venison

As we start out Season 2,  I want to thank everyone for the support in the inaugural season of the podcast.  It has been a lot of fun!  In this episode I talk a little about what I have been up to lately and dive in to a relatively new hobby to me but one that is really satisfying.  Processing my own venison! I partnered up with my brother to buy all the equipment needed to process and make all the delicious food that we love from venison we harvested.  Brats, jerky, summer sausage, snack sticks etc.  I talk about each piece of equipment we have purchased along with the seasonings and products we use to make it all.  It makes my mouth water just thinking about it.  Enjoy!

Join bestselling author J. Ryan Stradal to discuss his third novel, Saturday Night at the Lakeside Supper Club, a celebration of food and drink across four generations in Minnesota. J. Ryan contrasts four female voices, four decades, and two restaurants, one a traditional supper club, and the second a chain restaurant, similar to a Denny's. The result is an exploration of our times and our evolving relationship with food and drink, health, and community. J. Ryan also discusses his writing during the pandemic and thoughts about characters and editorial choices. We also manage to talk about culture, deer, smoking, heritage, and a little bit about politics. Don't miss this lovely warm conversation, and don't forget to pick up a copy as a gift for your favorite food lover.

J. Ryan's website:
http://www.jryanstradal.com/

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Finally a professional's response to the podcast's age old question, you may not be ready for! Billy Campbell @thefowlhunter sits down this week with outdoorsman, chef, writer and the man behind Realtree Outdoor's Timber2Table, Michael Pendley @mickypen_eats to discuss preparing some of his harvested game as well as preparing his words for various publications. Follow Michael at the instagram handle above and be sure to save the link below to find all his great recipes to help you prepare your harvested game for Christmas! BE sure to subscribe to the podcast and follow our journey all season on the Dr Duck Youtube channel! #enjoythejourney

https://realtree.com/timber-2-table-wild-game-recipes

Learn the secrets to having the best meat on the table and in your wild-game recipes. What you do from start to finish will impact the flavor of your hunting reward.

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Success! You've just shot a buck or bull. But should the fun really stop there? Not really. You'll shift gears, sure, but the process of getting great photos in the field, then field processing and breaking down your animal and packing it out can be very rewarding. 

This episode, we take an in-depth look at three steps: 

PHOTOGRAPHY

• Positioning your animal
• Using the light 
• Positioning the hunter
• Setting up the camera
• Framing the photo
• LOOKING and SEEING what's in the viewfinder
• Snapping the shot

Field Dressing & the Gutless Method

• Traditional gutting: Pros, Cons, & How-to
• Gutless Method: skinning, quartering, & lifting off backstraps
• Removing bones

Packing Out

• Cooling meat
• Meat sacks & flies
• Loading your backpack
• Working without injury
• Aging meat on ice

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On this episode I speak with Evan Rinke - host of EVR Outdoors. We discuss how we break down, process, and package the deer we harvest. The podcast details how how we remove the cuts and why we do so. We also cover how we make out own venison summer sausage, and share some of our favorite recipes. Thanks for listening! Don't Waste It! 

Email Newsletter Recap - News/Reviews/Bomb Recipe & More

Hustad Went Duck Hunting Again

Pheasant Hunting Public Land

Key to Pheasant Hunting??? - Don’t Break Out a New Outfit for Opener

Got Cold Today….How Thick is the Ice on Lake Audubon??

New Cabelas Prairie Hide Camo Bibs & Coat Review

Strikemaster 10-Inch Electric Auger Review

Over and Under Shotguns for Waterfowl

2nd Half

How to Keep Mice Out of Your Camper?

Best Way to Winterize a Camper?

Headlines

• Goose on the Loose!

https://www.thederrick.com/ap/sports/goose-on-loose-causes-delay-at-padres-dodgers-playoff-game/article_5ef8a22c-cfec-568c-bdfc-e133fb6a186e.html

• Kansas Offering Lifetime Hunting Licenses for Kids

https://www.wibw.com/2022/10/14/kansas-accepting-applications-kids-lifetime-hunting-fishing-license/

• 1 Billion Snow Crabs Gone Missing

https://www.cbsnews.com/news/fishing-alaska-snow-crab-season-canceled-investigation-climate-change/

Dark Beer

What’s Cooking on the Stone?

Beef Ribs Meat Candy

Best Fast Food Burger

On today’s episode of the HowToBBQRight Podcast, we’re hosting our second BBQ competition (00:58), and EVERYONE is making that BBQ Pizza recipe in the Community Page (05:22). There was a grilling explosion at the Dolphins game (12:48), and we’re going to start the HowToBBQRight Tailgate Crew (15:55). I get all the details of Malcom’s delicious Backstrap Taco recipe (19:42), and he gives all the secrets behind creating the Green Gringo Sauce (27:34). Can Venison Ribs actually be delicious (32:26)? I pick Malcom’s brain about his go-to Bloody Mary Recipe (36:55), and Tyler’s been trying to replicate SwineLifeBBQ’s Country Gravy (43:47). I made some bomb Bubba Burgers on the Blackstone (49:53). Can you cook a Pork Butt and a Brisket on the same grill, at the same time (53:30)?

The lost episode! This episode has been on the website all year. Originally, it was produced as a newsletter exclusive episode. But with so few people actually signing up for the newsletter, or viewing the website, it seemed a shame to keep it hidden. Sigh, the life of someone not lip-synching and dancing on tik tok. 

And so here it is. The story of my big whitetail buck and the hindquarters and loins that aged for 42 days. Kevin Kossowan joins me in the farmhouse kitchen for this one. It is shortly after Christmas, the tree is still up, and we're cutting and wrapping venison for the freezer. 

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Self-taught chef Nathan Judice began cooking his own meals soon after moving to college. He grew up hunting small game in Southeast Louisiana, remembering his waterfowl hunting introductions as being a popular post-season activity in that region. While his own alligator and venison boudin is warming over hot coals, Judice talks about how he began upping his cooking game, why wild critters are his favorite, and why some of his favorite cuts are those that're usually discarded. Saying that "cleaning is when meat become meals," he walks Ramsey through his entire thought process for preparing and cooking wild game, sharing favorite recipes and proven techniques along the way.  Whether still microwaving frozen pizzas or long-time designated camp cook, here's an episode you'll savor.

Related Links:

RaisedOnWild.com Recipes

@recreationalchef 

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It really is duck season somewhere for 365 days per year. Follow Ramsey Russell's worldwide duck hunting adventures as he chases real duck hunting experiences year-round:

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Please subscribe, rate and review Duck Season Somewhere podcast. Share your favorite episodes with friends! Business inquiries and comments contact Ramsey Russell ramsey@getducks.com

In this flavorful conversation with distiller Matt Power of Tamworth Distilling, some of the topics we cover include:

• How the “House of Tamworth” series began as a research initiative designed to understand what the FDA considers “acceptable” flavoring ingredients, and snowballed into a passion project highlighting uncommon or underappreciated flavors and aromas.
• Why the “flavored whiskey” category has developed a slightly sub-par reputation, and what Matt and his team are doing to elevate this category.
• How Matt employs some serious technology - namely, a rotary evaporator - to isolate flavors and aromas from nature and infuse those compounds into their spirits in a very strategic way.
• We also sample the “Deerslayer” whiskey from the House of Tamworth collection, which was inspired partially by a german fermented sausage dish and partially by the aromas of hardwood smoke that you’ll smell wafting on the breeze during a New Hampshire winter.
• Along the way, we cover other important topics like maple syrup infused with dead people, the seductive stink of the Corpse Flower, strategies for combatting invasive green crabs, and much, much more.

This episode is brought to you by Near Country Provisions. If you live in the Mid-Atlantic and want to enjoy ethically raised (and delicious) meat from local farmers delivered to your door every month, then you need Near Country in your life.

Head over to NearCountry.com and enter the code BARCART when you sign up for your subscription to receive 2 free pounds of bacon or ground beef in your first delivery.

In the early part of 2022 I headed north of Inverness in Scotland to join Lloyd Morse and Sam Thompson in search of deer; deer which was destined for the plate of customers in The Palmerston restaurant in Edinburgh—recently named one of the top 100 places to eat in the UK. The is an episode about food sourcing and the delight of being enthused by the raw ingredients of a meal, from a man not afraid to say it as it is. I got to eat some of the best sika venison of my life, but for you, dear listener, you will just have to hear about that and head to The Palmerston yourself.

The Palmerston

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00:00 - Intro

00:41 - Mikey Went Fishing This Weekend

02:14 - Mark’s Turkey Sausage Jambalaya

03:03 - “Can’t Eat Meat” Disease

06:19 - Are Ghosts Real? 

11:52 - How To Judge A Crawfish Contest Right

15:36 - Cooking Pasta In The Crawfish Pot? 

16:36 - Anatomy Of A Seed Drill

23:13 - What Is A “Vetch” Plant?

30:37 - Eating GREEN Venison

32:43 - What Is Elk Even Good For, Anyways?

34:39 - Mikey’s ‘Coon Recipe

39:05 - Back To Basics With Jamie Williams

41:12 - Frog Gigging Is Legal… Usually

44:33 - Grilled Frog Legs Recipe

47:15 - The Worst Meat Ever

49:35 - You Can’t Freeze Your Fish And Eat It Too

50:50 - Vinegar And Motor Oil Deer Steak 

52:28 - BEST Advice For Cooking Game

56:46 - Dry Aging Your Meat

59:52 - The Guys Will Be Back Soon…

This week Big Willy, Big Jim and Slick get together to discuss our upcoming venison grind day with the crew. We are a bit late this year for different circumstances but we are looking at one of our biggest volumes of meat our group has ever produced. The three of us discuss our process of our grind day including; equipment, seasonings, additional fat content, packaging and much more. We hope this is an entertaining and informative discussion for you and encourages you to do this with your wild game, nothing more satifying that feeding your family and friends with meat you helped produce from field to table. Thanks for listening!

www.pertnearoutdoors.com

www.thehuntworks.com

https://linktr.ee/pertnearoutdoors

diy-venison-processing-with-the-bean-hill-meat-cutters

Roe Hunting Resources- Fire Ready Aim

This episode we sit-down with Chuck Stites, Owner of River Bend Wild Game and Sausage Co., as we discuss deer processing and common mistakes that hunters may make while field-dressing and/or processing. Chuck has a meat sciences background and provides some great insight and tricks. 

The University of Illinois' Illinois Learn to Hunt program provides FREE education and training webinars and workshops to teach ADULT participants how to hunt deer, turkey, squirrels, pheasants, ducks, geese and other game. This Podcast will provide educational discussions with experts, reviews of animal ecology and hunting strategies. Make sure to register for free webinars and workshops through our website and follow us on Facebook for any updates on the program and Illinois hunting in general. It is never too late to learn how to hunt. 

Show Email: learntohuntpodcast@gmail.com 

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Most of South Africa can be described similarly to parts of South Texas: sprawling, brush-covered properties teaming with game animals managed under endless miles of high-fence. While watching a sporty dove and rock pigeon shoot, professional game manager Weynand De Jager describes the arduous undertakings required in reconciling herd numbers with habitat availability, and an enormous industry of supplying venison and game animal by-products worldwide. What do game managers like Weynand do? What's cull hunting, how's it differ from sport hunting, how's it implemented and by whom? Why does Ramsey claim he might have "found his calling if this GetDucks thing doesn't work out"? How heavily is this industry regulated, how quickly are game processed, meat wagons filled? What becomes of all that meat,  what animal parts are used? How important is game farming to wildlife conservation in South Africa?  Chalk this one up to really cool stuff learned on long drives between hunts, took me way out of my feather-covered wheelhouse and was too good not to share.

Related Topics:

GetDucks South Africa Duck Hunting Combo

Please subscribe, rate and review Duck Season Somewhere podcast. Share your favorite episodes with friends! Business inquiries and comments contact Ramsey Russell ramsey@getducks.com

Podcast Sponsors:

BOSS Shotshells

Benelli Shotguns

Kanati Waterfowl Taxidermy

GunDog Outdoors

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GetDucks

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It's really duck season somewhere for 365 days per year. Follow Ramsey Russell's worldwide duck hunting adventures as he chases real duck hunting experiences all year long:

Instagram @ramseyrussellgetducks

YouTube @GetDucks

Facebook @GetDucks.com

What a day at Windy Brew as we debuted our beer Dirt Nap IPA. We had an fantastic turn out and raised a pile of money for the National Deer Association and Venison Donation Coalition. Thanks to everyone that attended and supported this event. We keep getting better and with each event we aim to do better with the next. Congrats to everyone who won prizes, you are all rock stars who did you part to Feedum this fall. 

https://linktr.ee/pertnearoutdoors

Jake Muise is the co-founder of Maui Nui Venison based in Hawaii. He has turned the problem of an invasive species, the axis deer, into a business which not only helps to manage the ecological impact but puts food on the table. From the economics of conservation to the benefits of venison as a protein source, Jake offers an intriguing insight. 

Support the podcast: www.patreon.com/byronpace

www.byronpace.com

Podcast partner: www.modernhuntsman.com

Show notes: www.mauinuivenison.com

This episode is literally about #feedinum. We were joined by Greg Fuerst of the Venison Donation Coalition, Inc. which is a Non-profit org focused on helping connect hunters and food banks to help provide high quality food to those in need. We also dive into Greg's background as a Wildlife Biologist with the NYS DEC. Fun convo, make sure to check out the VDC and donate a few dollars to help support this program using the link below! Keep Feedinum folks!!

Venison Donation paypal for donations