Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Denver Steak and the Neck, touching base on techniques, nuances, and recipes for these two delicious cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: Grilled Venison Steak Salad Venison with Roquefort-Shrimp Sauce Venison Steak Marsala Venison Red Beans and Rice Cajun Rice and Gravy with Venison Neck Venison Gamjatang Show Notes: Home Butchering vs Processor Denver Steak It's part of the under-blade portion of the chuck clam shell looking cut 4th most tender cut on animal Has marbling even on lean game animals It will have a rich flavor Recently created in the US, unveiled in 2009 Result of a research project by the University of Florida and Nebraska Not a popular cut along the rocky mountain foothills Japanese have been eating for a while from Waygu  How to remove the Denver Steak Serratus ventralis muscle High heat sear, grill, broil, stir fry Join our Field to Fork Wild Pig Camp Slice across the grain Why is the steak so tender?  The Neck Commonly left behind A huge amount of meat is available Tendons and bones can make it a tough cut History of cut Neck Bones in Soul Food Lamb Roasts in the Middle East/North Africa Grilled Pork Collar with dipping sauce Korean Gamjatang Chronic Wasting Disease Considerations Braise Stew Grind So flavorful Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Arm Roast and the Shanks, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: Elk Shank Tagine Canapés Hoppin John with Braised Venison Shanks Ancho Venison Shank Tacos Venison Mississippi Pot Roast Chipotle Venison Pot Roast on Hatch Grits Show Notes: Spruce Tip Syrup Spruce Tip Jelly High Altitude Sourdough Bread Adam’s foraging adventures Wild cherries Pan Fish Fry-up Arm Roast Cutting off the Arm Roast and Shank Using the table to break tendons Beefy Cut of Meat Shanks Collagen to Gelatin  Cutting down shanks to fit into your cookware Some of the best international dishes are cooked with shanks Slow and Low for Arm Roasts Cross-Cutting Shanks Sous Vide Lamb Shanks Elk Shank Tagine Canapés Hoppin John with Braised Venison Shanks Ancho Venison Shank Tacos Venison Mississippi Pot Roast Chipotle Venison Pot Roast on Hatch Grits Venison shank sliders Grinding: The arm roast is great Never Grind your Shanks! Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Mock Tender and the Flat Iron Steak, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: Justin’s Chimichurri recipe Venison Saag Gosht Gochujang Steak and Broccoli  Grilled Venison Steak and Peach Salad Venison Ragu sub mock tender for the shank Show Notes: Spicy Fried Whole Trout Foraging  Jams and Jellies Syrups The Flat Iron Steak The origins of the flat iron It is a newer cut Applebees popularized One of the most tender cuts in the shoulder Mock Tender is not tender How to remove each cut A boning knife can do everything Leave the blade roast intact The front shoulders have better-flavored cuts Keep steak cool before cooking so as not to overcook Mock tender for braise of sous vide Velveting technique Meat grains Letting rest longer Braising Justin’s chimichurri recipe Venison Saag Gosht Gochujang Steak and Broccoli  Grilled Venison Steak and Peach Salad Venison Ragu sub mock tender for the shank Tacos!! Deer Taco Shirt Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat with Oregon-based Field Staff Writer Katie Wiley. They chat about foraging, clamming, crabbing, and fishing on the Oregon Coast. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Guest:  Katie Wiley: Our guest is an Oregon-based food writer, recipe developer, and outdoor enthusiast. She enjoys encouraging her readers to respectfully forage and harvest seasonally available food, create nature-inspired recipes, and have a great time doing it. The meals she makes for her husband and three children come from constant adventure, teaching her little one’s some of life’s most valuable skills and living their lives together as a family to the absolute fullest. Check out Katie’s IG: @thekitchenwild Show Notes: Backcountry Hunters and Anglers Denver Trivia Night Event Service Berries, Saskatoon Berries, and June Berries Basswood Leaves Dandelion Greens, Roasted Beets, Roasted Diakon, and Goat Cheese Salal Berries Archery hunting is hard Digging for clams is a lot less aggressive.  Check out Katie’s IG: @thekitchenwild Raking for crabs Cockle clams  Razor Clams When to dig for clams Measuring crabs European Green crabs Skunk Cabbage Seaweed Harvest Season Becare of Marine Reserves Starting Foraging Get permission to hunt and forage on farm properties Fringe areas Wild asparagus and fencelines Beer Battered Fried Mussels with Garlic Aioli Small Batch Garlic Beer Broth for Gooseneck Barnacles Gooseneck Barnacles Tips for crabbing, clamming, barnacling Rental shops can help! Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam dive deep into their first official cooking-by-cuts episode to discuss the whole front shoulder. They chat about shot placement to save meat, the anatomy of the front shoulder, butchering techniques, culinary nuances, melting collagen, braising, smoking, roasts, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Show Notes: The Front Shoulder Commonly destroyed Shot placement and damaged meat Resources for shot placement Onx has a good article about shot placement.  Organ location Texas heart shot and headshots The versatility of the front shoulder The butchering walkthrough The Scapula, Humerous, (elbow), Radius, and Ulna Removing the hide Adipose tissue  Being careful around specific cuts Removing the front quarter from the carcass  Hooves, feet, and trotters The foreshank “Shanks and Praises” The arm roast, clod roast, arm chuck steak, swiss steaks Blade roast Flat iron Mock tender Thinking about ways to use the cuts Description of collagen to gelatin process Grinding the whole shoulders The lean muscle can be overcooked easily Braising, slow cooking, and smoking Pork-based cuts vs Beef-based cuts Justin’s Whole Roasted Pork Shoulder Using other fats to help moisten  Mop sauce Larding and Barding Braising  Fitting the meat in the pot Fond Cooking until shreddable Reducing the braising liquid into a sauce Big bold flavors Cool liquids Sous vide and reverse sear or shred Slow Cooker or Crock Pot Jerked Deer Shoulder Recipe You don’t always need fancy equipment for cooking One shoulder break down and one shoulder kept whole Deboned, rolled, tied, and braised roast Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with German-based hunter and wild game chef Tim Böckle and Harvesting Nature Field Staff Writer JP Yampey. They chat about German hunting culture, German wild game cooking, red deer, roe deer, giant wild pigs, hunting on reveres, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Guests:  Timo Böckle: Timo is a world-class German chef, hunter, television chef, and entrepreneur. He has traveled and cooked all over the world on both land and sea. At home in Germany, he is passionate about hunting and has earned the title of Jagermiester. In his restaurants, he incorporates wild game into the menu to showcase the wild flavors we all know to love and appreciate. IG: @timoboeckle JP Yampey: JP is a Field Staff Writer for Harvesting Nature based in Germany. He is also known as "Hunting Muscle" on social media. JP is a hunter and bodybuilder exploring the European hunting scene and game food culture. He spends his time in Stuttgart, Germany, and the Black Forest. When not in the forest or the gym, he can be found cooking, doing great things with meat, traveling, writing code, or science fiction. IG: huntingmuscle Show Notes: How this episode came to fruition Hunting Roe Deer in Germany Learning to Hunt in German A Hunter’s Greeting/Salute Jagerspeak Last Bite Hunting Clothing Where did the hunting language originate Different types of wild game across Germany Red Deer cause damage to native plants The Revere System How to get a hunting license The Revere Manager is responsible for protecting crops and lands The meat is not always yours Liability and Safety Drive Hunts You have to buy the meat as the hunter Revere Manager pays the landowner Hunter’s Rights Trophy Hunting The price of the animals Wild Pigs in Europe Hunting Dogs Seasonal Wild Game Schnitzel Sausages German Maultaschen Ragu Medallions with Wild Herb Crust Game Braten - Pot Roast Timo’s favorite recipe: Roe Deer  Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam sit down at our Wild Pig Skills Camp to discuss the new focus of the podcast. They chat about delicious food from Pig Camp, filming for the Sporting Chef TV Show, cooking by meat cuts, butchering, wild game recipes, and so much more! Leave a Review of the Podcast Buy our Small Batch Wild Fish and Game Seasonings Join our Field to Fork Wild Pig Camp Show Notes: Pig testicles Pig offal Food at camp Spiders Cooking by cuts Culinary history Each cut cooks differently Recipe for each cut Processing your meat Random recipe ranking website Specifics to search for recipes The bottom round can be similar across species In the kitchen, they perform the same Cooking by cut you can spread across several animals Offal, Wobbly Bits, 5th quarter Learn more about butchering Different countries have different names for cuts We are keeping the guest's episodes Tell us about your experiences cooking by cuts.  [email protected]  Learn more about your ad choices. Visit megaphone.fm/adchoices

Kory from the HN Crew talks with his friends Jeremy, Tony, and Tyler about turkey hunting. Topics range from how to scout and prepare for the season, how to set up and call birds, some recipes, and a whole lot of missing shots. Leave a Review for a chance to win a hat! Rate This Podcast Join our Facebook Community Group Links: Turkey's amazing hearing and eyesight Check out The Way We Hunt's video on How to Clean a turkey HN Turkey Life cycle shirt Recipes: Chick-fil-A copycat recipe Hank Shaw's Turkey Carnitas Turkey and white wine fricassee Turkey Ravioli by Shawn West Show Notes: Jeremy's start to turkey hunting and his success  Tony and his son's start to hunting and their successes Tyler's lack of a turkey hunting history the benefits of the early hunting hours for spring gobbler Shooting birds before work The benefits of COVID for turkey hunting Reversing Nature when calling turkeys Late-morning gobblers without hens competing with hens HOT TIP: Go to breakfast how much to call All the time we've been busted by turkeys Everything that kills turkeys different types of calls don't practice turkey calls in the house with your wife around different sounds when calling how hunting pressure affects the turkey hunting Does your calling need to be perfect? Tips for scouting for turkeys population decline of turkeys getting turkeys to shock gobble to locate them roosting turkeys in the evening and how to do it HOT TIP: know the area well before the season starts don't bump them off the roost How to set-up on birds Patterning your shotgun - Why and How TSS Loads Recipes Don't leave the turkey legs and thighs in the woods HOT TIP: Use a rangefinder when turkey.   effective ranges with a shotgun our most memorable turkey hunts Allen's Shocker Series Gear review Ben Franklin liked turkeys Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and the crew host a live podcast with a question and answer session at the 2023 Backcountry Hunters and Anglers Rendezvous. They share cooking tips and tricks, answer questions from the audience, play Let’s Make a Meal, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Show Notes: Temperature and Over Cooking Meat Thermometer  Let Meat Come to Room Temp before Cooking Thawing Meat Dry Equals Crispy Seasoning  Harvesting Nature Seasoning Blends  Wild Game Terroir  Types of Salt: Kosher and Sea Salt Using Herbs and Foragables from the Environment  Wild Game can take Big Flavors Cooking by Cuts Question 1: How do we know the cuts of meat Cooking By Cuts Cookbook BHA Field to Table Video Series  Venison Quarter T-Shirt Top Round: Two Muscles, Two Different Cooking Techniques Labeling Meat Bags Mystery Meat: Braise Them Use Stock Save Braising Liquid Build on the Recipe with Salt, Stock, and Vinegar Question 2: Heart Cooking Marinade and Meat Mallet and Grill Cook up to Medium or Braise for a long time Justin’s Yakatori Heart Recipe Jaccard Meat Tenderizer  Question 3: Dark Meat on Wild Turkey 180 degrees to melt/render fat Sous Vide may work Confit Duck Fat  Cooking with Liver Question 4: Javalena Head Cheese Let’s Make a Meal! Question 5: Corned Elk Roast Equilibrium Curing  Question 6: Getting Comfortable with Cooking Wild Game Cookbook Tips Learn Techniques Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Collin, and Adam Berkelmans chat about how to overcome wild game cooking mistakes. They discuss overcoming overcooking, resting meat, thawing techniques, inattention to cooking, acid, fat, salting, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Show Notes: Pig Camp - spots still open BHA Rende Adam - New managing editor of HN Collin's moving to Virginia  Calving and rearing "lil babies" Overcoming overcooking  Have a meat thermometer Rest your meat Undercooking  Food Safety for bear, pig, mountain lion, etc... Higher cooking temps for birds Collin's overcooked meat tip - onions, olive oil, vinegar, salt, and pepper Some cuts can be cooked over 160 - wild pork leg  Cook times can vary with wild game Reheat meat in its own juices  Impatience and inattention  Let the pan come to temperature Let the meat thaw completely Do the little things/steps, don't skip them Types of pans Stainless steel pan trick - use a drop of water No acids in a cast iron Use an enamel coated dutch oven Collin has a 6inch one Not reading the recipe all the way through When do you salt Use an acidic instead of a salt Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Jonathan Wilkins owner of Black Duck Revival. They discuss how his love for food and hunting led to the creation of his lodge, Sandhill crane tamales, Corn snow goose and cabbage egg rolls, Smoked venison hot links, Boudin sausage, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings About Jonathan: Jonathan Wilkins is a hunter, angler, guide, cook, and outdoor writer. In 2017, he bought a boarded-up church and turned it into a duck lodge. This isn’t your ordinary lodge. It’s much more. Today, seasoned waterfowlers, working professionals new to hunting, adult-onset hunters, and many others find their way through the doors of Black Duck Revival. Their experiences are something more focused on enjoying hunting, wild food, and the positive experiential side of duck hunting not always seen at other lodges.  Follow Black Duck Revival on Instagram Visit The Black Duck Revival Website Show Notes: BHA Rende  Wild Food Panel Wild Pig Camps  Jonathan Wilkins of Black Duck Revival Getting into Hunting The first buck Nuisance bears in Oklahoma  Wild Pig Rib Meat Greens and Beans Black Bear Roasts Sandhill Crane Tamales Cooking with bear grease Use the pig fat The intersection of hunting and eating for Jonathan Getting weird with the hunt The start of the Black Duck Revival Cooking turkeys Corn snow goose and cabbage egg rolls  Smoked venison hot links Boudin Connect with Jonathan Learn more about your ad choices. Visit megaphone.fm/adchoices

An episode revisited! Justin and Chase Waller talk with Isaac “Shrek” Daly of the Noob Spearo Podcast. They discuss many aspects of spearfishing, treating fish as meat, braining fish, smoking fish, lobster sashimi, death piles, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings Special Guest: Isaac “Shrek” Daly: Isaac is a Brisbane, Australia based Spearo, Podcast Host and Writer. Initially experiencing the underwater world through scuba diving, the hunter gatherer orientation quickly became apparent along with the enjoyment of breath-hold diving. He hosts the Noob Spearo Podcast and co-authored 99 Tips to Get Better at Spearfishing. Shrek has a new book out titled 99 Spearo Recipes | Actionable Meals for the Everyday Diver.  Follow The Noob Spearo on Instagram Visit the Noob Spearo Website Recipes: Snakehead Ceviche Show Notes: Justin talks on the Noob Spearo Podcast Is spearfishing hunting or fishing? Shrek’s hunting experience Growing up in New Zealand Spearfishing in Australia  The move from scuba to freediving The foundation of the Noob Spearo Adult onset hunters and anglers What fish is in the freezer? The Whole Fish Cookbook Treating fish as meat Parrot Fish  What is on the menu next? Using chips/crisps as a batter Braining Fish Bleeding Fish Chilling Fish Spanish Mackerel with Sicilian Relish in Spearing Magazine Smoking Fish Community and Social Element of Spearfishing  Crayfish/Lobster Grilled Lobster Cold Water vs Warm Water Lobster Lobster Sashimi  Eating more raw fish Wildest Seafood Eaten/Seen Eaten  Whitebait and Abalone Fritters  Noob Spearo Community Group Death Piles Lauren Sarasua Podcast Interview: When Lobsters Bite Back 99 Tips to Get Better at Spearfishing Hot Tip for New Spearos 99 Spearo Recipes: Actionable Meals for the Everyday Diver Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Kyle Seip aka Cast Iron Kyle about cooking in, caring for, restoring, and general use of cast iron cookware. They discuss why you should NOT use soap in cast iron, thermodynamics, what not to cook, using vinegar for rust, enameled cast iron, cooking oils, seasoning with bacon, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings About Kyle: Kyle Seip has been a cast iron cooking enthusiast and amateur chef for over 2 decades. Not only does he share tricks for cooking with cast iron and tips on how to properly clean it, but he also restores and sells vintage skillets. Additionally, he is the host of the Podcast Iron podcast. Follow Kyle on Instagram Visit Kyle’s Website Show Notes: Podcast Iron Podcast Justin’s Favorite Game Meat Taco Meat Recipe Big Game Blend Spice Flour Tortilla or Corn Tortilla, Which is best? Corn Tortillas in Sausage as Binder Alligator Meat and Butchering Alligator Paella  Small Business Cast Iron Review Fresh Food vs Bad Food Bad Boat Etiquette  How did Kyle get into Cast Iron Antique Glass Antique Cast Iron Bon Appetit Soap article Germs die at 163 degrees You can use soap, but do not need to Soap is a waste Weaponized soap for cast iron sales Kosher salt is great Coarse sea salt Retention and Dispersement of Heat Best things to cook in a cast iron No-nos for cast iron cooking Crispy Salmon Oils for Cooking Learn more about your ad choices. Visit megaphone.fm/adchoices

An episode revisited! Join Justin and the crew as they chat about pairing beer with specific types of wild game. They discuss drinking beer, cooking with beer, the craft beer explosion, pairing with meat, drinking what makes you happy, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings Recipes: Rabbit Chili Wild Turkey Stir Fry Rendering Fat and Fresh Chicharron MeatEater Venison Shit on a Shingle Recipe Show Notes: Beer Pairing Article Craft Beer Explosion General Guide Drink what makes you happy The List: Alligator Antelope Bear Elk Dove/Quail Duck Geese Moose Pheasant Rabbit Squirrel Sheep/ Mountain Goat Turkey Venison Wild Pig Learn more about your ad choices. Visit megaphone.fm/adchoices

An episode revisited! Join Justin and Kory as they chat with Wade Truong and Rachel Owen of Elevated Wild. They dive deep into the world of harvesting, preparing, storing, and cooking with several wild game fats, and so much more!  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings About Wade and Rachel: Wade Truong is a lifelong Virginian, self-taught chef and hunter. His work has been featured in the New York Times and Garden & Gun. Rachel Owen is a passionate outdoorswoman. She didn't grow up hunting or fishing- her love for cooking brought her to a desire for a closer relationship with her food. Together they hunt, fish, forage, preserve & cook. They do it because it gives them a deep sense of pride, rootedness, and nourishment to be connected to their food. They do it because they want to be active participants in the natural world. They do it to honor the hard-won experiences in the field. They do it because they know the abundance to be found at the untamed table. Follow Elevated Wild on Instagram Visit Elevated Wild’s website Show Links: Elevated Wild’s Article: Wild Fats – A Primer Recipes: BBQ Squirrel Wild Duck Bao Buns Alligator Curry Lonestar Jerky Show Notes: Facebook Community Group Wade and Rachel’s journey into hunting Their opinions of hunting before they were hunters why it’s important to have a connection to your food A big fat doe 2-inch thick fat Wade and Rachel’s article on wild game fats Gallons of deer fat Deep dives into common beliefs Deer fat – high in saturated fats the appearance of the fat at Room Temp Different mouth feel High saturated fat vs high unsaturated fat content Rendering wild game fat wet rendering freezing fat before rendering Rancid Fat Uses for deer tallow Deer fat suet cakes for birds deep frying in deer fat Pie crusts, cookies, and cornbread recipe – replacing oil with venison tallow HOT TIP: underbake when using deer tallow rendering waterfowl fat dark red/orange fat vs white fat vs yellow fat how the diet of the bird affects the fat duck fat shad roe Beaver Fat Beaver Prosciutto beaver fat in place of olive oil beaver tail cracklings Oregon bear hunting Bear and blackberry cobbler turkey fat Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Collin chat with Nick Otto, Host of The Huntavore Podcast. They reflect on the successes and failures of 2022 and make their wild game resolutions for 2023. They also discuss beer-braised elk, holiday meals, liver mousse, and salmon shepherd's pie. Justin and Nick play Let's Make a Meal to redeem themselves for a previous unsatisfying dish they created on The Huntavore Podcast a year ago.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings About Nick: Nick Otto is the host of The Huntavore Podcast, a hunter, a wild game cook, and a family man. You may recognize his voice from Episode 306: Family and Food. In that episode we discussed family-friendly wild game recipes, balancing family and hunting, boudin scented candles, pickle juice brines, venison hot dogs, and so much more! Listen to it here - Follow Nick on Instagram Listen to The Huntavore Podcast Show Notes: New Years tradition Hoppin Johns with Braised Antelope Shank Pork and sauerkraut International Sportsmen's Expo in Denver Booth 211 Beer-braised corned elk for Christmas What do you want to do in 2023 Looking back on 2022 Greatest hunting success  Out west experience - Montana style  Up close and personal with an elk Success with Nick's son Social media is the worst Doubling up on antelope Failures of 2022 Kidney stones are the worst Lessons Learned in 2022 How elk move Greatest wild game accomplishment in 2022 A win with a liver  Venison liver and onion mousse ravioli  Fat kid at heart breaking down an elk  wild pork green chili Trying coyote - go to Episode 526 Let's Make a Meal! Salmon shepherd's pie Huntavore Podcast Eat more Wild Game Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam Berkelmans chat about all the delicious wild food they cooked and ate at the Texas Field to Fork Wild Pig Camp. They discuss nose-to-tail eating, hog’s head rillette, braised and seared tongue, pork fat cookies, cooking coyote, and so much more!  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings About Adam: Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He is also the Host of the Antler and Fin Podcast, Harvesting Nature’s Audio Cookbook. 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  Show Notes: Working on new recipes African-inspired recipes  Justin can't pronounce words Catfish moqueca Presenting at Denver Sportsmens' expo 2023 Pig Camps Adam's Ice fishing season Opportunities to butcher different types of wild game Trying every part of the pig Nose-to-tail eating Food made at Pig Camp Hog's head rillette  Braised and seared tongue Grilled heart Smoked round Pork fat cookies Sushi rolls with pulled pork shoulder Braised tenderloins  Seared rib tomahawk chops with caul fat Exotic meats Cooking coyote Stir fry rattlesnake recipe Coyotes smell funny Coyote backstrap steak bites Coyote Korean-inspired soup Bosintang  Thank you to Ken for the goodies Pig Camp Breakfast Wild pork banh mi sandwiches Pork schnitzel Breakfast burritos with ground pork Get fired up about the food Be open-minded Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Zach Hanson, a hunter, trapper, and the author of Turning Feral. They discuss Zach’s journey from cushy suburban lifestyle to a life in the wilderness of Idaho. They dive deep into off grid living, eating racoons, the culinary use of beaver, drawing the line of morality, and so much more!  - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings Special Guest: Zach Hanson is a hunter, trapper, author, husband, and father. His latest book, Turning Feral: A Modern Journey of Hunting, Trapping, and Living Intentionally in the Wilderness, is about his journey from a cushy suburban lifestyle to a life in the wilderness of Idaho, learning to hunt, trap, and live off the grid. In his journey, he was able to break free from the trappings of the modern rat race and experience a wild and wonderful life on his own terms. Connect with Zach on LinkedIn Buy Zach’s Book on Amazon Show Notes: Turning raccoons into hats Eating raccoon, otter, coyotes Korean soup, cajun bites, and spicy chili Introducing Zach Hanson  Zach's background Living off the grid in Idaho What's in Zach's freezer now BEAVER!! Homemade cocktail stirrers Plans for the rest of the season Involving kids in the outdoor adventures Building up preference points for the kids Zach's book Finding the line of morality  Going hunting for the first time Coming for the food Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Shannon Waters, the Founder of Gastro Gnome Meals. They chat about Gastro Gnome Meals, hunter’s education, hunting in Montana, food for travel, eating better backpacking food, new meal ideas, wild vs. domestic meats, fun tips for cooking wild game, and so much more!  - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings Special Guest: Shannon Waters is a former chef, hunter, angler, businesswoman, and adventurer. Her love of cooking and the outdoors collided when she packed a heavy cast iron pan into the backcountry. That’s when she realized that if she was going to enjoy a great adventure and a great meal, she was going to have to find a solution for packable meals. That’s how Gastro Gnome got its start. Visit the Gastro Gnome Instagram Visit the Gastro Gnome website  Show Notes: Missing a deer in CO Zoe going through hunters education  Colorado needs some education on wild game cooking  Harvesting Nature Pig Camp Shannon Waters of Gastro Gnome Flavor differences in domestic meats Hunting seasons in Montana Frustrations of difficult hunting seasons What's in Shannon's freezer What Shannon is cooking  What is Gastro Gnome The beginning of Gastro Gnome  Working as a Chef Opening restaurants for other people  The need to find better freeze dried food  Hard to pass up a corn dog Gastro Gnome's full line-up New meal ideas Give me the peach cobbler and let me go home  Gastro Gnome all over the world  Frozen lakes in June Favorite game meat Tip for those new to cooking wild game Be creative with your food Learn more about your ad choices. Visit megaphone.fm/adchoices

If you have kids who hunt or want to hunt then listen to this episode. Justin and Kory chat with their daughters, Zoe and Eva, each 10 years old. They discuss how they each began hunting, tips for getting kids started, bad things from hunting, processing game, knife safety, favorite meals, youth hunting programs, and so much more! - Leave a Review and get a free hat! - Sign up for our next Wild Pig Field to Table Camp in Texas Show Notes: The kids of Harvesting Nature Why they like to go hunting The sometimes bad things about hunting Zoe Hunting the jack Rabbit Eva tracking a deer Squirrel Hunting with the kids Hunting squirrels in the snow Processing game with the kids Kids kevlar cutting gloves Using a fillet knife The eagle claw Opinel Le Petit Chef Knife Set Favorite cuts of meat for the kids Wild Pig Ham Venison Maple sausage Fish tacos Venison corn dogs Venison shells and cheese Lobster mac and cheese Throwing out perfectly good lobster Burgers, pizza, tacos, spaghetti, and sushi Chipotle BBQ Squirrel Dip Mentored youth hunters program  Zoe Duck hunting in Colorado Eva deer hunting in PA Finding that fine line when hunting with kids bring snacks finding ways to occupy the slow times Let's Make a Meal!!!! Beer Braised Goose Legs on Egg Noodles with Red Cabbage Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin shares the background of Harvesting Nature’s second podcast called Antler and Fin. He then turns over the show to Antler and Fin Host, Adam Berkelmans, who walks you through a delicious wild pig dish, talks about our Texas Pig Camp, shares the history of wild hogs in North America, discusses the culinary value of wild pork, and so much more! - Leave a Review and get a free hat! - Sign up for our next Wild Pig Field to Table Camp in Texas Show Notes: Follow the Antler and Fin Podcast Antlers and fins are the parts of the animals that you don’t normally eat but many still chase. This podcast celebrates the irony in that name by sharing recipes for the parts of wild fish and game that you do eat. Welcome to our wild food audio cookbook and audio anthology. We invite you into our kitchen, with host Adam Berkelmans, to not only cook our favorite wild game recipes, but to also learn about the history, culture, and origins of these wild food dishes. Join Adam in this deep dive and listen along as he goes line by line and item by item. You can pause, play, and repeat as needed to ultimately prepare a delicious wild meal for your family and friends. You will also gain the added knowledge of the dish to make the meal even more interesting. Give the Antler and Fin Podcast a Review! 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, A.J., and Art recap their Mule Deer hunting trip to Wyoming while also providing tips on western style deer hunting. They discuss deer superhighways, losing deer, tips for stalking, hunting from bike, scouting, overlooked spots, exploring new lands, layering, trolls on social media, and so much more! - Leave a Review and get a free hat! - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings Show Notes: Wyoming Mule Deer hunt Declining antelope and mule deer numbers Going 5 for 5  Deer coming out of the ground Deer superhighways Necessary tips for antelope stalks Patience is key Biking vs. hiking Rifle mount is key Mule deer Monday Overlooked spots Exploring new lands New strategies Being good at layering Is there a mountain lion coming? Finding Art's buck Get a bike for what you're going to do No room for trolls within hunting community Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Collin, and Kory talk about their early fall hunting and play Let’s Make a Meal with venison and chestnuts. They discuss the new spice blends, cooking with wild chestnuts, degenerate elk hunters, wiffle ball bat bugles, bear and mountain lion encounters, wolves in Colorado, mountain bike hunting, and so much more! - Leave a Review for a chance to win a hat! - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings Show Notes: Justin's adventure van Backcountry mountain bike hunting Spice Blends - Water Fowl blend coming soon! The perfect Christmas Gifts - stocking stuffers Kory's early fall hunting success Kory is out of shape Degenerate elk hunters Collin's Elk recap Wiffle ball bat bugle Bears while elk hunting Collin's mountain lion encounter Read Collin's article in the latest Harvesting Nature Magazine Wolves in Colorado Tillamook Creamery Let's Make a Meal!  Venison with Chestnuts Ingredients Steak, cubed with chestnuts Carrots and onions Stock Nutmeg, thyme  Wine (not grape juice) Chestnut puree Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Tom, Eric, and Zoe recount their trip to southern Colorado in search of Antelope. They discuss some hunting drama, faded orange hats, drought, cheap beer theories, antelope antler size, jack rabbit hunting, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings Show Notes: How we got to hunt there Hunting and Scouting Eric’s past experience with this location Zoe’s perspective The environment Pinon Nuts are dry The hunting drama Parking on state trust land The warden is called License debacle  Blaze orange hats fade Catching the parkers The hunting soap opera Exploring Camping Cheap Beer Theory Day 2 Do not look antelope in the eyes Justin makes coffee Antler size Flagging with game bag The jack rabbit The 8th choice Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Adam chat about all their favorite big game meals. They discuss freezer management, Huevos Rancheros, Jamaican Patties, Venison Marsala, Moose Tongue Pizza, shanks, and they even create a delicious recipe on the spot.   - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings Show Notes: Antler and Fin Podcast Fall Issue of the Harvesting Nature Magazine  Mushrooms Cyber Attack Sporting Chef  MeatEater Podcast Shit on a Shingle Recipe What is Big Game? Big Game Blend Spices Freezer management Meals By Cuts Ground Meat Huevos Rancheros  Amish Haystacks Hickory Sticks Jamaican Patties Scotch Eggs Upland Fowl Spice Blend Steaks Elk Steak Gochujang Sauce Venison Marsala Stuffed steak Roasts Mississippi Roast Pot Roasts Other Cuts Philly cheese steak shank sliders Cool Shank Recipes Wobbly Bits Japanese heart skewers Moose Tongue Pizza  Make a Meal Challenge! Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Mario Kalpou, the Host and Executive Producer of the television show Man Eats Wild. They discuss hunting internationally, cooking crocodile meat, traveling for food, connecting with local cultures, fishing in far off places, clean eating, and so much more!  - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings Special Guest: Mario Kalpou is the Host and Executive Producer of Man Eats Wild television series, airing on the Outdoor Channel, where Season 2 just premiered. He has owned global award-winning restaurants and has over 25 years of outdoor adventure experience. He has been all around the world harvesting food in the most extreme environments. Visit Mario’s Instagram Visit the Man Eats Wild website  Show Notes: Special Guest Mario Kalpou Former restaurateur and professional hunting guide Deer species in Australia  Spear fishing  Old Library with Danny Russo What's in Mario's freezer  Moving to Florida Warm water lobsters vs cold water lobsters Man Eats Wild - ethos of the show Cooking a crocodile  Spicy crocodile tail Poison crocodile liver Fishing at Alphonse Island in the Indian Ocean Catching ruby snapper Mario's 4 tenets A cleaner lifestyle with wild food Eat what makes you happy Eat within a 100 mile radius Season 2 highlights Mario's Last Thought: try to get local organic/natural food Learn more about your ad choices. Visit megaphone.fm/adchoices

Join podcast guests Becca and Luca Ritter, live from the 2022 BHA Rendezvous, as they recount their favorite hunting adventure for elk. Learn how this special hunt made for a great memory between the two. Join them on their adventure for food. Tell your story on our Adventures For Food Podcast Series - email [email protected] Leave a Review for a chance to win a hat! Rate This Podcast Love our content? Buy us a cup of coffee to keep us fueled!  About the Podcast: The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. This is my adventure for food.  Accompany us on our Adventures for Food. Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Kory chat about all the ways to clean out your freezer to prepare for the new hunting season. They discuss sausage making, jerky recipes, trout jerky, squirrel chili, goose pastrami, venison ham, and so much more!  - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings Show Notes: the opening of seasons in PA and CO Podcast: Episode 422, Flintlocks, Deer Drives, and Late Season Whitetail Podcast: Episode 304, Mountain Men of Pennsylvania Pa Goose Hunting Antler and Fin podcast with Adam Berklemens What's left in our freezers Japanese venison heart skewers FDA Recommendations for freezing meats Top things to do with meat to clean out the freezer Making Sausage Podcast: Episode 325, A Wild Game Sausage Party Ancho and Chipotle chili smoked sausage Antelope Andouille sausage Boudin Duck Sausage Jerky Trout Jerky Lone Star Jerky Garlic Soy venison jerky Worcestershire - Say it! Chili Squirrel Chili  Chili with Cornbread waffles  Goose and Venison Pastrami Pastrami vs. corned meat Smoked venison Country Ham and Biscuits Podcast: Episode 423, Canning and Pickling Game, Fish, and Wild Edibles Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and the HN crew dive into the unspoken rules of cooking and eating wild game. They discuss common myths, traditions, and truths when it comes to wild game. They also highlight some rules we should adopt as a wild food culture. - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  - Buy our Small Batch Wild Fish and Game Seasonings News: North American Grassland Conservation Act https://www.backcountryhunters.org/grasslands_and_sagebrush_conservation_is_focus_of_new_senate_legislation  Show Notes: Unspoken rules of wild game Updates from the crew Gagging over goose Ways to improve marshy tasting waterfowl North American Grassland Conservation Act Introducing Food Grammar - Unwritten rules of cuisine Pasta without meat? Bugs are food 7 Golden Rules of Wild Game Care We are too used to mild flavor  We need depth of flavor It tastes like where it came from  Don't cover up the flavor  Gifting wild game Venison diplomacy Break things down into smaller cuts Denver Steak You have more time than you think Aging meat Branch out when preparing wild game Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin talks with Noah Schum of PACT Outdoors about a touchy topic that hits everyone when they are least expecting it. They discuss pooping in the outdoors, Mycelium, micro remediation, mountain goats with E. coli, better pooping habits, the PACT Bathroom Kit, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  Special Guest: Noah Schum is a businessman, inventor, hunter, angler, outdoorsman, and adventurer. He founded PACT Outdoors and created the first all-in-one bathroom kit for outdoor adventures which is the cleanest way to poop outdoors. Visit PACT on Instagram Visit the PACT website  Show Notes: Antler and Fin with Adam  Harvesting Nature Wild Fish spice blend Cleanest way to poop outdoors Noah's origin story hunt gather grow thanksgiving Spruce Tip Jam episode  PACT Outdoors Pooping in a bag isn't awesome Cleaner for you, cleaner for nature Micro remediation  What's in the kit Mountain goats with E. coli Hot topics about pooping in the outdoors Time frame of break down process Crest Butte Conservation Corps Spreading the news about proper pooping Backpacking kit Van life kit Coming to REI soon! Kids gotta poop Family kit is perfect The fear of pooping outdoors "If you enjoy the outdoors you're probably going to have to poop" [email protected] Pactoutdoors.com What does your bathroom kit look like  Everybody poops Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin talks with Wild Food Chef and Blogger Jamie Carlson in depth about wild, foraged cocktails. They discuss the eating of hedgehogs, the origins of cocktails, the wild ingredients and preparation of various types of bitters, shrubs, schnapps, liquors, cocktails and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  Special Guest: Jamie Carlson is a hunter, angler, cook, and cocktail maker extraordinaire. If you follow him on social media you may have seen his many wild food inspired cocktails. He’s also an outstanding outdoor writer, crafting stories about foraging, hunting, fishing, and all things wild food in a column for Outdoor Life, and the website Modern Carnivore.   Visit Jamie on Instagram Visit the the Modern Carnivore website  Show Notes: Antler and Fin Podcast with Adam Berkelmans Negroni  Campari with Chokecherries Rhubarb and Sumac Bitters Black Walnut Bitters Jamie's Origin story  You Have to Cook it Right Duck Pastrami Recipes don't say "when finished, tastes like shit" Eating Turtles and Hedgehogs Eating Coots Finding and Cooking with Morels Spruce tip ice cream to make Spruce Tip Grasshopper Spruce tips Maple Simple Syrup Shagbark hickory nuts Versatility of birch trees Elderflower liqueur Lilac liqueur Bitter vs. Liqueur Birch Schnapps Recipes Spirits+sugar+water+bitters = cocktails Rum Old Fashions Falernum Why's it called a Corn'N'Oil Wild Plums  Late summer sumac Understanding the seasonality for foraging Can we cultivate morels The surrounding conspiracy  Challenge to add more wild ingredients to wild game meals Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Collin chat with Kyle Owens of Work Sharp Sharpeners about all things knife sharpening. They discuss types of knives, purposes of knives, keeping your knife sharp, field use, honing, The Quest, techniques and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  Special Guest: Kyle Owens is the Community Marketing Specialist for Work Sharp Sharpeners. He is also a hunter and angler located in Oregon.   Visit Work Sharp on Instagram Visit the the Work Sharp website  Show Notes: Tenkara Fly Rod GastroGnome Summer Magazine Issue Wild Fish Spice Blend December Wild Pig Camp Largest Freshwater Fish Caught in Cambodia Sharks About Work Sharp Salmon Fishing Knife Sharpeners Sharpener Types Types of Knives and What to use them for The steeper the angle, the “slicier” knife will be 15 vs 20 degree angle Hones vs sharpers When to hone or sharpen Testing Sharpness Sharpie Trick Why are shop knives important Get comfortable using sharp knives Keeping Hunting Knives Sharp Head out with a knife at a known angle Checking the degrees of your knife Broadheads The Quest Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Collin, and Kory chat with Leland Brown about non-lead ammunition use in hunting. They discuss the evolution of non lead ammo, aged trout, moose meat, Indian spices on waterfowl, weight loss of lead bullets, Unplanned lead impacts, X-Rayed meat, the North American Non Lead Partnership, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  Special Guest: Leland Brown is a hunter, angler, and conservationist. He has worked in a wide variety of conservation programs, including with endangered species, rare habitats, and managing invasive species. Currently he manages the non-lead hunting education program to improve ecosystem health through the increased use of non-lead ammunition by the hunting community. Chris Parish is a hunter, angler, and conservationist . He is the President and CEO of The Peregrine Fund.  Visit the Non Lead Partnership on Instagram Visit the Peregrine Fund on Instagram Visit the North American Non Lead Partnership nonleadpartnership.org  Photos by Hunting with Non-Lead  Show Notes: Justin fishing and aging fish Josh Niland The Next Pig Camp Collin drawing Wyoming antelope tags Spruce Tip bitters and Douglas fir bitters Leland didn't get invited Jamie Carlson Wild Cocktails Kory's fishing season The new hunting puppy Hunting opportunities in PA Leland Brown - Oregon Zoo Non-lead hunting education coordinator Leland's journey to non-lead ammo Leland's soft spot for Moose  Slow cooked and strong flavors We lost Chris Indian spices for Oregon waterfowl Goose wings with french's yellow mustard Leland's next recipe  North America Non-Lead Partnership origins Weight loss of bullets Unplanned impacts Don't tell me what to do  Ravens' blood level versus moose season Lead exposure Hard to find and price point  Hevi-Shot Bismuth Making the choice Voting with your dollars hauling out a gut pile in a trash bag Lead and fishing nonleadpartnership.org Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Collin chat about some spring foraging tips, tactics, techniques, and recipes. They discuss Spring focused recipes, dandelion jam, wild asparagus, fishing, spruce tips, wild cocktails, grilled cheese, wild turkey recipes, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  Show Notes: Spring focused recipes Exploring new fishing spots Denver BHA river clean up  Tag draws The pizza oven Chickens Subscribe to the Harvesting Nature magazine December's wild pig camp Harvesting Nature spice blend kit Hank Shaw Episode Kevin Kossowan episode Lori McCarthy episode  Erica Davis episode Dandelion jam Botulism is bad Alan Bergo episode Spruce tip syrup Modern Carnivore Bitters A wild Old Fashion Blackberries Wild asparagus Hickory Nut and Ramp Pesto  Prickly lettuce MAKE SURE IT'S SAFE Smoked trout grilled cheese (LINK) Collin's grilled cheese Ara Zada's jalapeno wild turkey piccata Turkey kiev Resources and apps for foraging Learn more about your ad choices. Visit megaphone.fm/adchoices

Join podcast guests Becca and Sylvia Ritter, live from the BHA Rendezvous, as they recount their family canoe trip for fishing in Montana. A little trip quickly turned into a wild adventure when the weather turned. Join them on their adventures for food. Tell your story on our Adventures For Food Podcast Series - email [email protected] Leave a Review for a chance to win a hat! Rate This Podcast Love our content? Buy us a cup of coffee to keep us fueled!  About the Podcast: The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food. Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with John McAdams, Founder of The Big Game Hunting Blog and Podcast, about all things shot placement and ammo selection. They discuss how to save meat, various calibers and cartridges, pig vs deer anatomy, kudu schnitzel, helpful resources, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  Guests: John McAdams is a hunter, veteran, podcast host, and Founder of The Big Game Hunting Blog and Podcast. He grew up in East Texas hunting with his father and grandfather starting when he was just 3 years old. He graduated from the United States Military Academy at West Point and served in the US Army for over 10 years. He later created The Big Game Hunting Blog and Podcast as a resource to give average hunters the straight scoop and help them make the most of their time afield. Visit The Big Game Hunting Blog https://thebiggamehuntingblog.com/ Follow The Big Game Hunting Blog on Instagram https://www.instagram.com/thebiggamehunter_/ Show Notes: Reducing meat loss with better shot placement  Pig Camp in December Fly fishing camp - End of July Shit on a Shingle Introducing John McAdams Getting stationed in Georgia  Fort Bliss in El Paso Texas - stepping stone to hunting the west Texas is big Hunting in East Texas John's favorite wild game Kudu schnitzel  What's in John's Freezer  A bison hunt in Colorado Antelope hunting in Colorado Getting creative while antelope hunting Big Game Hunting Blog and Podcast Hunting forums - the good, the bad, and the ugly Creating a helpful resource for new hunters  3 years of podcasting Different calibers and cartridges John's caliber recommendation for East Texas  Caliber thoughts on antelope Why is shot placement so important Location, velocity, weight, and material Shot placement  Pig vs deer anatomy  The classic 30-30 The advantage of a heavier/tougher bullet Lead free Don't use a cannon Barnes ammunition  Downside of non-lead John's E-book  thebiggamehuntingblog.com The Big Game Hunting Podcast Learn more about your ad choices. Visit megaphone.fm/adchoices

Join podcast guests Caleb and Lillian Teigan, live from the 2022 BHA Rendezvous, as they recount their family rafting trips for pronghorn antelope in Montana. What adventure did this family encounter? How is a hunting trip seen from the eyes of a younger hunter? Join them on their adventures for food. Tell your story on our Adventures For Food Podcast Series - email [email protected] Leave a Review for a chance to win a hat! Rate This Podcast Love our content? Buy us a cup of coffee to keep us fueled!  About the Podcast: The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food. Learn more about your ad choices. Visit megaphone.fm/adchoices

Join podcast guest Poldi Wieland and his brother on their first bear hunt. Did he bag his bear and what consolation prizes did he find out in the wild? Tell your story on our Adventures For Food Podcast Series - email [email protected] Leave a Review for a chance to win a hat! Love our content? Buy us a cup of coffee to keep us fueled!  Subscribe to the Harvesting Nature Magazine! About the Podcast: The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food! Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Casey, Adam B, Ryan Long, and Adam S sit down with the entire group of participants of the first ever Harvesting Nature Wild Pig Hunting Skills Camp. They discuss how the camp highlights, favorite meals, shooting, hunting, butchering, processing, cooking wild pig, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  Guests: Casey Nordine Adam Berkelmans - The Intrepid Eater Ryan - Way We Hunt Adam Steele - in the rear with the gear Show Notes: Harvesting Nature Magazine Hunting camp Big Game Blend On location at the first ever Harvesting Nature Skills Camp in Texas Lost Creek Ranch Casey Nordine Adam Berkelmans - The Intrepid Eater Transforming wild pig into delicious dishes Cooking the pig nose to tail Hog's Head Rillettes Wild hog is amazing and versatile  Dispelling myths Sow vs. boar Ryan from the Way We Hunt Shooting skills Importance of shot placement Adam Steele - in the rear with the gear Butchering a wild pig Increasing confidence  Something for all skill levels Getting the dirt under your fingernails and blood on your clothes Ken gives 5 Stars! Hats off to the Ranch managers at Lost Creek Ranch and HN Crew Wild pig trivia  What's the next adventure? 30ish for ad trans Impromptu plant walk  12-15 different pork dishes and still wanting more The wiggly bits Orange Team Meal Schnitzel with German Potato salad and red cabbage Green Team Meal - Moo Ping (Thai skewers) Meat sampler - meats from around the world Service to your state and your plate Thermal hog hunting Mission Accomplished! Hunting camp Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Lance Brantley and Heath Brown, both dog handlers and downed game trackers. They discuss the importance of blood tracking, saving meat, downed game, tracking dogs, how the environment affects tracking, the process of tracking, tips for preparing for a tracker, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  Special Guests: Lance Brantley: Owner of On Track K9 Deer Recovery, Dog Handler, Game Tracker Heath Brown: Dog Handler, Game Tracker, Owner OnTrack Rocky Mountain division Visit On Track K9 Deer Recovery on Instagram: @ontrackk9deerrecoveryservices (719) 251-0419 - text or call Heath for your tracking needs in Colorado and Wyoming (270) 952-2459 - text or call Lance for your Midwest tracking needs Show Notes: Harvesting Nature Magazine BHA Rendezvous Hunting camp Big Game Blend Introducing Heath and Lance The formation of a friendship Bavarian Mountain Hound Using family dogs Tracking downed game (not running dogs on live game) Differences from state to state What questions Heath asks The difference between tracking in CO vs. KY Why is the altitude a factor Difference between tracking elk and deer with dogs What's needed to track in other states The accountability of a tracker The mile push Justin's mule deer  Silver linings and closure  Tracking from start to finish When to back out Shot placement, time, temperature, elevation - what to consider How fast the dog works Dry hot and windy = enemy  Moisture is your friend Instagram: @ontrackk9deerrecoveryservices (719) 251-0419 - text for your tracking needs (270) 952-2459 - text or call for your midwest tracking needs Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Ben, and Jeff Benda discuss the ins and outs of the newly released Spring Issue of the Harvesting Nature Magazine. They discuss the layout, stories, Creamy Pheasant Pasta, Osceola Turkey Hunting, Wild Turkey Recipes, Big Game Seasoning, Winter Steelhead Fishing Tactics, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Subscribe to the Harvesting Nature Magazine!  Show Notes: Harvesting Nature Magazine How it came to be 60 pages Photography New Field Staff Writer Program Getting into the outdoor writing world Why our magazine is different than the others Seasonality Telling True Stories Bearvault Sawyer Water Filters Wild Fish Cannery Thermoworx Ice Mule Coolers Article Overview Creamy Creole Pheasant Recipe BHA’s Hunters for Sustainability Turkey Hunting in Florida Wild Turkey Kiev Winter Steelhead Fishing Tactics Spring Bear Tips Wildlife Crossings Dandelion Greens Cottonwood Oil Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Collin chat with Eric Keener and Ryan Gentry of Fin + Forage and Devin O’Dea with California BHA. They discuss spearfishing in California, public access issues, coastal living, underwater food, foraging, their Catch and Cook Competition, delicious seafood recipes, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guests: Eric Keener: Fin + Forage, CEO. Early on as a sponsored spearfisher, Eric recognized the need to be vocal about the health of our ocean and took action by forming the 2019 Catch and Cook for a Healthy Ocean Competition - an event that took the focus away from the size or quantity of fish and directed it toward the true purpose of spearfishing, food. The success of that event led to the formation of an incredible team of professional divers, chefs, scientists, photographers and writers, called Fin + Forage. We are now a company that functions as an educational hub for divers and foodies, responsible-conservation activists, and adventure junkies. Ryan Gentry: Ryan grew up in and around the vineyards and rivers of Santa Rosa, California, but spent most weekends traveling to fish, dive, camp, snowboard and ride motorcycles and snowmobiles in the many state parks. In his mid-20s, work brought Ryan to Monterey, California, where he immediately fell in love with the area and the sport of spearfishing. In 2020, Ryan and a group of highly talented individuals started Fin and Forage, a community-based educational group dedicated to helping newcomers to spearfishing and coastal foraging learn the safest and most sustainable methods. Fin and Forage also seeks to build and connect the community so that we can change mindsets and protect the future of the sport. Ryan’s work with Fin and Forage connected him to the CA Chapter of Backcountry Hunters and Anglers, and he quickly realized that the BHA’s platform is critical to building a voice that could speak with authority for the spearfishing community. Devin O’Dea: Devin grew up backpacking and fishing the Trinity Alps and Sierra Nevada mountain ranges of Northern California and has been abalone diving, spearfishing and foraging in the Pacific Ocean for several decades. After getting a degree in Political Science from UC Santa Barbara, he worked in the environmental consulting industry and as a marketing manager, but the allure of the backcountry and a love for wild places brought him to his current role as the California Chapter Coordinator for Backcountry Hunters & Anglers, a non-profit dedicated to wild public lands, waters and wildlife. Vist Fin + Forage Website:https://finandforage.com/ Visit Fin + Forage on IG: https://www.instagram.com/finandforage/ Visit California BHA on IG: https://www.instagram.com/backcountryhuntersca/ Visit California Backcountry Hunters and Angler Chapter: https://www.backcountryhunters.org/california Recipes: Trumpets Al a King Lobster and Miso Soup Recipe Show Notes: Harvesting Nature Magazine HN Wild Pig Hunting Skills Camp HN Spice Blend Bobcats and Python Eggs Killing fish for points is weird Catch and Cook 2019 California Backcountry Hunters and Angler Chapter Marine Protected Areas and Access Quality 30x30 initiative  What’s in your freezer? Hunting Pigs Hook To Fork Catch and Cook 2019 Growing way beyond the standard Focusing on education Beach Clean-up Urchin Culling Lobster Diving Diving in the FL Keys Justin Hates Sharks Shooting Lionfish Hogfish Lingcod Roe Trumpets Al a King Lobster and Miso Soup Recipe Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Trevor Hubbs, the BHA Armed Forces Initiative Coordinator. They discuss military inspired recipes, reconnecting active duty military and veterans to hunting and fishing, Ernest Hemingway, eating muskrat during lent, public lands, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Harvesting Nature Spice Blends: Chef Tested, Hunter Approved Special Guests: Trevor Hubbs grew up near the confluence of the Mississippi, Missouri, and Ohio rivers. His father and two uncles taught me about their particular brand of hunting starting when he was 7. His father was a waterfowler, one uncle a houndsman, and another uncle the last quail hunter in southern Illinois. He grew up chasing raccoons and coyotes behind hounds and running a muskrat trapline starting at seven years-old. In high school, Trevor guided for game farm pheasants and public land ducks. Today, he follows his Irish Setters looking for native game birds on public land. Check out the BHA AFI Website: https://www.backcountryhunters.org/armed_forces Visit AFI on IG: https://www.instagram.com/bha_afi Show Notes: Harvesting Nature Spice Blends: Chef Tested, Hunter Approved Harvesting Nature Magazine BHA Rendezvous 2022 Bears Military Service Returning to hunting Helping veterans reconnect to themselves Layout of clubs Helping Active Duty members hunt/fish as they transfer around How to break down a moose Veteran Outreach in each state Military only regulations Boundary Water Trip Dog Sled Trip BHA AFI Events BHA Rendezvous 2022 Creating relationships through volunteering Wild Turkey Cordon Bleu Venison Slumgullion Stew Ernest Hemingway Roasted Pheasant With Peanut Sauce McRib Inspiration Fried Fish and Old Bay Lake Trout Salmon Poke Bowls Eat More Invasive Species Shirt Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Kory chat with HN Field Staff Writer Brad Trumbo about his new book and upland bird hunting. They discuss Brad’s book, “Wingshooting the Palouse”, upland game hunting, social media in hunting, photography hunting, delicious upland recipes, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guests: Brad Trumbo: Brad lives in southeast Washington State with his wife Ali and a pack of Llewellin setters on a small homestead. He serves the public as a fish and wildlife biologist and active Pheasants Forever life member. His free time is devoted to habitat, the pursuit of fin and feather, and writing about his outdoor passions. Buy Brad’s Book: Wingshooting the Palouse https://amzn.to/3I1KaxZ Visit the Brad on IG: https://www.instagram.com/tailfeathers_upland Show Notes: Harvesting Nature Magazine HN Wild Pig Hunting Skills Camp HN Spice Blend Freedom Hunters and the Hartstown Hunt  Podcast: Episode 201, Freedom Hunters Snowshoe hunting Goose Hunting in North Dakota Brad’s Book What is the Palouse? Off season prep Getting out to Hunt Hip like Jorge  Article: How to be a Hip-Uplander by Jorge Ramirez Upland Art on Instagram Social Media and Hunting Classic Guns Photography While Hunting  Field Hunting Favorite Bird to Hunt Favorite Bird to Eat Pheasant Thai Curry Sous Vide Pepper Sage Quail Sous Vide Podcast: Episode 303, Sous Vide Wild Game Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Kory chat with Brian Lynn and Courtney Nicolson of Sportsmen’s Alliance, a national organization battling to keep your hunting, fishing, and trapping rights intact. They discuss the battle they face to protect our rights, the anti-hunting movement, state based movement to challenge hunting rights, actions taken by Sportsmen’s Alliance, getting involved, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guests: Brian Lynn: Vice President of Marketing and Communications for Sportsmen’s Alliance Courtney Nicolson: Associate Director of Communications for Sportsmen’s Alliance Visit the Sportsmen’s Alliance website: https://www.sportsmensalliance.org/ Visit the Sportsmen's Alliance on IG: https://www.instagram.com/sportsmensall/ Show Notes: Harvesting Nature Magazine HN Wild Pig Hunting Skills Camp HN Spice Blend Freedom Hunters and the Hartstown Hunt  Guests Brian Lynn and Courtney Nicolson From Sportsmen's Alliance Brian's nearly empty freezer Courtney's first bear Marshy geese Brian growing up in Washington State Working for ESPN Outdoors and Bass Master and Outdoor Life Courtney's addiction to hunting Trying to hunt new states and species Hunting King Eider in Alaska  Pronghorn hunting Grouse hunting in Maine Sportsmen's alliance to protect hunting, fishing, and trapping  Back door attempts to stop hunting The lies of anti-hunters Why predator hunting is important How wild game cooking contributes to SA Mission Big issues that SA's faces  IP 13 How does SA keep track of all the issues Bill dying a quiet death Most threats to hunting rights are state based sportsmensalliance.org Targeting smaller niche issues Emotion always wins Exciting to see the participation from everyday people SA's memberships Follow on Instagram Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin chats with Kris Chain the founder of Season Report, the modernized almanac. They discuss using the Season Report platform to have quicker, easier access to seasonal information about gardening, foraging, and hunting across the United States. This detailed website will allow you to save and access important data to increase your wild food yield.  - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guests: Kris Chain: Founder of Season Report, the modernized almanac. Visit the Season Report Website: https://seasonreport.com/ Visit the Season Report on IG: https://www.instagram.com/myseasonreport/ Show Notes: Harvesting Nature Magazine Returning to wild food Gardening plans Black Bear Wild Boar Jerky How the Season Report came to be Gardening Seasons Unique growing zones Walkthrough of website Ag Extension Agents and growing information  Hunting Foraging Paw Paw Fruit Website Only Season projections Favorite features Accessing website Saving a bookmark on homescreen 1491 Book Exploring Learn more about your ad choices. Visit megaphone.fm/adchoices

Have you ever wanted to venture to Texas to help out with the invasive wild pig problem? Do you want to enjoy the tasty results of that hunt in the form of fresh wild game going into your freezer? It doesn’t matter if you have hunted for years or are just picking up a rifle, we have a spot for you to come join us at our hunting skills camp this spring in North Texas.  Harvesting Nature is hosting its first ever hunting skills camp. We want to invite you to come along for the adventure. At this camp, we will teach you how to shoot, hunt, butcher, package, and cook wild pigs all in one extended weekend.  Sign up for our Spring Wild Pig Hunting Camp! Our hunting camp will be held at a North Texas ranch nestled off the beaten path that reflects the rustic elegance of Texas while combining the comforts and conveniences of home. Meals will be prepared by our highly skilled, professional chefs, Adam Berkelmans, Adam Steele, and Justin Townsend. Our shooting instructors will spend time ensuring you are comfortable shooting on the range in order to prepare you to transition to the hunting blind where you will have the opportunity to hunt wild hogs in a free range setting. If you enjoy grass fed domestic meat then you will love the taste of wild pork. After the hunt, our expert butcher, Adam Steele, will walk you through the steps on how to process the meat for storage in the freezer and for later eating. Each night, after the hunts, our chefs will bring you into the kitchen. There they will provide hands-on instruction on how to prepare different cuts from the game you harvested. You will be taught kitchen skills that you can take back home and showcase for your friends and family.  At the end of the camp, you will walk away with the skills to hunt, shoot, process, store, and cook your wild game. These skills easily translate over into any other wild game you would decide to hunt in the future. Sign up for our Spring Wild Pig Hunting Camp! Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Collin chat with Murielle Gaither and John Wyman of Venku Outdoors, the leading online marketplace for outdoor experiences. They discuss the ease of booking hunting and fishing trips, the Wild+Harvested Cookbook, razor clam chowder, beaver prosciutto, frog legs, high speed mushrooming and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guests: Murielle Gaither: Founder and CEO of Venku, the #1 site to book hunting & fishing trips across America.   John Wyman: Co-Founder and COO of Venku and Murielle’s father Visit Venku Website: https://venku.com/ Visit Venku on IG: https://www.instagram.com/venkuoutdoors/?hl=en Show Notes: Harvesting Nature Magazine Murielle's introduction to the outdoors  Squirrels are having a moment Packing out squirrels What Venku Outdoors is From Alaska Black Bear to frogging in Louisiana Czech for Outdoors Recipes section on the website Wild+Harvested Cookbook highlighting wild game cooks everybody speaks food The Intrepid Eater Razor clam chowder recipe Beaver ham prosciutto from Elevated Wild Send your recipes to Venku Outdoors Favorite Recipes from the book  Frog legs Bowfishing and frog gigging  Tacos are life Spotting mushrooms at high speed Engage people in the outdoors  Introduce someone to the outdoors Share the cookbook Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Kory, and Collin chat about their favorite ingredients to have on hand to prepare any wild food meal. They discuss using the ingredients to prepare meals like antelope huevos rancheros, venison loco moco, venison barbacoa, BBQ squirrel dip, elk pot roast, mule deer carpaccio, and so much more! - Leave a Review for a chance to win a hat! - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Recipes: Huevos Rancheros Loco Moco Hank Shaw’s Venison Barbacoa  World Famous Chipotle BBQ Squirrel Dip Elk Pot Roast Venison Wine Spaghetti Searing Steaks with Mayo Mule Deer Carpaccio Show Notes: Harvesting Nature Magazine Advertise with us Spice Testing Goose Gizzard Mississippi Roast  Justin's #1 - eggs Colin's #1 - panko bread crumbs Kory's #1 - chipotles in adobo sauce  Justin is basic - his #2: Salt Colin's #2 - red wine Kory's #2 - lard/tallow/bacon fat Podcast Episode 419, How to Make Wild Game Soap Podcast Episode 312, Chewing the Fat about Wild Game Fats Kory's #3 - wild game stock/braising liquid Wild Game Stock - On Demand Cooking Class Colin's #3 - Olive Oil Justin's #3 - Clarified butter/ghee Justin's #4 - Mayo Kory's #4 - Lemon/Lime Juice Collin's #4 - garlic powder Learn more about your ad choices. Visit megaphone.fm/adchoices