Podcasts about Venison

Join hosts Carter and Kerri on the Hunt Lift Eat Podcast as they welcome Frank Milito and debut guest Dan DeLaiarro from Long Island, New York, for an unforgettable episode. Dive into Dan's inspiring story as an adult-onset hunter, transitioning from bass fishing in Massachusetts to bowhunting on Long Island's challenging public lands. The crew relives Dan's thrilling first harvest—an 8-point buck taken with a perfect shot on a crisp October morning. From suburban hunting hurdles to the adrenaline of the kill and the brotherhood of field dressing with Frank's guidance, this episode is packed with raw emotion, practical insights, and the camaraderie that defines the HLE community. Whether you're a seasoned hunter or just starting out, tune in for a tale of perseverance, mentorship, and the primal joy of providing for the table. As always, we appreciate the hell out of you guys. See you next week!Give us a follow on YouTube @huntlifteatofficial and be sure to subscribe so that you do not miss an episode!Please drop a follow on IG @thehuntlifteatpodcast and @huntlifteatofficialDrop us rating and review on Apple & Spotify!

We visited Steve at Cheshire Wild Venison to talk about venison as a meat, deer management, and how he started in this business in the first place.After showing us around his premises we sat down with Steve in his office and with the occasional accompanying hum of his chiller unit and chewed the fat about current practices surrounding wild meat and getting it into the food chain as well as some of the benefits of eating wild meat, both for human health and to the benefit of local habitats and ecosystems.Links- Support the Wild Food People podcast on Patreon - Cheshire Wild Venison website- Cheshire Wild Venison on Instagram- Wild Food People on Instagram, Twitter, Facebook- About Wild Food People- Attend a course with Wild Food People- Get in touch with us - Richard on Instagram and Twitter- Amy on Instagram and Twitter

Dr. Alex Ubell and Molly Jacobson dive deep into the benefits and potential risks of feeding venison to dogs. Learn why venison is an excellent high-protein, low-fat option for dogs with cancer, overweight dogs, or those needing novel proteins.  Topics include:  What is venison and where does it come from?  Nutritional benefits of venison for dogs, including essential vitamins and minerals.  Why venison's omega-3 and polyunsaturated fats are beneficial for cancer dogs.  How venison compares to other proteins like beef.  Potential risks, including allergies, microbial contamination, and chronic wasting disease.  Safe preparation and feeding tips for venison.  Dr. Ubell also shares tips for hunters and the importance of consulting a veterinary nutritionist before making significant diet changes for your dog.  Your Voice Matters!   If you have a question for our team, or if you want to share your own hopeful dog cancer story, we want to hear from you! Go to https://www.dogcancer.com/ask to submit your question or story, or call our Listener Line at +1 808-868-3200 to leave a question.   Related Videos:  https://www.youtube.com/watch?v=7gLCvvwSwjg  https://www.youtube.com/watch?v=lSYmKVKw86o  https://www.youtube.com/watch?v=iAgObIOhEMg   Related Links:  Dr. Ubell's article on venison: https://www.dogcancer.com/articles/diet-and-lifestyle/venison-for-dogs/ Dog Cancer Diet Guidelines https://www.dogcancer.com/articles/diet-and-lifestyle/dog-cancer-diet/   How to reduce cancer risk using food: https://www.dogcancer.com/articles/causes-and-prevention/how-to-reduce-cancer-risk-using-food/  Chapters:  00:00 Introduction  00:15 Welcome to Dog Cancer Answers  00:30 What Is Venison? (Types and Sources)  02:00 Is Venison Commercial or Hunted?  03:00 Why Venison Is Good for Dogs with Cancer  04:30 Nutritional Benefits: Protein, Vitamins, and Minerals  05:30 Omega-3s and Polyunsaturated Fats in Venison  06:30 Venison for Overweight Dogs: A Low-Fat Option  07:15 Balancing Venison in Home-Cooked Diets  08:30 Venison and Allergies: What to Watch For  09:30 Risks of Venison: Parasites, Bacteria, and Heavy Metals  10:15 Chronic Wasting Disease: What You Need to Know  11:30 Preparing Venison Safely for Dogs  13:00 Hunting Tips to Ensure Safe Venison Meat  14:00 Venison as a Sustainable Food Source  15:00 Feeding Tips: How to Start Venison in Your Dog's Diet  23:30 Final Thoughts and Resources    Get to know Dr. Alexandra Ubell: https://www.dogcancer.com/people/alexandra-ubell-dvm/  For more details, articles, podcast episodes, and quality education, go to the episode page: https://www.dogcancer.com/podcast/   Learn more about your ad choices. Visit megaphone.fm/adchoices

Send us comments, suggestions and ideas here! In this week's episode we emerge from our winter hibernation like ravenous groundhogs and build within the shadow of our emerging a circle of sacred stones containing the holy campfire whence we share, drunk with popcorn and smores, the nightmarish tales we uncovered in the unconscious depths of our slumber. In the first half of the evening we discuss the ghoulish zombies of Afghanistan, the ghosts of the Maiyalmula and true tales of alien abduction. In the extended episode we tell the tales of the dangerous entities that prowl the Yakutia region of Russia, a taxi driver's encounter with a mad moose and finally a faithful telling of Aleister Crowley's short story “The Stratagem.” Thank you and enjoy the show! In this week's episode we tell the tale of:-Ghouls of Afghanistan-The Real Life Mythras-The Mimic In The Woods-Aboriginal Ghosts, The Maiyalmula-The Red LightIn the extended show available at www.patreon.com/TheWholeRabbit we invite Aleister Crowley to the party and discuss:  -The Flatman-The Russian Men in Black, Ivan Ivanovich-Moosicide-Aleister Crowley's “The Stratagem” Where to find The Whole Rabbit:Spotify: https://open.spotify.com/show/0AnJZhmPzaby04afmEWOAVInstagram: https://www.instagram.com/the_whole_rabbitTwitter: https://twitter.com/1WholeRabbitOrder Stickers: https://www.stickermule.com/thewholerabbitOther Merchandise: https://thewholerabbit.myspreadshop.com/Music By Spirit Travel Plaza:https://open.spotify.com/artist/30dW3WB1sYofnow7y3V0YoSources:The Stratagemhttps://www.luminist.org/archives/crowley_stratagem.htmSupport the show

Thrill of the Hill returns for season 5, with an exciting line-up on new and returning guest speakers and specialists in their fields and on their hills.Venison, an underappreciated meat in Scotland? Despite the abundance of deer in Scotland, farmed and wild, venison has never been a staple of the Scottish diet, certainly not in the same way as beef or lamb. Scottish Government reports that the amount of farmed venison in Scotland increased by around 4.9% on the last five year average, making up 16,000 animals. That figure might sound impressive, but the Venison Advisory Service suggests that accounts for only 3% of national production, with the remainder coming from wild venison. Scottish Government reports that around 3,500 tonnes of wild venison is produced in Scotland each year and The Times suggest that around two thirds of that is used in the domestic and wider UK markets. But with such plentiful supplies of venison on our hills, could we be making more of it? In this episode Anona Gow discusses the virtues of venison, its nutritional value, cooking options, perception of the sector and reflects on her new book, The Venison Kitchen. Want to get in touch with Anona? She can be contacted at The Venison Kitchen via email enquiries at hello@thevenisonkitchen.co.ukRelated FAS Resourceshttps://www.fas.scot/publication/podcast-the-thrill-of-the-hill-deer-farming-management/ https://www.fas.scot/publication/thinning-herds-thicken-forests/ Related External ResourcesThe Venison Kitchen by Anona Gow Cook Book Events — Pitscandly Farm Venison Events and Farmers Markets

Thrill of the Hill returns for season 5, with an exciting line-up on new and returning guest speakers and specialists in their fields and on their hills.Venison, an underappreciated meat in Scotland? Despite the abundance of deer in Scotland, farmed and wild, venison has never been a staple of the Scottish diet, certainly not in the same way as beef or lamb. Scottish Government reports that the amount of farmed venison in Scotland increased by around 4.9% on the last five year average, making up 16,000 animals. That figure might sound impressive, but the Venison Advisory Service suggests that accounts for only 3% of national production, with the remainder coming from wild venison. Scottish Government reports that around 3,500 tonnes of wild venison is produced in Scotland each year and The Times suggest that around two thirds of that is used in the domestic and wider UK markets. But with such plentiful supplies of venison on our hills, could we be making more of it? In this episode Anona Gow discusses the virtues of venison, its nutritional value, cooking options, perception of the sector and reflects on her new book, The Venison Kitchen. Want to get in touch with Anona? She can be contacted at The Venison Kitchen via email enquiries at hello@thevenisonkitchen.co.ukRelated FAS Resourceshttps://www.fas.scot/publication/podcast-the-thrill-of-the-hill-deer-farming-management/ https://www.fas.scot/publication/thinning-herds-thicken-forests/ Related External ResourcesThe Venison Kitchen by Anona Gow Cook Book Events — Pitscandly Farm Venison Events and Farmers Markets

In this engaging conversation, Chris and Steven Dauster reconnect after losing touch through the years, sharing their journeys into hunting and the experiences that shaped their passion for the outdoors. They discuss the thrill of the hunt, the importance of preparation, and the joy of family traditions in hunting. The conversation highlights the connection to nature that hunting fosters and the lessons learned through trial and error in the field. As they reminisce about their past and look forward to the future, they emphasize the significance of passing down hunting traditions to the next generation. In this conversation, Chris Romano and Steven Dauster delve into various aspects of hunting, including the ethics of baiting, the importance of finding the right outfitter, and personal hunting experiences. They discuss the nuances of high fence hunting and share personal stories that highlight the emotional connections and lessons learned throughout their hunting journeys. In this conversation, Chris Romano and Steven Dauster delve into various aspects of hunting, including personal experiences, tracking techniques, the importance of conservation, and the dynamics of the hunting community. They share insights on selective hunting, the significance of recording hunts, and the joy of being in nature. The discussion also touches on practical advice for new hunters and the culinary delights of venison, culminating in a rich exploration of the hunting lifestyle. Takeaways: -Hunting can reconnect old friends and create lasting bonds. -The thrill of the hunt often comes from the experience, not just the harvest. -Nature provides a unique connection that many people miss in modern life. -Learning to hunt can be a challenging but rewarding journey. -Preparation and practice are key to successful hunting. -Family traditions in hunting can create cherished memories. -The process of hunting can be more enjoyable than the actual harvest. -Mistakes in hunting can lead to valuable lessons for future success. -Teaching the next generation about hunting fosters appreciation for nature. -Every hunting experience contributes to personal growth and understanding.  -Baiting can provide a more ethical shot but doesn't guarantee success. -Hunting is about the experience, not just the kill. -Finding a good outfitter can enhance your hunting knowledge. -High fence hunting has its pros and cons, but it's about the experience. -Personal connections in hunting can lead to lifelong friendships. -Every hunting experience teaches valuable lessons. -The thrill of the hunt is often tied to personal stories. -Ethics in hunting can vary based on personal beliefs. -Hunting can be a family tradition that creates lasting memories. -Mistakes in hunting can lead to significant emotional impacts.  -Nobody's perfect in hunting; it's a reality check. -Tracking deer requires patience and knowledge. -Recording hunts can provide valuable insights. -Selective hunting helps manage deer populations. -Conservation is about leaving a legacy for future generations. -The hunting community faces challenges of division. -New hunters should learn to read maps and practice shooting. -Turkey hunting offers a different kind of excitement than deer hunting. -Venison can be prepared in delicious and creative ways. -Hunting is as much about the experience as it is about the kill. Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary: In this episode, Justin Townsend and Adam engage with Anthony Grogan, host of the Irish Hunting Podcast, to explore the rich traditions of hunting in Ireland. They discuss Anthony's personal journey into hunting, the nutritional benefits of wild game for families, and the importance of ethical hunting practices. The conversation also delves into the various species hunted in Ireland, the cooking techniques for wild game, and the legal aspects surrounding the sale of wild game meat. They discuss the misconceptions about wild game in restaurants, the importance of sustainable hunting, and the evolution of personal taste preferences towards game meat. The conversation also touches on cooking techniques, the significance of family meals, and the often-overlooked culinary potential of pigeon meat. Overall, the discussion highlights the cultural and personal connections to food and hunting. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Irish Hunting Podcast Instagram Facebook Takeaways: Hunting traditions in Ireland have evolved over time due to historical factors. Wild game plays a significant role in family nutrition, with many families relying on it for sustenance. Cooking techniques for wild game can be adapted to make it more appealing to children. The Irish Hunting Podcast aims to educate and connect the hunting community. Ethical hunting practices are crucial for wildlife management and conservation. Hunters often have a deeper understanding of animal populations and ecosystems than non-hunters. There are four main species of deer in Ireland, each with unique characteristics. Legal regulations around hunting and selling wild game vary by country. The community aspect of hunting fosters friendships and shared experiences across borders. Hunting can be a sustainable and low-carbon footprint source of food. Most venison sold in stores comes from farms. There's significant mislabeling of wild game in restaurants. Venison is a staple meat for many families. Cooking techniques can enhance the flavor of game meat. Taste preferences can evolve over time with exposure to different foods. Pigeon meat is often underestimated but can be delicious. Family meals can foster communication and connection. Sustainable hunting practices are crucial for wildlife populations. Cooking with wild game can be a rewarding experience. Recipes should be adapted to personal taste rather than strictly followed. Chapters: 00:00 Exploring Irish Hunting Traditions 03:03 Anthony Grogan's Journey into Hunting 08:15 The Role of Wild Game in Family Nutrition 11:25 Cooking Wild Game: Techniques and Tips 13:14 The Evolution of the Irish Hunting Podcast 18:15 Ethics and Management in Hunting 21:38 Species of Game in Ireland 33:29 Legal Aspects of Selling Wild Game Meat 36:36 The Wild Game Debate 39:24 Culinary Preferences and Cooking Techniques 49:54 Evolving Taste Buds and Game Meat Appreciation 56:22 Pigeon Hunting and Culinary Insights Keywords: Irish hunting, wild game, hunting traditions, Anthony Grogan, hunting podcast, game cooking, hunting ethics, deer species, wild game nutrition, hunting community, wild game, venison, cooking techniques, taste evolution, hunting, pigeon hunting, culinary preferences, sustainable food, game meat, food education Learn more about your ad choices. Visit megaphone.fm/adchoices

This week on the Hunt Lift Eat Podcast, Carter and Kerri are back in the recording dungeon with a guest who defines perseverance—Scott Jernigan. From battling kidney disease since birth to carrying his dialysis machine into the woods just to chase whitetails, Scott's journey is nothing short of incredible.We talk about the power of hunting as a healing force, the importance of mindset, and the drive to help others—whether it's youth hunters, special needs hunts, or fellow outdoorsmen finding purpose through the pursuit. Scott shares how his passion for the outdoors helped him push through some of life's toughest moments and why he's now focused on giving back.We also get into bow setups, arrow builds, and a shared dream of chasing elk in the western backcountry. If you need a dose of motivation and a reminder to get after it—no excuses—this episode is for you.

As deer hunting draws to a close, Larry invited Luke Clayton and Jeff Rice to his deer camp in western Texas where the mission is venison procurement, but also to visit about many topics including collecting fishing lures. Great fun and stimulating conversations around the campfire. Learn more about your ad choices. Visit megaphone.fm/adchoices

Image Courtesy of Blacktail Deer Foundation Another ADD episode from Robby today. He's all over the place from old mule deer books, to listener feedback on the 2024 mule deer rut, to a brighter future for the Blacktail Deer with the creation of the Blacktail Deer Foundation. Robby also mentions a great mule deer film from a great mule deer hunter that you're gonna wanna watch.  Jared Bloomgren just released his short film "Monster Buck with the Mach 30 on Public Land".  Besides his Mach 30 PSE bow, he walks us through a recent hunt where he took a good mature mule deer in coulee country here Video Link - Mule Deer Archery Hunt | Rokslide Forum From the moon's effect on the mule deer rut to getting better venison through dry-aging, to making venison jerky to supporting the Blacktail Foundation, you'll be a better deer hunter for listening in to today's Rokcast. Rokcast is powered by onX Hunt. For 20% off, use Promo Code “Rokcast” at onX Hunt here https://www.onxmaps.com/hunt/app You can find Robby's books, Hunting Big Mule Deer and The Stories on Amazon here or signed copies from the Rokslide store here       

We are thrilled to share the first integrated Fowl Life Podcast Provider Series and cooking video! In this episode, "Venison Milanese with Wisconsin Maple Syrup Sweet Potatoes," TFL Midwest Host Joel Kleefisch teams up with classically trained French Chef, Ellie Lawton, to create a Venison Milanese recipe that will exceed all your dinner expectations. Chef Lawton, an avid waterfowl and big game hunter, excels at crafting classic dishes from around the world with a simplicity that you can easily replicate at home! This is the first in our Provider series that includes a video of the dish discussed in the podcast so you can follow along and make this recipe yourself! Check out the video on Instagram, Facebook, and Youtube @Theproviderlife, & Theproviderlife.com. This Episode is brought to you by This episode is brought to you by Travel Wisconsin, Bad Boy Mowers, ZLine, Hi Viz, Banded Brands, Jacks Link's, Kershaw knives, Secureit Gun Safes, and Avery GHG Decoys!

TIME STAMPS: 00:28  Stephen Thomas: IG @ theukcarnivore (blue check

Send feedback for the showIn Episode #124 of Rizzology, host Nick welcomes guests Jamal and Dr. Eugene for an engaging discussion covering nutrition, fitness, and sports. The conversation begins with an interesting examination of kangaroo meat and game meats, exploring their nutritional benefits and preparation methods. The guests dive deep into important topics like childhood nutrition, the problems with modern food processing, and how parents can make better dietary choices for their families. Dr. Eugene shares valuable insights about medical practices and the importance of taking ownership of one's health rather than solely relying on doctors. The episode culminates in a passionate debate about basketball legends Michael Jordan and LeBron James, examining their careers through statistical analysis and historical context.Key takeaways:Discussion of alternative protein sources and their benefitsImportant insights on childhood nutrition and food choicesAnalysis of modern medical practices and patient autonomyDebate on sports legends and their impact on basketballExamination of sleep, recovery, and supplement use for optimal healthPerfect for fitness enthusiasts, sports fans, and anyone interested in health optimization and nutrition.https://www.instagram.com/nicky_rizzles/https://www.instagram.com/mr1ntensity/https://www.instagram.com/vitalperformancept/00:00 "Overcoming Decision Paralysis"15:49 Parental Influence on Child Obesity28:04 Balancing Speed and Endurance35:26 Prioritizing Kids' Special Moments48:27 Preventative Health and Cancer Awareness56:58 "Chasing Youthful Knees"01:06:29 Injury Happens Unexpectedly01:18:40 Basketball: Early Fan Perspective01:27:12 Old School Basketball's Limited Exposure01:35:44 LeBron's Early Dominance at 1501:48:32 "Unrealistic Muscle Gain Debate"01:55:52 "Basketball Strategy: Jordan vs. LeBron"02:04:21 US-China Communication ConcernsSupport the showYouTubeInstagram Tik Tok

Did the lawfare against Trump actually fail? The destruction democrat policies are not mistakes, they are choices the voters have made and they have to own that. Venison beef burgersSee omnystudio.com/listener for privacy information.

This week we are joined in-studio by renowned wildlife chef Michael Hunter. It's a fun podcast, and we ask a lot of questions about grilling, temps, searing techniques, sauces and just how a guy can prepare the perfect backstrap/tenderloin. We also ask if meat from different regions tastes noticeably different. From a chef's perspective, what age and gender of a whitetail tastes the best? Would a buck that's been chased have a different taste? Some of the comments might surprise you. Listen, Learn and Enjoy.Show Notes:The Hunter Chef Cookbook: https://thehunterchef.com/ Instagram: https://www.instagram.com/thehunterchef/ Facebook: https://www.facebook.com/Thehunterchef/Send a text message to the show!The Water Feather. Designed to push the limit. Learn more at https://waterfeathers.com/ Use code GK50 to save 50% off a 1yr magazine subscription. SUBSCRIBE TODAY Visit Nativ Nurseries at navitnurseries.comSupport the showStay connected with GameKeepers: Instagram: @mossyoakgamekeepers Facebook: @GameKeepers Twitter: @MOGameKeepers YouTube: @MossyOakGameKeepers Website: https://mossyoakgamekeeper.com/ Enter The Gamekeeper Giveaway: https://bit.ly/GK_Giveaway Subscribe to Gamekeepers Magazine: https://bit.ly/GK_Magazine Buy a Single Issue of Gamekeepers Magazine: https://bit.ly/GK_Single_Issue Join our Newsletters: Field Notes - https://bit.ly/GKField_Notes | The Branch - https://bit.ly/the_branch Have a question for us or a podcast idea? Email us at gamekeepers@mossyoak.com

In this engaging conversation, Nick and Andrew Muntz reflect on the holiday season, sharing personal anecdotes and experiences related to hunting and cooking. They discuss the challenges faced during the hunting season, including weather conditions and tracking difficulties. The conversation also delves into culinary adventures, particularly focusing on Andrew's Italian wedding soup recipe, showcasing the blend of personal history and family traditions in cooking. In this engaging conversation, Nick and Andrew explore the themes of adapting to life changes through cooking, the importance of real food, and the connection to quality meat sources. They delve into the therapeutic aspects of baking, particularly sourdough, and the rewarding experience of self-sufficiency from field to table. The discussion also touches on the shift towards homesteading and the joys and challenges of parenting, all while sharing personal anecdotes and insights. Hunting seasons can vary greatly based on location and conditions. Tracking wounded deer can be a challenging experience for hunters. Sharing hunting stories can create a sense of camaraderie among hunters. Cooking can be a way to connect with family traditions and memories. Venison can be a versatile ingredient in various recipes. The importance of meal prepping for busy lifestyles. Using wild game in cooking can enhance flavor and nutrition. Hunting experiences often come with unexpected challenges and lessons. The joy of cooking can be amplified by sharing meals with loved ones. Cooking can be a way to adapt to life changes. Batch cooking can save time and provide healthy meals. Real food is essential for family health and well-being. Knowing where your meat comes from is crucial. Hunting and raising chickens can lead to a homesteading lifestyle. Baking, especially sourdough, can be therapeutic. Self-sufficiency brings a rewarding sense of accomplishment. Parenting involves learning and adapting to children's needs. Life lessons can come from unexpected conversations with kids. Homesteading is becoming a new trend among millennials. Show Partners Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off TieBoss Instagram: @tiebossllc Website: https://tieboss.com/pod?ref=pod Learn more about your ad choices. Visit megaphone.fm/adchoices

In this engaging conversation, Nick and Andrew Muntz reflect on the holiday season, sharing personal anecdotes and experiences related to hunting and cooking. They discuss the challenges faced during the hunting season, including weather conditions and tracking difficulties. The conversation also delves into culinary adventures, particularly focusing on Andrew's Italian wedding soup recipe, showcasing the blend of personal history and family traditions in cooking. In this engaging conversation, Nick and Andrew explore the themes of adapting to life changes through cooking, the importance of real food, and the connection to quality meat sources. They delve into the therapeutic aspects of baking, particularly sourdough, and the rewarding experience of self-sufficiency from field to table. The discussion also touches on the shift towards homesteading and the joys and challenges of parenting, all while sharing personal anecdotes and insights.Hunting seasons can vary greatly based on location and conditions.Tracking wounded deer can be a challenging experience for hunters.Sharing hunting stories can create a sense of camaraderie among hunters.Cooking can be a way to connect with family traditions and memories.Venison can be a versatile ingredient in various recipes.The importance of meal prepping for busy lifestyles.Using wild game in cooking can enhance flavor and nutrition.Hunting experiences often come with unexpected challenges and lessons.The joy of cooking can be amplified by sharing meals with loved ones. Cooking can be a way toadapt to life changes.Batch cooking can save time and provide healthy meals.Real food is essential for family health and well-being.Knowing where your meat comes from is crucial.Hunting and raising chickens can lead to a homesteading lifestyle.Baking, especially sourdough, can be therapeutic.Self-sufficiency brings a rewarding sense of accomplishment.Parenting involves learning and adapting to children's needs.Life lessons can come from unexpected conversations with kids.Homesteading is becoming a new trend among millennials.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod

In this engaging conversation, Nick and Andrew Muntz reflect on the holiday season, sharing personal anecdotes and experiences related to hunting and cooking. They discuss the challenges faced during the hunting season, including weather conditions and tracking difficulties. The conversation also delves into culinary adventures, particularly focusing on Andrew's Italian wedding soup recipe, showcasing the blend of personal history and family traditions in cooking. In this engaging conversation, Nick and Andrew explore the themes of adapting to life changes through cooking, the importance of real food, and the connection to quality meat sources. They delve into the therapeutic aspects of baking, particularly sourdough, and the rewarding experience of self-sufficiency from field to table. The discussion also touches on the shift towards homesteading and the joys and challenges of parenting, all while sharing personal anecdotes and insights.Hunting seasons can vary greatly based on location and conditions.Tracking wounded deer can be a challenging experience for hunters.Sharing hunting stories can create a sense of camaraderie among hunters.Cooking can be a way to connect with family traditions and memories.Venison can be a versatile ingredient in various recipes.The importance of meal prepping for busy lifestyles.Using wild game in cooking can enhance flavor and nutrition.Hunting experiences often come with unexpected challenges and lessons.The joy of cooking can be amplified by sharing meals with loved ones. Cooking can be a way toadapt to life changes.Batch cooking can save time and provide healthy meals.Real food is essential for family health and well-being.Knowing where your meat comes from is crucial.Hunting and raising chickens can lead to a homesteading lifestyle.Baking, especially sourdough, can be therapeutic.Self-sufficiency brings a rewarding sense of accomplishment.Parenting involves learning and adapting to children's needs.Life lessons can come from unexpected conversations with kids.Homesteading is becoming a new trend among millennials.Show PartnersUmai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod

TIME STAMPS: 00:28 About Robert Sikes (THE KETO SAVAGE) / visit www.ketobodybuilding.com/ for Robert's training programs discussed on the show! / IG @ketosavage / @ketobrick / visit worldnaturalbb.com for all WNBF events  01:11 Quick recap and reflection on Robert's recent interview with his figure client & WNBF Pro Jen Pittaro (IG @jenpittaro_keto_fit_mom) - ( click here for interview )  02:30 *TOP SECRET* sneak peak at the upcoming NEWEST Keto Brick flavor! 03:14 Taste/texture/performance review of the CAKE POP and MAPLE PECAN tallow-based bricks! 10:21 MONEY MAKING OPPORTUNITIES for NEW PRO BODYBUILDERS. 12:41 How to become a MENTOR and a FRIEND and not just a COACH. 15:05 LAMB, VENISON, and BEEF: Why Robert sticks to these RUMINANT ANIMALS as the FOUNDATION of his diet. 16:06 Yiann Stevens (UK) - questions around SELENIUM and THYROID levels and discussion around peer review Selenium and Thyroid Disease: From Pathophysiology to Treatment 18:45 All about REVERSE DIETING & How to eat POST COMPETITION to maintain 5% body fat and LEAN BULK as a CARNIVORE. 22:12 POSING pre and post show. 28:02 How to leverage CARDIO and WEIGHT TRAINING to maximize fat loss and muscle glycogen on contest prep and when reverse dieting. 33:31 UPCOMING INBF / WNBF / IPL competitions Robert & I will be hosting in 2025! 36:16 This week's LISTENER INSPIRING SUCCESS STORY (L.I.S.S.) - Daiva, from Ireland 40:01 Why FRUIT is NOT part of an optimal human diet! (with Eddie Goeke) 48:49 Detailed macronutrient breakdown of Richard Smith's “TRIPLE REFEED” and the results Colt & Angela experienced using LONG-CHAIN FATTY ACIDS, WHITE RICE and EXOGENOUS KETONES to peak for recent pro natural bodybuilding competitions. 50:03 DAIVA (Ireland), ROBYN (Kansas, US), PAM (Oklahoma, US), KAREN (Colorado, US) - advice for those of our TRIBE that are in the middle of a PROLONGED FAST CURRENTLY! Training, supplementation, mentality, and benefits to be gained from fasting 24+ hours. 53:11 Yousef Mourtaza (Miami, FL - USA) - IG @bigpapayoshi / ONLINE INTERMITTENT FASTING AND KETO BASKETBALL COACH! (listen to our check in on E313 of THE SUPERSETYOURLIFE.COM PODCAST *12/20/24* for his backstory!) - questions around L.M.N.T. (specifically maltodextrin!) and more advice on prolonged fasting. PURELY TALLOW ANIMAL BASED SKINCARE: Save 10% with code COLT10! - https://f22e68.myshopify.com?ref=colt_milton Hungry for more?? 1. Check out RICHARDS KETO PRO PODCAST where he and his guests teach how to improve their health and wellbeing using a ketogenic diet. 2. Stream The SuperSetYourLife.Com Podcast from any platform. We publish every MONDAY and FRIDAY!

In this episode, Justin and Abigail Serra discuss the intersection of hunting, food security, and community support through the Venison for Vermonters program. Abigail, a game warden in Vermont, shares her experiences in wildlife management and the importance of utilizing roadkill meat to provide healthy protein to food shelves. The conversation explores the challenges and successes of the program, the significance of teaching meat processing skills, and the broader implications for food security in the community. Abigail and Justin discuss the intricacies of crafting natural candles, the journey of venison and moose from hunter to food shelf, and the challenges faced in meat donation programs. They explore the perceptions surrounding roadkill harvesting, the positive impact of their program on communities, and the regulations that food shelves must navigate. The discussion also touches on the role of nonprofits in meat processing, how individuals can get involved in local programs and the future of roadkill programs. Finally, they emphasize the connection to nature that hunting provides and the importance of utilizing resources responsibly. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Guest: Abby Serra is a Vermont State Game Warden and founder of Venison for Vermonters. This program salvages fresh roadkill and hunter-donated deer and moose to provide high-quality protein to local food shelves and families in need. With a background in butchering and a lifelong connection to wild food, Abby personally processes much of the meat while advocating for food security, reducing waste, and fostering self-sufficiency. Passionate about connecting people to the land, Abby also teaches deer processing and champions the value of wild game in sustainable living. Contact: Abigail.Serra@vermont.gov Venison for Vermonters How 'Venison for Vermonters' helps those in need States that you can legally harvest roadkill Takeaways: The Venison for Vermonters program helps utilize roadkill meat. The program aims to provide healthy protein to food shelves. Community support is crucial for the program's success. Teaching meat processing skills fosters self-sufficiency. The shank is considered the best cut of deer meat. The program has processed over 3,000 pounds of meat in a year. There is a growing interest in expanding the program. The program started in response to increased roadkill during COVID-19. Maintaining food security is a key focus of the program. Mixing fat and beeswax can enhance candle making. The fat around the kidneys is purer for burning. Roadkill can be a fresh source of meat if processed quickly. Perceptions of roadkill harvesting are often negative but can be misleading. Chapters: 00:00 Introduction and Overview of the Episode 08:04 Meet Abigail Serra: Game Warden and Butcher 13:44 Venison for Vermonters Program Explained 21:25 Growth and Future of the Program 29:13 Crafting Natural Candles 34:40 Perceptions of Roadkill Harvesting 40:52 Navigating Food Shelf Regulations 45:52 Getting Involved in Local Programs 54:46 Connecting with Nature through Hunting Keywords: Hunting, food security, venison, roadkill meat, game warden, Vermont, community support, meat processing, wildlife conservation, nonprofit, candles, venison, moose, meat donation, roadkill, food shelves, nonprofit, wildlife, community impact, hunting Learn more about your ad choices. Visit megaphone.fm/adchoices

The boys are back and in rare form- Venison hits the freezer- TJ forgets he's on air, Beefsteak isn't wearing pants and Cody Ryan remains the wise one (written by Cody Ryan)

Some people advocate humane deer management: the culling of deer to control their numbers and ensure they don't overrun forests and farmland in a country where they no longer have natural predators. For these advocates, shooting deer is much more than a sport. It's a necessity because England's deer population has gotten out of control. There are now more deer in England than at any other time in the last 1,000 years, according to the Forestry Commission, the government department looking after England's public woodland. That has had a devastating impact on the environment, officials say. Excessive deer foraging damages large areas of woodland including young trees, as well as the habitats of certain birds like robins. Some landowners have lost huge amounts of crops to deer, and overpopulation means that the mammals are more likely to suffer from starvation and disease. Forestry experts and businesses argue that culling the deer—and supplying the meat to consumers—is a double win: It helps rebalance the ecosystem and provides a low-fat, sustainable protein. While venison—a red meat similar to lean beef but with an earthier flavor—is often perceived as a high-end food in the U.K., one charity sees it as an ideal protein for those who can't afford to buy other meats. “Why not utilize that fantastic meat to feed people in need?” said SJ Hunt, chief executive of The Country Food Trust, which distributes meals made with wild venison to food banks. The government says native wild deer play a role in healthy forest ecosystems, but acknowledges that their population needs managing. It provides some funding for solutions such as building deer fences. But experts like Martin Edwards, a spokesman for the British Association for Shooting and Conservation, believe lethal control is the only effective option, especially after deer populations surged during the COVID-19 pandemic. Shooting deer is legal but strictly regulated in England. Stalkers must have a license, use certain kinds of firearms, and observe open seasons. They also need a valid reason, such as when a landowner authorizes them to kill the deer when their land is damaged. Hunting deer with packs of dogs is illegal. This article was provided by The Associated Press.

Since 2020, the state-run Venison for Vermonters program has donated more than 3,000 pounds of wild game meat to local food shelves and Vermonters in need.

Dorene Discovers Venison Stew (11/26/24) by 96.5 WKLH

Going deer hunting but don't necessarily want the meat? Good news - Sportsman Against Hunger has everything you need to know about processing your deer so the meat can be handed over to our very deserving food pantries. The Emergency Food Pantry Comes to IT2 to discuss... See omnystudio.com/listener for privacy information.

In this episode of the HUNTR Podcast, we welcome Jeremy Limerick from Better Backstrap to give us a taste of what he's been cooking up. Jeremy is a passionate whitetail hunter and equally passionate about making venison taste great. For us, as guys who eat a ton of venison, partnering with Better Backstrap was a no-brainer, as they offer a unique lineup of seasonings perfect for the meat we've worked so hard to harvest. We appreciate Jeremy joining us on the show, and we look forward to what's to come with Better Backstrap. Sit back, relax, and enjoy the show. Check out Better Backstrap: https://betterbackstrap.com/ (USE CODE HUNTR15 FOR 15% OFF) Follow on Instagram: https://www.instagram.com/betterbackstrap/ New episodes of HUNTR Podcast drop every Tuesday and Thursday 6PM EST Buy some merch on our website: https://wearehuntr.com/ SUBSCRIBE TO THE CHANNEL HERE: https://www.youtube.com/c/HUNTRTUBE HUNTR Podcast is presented by: Hoyt Archery: https://hoyt.com (USE CODE HUNTR FOR 20% OFF APPAREL) DeerGro: https://www.deergro.com (USE CODE HUNTR15 FOR 15% OFF) RackHub: https://www.rack-hub.com/huntr (USE CODE HUNTR10 FOR 10% OFF) Pure Wildlife Blends: https://www.purewildlifeblends.com (USE CODE HUNTR10 FOR 10% OFF) Lone Wolf Custom Gear: https://www.lonewolfcustomgear.com/ (USE CODE HUNTR FOR 7% OFF) Quest Hunt Co: https://questhuntco.com/ (USE CODE HUNTR15 FOR 15% OFF) Better Backstrap: https://betterbackstrap.com/ (USE CODE HUNTR15 FOR 15% OFF) Spartan Forge: https://spartanforge.ai/ (USE CODE HUNTR20 FOR 20% OFF) Sevr: https://www.sevrbroadheads.com Easton Archery: https://eastonarchery.com Stealth Cam: https://www.stealthcam.com/

On Thursday's Morning Focus, Alan Morrissey was joined by, Martyn Whyte, chef at Glas Restaurant, Hotel Doolin. This week Martyn shared a delicious recipe for braised venison shank, creamy mash, and sauce from braising liquid. Ingredients you will need: 2 venison shanks 2 large carrots 2 celery sticks 1 large onion 1L of stock 200ml red wine 20g Thyme 20g rosemary 1 bulb of garlic Method: 1. Season the venison shank with salt and pepper. 2. Brown the shank in a casserole pot on a medium heat. 3. Once brown on all sides, take out and set aside. 4. Add vegetables and brown, once colored deglaze with red wine. 5. Add the shank along with the herbs and garlic back into the pot and cover with the stock. 6. Cover with a lid and cook for 12 hours at 100 degrees Celsius in an oven. 7. Once cooked, remove the shank and begin to reduce the liquid. Use this as the sauce to finish the dish. 8. Serve with either mash or baby potatoes. 9. Garnish with chopped herbs. Photo (c): Clare FM

The first hour of Terry Wickstrom Outdoors, features Chris Steinbeck from Blue Quill Anglers, kayak fisherman Kaleb Zimmer, Chad LaChance with Fishful Thinker, and Paige Mills from Trailer World of Colorado.  They talk about South Platte fishing, kayak fishing, Venison, and buying the right camper.

Adam Carter is back in the studio for another round of Ask Adam Anything!

Aside from fresh ground and various sausages, venison can offer some amazing opportunities to try new dishes.  Cameron Tait, professional chef and educator shares some of his favorites.See omnystudio.com/listener for privacy information.

Hunters for Hope's Steve Hill and Adam Kreisel turn surplus venison from hunters and farmers into high-protein food parcels for low-income families.

Send us a textThis week, Ben & Greg talk all things grilling. Ben serves up some homemade Taco Dip & Venison Goulash (a classic Eastern European dish). Greg talks his new favorite way to do ribs, Party style. Follow Burn Pit BBQ Instagram: https://www.instagram.com/burnpitbbqguys/ Facebook: ​https://www.facebook.com/burnpitbbq Are you a grilling novice looking to master the art of BBQ and outdoor cooking? Look no further! "Grilling To Get Away" is your go-to podcast for all things grilling, specially designed for beginners who want to embark on a flavorful journey of sizzling steaks, juicy burgers, and mouthwatering BBQ. Hosted by backyard grillers, Greg Fischer & Ben Kreple, this podcast serves up a sizzling blend of tips, tricks, and step-by-step instructions to help you become a grilling pro. Whether you're working with charcoal, gas, or a smoker, our experts will demystify the world of grilling, making it accessible and enjoyable for everyone. Each episode of "Grilling To Get Away" covers essential topics like choosing the right grill, mastering temperature control, selecting the best cuts of meat, marinating, and creating sensational rubs and sauces. You'll also learn about safety tips, grilling techniques, and troubleshooting common grilling problems. Join us as we fire up the grill, share our passion for cooking outdoors, and help you become the backyard BBQ hero you've always wanted to be. So, grab your apron, prepare your tongs, and tune in to "Grilling To Get Away" for a smokin' good time on your grilling journey. It's time to ignite your grilling passion and become a BBQ aficionado!

Adam and Greg get together on Venison Eve (Day before VT season opens) and talk about bow hunting plans, some bow hunting blunders, share some laughs, stories, and more.

www.kamalatoe.us

In this episode we talked about various ways to cook and prepare venison and perhaps some other types of fish and game. Given I need time this week to get ready to leave next week to speak at Self Reliance … Continue reading →

With winter still holding on fast, a hearty, warming soup is always a go-to meal in my household. Pho, a classic Vietnamese soup served with a broad accompaniment of proteins, fresh herbs, and lime, is the perfect way to balance the warmth of the soon-to-be winter's end and the incoming spring. Here, we'll dive into the simple yet profound pleasure of preparing pho with thin-sliced venison sirloin, a wild game twist that fits nicely with this traditional comfort food. The protein choices used here can vary – I encourage all to try this recipe and use whatever wild game you've got available (avoid eating rare wild pig or bear). The robust and complex flavors of the broth of the pho complement a wide swath of proteins, and this dish will come together relatively quickly, which is bound to become a favorite weekday staple. Read the written version of this recipe as prepared by Brandon Dale Leave a Review of the Podcast  Buy our Small Batch Wild Food Spice Blends  About Pho Pho is a beloved and ubiquitous Vietnamese soup consisting of a colossal bowl full of heady, deeply flavored broth made from marrow bones and charred aromatics, full of bouncy and slithery rice noodles, a combination of meats contributing contrasting textures, temperatures, flavors, and bite sizes, evocative herbs and spices, all served with a side plate of fresh garnishes, providing a choose-your-own-adventure of crunch, herbaceousness, heat, sweetness, pungency, acid, and bite.  In truth, no one really knows how Pho came to be. There are plenty of hypotheses, though. Most culinary historians and pho enthusiasts agree that a rudimentary version of the soup first appeared in the Hanoi region sometime in the 1880's.  This soup consisted of a few slices of tough water buffalo in broth with vermicelli rice noodles. Water buffalo and cows were working beasts then and would have been eaten only if they could no longer work, meaning they were probably old and tough… perfect for a long-simmered soup.  By the early to mid-1900s, the soup had evolved from a watery meat broth to a subtly complex soup with a clear and simple bone broth, lightly spiced, and for those wealthy enough, a pile of thinly sliced rare beef poached in the soup while it was served.  In 1954, under the Geneva Accords, Vietnam was split into two countries: the communist north and the democratic south.  During this time, many northerners fled south to escape communism and settled into new areas, bringing pho and their foodways. The soup quickly caught on in the South, becoming popular with street vendors everywhere. Without the North's staunch conservative inflexibility, the soup was quickly altered to suit Southern tastes and liberal ways, with all sorts of unconventional ingredients being added to the horror of some of the purist Northerners.  The Americans became involved in the conflict between North and South, and in 1963, the Vietnam War began. By 1975, America had pulled out of the war, and Saigon had fallen to the north, creating a mass exodus of over 2 million southern Vietnamese people who mainly eventually found asylum in the US, Canada, Australia, and France.  Of course, these refugees, many of whom were stuck on rickety boats for a miserable amount of time, brought their beloved pho recipes with them and quickly found ingredients to make it in their new homes.  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

These aren't “TIME STAMPS” so much as …  → “SHOW NOTES” which is a more appropriate term because these time stamps are always my first time REVIEWING and RE-STUDYING what Coach Rich taught me on recording.” …. 01:01 “Honey, ARE YOU OKAY? You look tired!” Why we are usually visually worn out “breaking boxes for a living!” A day in the life of a DAD and an ENTREPRENEUR. 04:11 A comparison of nutrients within VENISON vs. BEEF, PORK, & CHICKEN. 06:45 Colt's CAFFEINE-FREE sparkling grapetfruit BHB energy drink! A discussion around ASHWAGHANDA, RHODIOLA, CBD, & other short-term STRESS-AIDS and natural energy boosters. 08:12 All about CORTISOL HEALING. 10:39 The best places to find EXOGENOUS KETONE and ELECTROLYTE supplements with reasonable shipping online for EUR OPEAN and AMERICAN consumers. 14:24 All about the SHIKIMATE PATHWAY & a review of VITAGEN by Metabolic Nutrition. 16:00 THE SHIKIMATE PATHWAY is essential in obtaining nutrients from meat, specifically the amino acids phenylalanine, tyrosine, and tryptophan. Glyphosate-containing plant foods have NO PLACE in a proper human diet for someone who wants to maximize MUSCLE PROTEIN SYNTHESIS and MENTAL WELLBEING. 22:59 Healing properties of fermented cod liver oil. 24:33 PINK HIMALAYAN SALT (like Redmond Real Salt) vs. NATURAL SEA SALTS (such as Celtic Sea Salt). 27:34 TAYLOR SHUEY's question on LONG CHAIN FATTY ACIDS vs. SHORT CHAIN FATTY ACIDS & when it's best to consume which types if you're a competitive bodybuilder and you want everything going for you! 33:00 Why we did NOT EVOLVE FROM MONKEYS and how are digestive systems are designed to metabolize FAT and not carbs/fiber/sugar like other animals are meant to eat. 46:02  Leon Gravesande / IIN Health Coach / IG: eathealthyfats (BLUE CHECK MARK!) / www.mycarnivorelifestyle.com questions around how much FAT to consume when cutting using PROTEIN SPARING MODIFIED FASTING (PSMF). 49:41 Richard's personal CUTTING MACROS that he uses to get SHREDDED TO THE BONE MAN!!! 51:04 Why LADIES are generally more intuitive about when to fast than MEN are and what we can learn nutritionally better from women! 53:51 CARB REFEEDS: Why WHITE RICE if you're going to eat carbs (low in anti-nutrients and fiber). 57:02 A review of G.E.E.A.R. and a discussion around ESSENTIAL AMINO ACIDS (EAA's) and optimal leucine ratios. 01:00:58 Davina - Ireland / an example of how to CRUSH YOUR DIET as a Carnivore traveling throughout the Mediterranean. A discussion about NON-DIETARY WAYS to REDUCE STRESS. 01:09:12 Andrea Forrest - Australia - deeper cut into CREATINE for LEAN BULKING. 01:10:02 Angela Huckabee - Alaska - rice cakes & KELLOGS RICE KRISPIES?! vs. steamed rice for competitive bodybuilding? 01:15:24 BEFORE AND AFTER - a detailed review of Colt's competition prep and first time using Richard's TRIPLE REFEED PEAK WEEK to guest pose at The Open Natural 2024 in Seattle, WA. =========================================== Questions for Coach Rich? Book a consultation (free and paid options available) with the UK's leading Keto nutrition expert HERE: Keto 1-to-1 Consultation – KETO PRO SHOP (theketopro.com) Hungry for more?? Check out RICHARDS KETO PRO PODCAST where he and his guests teach how to improve their health and wellbeing using a ketogenic diet. Like CCC, Richard frequently features popular guests such as Dr. Anthony Chaffee, Dr. Jen Unwin, & many others! Questions for Coach Colt? Your first phone call is free for 15 minutes; I also offer 30 & 60 minute 1:1 consultations and monthly coaching services. Email colt@supersetyourlife.com or book here: https://calendly.com/ssyl/meet-greet Coach Richard's Supplement Store (UK): https://theketopro.com/collections/keto-supplements We now PROUDLY sell KETO BRICKS™: https://supersetyourlife.com/collections/keto-brick%E2%84%A2 Information on The Open Natural: https://www.theopennatural.com/Home

On this episode of The Wisconsin Sportsman, Pierce is joined by host of the Huntavore Podcast: Nick Otto, to talk all about caring for your venison, ways avoid field dressing mistakes, how to overcome any mishaps, how much cleaning you should do to your venison, keeping the meat cool in warm temperatures, ways to prevent bacteria growth, cleaning equipment that may have contacted CWD prions, and how to care for your meat when waiting for CWD test results. Archery season is finally here and it's time to start thinking about filling the freezer! Nick Otto is a Michigander, host of The Huntavore Podcast, and one heck of a wild game butcher and cook. Now that deer season is finally here, taking care of the meat we work so hard to harvest is crucial. The start of a new season always means a few silly mistakes and knocking the rust off on that first hunt or harvest of the year, and in this week's episode Nick shares his thoughts on how to avoid some of these mishaps, and take great care of your venison. The guys also talk about dealing with venison in areas with high CWD numbers, and how to deactivate any CWD prions that may come in contact with your butchering surfaces. Nick mentions an episode of his show that takes an in-depth look at CWD in venison which can be found here for those interested: https://podcasts.apple.com/us/podcast/the-huntavore-sportsmens-nation/id1403496684?i=1000455202347 Follow along with Nick and learn more about butchering and cooking wild game on social media @huntavore and by checking out The Huntavore Podcast on the Sportsmen's Empire Podcast Network Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of The Wisconsin Sportsman, Pierce is joined by host of the Huntavore Podcast: Nick Otto, to talk all about caring for your venison, ways avoid field dressing mistakes, how to overcome any mishaps, how much cleaning you should do to your venison, keeping the meat cool in warm temperatures, ways to prevent bacteria growth, cleaning equipment that may have contacted CWD prions, and how to care for your meat when waiting for CWD test results.Archery season is finally here and it's time to start thinking about filling the freezer! Nick Otto is a Michigander, host of The Huntavore Podcast, and one heck of a wild game butcher and cook. Now that deer season is finally here, taking care of the meat we work so hard to harvest is crucial. The start of a new season always means a few silly mistakes and knocking the rust off on that first hunt or harvest of the year, and in this week's episode Nick shares his thoughts on how to avoid some of these mishaps, and take great care of your venison.The guys also talk about dealing with venison in areas with high CWD numbers, and how to deactivate any CWD prions that may come in contact with your butchering surfaces. Nick mentions an episode of his show that takes an in-depth look at CWD in venison which can be found here for those interested: https://podcasts.apple.com/us/podcast/the-huntavore-sportsmens-nation/id1403496684?i=1000455202347Follow along with Nick and learn more about butchering and cooking wild game on social media @huntavore and by checking out The Huntavore Podcast on the Sportsmen's Empire Podcast NetworkHuge thanks to our fantastic partners: onX Hunt: www.onxmaps.comXOP Gear: www.xopoutdoors.comHuntworth: www.huntworthgear.com Be sure to check us out on social media too!InstagramFacebookYouTube

In this week's Deer Season 365 podcast episode, we're talking with Terry Kerns of Edgewood Meat Locker all about deer processing. Not so much how to process your deer, but more about how to handle your deer in the field prior to having it processed. We also dive into common questions hunters have about deer processing, like whether the meat they get is actually their deer, and why it may seem like you're not getting as much venison back as you should. Learn the answers to these questions and more by giving this week's episode a listen!   Episode Sponsor: ALPS Outdoorz   Important Links: Edgewood Locker Follow Brian Grossman on Instagram Sign up for NDA's free weekly e-newsletter   Subscribe to the Podcast on: Apple Podcasts Spotify iHeartRadio   About the National Deer Association The National Deer Association (NDA) is a non-profit deer conservation group that works to ensure the future of wild deer, wildlife habitat and hunting. Thank you for subscribing to our podcast! Support NDA's mission by becoming a member today.

Today on Episode 1 of Wild Calling Wednesday Jacob covers the wild ride of Johnny Stewarts "Back in the day" trip to Iowa. He lived in his Jeep with his dog for over a month living off of venison jerky and the dreams of a big buck. Losing his keys multiple times, breaking down, being forced to watch the Transformers movie, and heartbreak on several big bucks are just the tip of the iceberg for this wild debut of Wild Calling Wednesdays. Take time to visit our sponsors! Satties LLC - Click ⁠HERE!⁠ Hooked Up Custom Bowstrings - Click HERE! Get your information for the Mobile Hunters Expo HERE! We would love to hear your thoughts on this one as well so feel free to hit us up in the email or send us a message! If you haven't already check out our YouTube page and subscribe! As always if you enjoy listening to the podcast please like, share, and give us 5 stars on any of the major podcast platforms we are found on. Hear something we missed? Let us know what we are doing wrong or doing right, or if you have a question; Email us at RichardCates@TheMobileHuntersExpo.com Happy Hunting and Tight Lines!  Learn more about your ad choices. Visit megaphone.fm/adchoices

Brian Lynn -VP over at Sportsmen's Alliance makes his return to the show. We have much to discuss as Sportsmen's Alliance plans on launching a couple very important lawsuits against USFWS this month. Highlights from Episode 739 include: Brian's Idaho bear hunt recap (hounds in the morning, over bait in the evening) Why are the [...]

David Miller remembers a time when if he shot and delivered a deer to buyers he'd rake in more than a week's pay.

For several years, I've been asking myself… how can we close our chicken loop? And by that, I mean how can I reduce the outside inputs in our home food production. It's easier said than done when it comes to livestock, BUT I've hatched a new plan for our chicken operation and I'm excited to share it with you. Listen in to hear me answer the question: "What is the BEST dual-purpose breed?" along with the breed I decided upon and how I plan to close our chicken loop once and for all (maybe).Podcast Episode HighlightsHow I've been successful on the homestead in "closing the loop"Why I have been reinspired to figure out how to close the loop with chickensThe challenges I have had so far with closing the loop with chickensStep #1: Find a dual-purpose chicken breedStep #2: Get better at hatching eggsStep #3: Adjust our personal expectations when it comes to meat birdsMy wish list for a dual-purpose breedThe top dual-purpose breeds I learned aboutFinal thoughts on finding the "perfect" chickenResources Mentioned in This Podcast Episode:Learn more about Meal Craft here: https://mealcraftmethod.com/meal-craft-main177846-9453My podcast chat with Kate from Venison for Dinner about closing the loop: https://www.theprairiehomestead.com/tph_podcasts/s4-e3-closing-the-loop-with-dairy-eggs-with-kate-schat-2OTHER HELPFUL RESOURCES FOR YOUR HOMESTEAD: Sign up for weekly musings from my homestead: http://theprairiehomestead.com/letter Get my free homesteading tutorials & recipes here: www.theprairiehomestead.com Buy Wyoming-raised, grass-finished beef: http://genuinebeefco.com Jill on Instagram: @jill.winger Jill on Facebook: http://facebook.com/theprairiehomestead Apply to be a guest on the Old-Fashioned on Purpose podcast: https://www.theprairiehomestead.com/podcast-guest-application Did you enjoy listening to this episode? Please drop a comment below or leave a review to let us know. This can help other folks learn about this podcast and we also really appreciate the feedback!

Aaron McDermott fills in for Kevin; Tom and Aaron return from Brett McDermott's bachelor party in Nashville; Tom's take on Joe Biden's debate performance; Winfield, Indiana Councilwoman Amy Blaker talks with Tom and Aaron about what it's like being the only elected Democrat councilperson in Winfield, how she won, steaks, and more.

Marilyn Fabbri joins TWiP to reveal the case of a patient who became very ill after he and a number of friends attended a large dinner where venison and boar were served. Hosts: Daniel Griffin, Dickson Despommier and Christina Naula Guest: Marilyn Fabbri Subscribe (free): Apple Podcasts, Google Podcasts, RSS, email Links for this episode Join the MicrobeTV Discord server Toxoplasma gondii (TWiP 12) Parasitic Diseases Lectures #15: Toxoplasmosis Letters read on TWiP 237 Become a patron of TWiP  New Case Man in his 60s with HIV/AIDS CD4 count less than 50, CD4% less than 5% and elevated viral load (VL) with report of prior CNS toxoplasmosis requiring a craniotomy, disseminated Mycobacterium avium complex (MAC), comes in with fever and very watery diarrhea x 4 days. He reports that he lives in Georgia but comes up to NY for his HIV care and stays in NYC. Send your guesses to twip@microbe.tv with TWiP 237 in the subject line Send your questions and comments to twip@microbe.tv Music by Ronald Jenkees

I've taken the classic French Dip sandwich and updated it with some venison backstrap. The signs of a well-made French dip are easily distinguishable from the bad ones. The bread-to-meat ratio must be correct. The cheese must be melted, the bun toasted, and the meat a beautiful medium rare. The au jus must be flavorful and complement the meat as well. I believe I hit all those marks here for this sandwich. Read the written version of this recipe as prepared by Gunnar Emberg Rate this Podcast  Listen to our other podcasts here Buy our Small Batch Wild Food Spice Blends  About Sous Vide Sous vide is French for under vacuum and points to a low-temperature-long-time cooking method that employs a gentle water bath to bring food up to temperature. The under vacuum name comes from the fact that for sous vide, food usually gets vacuum sealed in plastic bags before being immersed in a tightly controlled heated water bath to cook. This results in a perfectly cooked item, controlled to the very degree you want it to be. 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 our previous episode, our guest Kip Adams talked about the need for hunters to shoot more deer in many areas of the country, and one of the obstacles hunters face is not needing additional venison for themselves. We invited Jeremy Brown from the Arkansas Game and Fish Commission and Ronnie Ritter from Arkansas Hunters Feeding the Hungry to talk about their unique venison snack stick program and how the state's Deer Management Assistance Program (DMAP) is helping. In some areas of the country, one in four households struggle with food insecurity, which is a startling statistic. All of us can work together to harvest more deer and get donated venison into the hands of the families that need it most. This unique program in Arkansas is setting a fine example for others to follow.   Episode Sponsor: PH Outdoors   Important Links Arkansas Hunters Feeding the Hungry Arkansas Game and Fish Commission DMAP Follow Nick Pinizzotto on Instagram Follow Mike Groman on Instagram Music by Bensound   Subscribe to the Podcast on: Apple Podcasts Google Podcasts Spotify iHeartRadio Stitcher   About the National Deer Association The National Deer Association (NDA) is a non-profit deer conservation group that works to ensure the future of wild deer, wildlife habitat and hunting. Thank you for subscribing to our podcast! Support NDA's mission by becoming a member today. NDA has the highest ranking from Charity Navigator, an independent group that monitors non-profits for financial efficiency and effectiveness. Learn more about deer and deer hunting in our weekly, free e-newsletter. Follow us on our other channels: Facebook | Instagram | Twitter | YouTube