Podcast: Episode 308, Cooking Failures with Wild Game

Justin chats with Emily and Ryan of The Way We Hunt. They discuss sharp knives, dry game meat, the holy trinity of cooking, their wildest cooking mistakes, mishaps, disasters, how to avoid them, and so much more!

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Special Guests:

Emily and Ryan Long: Founders of The Way We Hunt

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Show Links:

Adventures for Food

The Way We Hunt YouTube Channel Outtakes 

Alligator Salad Film

Utah passed constitutional right to hunt and fish

Eating Roadkill

Show Notes:

Spicy Squirrel Soup disaster 

The goal is not to cut or burn yourself

don’t be in a hurry

read the recipe completely before cooking

TBS vs tsp

baking requires exact science

smoked Cheeze Itz

over cooking using Sous Vide – too tender 

thoroughly cooking bear and wild pig

let your meat rest 

dry wild game – over cooking, improper cooking

brine, marinades, injections 

using coconut milk on a smoker 

use sharp knives – get a sharpener 

Allen Company replaceable blade knife 

slow is smooth, smooth is fast

oil is not hot enough for frying – super soggy when low, undercooked when too hot 

how to check the oil temp 

The holy trinity 

a bad patee

submerging in ice water vs. hanging in cold air 

don’t sous vide with silver skin on 

HOT TIP: write on packaging – for grill, for sous vide, etc… 

New The Way We Hunt short recipe videos

Music by Cam Pierce

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.

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