Episodes
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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 friendâs 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 winterâs worth of rummaging, Nickâs 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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Episodes manquant?
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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 Shawâs 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 doesnât 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 doesnât 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 heâs 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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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 âfancyâ 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 2000âs after a restaurant in New York began serving the cut. Since then it's been a huge boom by BBQerâs and grillers. Wasnât 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 Nickâs 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.
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On this episode of Huntavore, that time old topic of; what are you keeping from the gut pile comes up. Nick employs the help of Poldi Weiland, a traditionalist foodie, homesteader, and host of the Year of Plenty Podcast. Poldi gives some points in why adding organ meat into our everyday diet is worthwhile. In addition, the guys open up about bone stock and its uses more than just soups and stews. So get ready to dig a little deeper, and maybe keep an extra something from this episode of Huntavore.
Poldi Weiland joins in from the great state of Montana. Born German, Poldi has been back and forth a few times and has experience with hunting cultures both in the Old world and new. After a brief run through of German hunting culture, NIck notices some similarities of traditions held here in the states. The guys then dig a bit deeper as Poldi explains how organ meat isn't a fad, but honest to goodness real food, for an everyday diet. In Poldiâs case its more important to get it down than to fluff it up and fancify it. Mixing it into ground, or even just taking small portions at face value is how he does it. Bone broth has also been an interest of Nickâs and Poldi explains the benefits of adding broth or stock to an afternoon drink instead of another coffee. If you enjoy this conversation, please check out the Year of Plenty Podcast with Poldi Weiland.
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On this episode of Huntavore, Nick is ecstatic about his recent big buck kill. He doesnât hold back on the details and drama of that Saturday here in early October. So sit back and enjoy a good olâ buck story on this episode of Huntavore.
How about that! 13 years of hunting a small farm in Michigan that butts up to state land, and Nick finally connects on a brute! Taking tips and tricks along the way, connecting encounters, and learning from close calls, came together in early October. Without spoiling the story, Nick had a plan for the hunt, and was going to stick with it. Like any good story, a few obstacles got in his way, and he had to overcome adversity. Ultimately this story includes friends, family, and bonding with his boys. Hope you enjoy my tale of the Michigan 8 point that DIDN'T get away.
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On this episode of Huntavore, Nick tries to get to the bottom of a few cast iron myths that have been circulating around the internet. Smooth vs rough finish, expensive vs cheap, and folks still think using soap is ok. Kyle puts these myths to bed along with a ton of info about our favorite cookware. So preheat that skillet, and let the facts cook on this episode of Huntavore.
Kyle Seip has been around cast iron and metals most of his life. Now he finds and restores vintage cast pieces both as a hobby and side business. Kyle talks briefly about his process in using electrolysis on gunked up pans, and how a simple oven clean feature can help you start over on a damaged seasoning. He Al breaks into several questions about cast iron and how in the long run, cast iron is far superior to any new modern material. The whole conversation is a great informative piece on care and use of your current and future cast iron pieces.
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On this episode of Huntavore, Things are down to the wire on opening day for whitetails. Weapons are checked, packs are loaded, and preparations for butchering that animal have been arranged, right? If DIY hunts are your thing, then lets take it to the full circle in bringing the animal to the plate. Nick hopes to challenge and encourage folks looking to process their own deer this year. He answers some questions sent in that would be helpful to anyone taking on one of the most primal, yet intimidating parts of acquiring one's own meat. So rinse off that butcher block, and put an edge back on those knives. Weâre talking processing on this episode of Huntavore
Hours of research, digital scouting, and preparations go into a DIY hunt. Going the distance in finding the animal, putting on a stalk and perfectly placed shot is a huge accomplishment. Yet, too many times the final task is dropped off for someone else to do. The most primal, arguably the most intuitive, but understandably the most intimidating part. Processing your own game. Reasons can stack up why our trophy gets dropped off at the butchers. There is no time, I donât have the equipment, or I don't know how. You can tell me when that buck shows up on a ridge in daylight and what he's eating with a single piece of equipment that costs a couple hundred dollars. You can also tell me you put a 40 yd shot on him with a thousand dollar bow, from a tree stand or saddle more engineered than the original space shuttle. But you also get nervous about a whole leg laying on your table.
Mission here tonight is to encourage some ownership in our harvest, try something we may not have any experience in, and answer some questions about tackling this feat.
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Huntavore Butchering Videos:
https://youtu.be/KJRBqtxle5k?si=BQvn6F2m6_NzP7Ja
https://youtu.be/4j0avHEgf1k?si=Uqd9cGD8mfmzz8Nz
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On this Episode of Huntavore, September is here and the final push to season opener for whitetails is here upon us. Nick walks through his archery equipment and how he checks the condition of very vital gear. Later he breaks down the contents of a recovery bag and his own kill kit for making life easier and cleaner when bringing home the harvest. Lots of good tasks to add to your to do list on this episode of Huntavore.
Nick starts out with a run through of his archery setup; saddle, sticks, platform, bow, & arrow. Getting the stand pieces organized, and essential parts checked for damage or wear is a priority at the moment. Only real change this year is switching to a framed pack. He purchased the F1 Mainframe with two batwing pouches. While itâs not been tested in the whitetail woods, the pack served Nick very well chasing elk. Light and study, modular and expandable, Nick hopes for more stability than his frameless pack.
Kill bags can range from full kits in the deep wilderness, to a sealable freezer bag with a few essentials. Preparing for success can make the recovery process a whole heck of a lot easier.
My whitetail kill kit:
All fits in Quart sealable freezer bag; 3â x 3â folded plastic sheet or contractors bag, Gallon sealable freezer bag, Gloves, 2 blue shop towel sheets, A folding replaceable blade knife, Length of paracord.
Tossed in the pack pocket: Fixed blade, bull nosed gut hook knife,Hoof shackles/ drag rope
Elk or deep woods add ons:
Bigger ground cover, Honing stone/steel or sharpener, Another knife, Bone saw, Game bags, A bit more length of paracord
Items to consider:
Butt out II, Roll of TP, Game Cart/electric bike saddle bags, Meat hauler pack
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On this episode of Huntavore, Nick is joined by fellow Michigander and new Host on MichiganWild Podcast, Nate Rozeveld. Nate is a family man who lives and breathes the outdoors. Nate has conditioned his life around seasons, so he can maximize the right time. The guys talk about several topics, and eventually settle on the meat vs antler chat, where they are able to agree some very foundational terms. Nick of course dives into whether Nate processes his game or takes it in, and is quite impressed with how Nate handles his shoulders. So dive into the great chat about hunting in Michigan, on this episode of Huntavore. Nick is joined by Fellow Sportsmenâs Empire Host, Nate Roseveld. He comes to us from the Michigan Wild Podcast and hopes to bring some excitement to feed. Nate has his fingers in many different things that keep busy outdoors. Having a passion for small game and running dogs, of course chasing mature whitetails, and is contemplating upping his angling, Nate has his hands full of topics to talk about. Nick was impressed that Nate, when given the chance, will process his own venison. Being a bit of a novice in the kitchen, Nate does enjoy making meat sticks and jerky. A meat treat guy at its finest. While he does skit the chance to make some hard earned wild game for his fellow hosts in the Emperorâs Table Pot Luck with chicken wings, Nate delivers on his use of shoulders. Smoking first and wrapping at the end, Nate gives a taste of how we all could approach those whitetail front quarters. You can catch Nate on the Michigan Wild Podcast, on Sportsmenâs Empire.
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On this episode of Huntavore, Nick sits down with Jeremiah Doughty, the man behind From Field to Plate. Jeremiah and Nick have very similar views on wildgame and life even though they are on opposite sides of the country. Jeremiah shares stories from the field, and his passions around food. This episode is an absolute must listen as we prepare for our upcoming seasons,get ready to be fired up on this episode of Huntavore.
Jeremiah Doughty is a return guest on the show. Jeremiah is the mind behind From FIeld to Plate, all kinds of content surrounding wildgame and how to prepare it. Nick and Jeremiah chat about some of the foundations of why they hunt. The pursuit of real food they feed their families. Sometimes the simple truth gets overlooked, and this chat is a refreshing reminder as we prepare gear, weapons, and make room in the freezer. Are you preparing for the âafter the shotâ work as much as the scout? While this episode doesn't have any specific recipe focus, the idea of gleaning âjust another meatballâ off your kill is important. Full utilization takes effort, creativity, and time. For more from Jeremiah, check out his material at fromfieldtoplate.com
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On this episode of Huntavore, Nick has been placed on injured reserve for a few days due to a procedure. While he's icing up, Rob Chippone joins the show to share some tricks or moves when frying fish and cooking whole piglets. Rob is a big fan of the sous vide and we brainstorm how using that can prepare all kinds of meat for an outdoor intactactive barbecue. Join us on an inspiring chat, on this episode of Huntavore.
Nick is recovering from his vasectomy, which after an attack from kidney stones last fall, was a total cakewalk. Rob joins in from his new home is South Carolina, where the guys talk a bit about fishing. Rob likens being a sportsmen to jujitsu as in, the martial art has belts that show your progression, and how itâs about understand over who you beat. Same goes for hunting and fish. You earn your stripes not for the particular size of deer, but for what you know. Conversation also jumps onto fried fish, and the many ways I can change up the same old same. Think about Coconut Perch, I know right. On top of that, the guys talk about how sous vide is not a one trick pony. And Nick dreams about a Shish kabob around a smokeless fire ring.
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On this episode of Huntavore, Nick is joined by Jesse Griffiths; Author, Restaurant owner, and champion of local eating. This episode jumps right into seasonal food preparation, and of course we pick the brain of the author who wrote The Hog Book on how Nick can keep enjoying his wild hogs. A lot to harvest and hold onto on this episode of Huntavore.
Nick had the pleasure of digitally sitting down with Jesse to talk about seasonal foods and Wild Hogs. In Texas, seasonality is key. When itâs in season and growing, take advantage. When the season is over and the heat of summer comes, those precious produce or proteins will be drying up. He talks about his restaurant, Dai Due and how when farmers are producing, that is the time to bring in the great produce, and then to spread the love, preserving that bounty is key. Pickling, drying, freezing, you name it. Meat is similar in that Jesseâs menu will adapt to what the rancher has available. That nose to tail doesnât have to stay in the house, but nose to tail can extend to the entire community. To finish up, Nick does want to talk wild pigs. Jesse explains like it that pigs are so variable from one pig to the next, and even season to season. No water, limited food and graze, the product at that point will be gamey. When the rains come and forage blossoms, thatâs when hogs can be their tastiest.
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On this episode of Huntavore, we join Nick after a series of events, both awesome and not so awesome. First, he was humbled by an article entitled Roast What You Kill, and is reflecting on his thoughts. Second, in preparation for a bachelor party, Nick prepared Carnitas, and Venison Barbacoa to be slung out as blackstone tacos on a tailgate. Finally, Nick was again humbled by a wall of water and ice coming from his freezer. All sorts of ups and downs on this episode of Huntavore.
Nick is solo on this episode, and reflects on an article by Greg Morse. Expanding on the Proverbs 12:27, Nick is noticing areas where he has gotten worn down and lazy. In the examples it doesn't just point to hunters not roasting their game, but points to areas where we as men have lost motivation and slacked. The Beautiful thing is we can alway get back up, and get better.
Link: https://www.desiringgod.org/articles/roast-what-you-kill
Next is what we were waiting for, and that is the Carnitas and Venison barbacoa on a tailgate. Nick turned out almost 60 of these tasty birra tacos using the cooking liquid from the barbacoa. Simple add ons like cheese, onion, cilantro, and a chipotle drizzle sauce make these babies a home run.
Last is a reminder to us all who eat out of the freezer. Ajar doors are an ever present danger. Be vigilant and have fail safes for these meat safes. Nick talks about his quick plan to move the still frozen solid bounty, but also discard the thawed door items. He also lays out the plan to be proactive about protecting that door.
Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content!
Show Sponsors:
Tappecue Meat Probes
Instagram: @tappecue
Website: https://bit.ly/2NIr0Xj
Coupon Code 10% off: HUNT10
Umai Dry
Instagram: @umaidry
Website: bit.ly/3WhfnnX
Sign up for the newsletter for 10% off
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