Wild Fish and Game Podcast

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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Rate this Podcast Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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. 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 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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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 Leave a Review of the Podcast Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends 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 Learn more about your ad choices. Visit megaphone.fm/adchoices

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. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Sign up for Snow Goose Camp in 2025 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 Learn more about your ad choices. Visit megaphone.fm/adchoices