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It's time to explore Tomahawk, Wisconsin! In this bonus episode of The Cabin Podcast we sit down with Tomahawk local and Executive Director Charis Lau to talk about what makes Tomahawk special. Filling in as co-host, Lindsey Hayes offers some insight on the ATV/UTV trails in the area. From food spots, to outdoor activities, and some incredible events (Venison feed and Fall Ride anyone??) make Tomahawk, Wisconsin your next trip!
We head to the theatre for the latest film about your friendly neighborhood superhero, install & test drive an upgrade kit for your X-Arcade game controller, and play a Southern Gothic boomer shooter that pits you against hordes of undead deer! Participate in our listener questionnaire & automatically get entered in a drawing for a $50 gift card! genxgrownup.com/podsurvey (genxgrownup.com/podsurvey) (May contain some explicit language.) Patreon » patreon.com/genxgrownup (patreon.com/genxgrownup)Discord » GenXGrownUp.com/discord (genxgrownup.com/discord)Facebook » fb.me/GenXGrownUp (fb.me/GenXGrownUp)Twitter » GenXGrownUp.com/twitter (genxgrownup.com/twitter)Website » GenXGrownUp.com (genxgrownup.com/)Podcast » GenXGrownUp.com/pod (genxgrownup.com/pod)Merchandise » GenXGrownUp.com/merch (genxgrownup.com/merch)Theme: “Grown Up” by Beefy » beefyness.com (beefyness.com/) Apple » itunes.apple.com/us/podcast/genxgrownup-podcast/id1268365641 (itunes.apple.com/us/podcast/genxgrownup-podcast/id1268365641)CastBox » castbox.fm/channel/GenXGrownUp-Podcast-id2943471?country=us (castbox.fm/channel/GenXGrownUp-Podcast-id2943471?country=us)Pocket Casts » pca.st/8iuL (pca.st/8iuL)Audible » amz.run/6yhR (amz.run/6yhR)TuneIn » tunein.com/radio/GenXGrownUp-Podcast-p1020342/ (tunein.com/radio/GenXGrownUp-Podcast-p1020342/)Spotify » spoti.fi/2TB4LR7 (spoti.fi/2TB4LR7)iHeart » www.iheart.com/podcast… (www.iheart.com/podcast/269-genxgrownup-podcast-65363467/)Amazon Music » amzn.to/33IKfEK (amzn.to/33IKfEK) Show Notes World War II with Tom Hanks » youtu.be/BgMlL_kHgEc?si=GpZzkDpnSeR4-kL0 Evil Dead Burn » youtu.be/TnHby2cxJzs?si=rHaNUnOcDQEPuUnN Spider-Man: Brand New Day » youtu.be/daXaTug8rL4?si=fY3rp_1BalI5cA-i X-Arcade Spinner Kit » https:genxgrownup.com/xgaming Steering Wheel Knob » amzn.to/3TTcvlI (affiliate) subpar pool » subparpool.com/ Cat Earth » amzn.to/4zdhEFf (affiliate) Venison County » store.steampowered.com/app/3868900/Venison_County/ Venison County Live » youtube.com/live/VyJ_mdQogds Coyote vs Acme » youtu.be/H-43VeYGiPM?si=S2AAlRGjyNdZoKaq Insidious: Out of the Further » youtu.be/jxU8FU3o75A?si=k2rdXmoZzvn0Cp6g Dark Matter Season 2 » youtu.be/zhB6_1UbR7s?si=Bhj_fXRuDUIX5HyY Email the show » podcast@genxgrownup.com (mailto:podcast@genxgrownup.com) Visit us on YouTube » GenXGrownUp.com/yt (genxgrownup.com/yt) Learn more about your ad choices. Visit megaphone.fm/adchoices
Grammy-winning singer-songwriter Lukas Nelson descends from country music royalty: his dad is Willie Nelson! Lukas' new record is called American Romance.Lukas tells host Rachel Belle about: Growing up on a tour bus, crisscrossing the country with his family. His love for Americana diners, as someone who is on the road touring up to 250 days a year. How he likes his eggs cooked, and how challenging it can be to get them right. Regenerative farming in Austin, Texas and deer hunting on Maui. And so much more! Then Rachel chats with America's most-published diner expert about how the buildings got their iconic architectural style, the oldest remaining diner in America and more. Become a Cascade PBS member and support public media! Watch Rachel's Cascade PBS TV show The Nosh with Rachel Belle. Sign up for Rachel's (free!) biweekly Cascade PBS newsletter for more food musings. Follow along on Instagram. Order Rachel's cookbook Open Sesame.
Miranda Kerr broke down her "day on a plate" on Kristen Cavallari's podcast, and it is unhinged... venison, bison, caviar (no parasites, apparently), but absolutely no eggs, kale or sourdough. We can't stop thinking about it.Phoebe Bridgers' new album has a lyric that sounds suspiciously like a dig at Gracie Abrams, and once you add Paul Mescal and some very specific glow-in-the-dark bed sheets into the mix, this "feud" gets a lot messier. Feud or genius songwriting? We're deciding.Also: have you noticed every movie this year has a completely useless boyfriend? From Devil Wears Prada 2 to Hugh Grant across three separate films, we're asking if Hollywood's newest trope is actually good for women.Become a Mamamia subscriber and get an all-access pass to everything we make, including exclusive podcasts and early listening, subscriber-only articles, monthly giveaways and our home workout app, MOVE. THE END BITS Find and follow us on socials: Instagram: https://www.instagram.com/thespillpodcast/ TikTok: https://www.tiktok.com/@thespillpod Facebook: https://www.facebook.com/thespillpodcast/ Support independent women's media The Out Loud hosts have handpicked their all-time favourite reads and one subscriber is winning the entire 12-book stack. Subscribe to Mamamia here to be automatically entered to win. Current subscriber? You're already in the draw. T&Cs apply.Get access to Very Peri, Mamamia's exclusive perimenopause series, for just $59. 25 world-leading experts, over 20 on-demand sessions, available now. We’ve sorted through the noise so you don't have to. Go to veryperi.com.au and join me today. You hot? Same. Buy today and save 40% Want to join the conversation? Have feedback or a topic you want us to discuss? Send us a voice message or email us at thespill@mamamia.com.au and we’ll get back to you ASAP! Executive Producer: Monisha Iswaran Audio & Video Producer: Michael Kean Mamamia acknowledges the traditional owners of the land on which we have recorded this podcast.Become a Mamamia subscriber: https://www.mamamia.com.au/subscribeSee omnystudio.com/listener for privacy information.
Every so often, a state or agency considers legalizing the sale of wild venison. Catherine Appling-Pooler of the National Deer Association explains why wild venison sales are a "knee-jerk" reaction to a problem that already has a solution. This episode is brought to you by Victorinox. Hosted by executive editor Natalie Krebs. Edited by Mike Pedersen / Eighty Five Audio. Guest is Catherine Appling-Pooler, senior director of government affairs for the National Deer Association. Learn more about your ad choices. Visit megaphone.fm/adchoices
Welcome to Stock Talk. In this episode James is joined by Dick Playfair from the Venison Advisory Service and Janet Keith from Tullynessle Deer Farm. Dick gives us a market overview of venison, tells us about how the wild deer cull influences deer farming and about the importance of provenance when selling venison direct to consumers. Then we speak to Janet, who runs Tullynessle Deer Farm with her husband Willie. Janet tells us their story of how they got into deer farming and how the business has evolved to diversify into direct selling her venison and running farm tours. Janet also tells us the about the meat itself, venison cooking options and how nutritional this meat is. Resources Tullynessle Deer Farm website:Buy Scottish Farmed Venison online or at our family farm Janet's mobile number: 07827279241 Email address: tullynessledeerfarm@gmail.com Venison Advisory Service website: venisonadvisory.co.uk Dick's email address: richard@venisonadvisory.co.uk For more information, visit www.FAS.scot Facebook: @FASScot National Advice Hub Phone: 0300 323 0161 Email: advice@fas.scot
Welcome to Stock Talk. In this episode James is joined by Dick Playfair from the Venison Advisory Service and Janet Keith from Tullynessle Deer Farm. Dick gives us a market overview of venison, tells us about how the wild deer cull influences deer farming and about the importance of provenance when selling venison direct to consumers. Then we speak to Janet, who runs Tullynessle Deer Farm with her husband Willie. Janet tells us their story of how they got into deer farming and how the business has evolved to diversify into direct selling her venison and running farm tours. Janet also tells us the about the meat itself, venison cooking options and how nutritional this meat is.Resources Tullynessle Deer Farm website:Buy Scottish Farmed Venison online or at our family farmJanet's mobile number: 07827279241Email address: tullynessledeerfarm@gmail.comVenison Advisory Service website: venisonadvisory.co.ukDick's email address: richard@venisonadvisory.co.ukFor more information, visit www.FAS.scotFacebook: @FASScotNational Advice HubPhone: 0300 323 0161Email: advice@fas.scot
With food costs on the up, a national programme to get hunters donating game to local food banks is hitting the mark. Game Changer NZ is helping hunters connect with butchers so they can safely share their kills with those in need. Wayne Langford is the founder of Wild Game Recovery Trust and spoke to Corin Dann.
In this episode of Straight To The Source, Tawnya Bahr is joined by professional game harvester Rob Gallina, founder of Australian Bush Harvest, and chef, hunter and founder of Bush River Kitchen, John Ralley. Together they unpack one of the biggest developments in Australia's wild food industry: the approval of Australia's first mobile game meat processing facility, creating a fully traceable, ethical and sustainable supply chain for wild game meat. From venison, wild goat and kangaroo to responsible harvesting, bush cooking and chef education, this conversation explores Australia’s greatest untapped protein resources. Rob explains how mobile processing will allow premium game meat to move from field to market within 72 hours, while John shares how hunting, foraging and cooking wild food have shaped his approach to hospitality and the dining experiences at Bush River Kitchen. If you're interested in sustainable food systems, ethical sourcing, Australian producers, hunting, or wild game, this is an episode you won't want to miss. What You'll Hear in This Episode Why Australians still know very little about game meat despite having one of the world's richest wild food resources. The story behind Australia's first mobile game meat processing facility and why it's set to transform the industry. How ethical harvesting creates fully traceable, premium Australian game meat. Why chefs should embrace venison, wild goat, kangaroo, rabbit and other game meats. The difference between hunting, harvesting and culling. Why education is the missing ingredient preventing game meat from becoming mainstream. How Australia's export market has limited local access to premium game meat. John Ralley's journey from pastry chef and restaurant owner to chef, hunter and founder of Bush River Kitchen. Rob Gallina's mission: connecting feral animal management with sustainable food production. Why wild venison differs from farmed venison in flavour, texture and nutrition. The importance of nose-to-tail cooking and using every part of the animal. Bush cooking techniques, campfire recipes and cooking with wild ingredients. Why game meat could become a more affordable, accessible protein source for Australian families. The environmental benefits of responsible feral animal management. How Australia compares with New Zealand, Europe and North America when it comes to wild game. The future of Australian Bush Harvest and the growing opportunities for chefs, butchers and consumers. Why provenance, sustainability and responsible sourcing are shaping the future of Australian food. Follow our guests Rob Gallina @australianbushharvest @gameonenterprise John Ralley @bushriverkitchen About Straight To The Source Straight To The Source brings you closer to the chefs, producers, growers and makers shaping Australia's food future. Hosted by food experts Tawnya Bahr and Lucy Allon, every episode explores the people, ideas and innovations driving Australian food and hospitality forward. Follow, rate and review Straight To The Source to help more people discover the stories behind Australia's food industry. You can find us: Straight To The Source Food Podcast: https://lnk.to/jBCTBE Straight To The Source Instagram: https://www.instagram.com/straight_to_the_source/ Straight To The Source Website: http://straighttothesource.com.au Tawnya Bahr LinkedIn: https://www.linkedin.com/in/tawnyabahr/ Instagram: @tawnyabahr Lucy Allon LinkedIn: https://www.linkedin.com/in/lucyallon/ Instagram: @lucy_allon Keywords: game meat Australia, Australian game meat, venison Australia, ethical hunting, ethical harvesting, Australian Bush Harvest, John Ralley, Rob Gallina, Bush River Kitchen, mobile game meat processing, sustainable protein, wild venison, deer meat Australia, kangaroo meat, wild goat, feral animal management, bush cooking, hunting Australia, Australian hospitality podcast, food sustainability, Straight To The Source.@straighttothesourcepodcast: https://www.youtube.com/See omnystudio.com/listener for privacy information.
Steven Rinella and the MeatEater crew discuss: Spencer’s rare bird sighting; goose removals lead to death threats; venison is on the menu at Wimbledon; Texas developers are shutting down shooting ranges; coyotes are eating iguanas; and the Trump family buys a tungsten mine. Connect with Steve and The MeatEater Podcast Network Steve on Instagram and Twitter MeatEater on Instagram, Facebook, Twitter, and YouTubeSee omnystudio.com/listener for privacy information.
As summer draws to a close, many of us face the annual task of managing our freezers, especially if you have a stockpile of venison from last hunting season. If you're wondering how to use that venison and make room for new stock, you're in the right place. In this post, I'll share five practical methods to utilize your venison effectively, helping you clear out your freezer while enjoying delicious meals. ## Why Use Your Venison? Utilizing your venison is not just about clearing space; it's about making the most of the hard work you put into hunting and processing your meat. Here are a few reasons to prioritize using your venison: - **Quality Control**: Freshly used venison ensures that you maintain the flavor and quality of your meat. - **Space Management**: Freezer space is valuable, and clearing out older stock can prevent you from losing good meat due to power outages or freezer malfunctions. - **Creative Cooking**: Using venison can inspire new recipes and cooking techniques, broadening your culinary skills. ## 1. Grind Your Venison for Burger One of the best and easiest ways to use your venison is to grind it into burger meat. This is a fantastic way to make use of various cuts that might not be as desirable as steaks or roasts. Here's how to do it: - **Why This Matters**: Ground venison is versatile and can be used in countless recipes from burgers to meatballs. - **How to Do It**: Pull out your grinder and process 5-10 pounds of venison at a time. This smaller batch allows for easier handling and quicker cooking. - **Example**: If you have a few cuts that you know you won't use soon, grind those up and mix them into your burger stash. - **Common Mistake**: Many people try to grind too much at once, which can be overwhelming. Stick to smaller batches for better results. ## 2. Make Shredded Venison Another excellent method for using up venison is to prepare shredded meat. This can be done using a pressure cooker or slow cooker, making it easy and convenient. - **Why This Matters**: Shredded venison can be used in a variety of dishes, from tacos to sandwiches, and it can be frozen in portions for later use. - **How to Do It**: Fill your slow cooker or pressure cooker with chunks of venison, some broth, and your favorite spices. Cook until tender, then shred with forks. - **Example**: Use your Instapot to efficiently prepare shanks or other tougher cuts of meat. - **Common Mistake**: Don't skip the seasoning! Properly seasoning your meat while cooking will enhance the flavor. ## 3. Create Venison Stews Stews are a comforting way to use venison, especially as the weather cools down. They allow you to combine your venison with vegetables, making a hearty meal. - **Why This Matters**: Stews not only utilize your meat but also allow you to incorporate seasonal vegetables that may be on hand. - **How to Do It**: Cut your venison into chunks, brown it, and then combine it with broth, herbs, and vegetables in a slow cooker. - **Example**: Try adding potatoes, carrots, and onions for a classic venison stew. - **Common Mistake**: Avoid overcrowding the pot; this can lead to uneven cooking. ## 4. Venison Jerky If you're looking for a long-lasting way to preserve your venison, making jerky is a fantastic option. This not only helps use up meat but also provides a great snack. - **Why This Matters**: Jerky is portable, making it perfect for hikes and road trips. - **How to Do It**: Slice your venison thin, marinate it with your favorite spices, and then use a dehydrator or oven to dry it out. - **Example**: Experiment with different marinades, such as teriyaki or spicy pepper, to create unique flavors. - **Common Mistake**: Make sure to slice the meat against the grain for more tender jerky. ## 5. Venison Sausage Making sausage is another excellent way to utilize your venison and can be a fun project for those who enjoy cooking. - **Why This Matters**: Sausage can be flavored in many ways and can incorporate other meats if you want to stretch your venison. - **How to Do It**: Combine ground venison with spices and casings or use it loose in your recipes. - **Example**: Try a breakfast sausage mix or a spicy Italian sausage blend. - **Common Mistake**: Don't forget to add fat! Venison is lean, and adding some pork fat will enhance the flavor and texture. ## Conclusion Using up your venison before the new hunting season is essential for maintaining a well-stocked freezer and enjoying the fruits of your labor. Whether you choose to grind, shred, stew, make jerky, or whip up some sausage, these methods will not only help clear space but will also allow you to savor the delicious flavors of your hard-earned meat. So, what are you waiting for? Roll up your sleeves, get creative in the kitchen, and make the most of your venison! Frequently Asked Questions **How long can I keep venison in the freezer?** Venison can typically be stored in the freezer for 6 to 12 months if properly packaged. To maintain the best quality, use airtight containers or vacuum-sealed bags. **What's the best way to thaw venison?** The best way to thaw venison is in the refrigerator, allowing it to slowly come to temperature. This method helps to preserve the meat's quality. **Can I use venison in any recipe that calls for beef?** Yes! Venison can be used in most recipes that call for beef, though you may need to adjust the cooking times due to its lean nature. Attribution Code "Slow Burn" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
As summer draws to a close, many of us face the annual task of managing our freezers, especially if you have a stockpile of venison from last hunting season. If you're wondering how to use that venison and make room for new stock, you're in the right place. In this post, I'll share five practical methods to utilize your venison effectively, helping you clear out your freezer while enjoying delicious meals. ## Why Use Your Venison? Utilizing your venison is not just about clearing space; it's about making the most of the hard work you put into hunting and processing your meat. Here are a few reasons to prioritize using your venison: - **Quality Control**: Freshly used venison ensures that you maintain the flavor and quality of your meat. - **Space Management**: Freezer space is valuable, and clearing out older stock can prevent you from losing good meat due to power outages or freezer malfunctions. - **Creative Cooking**: Using venison can inspire new recipes and cooking techniques, broadening your culinary skills. ## 1. Grind Your Venison for Burger One of the best and easiest ways to use your venison is to grind it into burger meat. This is a fantastic way to make use of various cuts that might not be as desirable as steaks or roasts. Here's how to do it: - **Why This Matters**: Ground venison is versatile and can be used in countless recipes from burgers to meatballs. - **How to Do It**: Pull out your grinder and process 5-10 pounds of venison at a time. This smaller batch allows for easier handling and quicker cooking. - **Example**: If you have a few cuts that you know you won't use soon, grind those up and mix them into your burger stash. - **Common Mistake**: Many people try to grind too much at once, which can be overwhelming. Stick to smaller batches for better results. ## 2. Make Shredded Venison Another excellent method for using up venison is to prepare shredded meat. This can be done using a pressure cooker or slow cooker, making it easy and convenient. - **Why This Matters**: Shredded venison can be used in a variety of dishes, from tacos to sandwiches, and it can be frozen in portions for later use. - **How to Do It**: Fill your slow cooker or pressure cooker with chunks of venison, some broth, and your favorite spices. Cook until tender, then shred with forks. - **Example**: Use your Instapot to efficiently prepare shanks or other tougher cuts of meat. - **Common Mistake**: Don't skip the seasoning! Properly seasoning your meat while cooking will enhance the flavor. ## 3. Create Venison Stews Stews are a comforting way to use venison, especially as the weather cools down. They allow you to combine your venison with vegetables, making a hearty meal. - **Why This Matters**: Stews not only utilize your meat but also allow you to incorporate seasonal vegetables that may be on hand. - **How to Do It**: Cut your venison into chunks, brown it, and then combine it with broth, herbs, and vegetables in a slow cooker. - **Example**: Try adding potatoes, carrots, and onions for a classic venison stew. - **Common Mistake**: Avoid overcrowding the pot; this can lead to uneven cooking. ## 4. Venison Jerky If you're looking for a long-lasting way to preserve your venison, making jerky is a fantastic option. This not only helps use up meat but also provides a great snack. - **Why This Matters**: Jerky is portable, making it perfect for hikes and road trips. - **How to Do It**: Slice your venison thin, marinate it with your favorite spices, and then use a dehydrator or oven to dry it out. - **Example**: Experiment with different marinades, such as teriyaki or spicy pepper, to create unique flavors. - **Common Mistake**: Make sure to slice the meat against the grain for more tender jerky. ## 5. Venison Sausage Making sausage is another excellent way to utilize your venison and can be a fun project for those who enjoy cooking. - **Why This Matters**: Sausage can be flavored in many ways and can incorporate other meats if you want to stretch your venison. - **How to Do It**: Combine ground venison with spices and casings or use it loose in your recipes. - **Example**: Try a breakfast sausage mix or a spicy Italian sausage blend. - **Common Mistake**: Don't forget to add fat! Venison is lean, and adding some pork fat will enhance the flavor and texture. ## Conclusion Using up your venison before the new hunting season is essential for maintaining a well-stocked freezer and enjoying the fruits of your labor. Whether you choose to grind, shred, stew, make jerky, or whip up some sausage, these methods will not only help clear space but will also allow you to savor the delicious flavors of your hard-earned meat. So, what are you waiting for? Roll up your sleeves, get creative in the kitchen, and make the most of your venison! Frequently Asked Questions **How long can I keep venison in the freezer?** Venison can typically be stored in the freezer for 6 to 12 months if properly packaged. To maintain the best quality, use airtight containers or vacuum-sealed bags. **What's the best way to thaw venison?** The best way to thaw venison is in the refrigerator, allowing it to slowly come to temperature. This method helps to preserve the meat's quality. **Can I use venison in any recipe that calls for beef?** Yes! Venison can be used in most recipes that call for beef, though you may need to adjust the cooking times due to its lean nature. Attribution Code "Slow Burn" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
As summer draws to a close, many of us face the annual task of managing our freezers, especially if you have a stockpile of venison from last hunting season. If you're wondering how to use that venison and make room for new stock, you're in the right place. In this post, I'll share five practical methods to utilize your venison effectively, helping you clear out your freezer while enjoying delicious meals. ## Why Use Your Venison? Utilizing your venison is not just about clearing space; it's about making the most of the hard work you put into hunting and processing your meat. Here are a few reasons to prioritize using your venison: - **Quality Control**: Freshly used venison ensures that you maintain the flavor and quality of your meat. - **Space Management**: Freezer space is valuable, and clearing out older stock can prevent you from losing good meat due to power outages or freezer malfunctions. - **Creative Cooking**: Using venison can inspire new recipes and cooking techniques, broadening your culinary skills. ## 1. Grind Your Venison for Burger One of the best and easiest ways to use your venison is to grind it into burger meat. This is a fantastic way to make use of various cuts that might not be as desirable as steaks or roasts. Here's how to do it: - **Why This Matters**: Ground venison is versatile and can be used in countless recipes from burgers to meatballs. - **How to Do It**: Pull out your grinder and process 5-10 pounds of venison at a time. This smaller batch allows for easier handling and quicker cooking. - **Example**: If you have a few cuts that you know you won't use soon, grind those up and mix them into your burger stash. - **Common Mistake**: Many people try to grind too much at once, which can be overwhelming. Stick to smaller batches for better results. ## 2. Make Shredded Venison Another excellent method for using up venison is to prepare shredded meat. This can be done using a pressure cooker or slow cooker, making it easy and convenient. - **Why This Matters**: Shredded venison can be used in a variety of dishes, from tacos to sandwiches, and it can be frozen in portions for later use. - **How to Do It**: Fill your slow cooker or pressure cooker with chunks of venison, some broth, and your favorite spices. Cook until tender, then shred with forks. - **Example**: Use your Instapot to efficiently prepare shanks or other tougher cuts of meat. - **Common Mistake**: Don't skip the seasoning! Properly seasoning your meat while cooking will enhance the flavor. ## 3. Create Venison Stews Stews are a comforting way to use venison, especially as the weather cools down. They allow you to combine your venison with vegetables, making a hearty meal. - **Why This Matters**: Stews not only utilize your meat but also allow you to incorporate seasonal vegetables that may be on hand. - **How to Do It**: Cut your venison into chunks, brown it, and then combine it with broth, herbs, and vegetables in a slow cooker. - **Example**: Try adding potatoes, carrots, and onions for a classic venison stew. - **Common Mistake**: Avoid overcrowding the pot; this can lead to uneven cooking. ## 4. Venison Jerky If you're looking for a long-lasting way to preserve your venison, making jerky is a fantastic option. This not only helps use up meat but also provides a great snack. - **Why This Matters**: Jerky is portable, making it perfect for hikes and road trips. - **How to Do It**: Slice your venison thin, marinate it with your favorite spices, and then use a dehydrator or oven to dry it out. - **Example**: Experiment with different marinades, such as teriyaki or spicy pepper, to create unique flavors. - **Common Mistake**: Make sure to slice the meat against the grain for more tender jerky. ## 5. Venison Sausage Making sausage is another excellent way to utilize your venison and can be a fun project for those who enjoy cooking. - **Why This Matters**: Sausage can be flavored in many ways and can incorporate other meats if you want to stretch your venison. - **How to Do It**: Combine ground venison with spices and casings or use it loose in your recipes. - **Example**: Try a breakfast sausage mix or a spicy Italian sausage blend. - **Common Mistake**: Don't forget to add fat! Venison is lean, and adding some pork fat will enhance the flavor and texture. ## Conclusion Using up your venison before the new hunting season is essential for maintaining a well-stocked freezer and enjoying the fruits of your labor. Whether you choose to grind, shred, stew, make jerky, or whip up some sausage, these methods will not only help clear space but will also allow you to savor the delicious flavors of your hard-earned meat. So, what are you waiting for? Roll up your sleeves, get creative in the kitchen, and make the most of your venison! Frequently Asked Questions **How long can I keep venison in the freezer?** Venison can typically be stored in the freezer for 6 to 12 months if properly packaged. To maintain the best quality, use airtight containers or vacuum-sealed bags. **What's the best way to thaw venison?** The best way to thaw venison is in the refrigerator, allowing it to slowly come to temperature. This method helps to preserve the meat's quality. **Can I use venison in any recipe that calls for beef?** Yes! Venison can be used in most recipes that call for beef, though you may need to adjust the cooking times due to its lean nature. Attribution Code "Slow Burn" Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 4.0 License http://creativecommons.org/licenses/by/4.0/ Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
If you are an agriculture producer in Hawaii, you have heard about feral ungulates. Those are the pigs, goats, and deer that run wild on the islands and can do such extensive damage to crops and the land. Many are frustrated by their impact and spend thousands of dollars to keep them out or even more to recover from the damage they do. When on Oahu, we discovered Iggy from Makana Provisions, who is trying to address this invasive animal problem by hunting them, processing them, and then selling them to feed the islands and beyond.Brought to you by University of Hawaii College of Tropical Ag. and Human Resilience (CTAHR), and the Seeds of Well-being (SOW) Project. This podcast is supported by the Farm and Ranch Stress Assistance Network (FRSAN) grant from the U.S. Department of Agriculture, National Institute of Food and Agriculture and Hawaii Department of Agriculture.Resources:Makana ProvisionsMakana FoundationMakana WildContact via email: iggy@makanaprovisions.com Contact via phone: 808-838-9315 Find out more about us:Seeds Of Wellbeing websiteSeeds of Wellbeing Resource HubAll the SOW links
Epic Jerky is on deck this week for You Tried Dat?? as three flavors battle it out: Chicken Sriracha Strip, Venison Salt & Pepper Strip, and Waygu Beef Steak Strip. The gang also discusses a Joey Chestnut fight and crowns another winner of a Duos Tournament. Follow us on Instagram to see pictures of the snacks @youtrieddat.
Beau Martonik sits down with Allie D'Andrea (Outdoors Allie) and Nick Berger for the first time in four years. A big chunk of this one is wild game cooking. Allie ran a head-to-head venison burger experiment comparing pure venison, pork shoulder, bacon, butter, mayo, and egg. Pork shoulder at 80/20 won. Mayo was last. She also covers how to handle bear meat, how to render bear fat, where to source fat at the grocery store, and what to do with the turkey that's been sitting in your freezer since last fall. Beyond the cooking, they get into bear hunting in Pennsylvania and the weight that comes with it, the honest math on guide hunts vs. DIY, why Florida outdoorsmen are underrated, deer camp culture, and fall plans including a Wyoming elk tag. Allie is the author of The Butcher's Table cookbook, available on Amazon. Topics: 00:00:00 — Intro 00:04:21 — Long-term content creation: staying in this space 00:16:38 — Guide hunts vs. DIY: the honest math 00:20:51 — Why Florida hunters are underrated 00:28:59 — Wildlife encounters and bear hunting in PA 00:52:46 — Deer camp culture 00:58:28 — Bear meat: how to grind, render, and cook it 01:06:04 — Venison burger fat experiment 01:14:57 — Freezer turkey and wild game cooking tips 01:35:24 — Hawaii axis deer, scalloping in Florida, and Wyoming elk Instagram: @eastmeetswesthunt @beau.martonik Facebook: East Meets West Outdoors Shop Hunting Gear and Apparel: https://www.eastmeetswesthunt.com/ YouTube: Beau Martonik - https://www.youtube.com/channel/UCQJon93sYfu9HUMKpCMps3w Partner Discounts and Affiliate Links: https://www.eastmeetswesthunt.com/partners Poncho Outdoors - Poncho Outdoors makes tough, sharp-looking, no-BS apparel for hardworking outdoorsmen who put in the time year-round. Go to ponchooutdoors.com/EASTMEETSWEST to save $10 and free shipping Amazon Influencer Page https://www.amazon.com/shop/beau.martonik Learn more about your ad choices. Visit megaphone.fm/adchoices
Most people think grizzly bear is inedible or only fit for trophies. Chef Chris Irving flips that narrative, sharing how he prepares and celebrates this often-misunderstood meat proving it can be delicious, sustainable, and deeply connected to land and culture. In this episode, Chris takes us into the wilds of the Yukon, where he's been cooking grizzly bear and other game meats with respect and expertise. He explains the meticulous process of handling primal cuts, emphasizing that grizzly bear can rival the best beef or lamb when treated thoughtfully. Discover how slow-cooking and proper trimming can transform tough, lean game into tender, flavorful dishes that challenge stereotypes and inspire new culinary possibilities. This episode reshapes narratives around grizzly bear hunting and cultural identity, offering fresh insights into the potential that grizzly bear meat can nourish and unite us. Learn more about your ad choices. Visit megaphone.fm/adchoices
For a few years now Lisa Daunton has been stocking food banks in Te Tai Rāwhiti with wild venison which she harvests with fellow hunters. With thanks to Lisa DauntonFor more on the story, click hereTo find out more about Kaiwhakangau and Kai Connect, click hereGo to this episode on rnz.co.nz for more details
Rural households struggling to pay for heating oil are to receive government help with their bills. The war in the Middle East has had a massive impact on global supplies of oil, gas and fertiliser - pushing up prices. The Prime Minister has pledged to help people who have seen their bills soar: energy prices will be capped until the end of June; the cut in fuel duty has been extended until September; and the government's allocated £53 million to help vulnerable rural households with their heating oil bills. We speak to the Rural Services Network which welcomes the support, but says a long term strategy's needed to reflect the extra costs of living and working in the countryside.New laws to protect livestock from dog attacks are coming into force. It's the first time the law around livestock-worrying has changed since it was introduced more than 70 years ago The government says livestock numbers have doubled since then, and more people are visiting the countryside with their dogs. The changes include new powers for police; the use of DNA testing to identify dogs which attack; and dog owners can now be ordered to pay for the cost of seizing and detaining their dog. There'll also be scope to issue an unlimited fine - previously the maximum penalty was one thousand pounds. We speak to a dairy farmer from Cheshire whose livestock have been attacked about the difference the new laws will make.All week we're looking at food processing. We visit one of Scotland's biggest venison processors to hear how the raw product is delivered to them and how they deal with wildly fluctuating supplies. Presenter = Anna Hill Producer = Rebecca Rooney
Our old friend Mark Boardman of Vortex Optics makes his return to the show this week. Mark likely holds the record for most appearances, looking back through old recording history it looks like our first visit was all the way back in 2012- so we've been pals for quite awhile. Highlights from this discussion include: [...]
https://www.outdoornews.com/wp-content/uploads/2026/03/March-7-long-show.mp3 Tyler Winter, from native Fish for Tomorrow, joins the program to advocate for native roughfish and remind listeners that the deadline to comment on lower limits for those species in Minnesota is Thursday, March 12. Then Dennis Anderson jumps into the show with host Rob Drieslein to promote the March 27-28 Duck Summit in Nicollet, Minn. Tim Lesmeister and Drieslein address controversial Bureau of Land Management nominee Stevan Pearce and the announcement that Rep. Ryan Zinke is not running for Congress again out in Montana. They also discuss the quiet debate over whether America should allow hunters to sell their venison. The post Episode 582 – MN Duck Summit preview, roughfish public comments, BLM nominee, venison for sale? appeared first on Outdoor News.
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The government's announced a new 10 year plan for controlling deer numbers in England. It estimates that a third of woodlands are damaged by deer and says immediate action is needed to protect trees and crops.A project in the Ashdown Forest aims to persuade more people to eat venison. Deer managers are working with the Brighton and Hove Food Partnership, and with apprentice butchers at Plumpton College.BBC News NI has obtained figures showing there have been over 150 farm related accidents in Northern Ireland between 2019-2025. We hear from a musician whose career was jeopardised by a machinery accident on the family farm.Presenter: Charlotte Smith Producer: Sarah Swadling
Welcome back to the Mission Whitetail Podcast! In this episode, Joe shifts the focus from the woods to the kitchen. He walks through five of his favorite whitetail recipes. An important part of hunting that we sometimes overshadow is getting in the kitchen and cooking what we hunt. These are simple, proven meals he actually cooks. He then wraps up the episode with a listener Q&A covering hunting, gear, and the season ahead. Check it out! #MissionWhitetailPodcast #MissionWhitetail #JoeMiles #huntingpodcast #podcast #deerhunting #bowhunting #whitetailhunting
Get ready for a truly wild and gourmet twist on classic chili! In this video, I'm showing you how to transform often-overlooked venison heart into an incredibly rich, flavorful chili that'll blow your mind. Combined with the earthy luxury of morel mushrooms, this isn't your average bowl of red.Venison heart is lean, tender when cooked right, and packed with deep, meaty flavor that makes it perfect for slow-simmered dishes.Whether you're a hunter looking to use more of your harvest, a forager who scored some morels, or just someone who loves adventurous cooking, this recipe will elevate your chili game to a whole new level.Don't forget to LIKE, SUBSCRIBE, and hit that notification bell for more wild game recipes and cooking adventures!#VenisonRecipes #WildGame #MorelMushrooms #Chili #HunterCuisine #GameMeat #Foraging #FromFieldToTable
Can holistic grazing systems restore degraded hillsides and create profitable farms? How can local food systems and venison products revitalise struggling rural communities? Is it possible to farm with nature rather than against it and still make a living? These are the questions we explore in our conversation with John Duffy from Future Oak Farm, who returned to County Donegal after a career in oil and gas to transform his family's traditional sheep farm into a model of regenerative agriculture.John left Donegal at 17 because he couldn't see a future in traditional farming. After 16 years working in civil engineering, mining and oil and gas exploration across Europe, the Middle East and Africa, he returned home following an industry downturn and his father's death. What brought him back wasn't nostalgia but a vision for a different kind of agriculture. Inspired by Allan Savory's holistic management and the predator-prey dynamics he'd seen in David Attenborough documentaries, John began experimenting with bunched livestock grazing that mimics natural herbivore behaviour. The results transformed not just the land but the economic viability of hill farming in one of Ireland's most challenging landscapes.Our conversation covers habitat recovery, woodland regeneration, deer management and the creation of Wild & Co, John's venison product company that's building shorter supply chains and retaining more value in rural communities. We also discuss the fragility of long supply chains, the disconnect in Ireland's food system where 70% of consumed beef is imported despite producing enough to feed ourselves three times over and why John believes the innovation needed for Irish agriculture will come from the challenging farming conditions of the West of Ireland. John offers a practical vision for how farming can support both nature and thriving rural communities.Further reading:Wild & Co | Wild Irish Venison Protein SnacksFuture Oak FarmFuture Oak Farm | InstagramWild & Co | InstagramSubscribe to Tommy's Outdoors: Conservation and Science NewsletterSupport the Podcast and Buy Me a Coffee.Recommended Books: tommysoutdoors.com/booksMerch: tommysoutdoors.com/shopFollow Tommy's Outdoors on Bluesky, Twitter, Instagram, YouTube and FacebookThe guest featured in this episode paid a nominal guesting fee. This fee did not directly influence the content of the episode. The guest had no editorial control, did not review the episode before publication, and did not influence the questions asked during the interview.
It's the best week of the year for our two dogs when I'm breaking down quarters of venison in the kitchen. It's good for their keepers, too, for as with many prairie households, venison becomes our primary protein in winter. We have a great variety of venison dishes, some of which are time-consuming, but when we want something quick and simple, with ties to the traditional culinary culture of the region, there's an easy answer: chislic.
It shouldn't be an original idea that eating is a spiritual act or that where our food comes from makes all the difference in our health because it does. Unfortunately, too few people believe food to be medicine for our bodies and souls although it is...You won't look at food the same way ever again after listening to Paul's conversation with sacred hunter Mansal Denton, the mastermind behind wild, animal-based food producer Real Provisions, this week on Spirit Gym.Check out Mansal on his Real Provisions website and at his Sacred Hunting website. Find him on social media via Instagram here and here. Read his essays on Substack.For Spirit Gym listeners: Spend more than $100 on Mansal's Real Provisions products and receive a free bag of Wild Axis Deer Venison Chips and free shipping at this link when you use the promo code CHEK at checkout.Timestamps6:51 Mansal's new spiritual tradition.14:11 Matthew 25:40.20:11 “What we do to nature, we do to ourselves.”33:17 Eating is a spiritual act.47:12 The most loving, intimate way to walk through this world.58:40 Spirituality: A progressive connection to a larger whole.1:09:42 “Food is the one thing that resonates with me.”1:15:40 The problematic history of axis deer (chital) in Hawaii that led to Real Provisions.1:21:38 The infestation of Asian carp in Illinois and American shad in Oregon and Washington.1:33:28 Do cows possess embodied wisdom?1:41:42 Food as medicine.1:51:54 Comparing the nutrients in muscle meats to organ meats.2:00:32 The weird dynamic that favors muscle meats over organ meats.2:12:06 Intuition or instinct?2:18:28 Preparation and ingredient/nutrient differences between Real Provisions jerky and popular store brands.2:26:08 How much is too much?ResourcesMaximus the ConfessorNutrition and Your Mind by George WatsonFind more resources for this episode on our website.Music Credit: Meet Your Heroes (444Hz), Composed, mixed, mastered and produced by Michael RB Schwartz of Brave Bear MusicThanks to our awesome sponsors:PaleovalleyBIOptimizers US and BIOptimizers UK PAUL15Organifi CHEK20Wild PasturesKorrect SPIRITGYMPique LifeCHEK Institute We may earn commissions from qualifying purchases using affiliate links.
Experts in the UK say that university students should be encouraged to eat venison as a solution to cull the burgeoning deer population.Should Ireland follow suit? Is venison a better option than other meats?Joining Andrea to discuss is Peter Windsor, Representative of the Irish Deer Society, Sarah Keogh, Dietician and Founder of Eatwell, Keith Grant of Keith Grant Master Butchers in Roundwood and John Tierney, Campaigns Director at the Association of Hunt Saboteurs.
Each week, Paul Foster & Simon Alexander catch up for coffee. This week: Venison & Tiramisu's, Leftovers, Michael O'Hare's new restaurant, news of Daise by Tony Parkin, Awful Netflix movies, Paul boxing Niall Keating and chewing the industry fat. Learn more about your ad choices. Visit megaphone.fm/adchoices
Please enjoy a great conversation and in-person show here in the Sacramento studios of the B.rad podcast with my good friend and sprinting mentor Cynthia Monteleone, coming to you all the way from the beautiful Big Island of Hawaii. We had a long, wide-ranging discussion on health, fitness, peak performance, and longevity—especially in Cynthia’s area of expertise, acting as a truth seeker and naysayer in the health and fitness scene. She isn’t afraid to speak straight, challenge prevailing opinions, and back it up with deep research and her experience working with elite athletes. We talk about the popular idea that preserving muscle mass is the key to longevity, why that insight is incomplete, and why muscle power, explosiveness, and strength are the real drivers of healthy aging. Cynthia also explains why jogging can actually make you slower and age faster—while walking does not—and why tired training backfires, along with the idea that recovery is just as much about the brain as it is about the muscles. As a Team USA world-champion sprinter and coach to Olympic and world-champion Masters-level athletes, Cynthia shares her thoughts on sprinting as an anti-aging strategy, creatine and why it’s not for everyone, diet—including dairy—and we even have some fun breaking down Dr. Rhonda Patrick’s viral green smoothie and the potential downside of consuming large amounts of plant toxins. She also talks about how she trains everyday people the same way she trains elite athletes, and why we should all think of ourselves that way. Cynthia has been a huge source of inspiration and reason for me over the years, and I really appreciate her willingness to think deeply, challenge trends, and always speak honestly about what actually works. A Team USA world-champion sprinter, Cynthia Monteleone is a highly trained metabolic health analytics practitioner who coaches numerous Olympic athletes and world-champion Masters-level athletes. She goes deep into the nuances of what delivers peak performance and helps people overcome health challenges to reach personal goals, especially weight loss and excelling in athletic goals. You can follow her at @FastOVER40 on Instagram and learn more at mamstrong808.com. Cynthia also has a healthy, natural skincare line: Earthen Hawaii. TIMESTAMPS: We talk about the difference between just holding on to muscle mass and maintaining muscle power. [02:24] After being a college athlete, Cynthia married and had children. When her 11-year-old showed interest, she went back to the track. [06:52] There are many people who aren't reaching their genetic potential. [13:04] Walking versus jogging: when you are jogging you are preserving slow twitch muscle fibers. [19:43] The power matters more than the muscle size. [26:18] When you do slow eccentrics (lowering the weight during the bicep curl), you are recruiting more muscle fibers. [29:48] Unless you are doing the Olympic Lifts in perfect form, the injury risks outweigh the benefits. [34:11] If you're an advanced sprinter, and you're training by doing hills and doing sled pushes, it's important at some point closer to your season to follow that resistance with flat work that's fast. [36:59] People often overdo jogging. It can be detrimental to your health. [40:03] It's good to do a dynamic cool-down. Little drills, like instead of jogging, you duck walks or toe walks. All manner of static stretching is ill-advised. [42:02] It takes years for medical textbooks and journals to be updated to current findings. [46:12] Cynthia is a metabolic practitioner. She works with elite athletes as certified strength coach, encouraging diet and supplements. [50:58] What is wrong with the basic dietary notions we've been taught to believe are healthy? [53:02] Earthen Hawaii produces healthful skincare products rather than chemically laden things. [53:41] When working with a client's diet what Cynthia does is specifically pinpoint to that individual what they need most of and what is holding them back? [57:48] She teaches her clients to eat for neurotransmitters. [01:02:33] What about fasting? A workout of an hour gives a similar autophagy effect to fasting for 48 hours. [01:09:12] AI and algorithms are causing a problem with misinformation. Be careful. [01:17:20] The best athletes are always open to hearing all the information they can use for their competitive lifestyle. [01:21:35] Every supplement is not right for everyone. [01:25:06] What other foods and what other dietary patterns come up that you would suggest some experimentation and some trial and error if I'm trying to optimize my diet all the way? [01:28:22] There's a huge disparity in the quality and purity of whey protein. [01:32:21] Venison is highly nutritious. [ 01:35:11] Limiting grains is the key. [01:38:26] The type of exercise we do affects what kind of gut bacteria we produce. [01:40:05] Sugar can affect the hormones. [01:44:56] What is the difference between muscles and brain recovery? [01:55:39] LINKS: Brad Kearns.com BradNutrition.com B.rad Superdrink – Hydrates 28% Faster than Water—Creatine-Charged Hydration for Next-Level Power, Focus, and Recovery B.rad Whey Protein Superfuel - The Best Protein on The Planet! Brad’s Shopping Page BornToWalkBook.com B.rad Podcast – All Episodes Peluva Five-Toe Minimalist Shoes Earthen Hawaii IG @FastOver40 Nourish Balance Thrive Maui Nui Venison mam808.org We appreciate all feedback, and questions for Q&A shows, emailed to podcast@bradventures.com. If you have a moment, please share an episode you like with a quick text message, or leave a review on your podcast app. Thank you! Check out each of these companies because they are absolutely awesome or they wouldn’t occupy this revered space. Seriously, I won’t promote anything that I don't absolutely love and use in daily life: B.rad Nutrition: Premium quality, all-natural supplements for peak performance, recovery, and longevity; including the world's highest quality whey protein! Peluva: Comfortable, functional, stylish five-toe minimalist shoe to reawaken optimal foot function. Use code BRADPODCAST for 15% off! Ketone-IQ Save 30% off your first subscription order & receive a free six-pack of Ketone-IQ! Get Stride: Advanced DNA, methylation profile, microbiome & blood at-home testing. Hit your stride the right way, with cutting-edge technology and customized programming. Save 10% with the code BRAD. Mito Red Light: Photobiomodulation light panels to enhance cellular energy production, improve recovery, and optimize circadian rhythm. Use code BRAD for 5% discount! Online educational courses: Numerous great offerings for an immersive home-study educational experience Primal Fitness Expert Certification: The most comprehensive online course on all aspects of traditional fitness programming and a total immersion fitness lifestyle. Save 25% on tuition with code BRAD! See omnystudio.com/listener for privacy information.
Joel Nelson talks fall and ice fishing, onX Fishing, hunting, venison preparation, the proposed four walleye limit and a Holiday Fast Five.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
Today, I am joined by the Tactical Redneck to discuss updates from the Holler Homestead: the sheep acting "a little eminent," a surprise community deer drop, and the brass water faucet we dug up while doing chores. We'll cover ongoing projects like the compost bin design, the memory garden plan, the hillside garden reset, mushroom experiments, rabbit breeding, and the ever-important Operation Leaf Collection. We'll wrap up with holiday touches around the Tajmaholler, the new Canoe Rose Bed, alternate routes home, and how we're gearing up to cook a whole lamb. Featured Event: Dec 20 LFTN Christmas Reception - LivingFreeinTennessee.com Sponsor 1: AgoristTaxAdvice.com Sponsor 2: The Wealthsteading Podcast: InvestableWealth.com Are the Sheep Really eminent? Community Deer Drop from a neighbor Found Treasure: Brass Water Faucet Explain the Compost Bin Design Planning a Memory Garden Operation Leaf Collection Hillside Garden Reset In Process Mushroom Experiment update Ghost Light Disappointment Rabbits Bred Canoe Rose Bed Christmas Lights and Tajmaholler Alternative Routs Home Preparing to cook a whole lamb Make it a great week! GUYS! Don't forget about the cookbook, Cook With What You Have by Nicole Sauce and Mama Sauce. It makes a great Christmas Gift! Community Mewe Group: https://mewe.com/join/lftn Telegram Group: https://t.me/LFTNGroup Odysee: https://odysee.com/$/invite/@livingfree:b Advisory Board The Booze Whisperer The Tactical Redneck Chef Brett Samantha the Savings Ninja Resources Membership Sign Up Holler Roast Coffee Harvest Right Affiliate Link
Liam and Freddie have interviews in the bank but pushed back the releases because they wanted a chat. It's a bloody good job they did, as they manifested a new Woo World Record! Have a listen and see what we mean. This was recorded on Thur 04/12/2025 2 days before Hugo Wigglesworth recorded a 40m jump on the WOO!!!If you've got this far reading the episode description, you're clearly into GFP, so consider going to the website www.genericfoilingpod.com and signing up to our newsletter. It is new(ish) to us, we are a few editions in and loving it. So, give us your email so we can interrupt the inbox drivel with some written masterpieces.We hope you enjoy the episode (rate us 5 stars....X-Foils Dylan, you can rate us 10 stars!)
Mastering Deer Butchery: A Hands-On GuideIn this episode of the Okayest Cook Podcast, host Chris Whonsetler is joined by Andy Heiser for an in-depth, hands-on breakdown of butchering a deer. The duo discusses the various cuts from the rear hindquarter and front shoulder, offers tips and tricks for meat preparation, and emphasizes the importance of understanding where your food comes from. Chris and Andy also share notable meal experiences and discuss different recipes and cooking techniques for venison. They cover essential equipment, safety tips, and the importance of properly trimming and cleaning meat for optimal flavor and quality. This episode serves as a comprehensive guide for hunters and home cooks looking to maximize their yield and culinary experience from hunting. Mentioned in Episode: - Meat Eater Cookbook: https://store.themeateater.com/products/the-meateater-fish-and-game-cookbook?variant=42137336283234 - Yeti Bowl Affiliate Link: https://yetius.pxf.io/o42nme- Anova Vac Sealer Affiliate Link: https://alnk.to/3njQBc7 - MEAT! Grinder Affiliate Link: https://alnk.to/eZJRl43 - Outdoor Edge 20% off Code: OKC20- Blade Roast Highlight Reel: https://www.instagram.com/reel/DRrsb3ogALU/?igsh=ZTJuMXB3YWE1cWVo - Jeremiah Doughty: https://www.instagram.com/fromfieldtoplate - Browning Meat Wrong: https://open.spotify.com/episode/51vndcELPel7myHCioU2WQ?si=55e663eb1cd4448e Chapters: 00:00 Introduction and Podcast Setup 00:42 Hunting Season Updates 01:10 Breaking Down the Deer 02:37 Notable Meals and Drinks 06:41 Butchering Techniques and Tips 15:49 Tools and Equipment for Butchering 34:22 Packaging and Storing Meat 41:29 Tying the Shank and Cooking Tips 41:50 Pulled Meat Recipe with Shanks 43:09 Using Bones for Dogs and Stock 44:27 Processing the Front Shoulder 47:34 Cleaning and Preparing Meat for Grinding 50:07 Maximizing Meat Yield and Storage Tips 01:07:48 Final Thoughts and Conclusion ~ Support Okayest Cook by grabbing some of our new merch! https://shop-okayestcook.square.site/Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew: Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto Andy Heiser Email: Andy@OkayestCook.com Web: RakeDevelopment.com Instagram: @andheiser
Did you know that hunters can donate venison to local food banks? Protein is the most sought-after yet least donated food source at local food shelves. Ethan Neal, avid hunter and director at Second Harvest Heartland, shares how the Minnesota Hunter-Harvested Venison donation program works and how you can help make a difference. Presented by Kinetico (kineticoMN.com/), Star Bank (star.bank/), North Dakota Tourism (helloND.com/), Pleasureland RV (pleasurelandrv.com/), MN DNR (dnr.state.mn.us/cwd/index.html), Ebels Voyageur Houseboats (ebels.com/), & Sitka Gear (sitkagear.com/)
New York State has a program where hunters can donate their deer meat to food programs to feed New Yorkers. Donations of venison have been a great assistace to food panties. In this segment we hear from Feeding New York State and some excerpts from the Department of Environmental Conservation. Reporting by Sina Basila Hickey. White-tailed Deer image by Paul Danese Creative Commons Attribution-Share Alike 4.0 Wiki Media Commons
Venison is arguably the perfect protein. It's lean, it's clean, readily available, and versatile. On this episode we talk about the standard ways to cook it, the fancy ways, and give you an inside look into a deer processor operation. Families today are more particular than ever about where their food comes from, this alone has led some people to take up hunting. We feel like you should not overlook the value and quality of a good venison meal.
In this grand saga of collective oversharing, we heroically wander through the conversational wilderness, armed only with nostalgia and questionable transitions. We reminisce about our glory days of rehearsal (which helped no one), recount our noble battles with Southern snow (mostly fought from the comfort of our driveways), and debate the ethics of eating deer while pretending we’re food critics. One minute we’re comparing duck blinds, the next we’re knee-deep in pajama theory, wondering how humanity ever survived the drop-seat era. We take bold detours into hygiene history, because nothing says entertainment like the evolution of soap. Our laughter veers between the profound and the slightly concerning, and by the end, we’ve somehow tied together sledding, venison, and bathroom humor into one frostbitten tapestry of self-discovery. It’s less a podcast, more a group therapy session for people who own too many flannel shirts.
In this grand saga of collective oversharing, we heroically wander through the conversational wilderness, armed only with nostalgia and questionable transitions. We reminisce about our glory days of rehearsal (which helped no one), recount our noble battles with Southern snow (mostly fought from the comfort of our driveways), and debate the ethics of eating deer while pretending we’re food critics. One minute we’re comparing duck blinds, the next we’re knee-deep in pajama theory, wondering how humanity ever survived the drop-seat era. We take bold detours into hygiene history, because nothing says entertainment like the evolution of soap. Our laughter veers between the profound and the slightly concerning, and by the end, we’ve somehow tied together sledding, venison, and bathroom humor into one frostbitten tapestry of self-discovery. It’s less a podcast, more a group therapy session for people who own too many flannel shirts.
In this grand saga of collective oversharing, we heroically wander through the conversational wilderness, armed only with nostalgia and questionable transitions. We reminisce about our glory days of rehearsal (which helped no one), recount our noble battles with Southern snow (mostly fought from the comfort of our driveways), and debate the ethics of eating deer while pretending we’re food critics. One minute we’re comparing duck blinds, the next we’re knee-deep in pajama theory, wondering how humanity ever survived the drop-seat era. We take bold detours into hygiene history, because nothing says entertainment like the evolution of soap. Our laughter veers between the profound and the slightly concerning, and by the end, we’ve somehow tied together sledding, venison, and bathroom humor into one frostbitten tapestry of self-discovery. It’s less a podcast, more a group therapy session for people who own too many flannel shirts.
What's up, y'all — in this episode, Greg and I kick things off with some good ol' Saturday morning nostalgia: Teenage Mutant Ninja Turtles, DuckTales, cereal boxes, and childhood memories. Then we shift gears into what's happening around the compound and what's coming down the pipeline.It's been “spring cleaning in the fall” season here at Keto Brick HQ — clearing out, organizing, and getting ready for a strong close to the year. We've got two new Brick flavors dropping before year's end (one brand new, one long-awaited favorite making its comeback), and we couldn't be more excited to share those.We're also gearing up for Hack Your Health in Tampa — I'll be speaking on the food addiction panel, and we're planning to link up with some old friends and maybe even get a lift in while we're there. In the meantime, I've got deer camp this weekend to fill the freezer and new feeder pigs arriving soon for the homestead. Never a dull moment.We spend some time talking about the pushback from vegans on social media lately — and I make it clear where I stand: I'm all about regenerative agriculture, raising animals ethically, and honoring the life that feeds us. I don't advocate for factory farming — I advocate for stewardship, self-sufficiency, and doing things the right way.From there, Greg and I dive into business and training updates. We're ramping up Keto Bodybuilding content and marketing, relaunching Live Savage Apparel with a totally new look, planning next year's retreats (including an entrepreneurial one), and I'm finally recording the audiobook version of my book for Audible.On the fitness front, we're running a new training split that's absolutely brutal in the best way — heavy squats, hip thrusts, lunges, and hypertrophy work. I'm hitting lifetime PRs and feeling strong. We're tweaking the workout app to make tracking smoother, scheduling bloodwork and Dexa scans, and already thinking ahead to prep in 2027.We talk a lot about order and alignment — getting the environment clean, systems dialed in, and priorities locked before the next phase of growth. Whether it's the gym, business, or homestead, everything runs smoother when you take the time to clear out the clutter and tighten things up.I also get personal toward the end — sharing some thoughts on parenting Rigel and figuring out how to discipline without breaking his spirit. There's no manual for this stuff, but I'm learning that patience, consistency, and presence go a long way.We close things out with plans for deer camp, hiking, and a reminder to embrace the building phase — in training, in business, and in life.Main Takeaways:Two new Keto Brick flavors on the wayHack Your Health prep + travel plansLive Savage Apparel relaunch incomingRegenerative agriculture > factory farmingHitting new PRs and refining the workout app2026: Build the systems — 2027: Go all in on prepStay organized, stay disciplined, stay resoluteIn short: this episode is all about resolve — cleaning house, sharpening focus, and putting everything in order to grow stronger in every area of life.Greg Mahler is also a lifetime natural bodybuilder, and can be followed on Instagramhttps://www.instagram.com/ketogreg80/Register For My FREE Masterclass: https://www.ketobodybuilding.com/registration-2Get Keto Brick: https://www.ketobrick.com/Subscribe to the podcast: https://open.spotify.com/show/42cjJssghqD01bdWBxRYEg?si=1XYKmPXmR4eKw2O9gGCEuQ
In this episode of West Virginia Outdoors, Chris Lawrence spotlights the growing importance of Hunters Helping the Hungry, a program connecting West Virginia's hunters with families in need during the government's SNAP benefit shutdown. Chris speaks with Glenn Adrian, coordinator of the Governor's One Shot Hunt, which raised over $1 million in 19 years and delivered more than 3,200 venison meals this season alone. Then, Alicia Bossi of the Mountaineer Food Bank explains how deer donations are processed into thousands of protein-packed meals for West Virginians. The show closes with a Raleigh County hunter's five-year pursuit of a trophy buck and a salute to Morgantown's urban hunters for their remarkable 15,000-pound contribution
In this episode of NDO Podcast Casey and Cayla discuss the decisions you make about wild game meat before you even pull the trigger, best practices for packaging and processing, and tips for integrating wild game into busy work weeks. Hosted by Simplecast, an AdsWizz company. See https://pcm.adswizz.com for information about our collection and use of personal data for advertising.
In this episode, Nick Otto discusses five essential steps to ensure the best quality venison after a successful hunt. He emphasizes the importance of shot placement, quick recovery, thorough field dressing, proper cleaning and chilling, and effective packing and freezing methods. Each step is crucial for maintaining the quality of the meat and ensuring a successful outcome from the hunt. The hardest part of hunting is often getting on the animal, as it requires patience, skill, and understanding of wildlife behavior. Once the opportunity arises, shot placement becomes crucial for ensuring a quick, ethical dispatch and maintaining the quality of the meat. After the shot, a fast recovery is vital to prevent loss of meat quality. Thorough field dressing helps remove heat and bacteria, while promptly chilling the meat is essential for preserving its freshness. Proper cleaning during processing prevents contamination and spoilage, and careful packing and freezing help avoid freezer burn. Using a vacuum sealer can further maintain meat quality over time. Throughout the entire process, working in a clean environment and keeping knives sharp are key to efficient and effective butchering. 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 episode, Nick Otto discusses five essential steps to ensure the best quality venison aftera successful hunt. He emphasizes the importance of shot placement, quick recovery, thoroughfield dressing, proper cleaning and chilling, and effective packing and freezing methods. Eachstep is crucial for maintaining the quality of the meat and ensuring a successful outcome fromthe hunt.The hardest part of hunting is often getting on the animal, as it requires patience, skill, andunderstanding of wildlife behavior. Once the opportunity arises, shot placement becomes crucialfor ensuring a quick, ethical dispatch and maintaining the quality of the meat. After the shot, afast recovery is vital to prevent loss of meat quality. Thorough field dressing helps remove heatand bacteria, while promptly chilling the meat is essential for preserving its freshness. Propercleaning during processing prevents contamination and spoilage, and careful packing andfreezing help avoid freezer burn. Using a vacuum sealer can further maintain meat quality overtime. Throughout the entire process, working in a clean environment and keeping knives sharpare key to efficient and effective butchering.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
In this episode, Nick Otto discusses five essential steps to ensure the best quality venison aftera successful hunt. He emphasizes the importance of shot placement, quick recovery, thoroughfield dressing, proper cleaning and chilling, and effective packing and freezing methods. Eachstep is crucial for maintaining the quality of the meat and ensuring a successful outcome fromthe hunt.The hardest part of hunting is often getting on the animal, as it requires patience, skill, andunderstanding of wildlife behavior. Once the opportunity arises, shot placement becomes crucialfor ensuring a quick, ethical dispatch and maintaining the quality of the meat. After the shot, afast recovery is vital to prevent loss of meat quality. Thorough field dressing helps remove heatand bacteria, while promptly chilling the meat is essential for preserving its freshness. Propercleaning during processing prevents contamination and spoilage, and careful packing andfreezing help avoid freezer burn. Using a vacuum sealer can further maintain meat quality overtime. Throughout the entire process, working in a clean environment and keeping knives sharpare key to efficient and effective butchering.Show Partners:Umai DryInstagram: @umaidryWebsite: bit.ly/3WhfnnXSign up for the newsletter for 10% offTieBossInstagram: @tiebossllcWebsite: https://tieboss.com/pod?ref=pod Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.
This week we are joined by Dr. Natasha Neary. She is a mathematical biologist and was a post-doctoral researcher who analyzed the data for many of the wildlife, fisheries, and aquaculture research projects at Mississippi State University. She has a unique background and story for someone engaged in wildlife management research. She arrived in Starkville from England as a vegetarian/non-hunter, and her time around the MSU crew has led her to change her thoughts of hunting and eating wild meat. She tells her story and asks us some questions that form an interesting discussion with a unique perspective of someone who didn't grow up in a hunting culture. Natasha is currently Chief of Conservation Analytics at Wildlife Investments. Listen, Learn and Enjoy.Send a text message to the show! Support 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
AB3 and Antonio break down the Jordan Brand Realtree hunting collab, the buffalo tragedy in South Africa, and the South Carolina Gamecocks Nike switch — plus they share must-try venison recipes for hunters. Remember to leave a comment, like, subscribe, and share this podcast with fellow hunting enthusiasts. Follow us on social media: Instagram: @officialbryantland @huntingwiththemarshs TikTok: @OfficialBryantLand Get your Bryant Land Merch at www.officialbryantland.com
What if you could eat the healthiest meat on the planet while helping the environment? Jake Muise is the CEO and founder of Maui Nui Venison, and joins me to talk about sustainable food and the future of nutrient density. We talked about the overpopulation of Axis deer in Hawaii, the cyclical die-off they experience without predation, solving complex problems, the secret to sustaining high-level output, harvesting at night, nutrition of place, sharing with community, and much more.Maui Nui Venison (The Healthiest Red Meat on the Planet)mauinuivenison.com/stevenChilipad (Don't Lose Sleep this Summer)Get 20% off any Chilipad sleep systemNADS (Organic Cotton Underwear)Use code STEVEN for 15% offSupport the Podcast Directlypatreon.com/somethingdiffpodShow Notes: thenuggetclimbing.com/episodes/jake-muiseNuggets:(00:00:00) – Intro(00:01:07) – Axis deer(00:04:21) – A food resource(00:06:56) – Volleyball & performance(00:11:07) – Jake's intro to hunting(00:12:37) – Drought & die-off(00:16:03) – Tracking animals & finding balance(00:30:05) – Paying cattle ranchers(00:36:48) – Harvesting at night(00:46:58) – Nutrition of place(00:54:05) – The future of nutrient density(00:56:20) – Sustaining high-level output(01:01:13) – Sharing with community(01:06:58) – Hope for the future(01:11:29) – Wrap up
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