Podcast: Episode 312, Chewing the Fat about Wild Game Fats

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Join Justin and Kory as they chat with Wade Truong and Rachel Owen of Elevated Wild. They dive deep into the world of harvesting, preparing, storing, cooking with several wild game fats, and so much more!

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Special Guests:

Wade Truong and Rachel Owen: Founders of Elevated Wild

Visit Elevated Wild’s website

Visit Elevated Wild’s Instagram

Show Links:

Elevated Wild’s Article: Wild Fats – A Primer

Recipes:

BBQ Squirrel

Wild Duck Bao Buns

Alligator Curry

Lonestar Jerky

Show Notes:

Facebook Community Group

Wade and Rachel’s journey into hunting

Their opinions of hunting before they were hunters

why it’s important to have a connection to your food

A big fat doe

2 inch thick fat

Wade and Rachel’s article on wild game fats

Gallons of deer fat

Deep dives into common beliefs

Deer fat – high in saturated fats

appearance of the fat at Room Temp

Different mouth feel

High saturated fat vs high unsaturated fat content

Rendering wild game fat

wet rendering

freezing fat before rendering

Rancid Fat

Uses for deer tallow

Deer fat suet cakes for birds

deep frying in deer fat

Pie crusts, cookies, and

cornbread recipe – replacing oil with venison tallow

HOT TIP: underbake when using deer tallow

rendering waterfowl fat

dark red/orange fat vs white fat vs yellow fat

how the diet of the bird affects the fat

duck fat shad roe

Beaver Fat

Beaver Prosciutto

beaver fat in place of olive oil

beaver tail cracklings

Oregon bear hunting

Bear and black berry cobbler

turkey fat

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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