Folgen
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On this episode of Huntavore, Nick calls up good friend Nate Roseveld of the Michigan Wild Podcast. Nate recently dug in deep to the new Michigan deer hunting regulations on one of his episodes, and Nick wanted to get a better understanding. From the looks of things, the DNR is in need of some meat hunters. Does are up, harvests are down, its time we fill those freezers once again, on this episode of Huntavore.
Nick and Nate Roosevelt discuss the upcoming hunting season in Michigan and the recent changes in legislation regarding deer hunting. They talk about the importance of shooting does to manage the deer population and the challenges of getting hunters to embrace doe harvest. They also touch on the concerns about the National Resources Commission making decisions that could impact the deer herd and the need for hunters to adapt to these changes. Overall, the conversation highlights the need for education, communication, and collaboration among hunters to ensure the sustainability of the deer population. In this conversation, Nate and Nick discuss the importance of shooting does in deer hunting. They emphasize the need to make killing does cool again and encourage young hunters to start with shooting does. They also discuss the challenges of managing the deer population, including the impact of CWD and the need for testing before donating deer meat. The conversation concludes with a discussion about their recent pig hunting trip and plans for cooking and sharing the wild pork.
Takeaways:
Shooting does is important for managing the deer population and maintaining a healthy balance.There is a need for education and communication to encourage hunters to embrace doe harvest.The National Resources Commission has the power to make decisions that impact the deer herd, and hunters need to adapt to these changes.Collaboration among hunters is crucial for the sustainability of the deer population and the future of hunting. Encouraging young hunters to start with shooting does can help them learn and appreciate the importance of managing the deer population.Killing does is just as important and meaningful as shooting bucks, and it can contribute to the overall health of the deer herd.Testing for CWD and the challenges of donating deer meat can create obstacles in managing the deer population.Pig hunting can be a fun and effective way to control the pig population and provide a bounty of wild pork.Taking advantage of opportunities to hunt and harvest does can help address the overpopulation of deer in certain areas.Show Partners
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On this episode of Huntavore, Nick is joined by fellow Sportsmen’s Empire Podcaster, Jeremy Dinsmore. Jeremy is host of the Antler Up Podcast and hails from Pennsylvania. The guys first unpack some of the archery season preparations. Jeremy tells the tale of how he gained back confidence in the stand, a story we can all relate with. Then we head into the kitchen, where both guys can agree, processing deer to fit your family needs goes a long way, even if that includes mostly grind. Get ready for a great story, and noteworthy tips on this episode of Huntavore.
Nick and Jeremy discuss various topics related to hunting and archery. They start by talking about their morning routines and the challenges of maintaining a clean house with kids. Then, they dive into the topic of post-shot processes and the different approaches to processing and butchering game. They also touch on Jeremy's archery setup and the importance of practicing with your hunting equipment. The conversation concludes with a discussion about the recent Mountain Archery Fest event and the benefits of participating in 3D archery shoots. In this conversation, Jeremy discusses what comes after a successful shot in hunting, including field dressing the deer and deciding whether to take it to a processor or process it at home. He shares his experience of last year, where he took three deer to a processor and processed two at home. Jeremy also talks about the different cuts of meat he keeps, such as neck and shoulder roasts, ground meat for tacos and spaghetti, and loins and backstraps for steaks. He also shares his recipe for making jerky and his favorite dish to bring to a potluck.
Takeaways
There are different approaches to processing and butchering game, including using a processor or doing it yourself. Each method has its pros and cons.
Practicing with your hunting equipment, including your bow and arrows, is crucial for accuracy and confidence in the field.
Participating in 3D archery shoots, such as the Mountain Archery Fest, can provide valuable practice and simulate real hunting scenarios.
Building confidence and honing your skills as a hunter takes time and effort, but it's a rewarding journey that leads to success in the field. After a successful shot, hunters need to field dress the deer and decide whether to take it to a processor or process it at home.
Different cuts of meat can be kept, such as neck and shoulder roasts, ground meat for tacos and spaghetti, and loins and backstraps for steaks.
Jerky can be made by brining the meat and then smoking it in a smoker.
A favorite dish to bring to a potluck could be Mississippi chuck roast served on a bun.
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Fehlende Folgen?
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On this episode of Huntavore, we touch on the fundamental question we all have, as people heavily involved with what is on our plate: Where does my food come from? Nick is joined by chef Adam Diltz, who sheds light on why knowing about his dishes is so important. Along with health and wellness, it brings an understanding of history and valuing the wholeness of what is presented on the plate. So come along on this chat, on this episode of Huntavore.
Chef Adam Diltz, owner of Elwood Restaurant, discusses his passion for food and the importance of knowing where our food comes from. He emphasizes the value of using every part of an animal and the cultural shift away from this mindset. Chef Diltz also talks about his involvement in teaching culinary skills to aspiring chefs and the importance of hands-on experience. He shares his approach to cooking fish, including utilizing the head and collar for dishes like hamachi collar and salmon head soup. Adam Diltz and Nick Otto discuss various ways to utilize different parts of fish and meat to minimize waste and maximize flavor. They talk about making fish soup from fish heads, using fish collars and heads to make fish cakes, and repurposing fish trimmings for salmon tartare. They also touch on the trend of reducing the quantity of red meat and focusing on higher quality cuts, such as grass-fed beef and wagyu. The conversation concludes with a discussion on cooking and enjoying offal, specifically heart dishes.
Takeaways
Knowing where our food comes from and using every part of an animal is important
Culinary education and hands-on experience are valuable for aspiring chefs
Utilizing the head and collar of fish can create delicious dishes like hamachi collar and salmon head soup Utilizing different parts of fish and meat can help minimize waste and maximize flavor.
Fish heads and collars can be used to make fish soup and fish cakes.
Trimmings from fish can be repurposed for dishes like salmon tartare.
There is a trend of reducing the quantity of red meat and focusing on higher quality cuts.
Offal, such as heart, can be delicious and should not be overlooked in cooking.
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On this episode of Huntavore, Nick talks with friend and first ever guest on the podcast, Mike
Fitzgerald. Mike and Nick turn their attention to one of the best summertime celebrations, a fish
fry. The guys break down their methods, both party style and shore lunch. Mike finishes the
episode with a classic Canadian dish that is comforting anytime of year. Get that oil hot, and
have the dipper ready, for this episode of Huntavore.
In this conversation, Nick Otto and Mike Fitzgerald discuss various topics related to
homesteading, fishing, and cooking. They talk about Mike's move to Nova Scotia, his
aspirations for self-sustainability, and his experiences with ice fishing. They also discuss the
different methods of catching gar fish and the challenges of cleaning and cooking them. They
share their favorite techniques for preparing fish fillets, including wet batter and pickle brine
marination. In this conversation, Nick and Mike discuss various techniques and tips for cooking
fish, specifically focusing on fish frys. They cover topics such as brining fish, breading and frying
techniques, the importance of temperature control, and the use of sauces. They also touch on
grilling fish and the Japanese method of dispatching fish called Ikejime. Mike shares his recent
favorite meal of slow-cooked duck legs in French onion soup, served with french fries and
gravy.
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On this episode of Huntavore, Nick is joined by recipe guru, Adam Berkelmans. Adam is the
author of hundreds of recipes and dishes, however our focus isn't on the recipe itself, but a
mastered dish. The guys talk about a couple of their favorites where they have made changes
and different variations to make the dish their own. Mastery is more than following the list, but
tweaking the list, going with your gut, and taking things to another level. Get ready to add a bit
of this, and a pinch of that, on this episode of Huntavore.
The conversation explores the process of mastering a recipe and making it one's own. The
hosts discuss the idea that a recipe is a living thing that can be adapted and changed to suit
personal preferences. They share their experiences of experimenting with different dishes and
making adjustments to create their own unique versions. The conversation also touches on the
importance of persistence and not giving up when trying to perfect a recipe. They highlight the
need to master the basic recipe before venturing into more complex variations. In this
conversation, Nick Otto and Adam discuss the importance of observation and adaptation in
cooking wild game. They emphasize the need to experiment with flavors and techniques to
create unique and delicious dishes. They also discuss the challenges of cooking older animals,
such as roosters, and provide tips for making them tender and flavorful. Adam shares his
expertise in cooking wild game and offers resources for further exploration.
Takeaways
A recipe is a living thing that can be adapted and changed to suit personal preferences.
Mastering a recipe involves making adjustments and experimenting to create a unique version.
Persistence is key when trying to perfect a recipe.
It is important to master the basic recipe before venturing into more complex variations.
Observation and adaptation are key in cooking wild game
Experiment with flavors and techniques to create unique dishes
Cooking older animals, like roosters, can be challenging but rewarding
Use resources like websites and podcasts to learn new recipes and techniques
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On this episode of Huntavore, Nick continues to talk in 3rd person tense even after 6 years of
making podcast episodes. He shares his gratitude and thanks to the listeners, followers,
friends, and even the critics of the show. Nick also explains his plans for a triple seared style
backstrap at the campground this weekend. A bit of reminiscing and celebration on this episode
of Huntavore.
6 years and 150 episodes of Huntavore has been such a blast to research, schedule guests,
and lecture on audio recording for others to hear. My journey has taken me places, challenged
my thinking of food and what it means, and brought me face to face (digitally) with very
knowledgeable people in the hunting and culinary world. I have stuck with my roots “no ego, no
status” to keep me humble, and not lost sight of my mission “to celebrate my hunting and fishing
lifestyle, with the consumption and utilization of my wildgame”. I understood this is a niche area
of interest, and the people who I have been blessed to interact with share so much of my own
passion. Huge thanks goes out to my listeners, followers, friends, and critics who have
challenged me, encouraged me, and listened to what I have to say. Cheers to 6 years, and a
toast to many more on the horizon.
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On this episode of Huntavore, Nick gets into the weeds of making a perfect burger. Well, burger patties that is. He provides detailed insights into the process of preparing and grilling a burger, emphasizing the importance of proper patty formation and cooking techniques. Nick also lays out his bow and arrow setup for Michigan TAC, and is excited to share about his shoulder mount of the buck he got last fall. All this and more on this episode of Huntavore. Prop r patty formation is crucial for a successful burger. The incorporation of fat, the use of a dimple in the middle, and allowing the patty to rest in the fridge are key steps. High heat searing and strategic flipping are essential for achieving the perfect burger texture and flavor Nick's passion for deer hunting and the upcoming deer camp trip highlight his love for the outdoors and the camaraderie of hunting with friends. The conversation provides valuable insights for burger enthusiasts and outdoor enthusiasts alike, offering practical tips and personal experiences. Nick's detailed explanation of burger preparation and grilling techniques demonstrates his expertise and passion for the art of making a great burger.
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On this episode of Huntavore, Nick discusses his love for outdoor cooking and the simplicity and joy it brings. He shares his experience of cooking a birthday meal on his charcoal grill, emphasizing the pleasure of cooking over live flame and the control it offers. He also talks about the wear and tear that outdoor cooking equipment experiences and the importance of replacing consumable parts. Nick provides tips for cleaning and maintaining grills and griddles, highlighting the need for regular maintenance to ensure optimal performance. So light the charcoal and click those tongs, it's time for a grill side episode of Huntavore.
Takeaways:
Outdoor cooking over live flame brings a sense of simplicity and joy.Regular maintenance and replacement of consumable parts are necessary for optimalperformance of outdoor cooking equipment.Cleaning and seasoning grills and griddles is essential to remove rust and maintain a non-sticksurface.Cooking outside allows for a more hands-on and sensory experience, enhancing the enjoymentof the cooking process.Show Partners:
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On this Episode of Huntavore, Nick attempts to give some credit to the Venison Mid-Shoulder
Roast. Between the blade and the shank, this primal cut is a BBQer and Stew maker's dream.
However, it can get overlooked, but longer is going to be the last cut out of the freezer. Get
your smokers lit, and your humerus roasts thawed for an in depth episode of Huntavore.
In this episode of Huntivore, Nick discusses the overlooked but versatile venison mid shoulder
roast. He highlights its value as a barbecue and stew cut and explores various cooking
methods. Nick shares his plans to smoke and shred the mid roasts, as well as ideas for using
them in dishes like sandwiches and hand pies. He emphasizes the tenderness and flavor that
can be achieved with this cut, making it a great option for barbecues and hearty stews.
Takeaways
The venison mid shoulder roast is an underrated cut that offers versatility and value.
It is ideal for barbecuing, smoking, and making hearty stews.
The mid roast has a unique bone structure that adds flavor and holds the meat together.
It can be easily shredded and used in dishes like sandwiches and hand pies.
The mid roast requires a shorter cooking time compared to other cuts, making it a convenient
option for quick meals.
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On this episode of Huntavore, Nick is joined by newcomer to Sportsmen’s Empire, Brian
Halbleib of the Migration Waterfowl Podcast. Nick is a novice waterfowler but does love a
quality prepared duck or goose. Nick probes Brian about some details around getting on birds.
For waterfowlers, their pursuit can be as addicting as whitetails, Brain shares some of what he's
doing during the offseason. To finish up the conversation, Nick gets into Brian’s favorite dishes,
including an orange duck and smoked waterfowl pastrami. Warm up those calls, strap on the
waders for a waterfowl special on Huntavore.
Brian Halbleib of the Migration Waterfowl Podcast, joins the show and discusses waterfowl
hunting. They talk about the different types of waterfowl, the logistics of setting up a hunt, and
the process of cleaning and preparing the birds. Brian shares his passion for waterfowl hunting
and the year-round dedication it requires. They also touch on the importance of scouting and
understanding the different species of ducks. Overall, the conversation provides insights into the
world of waterfowl hunting and the enjoyment it brings. The guys discuss various aspects of
cooking and preparing duck. They talk about the different cuts of duck, the flavor and richness
of wood ducks, the importance of plucking the birds, and the potential of the legs and thighs.
They also discuss different cooking methods, such as roasting a whole duck and preparing duck
pastrami. Brian shares his go-to recipe for orange duck and his favorite wood for smoking duck.
They also discuss the upcoming launch of the Migration Waterfowl podcast.
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On this episode of Huntavore, Nick tells the tale of 4 fellow podcasters meeting in SE Oklahoma
to shoot hogs off a friend’s cattle ranch. Armed to the teeth with firearms, and truck beds full of
coolers, the short 4 day adventure came with just as many stories, as it did pounds of meat. So
buckle up for some storytelling and maybe a few pointers on DIY pork processing on this
episode of Huntavore.
Three Northwoods boys; Nate Rozeveld, Andrew Muntz, and Nick Otto go on a hunting trip to
Oklahoma to hunt wild hogs. They join John Hudspeth of the Oklahoma Outdoorsman podcast
on his family ranch, where hogs have been causing issues. The hogs infiltrate the cattle
feeders, push calves off the feeders, root in open grass areas, and compete with deer for
feeders. The group goes on blind hunts and uses thermal scopes to track and shoot the hogs.
They successfully harvest several hogs, but also experience some missed shots and wounded
hogs. Overall, the trip is a mix of adventure, camaraderie, and the pursuit of turning unwanted
hogs into food.
The second half of the show focuses on the process of transporting and processing pigs after a
hunting trip. Discussing the equipment used, such as a Sawzall and boning knives, and the
steps taken to field dress and cool the pigs. Also talk about breaking down the pigs into quarters
and storing them in coolers with ice. Nick shares his plans for using the different cuts of meat,
including making bacon, ribs, roasts, ham, and pulled pork.
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In this episode of Huntavore, Nick is on a wild ride of life, work, and family. Spring Break is around the corner, and plans to put more pork away is coming up fast. For many of us who have spring hunts and future bounty to store, consolidating and organizing our freezers is a must. Is it by species, or is it muscle specific? How to handle odd shaped cuts? Can I make accessing specific pieces easier? These are all questions that are covered on this episode of Huntavore.
After a winter’s worth of rummaging, Nick’s freezers are in disarray. Needing some organization and some consolidation as his bounty is between 3 freezers. To the average hunter this may not be the most fun topic, but to anyone who puts multiple animals up each year, having a system to organize your wildgame is pretty important. Nick is also going to be adding more wild pork so bringing inventory from 3 freezers into 2 is needed to make room. Full freezers are cold freezers, being more efficient at keeping temps low and in turn keeping meat frozen solid. Batch cooking is also a great way to put odd cuts like shanks and shoulders into uniform packaging. Nick made a large batch of barbacoa and carnitas just to freeze into vac bags. Nothing is better than a thaw cook and serve meal with wild game.
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On this episode of Huntavore, Nick takes his expertise to Wild Turkey. Coming from the domestic poultry world, Nick breaks down getting the most yield through some systematic steps. Nick stays in the processing lane, not getting too distracted by recipes quite yet, he lays out gutting, aging, plucking, and processing the bird. Not just into a whole finished bird, but into several broken down variations; spatchcocked, halved, parts and pieces, and even a 50/50 white meat dark meat ground turkey. Lots of Talkin Turkey on this episode of Huntavore. In this conversation, Nick Otto discusses various topics related to springtime foraging and hunting, including fiddleheads, nettle shoots, morels, wild hogs, and turkey hunting. He emphasizes the importance of utilizing the whole turkey and provides eight steps for maximizing the usage of the bird. These steps include shooting the bird, gutting or evisceration, aging the bird, plucking the feathers, removing the crop, hanging and drying, plucking the wings and legs, and removing the tail feathers. Nick discusses the importance of taking care around wound areas and provides tips for plucking the bird. He then covers spatchcocking the bird, parting out the turkey, and using the half bird. Finally, he emphasizes the versatility and deliciousness of ground turkey.
Hank Shaw’s Article on Aging Birds: https://honest-food.net/on-hanging-pheasants-2/
Marinated Turkey Tenderloin Recipe: https://sportsmensempire.com/blog/recipe-marinated-wild-
turkey-tenderloins
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On this episode of Huntavore, Nick climbs out of a winter funk. Living absent of sunlight for what seems like forever, running from practices to games, having little time to cook meals. Family living off fast food for a week did not sit well. Time to shake things up and get wildgame back into his everyday diet. Creating sliceable roasts for the purpose of making sandwiches brought back excitement. Let's take control of our deli choices, on this episode of Huntavore.
Nick discusses his busy schedule, the joy of being outdoors, the challenges of eating out, and the importance of homemade meals. He also announces the launch of his YouTube channel and shares his excitement for making sandwiches using homemade sourdough bread and various meats, including venison. He highlights the cost savings and quality control of making cold cuts at home. He covers various methods of preparing and cooking venison, turkey, and ham for use in sandwiches. The host discusses dry brining and seasoning the meat, cooking it in the oven or smoker, and the importance of controlling temperature. He also explains the process of curing ham and using cure for cold cuts. The conversation concludes with tips on slicing the meat thinly for sandwiches and making pinwheels and roll-ups as alternative sandwiches. Why does lunch have to be boring?
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On this episode of Huntavore, Nick is joined by James Zandstra of The Fair Chase Podcast.
This past fall, James went on an epic adventure, hunting a Moose in BC, Canada. On top of
that, determined to bring the whole moose back to his own freezer here in Michigan, all by
driving. While finding and shooting the moose was one way up the mountain, getting the prize
back home is the way down. If you are thinking about a bountiful long distance meat hunt, then
this is the episode for you. Lots of heavy hauling on this episode of Huntavore.
James shares his experience of hunting moose in British Columbia. He discusses the
preparations he made for the hunting season and the planning involved in going on a moose
hunt. James also talks about the challenges of transporting the moose meat back home and the
process of processing the moose. He shares an exciting encounter with a grizzly bear and
reflects on the overall hunt. James concludes by recommending future hunts and the joy of
sharing the moose meat with others. James discusses his experience making sausage from
deer meat and shares his recipe. He also talks about his love for charcuterie and recalls a
memorable podcast episode with a charcuterie board. James then mentions his involvement in
creating hunting memes and his use of a recurve bow.
Takeaways: Proper planning and preparation are essential for a successful hunting season.
Transporting and processing the meat after a hunt can be challenging but rewarding.
Encounters with wildlife, such as grizzly bears, add excitement and adventure to the hunting
experience. Sharing the meat with others is a fulfilling way to enjoy the fruits of a successful
hunt. Making sausage from wild game meat can be a rewarding and enjoyable experience.
Charcuterie boards can be a creative and impressive way to showcase homemade cured
meats. Creating hunting memes can be a fun way to engage with the hunting community on
social media. Using a recurve bow adds an extra challenge and enjoyment to hunting.
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On this episode of Huntavore, Jeff Benda joins us from North Dakota for a great conversation on Butchering animals for the freezer. We dive into two schools of thought, whole muscle vs pre-cut freezing. Nick and Jeff also go off on a few tangents about freezing cuts in a marinade for quicker meat to meal transition. The guys finish up on some soup ideas for warming you up in the dead of winter. Trying to shorten the time between deep freeze and delicious on this episode of Huntavore.
Jeff is a returning guest on the podcast. Hailing from North Dakota, wildgame is a passion of his. Versed in a whole number of species, Jeff has compiled a whole range of recipes, taking full advantage of the wild harvest. Nick asks how his past year has gone, and Jeff doesn’t disappoint. He was given a 24 hour window in Montana, and ends up putting down two deer, and is able to get them gutted and back home. A real testament to meat-hunters. The guys turn to two schools of thought; whole muscle vs pre-cut. Cutting whole cuts into steaks, or pre portioned packages is a great way to get to the meal quickly. However, you are locked into whatever pre-determined dish you were thinking of. Whole muscle is quicker at the butcher block and offers a variety of directions to prepare the cut, the flip side is that more work needs to happen coming out of the freezer. A balance of the two can offer the best of both worlds.
Jeff and Nick also discuss the idea, or packaging a pre-cut muscle or even a whole muscle in a marinade and then freezing it. Jeff says it should work, but maybe avoid citrus or anything very acidic. To finish out the episode, Nick asks Jeff about some soup ideas and again, Jeff doesn’t leave us wanting. A Venison Ravioli soup sounds tops a cold winter night.
Link for Venison Ravioli Soup: https://wildgameandfish.com/venison-ravioli-soup/
Link to Recipes: www.wildgameandfish.com
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On this episode of Huntavore, Nick is joined by Joseph Jones, the creator of the youtube channel Outdoors in Color. Joseph has gone about capturing his passions for both the outdoors, being a sportsman, and also being a father. Our talk has Joseph getting into why he captures his hunts on video, he replays a recent epic hunt for black bear, and how he enjoys bringing new members into the hunting fraternity. Per usual we end in the kitchen, where he breaks down his shareable meat treat and date night dish. A whole lot of fun on this episode of Huntavore.
Joseph Jones resides in North Carolina. He is in a great spot to be an outdoorsman. Literally a couple hours from the mountains, or a couple hours in the other direction to the ocean. Joe talks about his achievements in 2023. One he’s really proud of, is his oldest son getting his first unassisted deer. Being taught by his father, and now passing his knowledge to his boys is pretty cool. His channel reflects that feeling as well. Outdoors in Color is partially about he and his kids, sharing memories and at the same time, showing how accessible hunting can be. Going on the cheap, with big box store gear is still a great way to get out there. Joe is a real champion of being able to get started on their first adventures. He makes it a goal to meet new people and take them hunting, and at the sametime, go out on a limb himself and seek people who will take him on new adventures. His recent fall adventure was going on a black bear hunt, where he ends up 5 yards from the Bear, in thick reeds! We finish out talking about how jerky is his go-to meat treat to share, and braised shanks for date night.
If you have enjoyed this, you can find Joe at: www.youtube.com/@theoutdoorsincolor
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On this episode of Huntavore, Nick is joined by Justin Spruiell of the Armed Forces Initiative of Backcountry Hunters and Anglers. Justin is a volunteer who dedicates his time toward his passion for the outdoors and being able to explore the amazing landscapes of our public lands. Not only are the lands important but Justin shares my passion for wild harvests becoming amazing table fare, He gives details on an incredible dish for ducks. One heck of a great conversation on this episode of Huntavore.
So often in the Armed Forces, we hear about the strain on mental health. The obvious being combat and active fighting, yet the isolation and distance from loved ones can be daunting. I will be the first to acknowledge that I have no understanding of this. My guest Justin Spruiell does. He served as military police in several places, one in particular was Germany, where through a traumatic event, he found a way to get off base and fish some of the amazing rivers in Europe. Fast forward to now he works for BHA/AFI. Connecting veterans and active members with the outdoors in a recreational, mission oriented atmosphere. BHA has seen how this initiative has grown so quickly that the Armed Forces will soon have their own Chapter here in 2024. Being familiar in fatigues, and with an apron, Justin flexes his small game/waterfowl muscles on a Korean style duck dish sure to get any waterfowler excited.
You can find out more about BHA/AFI at:
https://www.backcountryhunters.org/armed_forces
https://www.instagram.com/bha_afi/
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Umai Dry
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On this episode of Huntavore, Nick and his buddies have a standing tradition of a one night only deer camp at a cabin in the woods. The night is as much about getting together as it is actually hunting for deer. Hitting whitetail season hard in archery, the more social and less stressful feel of firearm season is a reprieve. Along with a healthy dose of beer and booze, the food spread is always a winner. This year, the archery killed deer hearts were marinated and seared for tacos. New adds were bear sausage and backstrap from Mitchell Shirk, and wild boar bacon. All were huge wins with the crew. The second event was a needed cut night at Huntavore HQ. 5 does taken by the group, and lots of processing was needed. Each guy had a set plan for how they wanted their deer done. Some wanted more roasts and steaks, and others wanted mostly ground material for sticks and sausage. I kept my deer back for cutting with my son, and more “fancy” cuts. The experience of cut night is both an amazing night of fun and laughs, but also a bit of slip in quality of cutting. It's a balancing act, you want to get the most out of the harvest, but you also want to harvest as much of the fun as possible.
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On this episode of Huntavore, Nick is #sorrynotsorry for calling out your freshly cut venison tomahawk steaks. Like our popped polo collars from highschool, the cut needs an update. First Nick walks through some best practices to get a proper Tomahawk on the plate. Then he offers his update to the cut by taking advantage of the colder season to make it into a crusted roast that will be sure to elevate your hard earned wildgame. Get ready to sharpen up that tomahawk on this episode of Huntavore.
Maybe Nick is leaning on a bit of click-bait on the subject, Tomahawk style steaks gained popularity in the early 2000’s after a restaurant in New York began serving the cut. Since then it's been a huge boom by BBQer’s and grillers. Wasn’t long before the wildgame boys jumped in with cutting their own from deer and elk. Couple tips when cutting your own are; leave as a larger 4-5 rib roast, and cut portions after resting, clean the bones completely of meat and tissue; during roast and sear, wrap the bone in foil to keep brilliant white. In Nick’s opinion the updated version is kept as a roast, and crusts the outside. After quickly searing the meat and resting, use dijon mustard as a binder and apply your crust mixture before finishing in a slow oven. A crust mix Nick used was; pistachios, panko bread crumbs, parmesan, salt, and pepper.
Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content!
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