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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Harvesting Nature Shop Discount Code: PODCAST20
Show Links:
The Way We Hunt YouTube Channel Outtakes
Utah passed constitutional right to hunt and fish
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
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:
- Gourmet Backpacking Food Company Launches Kickstarter to Fund New Flavors - April 4, 2023
- YETI Recalls Almost 2 Million Coolers and Cases - March 11, 2023
- The Best Venison Steak au Poivre - February 27, 2023
