We are excited to announce that we are launching a quarterly digital and print-on-demand magazine in March. The magazine is centered around the everyday hunter, angler, forager, and cook. We will feature delicious recipes, amazing stories, how to articles, conservation news, and great photography.
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In this episode, Justin, Kory, and friends chat about late season flintlock hunting in Pennsylvania. They discuss Justin’s rocky start, winter storms, Mississippi roast recipes, deer drives, standers, pushers, misfires, malfunctions, misses, and so much more!
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Justin and Collin chat with Erica Davis, aka The Wild Food Girl about all things wild edibles. They chat about wild fruit candies, pine sap gum, dandelion root coffee, dandelion jam, pinon nut milk, seasonal foraging, Christmas ketchup, recommended references, chewing gum history, and so much more!
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Learn to cook this delicious meal! Rustic and delicious, this savory Venison & Mushroom Galette can be a perfect meal, or a great appetizer for entertaining and holidays. If you’re like us, it will give you the opportunity to share one of your favorite hunting stories, while sharing a great recipe with family and friends.
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Justin and Kory chat with Conor Sullivan, hunter, angler, lure-crafter, and author of Fishing the Wild Waters. They discuss Conor’s new book, cod fishing, hunting axis deer, making lures, fighting tuna, guava wood chips, and so much more!
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In this episode, Justin and the crew chat with Kassi Smith about making your own soap from wild game fat. The discuss step by step harvesting fat, storing fat, the soap making process, aging whole deer, processing your own chickens, rooster testicles, and so much more!
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Order your favorite hunter or angler the one gift that will change their seasons forever. We put together this awesome gift guide. All of these products have been field tested and have changed the way we hunted, fished, foraged or cooked over the past year.
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In this episode, Justin and Emily chat with Lance Lewis of Tagged Out Kitchen about age ethics in hunting and eating. They discuss what it means as a hunter to choose to eat older or younger animals, social media shaming, tenderness differences, societal acceptance of younger animals, ice soaking, field care, foul words like gamey, and so much more!!
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This recipe is very similar to a Japanese Yakitori Hatsu which is tradition prepared with chicken hearts. Instead, Justin will break down a whole venison heart and teach you how to prepare it for the grill. Doused in a tangy sauce, these skewers are great over rice or served as appetizers. You won’t want to toss those hearts this season!
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In this episode, Justin chats with Annie Weisz the Founder of Peak to Plate. They discuss sooooo many taco recipes, hunting, fishing, mac and cheese, meatloaf, playing with spiciness, and so much more!
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