Podcast: Episode 7, Cast Iron, Campfire, and Camp Stove Cooking

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Apple Podcasts, Google Play, Spotify

Questions or comments? Email us at whatscooking@harvestingnature.com

Special Guests

Collin Gruin – Harvesting Nature Field Staff

Show Notes

Cast Iron Cooking

Bare Cast Iron

Enamel Coated Cast Iron

Health Effects

Seasoning

Cast Iron Cleaning Methods

Worst and best ingredients to cook in a cast iron

Over the Fire Cooking

Building a cooking fire (don’t bring it, buy local)

Campfire cooking equipment

Primitive Cooking Methods

Buffalo Chips

Camp Stoves

Large gas powered

Camp Heating/cooking stoves – wood burning

Backpacking stoves

C Rations and MREs

Recipes:

Click the link to get the recipe

Venison Scotch Eggs

Florida Rum Braised Rabbit

Venison Pumpkin Pot Pie

A Hunter’s Meal in the Field

Pan Seared Goose Breast with Blackberry Sauce

About the Podcast:

We are hunters, anglers, writers, and sometimes chefs. Our passion for the outdoor lifestyle motivated the foundation of Harvesting Nature which serves as a media outlet built to inspire and educate the outdoor expert and novice alike. Our podcast focuses on the technical side of cooking wild fish and game while also incorporating adventures and lessons learned from our pursuit of wild meat. Join us on our journey of Harvesting Nature.

About the Hosts:

• About
• Latest Posts

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Justin Townsend

Editor-in-Chief at Harvesting Nature

Justin is an avid hunter, angler, and chef whose passions for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, on podcasts, in print, and with recipes. He also proudly serves in the United States Coast Guard in Key West, FL.

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Latest posts by Justin Townsend (see all)

• Grilled Venison Ratatouille - August 7, 2020
• Film: How to Clean a Spiny Lobster - August 6, 2020
• Wild Pork Okra and Tomatoes - July 31, 2020

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Dustyn Carroll

Podcast Co-Host at Harvesting Nature

Dustyn always had a love for adventure and fostered a love for hunting and fishing after his military career began. He found an appreciation of wild game meats through his co-workers and then jumped into the pursuit of wild meat wholeheartedly. Cooking and serving wild game to his family and friends has become pleasurable achievement which he looks forward to at every new journey.

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Latest posts by Dustyn Carroll (see all)

• Smoked Stingray with a Lemon Dill Cream Sauce - May 22, 2020
• Wild Boar Beer Brats - February 6, 2020
• Squirrel and Scallion Potstickers with Ginger Dipping Sauce - January 23, 2020

Music

Yard Sale by Silent Partner