The Huntavore

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Ep 186 Big Lakers with Cate Meade

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 20 Nov 2025 14:16:16 +0000

In this episode of Huntavore, Nick sits down with Cate Meade, a Chicago native whose love for the outdoors began with family traditions and time spent in nature. Her passion for cooking started early — sparked by a childhood moment making a simple cherry pie that set her on a lifelong culinary path.

Today, Cate works full-time as a personal chef, cooking across a variety of kitchens, events, and private settings. She talks about the importance of adapting to guests’ dietary needs and allergies, a skill that has become central to her approach in the kitchen.

Cate also shares insights from her time on MasterChef, where learning from world-class chefs and refining her techniques became invaluable experiences she carries into her daily work.

A major part of her philosophy centers on hunting, harvesting, and respecting nature. She discusses the rising interest in connecting more deeply with food sources through hunting and fishing, including her own fishing adventures.

We wrap with her bold recipe for hot honey lake trout, along with tips for preparing oily fish like trout to bring out the best flavor.

Show Partners:

Umai Dry

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TieBoss

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Overly Dramatic Buck Story & Meat Hunter Passes on a Deer

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 6 Nov 2025 10:00:00 +0000

In this episode, Nick recounts a thrilling hunting experience, detailing the build-up of tension as

he waits for the perfect moment to take a shot at a deer. The narrative captures the emotional

rollercoaster of the hunt, from the initial sighting of the buck to the moment of the shot and the

subsequent celebration with family. The host emphasizes the importance of patience, control,

and the joy of sharing the experience with loved ones.

In addition, his next experience was different. A Spike at 18yds. HE PASSES ON A DEER!

Nick shares his internal struggle regarding a decision he faced while hunting, highlighting the

anxiety and pressure of balancing personal passions with responsibilities. He reflects on the

time constraints he faced due to an upcoming wedding and the implications of his choices on

his hunting experience.

Show Partners:

Umai Dry

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Website: bit.ly/3WhfnnX

TieBoss

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Ep 184 Troy Fowler; Holes in the Bilateral Pneumothorax

dan@sportsmensempire.com (Sportsmen's Empire) — Fri, 24 Oct 2025 02:45:00 +0000

In this episode, The Troy Fowler discusses the critical elements of hunting, focusing on the roles of arrows and bows in the process of taking down deer. The discussion delves into the technical aspects of hunting equipment, particularly the importance of broadheads and inserts, and challenges common misconceptions about what truly contributes to a successful hunt. Troy also informs Nick of why there was no accumulation of blood between muscles, as the holes were not interrupted by other layers of tissue, allowing for more side meat harvest.

Arrows and bows both play crucial roles in hunting, each contributing uniquely to a hunter’s success. The choice of broadhead can significantly impact performance, making it important for hunters to understand the mechanics behind their equipment. Misconceptions about hunting gear often lead to poor decisions in the field, emphasizing the need for proper education and experience. Factors such as the weight of inserts and broadheads must be carefully considered to achieve optimal balance and accuracy. Beyond gear selection, effective hunting also relies on a solid understanding of animal anatomy to ensure ethical and efficient harvests. The debate between the importance of arrows versus bows continues among hunters, but one thing remains clear—quality equipment and a deep knowledge of its use can greatly enhance the hunting experience. Ultimately, hunters who prioritize understanding their gear and continually educate themselves on hunting techniques are the most likely to find consistent success.

Show Partners:

Umai Dry

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5 Steps to Better Quality Venison from the Field

dan@sportsmensempire.com (Nick Otto) — Thu, 9 Oct 2025 09:00:00 +0000

In this episode, Nick Otto discusses five essential steps to ensure the best quality venison after

a successful hunt. He emphasizes the importance of shot placement, quick recovery, thorough

field dressing, proper cleaning and chilling, and effective packing and freezing methods. Each

step is crucial for maintaining the quality of the meat and ensuring a successful outcome from

the hunt.

The hardest part of hunting is often getting on the animal, as it requires patience, skill, and

understanding of wildlife behavior. Once the opportunity arises, shot placement becomes crucial

for ensuring a quick, ethical dispatch and maintaining the quality of the meat. After the shot, a

fast recovery is vital to prevent loss of meat quality. Thorough field dressing helps remove heat

and bacteria, while promptly chilling the meat is essential for preserving its freshness. Proper

cleaning during processing prevents contamination and spoilage, and careful packing and

freezing help avoid freezer burn. Using a vacuum sealer can further maintain meat quality over

time. Throughout the entire process, working in a clean environment and keeping knives sharp

are key to efficient and effective butchering.

Show Partners:

Umai Dry

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Ep 182 Dr. Brent Race; Deactivation of CWD with Bleach

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 25 Sep 2025 09:00:00 +0000

Nick tracks down Dr. Brent Race, a lead scientist from NIH (National Institutes of Health) who worked on the study; Inactivation of chronic wasting disease prions using sodium hypochlorite. The findings are exciting and promising for home or commercial processors who could be butchering infected deer. Using a solution of 40% bleach and a soak of 5 minutes, CWD prions can be inactivated, saving your cutlery, and non-porous cutting surfaces from infecting further butcher jobs, thus having to be pitched. With many parts of the country, including my home county in Michigan, having to face this growing problem that is showing to be very formidable. However, this may be a battle won in the ongoing war of CWD.

Dr. Race explained that deactivating other infectious prion diseases with bleach is “old news”, but no work had been done on CWD in cervides (classification of the deer species) with a bleach treatment. Running several simulations with infected brain matter, stainless steel rods were covered in infectious prions and submerged in different concentrations of bleach along with varying amounts of time. The now treated roda were moved over to a solution of healthy prion material. Activated infectious prions would begin mutating healthy prions, making them infectious. In-activated infectious prions can’t mutate healthy prions, meaning they couldn’t spread the infection.

Article: https://www.nih.gov/news-events/news-releases/household-bleach-inactivates-chronic-wasting-disease-prions

Actual Study (if you enjoy scientific reading):

https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0223659

From the discussion, Huntavore has put together some procedures to think about when cutting up your own deer that could be infected. Mind you these are steps are being proactive, reacting to not knowing your deer is positive for CWD, rather than reactive and scrambling with the news of knowing your deer is positive,

Setup:

Put down a disposable ground covering, like plastic drop cloth or construction paper (the large rolls). Place cutting table on covered area. Might want to avoid the kitchen table.

Proceed cutting up the animal making sure keep cuts in non-porous containers

Bag, seal, wrap, whatever your storing method then box up, freeze, and wait for the results (hardest part). Try to avoid grinding meat at this point.

Clean Up:

Make sure the area is WELL ventilated.

Brush fat, and silverskin, small bits on the ground cover, rollup and bag up.

Wash and scrub both table/cutting boards, and used saws or knives per usual. Removing all remaining macro bits. Rinse and let dry (to not dilute the bleach treatment.

Sack up all sponges/rags/Brillo pads that were used (wait on the test results, if positive, toss with the meat. If ok, they can be used again.)

Mix up a container of 1 to 1 parts water and household bleach. Place all cutlery in the solution, making sure bleach can get to all surfaces. Set a timer for 5 minutes, watch carefully. Pull, rinse, let dry before putting away.

In a spray bottle, filled with full strength bleach, spray down cutting boards or cutting table, as long as they are non porous. Let set for 5-7 minutes, watching the surface so it’s not damaged by the bleach. When time is up, rinse off and let dry.

Show Partners:

Umai Dry

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Ep 181 Sides are Important

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 11 Sep 2025 09:00:00 +0000

In this all over style of conversation, Dan and Nick explore various themes ranging from coaching youth sports to the culinary arts. They discuss the importance of side dishes, innovative cooking techniques, and the joy of simple discoveries like the spork. The conversation also delves into the future of AI in hunting, the versatility of potatoes, and the art of flavor pairing, all while sharing personal anecdotes and recipes that inspire creativity in the kitchen.

Coaching youth sports can be a rewarding experience, while discoveries about ancient civilizations can be truly mind-blowing. Simple things, like a spork, can bring joy to children, and side dishes are essential for enhancing the main course. Innovative cooking techniques can elevate wild game dishes, and even AI’s role in hunting raises interesting ethical questions. Flavor pairing plays a crucial role in creating a successful meal, with potatoes offering countless versatile preparations. Savory oatmeal can also serve as a hearty alternative to traditional sides, and overall, cooking remains an art form that allows for creativity and experimentation.

Show Partners:

Umai Dry

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Ep 180 - Jacob Fether; Feather Archery

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 28 Aug 2025 09:00:00 +0000

Join us as we delve into the inspiring story of Jacob Fether, founder of Feather Archery. Discover how a passion for archery transformed into a thriving business in Hillsdale County, Michigan. From humble beginnings in a pole barn to a bustling pro shop, Jacob shares insights on the challenges and triumphs of building a community-focused archery hub. Whether you're an archery enthusiast or an aspiring entrepreneur, this episode offers valuable lessons on dedication, growth, and the power of word-of-mouth success. Tune in to explore the art of archery and the heart of a business that aims to inspire.

Show Partners:

Umai Dry

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Ep 179 Bradley Royce; WildFoodOutdoors

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 14 Aug 2025 09:00:00 +0000

In this engaging conversation, Nick Otto and Bradley Joyce explore the journey of hunting, conservation, and culinary adventures. Bradley shares his transition from a tech career to becoming an adult onset hunter, emphasizing the importance of wild game in his life. They discuss the Coast Range Collective's mission to promote conservation and community engagement, as well as the culinary techniques that elevate wild game cooking. The conversation highlights the emotional connections to hunting, the evolution of the hunting community, and the significance of sustainable food practices.

Bradley Joyce began hunting as an adult during the pandemic and now documents his journey to inspire others. Through the Coast Range Collective, he focuses on conservation and community engagement. Hunting has not only helped him lose weight and improve his mental health but has also deepened his connection to food. He explores cooking techniques that elevate wild game, noting that bear meat can be cooked safely at lower temperatures than once believed, provided it is cooled quickly after harvest. Bear fat, with its many uses from cooking oil to waterproofing, is another resource he values. By documenting food preparation, Bradley works to connect cultures and communities, reflecting a broader shift in the hunting community toward embracing food sustainability.

Show Partners:

Umai Dry

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Ep 178 Harvesting Nature; The Art of Venison Sausage Making

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 31 Jul 2025 09:00:00 +0000

In this episode, Adam Berkelmans and Justin Townsend join Nick on the show to discuss the intricacies of sausage making, focusing on the newly released book 'The Art of Venison Sausage Making.' They explore the science behind sausage making, essential tips for novices, and the social aspects of the craft. The conversation also delves into various types of sausages, the importance of casings, and the joy of creating unique flavors. The hosts emphasize that sausage making is not only a culinary skill but also a fun and engaging activity that can be enjoyed with friends and family.

Sausage making is both an art and a science, requiring attention to detail and a willingness to learn. One of the most important aspects is keeping all ingredients cold throughout the process to ensure a quality product. For beginners, using pre-made seasonings can simplify the experience and lead to more consistent results. Beyond the technical side, sausage making can also be a social and enjoyable event—perfect for gatherings or "sausage parties" where friends and family come together to learn and create. Experimenting with different flavors, ingredients, and techniques adds a personal touch, while understanding the role and types of casings is crucial for success. The process does demand time and patience, but it's rewarding. For those just getting started, the referenced book serves as an excellent introduction to the craft of sausage making.

Show Partners:

Umai Dry

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Jeff and Parker Stringer; Vantage Point Archery

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 17 Jul 2025 09:00:00 +0000

In this engaging conversation, Parker and Jeff Stringer share their experiences in turkey hunting, the bond between father and son, and their journey into the world of archery equipment manufacturing. They discuss the importance of ethical hunting practices, the science behind broadhead design, and the joy of cooking and enjoying wild game. The episode highlights the significance of family, mentorship, and the values instilled through hunting and archery.

Turkey hunting often brings unexpected successes, but it’s the shared journey—rather than the final outcome—that truly defines the experience. The bond between fathers and sons is strengthened through time spent together in the field, where family traditions are passed down and lasting memories are made. Ethical hunting practices and well-designed broadheads are crucial for responsible sportsmanship and can significantly impact success. Beyond the hunt, simply being in nature provides a sense of peace and fulfillment. Cooking and enjoying wild game enhances the overall experience, connecting hunters more deeply to the food they harvest. Supporting U.S. manufacturing helps bolster local economies and promotes ethical production practices, while customer feedback plays a vital role in driving product innovation and improvement.

Show Partners:

Umai Dry

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Rikki Folger; New Location, New Opportunity

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 3 Jul 2025 09:00:00 +0000

In this episode of the Huntavore Podcast, Nick and guest Ricky Folger discuss her transition from the Rocky Mountains to Florida, exploring new hunting and foraging opportunities. They delve into the challenges of hunting invasive species like iguanas and hogs, the importance of processing game, and the culinary adventures that come with utilizing every part of the animal. Ricky shares her excitement for saltwater fishing and the unique experiences that come with bear hunting and cooking. The conversation wraps up with tips for summer cooking and outdoor dining, emphasizing the joy of being in nature and trying new things.

Rikky is transitioning from the Rocky Mountains to Florida's swamps, and she’s excited to explore foraging and hunting in this new environment. Iguana hunting has proven to be a fun and challenging experience, especially in a state where invasive species like hogs and iguanas are so prevalent. She values the skill of processing game and enjoys teaching new hunters how to break down and cook their harvest. For Rikky, utilizing all parts of the animal is an important aspect of hunting culture. Alongside hunting, she’s taking on the new adventure of saltwater fishing. She also appreciates the culinary value of bear fat, which adds great flavor to dishes. As summer rolls in, she emphasizes the importance of fresh ingredients and outdoor grilling in seasonal cooking.

Show Partners:

Umai Dry

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Jason Thornton; Property Management & Delicious Bounty

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 19 Jun 2025 09:00:00 +0000

In this episode of the Huntavore Podcast, the hosts discuss their summer adventures, focusing on turkey hunting experiences in Louisiana, the challenges faced by turkey populations, and the importance of conservation efforts. They share insights on hunting techniques, cooking wild turkey, and the significance of meal prep for busy lifestyles. The conversation also touches on managing feral hog populations and the strategies hunters employ to maintain wildlife balance.

The start of summer brings a blend of family responsibilities and outdoor adventures. In Louisiana, turkey season presents unique challenges due to difficult terrain and intense hunting pressure. Conservation efforts are essential to sustaining turkey populations and their habitats, with hunters playing a key role in wildlife management and preservation. Success during turkey season often depends on using effective hunting techniques. When it comes to preparing wild turkey, different cooking methods are required compared to domestic poultry, making meal prep and planning especially important for busy families who want to enjoy wild game. At the same time, controlling feral hog populations is vital for protecting turkey habitats. The use of modern technology, such as thermal scopes, can aid in hunting efforts but demands proper skill and practice. Ultimately, selecting the right game and preparation methods can significantly enhance the culinary experience.

Show Partners:

Umai Dry

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Summer Is Here! Smoked Wild Boar Carnitas!

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 5 Jun 2025 09:00:00 +0000

In this episode of the Huntavore Podcast, the host reflects on the transition from the school year to summer, discussing the challenges of balancing family life, work, and podcasting. The conversation shifts to the joys of cooking with wild game, particularly focusing on the preparation of smoked carnitas. The host shares insights on the cooking process, including seasoning and techniques, and concludes with thoughts on batch cooking and creating taquitos for easy meals.

Show Partners:

Umai Dry

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TieBoss

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So I bought A Boat

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 15 May 2025 09:00:00 +0000

In this episode, Nick shares his journey of purchasing a boat, emphasizing the importance of family bonding through outdoor activities like fishing. He recounts the story behind the boat's history, the excitement of first experiences on the water with his sons, and future plans for upgrades and adventures. The conversation highlights the joys and challenges of boat ownership, as well as the significance of creating lasting memories with family.

Show Partners:

Umai Dry

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Fishavore? Beginner DIY Surf Fishing

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 1 May 2025 09:00:00 +0000

In this episode, the host shares personal experiences related to archery education, hunting camps, culinary adventures in Puerto Rico, and a new venture into fishing. The conversation highlights the joy of teaching archery to young students, the camaraderie found in hunting camps, the importance of field-to-plate culinary experiences, and the challenges and excitement of learning to fish from the beach. In this episode, the host shares his exhilarating experiences of saltwater fishing in Puerto Rico, detailing the thrill of catching various fish species, including a juvenile tarpon and mutton snapper. He recounts the challenges faced while navigating the surf and riptides, the joy of culinary creations from his catch, and the excitement of acquiring a new fishing boat for future adventures.

Teaching archery to kids fosters excitement and engagement while instilling values like effort and perseverance. Learning new outdoor skills can be both fulfilling and fun, especially when shared with others. The camaraderie found in hunting camps and the joy of sharing adventures with friends enrich the overall outdoor experience. Fishing, in particular, offers a mix of challenges and rewards—it demands patience, practice, adaptability, and thorough preparation. The thrill of catching a fish, such as a tarpon or a prized mutton snapper, is exhilarating and memorable. Saltwater fishing introduces unique obstacles like riptides and shifting ocean currents, requiring knowledge and calmness. A well-maintained fishing boat opens new opportunities for exploration, while properly cared-for gear ensures safety and success. Field-to-plate dining and creative culinary experiences deepen one’s appreciation for local resources and the food we gather ourselves. Whether on the beach or out at sea, fishing not only connects us to nature but also builds lasting bonds through shared stories and experiences.

Show Partners:

Umai Dry

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Traveling Home from Hog Camp

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 17 Apr 2025 09:00:00 +0000

In this episode, Nick and chauffeur Nate Roseveld of Michigan Wild Podcast, reflect on their recent experience at Hog Camp 2025, discussing their hunting successes, the camaraderie among participants, and the challenges they faced during the hunt. They share stories of record-breaking hunts, the thrill of the chase, and the importance of teamwork. Additionally, they delve into the difficulties encountered in meat processing and preservation, highlighting lessons learned for future hunts. In this episode, the hosts discuss their recent experiences with hunting and meat processing, including the challenges they faced and the lessons learned. They explore innovative strategies for meat preservation and processing, emphasizing the importance of preparation and teamwork. The conversation transitions to the introduction of ROAM, a new initiative aimed at showcasing diverse hunting experiences and fostering a community of outdoor enthusiasts. The hosts also reflect on the challenges of capturing their adventures on camera, highlighting the importance of storytelling in the outdoor space.

Show Partners:

Umai Dry

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TieBoss

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New Property, Same Feral Hog Problem with John Hudspeth

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 27 Mar 2025 09:00:00 +0000

In this episode, real estate agent and new landowner John Hudspeth shares his journey into managing property in Oklahoma. With the flexibility of his work, John has taken on the challenge of maintaining food plots, learning firsthand how strategies and equipment vary based on land size. The discussion explores the unpredictable nature of hunting, the ongoing battle against destructive wild hogs, and the importance of sustainable wildlife management.

The hosts also dive into the art of cooking wild game, emphasizing the care needed to ensure high-quality meals. From creative solutions for land management to the role of community support in successful hunting, this conversation highlights the rewards and challenges of being a responsible hunter and landowner. Tune in for valuable insights, entertaining stories, and practical tips for managing land and game.

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Umai Dry

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Jason Tietz of Firecraft

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 6 Mar 2025 10:00:00 +0000

In this engaging conversation, the hosts discuss various themes surrounding outdoor equipment design, teaching methods in bowling, and the balance between functionality and aesthetics in everyday carry items. They explore the journey of transitioning from traditional gear to innovative designs, emphasizing the importance of quality and personal experiences in the bushcraft community. In this engaging conversation, Jason from Tietz Design shares insights on knife maintenance, innovative hunting gear solutions, and the importance of learning through experience. He discusses the evolution of knife technology, the creation of a versatile field scalpel, and culinary traditions surrounding venison recipes. The dialogue emphasizes problem-solving in product design and the significance of having the right tools for outdoor adventures.

Takeaways:

Technical glitches can lead to unexpected opportunities.
Teaching bowling involves creative methods to engage students.
Everyday carry items should be functional and well-designed.
Personal experiences shape the evolution of outdoor gear.
Balancing aesthetics and functionality is crucial in product design.
Bushcraft skills enhance self-sufficiency in the outdoors.
Innovative designs can improve traditional tools.
Quality materials are essential for durability in outdoor gear.
Tradition and modernity can coexist in tool design.
Feedback is vital for refining product designs. Knife maintenance is crucial for optimal performance.
Experience teaches valuable lessons in hunting and gear usage.
Innovative solutions can enhance hunting efficiency.
Problem-solving is key in product design and development.
Culinary traditions add nostalgia to hunting experiences.
Versatile tools can simplify outdoor tasks.
Understanding gear limitations helps in making informed choices.
Learning from past mistakes leads to better solutions.
Quality over quantity is essential in gear selection.
Sharing knowledge and experiences enriches the hunting community.

Show Partners:

Umai Dry

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Huntavore's 4 Sportsmen's Standards for Kids

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 20 Feb 2025 10:00:00 +0000

In this episode, the host reflects on the recent wrestling season with his children, sharing the emotional highs and lows of coaching and competing. He transitions into discussing culinary experiences with wild game, emphasizing the importance of utilizing their harvest. The conversation shifts to ice fishing plans and the excitement of introducing his children to this new activity. The host expresses his desire to raise future hunters and anglers, outlining the teaching standards he aims to instill in his children regarding outdoor activities. He concludes by highlighting the significance of spending time in nature and the lessons learned through these experiences.

The 4 Sportsmen Standards:

Hunting and Fishing is a lifestyle with the ultimate goal of acquiring food.
The “Hunt” is a Testament of Experiential Learning, not a sport.
Consistent practice hones the skill to be quick and accurate, persevering the harvest
No matter the outcome, harvest or not, time spent in the wilderness is good for the soul

Show Partners

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Chewing the Fat with John Smith

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 6 Feb 2025 06:00:00 +0000

Nick and Dustin are joined by their good friends John Smith. John is an avid woodsman whose skill set goes beyond any normal guy's understanding. The guys break down the last bit turkey action, morels and false morels, and the ins and outs of trapping here in Michigan. A very insightful episode.

Takeaways:

Talking turkeys.
Hunting with the girls
Talking kids and family
Talking morels Nick finds one lone half free. Good year. 400+. Weather played out well this year
Mushroom forums
Talking whitetails.
Got started with rabbit and squirrel
Average season was 300 hour seasons
Food plots, property management, screening food plots.
Be out there consistently or not at all. Small parcel tactic.
Talking summer shooting. Bows and total Archery challenge.
Daughter first challenge and tracking.
Trapping. Growing up trapping for fur.
Doing nuisance control for beaver and coyote.
Talking snares and body grippers
Try to keep them scent free.
Selling furs
Beaver. Cutting out of the round?
Beaver recipe. Beaver tail.
Beaver tail beans?
Bow setup. Shooting the 2009 Captain.
Rage 2 blade
Bow weights
Bottom of the brisket inside or 5
Frying mushrooms. Making it good for everyone. Batter is key.
Tenderloin and backstrap. Frying steaks
Hit it in the batter flip and retrieve. Some sort of greens on the side.

Show Partners:

Umai Dry

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Fillets From Under The Ice

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 23 Jan 2025 10:00:00 +0000

In this episode, Nick Otto shares his experiences ice fishing in Michigan with his family. He discusses the challenges and joys of ice fishing, including the techniques he learned for catching fish, the process of filleting them, and the excitement of cooking the catch. The conversation highlights the importance of family bonding through outdoor activities and the satisfaction of preparing and enjoying a meal together.

Takeaways:

Ice fishing can be a fun family activity.
Using electronics can enhance the fishing experience.
Filleting fish requires practice and technique.
Preparing for fishing trips involves gathering the right gear.
Cooking fish with pickle brine keeps it moist and flavorful.
Sweet potato fries can be made crispy with a double fry method.
Family bonding is strengthened through shared outdoor experiences.
Learning from mistakes is part of the fishing journey.
Being efficient with gear is crucial for a successful trip.
The joy of catching and cooking your own food is rewarding.

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Post Deer Season Life with Dan Johnson

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 16 Jan 2025 10:00:00 +0000

In this conversation, Nick and Dan Johnson delve into various themes surrounding hunting, parenting, and the dynamics of family life. They explore the end of deer season, the challenges and joys of parenting, and the importance of listening to children. The discussion also touches on Dan's venture into the swag game with his apparel line, Full Sneak Gear, and the humorous yet relatable experiences of being a father. As they share stories from their hunting adventures, they reflect on the balance between personal pursuits and family responsibilities, ultimately emphasizing the significance of building strong relationships with their children. In this conversation, Dan Johnson reflects on the end of the Iowa hunting season, sharing his experiences and emotions as he wraps up his hunting activities. He discusses his achievements, including successfully hunting a mule deer, and how this has shaped his perspective on future hunting goals. The conversation also delves into the planning for upcoming hunting seasons, including strategies for processing game and cooking wild game meals for his family. Dan emphasizes the importance of efficiency in meal preparation and the joy of sharing these experiences with his children. In this engaging conversation, Nick Otto and Dan Johnson explore various themes surrounding family meals, nutrition, and the ethics of hunting. They discuss the importance of protein in their diets, the process of meat production, and the differences in taste between mule deer and whitetail. The conversation also touches on wine pairings with wild game and the deeper connection hunters have with the animals they harvest, emphasizing the importance of using every part of the animal and the ethical considerations of meat consumption.

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Field to Plate, It's Worth The Effort

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 2 Jan 2025 10:00:00 +0000

In this engaging conversation, Nick and Andrew Muntz reflect on the holiday season, sharing personal anecdotes and experiences related to hunting and cooking. They discuss the challenges faced during the hunting season, including weather conditions and tracking difficulties. The conversation also delves into culinary adventures, particularly focusing on Andrew's Italian wedding soup recipe, showcasing the blend of personal history and family traditions in cooking. In this engaging conversation, Nick and Andrew explore the themes of adapting to life changes through cooking, the importance of real food, and the connection to quality meat sources. They delve into the therapeutic aspects of baking, particularly sourdough, and the rewarding experience of self-sufficiency from field to table. The discussion also touches on the shift towards homesteading and the joys and challenges of parenting, all while sharing personal anecdotes and insights.

Hunting seasons can vary greatly based on location and conditions.
Tracking wounded deer can be a challenging experience for hunters.
Sharing hunting stories can create a sense of camaraderie among hunters.
Cooking can be a way to connect with family traditions and memories.
Venison can be a versatile ingredient in various recipes.
The importance of meal prepping for busy lifestyles.
Using wild game in cooking can enhance flavor and nutrition.
Hunting experiences often come with unexpected challenges and lessons.
The joy of cooking can be amplified by sharing meals with loved ones. Cooking can be a way to
adapt to life changes.
Batch cooking can save time and provide healthy meals.
Real food is essential for family health and well-being.
Knowing where your meat comes from is crucial.
Hunting and raising chickens can lead to a homesteading lifestyle.
Baking, especially sourdough, can be therapeutic.
Self-sufficiency brings a rewarding sense of accomplishment.
Parenting involves learning and adapting to children's needs.
Life lessons can come from unexpected conversations with kids.
Homesteading is becoming a new trend among millennials.

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Steak is Not Just Steak

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 12 Dec 2024 10:00:00 +0000

On this episode of Huntavore, Nick takes a dive into venison steak. It's a go-to meal for a lot of hunters. However, Steak can be a lot of different things; classically seared backstrap, to a breaded cube steak. Come along with Nick as he breaks down variations of steak, maybe we can change up your approach to a favorite cut, on this episode of Huntavore.

In this episode, Nick Otto reflects on his podcasting journey, shares updates from the hunting season, and recounts his experiences at deer camp, including cooking and family adventures. He delves into the various ways to prepare venison steaks, categorizing them into classic, tied, butterflied, and tenderized methods, while emphasizing the importance of proper cooking techniques and seasoning.

Takeaways:

Hunting is a family bonding experience.
Deer camp is about camaraderie and cooking.
Marinating enhances the flavor of wild game.
Different cuts of meat can be prepared in various ways.
Understanding steak categories helps in cooking.
Tenderizing meat can improve its texture.
Cooking techniques can elevate wild game dishes.
Pre-seasoning meat enhances flavor.

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Meet Your Meat, with Kriss Abigail

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 28 Nov 2024 10:00:00 +0000

On this episode of Huntavore, Nick is joined by Kriss Abigail, Wildgame butcher and meat cutter, whose passionate about connecting hunters with their harvest. Kriss shares her past and upbringing which ties directly into her profession. Photographer gone Butcher, meat is more then just food to Kriss, its a snapshot of the animal that now gets honored by every meal made. We unpack why Thanksgiving is special to both of us, explore her brand “Meet Your Meat”, and finish out with a super easy marinade to use on some heart tacos. A very thankful chat on this episode of Huntavore.

Nick and Kriss Abigail explore the themes of gratitude, cultural heritage, and the journey into butchery. They discuss the significance of Thanksgiving, the influence of family traditions, and the importance of honoring the animals that provide sustenance. Kriss shares her personal journey from photography to butchery, emphasizing the connection between hunters and their food. The conversation highlights the need for educated consumers in the hunting community and the value of individual processing over batch processing. In this conversation, Nick Otto and Kriss Abigail explore the deep emotional connections that hunters have with their craft, the importance of understanding where our food comes from, and the role of hunting in conservation and community building. Kriss shares her journey in creating 'Meet Your Meat', an initiative aimed at educating people about butchery and the relationship between hunters and their food. They discuss the empowerment of novice hunters, the significance of stewardship in hunting, and how the act of hunting can foster a sense of purpose and community through shared meals and experiences.

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Iowa Muzzleloader Success

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 14 Nov 2024 13:57:49 +0000

On this episode of Huntavore, Nick calls up good buddy from Iowa, Kent Boucher. Kent recently connected with a giant deer during the short window of a muzzleloader season in Iowa. Like any good story, it takes twists and turns, and boy does this tale does many. Nick and Kent also catch up on many different things along the way, encouraging each other and hopefully you to keep hunting, and keep perspective when your own season’s story isn’t picturesque. A very, let’s keep hunting episode of Huntavore.

In this conversation, Nick Otto and Kent Boucher discuss the challenges of the current hunting season, particularly focusing on the impact of weather and EHD on deer populations. They reflect on the emotional aspects of hunting, including the influence of social media on perceptions of success and the pressure it creates. Kent shares his experiences during the early muzzleloader season, detailing the ups and downs of hunting, including missed opportunities and the importance of preparation and patience. The conversation highlights the journey of a first-generation hunter and the lessons learned along the way. In this engaging conversation, Kent Boucher shares his experiences and insights on hunting, balancing family life, and the importance of patience and understanding the land. He discusses the challenges faced during the hunting season, the thrill of success, and the support from his wife and community. The conversation also touches on the deeper meaning of hunting beyond just the act itself, emphasizing the importance of connection to nature and family. In this engaging conversation, Nick Otto and Kent Boucher explore the unique subculture of hunting in Michigan, emphasizing the importance of utilizing every part of the deer. They discuss creative butchering techniques, the significance of sharp knives, and innovative uses for deer fat, including cooking and soap making. The conversation highlights the value of family traditions and the joy of celebrating the harvest, reinforcing the idea of waste not, want not in the hunting community.

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Making The Best Of The Current Situation

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 31 Oct 2024 09:00:00 +0000

On this episode Huntavore, Nick is making the best of a current situation. I’m sure like a lot of busy dad’s, the opportunity to get on hunts has been few and far between. With only a handful of sits, Nick is biding his time. While in this hunting purgatory, he has had the opportunity to assist successful hunters. Two hunters hired Nick to process their 2 New Mexico bull elk. He goes on his approach and how it is the biggest wildgame process he’s ever done. Nick also helped salvage a young whitetail buck that his brother in law hit. A bit of a sobering dose of reality, yet something that can be relatable, on this episode of Huntavore.

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Halfass Offgrid with Chris Bain

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 17 Oct 2024 11:29:19 +0000

On this episode of Huntavore, Nick gets a hold of Chris Bain, a native of North Idaho. Chris is on a journey we all dream about, going off grid. Building our own creature comforts, getting our essentials in order, and living off the land. Chris can tell ya, it's a one step at a time process. Come along on a great discussion about self sufficiency on this episode of Huntavore.

Chris Bain comes on the podcast and discuss the journey of off-grid living, the challenges faced, and the resurgence of meat hunting. They explore sustainable practices in hunting and gardening, share recipes for cooking wild game, and emphasize the importance of utilizing every part of the harvest. The discussion also touches on emergency preparedness and the infrastructure challenges of rural living, culminating in a shared passion for community and the joys of self-sufficiency.

Takeaways

Meat hunting is experiencing a resurgence as people seek to utilize their harvests more fully.
Off-grid living presents unique challenges, including infrastructure and emergency preparedness.
Sustainable practices in hunting and gardening are essential for self-sufficiency.
Cooking wild game can be simple and rewarding, with many recipes to explore.
Community sharing of resources and knowledge enhances the off-grid experience.
The importance of knowing where your food comes from has grown post-COVID.
Utilizing every part of the animal is crucial for reducing waste.
Hunting experiences vary by region, with different species available.
The connection to nature and self-sufficiency is a driving force for many.
There is a growing interest in learning how to process and cook wild game.

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Hardcore Carnivore with Jess Pryles

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 3 Oct 2024 09:00:00 +0000

On this episode of Huntavore, Nick is joined by the Hardcore Carnivore herself, Jess Pryles. Jess shares her knowledge of understanding meat and why it's still difficult to get hard evidence on wildgame. Together they unpack aging, both wet and dry, Using a lactic acid spray, and how different cuts work better with different cooking methods. Jess also has a special surprise slated for this fall. Lots of great info on this episode of Huntavore.

In this conversation, Nick Otto interviews Jess Pryles, also known as the Hardcore Carnivore, about her experience studying meat science at Iowa State University and her expertise in wild game cooking. They discuss the challenges of applying meat science principles to wild game due to the lack of controlled conditions and variability in hunting. They also touch on topics such as the increasing cost of meat, the importance of understanding meat quality, and the role of temperature control in preserving the flavor of game meat. In this conversation, Jess and Nick discuss the importance of properly handling and caring for game meat after a successful hunt. They cover topics such as the hanging process, the use of lactic acid spray, the benefits of aging meat, and the different cuts of meat and how to best utilize them. They also touch on the idea of barbecuing venison and the upcoming show 'Hardcore Carnivore' hosted by Jess Pryles.

Studying meat science can provide valuable insights into the safety and quality of meat, including wild game.
Applying meat science principles to wild game is challenging due to the lack of controlled conditions and variability in hunting.
The cost of meat is increasing, and consumers need to be aware of the factors that affect meat quality.
Temperature control is crucial in preserving the flavor and juiciness of game meat.
Understanding the factors that influence meat quality can help home cooks and hunters make informed decisions. Properly handling and caring for game meat is crucial to ensure its quality and taste.
The hanging process and the use of lactic acid spray can help preserve and enhance the meat.
Aging meat, whether through hanging or vacuum sealing, can tenderize and concentrate flavors.
Different cuts of meat require different cooking methods and can be used in various dishes.
Barbecuing venison can be challenging due to its leanness, but there are ways to make it flavorful and moist.
Jess Pryles has a show called 'Hardcore Carnivore' on the Outdoor Channel, where she explores different aspects of meat and cooking.

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Chaos Farms with Anna Borgman

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 19 Sep 2024 09:00:00 +0000

On this episode of Huntavore. Nick chats with Anna Borgman of Chaos Farms. Anna and her boyfriend Jesse took a huge leap in starting their own custom exempt shop. Butchering animals for the community and processing wild game for hunters. Nick and Anna talk shop for a while, as we hear the story of how Chaos came to be. Nick asks some butchering specific questions as he prepares his garage for deer. Anna lays out what would be ideal for hunters to do, before bringing their animals to processing. A lot of info here to digest on this episode of Huntavore.

Anna Borgman, owner of Chaos Farm and Butchering in Montana, discusses her journey as a small business owner in the domestic and wild game slaughter industry. She emphasizes the importance of taking care of the meat from the moment of harvest, including leaving the hide on to protect the meat and being mindful of cleanliness. Anna also talks about the challenges and rewards of offering sausage making services and the need for proper equipment like grinders and stuffers. She shares her passion for providing high-quality cuts of meat to her customers and the importance of pre-planning and careful butchering techniques. In this conversation, Anna Borgman and Nick Otto discuss the process of setting up a shop for meat processing. They talk about designing the shop layout, using hoists and cutting tables, and the importance of having a dedicated space for processing. They also discuss the use of chemicals for cleaning and sanitizing, the importance of sharp knives, and the satisfaction of providing high-quality meat to customers. Anna shares her favorite meal, which is slow-braised beef cheeks.

Takeaways:

Take care of the meat from the moment of harvest by leaving the hide on to protect it and being mindful of cleanliness.
Invest in proper equipment like grinders and stuffers to make the butchering process more efficient and enjoyable.
Offering sausage making services can be a profitable addition to a processing business.
Pre-planning and careful butchering techniques are essential for providing high-quality cuts of meat.
Understanding the different regulations and inspections for domestic and wild game slaughter is crucial for operating a successful processing business. Designing a shop layout for meat processing involves considering the equipment needed, such as hoists and cutting tables.
Using the right cleaning chemicals, such as Dawn soap and bleach, is important for maintaining a clean and sanitary processing environment.
Having sharp knives is crucial for efficient and safe meat processing.
Beef cheeks are a delicious and underrated cut of meat that can be slow-braised for a tender and flavorful meal.

Listeners can find more information about Anna Borgman and her farm on her Instagram accounts: @annaborgman and @chaosfarmsmt.

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Michigan Meat Hunters Needed with Nate Roseveld

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 5 Sep 2024 09:00:00 +0000

On this episode of Huntavore, Nick calls up good friend Nate Roseveld of the Michigan Wild Podcast. Nate recently dug in deep to the new Michigan deer hunting regulations on one of his episodes, and Nick wanted to get a better understanding. From the looks of things, the DNR is in need of some meat hunters. Does are up, harvests are down, its time we fill those freezers once again, on this episode of Huntavore.

Nick and Nate Roosevelt discuss the upcoming hunting season in Michigan and the recent changes in legislation regarding deer hunting. They talk about the importance of shooting does to manage the deer population and the challenges of getting hunters to embrace doe harvest. They also touch on the concerns about the National Resources Commission making decisions that could impact the deer herd and the need for hunters to adapt to these changes. Overall, the conversation highlights the need for education, communication, and collaboration among hunters to ensure the sustainability of the deer population. In this conversation, Nate and Nick discuss the importance of shooting does in deer hunting. They emphasize the need to make killing does cool again and encourage young hunters to start with shooting does. They also discuss the challenges of managing the deer population, including the impact of CWD and the need for testing before donating deer meat. The conversation concludes with a discussion about their recent pig hunting trip and plans for cooking and sharing the wild pork.

Takeaways:

Shooting does is important for managing the deer population and maintaining a healthy balance.
There is a need for education and communication to encourage hunters to embrace doe harvest.
The National Resources Commission has the power to make decisions that impact the deer herd, and hunters need to adapt to these changes.
Collaboration among hunters is crucial for the sustainability of the deer population and the future of hunting. Encouraging young hunters to start with shooting does can help them learn and appreciate the importance of managing the deer population.
Killing does is just as important and meaningful as shooting bucks, and it can contribute to the overall health of the deer herd.
Testing for CWD and the challenges of donating deer meat can create obstacles in managing the deer population.
Pig hunting can be a fun and effective way to control the pig population and provide a bounty of wild pork.
Taking advantage of opportunities to hunt and harvest does can help address the overpopulation of deer in certain areas.

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Emperor's Table Series: Antler Up with Jeremy

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 22 Aug 2024 09:00:00 +0000

On this episode of Huntavore, Nick is joined by fellow Sportsmen’s Empire Podcaster, Jeremy Dinsmore. Jeremy is host of the Antler Up Podcast and hails from Pennsylvania. The guys first unpack some of the archery season preparations. Jeremy tells the tale of how he gained back confidence in the stand, a story we can all relate with. Then we head into the kitchen, where both guys can agree, processing deer to fit your family needs goes a long way, even if that includes mostly grind. Get ready for a great story, and noteworthy tips on this episode of Huntavore.

Nick and Jeremy discuss various topics related to hunting and archery. They start by talking about their morning routines and the challenges of maintaining a clean house with kids. Then, they dive into the topic of post-shot processes and the different approaches to processing and butchering game. They also touch on Jeremy's archery setup and the importance of practicing with your hunting equipment. The conversation concludes with a discussion about the recent Mountain Archery Fest event and the benefits of participating in 3D archery shoots. In this conversation, Jeremy discusses what comes after a successful shot in hunting, including field dressing the deer and deciding whether to take it to a processor or process it at home. He shares his experience of last year, where he took three deer to a processor and processed two at home. Jeremy also talks about the different cuts of meat he keeps, such as neck and shoulder roasts, ground meat for tacos and spaghetti, and loins and backstraps for steaks. He also shares his recipe for making jerky and his favorite dish to bring to a potluck.

Takeaways

There are different approaches to processing and butchering game, including using a processor or doing it yourself. Each method has its pros and cons.

Practicing with your hunting equipment, including your bow and arrows, is crucial for accuracy and confidence in the field.

Participating in 3D archery shoots, such as the Mountain Archery Fest, can provide valuable practice and simulate real hunting scenarios.

Building confidence and honing your skills as a hunter takes time and effort, but it's a rewarding journey that leads to success in the field. After a successful shot, hunters need to field dress the deer and decide whether to take it to a processor or process it at home.

Different cuts of meat can be kept, such as neck and shoulder roasts, ground meat for tacos and spaghetti, and loins and backstraps for steaks.

Jerky can be made by brining the meat and then smoking it in a smoker.

A favorite dish to bring to a potluck could be Mississippi chuck roast served on a bun.

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The Importance of Knowing Where Food Comes From

dan@sportsmensempire.com (Nick Otto) — Thu, 8 Aug 2024 09:00:00 +0000

On this episode of Huntavore, we touch on the fundamental question we all have, as people heavily involved with what is on our plate: Where does my food come from? Nick is joined by chef Adam Diltz, who sheds light on why knowing about his dishes is so important. Along with health and wellness, it brings an understanding of history and valuing the wholeness of what is presented on the plate. So come along on this chat, on this episode of Huntavore.

Chef Adam Diltz, owner of Elwood Restaurant, discusses his passion for food and the importance of knowing where our food comes from. He emphasizes the value of using every part of an animal and the cultural shift away from this mindset. Chef Diltz also talks about his involvement in teaching culinary skills to aspiring chefs and the importance of hands-on experience. He shares his approach to cooking fish, including utilizing the head and collar for dishes like hamachi collar and salmon head soup. Adam Diltz and Nick Otto discuss various ways to utilize different parts of fish and meat to minimize waste and maximize flavor. They talk about making fish soup from fish heads, using fish collars and heads to make fish cakes, and repurposing fish trimmings for salmon tartare. They also touch on the trend of reducing the quantity of red meat and focusing on higher quality cuts, such as grass-fed beef and wagyu. The conversation concludes with a discussion on cooking and enjoying offal, specifically heart dishes.

Takeaways

Knowing where our food comes from and using every part of an animal is important

Culinary education and hands-on experience are valuable for aspiring chefs

Utilizing the head and collar of fish can create delicious dishes like hamachi collar and salmon head soup Utilizing different parts of fish and meat can help minimize waste and maximize flavor.

Fish heads and collars can be used to make fish soup and fish cakes.

Trimmings from fish can be repurposed for dishes like salmon tartare.

There is a trend of reducing the quantity of red meat and focusing on higher quality cuts.

Offal, such as heart, can be delicious and should not be overlooked in cooking.

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Fish Fry with Mike Fitzgerald

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 25 Jul 2024 14:38:10 +0000

On this episode of Huntavore, Nick talks with friend and first ever guest on the podcast, Mike

Fitzgerald. Mike and Nick turn their attention to one of the best summertime celebrations, a fish

fry. The guys break down their methods, both party style and shore lunch. Mike finishes the

episode with a classic Canadian dish that is comforting anytime of year. Get that oil hot, and

have the dipper ready, for this episode of Huntavore.

In this conversation, Nick Otto and Mike Fitzgerald discuss various topics related to

homesteading, fishing, and cooking. They talk about Mike's move to Nova Scotia, his

aspirations for self-sustainability, and his experiences with ice fishing. They also discuss the

different methods of catching gar fish and the challenges of cleaning and cooking them. They

share their favorite techniques for preparing fish fillets, including wet batter and pickle brine

marination. In this conversation, Nick and Mike discuss various techniques and tips for cooking

fish, specifically focusing on fish frys. They cover topics such as brining fish, breading and frying

techniques, the importance of temperature control, and the use of sauces. They also touch on

grilling fish and the Japanese method of dispatching fish called Ikejime. Mike shares his recent

favorite meal of slow-cooked duck legs in French onion soup, served with french fries and

gravy.

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Dish Mastery with Adam Berkelmans

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 11 Jul 2024 11:57:16 +0000

On this episode of Huntavore, Nick is joined by recipe guru, Adam Berkelmans. Adam is the

author of hundreds of recipes and dishes, however our focus isn't on the recipe itself, but a

mastered dish. The guys talk about a couple of their favorites where they have made changes

and different variations to make the dish their own. Mastery is more than following the list, but

tweaking the list, going with your gut, and taking things to another level. Get ready to add a bit

of this, and a pinch of that, on this episode of Huntavore.

The conversation explores the process of mastering a recipe and making it one's own. The

hosts discuss the idea that a recipe is a living thing that can be adapted and changed to suit

personal preferences. They share their experiences of experimenting with different dishes and

making adjustments to create their own unique versions. The conversation also touches on the

importance of persistence and not giving up when trying to perfect a recipe. They highlight the

need to master the basic recipe before venturing into more complex variations. In this

conversation, Nick Otto and Adam discuss the importance of observation and adaptation in

cooking wild game. They emphasize the need to experiment with flavors and techniques to

create unique and delicious dishes. They also discuss the challenges of cooking older animals,

such as roosters, and provide tips for making them tender and flavorful. Adam shares his

expertise in cooking wild game and offers resources for further exploration.

Takeaways

A recipe is a living thing that can be adapted and changed to suit personal preferences.

Mastering a recipe involves making adjustments and experimenting to create a unique version.

Persistence is key when trying to perfect a recipe.

It is important to master the basic recipe before venturing into more complex variations.

Observation and adaptation are key in cooking wild game

Experiment with flavors and techniques to create unique dishes

Cooking older animals, like roosters, can be challenging but rewarding

Use resources like websites and podcasts to learn new recipes and techniques

Show Partners:

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6 Years of Huntavore

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 20 Jun 2024 11:49:42 +0000

On this episode of Huntavore, Nick continues to talk in 3rd person tense even after 6 years of

making podcast episodes. He shares his gratitude and thanks to the listeners, followers,

friends, and even the critics of the show. Nick also explains his plans for a triple seared style

backstrap at the campground this weekend. A bit of reminiscing and celebration on this episode

of Huntavore.

6 years and 150 episodes of Huntavore has been such a blast to research, schedule guests,

and lecture on audio recording for others to hear. My journey has taken me places, challenged

my thinking of food and what it means, and brought me face to face (digitally) with very

knowledgeable people in the hunting and culinary world. I have stuck with my roots “no ego, no

status” to keep me humble, and not lost sight of my mission “to celebrate my hunting and fishing

lifestyle, with the consumption and utilization of my wildgame”. I understood this is a niche area

of interest, and the people who I have been blessed to interact with share so much of my own

passion. Huge thanks goes out to my listeners, followers, friends, and critics who have

challenged me, encouraged me, and listened to what I have to say. Cheers to 6 years, and a

toast to many more on the horizon.

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Burgers: Proper Patty Production

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 6 Jun 2024 09:00:00 +0000

On this episode of Huntavore, Nick gets into the weeds of making a perfect burger. Well, burger patties that is. He provides detailed insights into the process of preparing and grilling a burger, emphasizing the importance of proper patty formation and cooking techniques. Nick also lays out his bow and arrow setup for Michigan TAC, and is excited to share about his shoulder mount of the buck he got last fall. All this and more on this episode of Huntavore. Prop r patty formation is crucial for a successful burger. The incorporation of fat, the use of a dimple in the middle, and allowing the patty to rest in the fridge are key steps. High heat searing and strategic flipping are essential for achieving the perfect burger texture and flavor Nick's passion for deer hunting and the upcoming deer camp trip highlight his love for the outdoors and the camaraderie of hunting with friends. The conversation provides valuable insights for burger enthusiasts and outdoor enthusiasts alike, offering practical tips and personal experiences. Nick's detailed explanation of burger preparation and grilling techniques demonstrates his expertise and passion for the art of making a great burger.
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Outdoor Cooking Season is Here!

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 23 May 2024 09:00:00 +0000

On this episode of Huntavore, Nick discusses his love for outdoor cooking and the simplicity and joy it brings. He shares his experience of cooking a birthday meal on his charcoal grill, emphasizing the pleasure of cooking over live flame and the control it offers. He also talks about the wear and tear that outdoor cooking equipment experiences and the importance of replacing consumable parts. Nick provides tips for cleaning and maintaining grills and griddles, highlighting the need for regular maintenance to ensure optimal performance. So light the charcoal and click those tongs, it's time for a grill side episode of Huntavore.

Takeaways:

Outdoor cooking over live flame brings a sense of simplicity and joy.
Regular maintenance and replacement of consumable parts are necessary for optimal
performance of outdoor cooking equipment.
Cleaning and seasoning grills and griddles is essential to remove rust and maintain a non-stick
surface.
Cooking outside allows for a more hands-on and sensory experience, enhancing the enjoyment
of the cooking process.

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The Humble Mid-Shoulder Roast

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 9 May 2024 09:00:00 +0000

On this Episode of Huntavore, Nick attempts to give some credit to the Venison Mid-Shoulder

Roast. Between the blade and the shank, this primal cut is a BBQer and Stew maker's dream.

However, it can get overlooked, but longer is going to be the last cut out of the freezer. Get

your smokers lit, and your humerus roasts thawed for an in depth episode of Huntavore.

In this episode of Huntivore, Nick discusses the overlooked but versatile venison mid shoulder

roast. He highlights its value as a barbecue and stew cut and explores various cooking

methods. Nick shares his plans to smoke and shred the mid roasts, as well as ideas for using

them in dishes like sandwiches and hand pies. He emphasizes the tenderness and flavor that

can be achieved with this cut, making it a great option for barbecues and hearty stews.

Takeaways

The venison mid shoulder roast is an underrated cut that offers versatility and value.

It is ideal for barbecuing, smoking, and making hearty stews.

The mid roast has a unique bone structure that adds flavor and holds the meat together.

It can be easily shredded and used in dishes like sandwiches and hand pies.

The mid roast requires a shorter cooking time compared to other cuts, making it a convenient

option for quick meals.

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Emperor’s Table Series: Brain Halbleib & Migration Waterfowl Podcast

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 25 Apr 2024 09:00:00 +0000

On this episode of Huntavore, Nick is joined by newcomer to Sportsmen’s Empire, Brian

Halbleib of the Migration Waterfowl Podcast. Nick is a novice waterfowler but does love a

quality prepared duck or goose. Nick probes Brian about some details around getting on birds.

For waterfowlers, their pursuit can be as addicting as whitetails, Brain shares some of what he's

doing during the offseason. To finish up the conversation, Nick gets into Brian’s favorite dishes,

including an orange duck and smoked waterfowl pastrami. Warm up those calls, strap on the

waders for a waterfowl special on Huntavore.

Brian Halbleib of the Migration Waterfowl Podcast, joins the show and discusses waterfowl

hunting. They talk about the different types of waterfowl, the logistics of setting up a hunt, and

the process of cleaning and preparing the birds. Brian shares his passion for waterfowl hunting

and the year-round dedication it requires. They also touch on the importance of scouting and

understanding the different species of ducks. Overall, the conversation provides insights into the

world of waterfowl hunting and the enjoyment it brings. The guys discuss various aspects of

cooking and preparing duck. They talk about the different cuts of duck, the flavor and richness

of wood ducks, the importance of plucking the birds, and the potential of the legs and thighs.

They also discuss different cooking methods, such as roasting a whole duck and preparing duck

pastrami. Brian shares his go-to recipe for orange duck and his favorite wood for smoking duck.

They also discuss the upcoming launch of the Migration Waterfowl podcast.

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No Sleep Till… HOG CITY!

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 11 Apr 2024 09:00:00 +0000

On this episode of Huntavore, Nick tells the tale of 4 fellow podcasters meeting in SE Oklahoma

to shoot hogs off a friend’s cattle ranch. Armed to the teeth with firearms, and truck beds full of

coolers, the short 4 day adventure came with just as many stories, as it did pounds of meat. So

buckle up for some storytelling and maybe a few pointers on DIY pork processing on this

episode of Huntavore.

Three Northwoods boys; Nate Rozeveld, Andrew Muntz, and Nick Otto go on a hunting trip to

Oklahoma to hunt wild hogs. They join John Hudspeth of the Oklahoma Outdoorsman podcast

on his family ranch, where hogs have been causing issues. The hogs infiltrate the cattle

feeders, push calves off the feeders, root in open grass areas, and compete with deer for

feeders. The group goes on blind hunts and uses thermal scopes to track and shoot the hogs.

They successfully harvest several hogs, but also experience some missed shots and wounded

hogs. Overall, the trip is a mix of adventure, camaraderie, and the pursuit of turning unwanted

hogs into food.

The second half of the show focuses on the process of transporting and processing pigs after a

hunting trip. Discussing the equipment used, such as a Sawzall and boning knives, and the

steps taken to field dress and cool the pigs. Also talk about breaking down the pigs into quarters

and storing them in coolers with ice. Nick shares his plans for using the different cuts of meat,

including making bacon, ribs, roasts, ham, and pulled pork.

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Freezer Inventory and Consolidation

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 28 Mar 2024 09:00:00 +0000

In this episode of Huntavore, Nick is on a wild ride of life, work, and family. Spring Break is around the corner, and plans to put more pork away is coming up fast. For many of us who have spring hunts and future bounty to store, consolidating and organizing our freezers is a must. Is it by species, or is it muscle specific? How to handle odd shaped cuts? Can I make accessing specific pieces easier? These are all questions that are covered on this episode of Huntavore.

After a winter’s worth of rummaging, Nick’s freezers are in disarray. Needing some organization and some consolidation as his bounty is between 3 freezers. To the average hunter this may not be the most fun topic, but to anyone who puts multiple animals up each year, having a system to organize your wildgame is pretty important. Nick is also going to be adding more wild pork so bringing inventory from 3 freezers into 2 is needed to make room. Full freezers are cold freezers, being more efficient at keeping temps low and in turn keeping meat frozen solid. Batch cooking is also a great way to put odd cuts like shanks and shoulders into uniform packaging. Nick made a large batch of barbacoa and carnitas just to freeze into vac bags. Nothing is better than a thaw cook and serve meal with wild game.

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Maximize Your Turkey Yield

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 14 Mar 2024 09:00:00 +0000

On this episode of Huntavore, Nick takes his expertise to Wild Turkey. Coming from the domestic poultry world, Nick breaks down getting the most yield through some systematic steps. Nick stays in the processing lane, not getting too distracted by recipes quite yet, he lays out gutting, aging, plucking, and processing the bird. Not just into a whole finished bird, but into several broken down variations; spatchcocked, halved, parts and pieces, and even a 50/50 white meat dark meat ground turkey. Lots of Talkin Turkey on this episode of Huntavore. In this conversation, Nick Otto discusses various topics related to springtime foraging and hunting, including fiddleheads, nettle shoots, morels, wild hogs, and turkey hunting. He emphasizes the importance of utilizing the whole turkey and provides eight steps for maximizing the usage of the bird. These steps include shooting the bird, gutting or evisceration, aging the bird, plucking the feathers, removing the crop, hanging and drying, plucking the wings and legs, and removing the tail feathers. Nick discusses the importance of taking care around wound areas and provides tips for plucking the bird. He then covers spatchcocking the bird, parting out the turkey, and using the half bird. Finally, he emphasizes the versatility and deliciousness of ground turkey.

Hank Shaw’s Article on Aging Birds: https://honest-food.net/on-hanging-pheasants-2/

Marinated Turkey Tenderloin Recipe: https://sportsmensempire.com/blog/recipe-marinated-wild-

turkey-tenderloins

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Wildgame Cold Cuts

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 29 Feb 2024 10:00:00 +0000

On this episode of Huntavore, Nick climbs out of a winter funk. Living absent of sunlight for what seems like forever, running from practices to games, having little time to cook meals. Family living off fast food for a week did not sit well. Time to shake things up and get wildgame back into his everyday diet. Creating sliceable roasts for the purpose of making sandwiches brought back excitement. Let's take control of our deli choices, on this episode of Huntavore.

Nick discusses his busy schedule, the joy of being outdoors, the challenges of eating out, and the importance of homemade meals. He also announces the launch of his YouTube channel and shares his excitement for making sandwiches using homemade sourdough bread and various meats, including venison. He highlights the cost savings and quality control of making cold cuts at home. He covers various methods of preparing and cooking venison, turkey, and ham for use in sandwiches. The host discusses dry brining and seasoning the meat, cooking it in the oven or smoker, and the importance of controlling temperature. He also explains the process of curing ham and using cure for cold cuts. The conversation concludes with tips on slicing the meat thinly for sandwiches and making pinwheels and roll-ups as alternative sandwiches. Why does lunch have to be boring?

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Getting a Moose to Michigan with James Zandstra

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 15 Feb 2024 10:00:00 +0000

On this episode of Huntavore, Nick is joined by James Zandstra of The Fair Chase Podcast.

This past fall, James went on an epic adventure, hunting a Moose in BC, Canada. On top of

that, determined to bring the whole moose back to his own freezer here in Michigan, all by

driving. While finding and shooting the moose was one way up the mountain, getting the prize

back home is the way down. If you are thinking about a bountiful long distance meat hunt, then

this is the episode for you. Lots of heavy hauling on this episode of Huntavore.

James shares his experience of hunting moose in British Columbia. He discusses the

preparations he made for the hunting season and the planning involved in going on a moose

hunt. James also talks about the challenges of transporting the moose meat back home and the

process of processing the moose. He shares an exciting encounter with a grizzly bear and

reflects on the overall hunt. James concludes by recommending future hunts and the joy of

sharing the moose meat with others. James discusses his experience making sausage from

deer meat and shares his recipe. He also talks about his love for charcuterie and recalls a

memorable podcast episode with a charcuterie board. James then mentions his involvement in

creating hunting memes and his use of a recurve bow.

Takeaways: Proper planning and preparation are essential for a successful hunting season.

Transporting and processing the meat after a hunt can be challenging but rewarding.

Encounters with wildlife, such as grizzly bears, add excitement and adventure to the hunting

experience. Sharing the meat with others is a fulfilling way to enjoy the fruits of a successful

hunt. Making sausage from wild game meat can be a rewarding and enjoyable experience.

Charcuterie boards can be a creative and impressive way to showcase homemade cured

meats. Creating hunting memes can be a fun way to engage with the hunting community on

social media. Using a recurve bow adds an extra challenge and enjoyment to hunting.

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Whole Muscle vs Pre-cut Freezing with Jeff Benda

dan@sportsmensempire.com (Sportsmen's Empire) — Fri, 2 Feb 2024 10:00:00 +0000

On this episode of Huntavore, Jeff Benda joins us from North Dakota for a great conversation on Butchering animals for the freezer. We dive into two schools of thought, whole muscle vs pre-cut freezing. Nick and Jeff also go off on a few tangents about freezing cuts in a marinade for quicker meat to meal transition. The guys finish up on some soup ideas for warming you up in the dead of winter. Trying to shorten the time between deep freeze and delicious on this episode of Huntavore.

Jeff is a returning guest on the podcast. Hailing from North Dakota, wildgame is a passion of his. Versed in a whole number of species, Jeff has compiled a whole range of recipes, taking full advantage of the wild harvest. Nick asks how his past year has gone, and Jeff doesn’t disappoint. He was given a 24 hour window in Montana, and ends up putting down two deer, and is able to get them gutted and back home. A real testament to meat-hunters. The guys turn to two schools of thought; whole muscle vs pre-cut. Cutting whole cuts into steaks, or pre portioned packages is a great way to get to the meal quickly. However, you are locked into whatever pre-determined dish you were thinking of. Whole muscle is quicker at the butcher block and offers a variety of directions to prepare the cut, the flip side is that more work needs to happen coming out of the freezer. A balance of the two can offer the best of both worlds.

Jeff and Nick also discuss the idea, or packaging a pre-cut muscle or even a whole muscle in a marinade and then freezing it. Jeff says it should work, but maybe avoid citrus or anything very acidic. To finish out the episode, Nick asks Jeff about some soup ideas and again, Jeff doesn’t leave us wanting. A Venison Ravioli soup sounds tops a cold winter night.

Link for Venison Ravioli Soup: https://wildgameandfish.com/venison-ravioli-soup/

Link to Recipes: www.wildgameandfish.com

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Outdoors In Color with Joseph Jones

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 18 Jan 2024 10:00:00 +0000

On this episode of Huntavore, Nick is joined by Joseph Jones, the creator of the youtube channel Outdoors in Color. Joseph has gone about capturing his passions for both the outdoors, being a sportsman, and also being a father. Our talk has Joseph getting into why he captures his hunts on video, he replays a recent epic hunt for black bear, and how he enjoys bringing new members into the hunting fraternity. Per usual we end in the kitchen, where he breaks down his shareable meat treat and date night dish. A whole lot of fun on this episode of Huntavore.

Joseph Jones resides in North Carolina. He is in a great spot to be an outdoorsman. Literally a couple hours from the mountains, or a couple hours in the other direction to the ocean. Joe talks about his achievements in 2023. One he’s really proud of, is his oldest son getting his first unassisted deer. Being taught by his father, and now passing his knowledge to his boys is pretty cool. His channel reflects that feeling as well. Outdoors in Color is partially about he and his kids, sharing memories and at the same time, showing how accessible hunting can be. Going on the cheap, with big box store gear is still a great way to get out there. Joe is a real champion of being able to get started on their first adventures. He makes it a goal to meet new people and take them hunting, and at the sametime, go out on a limb himself and seek people who will take him on new adventures. His recent fall adventure was going on a black bear hunt, where he ends up 5 yards from the Bear, in thick reeds! We finish out talking about how jerky is his go-to meat treat to share, and braised shanks for date night.

If you have enjoyed this, you can find Joe at: www.youtube.com/@theoutdoorsincolor

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BHA Armed Forces Initiative, with Justin Spruiell

dan@sportsmensempire.com (Sportsmen's Empire) — Thu, 4 Jan 2024 10:00:00 +0000

On this episode of Huntavore, Nick is joined by Justin Spruiell of the Armed Forces Initiative of Backcountry Hunters and Anglers. Justin is a volunteer who dedicates his time toward his passion for the outdoors and being able to explore the amazing landscapes of our public lands. Not only are the lands important but Justin shares my passion for wild harvests becoming amazing table fare, He gives details on an incredible dish for ducks. One heck of a great conversation on this episode of Huntavore.

So often in the Armed Forces, we hear about the strain on mental health. The obvious being combat and active fighting, yet the isolation and distance from loved ones can be daunting. I will be the first to acknowledge that I have no understanding of this. My guest Justin Spruiell does. He served as military police in several places, one in particular was Germany, where through a traumatic event, he found a way to get off base and fish some of the amazing rivers in Europe. Fast forward to now he works for BHA/AFI. Connecting veterans and active members with the outdoors in a recreational, mission oriented atmosphere. BHA has seen how this initiative has grown so quickly that the Armed Forces will soon have their own Chapter here in 2024. Being familiar in fatigues, and with an apron, Justin flexes his small game/waterfowl muscles on a Korean style duck dish sure to get any waterfowler excited.

You can find out more about BHA/AFI at:

https://www.backcountryhunters.org/armed_forces

https://www.instagram.com/bha_afi/

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Deer Camp & Cut Night

dan@sportsmensempire.com (Huntavore) — Thu, 30 Nov 2023 10:00:00 +0000

On this episode of Huntavore, Nick and his buddies have a standing tradition of a one night only deer camp at a cabin in the woods. The night is as much about getting together as it is actually hunting for deer. Hitting whitetail season hard in archery, the more social and less stressful feel of firearm season is a reprieve. Along with a healthy dose of beer and booze, the food spread is always a winner. This year, the archery killed deer hearts were marinated and seared for tacos. New adds were bear sausage and backstrap from Mitchell Shirk, and wild boar bacon. All were huge wins with the crew. The second event was a needed cut night at Huntavore HQ. 5 does taken by the group, and lots of processing was needed. Each guy had a set plan for how they wanted their deer done. Some wanted more roasts and steaks, and others wanted mostly ground material for sticks and sausage. I kept my deer back for cutting with my son, and more “fancy” cuts. The experience of cut night is both an amazing night of fun and laughs, but also a bit of slip in quality of cutting. It's a balancing act, you want to get the most out of the harvest, but you also want to harvest as much of the fun as possible.

Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content!

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Your Tomahawks are Dull

dan@sportsmensempire.com (Huntavore) — Thu, 16 Nov 2023 10:00:00 +0000

On this episode of Huntavore, Nick is #sorrynotsorry for calling out your freshly cut venison tomahawk steaks. Like our popped polo collars from highschool, the cut needs an update. First Nick walks through some best practices to get a proper Tomahawk on the plate. Then he offers his update to the cut by taking advantage of the colder season to make it into a crusted roast that will be sure to elevate your hard earned wildgame. Get ready to sharpen up that tomahawk on this episode of Huntavore.

Maybe Nick is leaning on a bit of click-bait on the subject, Tomahawk style steaks gained popularity in the early 2000’s after a restaurant in New York began serving the cut. Since then it's been a huge boom by BBQer’s and grillers. Wasn’t long before the wildgame boys jumped in with cutting their own from deer and elk. Couple tips when cutting your own are; leave as a larger 4-5 rib roast, and cut portions after resting, clean the bones completely of meat and tissue; during roast and sear, wrap the bone in foil to keep brilliant white. In Nick’s opinion the updated version is kept as a roast, and crusts the outside. After quickly searing the meat and resting, use dijon mustard as a binder and apply your crust mixture before finishing in a slow oven. A crust mix Nick used was; pistachios, panko bread crumbs, parmesan, salt, and pepper.

Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content!
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Organs and Stock with Poldi Weiland

dan@sportsmensempire.com (Huntavore) — Thu, 2 Nov 2023 09:00:00 +0000

On this episode of Huntavore, that time old topic of; what are you keeping from the gut pile comes up. Nick employs the help of Poldi Weiland, a traditionalist foodie, homesteader, and host of the Year of Plenty Podcast. Poldi gives some points in why adding organ meat into our everyday diet is worthwhile. In addition, the guys open up about bone stock and its uses more than just soups and stews. So get ready to dig a little deeper, and maybe keep an extra something from this episode of Huntavore.

Poldi Weiland joins in from the great state of Montana. Born German, Poldi has been back and forth a few times and has experience with hunting cultures both in the Old world and new. After a brief run through of German hunting culture, NIck notices some similarities of traditions held here in the states. The guys then dig a bit deeper as Poldi explains how organ meat isn't a fad, but honest to goodness real food, for an everyday diet. In Poldi’s case its more important to get it down than to fluff it up and fancify it. Mixing it into ground, or even just taking small portions at face value is how he does it. Bone broth has also been an interest of Nick’s and Poldi explains the benefits of adding broth or stock to an afternoon drink instead of another coffee. If you enjoy this conversation, please check out the Year of Plenty Podcast with Poldi Weiland.

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Meat Hunter Strikes Big

dan@sportsmensempire.com (Huntavore) — Thu, 19 Oct 2023 09:00:00 +0000

On this episode of Huntavore, Nick is ecstatic about his recent big buck kill. He doesn’t hold back on the details and drama of that Saturday here in early October. So sit back and enjoy a good ol’ buck story on this episode of Huntavore.

How about that! 13 years of hunting a small farm in Michigan that butts up to state land, and Nick finally connects on a brute! Taking tips and tricks along the way, connecting encounters, and learning from close calls, came together in early October. Without spoiling the story, Nick had a plan for the hunt, and was going to stick with it. Like any good story, a few obstacles got in his way, and he had to overcome adversity. Ultimately this story includes friends, family, and bonding with his boys. Hope you enjoy my tale of the Michigan 8 point that DIDN'T get away.

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Cast Iron Myths with Kyle Seip

dan@sportsmensempire.com (Huntavore) — Thu, 5 Oct 2023 09:00:00 +0000

On this episode of Huntavore, Nick tries to get to the bottom of a few cast iron myths that have been circulating around the internet. Smooth vs rough finish, expensive vs cheap, and folks still think using soap is ok. Kyle puts these myths to bed along with a ton of info about our favorite cookware. So preheat that skillet, and let the facts cook on this episode of Huntavore.

Kyle Seip has been around cast iron and metals most of his life. Now he finds and restores vintage cast pieces both as a hobby and side business. Kyle talks briefly about his process in using electrolysis on gunked up pans, and how a simple oven clean feature can help you start over on a damaged seasoning. He Al breaks into several questions about cast iron and how in the long run, cast iron is far superior to any new modern material. The whole conversation is a great informative piece on care and use of your current and future cast iron pieces.

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So you want to process your own animal?

dan@sportsmensempire.com (Huntavore) — Thu, 21 Sep 2023 09:00:00 +0000

On this episode of Huntavore, Things are down to the wire on opening day for whitetails. Weapons are checked, packs are loaded, and preparations for butchering that animal have been arranged, right? If DIY hunts are your thing, then lets take it to the full circle in bringing the animal to the plate. Nick hopes to challenge and encourage folks looking to process their own deer this year. He answers some questions sent in that would be helpful to anyone taking on one of the most primal, yet intimidating parts of acquiring one's own meat. So rinse off that butcher block, and put an edge back on those knives. We’re talking processing on this episode of Huntavore

Hours of research, digital scouting, and preparations go into a DIY hunt. Going the distance in finding the animal, putting on a stalk and perfectly placed shot is a huge accomplishment. Yet, too many times the final task is dropped off for someone else to do. The most primal, arguably the most intuitive, but understandably the most intimidating part. Processing your own game. Reasons can stack up why our trophy gets dropped off at the butchers. There is no time, I don’t have the equipment, or I don't know how. You can tell me when that buck shows up on a ridge in daylight and what he's eating with a single piece of equipment that costs a couple hundred dollars. You can also tell me you put a 40 yd shot on him with a thousand dollar bow, from a tree stand or saddle more engineered than the original space shuttle. But you also get nervous about a whole leg laying on your table.

Mission here tonight is to encourage some ownership in our harvest, try something we may not have any experience in, and answer some questions about tackling this feat.

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What’s in your Kill Kit?

dan@sportsmensempire.com (Huntavore) — Thu, 7 Sep 2023 09:00:00 +0000

On this Episode of Huntavore, September is here and the final push to season opener for whitetails is here upon us. Nick walks through his archery equipment and how he checks the condition of very vital gear. Later he breaks down the contents of a recovery bag and his own kill kit for making life easier and cleaner when bringing home the harvest. Lots of good tasks to add to your to do list on this episode of Huntavore.

Nick starts out with a run through of his archery setup; saddle, sticks, platform, bow, & arrow. Getting the stand pieces organized, and essential parts checked for damage or wear is a priority at the moment. Only real change this year is switching to a framed pack. He purchased the F1 Mainframe with two batwing pouches. While it’s not been tested in the whitetail woods, the pack served Nick very well chasing elk. Light and study, modular and expandable, Nick hopes for more stability than his frameless pack.

Kill bags can range from full kits in the deep wilderness, to a sealable freezer bag with a few essentials. Preparing for success can make the recovery process a whole heck of a lot easier.

My whitetail kill kit:

All fits in Quart sealable freezer bag; 3’ x 3’ folded plastic sheet or contractors bag, Gallon sealable freezer bag, Gloves, 2 blue shop towel sheets, A folding replaceable blade knife, Length of paracord.

Tossed in the pack pocket: Fixed blade, bull nosed gut hook knife,Hoof shackles/ drag rope

Elk or deep woods add ons:

Bigger ground cover, Honing stone/steel or sharpener, Another knife, Bone saw, Game bags, A bit more length of paracord

Items to consider:

Butt out II, Roll of TP, Game Cart/electric bike saddle bags, Meat hauler pack

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Emperor’s Table Series: Nate Rozeveld

dan@sportsmensempire.com (Sportsmen's Empire) — Fri, 25 Aug 2023 09:00:00 +0000

On this episode of Huntavore, Nick is joined by fellow Michigander and new Host on MichiganWild Podcast, Nate Rozeveld. Nate is a family man who lives and breathes the outdoors. Nate has conditioned his life around seasons, so he can maximize the right time. The guys talk about several topics, and eventually settle on the meat vs antler chat, where they are able to agree some very foundational terms. Nick of course dives into whether Nate processes his game or takes it in, and is quite impressed with how Nate handles his shoulders. So dive into the great chat about hunting in Michigan, on this episode of Huntavore. Nick is joined by Fellow Sportsmen’s Empire Host, Nate Roseveld. He comes to us from the Michigan Wild Podcast and hopes to bring some excitement to feed. Nate has his fingers in many different things that keep busy outdoors. Having a passion for small game and running dogs, of course chasing mature whitetails, and is contemplating upping his angling, Nate has his hands full of topics to talk about. Nick was impressed that Nate, when given the chance, will process his own venison. Being a bit of a novice in the kitchen, Nate does enjoy making meat sticks and jerky. A meat treat guy at its finest. While he does skit the chance to make some hard earned wild game for his fellow hosts in the Emperor’s Table Pot Luck with chicken wings, Nate delivers on his use of shoulders. Smoking first and wrapping at the end, Nate gives a taste of how we all could approach those whitetail front quarters. You can catch Nate on the Michigan Wild Podcast, on Sportsmen’s Empire.

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From Field to Plate; Jeremiah Doughty

dan@sportsmensempire.com (Huntavore) — Thu, 10 Aug 2023 09:00:00 +0000

On this episode of Huntavore, Nick sits down with Jeremiah Doughty, the man behind From Field to Plate. Jeremiah and Nick have very similar views on wildgame and life even though they are on opposite sides of the country. Jeremiah shares stories from the field, and his passions around food. This episode is an absolute must listen as we prepare for our upcoming seasons,get ready to be fired up on this episode of Huntavore.

Jeremiah Doughty is a return guest on the show. Jeremiah is the mind behind From FIeld to Plate, all kinds of content surrounding wildgame and how to prepare it. Nick and Jeremiah chat about some of the foundations of why they hunt. The pursuit of real food they feed their families. Sometimes the simple truth gets overlooked, and this chat is a refreshing reminder as we prepare gear, weapons, and make room in the freezer. Are you preparing for the “after the shot” work as much as the scout? While this episode doesn't have any specific recipe focus, the idea of gleaning “just another meatball” off your kill is important. Full utilization takes effort, creativity, and time. For more from Jeremiah, check out his material at fromfieldtoplate.com

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Rob Chippone; Sous Vided Fish is Disrespectful

dan@sportsmensempire.com (Huntavore) — Thu, 27 Jul 2023 09:00:00 +0000

On this episode of Huntavore, Nick has been placed on injured reserve for a few days due to a procedure. While he's icing up, Rob Chippone joins the show to share some tricks or moves when frying fish and cooking whole piglets. Rob is a big fan of the sous vide and we brainstorm how using that can prepare all kinds of meat for an outdoor intactactive barbecue. Join us on an inspiring chat, on this episode of Huntavore.

Nick is recovering from his vasectomy, which after an attack from kidney stones last fall, was a total cakewalk. Rob joins in from his new home is South Carolina, where the guys talk a bit about fishing. Rob likens being a sportsmen to jujitsu as in, the martial art has belts that show your progression, and how it’s about understand over who you beat. Same goes for hunting and fish. You earn your stripes not for the particular size of deer, but for what you know. Conversation also jumps onto fried fish, and the many ways I can change up the same old same. Think about Coconut Perch, I know right. On top of that, the guys talk about how sous vide is not a one trick pony. And Nick dreams about a Shish kabob around a smokeless fire ring.

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Harvest Preservation & Wild Hogs w/ Jesse Griffiths

dan@sportsmensempire.com (Huntavore) — Thu, 13 Jul 2023 09:00:00 +0000

On this episode of Huntavore, Nick is joined by Jesse Griffiths; Author, Restaurant owner, and champion of local eating. This episode jumps right into seasonal food preparation, and of course we pick the brain of the author who wrote The Hog Book on how Nick can keep enjoying his wild hogs. A lot to harvest and hold onto on this episode of Huntavore.

Nick had the pleasure of digitally sitting down with Jesse to talk about seasonal foods and Wild Hogs. In Texas, seasonality is key. When it’s in season and growing, take advantage. When the season is over and the heat of summer comes, those precious produce or proteins will be drying up. He talks about his restaurant, Dai Due and how when farmers are producing, that is the time to bring in the great produce, and then to spread the love, preserving that bounty is key. Pickling, drying, freezing, you name it. Meat is similar in that Jesse’s menu will adapt to what the rancher has available. That nose to tail doesn’t have to stay in the house, but nose to tail can extend to the entire community. To finish up, Nick does want to talk wild pigs. Jesse explains like it that pigs are so variable from one pig to the next, and even season to season. No water, limited food and graze, the product at that point will be gamey. When the rains come and forage blossoms, that’s when hogs can be their tastiest.
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Carnitas on a Tailgate & Surprise Freezer Defrost

dan@sportsmensempire.com (Huntavore) — Thu, 22 Jun 2023 09:00:00 +0000

On this episode of Huntavore, we join Nick after a series of events, both awesome and not so awesome. First, he was humbled by an article entitled Roast What You Kill, and is reflecting on his thoughts. Second, in preparation for a bachelor party, Nick prepared Carnitas, and Venison Barbacoa to be slung out as blackstone tacos on a tailgate. Finally, Nick was again humbled by a wall of water and ice coming from his freezer. All sorts of ups and downs on this episode of Huntavore.

Nick is solo on this episode, and reflects on an article by Greg Morse. Expanding on the Proverbs 12:27, Nick is noticing areas where he has gotten worn down and lazy. In the examples it doesn't just point to hunters not roasting their game, but points to areas where we as men have lost motivation and slacked. The Beautiful thing is we can alway get back up, and get better.

Next is what we were waiting for, and that is the Carnitas and Venison barbacoa on a tailgate. Nick turned out almost 60 of these tasty birra tacos using the cooking liquid from the barbacoa. Simple add ons like cheese, onion, cilantro, and a chipotle drizzle sauce make these babies a home run.

Last is a reminder to us all who eat out of the freezer. Ajar doors are an ever present danger. Be vigilant and have fail safes for these meat safes. Nick talks about his quick plan to move the still frozen solid bounty, but also discard the thawed door items. He also lays out the plan to be proactive about protecting that door.

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Kairos Artisan Blends; David Rabe

dan@sportsmensempire.com (Huntavore) — Thu, 8 Jun 2023 09:00:00 +0000

On this Episode of Huntavore, Nick is joined again by David Rabe, a California native who takes everything to the next level. His recreation is extreme, his hunts are for the biggest and the best, and his harvested wild game gets prepared with only herbs and spices that elevate his kill, not clog it with a bunch of additives. Come along as Nick and Dave catch up on what has happened in the past year, How Kairos is the perfect rub to use on heavily valued harvests, Explains the idea of perfect moment, perfect place, and the meaning of Kairos, and finally finishes up with some incredible dish ideas. It's all come this moment and this time on this episode of Huntavore.

David Rabe is no stranger to the spice game. David first launched Wilde Seasonings a few years back. David sought out some partners to grow his brand and get high quality seasonings to home cooks and hunters who want only the best for what they are preparing. Jiving with the term Kairos; the right critical moment, opportune timing. Dave has relaunched his original blends along with others to try and cover as many proteins as possible. Dave is also an accomplished hunter who strategizes the points game in the west. On the spectrum of meat hunter to horn hunter, Dave is on the far edge of looking for mature animals in highly sought after units. Which is part of the reason why Dave has spent so much time on these seasonings. Not every season will bring back a trophy animal, so when he does, it gets the absolute best treatment possible.

Kairos Artisan Blends: craftedbykairos.com @craftedbykairos

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BBQ Chat with Cowboy Kev & Mikey K

dan@sportsmensempire.com (Huntavore) — Thu, 25 May 2023 09:00:00 +0000

On this episode of Huntavore, Nick is joined by a couple of BBQ pitmasters, Cowboy Kev and Mikey K. Both of these guys live for the live fire pit and the low and slow lifestyle. You can find these guys at the pit or on their own podcast, BBQ Chat. Nick tries to take advantage of their expertise by having them give him some pointers when cooking large cuts of pork. If you plan on putting something on the pit this weekend, Mikey and Kev will have you thinking about your process. WIth the memorial holiday coming fast we need to get ourselves in the spirit of low and slow, on this episode of Huntavore.

Cowboy Kev hails from Connecticut and runs Wilee BBQ while Mikey is based out of the Chicagoland area and heads up Man Meat BBQ, yet is poised to head south sometime soon. These two share a passion for barbecue. These two take on challenges that normal home cooks don’t take on, cooking for huge crowds and serving amazing bbq. These guys gave me some great pointers when cooking up pork butts and picnics. First, that butts trump picnics because of their meat content and shreadability. Picnics have more bone and do not shread as easily. Which makes them good candidates for chopped pork instead of shredded. Second, don’t forget to season after the shredding or chop because the outside got all the seasoning, 85% of the internal pork won’t be seasoned. Mikey Kay says for a special punch, add all the juices back in after the shred or chop. cowboy Kev does his whole hogs upside down with a skin facing the heat. Skin does a great job of keeping things in or out, essentially creating a bathtub for flavor all the juices render and can’t run off the meat. You can find these guys, and their show @bbqchat on Instagram.

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Huntavore’s Hog Summary

dan@sportsmensempire.com (Huntavore) — Mon, 8 May 2023 09:00:00 +0000

On this episode of Huntavore, Nick has had some time to ponder about his hog hunting trip, and gotten some pork cooked, so it is time to wrap up the saga on Oklahoma Wild Pigs. Laying out a bit of the process he went through, Nick covers most of the after the shot details. Gutting, hanging, the high drama hair torching, and chilling a couple hundred pounds of pork carcass. Along with his own observations, Nick has taken the testimonies of Andrew and John on their experience of turning wild hogs into flavorful pork. A whole lot of reminiscing on this episode of Huntavore.

First off it seemed like a dream to be invited on a hunt for problem hogs. John was an incredible host and a huge resource on getting within range of these pigs. After the shots rang out, and Dan dropped our first catch of hogs, the work began. First observation was how far forward, and low the vitals were. The heart seemed as if it was pinned directly to the chest wall. Second, how the skin and hair worked together to make a very tough and resilient protection from the Oklahoma elements that seemingly wanted to sting, stick, or prick you. Next, these animals didn’t smell. Now it was pretty dry, and cool. But the notorious smell was not there. On our trip we didn’t have a chiller but we did have running water and cool temps at night. Hanging the animals in the nightly breeze was wonderful for getting the body heat down and drying the flesh. Getting these pigs home was a matter of a mass of coolers, ice, and a solid 14 and half hours of driving. But well worth the effort. Butchering observations was again the beautiful lack of musk, even on my boar. While it has a slight whiff of boar taint, it was very flavorful and delicious. Cutting the meat with the fat was a dream, sharp cuts and clean separations. Most important, in my mind, the taste. Both the fat and meat are a wonderful pork flavor, where not a lot of the animal will be discarded. I am honored that John, a man that has lived around pigs for his whole life, would say that I have the chance to change the narrative on hogs being not fit for eating. Let’s count this as the introduction to the long tale of elevating wild pork.

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Brandon Sheard: Processing Hogs

dan@sportsmensempire.com (Huntavore) — Mon, 24 Apr 2023 09:00:00 +0000

On this episode of Huntavore, Nick sought out the expertise of Brandon Sheard; custom slaughter man and butcher, and creator of Farmstead Meatsmith. For his trip to Oklahoma, Nick was preparing for the hopeful achievement of being able to harvest wild pork. Brandon brings a knowledge base of being a mobile slaughterman and custom butcher for domestic pigs and heritage breeds. He walks Nick through an effective kill shot, a field dress of pigs, and a unique way of keeping the skin on the animal to gain maximum harvest, with the added benefit of keeping the meat and fat clean. If hogs are in your future, this is an episode you should save. Get ready for an informative episode of Huntavore.

Brandon Sheard is owner and creator of FarmStead Meatsmith. A podcast, youtube channel, and instructor of butchery classes at his farmstead. What started as a job opportunity, became a passion for taking ownership of his food. Brandon explains the differences in domestic and wild pork. How boars will have a musk known as boar taint, and how some communities have learned to enjoy the taste. Where an effective shot can be taken on a hog to bring it down quickly. Lastly, how can the hair and outer skin be torched off to clean the animal to keep the skin on in hopes of keeping the fat and meat clean and get maximum use of the harvest.

Farmstead Meatsmith Website: https://farmsteadmeatsmith.com/

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Emperor’s Table Series: John Hudspeth

dan@sportsmensempire.com (Huntavore) — Mon, 10 Apr 2023 09:00:00 +0000

On this episode of Huntavore, Nick’s sights turn southward as he is joined by John Hudspeth, Host of the Oklahoma Outdoors Podcast. John may be the pickiest eater on the show, yet resides in a true sportsmen’s cornucopia of species to chase. One in particular is the feral hog, an animal that brought a lot of attention to itself in the past several years. John paints a picture of what Nick is to expect when he travels down and faces off against these formidable beasts. To top it all off, John lays out a couple dishes for the Emperor’s Table that even picky eaters will enjoy. Lots of great conversation on this episode of Huntavore.

John Hudspeth, AKA “The Voice of Oklahoma” , coined by one of his listeners, invited Nick and the Sportsmen’s Empire crew to a hog hunt. Biting at the chance, Nick wanted to have John on the show to lay out what was to be expected when chasing hogs. John gives some details on how to approach hog hunting, like feel free to take off in the morning, since the pigs in his area tend to be active evening and night. Also, pigs are heavily motivated by food this time of year. Put out the best grub, you’ll find the pigs. Speaking of grub, John lays out some great dishes to be presented at the Emperor’s table. John and the Oklahoma Outdoors Podcast can be found on Mondays on Sportsmen’s Empire Network.

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Huntavore - Emperor’s Table Series: Nathan, Micha & Andy, Missouri Woods & Water

dan@sportsmensempire.com (Huntavore) — Mon, 27 Mar 2023 09:00:00 +0000

On this episode of Huntavore, the Emperor’s Table continues to fill up as the Missouri Woods & Water hosts, Nathan, Micha, and Andy join Nick for a fantastic chat. We talk about celebration meals, including Nathan enjoying venison steak with his boy. Things go sideways as Nick loses power, but the gang finishes with their submission to the Emperor's Table. Join us for a great episode of Huntavore.

On today’s episode Nick is joined by the whole crew from Missouri Woods & Water Podcast, Nathan, Micha, and Andy. These guys are always looking to hang out together, or find a way to be outdoors. The guys like to chase coyotes as much as deer, yet cautious of putting one on a grill or smoker. However, Micha has a love for red meat; beef and venison alike. Something he prides himself in is his smoked beef tongue. A very underused cut, yet surprises a lot of naysayers with a wonder flavor that isn't off putting. To finish, the three present their submissions to the Emperor’s Table, adding to the wonderful bounty. Check these guys out at the Missouri Woods & Water Podcast on Sportsmen’s Empire.

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Emperor’s Table Series: Mitchell Shirk

dan@sportsmensempire.com (Huntavore) — Mon, 13 Mar 2023 09:00:00 +0000

On this episode of Huntavore, Nick is joined by host of the Pennsylvania Woodsmen Podcast, Mitchell Shirk. Together the guys unpack the unique hunting traditions of Pennsylvania, and how they also relate to many of the Northern states' big woods traditions. Mitchell also tells about bears and bear hunting, a practice that gets him very excited. And to finish off the discussion, Mitchell lays out his favorite celebration meal, and his dish to pass at the Emperor's Table. Thanks for tuning in, and enjoy this episode of Huntavore.

Mitchell Shirk says that he didn’t find podcasting, but podcasting found him. As host of the Pennsylvania Woodsman Podcast, he brings a unique skill set of hunting big woods for deer and bears with coordinated drives. These drives could be a few friends and a woodlot, to 20+ hunters over several miles. Bringing a team effort to a normally solo style of hunt. Hunting for black bear specifically becomes a huge trophy, for the fact that in a no bait state, and given the range of bears coming into range of shooter is rare. Mitchell tells the story of how his and his grandfather share getting their first bears on the same hunt. Being a novice in the kitchen, Mitchell appreciates using minimal to basic seasonings on wild game, letting the flavor of the animal come through. Mitchell is a regular contributor to the Sportsmen’ Empire network, and you can follow along with him @pennsylvaniawoodsmanpodcast on Instagram.

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Emperor’s Table Series: Andrew Muntz & Paul Campbell

dan@sportsmensempire.com (Huntavore) — Mon, 27 Feb 2023 10:00:00 +0000

On this episode of Huntavore, Nick calls up Andrew Muntz and Paul Campbell of the Ohio Outdoors Podcast. This duo is a great pairing, Andrew, being a whitetail guy and Paul, a Turkey fanatic. Nick does a fly by on how their 2023 seasons went and their follow up celebration meal, that may surprise you. In addition Nick gets into the details of what each of the guys would bring to the Emperor’s Table, where Paul does a culinary flex on his Turkey dish. All this and a bunch of fun on this episode of Huntavore.

Andrew and Paul are hosts of the Ohio Outdoors Podcast, and Paul being the host of How to Hunt Turkeys, both airing on Sportsmens Empire. Andrew is an accomplished bowhunter who loves nothing better than chasing whitetails. Paul, is a turkey guy through and through, and with the help from Andrew, got back into chasing deer. Both guys were successful this year in the deer woods. Andrew went through many ups and downs, close encounters and near misses that made for an epic tale of getting his Thanksgiving buck. For his celebration meal, Andrew went beyond just utilizing, and donated that buck to Farmers & Hunters feeding the Hungry. Paul was able to harvest 3 deer in 18 minutes giving him a load of venison right now. His go to was backstrap done up in the smoker, paired with a hand chopped chimichurri. Now to the Emperor's Table, Paul goes for the fences with a Citrus Brined Smoked Wild Turkey, and Andrew submits another fried walleye submission, using his wife’s breading mix and Paul’s tartar sauce.

Go and check out the Ohio Outdoor Podcast and How to Hunt Turkeys both on Sportsmen's Empire.

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Emperor's Table Series: Marcus Ewing

dan@sportsmensempire.com (Huntavore) — Mon, 13 Feb 2023 10:00:00 +0000

On this episode of Huntavore, Nick launches a new ongoing series, the Emperor’s Table. A pseudo-ideal event where creators of the Sportsmen’s Empire are invited to share their go-to sharable wild game meals. First entry on the menu is given to us by Marcus Ewing, host of the Average Conservationist and Michigan Wild podcasts. Conversation revolves around “average” moments in the field, taking advantage of the outdoors in the winter, and Marcus lays out his rendition of a classic party pleaser, and angler’s go-to that will for sure go over well. Pull up a seat to the Emperor’s Table on this episode of Huntavore.

Marcus is a Native to Michigan and has a heart for the outdoors. Marcus tells us about his shortened deer season this year because of a job change, and some of his favorite “average” hunter experiences. Some of which were captured on trail cameras. A very cool snapshot of him at full draw on a buck, and then a series of photos we can all relate to; early triumph, sobering realization, and defeat. Wildgame wise, Marcus finds himself in the basic, unadulterated camp. Live fire from a grill or smoker, salt, pepper, garlic. He lets the animal dictate the flavor, rather than try something to fancy that could overpower the taste. His culinary practice is also in that basic category so keeping things simple and uncomplicated helps him create wonderful meals for his friends and family.

Marcus’ contribution to the Emperor’s Table is Fried Walleye. A midwest staple fish; white, flaky meat, mild flavor. Heating oil in a cast iron skillet, going for the shallow fry, Marcus is a wet batter guy, cutting his whole fillets into thirds, coating in a batter that uses a citrus flavored light beer. Nick adds a tip, by cutting your fillets on a bias, 45 degree angle, to get more surface area and get more crunch. To take his humble offering to the next level, Marcus says to turn those fried pieces into amazing tacos. Cabbage slaw, wetted down with crema, lime, and any seasoning that fits your fancy. Make sure to stop by and grab a listen to Marcus on the Average Conservationist and Michigan Wild Podcasts, both on Sportsmen’s Empire.

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Small Game, Big Bounty with Jonah Curtis

dan@sportsmensempire.com (Huntavore) — Mon, 30 Jan 2023 10:00:00 +0000

On this episode of Huntavore, Nick is joined by Jonah Curtis, an impressive gardener and small game aficionado. They unpack a whole range of topics on a number of rabbit trails that eventually lead into squirrels, rabbits. Discussions revolve around a mild taste and flavor, How a few bag limits add up fast, simple easy preparations are sometimes the best, and Nick has the opportunity to try something completely new, raccoon. Jonah gives some advice with cooking a ring tailed bandit. Plenty of delicious tid bits on this episode of Huntavore.

Small game hunting is an absolute must this time of year. Now that the rush and intensity of deer season is over, a walk in the woods with friends or family is a breath of fresh air. And besides, it's time to get payback on those bushytails for acting like that huge buck behind you. Jonah lays out a couple of his favorite ways to use squirrel, fried and shredded. He equates it bluegill with the pan fried, there are a hundred recipes, but fried squirrel done right is tops. The second is braised and shredded. The mild flavor makes it a great companion to dumplings and pot pies. Rabbit is similar and boasts a larger bounty. While Jonah farm raised his, a couple bag limits of rabbits would fill the freezer pretty quick. Great way to diversify the freezer. Nick had the opportunity to bag a large raccoon boar. This has been on his list to take and try and that day has come. The meat looks rich, and is covered in loads of fat. Trimming the fat and glands helps in any off flavors, but Jonah gives a few tips when preparing your raccoon for a tasty treat.

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Old World Meat Crafting with Umai Dry

dan@sportsmensempire.com (Huntavore) — Mon, 16 Jan 2023 10:00:00 +0000

On this episode of Huntavore we sink our teeth into next level meat crafting. Nick digitally sits down with Thea Lopatka, owner of Umai Dry. Together they discuss old world meat crafting from the home kitchen. Creating salamis, dry sausage, and dry aged large cuts of meats in a safe, easy to produce method of sealing ground meat or whole muscle into a synthetic bag or casing that allows air and moisture to pass through. After talking about how beneficial bacteria, lowering pH, cure, and salt work as layers of safety, the discussion opens up to seasonings, rates of drying, and being able to enjoy and share a very unique treat that will certainly turn some heads, and get mouths watering. Dig out those old chemistry notes, and make space in your fridge for this episode of Huntavore.

Umai Dry is a family owned business located in Minnesota, They were given the opportunity to work with a synthetic material that allows air and moisture to pass through and apply it to a use with food. Thea, someone who is very educated on the subject of meat crafting, explains that by vacuum sealing a whole muscle cut in a bag, the meat can be dry aged. A process that used to be reserved for curing chambers that needed to be cleaned and humidity regulated to prevent hard casing. While it can be a good investment for a hobbyist meat crafter, most of us have a refrigerator in our kitchens. The fine pores in the bag regulate moisture loss and oxidation, so by using a frost free refrigerator that conditions the air with a fan and compressor the aging can happen in your kitchen. For charcuterie, salami, and dry sausage they process is much the same, with some added steps in the mixing process. For salami and dry sausage, mixing in a bacterium culture and dextrose slurry works on the meat much like yeast works (yeast raising the dough with CO2, bacterium culture lowering the pH).

Note: When I was making a batch of sujuk dry sausage I started in the garage fridge in an uninsulated shop. Thea recommended bringing the sujuk into the house fridge. Merely for the reason that the fan and compressor would be working more than the garage fridge. After making the switch I had my first sausage get to target weight (10 weeks). Nick, is waiting 10 weeks to eat dry sausage worth it? Honest opinion, ABSOLUTELY!

Need some resources: DrybagSteak.com

Dry Aging & Charcuterie with UMAi Dry

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Venison Eye Round and Stocktails

dan@sportsmensempire.com (Huntavore) — Mon, 2 Jan 2023 10:00:00 +0000

On this Episode of Huntavore it's just you and Nick kicking off 2023. He goes into detail about a specific hind quarter cut, the eye round. What are its characteristics, how tender is it, how it reacts to cooking, and chats about 2 successful dishes with this cut. Hope you're in the mood for asian. Secondly, he touches on how small game is going to be a priority here while there is not ice yet, and elaborates about a “Stocktail” that can add a savory twist to your cocktail hour. Get your appetite ready for this episode of Huntavore.

This episode is Nick breaking down the eye round cut from a hind leg. The eye round is a wonderful cut to use when used correctly. Long muscle grain, and very lean, the eye round is best treated as a whole cut or in the case of his two dishes, best sliced, marinaded, then seared. On a scale of tenderness, Nick gives it a 3 out of 4 for being quite tender. For cooking variability he gives it 2 out of 4, high quick heat is what we are going for. Eye round serves as an almost perfect cut for a couple asian dishes. A ramen bowl, that also uses your stock to create a broth, and a mongolian venison stir fry that was an absolute grand slam with Nick’s kids. Here is the blog recipe for the Venison Ramen: https://sportsmensempire.com/blog/wildgame-ramen

Nick is also attempting to bring “stocktails” back into the cocktail hour. In the 60’s along with the Bloody Mary, two drinks were made with their base being broth or stock. The Bull Shot and Bloody Bull were stock and vodka, seasoned with salt and pepper, celery salt, and tabasco. Nick made the switch to venison stock and adobo sauce and gave it the new name the “Buck Shot”. For a play on tracking your deer, the “Blood Trail” is the Buck shot, served with frozen tomato juice or Bloody Mary Mix. as the cubes melt, they release their flavor and spice, and as they melt further, the flavor gets stronger. And just like trailing your hit buck, it finishes with a lot of excitement. Look for both the Stir Fry and Stocktail recipes to be posted soon at the Sportsmen’s Empire Blog.

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Utilization beyond the meat with Stevie fun_fur

dan@sportsmensempire.com (Huntavore) — Mon, 19 Dec 2022 10:00:00 +0000

On this episode of Huntavore, the chat goes beyond the meat and dives into the extras: organs, bones, hides, venison tallow even. Nick is joined by Canadian guide, wild edibles connoisseur, and all around culinary adventurer, Stevie_funfur. Together they pick over the pieces that are usually an afterthought when processing venison. Which organs are they keeping and how does Steve prepare his for the kitchen, how stock and broth are both super important, and some possible avenues for deer tallow. Time for us to pick over what's left and glean some tasty tidbits on this episode of Huntavore.

Steve is a guide, wild edibles teacher, and all around cool dude who loves to play with his food. From forage to gardens, Steve is adding to his diet and taking less away from the grocery store and the established food system. Nick sought out Stevie after following along with his instagram stories of aging his whitetail doe in the far north, actually using a space heater and blankets to keep her from freezing solid. On top of that, he was keeping the hide, scraping and salting to give to a craftsman who could turn it into leather. First being a super cool idea, Nick also wanted to turn the conversation into using those under-used bits that get lost in the whole process of getting a deer in the freezer. Organs and items from the gut pile and how that can be a very intimidating aspect of hunting. Liver and kidneys were the focus. Broth and stock was also a great chat because of all the value it provides as a dish base and a powerful way to intake nutrients. Lastly the guys chat about the assumed bad flavored venison tallow. While it has an amino acid that makes the fat coat the mouth, it can be used for a whole number of crafts and uses. For more info on Steve, follow along with him on his instagram @stevie_funfur

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Venison: Here and Abroad with Simon Majumdar

dan@sportsmensempire.com (Huntavore) — Mon, 5 Dec 2022 10:00:00 +0000

On this episode of Huntavore, Nick has a bucket list chat with food writer and Food Network personality, Simon Majumdar. Simon lays out some knowledge and history of venison, including how venison has been viewed in the UK and how it differs here in the US. Discussions on Tikka Masala, using yogurt as a marinade, and a food game called Good, Better, Best featuring a winter favorite, Pot Roast. Pour yourself a dark pint, and settle in on this episode of Huntavore.

Nick is joined by Simon Majumdar, food writer, podcaster, and Food Network personality. Simon has been around the world, tasting food, understanding where it comes from, and how things are prepared. In fact food is the language of his family. “What have you been eating?” instead of the usual “how are you?” Growing up in the United Kingdom, Simon had the experience of enjoying several types of deer; muntjac, roe, and red stag to name a few. Given the system of how game is managed over there, you can purchase some from your butcher or market. Here in the US, it is a different story. Simon shows a real appreciation for hunting and fishing, because it is an effective tool for managing the landscape, and a more personally important reason, the wonderful wild meat.

A large takeaway that Nick got from this discussion with Simon is that the US is quite narrow in the way venison is prepared versus how it is prepared in the UK and in Europe. Steaks, Straps, and burger reign supreme in what comes out of processors today. Simon is encouraged that North American hunters are beginning to venture out past the normal smoked backstrap and trying new dishes. Tradition is important, and old dishes need to be made, but can we make room for new traditions to be made?

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Sharing the Harvest during the Holidays

dan@sportsmensempire.com (Huntavore) — Mon, 21 Nov 2022 10:00:00 +0000

In this episode of Huntavore, the holidays are fast approaching. Thanksgiving is here at the end of the week, and that ushers in the arrival of gatherings, parties, and opportunities to share our hard earned harvest. Chef Rob Chiappone joins us again to talk tips and tricks to making food during these festivals. We talk turkey for thanksgiving, roasting whole, and also breaking the bird down and treating specific cuts separately. We jump into Christmas and talk big bold presentations of a whole leg roast and wellington, and finish up with Hors D'oeuvre for New Years. Let this chat get the season started, and meal prep wheels turning on this episode of Huntavore.

Nick is joined by friend and returning guest Rob Chiappone, a private chef and fan of the wild harvest. The two together talk about the upcoming holiday season, kicking off with Nick’s favorite, Thanksgiving. This is the time where using your wild turkey would be an amazing opportunity. Nick suggests, with the differences in how dark meat and white meat should be treated, a turkey could be broken down. Taking off the breast as a whole breast, and roasting. The leg and thighs could be slow cooked for longer then. Sous vide would be a great way to do that. Nick had good results with 155* for 36 hours. Yes, that's a long time, but the machine is doing the cooking, not you. We get into Wellington construction and making hollandaise sauce and finish up with some appetizer ideas. Rob and Nick also touch on the backstrap, a step into Huntavore’s head to Hoof, where we lay out its location, its structure, and characteristics that help in being able to cook it.

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Aging Deer for Quality Venison

dan@sportsmensempire.com (Huntavore) — Mon, 7 Nov 2022 10:00:00 +0000

On this episode of Huntavore, we join Nick in a not so good situation, a hospital bed needing assistance with a kidney stone. Spoiler, procedure went well, recovery is going smoothly. With all the questions Nick had gotten about field care and aging deer, he thought it would be a great topic to talk about. How to get quality venison by taking some steps to let the deer hang, differences in initial aging and further dry aging, how flushing with water is good, soaking is not, hide on vs hide off, and hanging environment details. If you have just gotten a deer, or are getting close to putting a hit on one, this is a great listen. So get your game hoist ready for this episode of Huntavore.

Starts in the field with a good field dressing. Non gut shot makes the job easier. Gut shot, not all is lost, but get the deer ASAP,

Field dress, complete pull of the gut, liver, lungs, anus. Keep what you want, I bring 2 gallon sized freezer bags with my kill kit just for 5th quarter organs and parts. Heart, liver, caul fat, want to try kidneys if i’m given the chance (ironic)

Esophagus, cut that as close to the base of the cavity as you can. Trophy Buck, wall mounter, can't do this next step.

At the base of the neck, where the esophagus comes out the rib cage, cut through the hide, surrounding muscle, and through the esophagus, essentially making a drain before the neck and mouth of the animal.

Flush with cold water. I’ve heard folks be on both sides of the fence with water in the cavity. Yes, filling the cavity with water or ice is not a good move for the meat or condition of your mount. Flushing the cavity is a good thing. First, and obvious, it gets rid of blood, dirt, debris, and any gut material you may have had during the field dress.

Flushing also is a way to begin cooling the carcass, the inside of the animal is still warm and hitting with cool water can drop the temp a few degrees

Moving air. I nabbed a box fan from the house a while back to move air in the shop when running the wood stove. It seconds as a way that i can keep the caress dry while hanging. It doesn't have to directly on the deer itself but having air whisk over the deer will evaporate and dry the surface of water after flushing, not let moisture collect during high humid days and nights

I recently read in a newsletter from Hank Shaw, Hunter angler gardener cook, on dry aging cuts, meat can absorb smells and odors from surround food (talking about being in a refrigerator) which had me thinking about the environment I am hanging my deer. A shed or shop is still a good place to start. But maybe the gas cans should moved outside, and the doors left open to air out the space of fumes and dust.

Another topic that gets debated, hide on or hide off. Both are effective when used in specific situations. Most of the time, when hanging in a shop or shed I leave the hide on. Keeps the meat clean, and from drying out creating a rind that needs to be cut off. Having the back end opened, and a fan moving air, and cool temps, this is a great set up. Will the hide be harder to remove this way, yes. It wont pull as easy. But with some patience, a good knife, and some channel lock or vise grip pliers the work goes smoothly.

No shop or shed? Live in a warm state? There are still options for getting the same effect of hanging a deer.

Hide off Quarter the deer, on the bone. Leaving it attached to bone prevents shortening of the muscles, which result in cuts being tough. Next, hang the deer quarters in a fridge if you have access. A trick I learned from a guy who raised lambs, after slaughter, and the carcass was moved to chilling, he would spray the surface with red wine vinegar. The vinegar being acidic would help prevent anything from growing on the surface. No fridge? Cooler with bags of ice. Wrap the ice with plastic, and leave the drain plug open to let it melt off and drain out. Lay the quarters on top of the ice and close the lid. Again the meat doesn't want to be in the ice or water, but on top of the plastic covered ice bags. Frozen milk jugs are also good. Problem is airflow. You want those quarters to be dry.

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Foraging Delicious with Alan Bergo

dan@sportsmensempire.com (Huntavore) — Mon, 24 Oct 2022 09:00:00 +0000

On this episode of Huntavore, Nick is joined by Forager, chef, and writer, Alan Bergo. Alan has honed his craft of foraging plants, mushrooms, roots, and even everyday garden vegetable plants to bring added flavors, textures, and excitement that only wild edibles can. Alan was recently on the show, Chef vs Wild, where culinary experts make beautiful dishes out of the forage they find. Together, the two unpack foraging for novices, dive into some specific plants that hold hidden flavor, breakdown the process for creating a mushroom/wildgame chowder, and learn some culinary techniques for creamy soups, and taking the sting out of needles. Get ready for an information packed episode of Huntavore.

Alan Bergo is a talented chef that started on possibly one of the lowest rungs of cuisine, fast food and climbed up to very esteemed kitchens, where week to week the menu changed, flexing the creative capacity of these chefs to bring exciting new tastes to their customers. The lifestyle of a cooking staff is easily one that is fast paced, pressure filled, where execution of the dish every time is expected. Alan appreciated the challenge, and the chance to create with all kinds of ingredients, but like any industry that works its personnel hard, the limits of staying are short. Alan chose to walk away from the restaurant, but not from food. Now Alan is on a venture to forage all he can, play with these flavors, and create food that is exciting.

For novice foragers, Alan described his time working with wild mushrooms in the kitchen long before he found any in the wild. When it came time to find the mushrooms himself, it wasn't a mystery to key because he had past experience. As beginners, familiarize with the goal item and that will help.

Alan hits us with some amazing kitchen tips. First is if you have dehydrated your chicken of the woods, they will become woody and fibrous. However, simmering them in water or stock will extract that amazing flavor. After the simmering, you can discard the mushrooms themselves but make sure to use that beautiful flavored broth. The second tip comes about when Alan is describing the process to make a creamy soup. Create a kneaded rue, equal parts flour and butter, worked into a dough. Now when it comes time to thicken the chowder, simply cut off what you need, stir into the broth. It gives a smooth texture because of the butter already being mixed with the flour, and allows it to thicken more if needed.

Our foraging talk takes us to a plant that I have always tried to avoid coming in contact with and that is the stinging nettle. Alan explains his theory on how the plant puts so much into protection with the sharp glasslike hairs that the actual plant itself is tender, mild in flavor, and delicious. By cooking or crushing the leaves, the stinging hairs are broken leaving am amazing green to add to the plate. Alan suggests as a first go, steam the leaves for roughly 5 minutes, add some butter, a flaky salt, and a squeeze of lemon. Another use of a common plant as an edible are Shagbark Hickory Nuts. Shagbark nuts have a thinner shell, making them perfect for making hickory nut milk. Alan’s quick description is after washing the nuts, and giving a quick crack, all the shells and nut meat go into a spice grinder, vitamix, blender, or food processor. When you have achieved a powder, add the powder in a pot with twice its volume in water. Bring to simmer. The shells begin to sink and the meat begins to float and flavor the water with pecan scent. He strains off the top and will puree smooth. Alan will reduce it a bit and cook it into a custard which sounds amazing. My own trial is to try this hickory milk as a coffee creamer.

For more about Alan and his writing, head over to his website: https://foragerchef.com/

For ordering his book, The Forager Chefs Book of Flora, head here: https://foragerchef.com/the-forager-chefs-book-of-flora-2/

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Be Passionate with Rob Chippone

dan@sportsmensempire.com (Nick Otto) — Mon, 10 Oct 2022 09:00:00 +0000

On this Episode of Huntavore, be ready to get hyped by one very passionate and energetic

chef. Rob is a private chef, who also loves to hunt and fish, preparing and sharing the wild

harvest. The guys get deep on some topics; why taking kids hunting is important, but teaching

and training them along the way is vital. Being a blessing with wildgame, finding balance in life,

and of course some kitchen talk involving venison. Get ready to be pumped up for this episode

of Huntavore.

Rob Chippone is a private chef from New York. His thick New Yorker accent and energy makes

him an absolute blast to talk with. His fever for life to the fullest, and sharing the harvest is

encouraging, inspiring, and a ready made pep talk for anyone. Nick connected with Rob over

discussions of bringing hunting full circle. “Hunting all the way to the plate”. Also teaching and

training our kids about our lifestyle, not just sitting in the stand, but butchering, bagging, and

cooking our wild game as well. All this knowledge is great, but if we don’t share it, it’s going to

die along with us. How is Nick and Rob including their kiddos? Rob's boy gets excited about

bringing the meal to the table, and explaining the dish. Dad is training him for good service.

Nick’s tribe of 3 are eager to help at the cutting table. Lots of proper knife skills being learned,

and practiced.

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Huntavore in Montana

dan@sportsmensempire.com (Huntavore) — Tue, 27 Sep 2022 20:37:20 +0000

On this episode of Huntavore, Nick recalls his adventure for archery elk with his hunting buddy, Brock Dean. Together they tell their reactions to a week of super highs and deep woes; close enounters, and hellacious climbs, and what helped them to have really good success as greenhorn western elk hunters. Not a lot of animals died, but a couple get real close, on this episode of Huntavore.

Nick is joined by good friend, Brock Dean. Brock, AKA: The Former PLW, public land warrior. Brock and Nick along with two other buds, headed to Montana. They took their chance on a DIY archery hunt with General Elk tags. The week-long hint started with a 24 hour straight through drive. After hitting their campsite and prepping their gear, the 4 some made their first novice move and climbed straight up a face of the mountain without really understanding what their objective was. To their surprise they did happen to hear elk bugles, which gave them some confidence, and started their plan for the next day. Nick and Brock both agreed that our heads were in the right place, while maybe our bodies were not. Very positive going in, knew that the “slog” was worth the effort, continual planning and making audibles kept putting the guys in spots to catch elk. In fact, the group finding a closed ATV trail helped in getting up the mountain and to areas that otherwise would be out of their reach. While even the trail was in bad shape, it was better than thick timber and no switchbacks.

The group also found themselves at the top of bowl with little to no access, other than from the top. This became a sweet spot and location of several very close encounters. One being a huge bull in the timber, another being a spike bull feet from Nick, and finally the dramatic tale of Brock taking an uphill shot on a nice bull that ultimately ended unsuccessful. Overall with what they had accomplished, the adventure of it all, lessons learned, and how close they were to animals, they deemed this a successful trip. Let’s just call it, unfinished business.

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Rick Casey, CHARD Products

dan@sportsmensempire.com (Nick Otto) — Mon, 12 Sep 2022 09:00:00 +0000

On this episode of Huntavore, Nick digitally sits down with Rick Casey, CEO of CHARD Products. Rick has a passion for wildgame, growing up in the U.P. of Michigan, Rick has fond memories of bringing in deer to the family garage and working together to create the amazing dishes of his yesteryears, like his grandma’s potato sausage. Rick also goes into how hunting and venison has impacted the design of his products, helping them be more effective for the hunter’s kitchen. If meat means more to you than just a fuel source, then this is your episode. Settle on in for a nostalgia filled episode of Huntavore.

Rick Casey is a problem solver. He sees products and notices changes that can be made to make them better. He has turned this trait into successful businesses. So when Rick had the chance to improve meat processing equipment, he fell back on his upbringing. Holidays in the U.P. , cutting venison with his family. What worked? What did he wish was changed back then? How could I improve the process of bringing wild game to my family’s table? Through this Rick has improved many of his CHARD Products.

https://linktr.ee/chardproducts

In our chat, Rick was so open about how much food means to him. Taking the time to not only sell a product hunters could use and be content with mediocre, Rick had to tinker and think about how he used poorly designed products before, and fix those quirks. Even if it was widen the legs to make it more stable, or using steel gears instead of plastic for a more robust build. These are changes that can help hunters step up their processing game. Ricks idea of making processing and cooking your wildgame is what he called closing the circle. So much effort is given preparing, executing, and finishing the hunt. Why stop there?

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Pressure Cooker of Emotions

dan@sportsmensempire.com (Huntavore) — Mon, 29 Aug 2022 09:00:00 +0000

On this episode of Huntavore, pressure builds as season openers draw near, and Nick is presented with an opportunity to hunt elk in Montana. The combination of exciting new experiences along with adventure in a brand new environment builds a pressure of anxiousness, nervousness and excitement. Speaking of pressure, One of Nick’s tasks this week is to turn heavily worked venison cuts into easy bags of shredded goodness that can help with midweek meal prep. Seal up those valves, pressure is about to build on this episode of Huntavore.

With 13 days left (at the time of this recording) before a group a hunting buddies and myself head out to Montana. This will be a lot of firsts for me; first hunt out of state, first hunt for elk, first hunt from a truck/backpack. Even with all the preparations and training, and conditioning I feel the pressure of the unknown. It’s an exciting pressure, thrill of adventure, yet the daunting thoughts of what’s next, and what should I expect are ever present. (Side note). After I recorded this, a practice session with the bow helped my anxiety.

Along with returning safely, I’m ok with either outcome; no elk, amazing backpacking trip, or we get elk and bring home glorious meat.

Now to bring things back around to meat. One of Nick’s tasks is to prepare a batch of shredded venison that can be used in the months ahead. Loading up the instapot and seasoning with salt, pepper, and garlic will produce a great tasting base shredded veni, for a whole number of dishes. Vac these into 1lb bags and back to the freezer. Because they are cooked and packed with the drippings makes for a quick warm up final add of seasoning toward whatever you want to make.

A dish that I will do in my enameled dutch oven will be Hank’s Veni Barbacoa, recipe here:

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What to do with Roasts, Besides Roast

dan@sportsmensempire.com (Huntavore) — Mon, 15 Aug 2022 09:00:00 +0000

On this episode of Huntavore, Nick is joined by Greg Tubbs, co-host of Okayest Hunter and an avid venison consumer. Together, they tackle a question Nick has been asked a lot lately; What do I do with these roasts, besides roast it? If this is you, prepare to put those large cuts to work for you, as we explore cooking methods that take you from low and slow to hot and fast, as the guys try to lay out some ideas that best serve the cut, and save it from a slow death of freezer burn. Get ready to thaw out the big top round on this episode of Huntavore.

Greg Tubbs is co-host of Okayest Hunter Podcast, and a long time avid venison eater. Greg grew up on the stuff along with everything his family hunted and fished. Greg was a perfect candidate to join me on this discussion of “what to do with large roasting cuts”. That’s easy, roast it. However it’s not that simple. Not all of us have the time or need that much roast all to once. As seasons around the country prepare to open, freezers are being ransacked for the arrival of new meat. Which brings us to using these large cuts.

Greg opens up with a rouladen, opening up the roast into a large flat sheet, spreading on a filling, rolling it back on itself and securing with string or toothpicks. A slow cook and sear, followed by a slice across the grain has a fun pinwheel to serve. If that doesn't wet the appetite with all the preparations, two easy routes would be to ground into burger or sliced thick, cross the grain for steaks. Burgers and steak are easy for a Labor Day weekend along with a whole host of things to make throughout the winter. One steak dish Nick’s like is a swiss steak recipe from his in-laws where instead of beef round comes venison bottom round. Butterflied to make a double steak and tenderized (10” lodge skillet will do the trick). Season with salt and pepper, get it browned on the outside, and let simmer in a pool of gravy or cream of mushroom soup. Served alongside mashed potatoes and you got a rib sticker that will power you through those afternoon chores. Next was several ideas where thin slices would be helpful; stir fry, philly cheese on a griddle, jerky. If large cuts intimidate you, there is no shame in spreading it all out. To close, Greg and Nick circle back to leaving the cuts whole. A sunday roast is worth saving, and when made into pot roast cant be beat. Pastrami or any type of brined/cured and smoked meat will please a hungry crowd and re-freeze quite well.

Hank Shaw’s Venison Pastrami: https://honest-food.net/venison-pastrami-recipe/#recipe

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Deer Ribs, Brisket, and Sidemeat

dan@sportsmensempire.com (Huntavore) — Mon, 1 Aug 2022 09:00:00 +0000

On this episode of Huntavore, joining Nick on this in depth discussion is returning guest, Nathan Judice, the RecreationChef. Together they unpack the rib quarter of deer; the location, characteristics, and sound cooking treatments of these muscle groups. Along the way, the guys add tips and tricks to get the most out of this very finicky quarter. If you’ve been wanting to better utilize your deer’s midsection, make it easier to bone out for burger, or elevate these under-appreciated cuts to center stage, tune into this episode of Huntavore.

Ribs, Brisket, Sidemeat

Location: extends from the lower neck to the pelvis, as high as vertebrae and extending the length of the rib to the sternum.

Muscle groups/cuts: intercostal muscles: rib meat, attached between each rib, layers of muscles with pockets of hard fat.

flank muscles: attached near the groin and ending at the last rib. Thin in profile, long muscle fibers, lean, some

diaphragm: AKA Skirt Steak, internal muscular wall, works the lungs. Located along the inside of the ribs

brisket: front chest muscles. Connects from the sternum to the shoulder. Thin profile, pronounced grain

Things to watch for:Thick layers of fat: cut out any thick layers of hard fat, mostly on the outside layers of the ribs. Does not render, very waxy. Not to be confused with soft fat that is striated in the meat.

Blood meat: Naturally from a dispatch shot to the lungs, there will be some loss to blood and fragmented bone.

Nothing to salvage on damaged flesh. Surface blood can be cut and scraped off an intact muscle. Membrane filled with blood can be removed.

Punctured Paunch: Burst Gut material inside the rib cage can compromise the inside cuts. Thick membrane on the inside wall does protect outside muscles. If gut shot and left to lay, the harvestable parts can spoil. If during field dress the gut is nicked, quickly remove the gut, and flush with cold water for several minutes.

How to Prepare Each Cut (in our opinions)

All cuts can be added to the trim pile. Tip: cut from the ribs, chill flat, makes finding globs of fat and removing this thick fat easier.

Rib: Nick: Two Stage Cooking, low and slow at first, finish at high heat to crisper.

Nate:Low and Slow Smoked, 2-3 hrs on smoke, 2-3 hours wrapped in foil, then finished on a hot grill or in your oven on broil. Option 2; Pressure cooker with jus to cover (30 mins to 1 hour) then finish over a hot grill with favorite BBQ sauce

Dish: Nick: Venison Rib Lolly Pop

Nate: Venison McRib Sandwich

Flank/Diaphram/Brisket: Nick: marinaded, followed by high heat, sliced thin cross grain.

Nate: Agree with the above 100%, one tip for last minute marinade is to vacuum seal or chamber seal with the marinade to aid in quicker penetration. Or inject marinade

Dish: Nick: Steak and Frites

Nate: Venison Pinwheel. Marinade, pound it out, season all sided, slather with pesto and/or roasted garlic, roll that bad boy up (paying attention to the grain so you’re slicing against the grain), truss or tooth pick it and sear on all sides hot and fast! Serve it with a nice summer salad or ratatouille

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Rikki Folger, Wild and Foraged

dan@sportsmensempire.com (Huntavore) — Mon, 18 Jul 2022 16:21:13 +0000

On this episode of Huntavore, Nick is joined by Colorado resident, Rikki Folger. Rikki is an accomplished chef who desires to bring wild game and foraged food to the forefront. Armed with a culinary background, she launched the handle @wild_and_foraged, sharing recipes and her adventures. They talk about a shared pastime of disc golf, attempting bottom round burnt ends, and making a seasonal berry sauce that will elevate any steak dinner. Be ready to up your summer game with this episode of Huntavore.

Rikki Folger is an accomplished chef who has worked in Napa, California and now in Colorado. While also being a Somalia, someone who is trained in wine tasting, she also creates whole dishes in the kitchen. Nick, however, skips over all that and dives into a shared recreational game between them, disc golf. Lots of parallels between disc and ball golf, but one area that disc has focused on, is playing among the established habitat. For Nick, his foraging game has greatly improved, because of bad throws into the woods. Rikki turns her attention to improving Nick’s attempt on venison burnt ends. Immediate issue was the marbling and fat contact of the bottom round. The smoking and keeping the moisture in was achieved, but the crust and char was not up to par. Rikki offered to increase the surface area when broiling. Now one of the best parts of summer are the seasonal fruits that ripe for the picking. Rikki takes an already beautiful piece of grilled venison steak and adds a berry sauce. She chose blueberry as a sweet and tart sauce that would elevate a simple steak into fine dining.

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Kris Chain, Season Report

dan@sportsmensempire.com (Huntavore) — Mon, 4 Jul 2022 09:00:00 +0000

On this Episode of Huntavore, Nick is joined by Kris Chain. A Hunter, Gardener, and Educator from Virginia. Kris took it upon himself to create a personalized digital almanac that sorts info and links for game species, growing seasons, foraging dates all at your fingertips. Kris lays out how this tool can save you loads of time preparing your hunts or gardens. We also get into some bear meat talk, as Nick has yet to get his hands on some. The guys finish up with street tacos and what would Kris’ final meal request be. All this and more on the next episode of Huntavore.

Nick digitally sits down with Kris Chain, creator of Season Report. A personalized digital almanac that brings your desired hunting, gardening, fishing, and foraging information to a one stop platform. Want to add an out of state hunt, for a different species? Simply add the state and game animal and you get the sorted information you need, to take to the field.

Kris Chain also offers Season Report for $15 annually, and you can give it a try for free for 2 weeks

Kris was able to harvest a bear last year, so Nick takes the opportunity to dive a bit deeper on bear meat. Its richness and moist texture makes bear meat a true eating experience. Kris describes the closest equivalent as a pork like texture, yet fully wild and it's own. Nick got very intrigued as if the bear boudin sausage could be a thing, Kris seemed very excited about the idea. Summer time also seems to be a great time to make a mess of tacos. Kris unpacks his venison or wild boar tacos. His go to is ground meat over shredded. Kris kept it straight forward by seasoning, and browning the meat, but finishes off by adding a ladle of stock to keep the meat moist and add a slight sausiness to the taco meat.

Tappecue Meat Probes

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Huntavore Episode 100

dan@sportsmensempire.com (Huntavore) — Mon, 20 Jun 2022 09:00:00 +0000

Man, we made it! Triple Digits, the century mark, a milestone where podcasters find that their little project has now become something greater. On this Episode of Huntavore, Nick celebrates getting to this point, then relieves the amazing weekend up north at Total Archery Challenge; the friends, the fun shots, and the food. Smoked Shot Shells were a surprise hit, so we break down this little meat treat. Nick also hit the foraging gold mine of Golden Oyster Mushrooms. So I invite you, pour a glass, and celebrate with Nick, on this 100th episode of Huntavore.

First, Nick needs to thank a small village for their involvement in Huntavore. His wife and kids, Former co-host Dustin, huge encourager Peggy Kline, Dan Johnson and the entire Sportsman’s Empire, all the amazing guests and listeners. Thank you all.

Total Archery Challenge, Crystal Mountain Michigan was a huge hit. Like any big event, some hiccups were there, but our experience wasn’t tarnished. Shooting two days, 4 courses, hiking plenty of miles and floors, making what at first looked like impossible shots. What a wonderful way to practice long range archery. One of the dishes that we made was Smoked Shot Shells

Here is the link:

Nick also stumbled upon a stump loaded with Golden Oyster Mushrooms. His culinary drive was salivating. First objective was to preserve the bounty. First was sauté and freeze. Second was full dehydration. Incredible how much water is actually in mushrooms, they dried down to almost nothing.

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Live Fire with Larry White

dan@sportsmensempire.com (Huntavore) — Mon, 6 Jun 2022 09:00:00 +0000

In this Episode of Huntavore, Summer has finally arrived! Schools out, temps are up, and outdoor cooking is back. Nick is joined by Larry White, the Wildgame Gourmet to chat about wildgame and live fire. Larry gives some insight to meat care, making a smoke bomb to regulate your smoke output, and what his goto hardwood of choice is. Nick does some investigating on Larry’s DIY clay oven, gets skeptical over flavored charcoal briquette, and gets excited over Larry’s dish, Chili Colorado. Kick back and enjoy this latest episode of Huntavore.

Larry White hails from North Carolina, and enjoys playing with his wildgame and applying his culinary craft. Larry ran a restaurant and food truck and like anyone in hospitality realized that when was starting a family, he had to make a choice. Now he creates amazing dishes where gamey isn't even a thought. Nick brought Larry on to chat about live fire cooking, and his construction of a DIY outdoor clay oven. Summer is here and cooking outdoors over open flame is a great way to kick it off. Larry loves oak on his barbecue, especially over wild pork that he takes off his home swamp. A true property problem to plate solution.

In the two dish breakdown Larry lays out a dessert on the grill, grilled peaches. Sprinkle some brown sugar and drop onto some direct heat. The peach will char and take on some smoke. Serve with rosemary infused cream or french vanilla. His second dish is a chili Colorado. Not to be mistaken as a normal chili, but a hearty stew braised in a red chili sauce.

Tappecue Meat Probes

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Eat What You Kill with Jeremy Critchfield

dan@sportsmensempire.com (Huntavore) — Mon, 23 May 2022 09:00:00 +0000

On this episode of Huntavore, Nick is joined by a huge advocate for #eatwhatyoukill, Jeremy Critchfield. Jeremy is the HuntChef and host on Sportsman’s Channel. With 34 years in the culinary profession and a lifetime in the woods, Jeremy has a huge knowledge base and passion for wildgame and the wild harvest. We unpack some food for though ideas, and then put the bead on using your harvested wild turkey. Settle in for an incredible chat on this episode of Huntavore.

Jeremy Critchfield is the co-host of the Sportsman’s Channel Show MTN TOP Outdoors, and a wildgame chef. With a lifetime of experience, Jeremy has made it his business to bring wildgame out of the shadows of being gamey, and into the true light of being real, wholesome, delicious food. HuntChef even went to the lengths of trademarking #eatwhatyoukill. Nick and Jeremy unpack that idea on how we as sportsmen have a 2 fold approach. First is to show the public that we are here for food and meat as much as or even more than the killshot. Second would be to ourselves. We have a responsibility to get the most from our harvest, give thanks for the animal, and to share with others why we go to such lengths and why it's our personal passion to take our meat supply from the woods.

Jeremy gives us a challenge to take our turkey breast meat to the next level. He suggests that by sheeting out a breast, using a sharp knife to butterfly out that piece of white meat, and add a stuffing of your choosing. Roll the sheet back up and cook under a slow even heat. Slice the meat cross the roll and serve a “pinwheel” looking serving of delicous whitemeat and stuffing. Its called a roulade but Jeremy says its not difficult to prepare this crowd pleaser. Jeremy has also put his expertise into a whole line of seasonings and rubs. Check it out at: huntchef.com

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Springtime Dishes with John Wallace

dan@sportsmensempire.com (Huntavore) — Mon, 9 May 2022 09:00:00 +0000

On this episode of Huntavore, Nick is joined by once again, John Wallace, a new Regional Director for Delta Waterfowl and as we know him, Wildgame Cook. John and Nick catch up since last being on the podcast, unpack some of the popular spring forage here in the Midwest, mushroom prep, and some incredible spring dishes that are packed with the flavor. This conversation will have you take an extra look at those green patches as you pass to your turkey spot, on this episode of Huntavore.

Nick is joined by John Wallace. Known on instagram as WildGameCook, John has also transitioned into a regional director for Delta Waterfowl. As this episode airs, it will be his first day at the job. Congrats and Good Luck John. Last time Nick was able to chat with John it was the height of the pandemic, so these two do a bit of catching up. All the kids are in sports and the family schedule is fast paced. But even so, John shares some great moments from hunting with his kids, like being a year of firsts for one of John’s boys.

The guys highlight spring forage here in the midwest. Easy key-able greens and mushrooms that can be used to make dishes pop. The highly sought after Morel and Ramp, to the humble Pheasant Back and Garlic Mustard.

John finishes up by talking about a dish that sums up spring perfectly. Turkey tenderloins topped with morel rings and garlic mustard pesto.

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Chasing Everything with Dan Mathews

dan@sportsmensempire.com (Huntavore) — Mon, 25 Apr 2022 09:00:00 +0000

On this episode of the Huntavore, Nick is joined by fellow Sportsman’s Nation Podcaster, Dan Mathews. Dan is the Host of the Nomadic Outdoorsman and Western Rookies. Together Nick and Dan talk about chasing everything. Rather than casting a deep net into one species, Dan casts a wide net to explore as many outdoor opportunities as possible. They cover hogs from a helicopter. Why is meat so important in your household?, and how Mountain Goat might not be on the top of Dan’s list to chase. This and much more on this episode of Huntavore.

Dan Mathews hails from Southern Missouri and grew up in Wisconsin. His drive for exploring the outdoors and passion for adventure has Dan hunting as much as he possibly can. Rather than wait for a particular season to open, Dan is always in search of the next season that opens, no matter the species. Dan finds that he gets an appreciation for more than just antler size, or body weight, but shares in the excitement of trying something completely new and experiencing hunting cultures across the whole United States.

Dan was recently on a helicopter hunt for feral hogs in Texas. Like a boy playing soldier, Dan unpacks the fun of using high tech firearms out the side of a flying helicopter. Nick pokes at some questions about how Dan feels about the advantage he had with the use of technology and if the excitement of fair chase was gone. His response reflected what ranchers and farmers were saying. These hogs have been doing untold amounts of damage to crops and to other wildlife, and even with these efforts of eradication, the hog numbers continue to bounce back to the point where the environment wouldn't support them. The ethics talk may include the hogs, but at the same time, ethics around wildlife and healthy habitats needs to include hog eradication.

These conversations lead into what meat means to Dan. Is it just food or is it something more? Dan’s freezer is a cornucopia of different animals he’s harvested. Each package offers a renewed experience of the hunt and memories about the event. Also the appreciation of knowing where food comes from. When he asks his daughter where meat comes from, the answer isn't the store or butcher’s shop. It's from hunting.

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Naked Turkey Schnitzel

dan@sportsmensempire.com (Huntavore) — Mon, 11 Apr 2022 09:00:00 +0000

On this episode of Huntavore, Nick opens with a poem “So God Made a Farmer '' to memorialize his late Grandfather. David Otto was called home after 96 years, he was a great Grandfather , husband, steam engine enthusiast, farmer. Switching gears, Nick breaks down naked turkey schnitzel. How unbreaded turkey steaks can be flavorful, moist, and an easy addition to any menu, with the use of a marinade. All this and some heavy thoughts on this episode of Huntavore

After a week-long camping trip with his family, and some sobering news of his grandfather’s passing, Nick has a lot on his mind. Driving down to Kentucky from Michigan made plenty of time for podcast catch-up and reflection. A new show from former guest, Kate Kavenaugh called The Ground Work Podcast, got Nick thinking and unpacking how death is as natural as life. How death can reverberate well past the life and into the lives of those around it. Ok, enough of the heavy stuff.

Nick then switches gears and explores naked turkey schnitzel. A fork tender piece of turkey breast, not breaded, yet loaded with flavor. Starting with a lobe of turkey breast, pulling the skin, and cross cutting the grain about a ½ inch to ¾ inch thick. Following the same as you would with traditional schnitzel, tenderizing the cut steak. Basically, beating the meat flat with a meat mallet, cast iron pan, or a needle perforator. This creates first the fork tender part of the steak, and second, avenues for a marinade to penetrate fully. Nick goes through 3 of his favorite marinades. Easiest would be store bought Zesty Italian Dressing. The other two are whipped up at home, each imparting 3 basic elements: an acid, an oil, and herbs/spices. Lime Chili Ginger uses olive oil, lime zest and juice, grated ginger, and chili flake. Shredded cilantro is always good for a freshness element. Lemon Pepper uses the same olive oil, with a dab of Dijon mustard, Lemon zest and juice, and cracked black pepper. Again a parsley or cilantro for freshness is a good add on. All three marinades will only require 30 to 45 minutes to work on the meat. Any longer and the steak begins to break down. Keep it in as long as you would like, but just be watchful. Now to the grill where a direct sear for color and moved to indirect heat to finish. You want full done but not dried out.

The Ground Work Podcast

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Anatomy Eats with Dr Jonathan Reisman

dan@sportsmensempire.com (Huntavore) — Mon, 28 Mar 2022 09:00:00 +0000

On this episode of Huntavore, Nick contacted Dr. Jonathan Reisman, an ER doctor, physicians writer, and author of the recent book, The Unseen Body. Jon shares his unique perspective on the connection between food and anatomy that began on the first day of medical school, in a cadaver lab. Together Nick and Jon talk about the inspection of animals in a kosher slaughterhouse, why are lungs illegal to sell and serve in the US, Jon’s Anatomy Eats dinners where he makes connections from what's on the plate to the living organ inside ourselves, and how Nick and Jon share a questionable practice at acquiring protein. To unpack all this, stay tuned to this episode of Huntavore.

Nick happened to switch over to public radio on his way home one evening where he came across an interview with Jonathan Reisman, a physician who is also the author of the recent book, The Unseen Body. In addition, Jonathan during his first year in medical school, became interested in food through his anatomy courses. In fact he had a professor that would make correlations between specific muscles of human anatomy that would match specific cuts butchered from an animal. His studies lead Jonathan on a search to discover dishes made of organs and parts of the body that function to keep us alive. In his search, one method other than visiting slaughterhouses was to take up hunting himself. Like a lot of people who didn't grow up around hunting, he had a steep learning curve to become successful. He also shared that he would pick up roadkill for his other hobbies or bow making and tanning hides, and happened across a very fresh kill and seized the opportunity to harvest some meat (I tip my buzzard hat to you, sir). Nick was interested in Jonathan’s time in the Kosher slaughterhouse with the shochets or essentially the Jewish meat inspectors that qualify meat to be “clean”. One of their processes was to inspect the lungs for scars from pneumonia. This inspection opens up some practices we as hunters can take, as we are field dressing, using that opportunity to not only be the first to witness the opening of a wild animal, but to even examine the health and life of the animal by inspecting the organs.

book link: https://www.amazon.com/Unseen-Body-Doctors-Journey-Through/dp/1250246628

website: www.jonathanreisman.com and Anatomy Eats' website: http://www.anatomyeats.com/ (there's a great video on this homepage from PBS in Philly on one of our dinners. It really gives people a good sense of what we do.)

social media: @jonreismanmd

Anatomy Eats social media: @anatomyeats

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Trad Bows & Underused Turkey Cuts with Emrah Oruc

dan@sportsmensempire.com (Huntavore) — Mon, 14 Mar 2022 09:00:00 +0000

On this Episode of Huntavore, Nick spontaneously calls up Emrah O of Bowhunting Soul Podcast to chat about trad bows, chasing turkeys, and how to get as much usage out of your harvested bird. Nick has strung up his long bow after a good long while and wanted to get some tuning tips. Trying to not blow our brains with information, Emrah gives some places to start, like brace height, and getting a correct spined arrow. Nick wanted to move into turkey dishes that utilizes underused cuts of the bird, and how plucking your whole bird can help. Emrah adds even more ideas outside of just meat, but using parts in your equipment to chase the next bird. If you want to get the most of your turkey this year, than tune into this episode of Huntavore

Emrah Oruc is the host and creator of Bowhunting Soul. A podcast and youtube channel dedicated to the soul of archery, using traditional equipment. So starting out this episode, Nick quickly jumps into talking about traditional archery. Running an archery unit for his 3rd and 4th graders using compound bows, kids have had their first bite of the archery bug, slinging some arrows. As a bit of a show and tell, Nick strung up his long bow and sent a few shots down range. Emrah reminds everyone that with traditional equipment, as you get more basic, you begin inputting more and more of the archer behind the bow. Not to say that its all trial and error, but my zero’d in setup could be way off for Emrah.

Nick transitioned into talking turkey. With Wild Turkey seasons opening up soon, hunters are eagerly awaiting the next species to chase. Emrah explains his reasoning for going mobile and using a ghillie suit instead of a popup blind. Going light and fast does increase your chances of getting spotted. Emrah explains that he has gone 0/3 on birds, but with each attempt he got closer and closer to putting the pieces together. Nick is making a bold prediction that Emrah connects on a bird this year.

Now onto using your harvested bird. Emrah talks about actually making fletchings for arrows from the flight feathers, and creating a bone call for your slate from the wing bones. Even if you don't have a plan yet for your bird, Nick does talk about upping your ROI by plucking your bird instead of skinning. The skin can better protect the flesh in the freezer, and what little fat the bird has is under the skin, a natural flavor and moisture improvement. Braising and stewing wings and salvaged necks create amazing stock. Nick took the opportunity to make french onion soup from wings and necks. Overall easily done without much effort. For the drums and thighs, Nick also used his sous vide wand in great application. Adding ⅛ cup of oil or butter, some herbs, salt and pepper and a thigh to a bag and letting it cook at 155F for 36 hours (yes, 36 hours) delivers an amazing tender meat, with all the beautiful turkey flavor, without the dryness folks experience. A quick broil in the oven to brown the skin and serve either whole or shredded. That's another way to capture the beautiful dark meat from your bird.

MEAT!

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The Intrepid Eater and Wildgame Sushi with Adam Berkelmans

dan@sportsmensempire.com (Huntavore) — Mon, 28 Feb 2022 10:00:00 +0000

On this episode of Huntavore, Nick is joined by The Intrepid Eater, Adam Berkelmans. Adam is a self taught cook who has a passion for wildgame, growing and foraging, and making amazing dishes out of both. Together, these guys chat about some deep topics related to self-sustainability, responsible meat-eating, and finish up on a fun way to serve wild game, in sushi rolls. All this and more on the next episode of Huntavore.

Adam Berkelmans hails from Ontario, Canada. He took his passion of hunting, fishing, and foraging and mixed it with love of cooking. Taking on the title of Intrepid Eater, Adam shares that with a little creativity, some self taught practice, and an adventurous spirit, wild game can be just about any dish that you desire.

Adam leads the discussion on an idea of responsible meat-eating. The thought is, if you only eat the most desirable cuts without the rest of the animal, then the waste and discarded parts would surpass what is taken. Head to tail eating of animals, not only provides a wealth of nutrients, but also stretches the use of that animal. Both Nick and Adam agree that if we are going to spread this idea, it has to be done by sharing recipes, encouraging others to try new things, wagging a finger and telling someone to keep their livers without first creating motivation would be not good.

On a lighter note, Nick asks about wildgame sushi. Adam has made several variations of what closely resembles Kimbap (Gimbap) , a Korean version of sushi, but with cooked and pickled items, rather than raw, in traditional sushi. The Crappie and Chips rolls he made was to stretch the use of one fish. Being notorious for not freezing well, Adam didn’t want to freeze the fish, but fried in a tempaura batter, followed up with fried potatoes and rolled it all in sticky medium grain rice and sushi seaweed paper. No special equipment is needed. Adam does have a bamboo sushi roll pad, but Nick plans to use a placemat. Use your inner McGyver to achieve the task. Want something else? Nick and Adam brainstorm that ground can be used as long as it’s cooked first as a burger patty, and slow braised meat can be placed in a line that holds itself together.

Sushi in itself is a full course in meal prep and presentation. All the elements are cut and sliced, raw ingredients cooked or pickled, and assembled so everything is square and can be sliced. Not the most efficient method, but for bringing some fun to the party, wildgame sushi is the perfect party meal. You can find Adam on Instagram @the.intrepid.eater or his website; intrepideater.com.

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Something's Fishy

dan@sportsmensempire.com (Huntavore) — Mon, 14 Feb 2022 10:00:00 +0000

On this episode of Huntavore, Nick is joined by the Editor in Chief of Harvesting Nature, Justin Townsend. Justin lived down in the keys and had his fair share of cooking and eating saltwater fish. Now he resides in Colorado and has to tune his craft to fresh water. Nick asks about fishcakes, fish dips, and is there anything we can do with freshwater roe? To finish out, Nick and Justin brainstorm a smoked salmon “Dockside” pie. Get ready for some fish talk on this episode of Huntavore.

Justin Townsend recently moved to his new home in Colorado. While not bringing a large amount of game meat in this year, he has been exploring and putting the pieces of the puzzle together on his new hunting territories. Coming from the Keys, Justin has a huge knowledge base when it comes to fish. Nick struck gold on the ice and was able to haul in a 26.5” northern pike. With all the excitement, Nick wanted to pick Justin’s brain on some possibilities for the fish. The guys touch on the idea of fish cakes. It’s not a fancy nor even exciting dish, but could offer a good way to use a filet that got a bit mangled due to novice pike butchery. Blitz the pike, egg as binder, mixed in with bread crumb and whatever herb and spice, popped into the oven, air fryer, or oil will make what was dodgy into delicious. The next topic was freshwater roe. Opening up the belly of my pike, I saw a large amount of roe. Knowing the energy that goes into producing eggs from poultry, it only seemed fitting to try and use the effort this fish put into making eggs into something delicious. Justin does warn about some of the dangers from parasites in freshwater fish, but also gives a great article about curing roe:

To round out the episode, Nick has an idea for a smoked salmon shepherd’s pie. However shepherd didn't seem right so it has been re-named dockside pie. Nick found some salmon filets in his freezer that needed to get used. Smoked salmon in itself is amazing, but making the meat candy into a dish sounds terrific. Keeping the filling simple, chopped onion, spinach, and salmon. Binding it all with a mild cheese sauce, and topping it with savory sweet potatoes makes a great wintertime belly filling meal.

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Crossbow plus Pellet Grill equal Delicious

dan@sportsmensempire.com (Huntavore) — Mon, 31 Jan 2022 10:00:00 +0000

On this episode of Huntavore, Nick is joined again by the Crossbow crusader, Rich Wilson. He and his ever evolving crossbow named Bunjie, take on the Eastern United States in search of game to bring home. Rich is no stranger to whitetails and feral hogs, but we spend some time chatting about his adventure to Maine for Black Bear. Rich also explains how picking up a basic pellet grill has his family cooking more delicious food at home, and a bit of a lifesaver when it comes to cooking meats with very particular temp requirements. All this and of course a few rabbit trails on this episode of Huntavore.

Rich Wilson, creator and host of the youtube channel Death by Bunjie, hails from Pennsylvania. Rich produces great content revolving around crossbow hunting. How to’s, self videoed hunts, and even stepping into the kitchen and cooking up quality grub with his kills. Rick and Nick chat a bit about a Black Bear Rich was able to go on. Up in the big wilderness of Maine, Rich sat in a blind on the ground, 20yds from a barrel of bait, hoping to encounter an animal as big or bigger than he. Talk about exciting. Things get even more hairy when Rich’s shot is a bit too far back and now has the realization he needs to track a wounded bear, in the dark. He and his guide make the wise choice and back out till morning, to recover the bear. Fast forward to getting his bear home, Rich has found that a pellet grill has greatly improved his confidence when it came to cooking this bear meat. Bear is pretty particular when it comes to cooking temperature due to parasites. Nick makes the correlation between the crossbow and the pellet grill, in that both can give confidence due to improved control and mechanizing tasks that can help the operator focus on other things.

Rich also has an exciting new addition to his channel, and its not the newest version of Bunjie, “The Death Stalker”. It's his daughter, Genevieve. Recently Genevieve has taken on the challenge of hunting on her own, and filming it. She joins her dad in making content, and even venturing out and learning the art of taxidermy. As parents we get excited when out kids join in on our hobbies. Genevieve not only joins in, but got a buck this year when dad didn’t. Good work Genevieve! To see Rich, Genevieve, and Bunjie head over to Death by Bunjie on youtube.

MEAT!

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Chasing Public with Vincent Batiata and Audrey Hoag

dan@sportsmensempire.com (Huntavore) — Mon, 17 Jan 2022 10:00:00 +0000

On this Episode of Huntavore, Nick is joined by Vincent Batiata and Audrey Hoag, of Chasing Public. Together, they share their passion and motivation for the “Chase”. Go deep in a discussion about taking a life, and share some great stories about mishaps that turned into adventures. All this, and along with some Wild Game talk, on this episode of Huntavore.

Nick is joined by Vincent Batiata and Audrey Hoag of Chasing Public, a budding Instagram blog and YouTube channel documenting their pursuits. Michigan natives that transplanted down to Tennessee, Vincent and Audrey are no strangers to finding and scouting public hunting grounds and taking on the challenge of out-of-state hunts. Living in an apartment in a state away from family forces you to be resourceful and think on your feet. However the hardship has given way to loving the process and each hurdle, mishap, or challenge makes the venison taste sweeter. While Vincent has the background in hunting, Audrey has joined along with him and taken on the challenge of learning this whole hunting style. Becoming skilled with a bow, and building form, Audrey has already had several encounters and took a beautiful buck last year. What was very noticeable from these two is that they challenge themselves to “earn” the right to take the animal’s life. Without having some sort of struggle on their end, it doesn’t feel right. I find that a very noble approach. Digging into their venison preparation, being able to settle down some roots, both are open to the idea of butchering their own deer. Going to processors out of necessity and having uneasy feelings about what they were getting back.

While on a bit of a life break, transitioning back to Michigan, Vincent and Audrey will be creating more content to follow along with. Maybe because they are from my home, but I truly am excited to follow along on their journey. They don't shy away from what's hard, they take on intimidating challenges all for the reason to better themselves and continue to chase what they love. Follow along with their journey at @chasingpublic on instagram and on youtube.

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Huntavore’s Big WHY & Self-Reliance

dan@sportsmensempire.com (Huntavore) — Mon, 3 Jan 2022 10:00:00 +0000

On this episode of Huntavore, NIck is on a solo ramble on this one. Being the first podcast episode of the year he wanted to get himself right with his thoughts. Looking back to 2021, a glaring theme was “supply chain issues”. Trying to combat this problem, Nick as declared the word of 2022 as “self-reliance” and highlighted steps taken to separate from the domestic food system that is struggling. Nick also answers for himself the big question of “Why do you hunt?” not to try and condone his actions, but to solidify his passions for natural wild protein, and elevating it to desirable, nutritious food.

Everything we consume comes from a chain of companies and workers who bring us what we need. But that system was interrupted and we are witnessing the result of over consumption, a lack of labor force, and toppling domino effect of goods and services not being able to keep up with the demand. If I had to pick a word for 2021 it would be “supply chain issues”. Globally we are in a gridlock and are trying to get ourselves out of it. This is reality. So as a way to try and fight that, on the smallest scale imaginable, I have declared 2022’s new word as “self-reliant”. I’m not completely going off the grid and off the deep end on this, but I do see the benefit of taking a single aspect of my consumption and trying to find a way to be able to produce it myself. My focus is adding a garden that I ACTUALLY weed this time.

In this episode as well, I ask myself “why do you hunt?” scenario. I'm not questioning my actions, but solidifying my response to a world who will ask those questions of me. I had a great conversation with a friend about him getting involved in hunting and he questioned my reasons to gain an understanding of if hunting is worth it. Can you guess what I said?

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Stews, Stock, and Squirrels with Jonah Curtis

dan@sportsmensempire.com (Huntavore) — Mon, 20 Dec 2021 10:00:00 +0000

On this Episode of Huntavore, Nick is joined by homesteading guru, Jonah Curtis. The two chat about the close of whitetail season here in Michigan and how Jonah is in mid season form when it comes to chasing small game. They play good, better, best when it comes to making a stew, and what goes into a quality wildgame stock. All this coming up on the next episode of Huntavore.

Back again on the show is Jonah Curtis; homesteader in Southern Michigan, radical small game nut, and writer for Hunt to Eat magazine. Jonah has an extensive garden that produces a bounty that he and family are able to enjoy all year long. He talents not only go from being able to raise a few plants and keep a few animals around, but it's a constant chore list that goes from planting a mistaken double order of garlic in October, predator and pest control in his sheds and hen house, to taking his young son along with him on the daily happenings around the property. Something Nick admires about Jonah is using his harvest to the fullest. “Waste not want to” has been a phrase Nick has grown up with and has tried to apply that to his wildgame. Jonah displays that through his use of making stock. Stock is a beautiful way to use discarded meat/bones/animal parts and veg scraps into a wonderful base for soup, stews, sauces. Homemade is WAY better than anything store bought. Dog people , pro tip! If you plan on giving stock to your dogs, don’t add onions.

In our game, good better best, Nick and Jonah breaks down a stew. Good, toss it all in a crock pot, give it a couple hours. Better, full sear of the meat, brown the veg, if the ingredients are homegrown even better. Best, hard working, collagen filled meat, browned. Browned veggies, added last hour of cook. Nick likes Parsnips added last 20 minutes.

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Stuffed Pasta and Meat Sauce with Shane Ball

dan@sportsmensempire.com (Huntavore) — Mon, 6 Dec 2021 10:00:00 +0000

On this Episode of Huntavore, Nick welcomes back Shane Ball; former professional chef, Hunter, and all around stud in making pasta. First on the plate, taking spaghetti from good to better, without a whole lot of effort, An easy “how to” make a quality tomato sauce, and a deep dive into a pet project Nick is doing; Whitetail Liver and Leek ravioli with a mushroom cream sauce. If all this sounds incredible, buckle up and get your notes ready for this next episode of Huntavore.

Shane Ball is a former professional chef and native to Alberta, Canada. Nick catches up with Shane about his big game season this year. Shane chased both Elk and Moose this year and was able to bring home a couple hundred pounds of glorious venison.

First up, a game of “Good, Better, Best” Spaghetti with meat sauce. A staple in most homes. Take a pound of ground, cook it, add it to tomato pasta sauce, scoop and serve over cooked spaghetti. Good. Whip out some frozen garlic bread to make it “special.”

To go Better, Shane offers us a go to easy tomato sauce that will have you forgetting the ease of canned bland from the store.

Nick adds in how he prepares the ground meat. Dry the meat on paper towels, salt, and let come up to room temp. The ground gets a way better sear. When it comes time to add the sauce, both agreed, hit the pan with a stock or a red wine, or something to deglaze the bottom of the pan and lift the fond. A quick dice of an onion works well for bringing up those brown bits. Now add the sauce and find your good dish now way better.

Now into some deep talk on stuffed pasta. A whole episode could be dedicated entirely to just making the pasta. While a science, it is almost an art with the fine tuning that has to happen. Nick laid out his plan of using his archery doe liver in a ravioli. Shane offered up some great advice on pairing with a second flavor, along with making it into a mousse and piping the filling for a consistent noodle. Lots of first time tasks going on, but with Shane’s help Nick feels that if he can stay organized, some homemade raviolis will be in his future.

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Eric Gunn, Way of the Hunt & Roadkill Denial

dan@sportsmensempire.com (Huntavore) — Mon, 15 Nov 2021 10:00:00 +0000

On this episode of Huntavore, Nick is joined by Eric Gunn; outdoorsman, chef, and creator of @wayofthehunt. Eric loves to use wildgame in his dishes, getting inspiration from his Sicilian heritage. Nick and Eric talk about the season of wild harvest going on right now with hunters, also,as a Maryland resident, was denied picking up a roadkill deer. Eric gets into some high level cooking and using some unique parts in your stock. Stay tuned for an exciting new episode of Huntavore.

Eric Gunn is a native of Maryland. Growing up in and around some of the best hunting grounds in the country. Waterfowl, seafood, whitetails, bears, and crazy tiny elk called Sika deer. Lots of opportunities for sportsmen. However, one aspect is not open to venison loves, roadkill. Eric goes into a tale of being told he couldn’t pick up a fresh deer because a salvage permit is needed. These permit holders travel the roads and pick up carcasses only to be incinerated and dumped into the landfill.

Hard days of hunting and chasing animals and for some of us the celebration of butchering our game. The two guys reflect on their thankfulness for the opportunity and the gifts they were able to harvest and use into the upcoming year. Nick’s favorite holiday is fast approaching as Thanksgiving is just around the corner. This season always is a great time to reflect on the bounty we’ve been given or opportunity to chase and take.

Eric shares about his heritage coming from Sicily, and about a few of the dishes that translate well into venison. A couple with the new cool cut on the block, the shanks, and even getting into keep trotters (the hoof section) for enriching stock. In old world cooking, nothing goes to waste, “Waste not, want not” and using more from our deer is something to be thankful for.

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Celebration Meals and Roadkill Responsibilities

dan@sportsmensempire.com (Huntavore) — Mon, 1 Nov 2021 09:00:00 +0000

On this episode of Huntavore. Nick steps into some deep thoughts. Do Sportsmen have a responsibility to salvage roadkill? He gives some explanation and his own opinion on the question. He also switches gears and jumps into his archery doe celebration meal, venison tenderloin tartare. How this preparation brought some excitement to an already celebratory meal.

Roadkill Responsibilities: A week or so ago, Nick was tipped off to a killed button buck near the family farm. Without hesitation, he picked it up, gutted the animal, and hung it up to age appropriately. While most people who know Nick were not surprised by this action, a few folks raised eyebrows, and concern. “Why do you need to pick up roadkill?” While it is basically a free veni grab, it also hits home to the relationship I have with these deer. I put these animals in high esteem, and to see their end at the hands of humans who after the collision, leave the deer to waste away, saddens me. Nick’s personal belief of these deer is that they are a beautiful example of creation. Their existence with us doesn't deserve to be cast aside and a mere inconvenience to us. Nick pledges to himself to try and salvage what is wholesome and bring some sort of homage to this animal.

Celebration Meal, Venison Tenderloin Tartare: A working definition of a celebration meal could be; a meal made for or by a successful hunter, that celebrates the hunt and usually involves the first taste of that particular animal. A few choices that are popular are organs like heart or liver, backstrap, and tenderloin. The route that Nick went on his own celebration meal was tenderloin, but with it also being served raw (say what?!?) In making a raw tartare some preparation specifics need to be taken. Meat has to be fresh and cold, and served immediately after being prepared. First an aioli has to be whipped up. The base contains; sherry vinegar, ground mustard, egg yolks, salt, and drizzle in olive oil to emulsify. When it gets to the desired thickness. Fold in; capers, chopped parsley, pepper, and hand chopped tenderloin. Dress with egg yolk and toasted french bread.

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After The Shot Thoughts with Paul Rhodes

dan@sportsmensempire.com (Nick Otto) — Mon, 18 Oct 2021 14:03:09 +0000

On this episode of Huntavore, Nick was able to take a healthy sized doe in the early part of October. Now the preparation comes into play. Nick sits down with Paul Phodes, author and creator of Sizzlin Arrow. Together talk about the things you will need for an effective field kit, the skilled art of field dressing, and to embrace this powerful moment with your harvest. No need to skip corners here. The guys also touch on some cut up and preservation ideas that will have you making some notes before getting your harvest. All this and more on the next episode of Huntavore.

Paul Rhodes, creator of Sizzlin Arrow, is an advocate for taking more control of your food. Whether it's making choices on where to source quality farm produce or actually heading to the woods to kill for your own meat. Paul also is involved with talking college students afield to hunt for deer and turkey in his home state of North Carolina. Couldn’t think of a better person to chat with about field dressing.

Field dressing is a powerful moment. It's the moment where the once living creature is transformed into a carcass for food. For several reasons folks skim over this process; its gross, its bloody, its intimidating, and not a lot of people have been taught the whole process. Paul walks us through his method. True tip here is using your fingers as guides cutting the underbelly from the inside out. Protecting that gut from knicks and tears. Second would be to get the anus out. Nothing to be worried about cutting inside the pelvic cavity. Run your blade along the pelvic bone, on the inside and it will free the colon enough to pull free.

Paul and Nick go back and forth on steps of chilling the carcass, breaking it down into whole muscle or into pre-portioned meals, and how both guys appreciate the vac seal style of bagging the cuts. You can find more about what Paul is up to at: sizzlinarrow.com or @sizzlinarrow on instagram.

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Weekday Wildgame with Sophie May

dan@sportsmensempire.com (Huntavore) — Mon, 4 Oct 2021 09:00:00 +0000

On this episode of the Huntavore, Nick calls up Sophie May, author of the website wifeofahunter. Sophie finds herself as the solo cook in her house. While her husband, father, and even herself go hunting, when game enters the kitchen, she has taken it upon herself to transform it into meals. Sophie explains that for her family a big hurdle is picky eaters who are not fans of the wild funk many of us enjoy. If this sounds like your household, than stay tuned, we got some good picky palate pleaser and weekday wildgame talk on the way.

Sophie May is a native to Texas. Growing up working outside, and enjoying the outdoors, Sophie is no stranger to being behind the gun. Chasing many types of game that Texas has to offer, from a whole number of deer species, wild hog, waterfowl, and even gators. Her niche in her household formed procrastinating in her college studies at Auburn, into pleasing her family with a spread of wild game dishes that they would enjoy.

Sophie, like many of us has a full time job that can suck the energy from ya. Sometimes coming home to prepare a meal can be more of a chore, even for the most hardy kitchen lovers. Sophie enjoys using tools like a crockpot or instapot in her cooking. For example, from a box, two alarm chili mix can be whipped up and put on low in a crockpot. Or the shanks from her axis deer put on simmer all day to be stacked high on an axis french dip in a matter of minutes.

When time is available, a good home cook will put meals up in the freezer. Be it burritos, freeze a stew, or a good lasagna can last a long time, and be ready for the table with minimum effort. Sophie drops a recipe from her book with a White Gator Lasagna that sounds fantastic. We discuss that here in the Midwest we might not be able to get gator easily, but can transition this recipe to use wild turkey.

Sophie can be found on facebook and instagram, @wifeofahuntercooks and on her website, www.wifeofahunter.com

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Steven Athay of Live Wild Eat Wild

dan@sportsmensempire.com (Huntavore) — Mon, 20 Sep 2021 09:00:00 +0000

On this Episode of Huntavore, Nick is joined by Steven Athay, author of Live Wild Eat Wild. Self proclaimed good cook and terrible hunter, Steven writes about his hunts, and then follows up with recipes and write ups about the dishes he and his wife make from that animal. Steven has a true passion for being connected to his food and the process it takes. We go deep on a bare bones home butchery set up, contaminating wild ground with domestic fat, and an incredible story of a once in a lifetime Utah Bison hunt.

Steven Athay runs the blog, Live Wild Eat Wild. His whole mission with his platform is to be an educational tool for hunters and anglers who take pride in their harvest and want to celebrate the hunt and the animal through more ways than antlers on a wall. In fact, I had to ask for Steven’s name because its not written on his page. He told me that was purposeful, the focus here is the wild game, and the butchery. He was afraid of trending into the “instagram influencer” territory. I appreciate that mindset. Ironically, maybe more hunters and anglers should be influenced by Steven.

Living out in Utah has offered a bountiful amount of game for Steven along with a wealth of adventures to write about. We start with a bare bones home butchery set up: a utilitarian 6” boning knife, plastic wrap and butcher paper, and a hand grinder. Many decades, if not centuries of animals were processed this way. Recently home setups have expanded to near cut shop size and quality (including my own), but there is no need to drop a fortune on equipment to get into the home butchery game. Steve has taken animals to the processor, and knows that the professionals do a good job. His hang up was he was giving up why he wanted to hunt for food in the first place, the connection.

We take a deep tangent on ground meat. Our conclusion on grinders, a hand grinder is a great way to start. If you want to go electric, forget the cheapies, budget friendly, base models. This is one area where bigger is better. Stay away from plastic parts, cast and steel are essential. Mixing domestic fats into wild burger sparks opinions. Some are purists and want only lean wild. Others, including myself, cut in domestic fat for a number of reasons related to cooking. Steven goes for an “all around ground” of 80/20 with pork or beef fat. Sausage is more of a 70/30 with pork. For griddle-enthusiasts I challenge you to try a 60/40 round of smashburgers.

To finish out the episode, Steven takes us on an epic saga of his father’s journey to bag a Utah Bison. “20 years applying, tons of planning, and a successful hunt.” Be sure to follow Steven @livewildeatwild

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Fieldcare and Meat Care with Travis Stockstill

dan@sportsmensempire.com (Huntavore) — Tue, 7 Sep 2021 09:00:00 +0000

On this episode of Huntavore, Nick calls up Travis Stockstill, member of team USA butchering team and host of The Meat Block Podcast, to talk about field care, and prepping your carcass for better quality meat. Using his expertise from over a decade in the butchers trade, he gives some tips and tricks hunters can use whether it's taking your animal to the processor or the DIY butcher job. If you are a fan of geeking out over meat, this is the episode for you.

Travis Stockstill lives in California, but has spent over a decade mastering the craft of animal butchery. Getting his start on the slaughter floor, knocking a holstine on the first day, holding just about every position on the cut floor, and hosting a podcast about butchering and meat cutting. While having not a lot of experience as a hunter, Travis had his fair share of time butchering venison. He explains that bringing your venison to the processor in pristine order should be a concern of yours. Not just for your peace of mind, but for the other hunters as well. When cutting at home, taking good care at the start will help with your final product. Travis says hide off to get any contaminants in the hair away, and to spritze the carcass with vinegar to stop bacterial growth. He also touches on surface and knife cleanliness, using 180 degree water to sterilize. Cleaning with soup is a start but now adding a sterilizing process to your home butchering is a good idea. Travis also claims that when people ask what is his favorite cut of meat, that it's ground. Versatile, no meat loss, delicious, hard to screw it up. A good argument for full animal utilization.

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The Hunter’s Quest with Hunter McWaters

dan@sportsmensempire.com (Huntavore) — Mon, 23 Aug 2021 09:00:00 +0000

On this episode of the Huntavore, we talk about adventure, and spiritual reflection while on the hunt. It's hard to separate ourselves from wild creation and the majesty of it all without opening up those big questions while glassing from a peak, or hunkering into the stand. Hunter shares some of past experience that has lead to the making of The Hunter’s Quest and opens up about his family in the kitchen, making some wild exotic dishes that has this midwest foodie wide eyed and wanting a taste. Join Nick and Hunter on this walkabout style episode comin’ atcha’.

Hunter McWaters is a native to Virginia. However he isn't one to stay still for long. Hunter’s drive for adventure had him shooting footage in lots of amazing places. Being a Christ-follower, Hunter also sees our backcountry wilderness, not as any random chance, but a glorious display from an intelligent designer. When chasing caribou, elk, or even whitetail he explains that adventures like these can have you working on filling your soul along with pursuing your game.

Hunter does provide wholesome natural game for his family, but takes a back seat when it gets to the kitchen. His mother-in-law, raised in the middle east, grew up with quarters and halves of animals coming into the kitchen. Her experience at breaking quarters, and butchering animals for meals has Hunter watching attentively. Her sure handed knife skills rival any butcher shop. In addition, Hunter shares some traditional dishes that utilize every scrap. His description of simmering the butchered bones, including the spine has Nick’s culinary wheels spinning. While the concerns of CWD makes him nervous, utilizing the last bits attached to the bones to make a delicious meal is something Nick can get behind.

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Mahting Putelis with Hunt to Eat

dan@sportsmensempire.com (Huntavore) — Mon, 9 Aug 2021 09:00:00 +0000

On this episode of the Huntavore, Mahting Putelis, CEO of Hunt to Eat joins Nick for a chat about a wild foodie’s favorite fashion wear. Hunt to Eat started as just a t-shirt company that has blossomed into an organization whose mission encompasses community, real food, and conservation. Mahting opens up about his start in the outdoors as a kid, how the phrase “food for fuel” relates to his upbringing, a love for photography lead to getting behind a rifle, and reveals some incredible new content coming from Hunt to Eat.

Mahting Putelis comes from humble beginnings. Living within their means and having a perspective of “food is fuel”, Mahting and his siblings had a unique upbringing with food. Which makes hunting for sustenance a reality. Only fitting that Mahting and his brother started the company Hunt to Eat. First just a t-shirt company that created tasteful wears for hunters and anglers, expands to an organization that brought together a community of folks who showed what they can do with their harvest, introducing new people to our passion of acquiring real food, and teaching others the importance of conservation.

Mahting does admit that he may not find his home in the kitchen, but he does take his place as the grill master. Mahting likes to keep things simple which given his choice of wild protein will ultimately end up delicious. A marinated turkey breast grilled up nicely into carnitas is a goto from Mahting. Or a beautiful elk burger with straight ground. Letting the game take the driver seat in the dish.

Hunt to Eat also is announcing that they are growing from just a website and clothing, but breaking into the media realm. With a few of their own podcasts, a show, and a magazine launching soon. I myself, am excited to soak up the content from folks who hunt to eat.

Tappecue Meat Probes

Instagram: @tappecue

https://youtu.be/sE3dYCphy2M

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Homemade Umami Bomb

dan@sportsmensempire.com (Huntavore) — Mon, 26 Jul 2021 09:00:00 +0000

On this episode of Huntavore, we take a culinary deep dive on a topic of wanting to get the most flavor bang from their wildgame or anything really can do. Nick unpacks the flavor profile umami as best he can. What is it? How do we taste umami? And most importantly, how can you use it on your food? Nick goes into detail about the process of making your own umami seasoning shake that blows your mind.

Nick took a trip into the world of flavor enhancement. Umami translated from Japanese means pleasant savory taste. That is exactly what we are going for on our wild game dishes, pleasant and savory. Now along with umami, we need to unpack Mono Sodium Glutamate (MSG). MSG is a chemical compound that can be added to food to enhance flavor, but not a whole lot of folks are looking to do that. At least in its mass produced, ultra refined form. However MSG is a natural occurring chemical compound in quite a number of foods already. Many of the items that top pizza have a high concentration of MSG (tomatoes, onions, mushrooms, anchovies, parmesan). Capturing this as a seasoning that can be applied to meat, veg, etc became the challenge. By dehydrating these items and blitzing them in a grinder, you can amp up the exhausting flavors of food, without over doing the salt. Salt has its purpose, but overdoing it can take away from the taste.

Check out these two videos I found that will help you make your own:

Guga foods

ChefSteps

https://youtu.be/WFMtBstGHAA

Tappecue Meat Probes

Instagram: @tappecue

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Pursuing Panfish with Lee Kleinow

dan@sportsmensempire.com (Huntavore) — Mon, 12 Jul 2021 09:00:00 +0000

On this episode of Huntavore, Nick is joined by Lee Kleinow, fellow podcast host of Freshwater bite and MI Life Outdoors on Sportsmen’s Nation and avid angler. Lee hails for the east side of Michigan enjoying the amazing opportunities that the Great Lakes provide. Together these two unpack the challenges the Great Lakes face with environmental impacts and the impact of evasive, non-native species that have worked into the watershed. After that downer, Lee goes on about the bountiful species that are available and how a hungry angler could seemingly never get bored, chasing so many fish. Nick focuses on his favorite catch, panfish in inland lakes. Wanting to improve his boom or bust trips, Lee gives Nick some pointers and tactics to chase those bluegills in the dead of summer. Finally the guys wrap up their talk with a different preparation of walleye than frying.

Lee and his family live on the east side of Michigan, striking distance of the biggest freshwater fishery in the U.S. The Great Lakes also are habitat to waterfowl, major shipping lanes, and hold thousands of recreational boaters. Due to a whole host of reasons, major impacts have his the lakes. One being evasive, non native species. While asian carp are at the front door, zebra mussels have moved in and made a mess (or the opposite I guess). These mussels have multiplied without predation and filtered out vital nutrients used to feed native fish fry, and allowing sunlight to travel deeper, changing lake temps and affecting water vegetation. But on the other side of the coin, the lakes have an amazing opportunity for many species of fish, including Zee’s favorite, walleye. Zee talks about the fish spawning in the Detroit River and hundreds if not thousands of anglers on hand for the event. The phrase goes, “you can hop from boat to boat and touch water.” Nick certainly is putting that on his list to do, but improving his summer panfish game is on his mind. Lee talks about sticking to early morning or evening, catching the cool hours of the day. Locating weedy deep holes to find fish saying cool and staying hidden. An adapted trick of using a ice fishing style jigging action seemed very doable for Nick who along with his rod, will be baiting and unhooking a could kiddos as well. To finish off the conversation, Zee breaks down a refined recipe for walleye. Preferring a breaded and baked approach topped with parmesan cheese and crisped up. Leaving you satisfied, but not feeling like you had a cup of grease along with the fish. Paired with a crisp cocktail or wine, you have a great meal for the middle of summer.

Tappecue Meat Probes

Instagram: @tappecue

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Camp Cook with Cast Iron Steve

dan@sportsmensempire.com (Huntavore) — Mon, 28 Jun 2021 09:00:00 +0000

On this episode of Huntavore, Cast Iron Steve is back again to chat about heavy metal cookware and specifically camp kitchen setups. We talk about making kitchens portable, a whole range of equipment we use or wished we used, how calories at the campsite don’t count, and our favorite camp meals and extra fancy desserts to be served fireside.

Steve and Nick first break into what makes cast iron special. Durability, even heating especially on intense burners that some stoves have, ease of cleanup with a nice cooked in seasoning. Its hard to beat traditional cookware that pioneers themselves could have used on their expeditions. To beat the weight, carbon steel cookware offers many of the benefits on cast iron. The guys talk about how the griddles they use are carbon steel and could be helpful in making more pieces portable. Steve’s solution to their weight and space issue is to downsize the number of pieces. I'm sure for him it's as if you are asking which of his children have to stay home, but hard decisions have to be made. Nick continues to stay within the confines of the chuck box. The kitchen size can stay the same yet with some creativity, and continues to find ways to add items. A single 12” cast pan, a 12” teflon pan, steel pot, and aluminium dutch oven can all be stored and cover a wide range of dishes.

Steve likes his dutch ovens at the campsite, but doesnt like the inconsistent nature of cooking over fire pits. He's not afraid to do it, but with the addition of a Charcoal table, he gains control, ease of cooking at countertop level, and being a native of Utah, fires are a real danger. Containing his coals for efficiency and safety makes the charcoal table a necessity.

Steve also hits us with a favorite dessert of his being a cobbler out of a dutch oven. His twist, add a half a can of sprite to the dry cake mix.

Tappecue Meat Probes

Instagram: @tappecue

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Summertime Plans

dan@sportsmensempire.com (Huntavore) — Mon, 14 Jun 2021 09:00:00 +0000

On this episode of Huntavore, Nick goes over some of his summer wildgame plans. Taking on a Middle East style of marinade, yogurt based. Being slightly acidic and yet creamy it offers a great way to impart seasonings along with tenderizing. Coupled with some homemade flat bread should be a perfect meal for a warm summer's night. A new addition to his cooking fleet might be a smokeless fire pit that has a searing ring. Making kabob night a “fondue” style of choosing your own ingredients.

Nick also stepped up in the bow department this year. The ol Quest Forge is on standby and a Prime Black 1 has taken its place. Since developing his form, Nick can feel the subtle differences in build quality and improvements. All this to be said that Nick hasn’t put down the bow this year, hoping to make a good showing at the Total Archery Challenge in Boyne, MI.

Recently, the JBS meat packing company was hacked by possible Russian cyber criminals. From what we understand it halted meat production yet was figured out quickly, and plants are back running. Just another victory for folks who hunt and fish, grow animals, or who go direct to farmers or growers. Shortening that food chain to you, makes it possible to not have to panic.

Tappecue Meat Probes

Instagram: @tappecue

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Okayest Hunter with Greg Tubbs and Eric Clark

dan@sportsmensempire.com (Huntavore) — Mon, 24 May 2021 09:00:00 +0000

Greg Tubbs and Eric Clark are hosts of the Where2Hunt podcast and creators of Okayest Hunter. Okayest Hunter is an online brand that promotes celebrating every deer taken and promoting a positive message around hunting. A message I can get behind. As a self proclaimed “meat hunter” my trophy lies in the harvest, not necessarily what's on its head (not really a surprise).

Having the opportunity to talk with these guys was a real pleasure, getting to know how these two utilized their venison differently. Greg, from an early age having the chance to learn how to break down an animal and fillet the fish, was around lots of ways to prepare the game. Eric, on the early stages of getting the most out of the game. Using a processor to get him not only his steaks and roasts, but enjoys the meat candy that comes along with it. The balance of these two shows that each hunter will have their unique approach. Greg saves money and gains options, but spends time and effort. While Eric saves time and effort, gets less options, but finds it worth the extra money to have that done. Each solution has its benefits.

Wilde Spice Co.

Instagram: @wildespice

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Peak to Plate with Annie Weisz

dan@sportsmensempire.com (Huntavore) — Tue, 11 May 2021 09:00:00 +0000

This episode of Huntavore highlights Annie Weisz, author of Peak to Plate. Peak to Plate is a website all dedicated to things using wildgame. Annie began her adventure by being along side her mother in the kitchen. Developing a love and passion for food, even her day job has her looking at nutrition being a Dietitian. Annie has been surrounded by hunting and fishing, her step father teaching her to flyfish, joining her husband on hunts for Elk (even while pregnant!). Annie has had opportunity to play with wild game, but when she had her boys it took on more of an importance.

Annie started her website as a way to document her recipes. She loves bold flavors, and interesting cuisine. So translating her wonderful protein into dishes that are very exciting and different from the norm. Personally, Nick was looking at the Whitetail Sushimi. Anytime you are consuming raw meat, you should take great care, but the flavor and texture that you get doubled with an asian ponzu sauce is well worth the effort. Annie also translated a staple in India into a fantastic Butter Pheasant recipe. For these examples and tons more, head over to peaktoplate.com or follow along in instagram @peak.to.plate

Tappecue Meat Probes

Instagram: @tappecue

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Spring Turkey Talk with Jared and James of Bowga Hunting

dan@sportsmensempire.com (Huntavore) — Mon, 26 Apr 2021 09:00:00 +0000

Jared Gortsema and James Zandstra are hunting partners and creators of the Bowga Hunting Podcast. The two are native Michiganders who enjoy the thrill of exploring public land and pursuing game. Their passion for being sportsmen has led them to Wisconsin for public land whitetails. Jared takes a real liking to scouting and working the chess match for mature bucks. Another adventure of theirs, takes them to the mountains of West Virginia to hunt black bear. James is a traditional enthusiast, hunting with a recurve. He was able to take a bear with that recurve.

Both Jared and James enjoy the opportunity to bring home wholesome wild protein to their families. Being spring, Nick wanted to get their thoughts on what they are doing with their turkey. James tossed around the idea of making his bird last longer, by making sausage that he could freeze and use throughout the year. He is also not opposed to smoking a breast and and going cold cut style. Thin slices with some spicy homemade mayo. Jared is thinking of a smoked braise on the dark meat. Translating a venison shoulder recipe with a dark beer to a turkey leg and thigh with some citrus and a michigan classic, Oberon.

Wilde Spice Co.

Instagram: @wildespice

https://www.edibleoutdoorscook.com/

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Edible Outdoors Cook with Jason Thornton

dan@sportsmensempire.com (Huntavore) — Mon, 12 Apr 2021 09:00:00 +0000

Jason Thornton hails for Lafayette, Louisiana. In his own words, the Bayou is a sportsman’s paradise. He chases just about everything down there; deer, hogs, turkey, small game, fish, and also tends an extensive garden. His harvest is pride of his, but his passion is presenting that harvest in a pleasing, creative way. Tossing a bird or rabbit into a crockpot with a can of cream of mushroom or wrapping large cuts in bacon isn’t a bad thing, but how often does that become the only way it's presented. Jason wants to elevate that dish that brings honor to that animal, but also use all of the animal that nothing goes to waste.

One way Jason elevates his dishes is with sauces and homemade condiments. Now we’ve heard it said “A good steak doesn’t need a sauce”. There is some truth to that, a properly seasoned, and cooked steak no matter the doneness, will be juicy enough. However, Jason would live to add a sauce of his foraged mushrooms, or a glaze made from his fruit marinade. Going beyond just steak topping, Jason loves to make his own condiments. Not just straight mustard and ketchup, but a Banana Pepper Mustard and Smoked Beet Ketchup. Jason also lays out how easy making a homemade mayonnaise can be.

Jason also finds enjoyment in not just holding onto his recipes, but sharing them with sportsmen who desire to get creative with their game. Here is a link to his website where you can find his recipes:

Wilde Spice Co.

Instagram: @wildespice

https://www.backcountryhunters.org/jackalope_wellington

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Wild Game Recipes with Jeff Benda

dan@sportsmensempire.com (Huntavore) — Mon, 29 Mar 2021 09:00:00 +0000

Jeff Benda loves food. Growing up as a kid on an AirForce Base, he and his parents enjoyed their time at home in the kitchen. Whether it was making their own, or hearing about a great new restaurant to try, food was a common event. Jeff however couldn't realize his second dream of being an outdoors man until becoming an adult. As a kid, he watched fishing and sport shows Sunday morning before church, read familiar books like My Side of the Mountain. It wasn't till his friends invited him on a duck hunt back in 2002. Since then, Jeff has monopolized on his location in North Dakota being able to chase a whole host of animals from the Midwest and Western states.

Recipe creation is a task I find to be challenging. Might be that I’m putting too much thought into relaying to the reader why certain steps are important, or that I am a natural presenter and hack my way through writing. Jeff offered some insight that a recipe is more of a creative expression and be played and messed with. Don't like spice, omit it. Want the fire? Add more. Whatever you change though, make sure to make a note of it. Jeff keeps a journal handy as he's in the kitchen. Another thing that Jeff does is actually read cookbooks. Old ones, new ones, wildgame or completely domestic. He draws inspiration from this reading and keeps his creative jive alive.

Jeff recently published a mind blowing recipe of Jackalope Wellington. While I wish it was from an actual buck Jack, Jeff brough the backstrap of a cottontail and antelope together in a rich crowd pleaser. Here is the link to check out:

Huntavore Partner:

Tappecue Meat Probes

Instagram: @tappecue

https://sportsmensnation.com/blog/recipe-marinated-wild-turkey-tenderloins

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Primal Highlight: Wild Turkey Breast

dan@sportsmensempire.com (Huntavore) — Mon, 15 Mar 2021 09:00:00 +0000

Focus today is on the Wild Turkey Breast. Large cut of meat, Thick at one end, that narrows to a point, and hides an inner tenderloin. The whole thing in nature is lean. Quick,fast, and powerful, the breast is the power muscle for flight for these birds. Not having the stamina for extended flight, the breast gets its light color from quick bursts of work, unlike the legs and thighs that do the bulk of the load, giving them the darker color and more pronounced flavor (that's another episode). When getting the bird in the field, it is worth your time to pluck the feathers and keep the skin attached. Any fat that the bird has will concentrate on the skin. Leaving it on while cooking the breast can give you the advantage to juicy white meat.

The whole crown is a great family gathering size. Two lobes connected at the keel bone (breast bone) Being all the same texture and consistency, you can focus on the white meat without having to worry if the thighs get done. Season and brine to taste, in the oven covered at 375* for 45 minutes, then slow the oven to 250* for the remainder of the cook. Figure 10-15 minutes per pound total, Use Probe to keep eyes on temp. 150*-155* Cut the heat, and rest for 20 minutes.

A favorite prep of Nick’s is a Marinated Tenderloin. You could add any marinade that you like, but in this step by step recipe, He goes with a Lemon Pepper approach that properly signals in spring:

Wilde Spice Co.

Instagram: @wildespice

www.deerhunterpodcast.com

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Kevin Vistisen of The Deer Hunter Podcast

dan@sportsmensempire.com (Huntavore) — Mon, 1 Mar 2021 10:00:00 +0000

Kevin Vistisen hails from the east side of Michigan, near Detroit. Kevin is like a lot of us, He has a passion for deer hunting. He puts in long hours at work, spends time with his family, and daydreams about what is strolling past his soaking trail camera. He and crew have in addition to just loving deer hunting, have put a foot forward in creating and strengthening the hunting culture. Through his own podcast, DeerHunter Podcast, topics range from old school deer camp talk, to cutting edge tactics on getting closer to deer. Usually accompanied by the familiar sound of beer cans cracking, their mission is Entertain, Educate, and Evolve the modern day deer hunter.

Nick and Kevin take their sweet time here on this conversation, going nowhere quickly but hitting some topics that are very timely and profound. Kevin talks about his own experience with how social media can be a trap for sportsmen. What starts as an innocent “this or that” can quickly turn into a divisive pissing match. Kevin says that what our community needs is some flexibility with each other. With the rest of the world becoming more polarizing and anti-hunting groups getting more organized, we need more than ever to unified.

Moving into the venison talk, Kevin is no stranger to having his deer dropped off to a processor. Relationship is the key, he says. I trust the man, whose profession it is to cut meat. Near his home is a butcher shop, and through conversations and interactions has made himself known to the shop. Maybe it’s cause Nick is weird, but in Kevin’s film “The Forest” he says the line “1 pound of ground, makes 10 tacos”. It has not baring on the film, but Nick has been stuck on it. For Kevin, it seems like a easy way to calculate how much to thaw for a large gathering.

You can find Deerhunter Podcast wherever podcast are downloaded or head over to:

Tappecue Meat Probes

Instagram: @tappecue

https://www.bayouwildtv.com/recipes/large-game/299-venison-shanks-osso-buco-style.html

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Buy it, Borrow It, Bury It with Nate Judice

dan@sportsmensempire.com (Huntavore) — Mon, 15 Feb 2021 10:00:00 +0000

Nate Judice, or @therecreationalchef is a sportsman who enjoys the game as much on the plate as chasing them in the field. Waterfowl and whitetails are his gotos and being in south Louisiana, fish is a mainstay. Being a guy who has put some time in behind the knife, I wanted to get a grasp of what are some of his quick draw tools in the kitchen. Nate likes to have his cast iron at the ready all the time, in fact he said that one lives on the stovetop. Next up are the immersion blend, and temp probes for both his freezers and the meat.

The game Nick crafted is Buy it, Borrow it, or Bury it. A couple of passionate game cooks, giving their input on popular kitchen appliances that have recently hit the market. Here was our votes for each:

Grinder: Nick:Buy Nate:Buy

Sausage Stuffer: Nick:Borrow Nate:Borrow

Meat Temp Probe: Nick & Nate:Buy

Instapot: Nick:Buy Nate:Bury

Smoker: Nick:Borrow Nate:Buy, buy a multipurpose grill/smoker.

George Bluth Cornballer: Nick:Bury Nate: WTF is a cornballer?

Air Fryer: Nick:Bury/Borrow (Wife says im bias) Nate:Bury

Deep Fryer: Nick:Buy Nate:Buy

Vac Sealer/Chamber Vac: Nick:Buy Nate:Buy

Sous vide (water circulator): Nick:Buy Nate:Borrow

Pizza Oven: Nick:Bury Nate:Depends, use mine every Friday

Dehydrator: Nick & Nate:Borrow

In Nate’s 2 Dish Breakdown he mentioned an osso bucco style shank recipe (anytime shanks are involved, I'm all ears) He was invited by Bayou Wild TV to cook this dish. Here is the link to tune in:

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Backcountry Blend with Wilde Spice Co

dan@sportsmensempire.com (Huntavore) — Mon, 1 Feb 2021 10:00:00 +0000

Dave came into the hunting lifestyle later in life, standing in the grocery store, and thinking about how many hands have touched this piece of meat. He came to real conscious awareness of the fuel he was putting in his body. He now lives out west playing the tag game, procuring his meat either direct from the farmer/rancher or chasing mule deer and pronghorn.

Along with approaching his meat differently, Dave had the same epiphany when it came to seasoning his prized protein. A backstrap already for the grill and glancing a look at the back of some store bought seasoning to find a lot of fillers and chemicals, a crying shame. Dave took matters into his own hands and wanted to create a spice blend that would enhance his meat, not merely cover it. Dave selected fresh, high quality ingredients for his blends and keeps batches small to maintain freshness. One particular ingredient that caught Nick’s attention is the Tellicherry Peppercorn. These are peppercorns from the same black pepper plants as all other peppercorns, but they are graded according to size and punch. Tellicherry is the top 10 percent of the crop, making them the largest and most potent. Nick who enjoys a good peppery pop, making this go-to spice blend for a wide range of wild game. Not an overpowering flavor, but makes the protein sing. Huntavore and Wilde have teamed up to offer you a 15% savings on your order. Use the coupon code HUNTAVORE at checkout. Not just for the backcountry, but on all the Wilde blends. Head over to wildespice.com or @wildspice.

Tappecue Meat Probes

Instagram: @tappecue