Podcast: Episode 425, Necessary Ingredients for Wild Food Cooking
Justin, Kory, and Collin chat about their favorite ingredients to have on hand to prepare any wild food dish. They discuss using the ingredients to prepare meals like antelope huevos rancheros, venison loco moco, venison barbacoa, BBQ squirrel dip, elk pot roast, mule deer carpaccio, and so much more!
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Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes
Recipes:
World Famous Chipotle BBQ Squirrel Dip
Show Notes:
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Spice Testing
Goose Gizzard Mississippi Roast
Justin’s #1 – eggs
Colin’s #1 – panko bread crumbs
Kory’s #1 – chipotles in adobo sauce
Justin is basic – his #2: Salt
Colin’s #2 – red wine
Kory’s #2 – lard/tallow/bacon fat
Podcast Episode 419, How to Make Wild Game Soap
Podcast Episode 312, Chewing the Fat about Wild Game Fats
Kory’s #3 – wild game stock/braising liquid
Wild Game Stock – On Demand Cooking Class
Colin’s #3 – Olive Oil
Justin’s #3 – Clarified butter/ghee
Justin’s #4 – Mayo
Kory’s #4 – Lemon/Lime Juice
Collin’s #4 – garlic powder
