the unique hunting traditions of Pennsylvania, and how they also relate to many of the Northern states' big woods traditions.  Mitchell also tells about bears and bear hunting, a practice that gets him very excited.  And to finish off the discussion, Mitchell lays out his favorite celebration meal, and his dish to pass at the Emperor's Table.  Thanks for tuning in, and enjoy this episode of Huntavore.Mitchell Shirk says that he didn’t find podcasting, but podcasting found him.  As host of the Pennsylvania Woodsman Podcast, he brings a unique skill set of hunting big woods for deer and bears with coordinated drives. These drives could be a few friends and a woodlot, to 20+ hunters over several miles.  Bringing a team effort to a normally solo style of hunt.  Hunting for black bear specifically becomes a huge trophy, for the fact that in a no bait state, and given the range of bears coming into range of shooter is rare.  Mitchell tells the story of how his and his grandfather share getting their first bears on the same hunt.  Being a novice in the kitchen, Mitchell appreciates using minimal to basic seasonings on wild game, letting the flavor of the animal come through.  Mitchell is a regular contributor to the Sportsmen’ Empire network, and you can follow along with him @pennsylvaniawoodsmanpodcast on Instagram.Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content!Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

On this episode of Huntavore, Nick is joined by host of the Pennsylvania Woodsmen Podcast, Mitchell Shirk.  Together the guys unpack the unique hunting traditions of Pennsylvania, and how they also relate to many of the Northern states' big woods traditions.  Mitchell also tells about bears and bear hunting, a practice that gets him very excited.  And to finish off the discussion, Mitchell lays out his favorite celebration meal, and his dish to pass at the Emperor's Table.  Thanks for tuning in, and enjoy this episode of Huntavore.Mitchell Shirk says that he didn’t find podcasting, but podcasting found him.  As host of the Pennsylvania Woodsman Podcast, he brings a unique skill set of hunting big woods for deer and bears with coordinated drives. These drives could be a few friends and a woodlot, to 20+ hunters over several miles.  Bringing a team effort to a normally solo style of hunt.  Hunting for black bear specifically becomes a huge trophy, for the fact that in a no bait state, and given the range of bears coming into range of shooter is rare.  Mitchell tells the story of how his and his grandfather share getting their first bears on the same hunt.  Being a novice in the kitchen, Mitchell appreciates using minimal to basic seasonings on wild game, letting the flavor of the animal come through.  Mitchell is a regular contributor to the Sportsmen’ Empire network, and you can follow along with him @pennsylvaniawoodsmanpodcast on Instagram.Check out the <a href="https://sportsmensempire.com/" rel="nofollow" target="_blank">Sportsmen's Empire Podcast Network</a> for more relevant outdoor content!Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: <a href="https://bit.ly/2NIr0Xj" rel="nofollow" target="_blank">https://bit.ly/2NIr0Xj</a>Coupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: <a href="https://www.umaidry.com/pages/huntavore?utm_source=podcast&amp;utm_medium=influencer&amp;utm_campaign=huntavore&amp;utm_content=episode_1" rel="nofollow" target="_blank">bit.ly/3WhfnnX</a>Sign up for the newsletter for 10% off

Emperor’s Table Series: Mitchell Shirk

Andrew Muntz

Paul Campbell

On this episode of Huntavore, Nick calls up Andrew Muntz and Paul Campbell of the Ohio Outdoors Podcast.  This duo is a great pairing, Andrew, being a whitetail guy and Paul, a Turkey fanatic.  Nick does a fly by on how their 2023 seasons went and their follow up celebration meal, that may surprise you.  In addition Nick gets into the details of what each of the guys would bring to the Emperor’s Table, where Paul does a culinary flex on his Turkey dish.  All this and a bunch of fun on this episode of Huntavore.Andrew and Paul are hosts of the Ohio Outdoors Podcast, and Paul being the host of How to Hunt Turkeys, both airing on Sportsmens Empire.  Andrew is an accomplished bowhunter who loves nothing better than chasing whitetails.  Paul, is a turkey guy through and through, and with the help from Andrew, got back into chasing deer.  Both guys were successful this year in the deer woods.  Andrew went through many ups and downs, close encounters and near misses that made for an epic tale of getting his Thanksgiving buck.  For his celebration meal, Andrew went beyond just utilizing, and donated that buck to Farmers &amp; Hunters feeding the Hungry.  Paul was able to harvest 3 deer in 18 minutes giving him a load of venison right now.  His go to was backstrap done up in the smoker, paired with a hand chopped chimichurri.  Now to the Emperor's Table, Paul goes for the fences with a Citrus Brined Smoked Wild Turkey,  and Andrew submits another fried walleye submission, using his wife’s breading mix and Paul’s tartar sauce.Go and check out the Ohio Outdoor Podcast and How to Hunt Turkeys both on Sportsmen's Empire.Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content!Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

On this episode of Huntavore, Nick calls up Andrew Muntz and Paul Campbell of the Ohio Outdoors Podcast.  This duo is a great pairing, Andrew, being a whitetail guy and Paul, a Turkey fanatic.  Nick does a fly by on how their 2023 seasons went and their follow up celebration meal, that may surprise you.  In addition Nick gets into the details of what each of the guys would bring to the Emperor’s Table, where Paul does a culinary flex on his Turkey dish.  All this and a bunch of fun on this episode of Huntavore.Andrew and Paul are hosts of the Ohio Outdoors Podcast, and Paul being the host of How to Hunt Turkeys, both airing on Sportsmens Empire.  Andrew is an accomplished bowhunter who loves nothing better than chasing whitetails.  Paul, is a turkey guy through and through, and with the help from Andrew, got back into chasing deer.  Both guys were successful this year in the deer woods.  Andrew went through many ups and downs, close encounters and near misses that made for an epic tale of getting his Thanksgiving buck.  For his celebration meal, Andrew went beyond just utilizing, and donated that buck to Farmers &amp; Hunters feeding the Hungry.  Paul was able to harvest 3 deer in 18 minutes giving him a load of venison right now.  His go to was backstrap done up in the smoker, paired with a hand chopped chimichurri.  Now to the Emperor's Table, Paul goes for the fences with a Citrus Brined Smoked Wild Turkey,  and Andrew submits another fried walleye submission, using his wife’s breading mix and Paul’s tartar sauce.Go and check out the Ohio Outdoor Podcast and How to Hunt Turkeys both on Sportsmen's Empire.Check out the <a href="https://sportsmensempire.com/" rel="nofollow" target="_blank">Sportsmen's Empire Podcast Network</a> for more relevant outdoor content! Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: <a href="https://bit.ly/2NIr0Xj" rel="nofollow" target="_blank">https://bit.ly/2NIr0Xj</a>Coupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: <a href="https://www.umaidry.com/pages/huntavore?utm_source=podcast&amp;utm_medium=influencer&amp;utm_campaign=huntavore&amp;utm_content=episode_1" rel="nofollow" target="_blank">bit.ly/3WhfnnX</a>Sign up for the newsletter for 10% off

Emperor’s Table Series: Andrew Muntz & Paul Campbell

Marcus Ewing

On this episode of Huntavore, Nick launches a new ongoing series, the Emperor’s Table.  A pseudo-ideal event where creators of the Sportsmen’s Empire are invited to share their go-to sharable wild game meals.  First entry on the menu is given to us by Marcus Ewing, host of the Average Conservationist and Michigan Wild podcasts.  Conversation revolves around “average” moments in the field, taking advantage of the outdoors in the winter, and Marcus lays out his rendition of a classic party pleaser, and angler’s go-to that will for sure go over well.  Pull up a seat to the Emperor’s Table on this episode of Huntavore.Marcus is a Native to Michigan and has a heart for the outdoors.  Marcus tells us about his shortened deer season this year because of a job change, and some of his favorite “average” hunter experiences.  Some of which were captured on trail cameras.  A very cool snapshot of him at full draw on a buck, and then a series of photos we can all relate to; early triumph, sobering realization, and defeat.  Wildgame wise, Marcus finds himself in the basic, unadulterated camp.  Live fire from a grill or smoker, salt, pepper, garlic.  He lets the animal dictate the flavor, rather than try something to fancy that could overpower the taste.  His culinary practice is also in that basic category so keeping things simple and uncomplicated helps him create wonderful meals for his friends and family.Marcus’ contribution to the Emperor’s Table is Fried Walleye.  A midwest staple fish; white, flaky meat, mild flavor.  Heating oil in a cast iron skillet, going for the shallow fry, Marcus is a wet batter guy, cutting his whole fillets into thirds, coating in a batter that uses a citrus flavored light beer.  Nick adds a tip, by cutting your fillets on a bias, 45 degree angle, to get more surface area and get more crunch.  To take his humble offering to the next level, Marcus says to turn those fried pieces into amazing tacos.  Cabbage slaw, wetted down with crema, lime, and any seasoning that fits your fancy.  Make sure to stop by and grab a listen to Marcus on the Average Conservationist and Michigan Wild Podcasts, both on Sportsmen’s Empire.Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content!Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

On this episode of Huntavore, Nick launches a new ongoing series, the Emperor’s Table.  A pseudo-ideal event where creators of the Sportsmen’s Empire are invited to share their go-to sharable wild game meals.  First entry on the menu is given to us by Marcus Ewing, host of the Average Conservationist and Michigan Wild podcasts.  Conversation revolves around “average” moments in the field, taking advantage of the outdoors in the winter, and Marcus lays out his rendition of a classic party pleaser, and angler’s go-to that will for sure go over well.  Pull up a seat to the Emperor’s Table on this episode of Huntavore.Marcus is a Native to Michigan and has a heart for the outdoors.  Marcus tells us about his shortened deer season this year because of a job change, and some of his favorite “average” hunter experiences.  Some of which were captured on trail cameras.  A very cool snapshot of him at full draw on a buck, and then a series of photos we can all relate to; early triumph, sobering realization, and defeat.  Wildgame wise, Marcus finds himself in the basic, unadulterated camp.  Live fire from a grill or smoker, salt, pepper, garlic.  He lets the animal dictate the flavor, rather than try something to fancy that could overpower the taste.  His culinary practice is also in that basic category so keeping things simple and uncomplicated helps him create wonderful meals for his friends and family.Marcus’ contribution to the Emperor’s Table is Fried Walleye.  A midwest staple fish; white, flaky meat, mild flavor.  Heating oil in a cast iron skillet, going for the shallow fry, Marcus is a wet batter guy, cutting his whole fillets into thirds, coating in a batter that uses a citrus flavored light beer.  Nick adds a tip, by cutting your fillets on a bias, 45 degree angle, to get more surface area and get more crunch.  To take his humble offering to the next level, Marcus says to turn those fried pieces into amazing tacos.  Cabbage slaw, wetted down with crema, lime, and any seasoning that fits your fancy.  Make sure to stop by and grab a listen to Marcus on the Average Conservationist and Michigan Wild Podcasts, both on Sportsmen’s Empire.Check out the <a href="https://sportsmensempire.com/" rel="nofollow" target="_blank">Sportsmen's Empire Podcast Network</a> for more relevant outdoor content!Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: <a href="https://bit.ly/2NIr0Xj" rel="nofollow" target="_blank">https://bit.ly/2NIr0Xj</a>Coupon Code 10% off: HUNT10Umai DryInstagram: @umaidryWebsite: <a href="https://www.umaidry.com/pages/huntavore?utm_source=podcast&amp;utm_medium=influencer&amp;utm_campaign=huntavore&amp;utm_content=episode_1" rel="nofollow" target="_blank">bit.ly/3WhfnnX</a>Sign up for the newsletter for 10% off

Emperor's Table Series: Marcus Ewing

Jonah Curtis

On this episode of Huntavore, Nick is joined by Jonah Curtis, an impressive gardener and small game aficionado.  They unpack a whole range of topics on a number of rabbit trails that eventually lead into squirrels, rabbits.  Discussions revolve around a mild taste and flavor,  How a few bag limits add up fast, simple easy preparations are sometimes the best, and Nick has the opportunity to try something completely new, raccoon.  Jonah gives some advice with cooking a ring tailed bandit.  Plenty of delicious tid bits on this episode of Huntavore.Small game hunting is an absolute must this time of year.  Now that the rush and intensity of deer season is over, a walk in the woods with friends or family is a breath of fresh air.  And besides, it's time to get payback on those bushytails for acting like that huge buck behind you. Jonah lays out a couple of his favorite ways to use squirrel, fried and shredded.  He equates it bluegill with the pan fried, there are a hundred recipes, but fried squirrel done right is tops.  The second is braised and shredded.  The mild flavor makes it a great companion to dumplings and pot pies.  Rabbit is similar and boasts a larger bounty.  While Jonah farm raised his, a couple bag limits of rabbits would fill the freezer pretty quick.  Great way to diversify the freezer.  Nick had the opportunity to bag a large raccoon boar.  This has been on his list to take and try and that day has come.  The meat looks rich, and is covered in loads of fat.  Trimming the fat and glands helps in any off flavors, but Jonah gives a few tips when preparing your raccoon for a tasty treat.Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content!Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10 Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% off

On this episode of Huntavore, Nick is joined by Jonah Curtis, an impressive gardener and small game aficionado.  They unpack a whole range of topics on a number of rabbit trails that eventually lead into squirrels, rabbits.  Discussions revolve around a mild taste and flavor,  How a few bag limits add up fast, simple easy preparations are sometimes the best, and Nick has the opportunity to try something completely new, raccoon.  Jonah gives some advice with cooking a ring tailed bandit.  Plenty of delicious tid bits on this episode of Huntavore.Small game hunting is an absolute must this time of year.  Now that the rush and intensity of deer season is over, a walk in the woods with friends or family is a breath of fresh air.  And besides, it's time to get payback on those bushytails for acting like that huge buck behind you. Jonah lays out a couple of his favorite ways to use squirrel, fried and shredded.  He equates it bluegill with the pan fried, there are a hundred recipes, but fried squirrel done right is tops.  The second is braised and shredded.  The mild flavor makes it a great companion to dumplings and pot pies.  Rabbit is similar and boasts a larger bounty.  While Jonah farm raised his, a couple bag limits of rabbits would fill the freezer pretty quick.  Great way to diversify the freezer.  Nick had the opportunity to bag a large raccoon boar.  This has been on his list to take and try and that day has come.  The meat looks rich, and is covered in loads of fat.  Trimming the fat and glands helps in any off flavors, but Jonah gives a few tips when preparing your raccoon for a tasty treat.Check out the <a href="https://sportsmensempire.com/" rel="nofollow" target="_blank">Sportsmen's Empire Podcast Network</a> for more relevant outdoor content!Show Sponsors:Tappecue Meat ProbesInstagram: @tappecueWebsite: <a href="https://bit.ly/2NIr0Xj" rel="nofollow" target="_blank">https://bit.ly/2NIr0Xj</a>Coupon Code 10% off: HUNT10 Umai DryInstagram: @umaidryWebsite: <a href="https://www.umaidry.com/pages/huntavore?utm_source=podcast&amp;utm_medium=influencer&amp;utm_campaign=huntavore&amp;utm_content=episode_1" rel="nofollow" target="_blank">bit.ly/3WhfnnX</a>Sign up for the newsletter for 10% off

Small Game, Big Bounty with Jonah Curtis

On this episode of Huntavore we sink our teeth into next level meat crafting.  Nick digitally sits down with Thea Lopatka, owner of Umai Dry.  Together they discuss old world meat crafting from the home kitchen.  Creating salamis, dry sausage, and dry aged large cuts of meats in a safe, easy to produce method of sealing ground meat or whole muscle into a synthetic bag or casing that allows air and moisture to pass through.  After talking about how beneficial bacteria, lowering pH, cure, and salt work as layers of safety, the discussion opens up to seasonings, rates of drying, and being able to enjoy and share a very unique treat that will certainly turn some heads, and get mouths watering.  Dig out those old chemistry notes, and make space in your fridge for this episode of Huntavore.Umai Dry is a family owned business located in Minnesota, They were given the opportunity to work with a synthetic material that allows air and moisture to pass through and apply it to a use with food.  Thea, someone who is very educated on the subject of meat crafting, explains that by vacuum sealing a whole muscle cut in a bag, the meat can be dry aged.  A process that used to be reserved for curing chambers that needed to be cleaned and humidity regulated to prevent hard casing.  While it can be a good investment for a hobbyist meat crafter, most of us have a refrigerator in our kitchens.  The fine pores in the bag regulate moisture loss and oxidation, so by using a frost free refrigerator that conditions the air with a fan and compressor the aging can happen in your kitchen.  For charcuterie, salami, and dry sausage they process is much the same, with some added steps in the mixing process.  For salami and dry sausage, mixing in a bacterium culture and dextrose slurry works on the meat much like yeast works (yeast raising the dough with CO2, bacterium culture lowering the pH).Note:  When I was making a batch of sujuk dry sausage I started in the garage fridge in an uninsulated shop.  Thea recommended bringing the sujuk into the house fridge. Merely for the reason that the fan and compressor would be working more than the garage fridge.  After making the switch I had my first sausage get to target weight (10 weeks).  Nick, is waiting 10 weeks to eat dry sausage worth it?  Honest opinion, ABSOLUTELY!Need some resources: DrybagSteak.comDry Aging &amp; Charcuterie with UMAi DrySign up for the newsletter for 10% off: http://bit.ly/3WhfnnX Check out the Sportsmen's Empire Podcast Network for more awesome content!

On this episode of Huntavore we sink our teeth into next level meat crafting.  Nick digitally sits down with Thea Lopatka, owner of Umai Dry.  Together they discuss old world meat crafting from the home kitchen.  Creating salamis, dry sausage, and dry aged large cuts of meats in a safe, easy to produce method of sealing ground meat or whole muscle into a synthetic bag or casing that allows air and moisture to pass through.  After talking about how beneficial bacteria, lowering pH, cure, and salt work as layers of safety, the discussion opens up to seasonings, rates of drying, and being able to enjoy and share a very unique treat that will certainly turn some heads, and get mouths watering.  Dig out those old chemistry notes, and make space in your fridge for this episode of Huntavore.Umai Dry is a family owned business located in Minnesota, They were given the opportunity to work with a synthetic material that allows air and moisture to pass through and apply it to a use with food.  Thea, someone who is very educated on the subject of meat crafting, explains that by vacuum sealing a whole muscle cut in a bag, the meat can be dry aged.  A process that used to be reserved for curing chambers that needed to be cleaned and humidity regulated to prevent hard casing.  While it can be a good investment for a hobbyist meat crafter, most of us have a refrigerator in our kitchens.  The fine pores in the bag regulate moisture loss and oxidation, so by using a frost free refrigerator that conditions the air with a fan and compressor the aging can happen in your kitchen.  For charcuterie, salami, and dry sausage they process is much the same, with some added steps in the mixing process.  For salami and dry sausage, mixing in a bacterium culture and dextrose slurry works on the meat much like yeast works (yeast raising the dough with CO2, bacterium culture lowering the pH).Note:  When I was making a batch of sujuk dry sausage I started in the garage fridge in an uninsulated shop.  Thea recommended bringing the sujuk into the house fridge. Merely for the reason that the fan and compressor would be working more than the garage fridge.  After making the switch I had my first sausage get to target weight (10 weeks).  Nick, is waiting 10 weeks to eat dry sausage worth it?  Honest opinion, ABSOLUTELY!Need some resources: <a href="http://DrybagSteak.com" rel="nofollow" target="_blank">DrybagSteak.com</a>Dry Aging &amp; Charcuterie with UMAi DrySign up for the newsletter for 10% off: <a href="http://bit.ly/3WhfnnX" rel="nofollow" target="_blank">http://bit.ly/3WhfnnX</a> Check out the <a href="https://sportsmensempire.com/" rel="nofollow" target="_blank">Sportsmen's Empire Podcast Network</a> for more awesome content!

Old World Meat Crafting with Umai Dry

On this Episode of Huntavore it's just you and Nick kicking off 2023.  He goes into detail about a specific hind quarter cut, the eye round.  What are its characteristics, how tender is it, how it reacts to cooking, and chats about 2 successful dishes with this cut. Hope you're in the mood for asian.  Secondly, he touches on how small game is going to be a priority here while there is not ice yet, and elaborates about a “Stocktail” that can add a savory twist to your cocktail hour.  Get your appetite ready for this episode of Huntavore.This episode is Nick breaking down the eye round cut from a hind leg.  The eye round is a wonderful cut to use when used correctly.  Long muscle grain, and very lean, the eye round is best treated as a whole cut or in the case of his two dishes, best sliced, marinaded, then seared.  On a scale of tenderness, Nick gives it a 3 out of 4 for being quite tender.  For cooking variability he gives it 2 out of 4, high quick heat is what we are going for.  Eye round serves as an almost perfect cut for a couple asian dishes.  A ramen bowl, that also uses your stock to create a broth, and a mongolian venison stir fry that was an absolute grand slam with Nick’s kids.  Here is the blog recipe for the Venison Ramen: https://sportsmensempire.com/blog/wildgame-ramenNick is also attempting to bring “stocktails” back into the cocktail hour.  In the 60’s along with the Bloody Mary, two drinks were made with their base being broth or stock.  The Bull Shot and Bloody Bull were stock and vodka, seasoned with salt and pepper, celery salt, and tabasco.  Nick made the switch to venison stock and adobo sauce and gave it the new name the “Buck Shot”.  For a play on tracking your deer, the “Blood Trail” is the Buck shot, served with frozen tomato juice or Bloody Mary Mix.  as the cubes melt, they release their flavor and spice, and as they melt further, the flavor gets stronger.  And just like trailing your hit buck, it finishes with a lot of excitement.  Look for both the Stir Fry and Stocktail recipes to be posted soon at the Sportsmen’s Empire Blog.Check out the Sportsmen's Empire Podcast Network for more awesome content!

On this Episode of Huntavore it's just you and Nick kicking off 2023.  He goes into detail about a specific hind quarter cut, the eye round.  What are its characteristics, how tender is it, how it reacts to cooking, and chats about 2 successful dishes with this cut. Hope you're in the mood for asian.  Secondly, he touches on how small game is going to be a priority here while there is not ice yet, and elaborates about a “Stocktail” that can add a savory twist to your cocktail hour.  Get your appetite ready for this episode of Huntavore.This episode is Nick breaking down the eye round cut from a hind leg.  The eye round is a wonderful cut to use when used correctly.  Long muscle grain, and very lean, the eye round is best treated as a whole cut or in the case of his two dishes, best sliced, marinaded, then seared.  On a scale of tenderness, Nick gives it a 3 out of 4 for being quite tender.  For cooking variability he gives it 2 out of 4, high quick heat is what we are going for.  Eye round serves as an almost perfect cut for a couple asian dishes.  A ramen bowl, that also uses your stock to create a broth, and a mongolian venison stir fry that was an absolute grand slam with Nick’s kids.  Here is the blog recipe for the Venison Ramen: <a href="https://sportsmensempire.com/blog/wildgame-ramen" rel="nofollow" target="_blank">https://sportsmensempire.com/blog/wildgame-ramen</a>Nick is also attempting to bring “stocktails” back into the cocktail hour.  In the 60’s along with the Bloody Mary, two drinks were made with their base being broth or stock.  The Bull Shot and Bloody Bull were stock and vodka, seasoned with salt and pepper, celery salt, and tabasco.  Nick made the switch to venison stock and adobo sauce and gave it the new name the “Buck Shot”.  For a play on tracking your deer, the “Blood Trail” is the Buck shot, served with frozen tomato juice or Bloody Mary Mix.  as the cubes melt, they release their flavor and spice, and as they melt further, the flavor gets stronger.  And just like trailing your hit buck, it finishes with a lot of excitement.  Look for both the Stir Fry and Stocktail recipes to be posted soon at the Sportsmen’s Empire Blog.Check out the <a href="https://sportsmensempire.com/" rel="nofollow" target="_blank">Sportsmen's Empire Podcast Network</a> for more awesome content!

Venison Eye Round and Stocktails

On this episode of Huntavore, the chat goes beyond the meat and dives into the extras: organs, bones, hides, venison tallow even.  Nick is joined by Canadian guide, wild edibles connoisseur, and all around culinary adventurer, Stevie_funfur.  Together they pick over the pieces that are usually an afterthought when processing venison.  Which organs are they keeping and how does Steve prepare his for the kitchen, how stock and broth are both super important, and some possible avenues for  deer tallow.  Time for us to pick over what's left and glean some tasty tidbits on this episode of Huntavore.Steve is a guide, wild edibles teacher, and all around cool dude who loves to play with his food.  From forage to gardens, Steve is adding to his diet and taking less away from the grocery store and the established food system.  Nick sought out Stevie after following along with his instagram stories of aging his whitetail doe in the far north, actually using a space heater and blankets to keep her from freezing solid.  On top of that, he was keeping the hide, scraping and salting to give to a craftsman who could turn it into leather.  First being a super cool idea, Nick also wanted to turn the conversation into using those under-used bits that get lost in the whole process of getting a deer in the freezer. Organs and items from the gut pile and how that can be a very intimidating aspect of hunting.  Liver and kidneys were the focus.  Broth and stock was also a great chat because of all the value it provides as a dish base and a powerful way to intake nutrients.  Lastly the guys chat about the assumed bad flavored venison tallow.  While it has an amino acid that makes the fat coat the mouth, it can be used for a whole number of crafts and uses.  For more info on Steve, follow along with him on his instagram @stevie_funfurCheck out the Sportsmen's Empire Podcast Network for more awesome content!

On this episode of Huntavore, the chat goes beyond the meat and dives into the extras: organs, bones, hides, venison tallow even.  Nick is joined by Canadian guide, wild edibles connoisseur, and all around culinary adventurer, Stevie_funfur.  Together they pick over the pieces that are usually an afterthought when processing venison.  Which organs are they keeping and how does Steve prepare his for the kitchen, how stock and broth are both super important, and some possible avenues for  deer tallow.  Time for us to pick over what's left and glean some tasty tidbits on this episode of Huntavore.Steve is a guide, wild edibles teacher, and all around cool dude who loves to play with his food.  From forage to gardens, Steve is adding to his diet and taking less away from the grocery store and the established food system.  Nick sought out Stevie after following along with his instagram stories of aging his whitetail doe in the far north, actually using a space heater and blankets to keep her from freezing solid.  On top of that, he was keeping the hide, scraping and salting to give to a craftsman who could turn it into leather.  First being a super cool idea, Nick also wanted to turn the conversation into using those under-used bits that get lost in the whole process of getting a deer in the freezer. Organs and items from the gut pile and how that can be a very intimidating aspect of hunting.  Liver and kidneys were the focus.  Broth and stock was also a great chat because of all the value it provides as a dish base and a powerful way to intake nutrients.  Lastly the guys chat about the assumed bad flavored venison tallow.  While it has an amino acid that makes the fat coat the mouth, it can be used for a whole number of crafts and uses.  For more info on Steve, follow along with him on his instagram @<a href="https://www.instagram.com/stevie_funfur/#" rel="nofollow" target="_blank">stevie_funfur</a>Check out the <a href="https://sportsmensempire.com/" rel="nofollow" target="_blank">Sportsmen's Empire Podcast Network</a> for more awesome content!

Utilization beyond the meat with Stevie fun_fur

Simon Majumdar

On this episode of Huntavore, Nick has a bucket list chat with food writer and Food Network personality, Simon Majumdar.  Simon lays out some knowledge and history of venison, including how venison has been viewed in the UK and how it differs here in the US.  Discussions on Tikka Masala, using yogurt as a marinade, and a food game called Good, Better, Best featuring a winter favorite, Pot Roast.  Pour yourself a dark pint, and settle in on this episode of Huntavore.Nick is joined by Simon Majumdar, food writer, podcaster, and Food Network personality.  Simon has been around the world, tasting food, understanding where it comes from, and how things are prepared.  In fact food is the language of his family.  “What have you been eating?”  instead of the usual “how are you?”  Growing up in the United Kingdom,  Simon had the experience of enjoying several types of deer; muntjac, roe, and red stag to name a few.  Given the system of how game is managed over there, you can purchase some from your butcher or market.  Here in the US, it is a different story.  Simon shows a real appreciation for hunting and fishing, because it is an effective tool for managing the landscape, and a more personally important reason, the wonderful wild meat.A large takeaway that Nick got from this discussion with Simon is that the US is quite narrow in the way venison is prepared versus how it is prepared in the UK and in Europe.  Steaks, Straps, and burger reign supreme in what comes out of processors today.  Simon is encouraged that North American hunters are beginning to venture out past the normal smoked backstrap and trying new dishes.  Tradition is important, and old dishes need to be made, but can we make room for new traditions to be made?Check out the Sportsmen's Empire Podcast Network for more awesome content! Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10

On this episode of Huntavore, Nick has a bucket list chat with food writer and Food Network personality, Simon Majumdar.  Simon lays out some knowledge and history of venison, including how venison has been viewed in the UK and how it differs here in the US.  Discussions on Tikka Masala, using yogurt as a marinade, and a food game called Good, Better, Best featuring a winter favorite, Pot Roast.  Pour yourself a dark pint, and settle in on this episode of Huntavore.Nick is joined by Simon Majumdar, food writer, podcaster, and Food Network personality.  Simon has been around the world, tasting food, understanding where it comes from, and how things are prepared.  In fact food is the language of his family.  “What have you been eating?”  instead of the usual “how are you?”  Growing up in the United Kingdom,  Simon had the experience of enjoying several types of deer; muntjac, roe, and red stag to name a few.  Given the system of how game is managed over there, you can purchase some from your butcher or market.  Here in the US, it is a different story.  Simon shows a real appreciation for hunting and fishing, because it is an effective tool for managing the landscape, and a more personally important reason, the wonderful wild meat.A large takeaway that Nick got from this discussion with Simon is that the US is quite narrow in the way venison is prepared versus how it is prepared in the UK and in Europe.  Steaks, Straps, and burger reign supreme in what comes out of processors today.  Simon is encouraged that North American hunters are beginning to venture out past the normal smoked backstrap and trying new dishes.  Tradition is important, and old dishes need to be made, but can we make room for new traditions to be made?Check out the <a href="https://sportsmensempire.com/" rel="nofollow" target="_blank">Sportsmen's Empire Podcast Network</a> for more awesome content! Tappecue Meat ProbesInstagram: @tappecueWebsite: <a href="https://bit.ly/2NIr0Xj" rel="nofollow" target="_blank">https://bit.ly/2NIr0Xj</a>Coupon Code 10% off: HUNT10

Venison: Here and Abroad with Simon Majumdar

In this episode of Huntavore, the holidays are fast approaching.  Thanksgiving is here at the end of the week, and that ushers in the arrival of gatherings, parties, and opportunities to share our hard earned harvest.  Chef Rob Chiappone joins us again to talk tips and tricks to making food during these festivals.  We talk turkey for thanksgiving, roasting whole, and also breaking the bird down and treating specific cuts separately.  We jump into Christmas and talk big bold presentations of a whole leg roast and wellington, and finish up with Hors D'oeuvre for New Years.  Let this chat get the season started, and meal prep wheels turning on this episode of Huntavore.Nick is joined by friend and returning guest Rob Chiappone, a private chef and fan of the wild harvest.  The two together talk about the upcoming holiday season, kicking off with Nick’s favorite, Thanksgiving.  This is the time where using your wild turkey would be an amazing opportunity. Nick suggests, with the differences in how dark meat and white meat should be treated, a turkey could be broken down.  Taking off the breast as a whole breast, and roasting.  The leg and thighs could be slow cooked for longer then.  Sous vide would be a great way to do that.  Nick had good results with 155* for 36 hours.  Yes, that's a long time, but the machine is doing the cooking, not you.  We get into Wellington construction and making hollandaise sauce and finish up with some appetizer ideas.  Rob and Nick also touch on the backstrap, a step into Huntavore’s head to Hoof, where we lay out its location, its structure, and characteristics that help in being able to cook it. Check out the Sportsmen's Empire Podcast Network for more awesome content!Tappecue Meat ProbesInstagram: @tappecueWebsite: https://bit.ly/2NIr0XjCoupon Code 10% off: HUNT10     

In this episode of Huntavore, the holidays are fast approaching.  Thanksgiving is here at the end of the week, and that ushers in the arrival of gatherings, parties, and opportunities to share our hard earned harvest.  Chef Rob Chiappone joins us again to talk tips and tricks to making food during these festivals.  We talk turkey for thanksgiving, roasting whole, and also breaking the bird down and treating specific cuts separately.  We jump into Christmas and talk big bold presentations of a whole leg roast and wellington, and finish up with Hors D'oeuvre for New Years.  Let this chat get the season started, and meal prep wheels turning on this episode of Huntavore.Nick is joined by friend and returning guest Rob Chiappone, a private chef and fan of the wild harvest.  The two together talk about the upcoming holiday season, kicking off with Nick’s favorite, Thanksgiving.  This is the time where using your wild turkey would be an amazing opportunity. Nick suggests, with the differences in how dark meat and white meat should be treated, a turkey could be broken down.  Taking off the breast as a whole breast, and roasting.  The leg and thighs could be slow cooked for longer then.  Sous vide would be a great way to do that.  Nick had good results with 155* for 36 hours.  Yes, that's a long time, but the machine is doing the cooking, not you.  We get into Wellington construction and making hollandaise sauce and finish up with some appetizer ideas.  Rob and Nick also touch on the backstrap, a step into Huntavore’s head to Hoof, where we lay out its location, its structure, and characteristics that help in being able to cook it. Check out the <a href="https://sportsmensempire.com/" rel="nofollow" target="_blank">Sportsmen's Empire Podcast Network</a> for more awesome content!Tappecue Meat ProbesInstagram: @tappecueWebsite: <a href="https://bit.ly/2NIr0Xj" rel="nofollow" target="_blank">https://bit.ly/2NIr0Xj</a>Coupon Code 10% off: HUNT10

Sharing the Harvest during the Holidays

Welcome to the Huntavore Podcast, where we discuss catching, cutting and cooking wild game. No egos, no status, just the pursuit of organic protein and a love for wild, natural creation.

Been on a road trip and now I’m starving!

Great stuff!

Great podcast

The Huntavore - Sportsmen's Empire

Troy hails from Texas, where the hogs grow huge.  Lightweight archery tackle doesn't work on these critters and he had to get creative.  Now he putting together arrows, double and even triple the grain weight of most whitetail setups.  Actions of a mad man? I’ll let you decide, as we explore High weight, High FOC,  Meat Missiles with attitude. Troy the Ranch Fairy Instagram: @ranchfary Facebook: Ranch Fairy YouTube: https://www.youtube.com/channel/UCM4fbcHXkfS2KceiIbWlPIQ Who is Dr Ed Ashby?  Check out these resources! https://www.youtube.com/playlist?list=PLOgQDVyq0DvxKVwPnA0iLS22ES3_0U__i

Troy hails from Texas, where the hogs grow huge. Lightweight archery tackle doesn't work on these critters and he had to get creative. Now he putting together arrows, double and even triple the grain weight of most whitetail setups. Actions of a mad man? I’ll let you decide, as we explore High weight, High FOC, Meat Missiles with attitude. Troy the Ranch Fairy Instagram: @ranchfary Facebook: Ranch Fairy YouTube: <a href="https://www.youtube.com/channel/UCM4fbcHXkfS2KceiIbWlPIQ" rel="nofollow" target="_blank">https://www.youtube.com/channel/UCM4fbcHXkfS2KceiIbWlPIQ</a> Who is Dr Ed Ashby? Check out these resources! <a href="https://www.youtube.com/playlist?list=PLOgQDVyq0DvxKVwPnA0iLS22ES3_0U__i" rel="nofollow" target="_blank">https://www.youtube.com/playlist?list=PLOgQDVyq0DvxKVwPnA0iLS22ES3_0U__i</a>

Building Adult Arrows with the Ranch Fairy

Rich Wilson

Nick talks with Rich Wilson, host of the channel Death By Bunjie.  Rich and his trusty crossbow, Bunjie travel the north east in search of whitetails, and the occasional feral hog.  He’s an advocate for crossbows and their effectiveness along with knowing their limitations as archery equipment. A common argument is the discussion among hunters of crossbow vs vertical bow.  His passion is for the outdoors and wild feast he can aquire, method is merely a personal choice within legal means of take. His Channel has covered a whole host of topics revolving around crossbows, and hunting in general.  His videos are very informative, yet entertaining at the same time. He brings an old-school feel to a digital platform.  When your 2 dish breakdown involves canning venison and stuffed backstrap, you know this man is in it for all the right reasons.Show NotesRich Wilson can be found at: Death by Bunjie on Youtube.  Along with conversations and group chats on Facebook through his page Death by Bunjie. The Huntavore is Powered by Simplecast

Nick talks with Rich Wilson, host of the channel Death By Bunjie.  Rich and his trusty crossbow, Bunjie travel the north east in search of whitetails, and the occasional feral hog.  He’s an advocate for crossbows and their effectiveness along with knowing their limitations as archery equipment. A common argument is the discussion among hunters of crossbow vs vertical bow.  His passion is for the outdoors and wild feast he can aquire, method is merely a personal choice within legal means of take. His Channel has covered a whole host of topics revolving around crossbows, and hunting in general.  His videos are very informative, yet entertaining at the same time. He brings an old-school feel to a digital platform.  When your 2 dish breakdown involves canning venison and stuffed backstrap, you know this man is in it for all the right reasons.Show NotesRich Wilson can be found at: Death by Bunjie on Youtube.  Along with conversations and group chats on Facebook through his page Death by Bunjie. The Huntavore is Powered by <a href="https://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>

Crossbow Crusader Rich Wilson

Hank Shaw

Hank is an author, chef, and true wild edibles visionary. His take on wild game has elevated it to 5 star status, yet can be prepared on any night of the week. Nick sits down with Hank and merely scratch the surface of preparations and techniques for cooking wild game. Hanks Website: huntgathercook.com (you can find his books here) Instagram: @huntgathercook Facebook Forum: Hunt Gather Gook (closed group, just tell em that Huntavore sent ya)

Hank is an author, chef, and true wild edibles visionary. His take on wild game has elevated it to 5 star status, yet can be prepared on any night of the week. Nick sits down with Hank and merely scratch the surface of preparations and techniques for cooking wild game. Hanks Website: <a href="http://huntgathercook.com" rel="nofollow" target="_blank">huntgathercook.com</a> (you can find his books here) Instagram: @huntgathercook Facebook Forum: Hunt Gather Gook (closed group, just tell em that Huntavore sent ya)

Ep.13 Hunter Angler Gather Cook: A Chat with Hank Shaw

I sit down with Steve Brewer of @castironsteve, where he shows off a nice collection of cast iron cooking vessels.  We talk basics of cast iron care, bringing a relic back to life, and how cast iron is still the best in 2019. Show Notes Cast Iron cookware is a bombproof cooling medium that holds heat incredibly well for searing, yet distributes heat evenly to prevent scorching.  It can bake, sear, braise, and boil making it super utilitarian.  Cast Iron is porous which is here seasoning comes into play, by filling the pores with a seasoning fat or oil. Basic Seasoning:  450 degree oven, place cast in for an hour.  On hot cast, wipe on oil, lard, or seasoning product.  Place back into the oven to let the seasoning bake on.  Repeat 3-4 times.  This is a long process, that pays off in the long run. Maintain Seasoning:  after scrubbing or rinsing cast iron, place back on heat and add a thin layer of oil and let it cool.  Wipe away remaining oil, leaving a dry, not sticky iron. Steve’s procedure for cooking a steak is: Hot grill skillet, sear one side.  Flip and place grill skillet in hot oven to finish.  Use a probe to get desired temp, he like medium rare.

I sit down with Steve Brewer of @castironsteve, where he shows off a nice collection of cast iron cooking vessels. We talk basics of cast iron care, bringing a relic back to life, and how cast iron is still the best in 2019. Show Notes Cast Iron cookware is a bombproof cooling medium that holds heat incredibly well for searing, yet distributes heat evenly to prevent scorching. It can bake, sear, braise, and boil making it super utilitarian. Cast Iron is porous which is here seasoning comes into play, by filling the pores with a seasoning fat or oil. Basic Seasoning: 450 degree oven, place cast in for an hour. On hot cast, wipe on oil, lard, or seasoning product. Place back into the oven to let the seasoning bake on. Repeat 3-4 times. This is a long process, that pays off in the long run. Maintain Seasoning: after scrubbing or rinsing cast iron, place back on heat and add a thin layer of oil and let it cool. Wipe away remaining oil, leaving a dry, not sticky iron. Steve’s procedure for cooking a steak is: Hot grill skillet, sear one side. Flip and place grill skillet in hot oven to finish. Use a probe to get desired temp, he like medium rare.

Cast Iron Cooking

Nick and Dustin put the close on ice fishing and small game.  Their attention now turns to spring time activities of trout, turkeys, and the hopes of morel mushrooms.  Special items include:  Listener challenge to cook fish not in a fryer, Nick’s attempt at a mouth calling with vocals only, and Dustin’s “seen a few, got one” streak continues. ShowNotes Questions/Comments Huntavore Podcast: huntavore@gmail.com Instagram: @huntavore Facebook: The Huntavore www.sportsmensnation.com Chewing the Fat 5 Spring has sprung… sorta Shed hunting •	Poop and beds •	Bringing the kiddos Fishing update •	Reminder of the vac vs water challenge •	Trout fast approaching •	Challenge to cook fish in other than the Fryer Small game ends the 31st •	Need to pack a few more away •	Pigeons on the mind Turkeys •	Is Dustin chasing them this year? •	Will he film/ call for PLW Brock •	His approach •	Is Nicks mouth call any good? •	Out cry to not breast out the turkeys •	Leaving skin on only helps the flavor and helps preserve moisture •	Pluck the bird •	Can be done in roughly 5 minutes •	Pliers are helpful for wing feathers •	Making fletchings for Trad bows •	Slice and pound turkey breast for schnitzel •	Smoked Legs and Thighs are the bomb •	Butterflied Tenderloins in Marinade

Nick and Dustin put the close on ice fishing and small game. Their attention now turns to spring time activities of trout, turkeys, and the hopes of morel mushrooms. Special items include: Listener challenge to cook fish not in a fryer, Nick’s attempt at a mouth calling with vocals only, and Dustin’s “seen a few, got one” streak continues. ShowNotes Questions/Comments Huntavore Podcast: huntavore@gmail.com Instagram: @huntavore Facebook: The Huntavore <a href="http://www.sportsmensnation.com" rel="nofollow" target="_blank">www.sportsmensnation.com</a> Chewing the Fat 5 Spring has sprung… sorta Shed hunting •	Poop and beds •	Bringing the kiddos Fishing update •	Reminder of the vac vs water challenge •	Trout fast approaching •	Challenge to cook fish in other than the Fryer Small game ends the 31st •	Need to pack a few more away •	Pigeons on the mind Turkeys •	Is Dustin chasing them this year? •	Will he film/ call for PLW Brock •	His approach •	Is Nicks mouth call any good? •	Out cry to not breast out the turkeys •	Leaving skin on only helps the flavor and helps preserve moisture •	Pluck the bird •	Can be done in roughly 5 minutes •	Pliers are helpful for wing feathers •	Making fletchings for Trad bows •	Slice and pound turkey breast for schnitzel •	Smoked Legs and Thighs are the bomb •	Butterflied Tenderloins in Marinade

Chewing the Fat: Trout, Turkeys, and Morel Mushrooms

Dan Hruska

Nick talks with Dan Hruska, host of HP Outdoors Podcast. Dan is gitty for all things waterfowl. From big old Canada Honkers to ducks of every kind. He and his friend Josh scour the country for the next opportunity all along with running a weekly waterfowl podcast.Show Notes:Dan hails from Pennsylvania where he pursues birds who are migrating along the eastern flyway. Nick gets some basics on the whys and hows of waterfowling. Couple big take-aways was paying attention to the wind, birds need the wind inorder to land or take off so setting your ambush with the wind at your back is key. Second, championship callers may make a whole library of calls, but when in the field, mimicking what the birds are doing is what callers are going for, and when push comes to shove, motion in your decoys is more effective than calling.Now to the cutting board. Ducks are divided into divers and puddle. Divers having more of a streamline appearance (fighter jet) can have a fishy taste, especially in their fat. Trimming the colored fat helps mild flavor. Puddle ducks are more balanced in their body shape and can take off almost vertically (Helicopter). Have a milder flavor and their fat can have a very rich flavor. Saving rendered duck fat can be beneficial for enhancing dishes. Not to mention much saving the cash in not buying the store bought stuff.Pro Tip: When getting a perfectly seared duck breast, start with a cold pan. As heat builds the fat renders allowing you to flip the breast and sear in its own fat. Medium-rare seems to be the target doneness for best flavor. Well done can be livery in taste. The Huntavore is Powered by Simplecast

Nick talks with Dan Hruska, host of HP Outdoors Podcast. Dan is gitty for all things waterfowl. From big old Canada Honkers to ducks of every kind. He and his friend Josh scour the country for the next opportunity all along with running a weekly waterfowl podcast.Show Notes:Dan hails from Pennsylvania where he pursues birds who are migrating along the eastern flyway. Nick gets some basics on the whys and hows of waterfowling. Couple big take-aways was paying attention to the wind, birds need the wind inorder to land or take off so setting your ambush with the wind at your back is key. Second, championship callers may make a whole library of calls, but when in the field, mimicking what the birds are doing is what callers are going for, and when push comes to shove, motion in your decoys is more effective than calling.Now to the cutting board. Ducks are divided into divers and puddle. Divers having more of a streamline appearance (fighter jet) can have a fishy taste, especially in their fat. Trimming the colored fat helps mild flavor. Puddle ducks are more balanced in their body shape and can take off almost vertically (Helicopter). Have a milder flavor and their fat can have a very rich flavor. Saving rendered duck fat can be beneficial for enhancing dishes. Not to mention much saving the cash in not buying the store bought stuff.Pro Tip: When getting a perfectly seared duck breast, start with a cold pan. As heat builds the fat renders allowing you to flip the breast and sear in its own fat. Medium-rare seems to be the target doneness for best flavor. Well done can be livery in taste. The Huntavore is Powered by <a href="https://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>

Canadas Not Canadians with Dan Hruska

Nick tracks down Dr. Brent Race, a lead scientist from NIH (National Institutes of Health) who worked on the study; Inactivation of chronic wasting disease prions using sodium hypochlorite. The findings are exciting and promising for home or commercial processors who could be butchering infected deer. Using a solution of 40% bleach and a soak of 5 minutes, CWD prions can be inactivated, saving your cutlery, and non-porous cutting surfaces from infecting further butcher jobs, thus having to be pitched. With many parts of the country, including my home county in Michigan, having to face this growing problem that is showing to be very formidable. However, this may be a battle won in the ongoing war of CWD.Show NotesDr. Race explained that deactivating other infectious prion diseases with bleach is “old news”, but no work had been done on CWD in cervides (classification of the deer species) with a bleach treatment. Running several simulations with infected brain matter, stainless steel rods were covered in infectious prions and submerged in different concentrations of bleach along with varying amounts of time. The now treated roda were moved over to a solution of healthy prion material. Activated infectious prions would begin mutating healthy prions, making them infectious. In-activated infectious prions can’t mutate healthy prions, meaning they couldn’t spread the infection.Article: https://www.nih.gov/news-events/news-releases/household-bleach-inactivates-chronic-wasting-disease-prionsActual Study (if you enjoy scientific reading):https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0223659From the discussion, Huntavore has put together some procedures to think about when cutting up your own deer that could be infected. Mind you these are steps are being proactive, reacting to not knowing your deer is positive for CWD, rather than reactive and scrambling with the news of knowing your deer is positive,Setup:Put down a disposable ground covering, like plastic drop cloth or construction paper (the large rolls). Place cutting table on covered area. Might want to avoid the kitchen table.Proceed cutting up the animal making sure keep cuts in non-porous containersBag, seal, wrap, whatever your storing method then box up, freeze, and wait for the results (hardest part). Try to avoid grinding meat at this point.Clean Up:Make sure the area is WELL ventilated.Brush fat, and silverskin, small bits on the ground cover, rollup and bag up.Wash and scrub both table/cutting boards, and used saws or knives per usual. Removing all remaining macro bits. Rinse and let dry (to not dilute the bleach treatment.Sack up all sponges/rags/Brillo pads that were used (wait on the test results, if positive, toss with the meat. If ok, they can be used again.)Mix up a container of 1 to 1 parts water and household bleach. Place all cutlery in the solution, making sure bleach can get to all surfaces. Set a timer for 5 minutes, watch carefully. Pull, rinse, let dry before putting away.In a spray bottle, filled with full strength bleach, spray down cutting boards or cutting table, as long as they are non porous. Let set for 5-7 minutes, watching the surface so it’s not damaged by the bleach. When time is up, rinse off and let dry.The Huntavor is Powered by Simplecast

Nick tracks down Dr. Brent Race, a lead scientist from NIH (National Institutes of Health) who worked on the study; Inactivation of chronic wasting disease prions using sodium hypochlorite. The findings are exciting and promising for home or commercial processors who could be butchering infected deer. Using a solution of 40% bleach and a soak of 5 minutes, CWD prions can be inactivated, saving your cutlery, and non-porous cutting surfaces from infecting further butcher jobs, thus having to be pitched. With many parts of the country, including my home county in Michigan, having to face this growing problem that is showing to be very formidable. However, this may be a battle won in the ongoing war of CWD.Show NotesDr. Race explained that deactivating other infectious prion diseases with bleach is “old news”, but no work had been done on CWD in cervides (classification of the deer species) with a bleach treatment. Running several simulations with infected brain matter, stainless steel rods were covered in infectious prions and submerged in different concentrations of bleach along with varying amounts of time. The now treated roda were moved over to a solution of healthy prion material. Activated infectious prions would begin mutating healthy prions, making them infectious. In-activated infectious prions can’t mutate healthy prions, meaning they couldn’t spread the infection.Article: <a href="https://www.nih.gov/news-events/news-releases/household-bleach-inactivates-chronic-wasting-disease-prions" rel="nofollow" target="_blank">https://www.nih.gov/news-events/news-releases/household-bleach-inactivates-chronic-wasting-disease-prions</a>Actual Study (if you enjoy scientific reading):<a href="https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0223659" rel="nofollow" target="_blank">https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0223659</a>From the discussion, Huntavore has put together some procedures to think about when cutting up your own deer that could be infected. Mind you these are steps are being proactive, reacting to not knowing your deer is positive for CWD, rather than reactive and scrambling with the news of knowing your deer is positive,Setup:Put down a disposable ground covering, like plastic drop cloth or construction paper (the large rolls). Place cutting table on covered area. Might want to avoid the kitchen table.Proceed cutting up the animal making sure keep cuts in non-porous containersBag, seal, wrap, whatever your storing method then box up, freeze, and wait for the results (hardest part). Try to avoid grinding meat at this point.Clean Up:Make sure the area is WELL ventilated.Brush fat, and silverskin, small bits on the ground cover, rollup and bag up.Wash and scrub both table/cutting boards, and used saws or knives per usual. Removing all remaining macro bits. Rinse and let dry (to not dilute the bleach treatment.Sack up all sponges/rags/Brillo pads that were used (wait on the test results, if positive, toss with the meat. If ok, they can be used again.)Mix up a container of 1 to 1 parts water and household bleach. Place all cutlery in the solution, making sure bleach can get to all surfaces. Set a timer for 5 minutes, watch carefully. Pull, rinse, let dry before putting away.In a spray bottle, filled with full strength bleach, spray down cutting boards or cutting table, as long as they are non porous. Let set for 5-7 minutes, watching the surface so it’s not damaged by the bleach. When time is up, rinse off and let dry.The Huntavor is Powered by <a href="https://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>

Deactivation of CWD with Bleach

Low and Slow with Reload   Joel Lickliter “HomeCookinHunter” Owner of Reload Rub and Seasoning https://www.reloadrub.com/   Portioning your deer for the freezer: https://www.youtube.com/watch?v=NxjTVKZa0lE   Meat Smoking 101:   Pro-Tip:  Baby-sitting the meat is a must.                You are gunna screw stuff up. and its okay.   Basic Setup: simple box electric smoker (100 different versions) Pellet Smoker (Hopper holds the pellets, great temp control) Charcoal Smoker (Barrel style)   Cut of Meats for Smoking Domestic Meat: cuts from the front shoulder, heavy working.  Fatty pieces add flavor.   Brine: Salted water at its most basic.  Brown Sugar, Pepper corns are good adds   Woods Fish,Wild Game, Poultry: Fruit Wood, Hickory, Pecan Beef: can handle deeper flavor, mesquite, oak   Smoke domestic meats (3-4 hours) wild game (30-45 minutes) Apple Cider vinegar spritzed on the meat during smoke pulls the smoke in deeper making a wider ring   Temperature external 250F ish Internal temp maybe more important (130F) After cook, REST the meat.  Bigger, the longer time

Low and Slow with Reload Joel Lickliter “HomeCookinHunter” Owner of Reload Rub and Seasoning <a href="https://www.reloadrub.com/" rel="nofollow" target="_blank">https://www.reloadrub.com/</a> Portioning your deer for the freezer: <a href="https://www.youtube.com/watch?v=NxjTVKZa0lE" rel="nofollow" target="_blank">https://www.youtube.com/watch?v=NxjTVKZa0lE</a> Meat Smoking 101: Pro-Tip:  Baby-sitting the meat is a must.                You are gunna screw stuff up. and its okay. Basic Setup: simple box electric smoker (100 different versions) Pellet Smoker (Hopper holds the pellets, great temp control) Charcoal Smoker (Barrel style) Cut of Meats for Smoking Domestic Meat: cuts from the front shoulder, heavy working.  Fatty pieces add flavor. Brine: Salted water at its most basic.  Brown Sugar, Pepper corns are good adds Woods Fish,Wild Game, Poultry: Fruit Wood, Hickory, Pecan Beef: can handle deeper flavor, mesquite, oak Smoke domestic meats (3-4 hours) wild game (30-45 minutes) Apple Cider vinegar spritzed on the meat during smoke pulls the smoke in deeper making a wider ring Temperature external 250F ish Internal temp maybe more important (130F) After cook, REST the meat.  Bigger, the longer time

Low and Slow with Reload

Mike Fitzgerald,Blog Writer Omnivore Culture https://www.omnivoreculture.com/   2 Dish Breakdown Non Hunter, Introducing Wildgame Dish Bear Poutine Date Night Dish Braised Snowshoe Hare over Pasta Inspiration from Steven Rinella’s Complete Guide To Hunting Butchering and Cooking Wildgame

Mike Fitzgerald,Blog Writer Omnivore Culture <a href="https://www.omnivoreculture.com/" rel="nofollow" target="_blank">https://www.omnivoreculture.com/</a> 2 Dish Breakdown Non Hunter, Introducing Wildgame Dish Bear Poutine Date Night Dish Braised Snowshoe Hare over Pasta Inspiration from Steven Rinella’s Complete Guide To Hunting Butchering and Cooking Wildgame

Growing, Gathering, Hunting, Eating

Chewing the Fat is a relaxed format where Nick and Dustin go on several rabbit trails talking; Reaction to Omnivore Culture, talk kids and their eating of wild game, and deer season preparations.

Chewing the Fat is a relaxed format where Nick and Dustin go on several rabbit trails talking; Reaction to Omnivore Culture, talk kids and their eating of wild game, and deer season preparations.

Chewing the Fat 1

Adam Golias

The polar vortex has smacked Michigan with record lows.  What better time to think summer and talk grilling.  Adam Golias from Golias Grills joins us to talk all things grilling: History, Setups, techniques, and a recipe that would help any grill meister. Instagram: Goliasgrills Website: Goliasgrills.com Grilling Renaissance in America Southern BBQ open pits, whole hogs, wood fuel 1897 the briquette is invented (Ellesworth B. A. Zwoyer) Kingsford (Henry Ford) created to use wood scrap and sawdust from Model T’s assembly) Post WWII backyard barbecue suburbanites Wood and charcoal 1960’s Propane and Propane Accessories 70s 80s 90s...not a whole log 2000’s Grilling becomes popular once again (internet community) Heat sources:  Charcoal vs Gas Gas: Pro:Fast Heat, Large Cooking Surface Con: Difficult Heat Control Coal: Pro: Long Duration of High Heat, Better Control Con:  Long Prep, Time, More Clean Up Charcoal Types Briquette:  Quicker, Easier, Additives added for ease and keeping it cheap Lump: a range of pieces, no additives, larger pieces make it easier for longer smoke/cooking Meat Choices Domestic: Beef, Poultry, Lamb, Pork Differences in their butchery, prep and handling on grill Wild Game:  Venison, game birds, wild pork, bear, etc Get To Know Your Grill and Know your Fuel Practice with cheaper cuts to develop technique Aspirations for use Caul Fat Caul Fat:  Lacy fat around the gut holding organs together Adam’s Stinky Cheese Reduction START WHEN STEAKS ARE RESTING (5 minute sauce) Blue Cheese (stronger the better) Heavy Whipping Cream Crumble the cheese and heat in a pan on medium.  Pour on enough whipping cream to get a sauce consistency.  stir until desired smoothness is achieved (best to have some cheese chunks left) 57:40 Emergency Alert!  Consumers of Michigan had a Natural Gas Fire.  All Residences using Natural Gas had to lower their thermostats to 65.  What a Perfect Storm!

The polar vortex has smacked Michigan with record lows. What better time to think summer and talk grilling. Adam Golias from Golias Grills joins us to talk all things grilling: History, Setups, techniques, and a recipe that would help any grill meister. Instagram: Goliasgrills Website: <a href="http://Goliasgrills.com" rel="nofollow" target="_blank">Goliasgrills.com</a> Grilling Renaissance in America Southern BBQ open pits, whole hogs, wood fuel 1897 the briquette is invented (Ellesworth B. A. Zwoyer) Kingsford (Henry Ford) created to use wood scrap and sawdust from Model T’s assembly) Post WWII backyard barbecue suburbanites Wood and charcoal 1960’s Propane and Propane Accessories 70s 80s 90s...not a whole log 2000’s Grilling becomes popular once again (internet community) Heat sources: Charcoal vs Gas Gas: Pro:Fast Heat, Large Cooking Surface Con: Difficult Heat Control Coal: Pro: Long Duration of High Heat, Better Control Con: Long Prep, Time, More Clean Up Charcoal Types Briquette: Quicker, Easier, Additives added for ease and keeping it cheap Lump: a range of pieces, no additives, larger pieces make it easier for longer smoke/cooking Meat Choices Domestic: Beef, Poultry, Lamb, Pork Differences in their butchery, prep and handling on grill Wild Game: Venison, game birds, wild pork, bear, etc Get To Know Your Grill and Know your Fuel Practice with cheaper cuts to develop technique Aspirations for use Caul Fat Caul Fat: Lacy fat around the gut holding organs together Adam’s Stinky Cheese Reduction START WHEN STEAKS ARE RESTING (5 minute sauce) Blue Cheese (stronger the better) Heavy Whipping Cream Crumble the cheese and heat in a pan on medium. Pour on enough whipping cream to get a sauce consistency. stir until desired smoothness is achieved (best to have some cheese chunks left) 57:40 Emergency Alert! Consumers of Michigan had a Natural Gas Fire. All Residences using Natural Gas had to lower their thermostats to 65. What a Perfect Storm!

Grillin and Chillin with Adam Golias

Nick chats with friend and greenhorn deer tracker, Tony Hill.  Tony is an experienced houndsman, raising beagles for bunnies. This past summer, he jumped into the blood and deer tracking game here in Michigan.  Providing a service to hunters, Tony and his dog Fred pick up the trail where hunters get stuck. We cover a basic dog training tactics, retell the story of one particular track, and Nick grills Tony about his trips out to Colorado for chasing elk.  All in all it is a great episode.Show Notes:Tony is a member Michigan Deer Trackers, a network of dogs and trainers who take pride in being able to help hunters find lost deer.  As Tony mentions, they are not miracle workers, and if it's not a killing shot, the dog isnt going to be able to help. However, the amazing traits of these dogs, to track animals is what is helping hunters recover more deer.  Fred, may be only a 6 month old pup, but he’s pulling off some great tracks. Particularly, a friend of mine had a low shot on a deer. Fred covered several hundred yards, through major thick brush, and found the buck that had rolled down a cliff and into a lake, incredible stuff.  Tony reminds hunters to connect with a tracker and their dog before season, and have a number stored. If that tracker can’t make it, the network of trackers should be able to connect you with someone. If not in Michigan, check to see if your state has a tracking dog service. After the shot, the goal becomes recovery, what better alias than dog with a good nose. Huntavore is Powered by Simplecast

Nick chats with friend and greenhorn deer tracker, Tony Hill.  Tony is an experienced houndsman, raising beagles for bunnies. This past summer, he jumped into the blood and deer tracking game here in Michigan.  Providing a service to hunters, Tony and his dog Fred pick up the trail where hunters get stuck. We cover a basic dog training tactics, retell the story of one particular track, and Nick grills Tony about his trips out to Colorado for chasing elk.  All in all it is a great episode.Show Notes:Tony is a member Michigan Deer Trackers, a network of dogs and trainers who take pride in being able to help hunters find lost deer.  As Tony mentions, they are not miracle workers, and if it's not a killing shot, the dog isnt going to be able to help. However, the amazing traits of these dogs, to track animals is what is helping hunters recover more deer.  Fred, may be only a 6 month old pup, but he’s pulling off some great tracks. Particularly, a friend of mine had a low shot on a deer. Fred covered several hundred yards, through major thick brush, and found the buck that had rolled down a cliff and into a lake, incredible stuff.  Tony reminds hunters to connect with a tracker and their dog before season, and have a number stored. If that tracker can’t make it, the network of trackers should be able to connect you with someone. If not in Michigan, check to see if your state has a tracking dog service. After the shot, the goal becomes recovery, what better alias than dog with a good nose. Huntavore is Powered by <a href="https://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>

A Hound's Nose, Knows

Chewing the Fat 2 Freezer setups for storing Game/Forage Chest Freezers Pro:  lots of room, energy efficient, cold for a day if power goes out Con: organization is difficult, items can get smashed, shuffling can injure seals   Upright Freezers Pro:  Organization solution with tubs/crates, lots of room, efficient, easier on packaging and seals Con:  Not as efficient as chests, potential to injure cooling filaments   Garage DIY Meat Chillers ideas   *Disclaimer* Due to recent changes in Michigan Regulations to combat CWD, what can be transported over county and state lines may have changed.  PLEASE! check out the regulations on transporting carcusses, bone, hide and meat along with checking in your deer in your hunting areas.  We as hunters have a responsibility to the animals we pursue and the people we feed.  See page 39 in the Michigan Deer Hunting Regulations Digest Tips on Cooling and meat care of field dressed deer Hanging deer:  keeping hide on, split pelvis and split ribcage.  Cool dark places (shed, barn, shade tree) Cooling deer in hot weather:  Bags of ice in the rib cavity, ice on the pelvis.  Keeping meat off direct contact with ice is preferred, and not submerged in water.   Archery Setups Crossbow Compound Longbow (Goal of Hunting 2019)

Chewing the Fat 2 Freezer setups for storing Game/Forage Chest Freezers Pro:  lots of room, energy efficient, cold for a day if power goes out Con: organization is difficult, items can get smashed, shuffling can injure seals Upright Freezers Pro:  Organization solution with tubs/crates, lots of room, efficient, easier on packaging and seals Con:  Not as efficient as chests, potential to injure cooling filaments Garage DIY Meat Chillers ideas *Disclaimer* Due to recent changes in Michigan Regulations to combat CWD, what can be transported over county and state lines may have changed.  PLEASE! check out the regulations on transporting carcusses, bone, hide and meat along with checking in your deer in your hunting areas.  We as hunters have a responsibility to the animals we pursue and the people we feed.  See page 39 in the Michigan Deer Hunting Regulations Digest Tips on Cooling and meat care of field dressed deer Hanging deer:  keeping hide on, split pelvis and split ribcage.  Cool dark places (shed, barn, shade tree) Cooling deer in hot weather:  Bags of ice in the rib cavity, ice on the pelvis.  Keeping meat off direct contact with ice is preferred, and not submerged in water. Archery Setups Crossbow Compound Longbow (Goal of Hunting 2019)

Chewing the Fat 2

Scott Rea

Nick sits across the block from a master at the butchery craft, Scott Rea.  Award winning GameButcher and GameHero in the UK, he talks the ins and outs of cutting up your query and taking your butchery to the next level. Scott Rea Project - You Tube, Facebook, Instagram

Nick sits across the block from a master at the butchery craft, Scott Rea.  Award winning GameButcher and GameHero in the UK, he talks the ins and outs of cutting up your query and taking your butchery to the next level. Scott Rea Project - You Tube, Facebook, Instagram

Rock and Roll Butchery with Scott Rea

Dustin and Nick share their season's first hunts, their small game efforts, and get into the details of grinding some good burger.

Dustin and Nick share their season's first hunts, their small game efforts, and get into the details of grinding some good burger.

Life's a Grind

Kita Roberts

Girl Carnivore

Nick chats with Grill Blogger, and Meat Maven, Kita Roberts.  Kita has been blogging since 2010 and has a library of recipes at her website, Girl Carnivore.  Nick and Kita touch on a wide range of topics; from women on the grilling scene, grilling/smoking all winter long, a few mishaps, and a dive into how lamb and venison are similar yet unique.  This chat with Kita, was exactly what the doctor ordered, an invitation to bring some char back in our lives. So light your coals, sit back, and enjoy.Show NotesKita Roberts(@girlcarnivore on instagram) started out in the North East, but now found herself in Sunny Southern Cal.  So while in the sun and surf she gives a few tips on winter grilling: prep your area, clear out the snow so you can work.  Even in winter, your fire can still get out of control. DONT GRILL IN YOUR GARAGE! Times to light and get to temp take more time.  Don’t leave unattended, layer up, get something to warm your insides(age restrictions may apply). Kita talks about a barrel type grill/smoker.  Simple description is steel drum with the bottom removed, vents and access doors on the side, and either racks or rods on top. The rods support hooks which are used to hang meat instead of laying flat.  Nick and Kita chat lamb as well.  Underused protein, maybe by stigma created long ago.  Lamb is raised primarily on grass, making it different than most beef or pork.  The different flavors associated with lamb and the lean qualities make it similar to venison, but Kita argues, nope, both are unique and have their own flavor.  For her lamb, which i’d say can translate well into venison is a Morracan spice blend or something from North Africa where lamb is more plentiful.Find Kita’s blog and recipes at: girlcarnivore.com Huntavore is Powered by Simplecast

Nick chats with Grill Blogger, and Meat Maven, Kita Roberts.  Kita has been blogging since 2010 and has a library of recipes at her website, Girl Carnivore.  Nick and Kita touch on a wide range of topics; from women on the grilling scene, grilling/smoking all winter long, a few mishaps, and a dive into how lamb and venison are similar yet unique.  This chat with Kita, was exactly what the doctor ordered, an invitation to bring some char back in our lives. So light your coals, sit back, and enjoy.Show NotesKita Roberts(@girlcarnivore on instagram) started out in the North East, but now found herself in Sunny Southern Cal.  So while in the sun and surf she gives a few tips on winter grilling: prep your area, clear out the snow so you can work.  Even in winter, your fire can still get out of control. DONT GRILL IN YOUR GARAGE! Times to light and get to temp take more time.  Don’t leave unattended, layer up, get something to warm your insides(age restrictions may apply). Kita talks about a barrel type grill/smoker.  Simple description is steel drum with the bottom removed, vents and access doors on the side, and either racks or rods on top. The rods support hooks which are used to hang meat instead of laying flat.  Nick and Kita chat lamb as well.  Underused protein, maybe by stigma created long ago.  Lamb is raised primarily on grass, making it different than most beef or pork.  The different flavors associated with lamb and the lean qualities make it similar to venison, but Kita argues, nope, both are unique and have their own flavor.  For her lamb, which i’d say can translate well into venison is a Morracan spice blend or something from North Africa where lamb is more plentiful.Find Kita’s blog and recipes at: <a href="http://girlcarnivore.com" rel="nofollow" target="_blank">girlcarnivore.com</a> Huntavore is Powered by <a href="https://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>

Girl Carnivore, Kita Roberts

Dan Johnson

Today Nick sits down with creator and CEO of the Sportsmen's Nation Podcast Network, Dan Johnson.  Dan harvested an incredible buck this past fall and wanted to try something new, the heart. We breakdown some of his initial expectations of the organ, and unpack the reaction from himself and the family members he served.  Along with some other banter, this is a great conversation. Enjoy.Show Notes:Dan Johnson is the Host of several podcasts including his own Nine Finger Chronicles.  Wanting to create a place where relatable, dedicated, and unique content would be available for a wide range of hunters, Dan created the Sportsmennation Podcast Network.  Not only has he assembled a great line up of Podcasts, but writers, videographers, and (Lord willing) a library of wild game recipes.Dan harvested an impressive buck this year and for a chance to take something away from the gut pile he pulled the heart.  We discuss how the heart has it’s own unique characteristics that make it a desirable organ to keep, yet has a touch of odd factor that can turn away finicky eaters.  After some trimming of vessels and outer layer, the heart shows it’s unique grain. Because it being the heart, it has a richer, bold flavor. You can’t mistake the venison tones.  Dan referred to it as a slight “gamey” flavor, but not off putting. Together we draft up 3 dishes:Dish One:  Heart Rings.  Basic, easy, hunt camp crowd pleaser.  Slice heart into ½” rings, season and sear.  On the larger rings, crack and egg on the inside, sear each side, serve.Dish Two:  Heart fajitas.  Traditional Mexican dish, usually accompanied by tongue, liver, and tripe.  Slice thin and a quick marinade in some adobo sauce, lime, oil, or a basic mexican seasoning.  Pro Tip, add some cocoa powder to your Mexican sauces and marinade. Sear or grill, add to grilled veggies and tortillas.Dish Three:  Iowa Jalepeno Heart PoppersEasy on the eyes, a blast of flavor.  Half and core Jalepenos. Careful to not blast your face with juice or rub your eyes.  Fill with: cream cheese, cheese, garlic powder, onion powder, smoked Peprika. Slice heart thin and add a slice to the top of the spread, wrap in bacon, grill poppers to a nice sear/touch of char.  Huntavore is Powered by Simplecast

Today Nick sits down with creator and CEO of the Sportsmen's Nation Podcast Network, Dan Johnson.  Dan harvested an incredible buck this past fall and wanted to try something new, the heart. We breakdown some of his initial expectations of the organ, and unpack the reaction from himself and the family members he served.  Along with some other banter, this is a great conversation. Enjoy.Show Notes:Dan Johnson is the Host of several podcasts including his own Nine Finger Chronicles.  Wanting to create a place where relatable, dedicated, and unique content would be available for a wide range of hunters, Dan created the Sportsmennation Podcast Network.  Not only has he assembled a great line up of Podcasts, but writers, videographers, and (Lord willing) a library of wild game recipes.Dan harvested an impressive buck this year and for a chance to take something away from the gut pile he pulled the heart.  We discuss how the heart has it’s own unique characteristics that make it a desirable organ to keep, yet has a touch of odd factor that can turn away finicky eaters.  After some trimming of vessels and outer layer, the heart shows it’s unique grain. Because it being the heart, it has a richer, bold flavor. You can’t mistake the venison tones.  Dan referred to it as a slight “gamey” flavor, but not off putting. Together we draft up 3 dishes:Dish One:  Heart Rings.  Basic, easy, hunt camp crowd pleaser.  Slice heart into ½” rings, season and sear.  On the larger rings, crack and egg on the inside, sear each side, serve.Dish Two:  Heart fajitas.  Traditional Mexican dish, usually accompanied by tongue, liver, and tripe.  Slice thin and a quick marinade in some adobo sauce, lime, oil, or a basic mexican seasoning.  Pro Tip, add some cocoa powder to your Mexican sauces and marinade. Sear or grill, add to grilled veggies and tortillas.Dish Three:  Iowa Jalepeno Heart PoppersEasy on the eyes, a blast of flavor.  Half and core Jalepenos. Careful to not blast your face with juice or rub your eyes.  Fill with: cream cheese, cheese, garlic powder, onion powder, smoked Peprika. Slice heart thin and add a slice to the top of the spread, wrap in bacon, grill poppers to a nice sear/touch of char.  Huntavore is Powered by <a href="https://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>

The Heart of the Issue with Dan Johnson

Nick sits down with generalist hunter and kitchen wizz, Ward Danger.  Ward has traveled all over pursuing many types of game, including some time Africa.  He has spent time as a guide, worked in the oil fields, and has put together his very own seasoning blend called Musketpowder.  This guy is a walking talking story book of awesome adventures. Show Notes: Ward takes on his journey of chasing after critter all over the country and even the globe.  His story of culling an aging giraffe in South Africa was eye opening.  Both to the obserdity of trying to stalk a 16 foot creature without being seen, and how the taking of that animal was used to feed the village for a period of time.  His perspective on Texas hogs is also a bite into reality.  Having a family member who runs a ranch and has to deal with the pig infestation on a day to day basis, Ward has some strong feelings about what needs to be done. Ward has also gone through the process of creating and marketing his own seasoning blend.  Musketpowder is almost an extension of that famous hot sauce “you can put that sh*t on anything”.  The blend really highlights whatever you put it on.  The addition of de-caffinated coffee was surpirising to me.  Just that little bit of slight bitter, makes the whole dish sing. If you want to get a bottle of Musketpowder: Follow @musketpowderoffical on instagram Head over to musketpowder.com Use the discount code “huntavore” at check-out for some savings

Nick sits down with generalist hunter and kitchen wizz, Ward Danger. Ward has traveled all over pursuing many types of game, including some time Africa. He has spent time as a guide, worked in the oil fields, and has put together his very own seasoning blend called Musketpowder. This guy is a walking talking story book of awesome adventures. Show Notes: Ward takes on his journey of chasing after critter all over the country and even the globe. His story of culling an aging giraffe in South Africa was eye opening. Both to the obserdity of trying to stalk a 16 foot creature without being seen, and how the taking of that animal was used to feed the village for a period of time. His perspective on Texas hogs is also a bite into reality. Having a family member who runs a ranch and has to deal with the pig infestation on a day to day basis, Ward has some strong feelings about what needs to be done. Ward has also gone through the process of creating and marketing his own seasoning blend. Musketpowder is almost an extension of that famous hot sauce “you can put that sh*t on anything”. The blend really highlights whatever you put it on. The addition of de-caffinated coffee was surpirising to me. Just that little bit of slight bitter, makes the whole dish sing. If you want to get a bottle of Musketpowder: Follow @musketpowderoffical on instagram Head over to <a href="http://musketpowder.com" rel="nofollow" target="_blank">musketpowder.com</a> Use the discount code “huntavore” at check-out for some savings

Add A Little More Musketpowder

Will Brantley

Will is from Kentucky where he enjoys chasing whitetails and squirrels.  As the Hunting Editor for Field and Stream Magazine, will is in a roll where he is writing for new and veteran hunters alike.  His articles are informative and quite detailed. Something about hunters, we always want to know caliber, gauge, pounds at draw, let off etc.Will’s Article “Hunting is Much More than Meat: https://www.outdoorlife.com/hunting-is-about-much-more-than-meat/Now it sounds like Will was put up to writing this article, not to blast the locavore movement, or foodies making elaborate wild game dishes.  However to not sell hunting short by making it glorified grocery shopping. Many hunters or new hunters have different motivations. While Nick’s may be the chance to gain a beautiful backstrap, Will’s motivation to get up early and get cold could be entirely different.  Another point that Will brought up was veteran hunters, who have served venison for decades and love it, are being off put by “newbies” who are telling them they are doing it wrong. It's a balancing act, as new hunters join and show their newness, veterans will be there to guide them, but don’t tell your mentor he overcooked his backstrap. Huntavore is Powered by Simplecast

Will is from Kentucky where he enjoys chasing whitetails and squirrels.  As the Hunting Editor for Field and Stream Magazine, will is in a roll where he is writing for new and veteran hunters alike.  His articles are informative and quite detailed. Something about hunters, we always want to know caliber, gauge, pounds at draw, let off etc.Will’s Article “Hunting is Much More than Meat: <a href="https://www.outdoorlife.com/hunting-is-about-much-more-than-meat/" rel="nofollow" target="_blank">https://www.outdoorlife.com/hunting-is-about-much-more-than-meat/</a>Now it sounds like Will was put up to writing this article, not to blast the locavore movement, or foodies making elaborate wild game dishes.  However to not sell hunting short by making it glorified grocery shopping. Many hunters or new hunters have different motivations. While Nick’s may be the chance to gain a beautiful backstrap, Will’s motivation to get up early and get cold could be entirely different.  Another point that Will brought up was veteran hunters, who have served venison for decades and love it, are being off put by “newbies” who are telling them they are doing it wrong. It's a balancing act, as new hunters join and show their newness, veterans will be there to guide them, but don’t tell your mentor he overcooked his backstrap. Huntavore is Powered by <a href="https://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>

Is Wild Game NOT the best recruitment tool? With Will Brantley

Josh Hillyard

Nick connects with the Great Lakes Director of QDMA, Josh Hillyard.  Josh was instrumental in launching a program here in Michigan, that is catching on nationwide called Field to Fork.  The goal of this program is; to get adults who have a desire to hunt yet lack guidance or knowhow, educated and connected with mentor hunters who can help in developing a lifelong pursuit.Show NotesLike most things surrounding food, I got really excited when I witnessed a presentation at the Michigan BHA rendezvous, and when sat in on one of the educational sessions Josh gave.  With both Josh and I being adult onset hunters ourselves, this type of programming resonates with us.Field to Fork can range in programming.  What I saw was a day and a half in the “classroom”.  Learning the hows and whys of conservation and how hunting plays into all that. Along with deer habitat and behavior to help the new hunter know what to look for.  Then the next step is range time and getting acquainted with the mentor. That afternoon, hunter pairs (mentor and participant, head to their spot or stand for their hunt.  THe next day is followed up with more hunts and if possible, a demonstration of deer quartering and butchering. Along with followup and mentor contacts, Field to Fork is setup to recruit hunters for a lifetime.     If you yourself want to make the leap into hunting whitetails or want to volunteer as a mentor hunter.For More info on Field to Fork :  https://www.qdma.com/recruit/field-to-fork/ Huntavore is Powered by Simplecast

Nick connects with the Great Lakes Director of QDMA, Josh Hillyard.  Josh was instrumental in launching a program here in Michigan, that is catching on nationwide called Field to Fork.  The goal of this program is; to get adults who have a desire to hunt yet lack guidance or knowhow, educated and connected with mentor hunters who can help in developing a lifelong pursuit.Show NotesLike most things surrounding food, I got really excited when I witnessed a presentation at the Michigan BHA rendezvous, and when sat in on one of the educational sessions Josh gave.  With both Josh and I being adult onset hunters ourselves, this type of programming resonates with us.Field to Fork can range in programming.  What I saw was a day and a half in the “classroom”.  Learning the hows and whys of conservation and how hunting plays into all that. Along with deer habitat and behavior to help the new hunter know what to look for.  Then the next step is range time and getting acquainted with the mentor. That afternoon, hunter pairs (mentor and participant, head to their spot or stand for their hunt.  THe next day is followed up with more hunts and if possible, a demonstration of deer quartering and butchering. Along with followup and mentor contacts, Field to Fork is setup to recruit hunters for a lifetime.     If you yourself want to make the leap into hunting whitetails or want to volunteer as a mentor hunter.For More info on Field to Fork :  <a href="https://www.qdma.com/recruit/field-to-fork/" rel="nofollow" target="_blank">https://www.qdma.com/recruit/field-to-fork/</a> Huntavore is Powered by <a href="https://simplecast.com/" rel="nofollow" target="_blank">Simplecast</a>

Field to Fork with Josh Hillyard

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