Podcast: Episode 404, The Hunter Chef
Justin and Collin chat with wild chef and author Michael Hunter. They discuss his most recent cookbook of 100 wild food recipes and butchery guides, vegan protests, wild food desserts, moose tongue pastrami, complexities in our food system, and so much more!
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Special Guest:
Michael Hunter:
Michael is a Canadian-born professionally trained chef, co-owner of Antler Kitchen & Bar, a hunter, forager, husband, and father. In 2020, he published The Hunter Chef Cookbook which features a collection of over 100 recipes and butchery guides.
Follow Michael on Instagram @thehunterchef
Buy a signed copy of The Hunter Chef Cookbook
Show Notes:
Adventures for Food Episode 401: Bulls, Sharks, and Lions Oh My
Colin’s article on shotgun skills course
Shooting shotguns
Archery vs. gun hunting
Growing up on a horse farm
The start of Antler
“Venison is the new kale”
Going viral for breaking down a deer for PETA
Oregon’s IP13
Why we need to eat meat
Complexities in our food system
Collin talking about nutria…again
Desserts from the wild
Wild ginger ice cream
Cedar sorbet
Mouse tongue pastrami
Pickled puff ball mushroom
Mushroom hunting
Seared foie gras
Venison tenderloin with spice ash
Using spice ash and how to make it
Responsible foraging
