Podcast Episode 532: Black Duck Revival
Justin chats with Jonathan Wilkins owner of Black Duck Revival. They discuss how his love for food and hunting led to the creation of his lodge, Sandhill crane tamales, Corn snow goose and cabbage egg rolls, Smoked venison hot links, Boudin sausage, and so much more!
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About Jonathan:
Jonathan Wilkins is a hunter, angler, guide, cook, and outdoor writer. In 2017, he bought a boarded-up church and turned it into a duck lodge. This isn’t your ordinary lodge. It’s much more. Today, seasoned waterfowlers, working professionals new to hunting, adult-onset hunters, and many others find their way through the doors of Black Duck Revival. Their experiences are something more focused on enjoying hunting, wild food, and the positive experiential side of duck hunting not always seen at other lodges.
Follow Black Duck Revival on Instagram
Visit The Black Duck Revival Website
Show Notes:
BHA Rende
Wild Food Panel
Jonathan Wilkins of Black Duck Revival
Getting into Hunting
The first buck
Nuisance bears in Oklahoma
Wild Pig Rib Meat Greens and Beans
Black Bear Roasts
Sandhill Crane Tamales
Cooking with bear grease
Use the pig fat
The intersection of hunting and eating for Jonathan
Getting weird with the hunt
The start of the Black Duck Revival
Cooking turkeys
Corn snow goose and cabbage egg rolls
Boudin
Connect with Jonathan
