Podcasts about wild game cooking

On this episode of The Green Way Outdoors Podcast Kyle Green, Jeff Hutchinson, Ryan Parks & AJ Beadle discuss the following topics: - Dolphins helping with childbirth. - Taste testing crow, squirrel and pigeon that Jeff cooked! - Kyle & Jeff laugh at their old high school photos. - Kyle explains why blood is not what makes your steak juicy. - How a dog accidentally shot his owner while hunting. - The guys break down the importance of gun safety and how Kyle's dad enforced gun safety rules. - Kyle talks about a time his gun went off unexpectedly. - What movie monsters are inspired by real life animals! - Kyle explains the value of horseshoe crab blood. - How a fungus takes over an ants brain! Watch our HISTORY Channel show on:  - HISTORY - TUBI Follow us on: - Facebook  - Instagram - Twitter - Youtube - Our Website

Send us a textOn this episode of ‘Network Outdoors The Podcast' Brandon Malson speaks with Bravo Top Chef Finalist, Michelin Guide Stars, MeatEater Resident Chef, Hunter, and Avid Outdoorsman, Kevin Gillespie! Kevin takes food and restaurant experience to the next level. He is the owner of Red Beard Restaurant Group which has multiple restaurants listed on the Michelin Guide in the greater Atlanta, Georgia area. His Scottish family roots influence his pursuit of wild game, growing food, and making magic happen in the kitchen. Kevin shares his experiences operating the family garden, upland hunting wild pheasant, sea ducks, waterfowl, big game hunting, preparing wild game, fishing, elk hunting, some excellent stories, and much more!Thank you so much for listening and for your support!If you or someone you know finds value in connecting with other outdoors men & women, please drop us a line and we will get you plugged in.Be sure to follow us on social @networkoutdoors and subscribe to our YouTube Channel: https://www.youtube.com/channel/UCzpCfJXk0eoo0oKiEFPmWIATo stay up-to-date on events, trips and networking opportunities sign up for our email list at our website www.NetworkOutdoors.com.Until next time - signing off!

On this episode of The Green Way Outdoors Podcast Kyle Green, Jeff Hutchinson, Ryan Parks & AJ Beadle discuss the following topics: -AJ gets trapped in his rubber boots. -Ryan get trapped in a kids toy. -Why do dogs howl at sirens? -Fort Bragg vs Fort Liberty. -Record books for wild animals. -900lb black bear drama. -New Jersey black bear hunting. -Why cleaning raccoons is pretty hard. -Why you need to field dress a black bear FAST. -What is corner crossing and what big announcement just dropped? -What should you post on social media as a hunter? -Maine Sunday hunting and how we think they can fix their laws. -Ryan tells a crazy house break in story. -The team looks at old gun advertisements that would not fly in 2025. -Ryan explains the insane keychain pets in China! Watch our HISTORY Channel show on: HISTORY: https://www.history.com/shows/the-green-way-outdoors & TUBI: https://tubitv.com/series/300006680/the-green-way-outdoors/season-4 Follow us on: Facebook: https://www.facebook.com/TheGreenWayOutdoors/ Instagram: https://www.instagram.com/thegreenwayoutdoors/ Twitter: https://twitter.com/thegreenwayout?lang=en Youtube: https://m.youtube.com/channel/UCjR5r6WwXcPKK0xVldNT5_g Website: www.thegreenwayoutdoors.comWatch our HISTORY Channel show on:  - HISTORY - TUBI Follow us on: - Facebook  - Instagram - Twitter - Youtube - Our Website

Welcome to the daily304 – your window into Wonderful, Almost Heaven, West Virginia.   Today is Friday, March 14, 2025. A new brewpub is coming to downtown Charleston; Ursus Brew Works will be moving into the former Strand building on Hale Street…NorthStar Technologies serves as an example of the aviation industry's explosive growth in #YesWV…and a spring workshop helps women gain confidence in hunting, fishing and exploring the great outdoors …on today's daily304. #1 – From GAZETTE-MAIL – A new Charleston brewpub is coming to the former Strand location on Hale Street. Jason Martin hopes to open Ursus Brew Works by early 2026 at the location of the former long-time pool hall, at 207 Hale St. Martin, who is moving to Charleston from Maryland, said his family's West Virginia roots go back 150 years to his great-grandfather, who was a coal miner in the Beckley area.  He bought the 12,000 square foot building last May, having been drawn to the historic building that housed The Strand from 1938 until its closure in the early 2000s. He plans to renovate the second floor with three apartments, including one for his own family. The business' name, Ursus Brew Works, pays homage to West Virginia's state animal, the black bear--Ursus being the biological classification for the black bear.  Ursus Brew Works will feature a menu of shared foods and drink options including a variety of beers, cider and draft cocktails. Construction is expected to start soon. Read more: https://www.wvgazettemail.com/business/new-brewpub-coming-to-former-strand-location-on-hale-street-in-downtown-charleston/article_eb01990e-f9fd-11ef-95c6-efa7d8ab630d.html   #2 – From EDA.GOV – In North Central West Virginia and all over the state, a booming industry continues to grow. “Aviation is exploding in this area, and people don't really realize it,” said Chris Westfall, director of maintenance at NorthStar Technologies.  NorthStar is an aviation company in Bridgeport that gets their client's engines back in the air whether working in their facility or out in the field at airports. How did West Virginia become the epicenter of this aviation industry growth in the region? Well, it's got very little to do with luck and everything to do with policy, industry, and education. A recent study found that the state has a number of unique assets that could make it a leader in Advanced Air Mobility for years to come. The study highlights the state's centrally located position that can benefit almost any industry, but also the state's strong positions on policy, funding opportunities, and infrastructure developments like ongoing broadband expansion. Read more: https://eda.wv.gov/northstar-technologies/   #3 – From WVDNR – Have you ever wanted to learn how to hunt, fish or explore the great outdoors but felt unsure how to get started? The WVDNR's Becoming an Outdoors Woman spring workshop is the perfect solution!  This inclusive community will help you embrace your inner adventure, whether you're seeking a fresh experience or rekindling your love for outdoor activities. The workshop is scheduled for April 4–6 at Pipestem Resort State Park. The BOW workshop is designed to offer hands-on, outdoor activities for women 18 years of age or older and of all fitness levels.   The workshop covers a range of skills on a variety of subjects. A sampling of classes and electives might include Introduction to Firearms, Fly Fishing, Wild Game Cooking, Archery, Stream Ecology and more.  Don't miss out on this unique opportunity. Register today for the BOW spring workshop! Read more: https://wvdnr.gov/bow-spring-workshop-2025/   Find these stories and more at wv.gov/daily304. The daily304 curated news and information is brought to you by the West Virginia Department of Commerce: Sharing the wealth, beauty and opportunity in West Virginia with the world. Follow the daily304 on Facebook, Twitter and Instagram @daily304. Or find us online at wv.gov and just click the daily304 logo.  That's all for now. Take care. Be safe. Get outside and enjoy all the opportunity West Virginia has to offer.  

Join the Hunt Lift Eat crew on their wildest podcast yet as the boys recount an action-packed hog hunt at Triple M Outfitters in Florida. From swamp buggies to first-time hunters, they share tales of chasing pigs, butchering 600+ pounds of meat, and cooking epic sausage. With camaraderie, laughs, and lessons from the field, this episode captures the thrill of the hunt and the joy of sharing it with friends and family.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!

Send us a textOn this episode of ‘Network Outdoors The Podcast' Brandon Malson speaks with wild game cook, youth hunting advocate, and owner of WildGameCook.com, John Wallace!John is a self taught wild game cook, teacher, hunting camp guest, and creates amazing meals from everything he and his family hunts or catches. His website provides incredible content to inspire people to spend more time outdoors together, a series suggesting ways to get your kids involved and stay interested in the outdoor lifestyle, youth hunting, solid recipes, stories, and much more!Thank you so much for listening and for your support!If you or someone you know finds value in connecting with other outdoors men & women, please drop us a line and we will get you plugged in.Be sure to follow us on social @networkoutdoors and subscribe to our YouTube Channel: https://www.youtube.com/channel/UCzpCfJXk0eoo0oKiEFPmWIATo stay up-to-date on events, trips and networking opportunities sign up for our email list at our website www.NetworkOutdoors.com.Until next time - signing off!

In this episode of the Hunt Lift Eat podcast, hosts Carter and Perry sit down with chef, hunter, and viral content creator Sean Johnson, known for his GetSaucedNJ brand. From his unexpected rise to social media fame after a deer butchering video went viral to his experience competing (and winning) on Food Network's OutChef'd, Sean shares his journey with humor, humility, and raw honesty.The conversation dives deep into imposter syndrome, the struggles and rewards of sharing your passion online, and the universal lessons learned in the woods and the kitchen. Sean also reflects on the importance of passing down hunting traditions, ethical harvesting, and how food can bridge cultural and personal divides.This episode isn't just about hunting or cooking—it's about resilience, family, and betting on yourself. Tune in for an hour of laughs, insights, and heartfelt stories with one of the most relatable voices in the wild game community.Guest: Sean Johnson (@GetSaucedNJ)Hosts: Carter & Perry

In this episode of the Hunt Lift Eat Podcast, the boys are back with Carter and co-host Kerri fresh off an epic guiding season in Texas. Joining them is Cody Broussard, a Marine Corps veteran and seasoned wild game processor, who shares his passion and expertise for taking wild game from the field to the table.Cody dives deep into field dressing techniques, cooler aging hacks, and the essentials of at-home meat processing—proving that you don't need expensive equipment to get started. From crafting deer bacon to tips on using high-temp cheeses in your sausages, Cody breaks down the process with humor and practical advice.Whether you're a seasoned hunter or just starting out, this episode is packed with insights, practical tips, and plenty of laughs to help you make the most of your harvest.So grab a drink, tune in, and get ready to elevate your game in the field and in the kitchen!Website:www.huntlifteat.comGive 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!

Managing Editor Rob Drieslein kicks off the show with the Minnesota DNR's Wildlife Health Supervisor Erik Hildebrand to talk about the state's efforts to monitor and manage chronic wasting disease this fall. Then Dr. Ellen Candler from the university of Alaska-Fairbanks visits to update listeners on the ongoing Offal Wildlife Watching study she launched six […] The post Episode 513 – CWD management, gutpile study update, wild game cooking tips, and election results appeared first on Outdoor News.

Ryan Sparks is the Editor of the Quail Forever Journal and a life-long quail hunter. In this episode he shares about his upbringing bird hunting the family farm in Nebraska, why pheasant hunting deserves more credit than Mike gives it, and why he is and always will be a Pointer guy.Ryan also shares his tips for writing from an editor's perspective and takes a dive into why cooking your wild game closes the circle on the point of hunting in the first place. This episode is brought to you by Ugly Dog Hunting Co. Shop now at UglyDogHunting.com.Music used under Creative Commons -Two Step Daisy Duke by Mr. Smith is licensed under an Attribution 4.0 International License.

We're excited to bring you a special episode of the Harvest Your Own podcast! Host Brad Fenson sits down with Matt Besko, Executive Director of the Hunting and Fishing Branch in Alberta Forestry and Parks, for an inspiring conversation about their shared passion for hunting, fishing, and wild game cooking.Listen in as Matt discusses his Polish heritage and the cultural significance of traditional wild game meals like Bigos—a hunter's stew that has been passed down through generations. Learn how Matt's family traditions in hunting and foraging reflect a deep connection to the land, food, and culture. Brad and Matt also explore Alberta's incredible hunting opportunities, from diverse wildlife to unique habitats, and the importance of honouring the game through traditional meals.  Try Matt's Bigos for yourself at: https://www.harvestyourown.ca/get-cooking/bigos-or-polish-hunters-stew/ Like the episode or let us know another topic to cover.Find Brad at:Instagram: https://www.instagram.com/bradfenson/Facebook: https://www.facebook.com/brad.fensonFind Harvest Your Own at:Facebook: https://www.facebook.com/HarvestYourOwnInstagram: https://www.instagram.com/harvestyourownaca/TikTok: https://www.tiktok.com/@harvestyourownThreads: https://www.threads.net/@harvestyourownacaX/Twitter: https://x.com/harvestyourownWebsite: https://www.harvestyourown.ca/

This episode is a conversation with Danielle Prewett. Danielle is the founder of Wild + Whole and a Wild Foods Contributing Editor for MeatEater. Danielle believes that every meal should tell a story, and that sustainable eating starts by reawakening our connection to food and relying on the seasons and the inherent rhythms of nature to guide our choices.Episode Overview:Why are food system is broken and how eating consciously is the answerHow you can start to eat and cook more seasonallyCommon mistakes people make when cooking wild game meatHow to mask the gamey flavor of wild game meatMeat differences between wild game birdsHow to cook wild game bird organsAdvice for smoking wild game meatWild truffle foraging and truffle oilAnd more!Use code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comBuy the Wild + Whole Cookbook on Amazon:https://amzn.to/4eKoQxUMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Podcasts on Youtube:https://www.youtube.com/watch?v=9H5cwGtL3EgSupport the podcast via donations:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube Channel:https://www.youtube.com/@yearofplentyvideoDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/X: https://x.com/yearofplentypodConnect with Danielle:https://www.instagram.com/danielleprewett/?hl=enI want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RAs an Amazon Associate, I earn from qualifying purchases.

These two guests dont need any introduction! But Ill give it a shot! Hank Shaw is a wild game chef, Author of several cook books, and a badass of a human!  Ron Boehme is the Host of the Hunting Dog Podcast and the reason that I have my podcast. Hes been a friend for almost a decade now and one of the most fun and least serious people I know.   Presented by OnX Hunt Boss Shotshells Final Rise NutriSource Pet Foods Gun Dog Grind Coffee Dogtra  Waltons Inc.

For Larry White, an interest in cooking began as simply as being around grandmother's kitchen, and while he learned a lot of techniques in the military it wasn't until afterwards that a passion for crafting wild game dishes emerged. His interesting takes on carpaccio, prosciutto, wild turkey, wild ham, fish and other favorite spins are discussed, but check out his The Wild Gourmet Blog for more.    Related links: thewildgamegourmet.com https://www.thewildgamegourmet.com    Visit MOJO's Duck Season Somewhere Podcast Sponsors:   MOJO Outdoors  Benelli Shotguns BOSS Shotshells Ducks Unlimited  Flash Back Decoys  HuntProof Premium Waterfowl App Inukshuk Professional Dog Food  Tetra Hearing Tom Beckbe Voormi GetDucks.com USHuntList.com     Please subscribe, rate and review Mojo's Duck Season Somewhere podcast. Share your favorite episodes with friends! Business inquiries and comments contact Ramsey Russell ramsey@getducks.com

Wild Game Cooking with Jeremiah Doughty: Embrace the Flavor In this episode of the Okayest Cook Podcast, host Chris Whonsetler conducts a remote session with wild game cooking legend Jeremiah Doughty. They dive into understanding wild game flavors, breaking into the niche of everyday wild game cooking, and tips for home cooks. Jeremiah discusses his journey from managing a high-end restaurant to becoming a self-taught, renowned wild game chef. He emphasizes the importance of experimenting without fear of failure and ensuring the whole family participates in the cooking process. Jeremiah also shares his experiences teaching butchering classes, his goals, and the importance of promoting diverse and inclusive hunting practices. Connect with Jeremiah:  https://fromfieldtoplate.com https://www.instagram.com/fromfieldtoplate https://www.youtube.com/@fromfieldtoplate AI Generated ‘Chapters' 00:00 Welcome to the Okayest Cook Podcast 00:41 Introducing Jeremiah Doughty: The Father of Wild Game Cooking 01:40 Making Wild Game Everyday Food 02:43 Tips for the Average Joe to Step Up Their Cooking Game 03:20 Embracing Mistakes and Experimentation in Cooking 05:02 The Flavor Bible and Pairing Ingredients 05:46 Understanding and Enhancing Wild Game Flavors 07:58 The Importance of Not Masking Wild Game Flavors 14:02 Jeremiah's Journey into Wild Game Cooking 23:55 From Field to Plate: Teaching and Inspiring Others 26:47 Hands-On Learning and Upcoming Classes 27:11 Hog Hunting and Sausage Making 28:03 Waterfowl Hunt and Cooking 28:37 Duck Species and Tasting 30:23 Cooking for Picky Eaters 35:53 Encouraging Kids to Cook 39:33 Engaging Wives in Wild Game Cooking 43:01 Future Goals and Moose Hunting 46:19 Final Thoughts and Social Media More at OkayestCook.com 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

Host Bob St.Pierre is joined by Yia Vang, a Hmong American chef, restaurant owner, and host of Outdoor Channel's television show “Feral.” Vang talks about growing up as a small game hunter, going on his first pheasant hunt in Wisconsin, and his perspective on the Hmong “balanced” approach to food. Episode Highlights: • Vang talks about his journey from college to chef and food truck operator to the owner of a new restaurant, Vinai, in Minneapolis. • Vang also explains how Andrew Zimmern's producers “discovered” him, which led to “Feral.” • WATCH Vang make pheasant fried rice, which is featured in the new PF & QF Upland Bird Hunting Super issue. onX Hunt is a proud supporter of Pheasants Forever and Quail Forever and they want to thank everyone who gives back to the birds we all love to hunt and the places they call home. Click this link to get a free month of onX Hunt and then use code PFQF to get 20% off, and a portion will go back to supporting Pheasants Forever and Quail Forever's wildlife habitat mission.

EP 116 | This episode is a conversation with my friend Luke Oswald who is a hunter, angler, forager, and podcaster himself. On his show, Publicly Challenged, Luke interviews wild food experts, naturalists, and others who utilize public land recreationally. His goal is for him and his listeners to learn how to hunt, fish, and forage better, and do it all in a sustainable manner.Episode Overview:Hunting hogs with spears and why Luke decided to  hunt them with this primal methodEthical considerations when hunting with a spearLessons learned during the wild hog hunt and what he would do differently next timeCanning wild game meat and why Luke wants to get a freeze drier to make his own backpacking mealsTapping maple and black walnut trees to make syrupLuke's favorite tool for cracking black walnuts with easeHow European Settlers acquired salt for cooking when they came to the New WorldThe Native American legend about how Chief Woksis and his wife discovered maple sap to make maple syrupForaging for serviceberries and how to utilize them in the kitchenUse code “yearofplenty” (all lower case) for 15% OFF at www.mtblock.comMY ULTIMATE FORAGING GEAR LIST - Check it outLeave a review on Apple or Spotify and send a screenshot to theyearofplenty@gmail.com to receive a FREE EBOOK with my favorite food preservation recipes.Watch the Video Podcasts on X:https://x.com/yearofplentypod/status/1765570180397310460?s=20Connect with Luke:https://www.instagram.com/publicly_challenged/https://publiclychallenged.com/Support the podcast via donations:https://www.patreon.com/poldiwielandhttps://www.buymeacoffee.com/yearofplentySign up for the newsletter:www.theyearofplenty.com/newsletterSubscribe to the Youtube VLOG:https://www.youtube.com/@yearofplentypodcastDo you follow the podcast on social media yet?IG: https://www.instagram.com/poldiwieland/I want to hear from you! Take the LISTENER SURVEY: https://www.surveymonkey.com/r/KZW53RT  

On today's episode of the Buck Junkie Podcast, the guys discuss their plans for post-deer season (00:14). Mark and Jamie are prepping to dominate in a wild game cookoff (00:55). Do this to hunt and eat wild geese (04:44)! Are deer roll-ups just a gateway drug to eating wild game (09:33)? How exactly are you judged at the International World Squirrel Cook-off (15:01)? Mark reminisces about that one time he smoked ‘Polar Bear Meat' (17:53)... Mark is gearing up for going to the biggest hunting turkey convention around (24:46)! Malcom wants to do this to a giant raccoon if he catches one (29:10). This is how you properly dispatch a skunk if you catch one in a live trap (35:45). Mikey shares tips for trapping different wild animals and the best methods to catch them (43:29). How often should you check your live traps (48:46)? What do the guys have on the film schedule for today (59:30)?

Justin and Adam chat with South Carolina-based Wild Game Chef Larry White. They discuss aging venison in beeswax, smoked goose Japanese pancakes, duck prosciutto, their favorite wild game meats, elevating your cooking techniques, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Guest:  Larry White is a hunter, avid outdoorsman, writer, and former restaurant owner/chef whose life revolves around food and being in wild places. He grew up in the foothills of North Carolina, spending my childhood hunting, fishing, and walking the woods as much as possible. He started his professional cooking career in the US Coast Guard as a Culinary Specialist before returning to college and obtaining a bachelor's degree in Culinary Arts. After that, he went on to work in fine dining establishments in Charleston, South Carolina. In 2017, he started his website, The Wild Game Gourmet, and has a strong social media following where he shares delicious wild food recipes as reels.  Check out Larry's IG: @larry_white Show Notes: Top 3 wild game meats 2 months aged beeswax venison loin Duck fat and Yorkshire puddings Smoked whitetail shoulder holiday hams  Venison neck taquitos with coconut white miso sauce Smoked goose leg ham okonomiyaki - Japanese pancake Cubano cordon blue is amazing.  Myth busting: Don't move your steak in the pan for a sear.  Lobster and Proscuitto stuffed Venison Torching duck prosciutto Wild Boar cooked in okra leaves Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 175 - In this episode of The Salty Yak Outdoor Podcast I sit down whith my friend, Chris Smith, and talk about his new podcast, Wild Vittles Podcsat!  We talk all thing wild game cooking!  As avid outdoorsmen and women we all enjoy the pursuit of the game and fish we chase.  Preparing a great meal with that game is Chris' passion and his podcast takes us along on that jouney of delicious wild game cooking!  A link to his podcast and instagram are below!  Give him a listen and a follow!  You will be glad you did!   Wild Vittles Podcast Wild Vittles Podcast Instagram

Chef Andrew, a firm believer in the power of local ingredients, gives us a riveting account of his life journey—from his roots on a fruit farm to his experiences with modern city living and his enriching experiences with hunting and foraging. This is not just about food; it's a deep dive into how these experiences have shaped his philosophy of cooking. Of course, we also delve into the serious side of things— the effects of industrial farming on our health, athletic performance, and the planet. Chef Andrew shares invaluable insights into how clean and organic food can enhance performance and recovery, and how sustainable farming practices can lead to a healthier and more vibrant life. But it's not all about food. We also explore the importance of disconnecting from technology and immersing ourselves in the natural world. We encourage you to take a refreshing outdoor walk, appreciate the rustling leaves and feel the cool breeze against your skin. This episode is a profound exploration of our relationship with food, nature, and ourselves. We wrap up with a discussion of guided foraging trips and cooking courses with Chef Andrew, a unique opportunity to deepen your connection to the food you eat. Embark on this journey of self-discovery, health awareness, and the joys of foraging and wild game cooking.  Enjoy!Andrew Garrett is a published and award-winning chef who has a passion for food and life thanks to countless adventures and travel around the globe. Having grown up in Sonoma, California, Andrew quickly developed an appreciation for all things local. While serving for the U.S. Army in Germany, he was able to spend many weekends traveling to France and Tuscany, where he felt right at home enjoying local delicacies, such as wine and cheese and in his leisure, foraging and taking up butchery. Andrew is enamored with French and Italian culture and cuisine and its regional diversity. His passion for ingredients is quintessential in bringing his patrons the best possible recipes and sauces. Andrew is excited to share his sense of adventure and thirst for knowledge and inspire anyone with a passion for great food.Connect with Andrew here:Instagram:  @chef_garrettWebsite:  www.chefandrewgarrett.comEmail Allison at allisonpelot@gmail.com if you'd like to receive a signed copy of her book, Finally ThrivingPurchase Finally Thriving Here! Get my Finally Thriving book here!Finally Thriving Program Are you ready to get out of a reactive survival mode and step into your natural state of thriving?Finally Thriving Audiobook Purchase the Finally Thriving audiobook here!Disclaimer: This post contains affiliate links. If you make a purchase, I may receive a commission at no extra cost to you.Support the showFollow me on Instagram:@allisonpelot_Subscribe to my YouTube Channel:https://www.youtube.com/c/AllisonPelot

Finally a professional's response to the podcast's age old question, you may not be ready for! Billy Campbell @thefowlhunter sits down this week with outdoorsman, chef, writer and the man behind Realtree Outdoor's Timber2Table, Michael Pendley @mickypen_eats to discuss preparing some of his harvested game as well as preparing his words for various publications. Follow Michael at the instagram handle above and be sure to save the link below to find all his great recipes to help you prepare your harvested game for Christmas! BE sure to subscribe to the podcast and follow our journey all season on the Dr Duck Youtube channel! #enjoythejourney https://realtree.com/timber-2-table-wild-game-recipes

In this episode of NDO Podcast we visit with Paul Bailey, the Department's south central district fisheries supervisor, about North Dakota's state fish, the northern pike, results from a study the Department did on trophy pike utilization in the Missouri River System and some tips for targeting these toothy sportfish this ice fishing season.

Public Lands, Wild Game Cooking, Hunting, Angling and Conservation – Live from the Texas Hill Country with Chuck Naiser, Jesse Griffiths and Riverhorse Nakadate The Podcast and Blast has gone to Texas! Host Hal Herring takes the Podcast & Blast on the road to the sunbaked Texas Hill Country to record a live episode at Star Hill Ranch in Bee Cave. It's a packed house at the Texas BHA gathering for a conservation conversation fueled by extraordinary food, ice cold beer and a rip-roaring good time. Riverhorse Nakadate is a writer, poet and musician telling the story of public lands, flyfishing and conservation from the Texas Gulf Coast to the Boundary Waters. Jessie Griffiths is a visionary wild game chef, forager, hunter and angler, restaurateur and author. Chuck Naiser is president and founder of Flatsworthy, a coalition of sometimes conflicting stakeholders committed to solving the major challenges of a booming Gulf Coast and has been a renowned fishing guide and a successful battler for conservation on the Texas coast since he took a leading and often dangerous role in the “Redfish Wars” of the late 70s. He's as plain-spoken and passionate as ever, at a time when his wisdom and experience are needed more than ever. Join us for a conversation with the three recent Texas BHA Public Lands and Public Waters Leadership Award recipients.

Outdoor News Managing Editor and host Rob Drieslein kicks off the show with Editor Tim Spielman and an outlook for the 2023 Minnesota pheasant hunting opener on Oct. 14, and they devote time to reminding listeners to remain diligent about firearms safety protocol. Then wild game cooking aficionado Jaime Carlson joins the program with tips … Episode 457 – Minnesota pheasant opener preview, firearms safety chatter, wild game cooking tips with Jaime Carlson, and the Freshwater Fishing Hall of Fame Class of 2023 Read More » The post Episode 457 – Minnesota pheasant opener preview, firearms safety chatter, wild game cooking tips with Jaime Carlson, and the Freshwater Fishing Hall of Fame Class of 2023 appeared first on Outdoor News.

Host and Managing Editor Rob Drieslein kicks off the program with Editor Tim Spielman, and they mostly focus on Spielman's story on a multi-state shovelnose sturgeon poaching bust that happened in Mississippi River border country. They also celebrate the great start to the duck hunting season. Then Tony Peterson drops in again to share his … Episode 456 – A huge sturgeon poaching ring bust on the Mississippi, archery deer tactics, a Booner Fillmore County buck, and wild game cooking chatter Read More » The post Episode 456 – A huge sturgeon poaching ring bust on the Mississippi, archery deer tactics, a Booner Fillmore County buck, and wild game cooking chatter appeared first on Outdoor News.

On this episode of The Western Rookie Podcast, Brian talks with Jaime Teigen about what happens after the hunt in the kitchen!   Jaime is a master chef who specialized in wild game. Jaime is the host of her very own Outdoor Class series about cooking western game. Brian and Jaime talk about field care for wild game, weather considerations, and how to get your meat cooled down as fast as possible before diving into different recipes, unique cuts that most people overlook, and why there aren't as many wild game appetizer cookbooks as there should be! Click the links below to check out Jaime's page and get 20% the Outdoor Class series with code “JAIME”! Instagram Outdoor Class Connect with Brian Krebs On Instagram, TikTok and Online Have Questions or Comments? Send an email to Brian@westernrookie.com! Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content!   Sponsors and Discounts: Save $150 on Steelhead Outdoors Gun Safes with code WESTERNROOKIE https://bit.ly/Steelheadoutdoors Save 10% on Ollin Digiscoping Adapters with code TWOBUCKS https://bit.ly/OllinCodeTWOBUCKS Save 20% on your first order at Bull Elk Beard Oil with code TWOBUCKS https://bit.ly/BullElkBeardOilCodeTWOBUCKS Learn more about your ad choices. Visit megaphone.fm/adchoices

On this episode of The Western Rookie Podcast, Brian talks with Jaime Teigen about what happens after the hunt in the kitchen! Jaime is a master chef who specialized in wild game. Jaime is the host of her very own Outdoor Class series about cooking western game. Brian and Jaime talk about field care for wild game, weather considerations, and how to get your meat cooled down as fast as possible before diving into different recipes, unique cuts that most people overlook, and why there aren't as many wild game appetizer cookbooks as there should be! Click the links below to check out Jaime's page and get 20% the Outdoor Class series with code “JAIME”!InstagramOutdoor ClassConnect with Brian KrebsOn Instagram, TikTok and OnlineHave Questions or Comments? Send an email to Brian@westernrookie.com!Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content! Sponsors and Discounts:Save $150 on Steelhead Outdoors Gun Safes with code WESTERNROOKIEhttps://bit.ly/SteelheadoutdoorsSave 10% on Ollin Digiscoping Adapters with code TWOBUCKShttps://bit.ly/OllinCodeTWOBUCKSSave 20% on your first order at Bull Elk Beard Oil with code TWOBUCKShttps://bit.ly/BullElkBeardOilCodeTWOBUCKS

On this episode of The Western Rookie Podcast, Brian talks with Jaime Teigen about what happens after the hunt in the kitchen! Jaime is a master chef who specialized in wild game. Jaime is the host of her very own Outdoor Class series about cooking western game. Brian and Jaime talk about field care for wild game, weather considerations, and how to get your meat cooled down as fast as possible before diving into different recipes, unique cuts that most people overlook, and why there aren't as many wild game appetizer cookbooks as there should be! Click the links below to check out Jaime's page and get 20% the Outdoor Class series with code “JAIME”!InstagramOutdoor ClassConnect with Brian KrebsOn Instagram, TikTok and OnlineHave Questions or Comments? Send an email to Brian@westernrookie.com!Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content! Sponsors and Discounts:Save $150 on Steelhead Outdoors Gun Safes with code WESTERNROOKIEhttps://bit.ly/SteelheadoutdoorsSave 10% on Ollin Digiscoping Adapters with code TWOBUCKShttps://bit.ly/OllinCodeTWOBUCKSSave 20% on your first order at Bull Elk Beard Oil with code TWOBUCKShttps://bit.ly/BullElkBeardOilCodeTWOBUCKS

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

My guest this week is Allie Doran, an expert at cooking wild game. Allie's website, Miss Allie's Kitchen, is full of game recipes, and she is also the author of the best-selling cookbook, Venison Everyday. We discuss her cookbook, which is an approach to eating venison in an everyday setting, not just for special occasions. We also talk about how to find enjoyment in the kitchen, especially when cooking is your job!Links:Miss Allie's KitchenIG: @miss.allieskitchenFB: @missallieskitchenCookbook: Venison EverydayZoup BrothReal Sweet OnionsMexican Lime SoupSouthwest Skillet DinnerSeafood PastaRecipe of the Day PodcastRecipe of the Day Facebook GroupThe interview in this episode originally aired on my former show, Time Management Insider, as Episode 28 on April 8, 2021. The rest of the episode is new content.

In this episode, we follow the journey of Pastor Bror, a first-time elk hunter passionate about cooking and sharing his recipes. Get to know him and his reasons for taking up elk hunting. He talks about his challenges in learning the necessary skills and techniques and the emotional and spiritual impact the experience had on him. Important links can be found at: https://miaanstine.com/2023/03/02/mac-outdoors-podcast-93/

Listen in as speak to The Cody Sisters Band playing this weekend in Jamestown. We also talk to Stephen LaFaiver with TEENS Inc. We hear this weeks music mentions and the story of wild game hunting in Colorado.Thank you for listening to The Mountain-Ear podcast, Everybody's Listening. Each week we feature the news and culture from across the peak to peak. You can find us online by visiting https://www.themtnear.com/Find us on Facebook @mtnearYou can contact our editor at info@themountainear.com.Thank you for listening.

Get your knives out and spatulas ready, because this week on The Revolution we're going to have a sizzling good time as we explore the Outdoorsman's Guide To Wild Game Cooking. Jim and Trav will be joined by hunter/chefs Spencer Neuharth of "Pardon my Plate", Yia Vang with "Feral" and Mike Robinson from "Fishing the Wild". The Revolution is presented by Outdoor Channel, Sportsman Channel, World Fishing Network and MyOutdoorTV.

With gun season over in Oklahoma and most states across the country, hopefully that means freezers are getting full. Now that you have all that beautiful red meat, it's time to think about what to do with it. This week on the Oklahoma Outdoors Podcast, John is joined by Sportsmens Empire brother Nick Otto, aka the Huntavore, to talk about all things venison and cooking. This is an episode you are going to want to take notes on! Nick is an adult onset hunter, meaning he started hunting a little later in his life. While a lot of people learn to hunt first and then cook, Nick is quite the opposite. Nick got into hunting because of the food it provides, so it just makes sense that he cares so much about the great quality wild game can have if you take care of it. Nick and John discuss some basic venison prep, and Nick shares a few recipes you probably won't find in your grandma's old cook book. Check out the Sportsmen's Empire Podcast Network for more awesome content! Learn more about your ad choices. Visit megaphone.fm/adchoices

With gun season over in Oklahoma and most states across the country, hopefully that means freezers are getting full. Now that you have all that beautiful red meat, it's time to think about what to do with it. This week on the Oklahoma Outdoors Podcast, John is joined by Sportsmens Empire brother Nick Otto, aka the Huntavore, to talk about all things venison and cooking. This is an episode you are going to want to take notes on!Nick is an adult onset hunter, meaning he started hunting a little later in his life. While a lot of people learn to hunt first and then cook, Nick is quite the opposite. Nick got into hunting because of the food it provides, so it just makes sense that he cares so much about the great quality wild game can have if you take care of it. Nick and John discuss some basic venison prep, and Nick shares a few recipes you probably won't find in your grandma's old cook book.Check out the Sportsmen's Empire Podcast Network for more awesome content!

How does a professional chef treat wild game, pheasant & more? Chef Jim Kyndberg shares his wisdom.Sponsored by: North Dakota Tourism (https://www.legendarynd.com/,) Minnesota Historical Society (https://www.mnhs.org/sherlockmn,) Hewitt Docks, Lifts & Pontoon Legs (https://www.hewittrad.com/,) Kinetico (https://www.kineticoMN.com/,) Minnesota Propane Association “Clean American Energy” (https://propane.com/) Star Bank (https://www.starbank.net/) & Grain Belt Premium (https://www.grainbelt.com)

How does a professional chef treat wild game, pheasant & more? Chef Jim Kyndberg shares his wisdom.Sponsored by: North Dakota Tourism (https://www.legendarynd.com/,) Minnesota Historical Society (https://www.mnhs.org/sherlockmn,) Hewitt Docks, Lifts & Pontoon Legs (https://www.hewittrad.com/,) Kinetico (https://www.kineticoMN.com/,) Minnesota Propane Association “Clean American Energy” (https://propane.com/) Star Bank (https://www.starbank.net/) & Grain Belt Premium (https://www.grainbelt.com)

Wildlife photographer and wild game cook Jeff Benda shares some of his favorite recipies for venison.  You'll love these often overlooked options for your venison on the table this year.See omnystudio.com/listener for privacy information.

In this episode of NDO Podcast we visit with Jeff Benda, hunter, photographer, writer and wild game chef out of Fargo. We talk about some unique field care techniques, underrated cuts of meat, deviled-kidneys and more wild game dish ideas just in time for North Dakota's deer opener.

I'm joined by Stacy Lyn Harris who is an author, blogger, and host of The Sporting Chef on Outdoor Channel.  We discuss her journey on television, the process of creating recipes for cookbooks, and tips for cooking wild game.  Find all of Stacy's content at stacylynharris.com.  For more from the Wisconsin Outdoors, visit nathanwoelfeloutdoors.com. 

You may have seen hunting organizations like SCI bring the New Mexico bighorn sheep tag situation to light recently as a group of New Mexico residents appear up in arms over how the state dishes out big horn sheep tags to residents and non-residents. Does one group really want to cut non-resident tags out of [...]

Hunting is so much more than harvesting an animal. Most hunters hunt for the  experience, the challenge,  the meat, quality time with family and friends and becoming closer to nature. Todays episode I sit down with Jason Thornton of Edible Outdoors Cook and talk about those aspects of hunting. We also discuss tactics for preparing for turkey season, Jason shares his most memorable turkey hunting experience and then some. This is an awesome conversation and you are not going to want to miss it. Make sure you check Jason out and follow him on Instagram @edible_outdoors_cook and check out his website at https://www.edibleoutdoorscook.com for awesome recipes. 

Dr. Steven Alvarez is the nation's first "Taco" Professor at St. John's University. His Taco Literacy course delves into the stories of history, place, conquest, influence, immigration, and–most importantly–people through the lens of tacos. We discuss these ideas related to wild game tacos and the vital role they played in wild game cooking. Be sure to leave a review and share it with your friends. Check out the latest conversation coming at you From the Back Burner.

As a hunter I crave the challenge of chasing wild game. I look forward to spending time outdoors and soaking up Gods magnificent beauty. I also look forward to having fresh meat for my family's table. Meat that I can be proud of and know that it's safe for my family to eat. Today's conversation I sit down with Nick Otto founder of the Huntavore podcast. Nick is a fellow outdoorsman from Michigan who shares the same passions that I do for the outdoors and for food. This is a great conversation that covers a lot more than just shooting and cooking. Give it a listen.Make sure to check out Nick's podcast and recipes at the links below.  https://sportsmensnation.comhttps://podcasts.apple.com/us/podcast/the-huntavore-sportsmens-nation/id1403496684 

On this past episode I had Jamie Carlson on the show to talk about Hunting and most importantly, eating.  Jamie is a cook and food writer who recently wrote a book titled Modern Carnivore.  I had him on the show way before the book but you will see he is a great cook and hunter.  Jamie talks about hunting the Boundry Waters of Minnesota and chasing antelope out in Wyoming.  This show was a lot of fun.

Hunting season is wrapping up and hopefully your freezer is full! Listen in with Hank Shaw and I and get some tips on the best way to treat and prepare that hard earned meat.   https://honest-food.net/ https://honest-food.net/hunt-gather-talk-podcast/ https://tothebone.substack.com/ https://www.facebook.com/huntgathercook/ 

Today's episode I talk about the amazing experience I had with a first time archery hunter Jim. Jim had purchased a bow in March of 2021 with the intent to hunt. Jim wanted to provide fresh, clean meat for his family and he was determined to make this year a succesful one.I actually met Jim's wife at my booth during the Fest in the West Festival in October. She mentioned that her husband had just started hunting and would love to go on a guided hunt. So after giving her my contact information Jim had contacted me via phone and we set up the first hunt. Unfortunately,  the 1st hunt didn't go as planed and we left empty-handed. Well, that's hunting. We scheduled a second hunt and...... you are just going to have to listen to the episode to find out how that went! Enjoy! 

On this episode of the Network Outdoors Podcast, Brandon and Justin ask each other, "What's in your freezer"?One of the main reasons majority of Hunters and fishermen hunt or fish is to provide food for their family and friends. Whether its grilled wild salmon or garlic butter crusted waterfowl, cooking wildgame and being creative in the kitchen is part of the full experience of being an outdoorsmen. How do you cook your salmon? Do you prefer grill or stove top for backstrap? Do's and Don'ts of cooking waterfowl. What types of seasoning do you put on your fish, venison, waterfowl?Brandon and Justin are certainly no experts when it comes to cooking wildgame but they enjoy doing it! If you or someone you know is a seasoned wildgame cooking ninja, message us on social @networkoutdoors and we would love to have you on the podcast to pick your brain.

Joel gets his feelings hurt. Stacy talks Emergency items to have in your car. John Wallace aka Wild Game Cook joins us to talk of ways to utilize your harvests and unique cuts. John shares his top recipes for kids, newbies, and ones to impress. 

In this week's episode, Jason talks with Paul Rhoades. Paul is the founder of Sizzlin' Arrow Outdoors and host of a podcast by the same name. He is also a former chef. During the episode, Jason and Paul discussed procuring venison, processing and storing the meat, and some dos and don'ts when cooking. They also share their favorite recipes toward the end, so make sure you listen until the end. Check out Sizzlin' Arrow Outdoors Give the Sizzlin' Arrow Outdoors podcast a listen To support this podcast, visit our Patreon page!

Chad and Alex Crosby discuss the new Provider Cookbook and some of the great recipes used to prepare wild game. There are recipes for wild duck, goose, axis deer, mule deer, elk, fish and more. There are also some great hunting stores from past duck hunts and deer hunts.

In this week's Nevada Wild, Ashley Sanchez, Aaron Keller and Bobby Jones are joined by writer, angler, cook, forager, among many other titles, Hank Shaw! For more than a year NDOW has shared Hanks's recipes on social media for Wild Food Friday. Hank, who has five published cookbooks, manages the popular Hunter Angler Gardner Cook website, and hosts the Hunt Gather Talk Podcast, explains how he first started with wild game cooking, tells us about his cookbooks, gives great insight to help you become a great wild game cook, and more! Learn more about Hank and find his recipes and cookbooks here: https://honest-food.net/

Today we're talking about Wild Game Cooking and Recipes with Allie Doran, Sponsored by Wicked Edge. You'll learn: How to get the “gamey” flavor out of wild game Easy tips to prevent overcooking wild game Quick venison recipes for weeknight meals Best wild game meats How long you can leave meat in a freezer Interested in Allie's Venison Every Day cookbook? You can find her cooking classes here.  About Allie Doran Allie Doran is a best-selling author, TV personality, wild game recipe developer and photographer residing in Pottsville, PA. She is the creator and creative director behind the popular food blog Miss Allie's Kitchen, which focuses on publishing updated comfort food recipes and inspiring others to live joyful and healthy outdoor lifestyles. Her cookbook, Venison Every Day, is a popular guide for anyone and everyone who has venison in the freezer. She is the proud wife of an avid outdoorsman and an accomplished equestrian. She embraces her role as "mom" with the utmost gratitude & enthusiasm. When she isn't playing outside with her daughter & black lab, hiking with the whole family, or creating new recipes, you can find her enjoying a glass of wine on the patio. missallieskitchen.com https://www.instagram.com/miss.allieskitchen/ About Our Sponsor Today's episode is brought to you by Wicked Edge. Wicked Edge is a small, family-owned company that appreciates the beauty and efficiency of well-kept tools. They pride themselves on helping fellow craftsmen achieve the sharpest knife they've ever seen with our high-quality knife sharpeners and accessories. #WickedEdgeSharpeners #WickedEdgeAmbassador #wickededge https://www.facebook.com/WickedEdge https://twitter.com/WickedEdge https://www.instagram.com/officialwickededge/ Want to advertise or sponsor our show? You can email Carly Brasseux at carly {at} misspursuit {dot} com. And, make sure to visit www.misspursuit.com and follow us on our social media channels! https://www.instagram.com/misspursuit https://twitter.com/MissPursuit_TX https://www.pinterest.com/misspursuit https://www.facebook.com/MissPursuit https://www.tiktok.com/@miss_pursuit

In this episode we interview Hank Shaw! Hank is best known for his food blog Hunter, Gardner, Angler, Cook which won the James Beard Award in 2013! We cover various recipes and cooking methods for deer/elk, how to properly handle game meat in the field, thoughts on gamey meat, cuts people shouldn’t leave in the … Continue reading "65 | Wild Game Cooking with Hank Shaw"

Alex Ramondo returns for his second appearance on the W2H podcast to shoot the breeze with Greg and Eric. This go-around, Alex shares his story from his 2020 buck, and his 2020 bear hunt. From there we head to the kitchen, and the grill and talk about how to cook all this wild game meat and even chat about fishing for a while towards the end. Grab a drink and kickback to enjoy this great chat! --- Send in a voice message: https://anchor.fm/wheretohunt/message Support this podcast: https://anchor.fm/wheretohunt/support

Join host Bob Svetich and Wildgame Chef Tiffany Haugen as they discuss the importance of field care as it relates to big-game hunting on today's Wildgame Culinary episode. Having a plan for your harvest before you take off on the hunt is imperative to big game meal quality. www.tiffanyhaugen.comhttps://twitter.com/TDHAUGENhttps://www.facebook.com/tiffany.haugen1https://www.instagram.com/tiffanyhaugen/

Wild game cook extraordinaire, Jeff Benda joins me in conversation on the Food Afield podcast. In this episode, Jeff helps inspire me with his methodology in adapting recipes to spotlight wild protein ingredients. Follow Jeff on Instagram at @wildgameandfish for great posts on the wild game food he prepares, and the hunting expeditions he enjoys!--- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app--- Send in a voice message: https://anchor.fm/foodafield/message

A couple of my go to recipes with my harvest. Supported by: Branded bills  https://www.brandedbills.com/ coupon code “huntinghub20” Wilderness Athlete 25% off coupon code “huntinghub”  Big Agnes Antler and Mounts for sale website   Contact Info: Instagram @westernhuntinghub Facebook @thewesternhuntinghubpodcast Email: clint.a.whitley@gmail.com Website: http://thewesternhuntinghub.podbean.com/ Insta: @what's_your_wild Blog: agphotos.wixsite.com/mysite Email: drayagrangroth@gmail.com  Learn more about your ad choices. Visit megaphone.fm/adchoices

WILD GAME CULINARY Episode. Today join podcast host Bob Svetich with friend and colleague “WildCheff” Denny Corriveau as they discuss Wild Game Meat Loaf on today's “Wild Game Culinary” episode. Be warned! This episode could be scrumptious to your taste buds.

Host Bob Svetich and Co-host "BEAR" talk in depth about this great gun and the variety of uses for it.                                                                                        ***Your listening to the sporting Life podcast brought to you by the Outdoor Group Inc. a passionate sporting life Company for the passionate sporting life enthusiast. Please visit www.theoutdoorgroupinc.com. My daily shows bring you the best celebrity entertainment and all things hunting and fishing.God Bless America and God bless all of you. We are bring to you the best celebrity entertainment and the best in hunting and fishing everyday at 7:00am. I want to remind you all that you can find us at Apple Podcasts, Google Podcast, Stitcher, Spotify, Alexa, and iHeart Raidio.  And Please SUBSCRIBE.Tune in tomorrow, I'm your host Bob Svetich saying thanks for listening and please remember to always be a good steward of our land and water. 

Chris and Don interview wild game cooking enthusiast, Scott Denamen.  Scott is a Wildlife officer with the (ODNR) Ohio Department of Natural Resources. Over the past decade he has been cooking and sharing his wild game creations. He will share tips on how to prepare your next wild game meal.

Today I am joined by Clay Groton, Andrew Illuminati, and Zach Monroe.  We share hunting stories and talk about our Fall, 2020 season opening dove hunt.  We talk about the highs and lows in the field, mentoring new hunters, the right gun for any hunter, protecting gun rights, wild game cooking, and ethical hunting. Enjoy this cast of characters as we have some great laughs and tackle some serious topics.The Interrupted Podcast WebsiteThe Interrupted Podcast Instagram PageThe Interrupted Outdoors Facebook Page

Duck Season is upon us hunters and we are reminded what it means to be a hunter / provider. In this episode we fire up that Traeger and get into cook wild-game with the new ducks and geese we harvested. It's time to get inspired and learn some recipes to create dishes everyone will love.

Join host Bob Svetich and Wildgame Chef Tiffany Haugen as they discuss upland delights Doves & Quail.  Whether you've bagged a few or a dozen, cooking up game birds is easy with the right technique on today's Wildgame Culinary episodewww.tiffanyhaugen.comhttps://twitter.com/TDHAUGENhttps://www.facebook.com/tiffany.haugen1https://www.instagram.com/tiffanyhaugen/

Co-host Wild Game Chef Tiffany Haugen talks about 5 ways to cook Venison. From "Low & Slow" to "Hot & Fast" how you cook venison makes a big difference to the taste and texture. www.tiffanyhaugen.comhttps://twitter.com/TDHAUGENhttps://www.facebook.com/tiffany.haugen1https://www.instagram.com/tiffanyhaugen/