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Summary:
In this episode, Justin and Adam chat with Dr. Jonathan Reisman about hunting, cooking, and eating offal and organ meats. They discuss the incorporation of organ meat into diets and highlight the nutritional value of organs and the unique nutrients they provide. Dr. Reisman shares his journey into butchering and cooking organs, his passion for hunting, and how hunting has allowed him to explore various organ meats. They also address the myth that organs are dangerous to eat and advocate for the reintroduction of lung consumption, which is currently illegal in the US. The conversation emphasizes the importance of reconnecting with the source of our food and exploring traditional food consumption. They discuss different organs' unique textures and flavors, such as lungs, kidneys, and sweetbreads. They also touch on the importance of proper handling and care of organs to ensure optimal taste and safety. They discuss the need for better anatomical diagrams, education around organ meats, and the growing interest in nose-to-tail eating. Dr. Reisman also mentions his Anatomy Eats dinners, where he combines his knowledge of anatomy with culinary experiences.
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Guest:
Jonathan Reisman, M.D., is a physician, author, and adventurer. His interests include anatomy, food, travel, nature, wilderness, and prehistoric crafts. He has practiced medicine in some of the world's most remote places, including Antarctica, Arctic Alaska, the Russian Arctic, the Himalayas of Nepal, rural Appalachia, the urban slums of Kolkata, India, and on Pine Ridge Reservation in South Dakota. He is the co-creator of the anatomy-based dinner series Anatomy Eats, which explores human anatomy through cuisines worldwide using offal, internal organs, and other unusual body parts.
Visit Dr. Reisman's website
Visit Anatomy Eats Instagram
Takeaways:
Organ meat, such as liver and heart, is packed with nutrients and can be a healthy addition to one's diet.
Social media platforms like Instagram are great resources for finding creative and innovative ways to incorporate organ meat into meals.
There is a misconception that organ meat is dangerous to eat, but as long as it is not toxic, it can be consumed safely.
The sale and consumption of lungs are currently illegal in the US, but efforts are being made to overturn this rule.
Reconnecting with the source of our food and exploring traditional food consumption can lead to a greater appreciation for organ meat. Organ meats have unique textures and flavors that can be enjoyed properly.
Proper handling and care of organs is essential for taste and safety.
Hunting provides access to a wide variety of organ meats.
There is a need for better anatomical diagrams and education about organ meats.
Nose-to-tail eating is gaining popularity as people explore different parts of the animal.
Anatomy Eats dinners combine anatomy education with culinary experiences.
Chapters:
00:00 Introduction and Discussion of Organ Meat
19:31 Exploring the Nutritional Value of Organ Meat
25:04 Tips for Incorporating Organ Meat into the Diet
29:37 Misconceptions about Organ Meat
35:40 Advocating for the Reintroduction of Lung Consumption
36:14 Reconnecting with the Source of Our Food
36:24 Exploring the Unique Textures and Flavors of Organ Meats
44:09 The Importance of Proper Handling and Care of Organs
52:13 Hunting as a Gateway to Trying Different Organ Meats
59:28 The Need for Better Anatomical Diagrams and Education
01:05:02 The Rise of Nose-to-Tail Eating
01:05:44 Anatomy Eats: Combining Anatomy Education with Culinary Experiences
Keywords:
organ meat, nutrition, misconceptions, lung consumption, traditional food, organ meats, textures, flavors, handling, care, hunting, anatomical diagrams, nose-to-tail eating, Anatomy Eats
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Summary:
In this episode, Justin and Adam are joined by Jesse Griffiths, a world-class chef, hunter, and author of the new book, The Turkey Book. They discuss turkey hunting, cooking, and the inspiration behind the book. Jesse shares his experiences hunting turkeys in different regions of the United States and the unique culinary perspectives he gained from each location. The conversation explores the importance of cooking using the entire turkey rather than just the breast. They talk about the different aspects of the book, including the storytelling, cultural details, and techniques for butchering and cooking turkey. Jesse shares his favorite chapter on breaking down the turkey breast and the various recipes and techniques included in the book. They also discuss the flavors of turkeys from different regions and the process of confit cooking.
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Guest:
Jesse Griffiths is a world-class chef and owner of Dai Due, a butcher shop and supper club in Austin, Texas, where everything on the menu is sourced locally. He is also the head instructor of the New School of Traditional Cookery. In 2012 he released Afield: a chef's guide to preparing and cooking wild game and fish, which was nominated for a James Beard award. In 2021, he released The Hog Book, which won a James Beard award in 2022. We chatted with him about this book back in 2021.
Info on Dai Due
Info on Jesse's 1st book "Afield"
The Wild Books Website
Takeaways:
The Turkey Book is a new book by Jesse Griffiths that explores turkey hunting and cooking.
Jesse traveled to different regions of the United States to hunt turkeys and learn about the unique culinary perspectives in each location.
His love for wild turkey meat has inspired him to become a better hunter and appreciate the importance of patience and skill.
The book offers a beginner's journey into turkey hunting and provides recipes and insights from experienced hunters and chefs.
Jesse's experiences with wild turkeys have shaped his culinary outlook and deepened his appreciation for different cuts of meat. To respect and appreciate the whole animal, it is important to utilize the entire turkey when cooking.
Culinary conservation involves responsibly using the resources harvested through hunting.
Plucking and cleaning a bird can be a satisfying and enjoyable process.
Keeping the skin on provides culinary options and enhances flavor.
Personal experiences and aspirations in turkey hunting vary.
Jesse's book on turkey hunting and cooking includes storytelling and cultural details.
Flavors of turkeys from different regions are not easily discernible.
Confit cooking is a great method for tenderizing and preserving turkey.
Turkey hunting is about the journey and experience, as well as conservation.
Chapters:
00:00 Introduction and Overview
04:01 Jesse Griffiths' Background and Previous Books
08:45 Jesse's Turkey Hunting Experiences
13:45 The Inspiration Behind The Turkey Book
25:05 How Turkey Hunting Shaped Jesse's Culinary Outlook
26:14 Utilizing the Whole Turkey
27:58 Culinary Conservation
28:26 The Satisfaction of Plucking and Cleaning
30:21 Keeping the Skin On
42:43 Personal Experiences and Aspirations in Turkey Hunting
50:00 Introduction and Overview of the Book
52:04 Techniques for Butchering Turkey Breast
54:30 Flavors of Turkeys from Different Regions
56:16 Butchering and Cooking Turkey Wings
58:08 Key to Successfully Cooking Turkey Wings
59:06 The Art of Confit Cooking
63:41 The Journey and Experience of Turkey Hunting
Keywords:
turkey hunting, cooking, book, storytelling, cultural details, butchering, cooking techniques, turkey breast, recipes, flavors, regions, confit cooking, journey, experience, conservation, turkey cooking, The Turkey Book, wild game, culinary perspectives, patience, skill, wild turkey meat, turkey, cooking, utilization, meat, culinary conservation, plucking, skin, options, satisfaction, enjoyment, hunting
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In this episode, Justin and Adam are joined by Sean Sherman, an award-winning indigenous chef, educator, author, and activist. They discuss the importance of wild food for Native American and indigenous cultures, the significance of indigenous food systems, and the need for food sovereignty. In this conversation, Sean emphasizes the need to shift our mindset from a consumer-based food system to one focused on sustainability, seasonality, and cultural diversity. He shares his vision for the future of indigenous cuisine, which includes creating support centers, developing regional menus, and expanding the movement globally.
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Guest:
Sean Sherman is an award-winning chef, educator, author, and activist. A member of the Oglala Lakota Sioux tribe, his personal mission is to revitalize Indigenous food systems and build awareness of the transformational potential of Indigenous foodways to restore Native people's health, local economies, culture, and food sovereignty.
Sean’s Instagram: @the_sioux_chef
Sean’s website: https://seansherman.com/
NATIF Instagram: @natifs_org
Owamni Instagram: @owamni
Takeaways:
Wild food plays a massive role in indigenous food systems and diets, providing sustenance and cultural and spiritual significance.
Indigenous food systems are diverse and based on a deep knowledge of the local environment, including the use of wild plants and animals.
Revitalizing indigenous food systems and promoting food sovereignty is necessary to ensure access to healthy and culturally appropriate food.
The Western diet has overlooked the vast majority of North American botanicals, and there is a need to shift towards local and sustainable food systems.
Individuals can start by exploring and utilizing the wild and native plants in their own backyard, promoting a deeper connection with the natural world and local food sources. Embrace indigenous foodways and reconnect with the land
Shift from a consumer-based food system to one focused on sustainability, seasonality, and cultural diversity
Non-native chefs and restaurants can support indigenous food traditions by purchasing products from native producers and featuring indigenous ingredients on their menus
Create support centers to train and develop culinary professionals in indigenous food systems
Develop regional menus that celebrate the unique foods and flavors of different indigenous communities
Expand the indigenous food movement globally and promote the preservation of indigenous knowledge and food traditions
Chapters:
00:00 Introduction and Updates
11:21 The Significance of Wild Food for Indigenous Cultures
31:30 Embracing Indigenous Foodways and Reconnecting with the Land
40:21 Creating Support Centers for Indigenous Food Systems
48:35 Expanding the Indigenous Food Movement Globally
Keywords:
wild food, Native American, indigenous cultures, indigenous food systems, food sovereignty, hunting, fishing, foraging, taste, nutrition, local food systems, sustainable food systems, indigenous foodways, sustainability, seasonality, cultural diversity, indigenous cuisine, non-native chefs, support centers, regional menus, global expansion
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Turkey season has come upon us! Not many things rival the sound of calling and hearing those big old toms gobble back at you. We had the pleasure this season of hunting not far from the coast of Morrow Bay in California and bagging a few gobblers to bring home to the family.
This recipe is a play on a good old chicken piccata recipe that’s super quick, easy, and doesn’t disappoint. If you’ve never had piccata, you’re in for a treat because when you pour the sauce over the top, everyone will think you’re a five-star chef.
I spiced this one up with some jalapeños and wild turkey bourbon, but feel free to use any chili pepper or bourbon; you can also omit the peppers and just use white wine if you’d like to go the classic route. Any way you slice it, you’re bound to love this dish.
Read the written version of this recipe as prepared by Ara Zada
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About Wild Turkeys:
By the 1930’s, market hunting and habitat loss had reduced the turkey population in North America to somewhere around 30,000 birds; a pitifully small number compared to their original pre-European settlement population which is estimated to be around 10 million.
Although overhunting had a part to play in this - there was no management in those days - another factor played a huge role as well - habitat loss.
At the time, farmers were clearing huge swathes of land for agriculture, cutting down trees and burning brush. This pushed turkeys into smaller and small regions and allowed hunters to reduce their population even more rapidly. At least half of the states that called the wild turkey home had lost it altogether.
There were a few attempts to stop the decline around this time though, mostly led by eastern sporting clubs. Pressure from these clubs spurred the Virginia and Pennsylvania game commissions to attempt a breeding program where they raised wild turkey chicks on farms and then released them into the wild.
Though close to 300,000 birds were released in this manner, the survival rate was so low that the program was deemed a failure. The reason behind this was the fact that young turkeys learn how to survive in the wilderness - finding food, safe roosts, and avoiding predators - from their mothers.
Without that knowledge being passed on from mother to chick, the farm-raised turkeys fell prey to coyotes, raccoons, bobcats, snakes, owls, and other large birds of prey.
Other concerned groups and far-seeing individuals, including Theodore Roosevelt, were also setting aside habitat for animal species, including wild turkey.
Along with reemerging habitat, a new re-introduction method created by Herman Holbrook skyrocketed successful reintroduction. It involved using a net cannon to capture live turkeys in the wild and re-introduce them into their old habitats, or new ones on abandoned land.
This method of reintroduction was extremely successful and many states used it to re-establish wild turkeys into their former range.
In 1973, the non-profit National Wild Turkey Federation was started and it quickly began coordinating reintroduction efforts with states and other conservation groups. They also helped to create and conserve beneficial wild turkey habitat, which further fuelled successful wild turkey populations.
About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
Follow Adam on Instagram
Visit the Intrepid Eater website
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In this episode, Justin and Adam discuss two cuts of meat: the tri-tip and the eye of round. They provide information on the location and characteristics of each cut, as well as their culinary history. The tri-tip is a flavorful cut located in the bottom sirloin area, while the eye of round is a lean muscle found in the round group. They share cooking tips and recipe ideas for both cuts, including grilling, searing, and marinating. Overall, these cuts offer versatility and delicious flavor for various dishes.
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Takeaways:
The tri-tip is a flavorful cut located in the bottom sirloin area, while the eye of round is a lean muscle found in the round group.
Both cuts offer versatility and can be cooked through grilling, searing, or marinating.
The tri-tip is commonly used in Santa Maria-style barbecue, while the eye of round is great for dishes like pho or stir-fries.
When cooking these cuts, it's important to keep them at medium-rare or medium to prevent them from drying out.
Both cuts can be sliced thinly for sandwiches, tacos, or stir-fries, or cooked whole and sliced for a delicious meal.
Recipes:
Grilled Venison Tri-Tip
Elk Tri-Tip with Chimichurri
Grilled Bison Tri-Tip, Santa Maria Style
Venison Cube Steak Sandwiches with Poblano-Lime Chimichurri
Gochujang Venison Steak and Broccoli
Venison Bulgogi Kimbap Rolls
Antelope Steak Fingers
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John McAdams shares his adventure of taking his seven-year-old son on a backcountry mule deer hunt in New Mexico. They face challenges with cattle grazing on the hunting grounds and changing weather conditions. The cold weather and misting rain make it difficult to spot deer, leading to a change in plans. They encounter elk and other hunters along the way. Finally, they spot a deer and successfully stalk and shoot it. They butcher the deer and carry it out, creating a lasting memory of their hunting adventure.
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Top Round and Bottom of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. They also explore the uses of these cuts, such as cube steak, pot roast, stir-frying, and steak. They share preferences for whole cuts over grinding and offer recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, wild pig cured ham, barbecue smoked venison and bison gyudon.
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Takeaways:
The bottom round is commonly used for cube steak and pot roast.
The top round is versatile and can be used for stir-frying, curing, and making steaks.
Experiment with different cuts and cooking techniques to find your preferred method.
Try recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, best wild pig cured ham, barbecue smoked venison and bison gyudon.
Recipes:
Elk Steak Gochujang Noodles
Hot Italian Venison Sandwich
Bourbon Venison Jerky
Best Cured Wild Pig Ham
BBQ Smoked Venison
Venison Pastrami
Bison Gyudon
Dashi Stock Recipe
Chapters:
00:00 Introduction and upcoming episodes
05:44 Discussion about upcoming activities
09:05 Introduction to the top round
12:27 Different methods of removing the top round
27:45 Introduction to the bottom round
29:39 Methods of removing the bottom round
30:40 Culinary history and cooking methods for the bottom round
31:51 Bottom Round
32:21 Uses of Bottom Round
33:14 Top Round
34:31 Cooking Techniques for Top Round
35:25 Grinding and Other Uses
37:07 Preference for Whole Cuts
38:13 Recipes: Elk Steak Gochujang Noodles
40:25 Recipes: Hot Italian Venison Sandwich
43:32 Recipes: Bourbon Venison Jerky
45:12 Recipes: Best Wild Pig Cured Ham
51:13 Recipes: Barbecue Smoked Venison
57:08 Recipes: Bison Gyudon
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In this episode, Justin and Adam talk with Will Robinson, the Distiller at Tamworth Distilling and Mercantile. They discuss using wild fish and game ingredients in spirits such as Eau De Musc Castoreum Whiskey, Crab Trapper Whiskey, Deerslayer Venison Whiskey, and Saison de Frai Apple Brandy VSOP. Justin does a live tasting on the air as Will talks about each spirit in detail.
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Guest:
Will Robinson is the Distiller at Tamworth Distilling and Mercantile in Tamworth, NH, where he focuses on product development and the production of gins, cordials, flavored spirits, and more. He is a founding member of the band Moonshine Still, with whom he played over 1500 shows and recorded four albums; he is a jack of all trades and has worked awesome jobs such as an antique dealer, pawn broker, canoe instructor, winery owner and distiller, student and stay at home Dad. In his spare time, he enjoys spending time with his children, sailing, cooking, paddling, producing music, and attempting to pursue a more sustainable lifestyle.
Check out The Tamworth Distilling IG page
Visit the Tamworth Distilling website to learn more or order
Takeaways:
Eau du musc includes an old-world flavoring technique that uses the oil extract from the castor gland of the North American beaver
Crab Trapper is made with a bourbon base steeped in a mixture of crab, corn, and spices
Deer Slayer is a venison-flavored whiskey with cranberries, porcini mushrooms, juniper berries, and green peppercorns
Saison de Frai is a brandy infused with smoked trout
The Deerslayer and Saison du Frai spirits have unique flavors that evoke memories and create new experiences.
Will Robinson emphasizes the importance of creating connections and memories through spirits.
Conscious consumption and trying new flavors can lead to pleasant surprises
Show Notes:
Introduction and Background
From Music to Distilling
Working with Wild Ingredients
Using Wild Ingredients in Spirits
The Use of Castoreum
Tasting the Wild Spirits
Tasting the Ode to Musk
Impressions of the Ode to Musk
Introduction to Vacuum Distillation
Distilling Delicate Flavors
The Success of the Crab Trapper
Creating a Market for Invasive Species
The East Coast American Seafood Spice Blend
The Process of Creating the Crab Trapper
Educating About Global Warming and Invasive Species
Supporting Sustainable Seafood and Invasive Species
The Deer Slayer: Fermented Meat Whiskey
The Art of Smoking and Barbecuing
The Process of Creating the Deer Slayer
Introduction and Tasting Notes
Discussion about Potential Snack Stick Product
Exploring the Flavor of the Saison de Frai
Creating a Snack Stick Experience
Wrap-up and Audience Questions
Introduction to the Saison de Frai
Exploring the Aromas and Flavors of the Saison de Frai
Sourcing Ingredients and Creating New Experiences
Creating Memories and Connections through Spirits
Other Spirits to Explore
Foraging Pine Cones
Fermenting Pine Cones
Flavor of Pine Cone Syrup
Sugar Plum Fairy Absinthe
Upcoming Flavors and Spirits
Siege of Wolves Rum
Where to Order and Connect
Closing Thoughts
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When I started planning for this recipe, I decided that I wanted to try and use a part of the deer that I hadn’t used before. This year we sent my husband’s buck to the butcher, and we were given back these lovely cuts of neck meat. I knew I wanted to use them at some point for a stew or pot roast, and this venison neck goulash recipe was the perfect time to try it.
The neck is full of connective tissue and muscles, and when it’s braised gently, it melts into this wonderful tender bite. I hope you love it. -Natalie Auer
Read the written version of this recipe as prepared by Natalie Auer
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About Goulash
The world of goulash is actually quite interesting. Different versions abound, and a goulash in the United States has almost no resemblance to a goulash from Hungary or the rest of Europe. How did this happen? Why is this dish so ubiquitous across so much of the world?
It all started on the Alföld, or the Great Hungarian Plains, a flat, steppe-like territory occupying over 54% of Hungary in the 800s. This region was also populated by cowherds known as gulyas (“gu-yaj”). In the evening they would set up a metal cauldron over the fire and cook a simple and filling stew which usually consisted of dried bacon, wild onions, a rustic grain like millet, wild caraway, salt and lots of pepper.
The dish became more and more popular and was eventually named after the herdsmen who had introduced it - gulyas. Anglicized, that’s goulash!
Hot paprika eventually replaced pepper as the main spice in the dish and spread to neighbouring countries.
The mid-1800s and early 1900s also saw an influx of Hungarian immigrants to Canada and the United States. Like all immigrants, they brought with them recipes from home which they attempted to recreate using whatever local ingredients were available.
By 1914 the Woman’s Educational Club Cookbook had come out including two recipes for goulash, one American goulash, and the other simply goulash. In only a few years, gulyas had already split into two distinct dishes, one American, and one European. This cookbook’s version of American goulash called for cubed round steak stewed with tomatoes, tabasco sauce, paprika, and onion juice.
Newspapers continued to come out with American Goulash recipes, and in the next decade, an all-American dish of ground beef, tomatoes, macaroni, and paprika emerged.
About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
Follow Adam on Instagram
Visit the Intrepid Eater website
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Justin and Adam chat with all the attendees of our Snow Goose Culinary Camp. They discuss the hunting, the butcher, the cooking, and the eating throughout the whole weekend. They each share their own personal experiences of why they attended camp and what the outcome was.
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Show Notes:
A similar model to our Pig Camp
Food and conservation-focused
Snow Geese are smaller than Canada Goose
Thin skin, no plucking
Eating Geese the whole time
Shooting, Hunting, Butchering, and Cooking Geese
Skeet Shooting
Day 1 Hunting
Snacks in the Blind
Extended Tubes
Huge amounts of birds
Italian Style Chicago Sandwich
Snow Goose is Edible!!!
Butchering Class
Hank Shaw’s Book - Duck, Duck, Goose
Cooking Class: Swedish Meatballs
Wine Pairing
Warm Cocktail
Frost on Decoys
Good Bird
Dinner Day 1.5
Goose Burgers
Hor d'oeuvres
Harvesting Nature Waterfowl Blend
Dinner Day 2
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Skirt Steak and Flank Steak of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts.
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Recipes:
Smoky SW Venison Flank Steak with Wild Game BBQ Sauce
Chinese Venison and Snowpea Stir Fry
Antelope Bulgogi
Seared Venison Tacos
Soon Dubu Jiggae (Venison and Kimchi Stew)
Mexican Carne Asada Tacos
Arrachera Tacos
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In this episode, Justin and Adam Steele dispel the myths of soaking wild game in ice water, a common practice among hunters across North America. They discuss the proper methods for cold storage, cold shortening, bacteria in water, bone sour, and so much more!
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Show Notes:
Coolers are really good these days
Side-by-side comparison
Rumors of meat soaking
Cold shortening
Brining vs. soaking in water
What do you do with the white part of the meat after soaking?
No good steaks without trimming
Bacteria in the water
Safe temperatures for meat storage
Bone sour
Working with wet meat vs dry meat
Alternatives to soaking in water
Hanging outside
Ice barrier method
Milk jug method
Homemade walk-in cooler
Dry ager
Renting space in meat lockers when traveling
Wet aging
Time for dry aging
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Finding ways to sneak wild game into game day dishes can be challenging. On game day, most people want glutinous, fatty, cheesy dishes that they don’t eat during the week.
Wild game doesn’t tend to work well in those types of preparations, but here I’ve created the best of both worlds – a venison queso that is cheesy, creamy, silky, flavorful, and uses wild game!
A good queso is hard to achieve using “healthy” ingredients. Anyone who knows good queso will tell you that. But, hey, everything in moderation, right?
I’ll tell you now though, you won’t be able to stop eating this stuff. This queso will be plenty flavorful as well; if not, then it needs salt, not more taco seasoning.
Add salt until it’s as flavorful as you want it. I’m generally closer to 1.5 to 2 tbsp salt when I make this dish. Pre-cubing your Velveeta cheese will help it melt in faster. When it cools, it’s not a rock-solid hunk of cheese and when you reheat it, it heats up just fine too. No fat separation, no cheese solidifying, just pure, glutinous, cheesy goodness here. Step up your game-day appetizer dish with this venison queso!
Read the written version of this recipe as prepared by Gunnar Emberg
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About Super Bowl Snacks
Did you know that Super Bowl Sunday is considered the second biggest food holiday in the USA after Thanksgiving?
That’s huge, and it means that, just like Thanksgiving, certain foods have become forever tied to the event. These foods, and the ingredients to make them, get bought up in the days leading up to the Super Bowl, giving us lots of fun stats released by grocery chains.
It is estimated that Americans spend approximately 14.8 BILLION dollars on Super Bowl parties each year, most of that being spent on food and beer.
Dips, meatballs, nachos, chicken wings, pizza, and guacamole are some America’s favorite Super Bowl snacks. Learn more about how they became Super Bowl favorites!
About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
Follow Adam on Instagram
Visit the Intrepid Eater website
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Justin and Adam chat with South Carolina-based Wild Game Chef Larry White. They discuss aging venison in beeswax, smoked goose Japanese pancakes, duck prosciutto, their favorite wild game meats, elevating your cooking techniques, and so much more!
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Guest:
Larry White is a hunter, avid outdoorsman, writer, and former restaurant owner/chef whose life revolves around food and being in wild places. He grew up in the foothills of North Carolina, spending my childhood hunting, fishing, and walking the woods as much as possible. He started his professional cooking career in the US Coast Guard as a Culinary Specialist before returning to college and obtaining a bachelor's degree in Culinary Arts. After that, he went on to work in fine dining establishments in Charleston, South Carolina. In 2017, he started his website, The Wild Game Gourmet, and has a strong social media following where he shares delicious wild food recipes as reels.
Check out Larry’s IG: @larry_white
Show Notes:
Top 3 wild game meats
2 months aged beeswax venison loin
Duck fat and Yorkshire puddings
Smoked whitetail shoulder holiday hams
Venison neck taquitos with coconut white miso sauce
Smoked goose leg ham okonomiyaki - Japanese pancake
Cubano cordon blue is amazing.
Myth busting: Don’t move your steak in the pan for a sear.
Lobster and Proscuitto stuffed Venison
Torching duck prosciutto
Wild Boar cooked in okra leaves
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Gyros are one of my favorite summer meals. They’re perfect for both lunch and dinner and take less than an hour to make. I use heirloom tomatoes, cucumbers, and butter lettuce from my local farmer’s market. These veggies taste AMAZING in the summer months, especially if they’re locally grown.
Pickled onions and spicy peppers are great additions to your gyro, depending on your spice preference. Other sauces that would be fantastic are baba ghanoush or hot sauce! No matter what your toppings are,
I hope you enjoy this recipe as much as I do!
Read the written version of this recipe as prepared by Rikki Folger
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About Gyros
Gyros, also pronounced gy-ro, are a Greek specialty consisting of seasoned ground meat pressed into a loaf and skewered, then cooked on a vertical spit. Meat is then shaved off and stuffed into pita, along with tomato, onion, french fries, and tzatziki. In Greece, it’s usually made with pork, and sometimes chicken,
though the dish has spread around the world and can often be found made with lamb and beef.
Gyros has many close cousins, such as Middle Eastern shawarma, Mexican al pastor, Canadian donair, German doner (DUnar), and Turkish döner (do-naj).
They all actually stem from the Turkish doner, which consists of marinated meat, stacked in layers onto a large skewer, and then cooked on a vertical spit.
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Ribs and Brisket of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts.
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Recipes:
Savory Venison BBQ Ribs - Brandon Dale
Italian Venison Ribs - Hank Shaw
BONE IN BBQ WILD GAME RIBS - Steve Rinella - MeatEater
Venison Brisket Bacon - Alan Bergo Forager Chef
TEXAS-STYLE VENISON BELLY ROULADEN - Jesse Griffiths - Meateater
Show Notes:
Snow Goose Camp - Feb 2024
Ribs
Physical description of the cut
Intercostal muscle
13 ribs vs 15 ribs per side
Batoning technique
Baby Back Ribs - Top
Spare Ribs - Bottom
Rib Tips
Culinary History
How to cook
Fat on Ribs
Lard vs. Tallow
Age will affect cooking times
Brisket
Fatty on domestic beef. Lean on Game
Front - Point
Flat - Rib Flap, Belly portion atop the ribs
Loads of connective tissue
The word comes from Old Norse for cartilage
Culinary History
How to cook
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Hoppin’ John is an amazing Southern American dish with an interesting history. I was raised believing eating black-eyed peas on New Year’s Day was the only way to solidify a year’s good luck.
As a kid, I could not end the day without at least a spoonful of black-eyed peas. My family is still very superstitious about this tradition, but no matter, I now enjoy black-eyed peas more than just the yearly spoonfuls.
Historically, Hoppin’ John is a culmination of the many worlds that contributed to giving the “Old South” its culinary identity. Born in the rice-rich lands of the Carolinas, this dish incorporates rice, cowpeas, black-eyed peas, or other beans and is flavored with bacon or ham.
My preparation of Hoppin’ John follows the traditional preparation as much as I could, except for the addition of the Harvesting Nature Water Fowl Blend.
The resulting meal was remarkably balanced and wholesome. I was very happy to share it with my family, who gave the meal two thumbs up as they solidified their good luck for the next year. There is nothing like cooking magical food that also pleases the diners. Good Luck and Enjoy!
Read the written version of this recipe as prepared by Justin Townsend
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About Hoppin’ John
Hoppin’ John seems to have originated in the Lowcountry regions of South Carolina’s coastline, where the Gullah peoples began the tradition.
They likely used Carolina Gold rice and either Geechee red peas or Sea Island red peas to make the dish. Interest in some of these ingredients lately has been resurgent, with several people working hard to save them from extinction. I’ve had the chance to try them, and they are worth seeking out.
The inspiration for the dish probably came from similar African dishes like the Senegalese thiebou niebe or other similar pea and rice dishes in west Africa. Africans arriving on American soil would have used what was available to them to make dishes as they would have at home.
The earliest mention of Hoppin’ John in literature comes from the book Recollections of a Southern Matron, published in 1838. The dish was likely eaten well before that, making this a VERY old food!
Although it has been forgotten exactly how the name for the dish came to be, some historians posit that the name came from a bastardization of the Creole-french word for black-eyed peas - pois pigeon - which means pigeon peas.
About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec, and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
Follow Adam on Instagram
Visit the Intrepid Eater website
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Tenderloins and Loins, touching base on techniques, nuances, and recipes for these two delicious cuts.
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Recipes:
Miso Milk Braised Wild Pork Tenderloin
Mule Deer Carpaccio
Smothered Black Bear Chops
Coyote Steak Bites
Shaved Venison Bagels with Horseradish Cream Cheese
Root Beer Glazed Wild Pork Loins with Cheese Grits and Sauteed Asparagus
Show Notes:
Oklahoma Waterfowl Hunting Culinary Camp
Big Game Blend Restock
Kids Book: Wild Game A to Z
Tender Loin
Physical description of the cut
Psoas (soes) major muscle
Tenderest cut on most animals
The butt, the center, the tail
Where located
How to remove
Culinary History
How to cook
Loin
Backstrap and Loin
Called Longissimus
Sirloin, Porterhouse, NY Strip
One whole chunk
Cut into steaks
Removing
Silver Skin on one side
Save Silverskin for Stock
Steaks vs Chops
Cleaver Method
The ways meat was historically dispersed.
Meat and poverty
What not to do with cuts
Mild flavor - go simpler
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Camping food is one of my favorites. I love a poorly roasted hot dog from a stick over the fire. Usually, the middle is not even warm and the ends are black.
Served over a cold bun and dressed in lukewarm Hormel chili with a little shredded cheddar cheese on top, maybe a few slivers of onion, and dinner is served.
I’m really not mocking it and am serious when I say I love that meal; however, I have also come to appreciate that camping food is also a great opportunity for switching things up a bit and trying out some new recipes.
A little creative planning and some ingredient preparation can lead to some phenomenal camp meals. Some of the best fish dinners I have experienced were just foil-wrapped catch-of-the-day trout but paired with the simple addition of fresh rosemary or tarragon. The same goes for this pineapple and bear camp burger which is also very easy to make while camping. The sauce can be prepared at home, so there is no need to take mayonnaise, vinegar, and chipotle peppers on the camping trip. The patties could also be mixed, formed, and packed grill-ready in Ziploc bags and the pineapple comes conveniently canned.
The rest of the ingredients are easy to pack and quickly cook over the grill.
A little imagination and preparation groundwork at home allows for a gourmet, restaurant-quality burger under the stars. Enjoy!
Read the written version of this recipe as prepared by Lindsey Bartosh
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About Pineapples
Pineapples have played a surprising role in history as not only a food, but as a symbol. After hearing this podcast, you may start to notice pineapple symbolism in weird and curious places.
Let’s get into it.
To start off, let’s discuss what a pineapple actually is… I mean, we all know what one looks like, but where and how do they grow?
Pineapples are in the bromeliad family and grow as a perennial small shrub with tough agave-like leaves, growing about 4 feet tall. Individual scarlet flowers, about 200 on an average plant, form small fruits, which fuse together to form a multiple fruit. That’s right, every pineapple you see is a collection of 200 individual fruits! Other examples of multiple fruits are figs, breadfruit, and mulberries. Though the main fruit is grown on a short, thick stem, suckers may grow, causing fruit to grow off the sides of the plant.
The wild pineapple originated not in Hawaii, but in Southern Brazil, near the current border with Paraguay. There, the Tupi peoples enjoyed the fruit, calling it nanas, or ‘excellent fruit’. The Tupi also used the pineapple to ferment a type of wine, create medicines, and even craft poison arrows.
Tupi and Carib peoples traded and raided, eventually spreading the fruit to the Amazon delta, up through Central America and into the Caribbean.
When our favourite guy, Christopher Colombus landed on current-day Guadeloupe in 1493 on his second voyage, he encountered pineapples growing and being eaten by the inhabitants of the island. He took some pineapples with him across the ocean after enslaving and brutalizing the natives there.
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Justin, Kory, and Ben discuss their favorite wild game recipes to put together the ultimate wild fish and game Thanksgiving meal. They dive deep into appetizers, main courses, turkey dishes, sides, wild desserts, and so much more! This episode originally aired in 2020.
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Appetizers:
Cold Smoked Venison Tartare
Chipotle Squirrel BBQ Dip
Venison Heart Crostini
Fish Chowder with Rosemary Cornbread Muffins
Main Course:
Wild Turkey
Deep fried
Hank Shaw’s Smoked turkey breast recipe
Spatchcock Turkey
Wild Game Holiday Ham vs Cured Smoked Ham
Roasted Quail with Sage and Squash Cornbread Dressing
Homemade Fish Sticks with Tasty Mashed Potatoes
Don’t forget the veggies!
Dessert:
Bear Fat Chocolate Croissants
Prickly Pear Cheesecake Ice Cream
Beaver Fat Biscuits
Smoked Pumpkin Pie with Bourbon Whipped Cream
Blueberry bread pudding
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