Podcast: Paddlefish Caviar and Cucumber Bites and the History of Caviar
In this episode, Adam dives deep into caviar and walks us through how to prepare this delicious Paddlefish Caviar and Cucumber Bites recipe.
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Podcast
Antler and Fin Podcast: Seared Antelope Steaks with Fried Hominy and the Story Behind Hominy
In this episode, join Adam as he dives deep into hominy and walks us through how to prepare this delicious Seared Antelope Steaks with Fried Hominy recipe.
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Podcast Episode 162: Venison Arm Roasts and Shanks
Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Arm Roast and the Shanks, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.
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Antler and Fin Podcast: Just What Exactly IS Chicken Fried Steak
In this episode, join Adam as he dives deep into chicken fried steak and walks us through how to prepare this Chicken Fried Elk Steak with Queso Gravy recipe.
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Podcast Episode 161: Butchering and Cooking the Flat Iron Steak and the Mock Tender
in this episode, Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Mock Tender and the Flat Iron Steak, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.
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Antler and Fin Podcast: General Tso’s Redhead Duck and the History of Chinese Food in America
In this podcast episode, join Adam as he dives deep into the history of Chinese American food and walks us through how to prepare this delicious General Tso’s Redhead Duck recipe.
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Podcast Episode 160: Clamming, Crabbing, and Foraging on the Oregon Coast
In this episode, Justin and Adam chat with Oregon-based Field Staff Writer Katie Wiley. They chat about foraging, clamming, crabbing, and fishing on the Oregon Coast.
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Podcast Episode 159: Butchering and Cooking Big Game Front Shoulders
In this episode, Justin and Adam dive deep into their first official cooking-by-cuts episode to discuss the whole front shoulder. They chat about shot placement to save meat, the anatomy of the front shoulder, butchering techniques, culinary nuances, melting collagen, braising, smoking, roasts, and so much more!
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Podcast Episode 158: German Hunting Culture and German Wild Food
In this episode, Justin chats with German-based hunter and wild game chef Tim Böckle and Harvesting Nature Field Staff Writer JP Yampey. They chat about German hunting culture, German wild game cooking, red deer, roe deer, giant wild pigs, hunting on reveres, and so much more!
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Podcast Episode 600: An Intro to Cooking by Cuts…the Future
In this episode, Justin and Adam sit down at our Wild Pig Skills Camp to discuss the new focus of the podcast. They chat about delicious food from Pig Camp, filming for the Sporting Chef TV Show, cooking by meat cuts, butchering, wild game recipes, and so much more!
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