Wild Fish and Game Podcast Harvesting Nature

Summary:
In this episode, Justin, Adam, and Matthew discuss the consumption of invasive carp. They mention the environmental impact of Asian carp, including their ability to outcompete native fish species and their jumping behavior. Matthew shares the management strategies employed by the Kentucky Department of Fish and Wildlife, such as commercial fishing and the use of bioacoustic fish fences. Finally, they talk about the taste and cooking methods of carp, with Matthew recommending smoking the fish and using it in dishes like salads and dips. In this conversation, Matthew discusses different methods of preparing and cooking carp, particularly invasive carp species. He shares his experiences with smoking, pickling, and grinding carp, as well as making dishes like miso soup, tacos, and fish patties. Matthew highlights the potential of carp as a sustainable food source and the need to change the perception of carp as a low-quality fish. He mentions resources like the book 'Eat the Enemy' and the Choose Kopi website for carp recipes. The conversation concludes with the idea of organizing a camp focused on bowfishing and cooking invasive species.
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Guest:
Matthew Dollenbacher is a hunter, angler, outdoorsman, and Fisheries Biologist with the Kentucky Fish and Wildlife. He grew up in Eastern Iowa and attended Iowa State University. He traveled around a bit after college but eventually landed in Western Kentucky in 2020, working with Invasive Carp.
Links:
Kentucky Department of Fish & Wildlife Recipes
Eat the Enemy book
Choose Copi
Crispy Fried Carp Recipe
Matthew.dollenbacher@ky.gov
Takeaways:
There are different types of carp, including common carp and invasive Asian carp such as silver carp, bighead carp, grass carp, and black carp.
Asian carp, particularly silver and bighead carp, are filter feeders and can outcompete native fish species for food.
The jumping behavior of silver carp can be dangerous for boaters and fishermen.
The Kentucky Department of Fish and Wildlife employs various management strategies, including commercial fishing and the use of bioacoustic fish fences, to control the population of invasive carp.
Carp meat is white and can be smoked and used in dishes like salads and dips.
Asian carp have a mild flavor and can take on the flavors of various seasonings. There are various methods of preparing and cooking carp, including smoking, pickling, and grinding.
Carp can be used in a variety of dishes, such as miso soup, tacos, and fish patties.
Carp, particularly invasive species, have the potential to be a sustainable food source.
Changing the perception of carp as a low-quality fish is important to promote its consumption.
Resources like the book 'Eat the Enemy' and the Choose Kopi website provide carp recipes and information.
Organizing a camp focused on bowfishing and cooking invasive species could be a fun and educational experience.

Chapters:
00:00 Introduction and Background
05:22 Matthew's Work with Carp
10:37 Types of Carp and Their Differences
19:13 Population Growth and Management Strategies
25:31 Catching and Cooking Carp
30:58 Introduction and Discussion of Cooking Methods
33:47 Grinding Carp and Other Methods
36:31 Changing the Perception of Carp
43:50 Carp as a Sustainable Food Source
52:46 Resources and Conclusion

Keywords:
carp, invasive species, Asian carp, common carp, silver carp, bighead carp, grass carp, black carp, environmental impact, management strategies, taste, cooking methods, carp, invasive species, cooking, smoking, pickling, grinding, miso soup, tacos, fish patties, sustainable food, perception, recipes, bowfishing, camp
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Summary:
In this episode, Justin and Adam are joined by Jason Passalacqua. They discuss the intersection of wild food and wine and how to make wine more approachable for the wild food community. They also talk about traditional pairings between game and wine and how Passalacqua wines are specifically designed to pair well with wild game. The conversation highlights the importance of education and experimentation in finding the perfect wine and food pairings. In this conversation, Jason Passalacqua, owner of Passalacqua Winery, discusses the connection between wine and wild game. They explore the idea of demystifying wine and making it more accessible to everyone, regardless of their background or experience. They also discuss the importance of education and empowerment when it comes to wine and wild game and how these two worlds can intersect to create a unique and enjoyable dining experience. The conversation highlights the diversity of flavors and the endless possibilities for pairing wine with different types of wild game. Overall, the conversation emphasizes the joy and exploration that comes with combining wine and wild game
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Guest:
is a hunter, angler, forager, outdoorsman, cook, and vintner. His passion for wine and love of the outdoors began with fishing and hunting among the vines on his family’s property in Dry Creek Valley near Healdsburg, California. After a career in engineering, he wanted to get back to his roots. As a fourth-generation vintner, he was inspired by his family’s history of growing grapes since the 19th century and began making wine. He opened Passalacqua Winery in 2004 with a vision to create quality wines that pair with the outdoors.
Passalacqua Winery Instagram: https://www.instagram.com/passalacquawinery
Passalacqua Winery website: https://passalacquawinery.com/
Takeaways:
Wine and wild food are part of a lifestyle and offer a unique sensory experience
There are no strict rules when it comes to pairing wine and wild game; it's all about personal preference
Passalacqua wines are designed to pair well with wild game, offering a balance of flavors that enhance the purity of the food
Education and experimentation are key to finding the perfect wine and food pairings Demystifying wine and making it accessible to everyone is important
Education and empowerment are key when it comes to wine and wild game
There is a wide range of flavors and possibilities for pairing wine with wild game
Combining wine and wild game can create a unique and enjoyable dining experience
Chapters:
00:00 Introduction and Excitement for the Topic
02:53 Updates and Plans for the Future
06:05 Guest Introduction and Background
09:10 Growing Up in Northern California and Love for the Outdoors
13:08 The Intersection of Wine and Wild Food
16:01 Demystifying Wine and Making it Approachable
22:28 Pairing Wine with Wild Game: Traditional and Non-Traditional Pairings
28:24 Passalacqua Wines: Designed to Enhance the Flavors of Wild Game
00:02 Introduction and Background
09:53 Demystifying Wine and Making it Accessible
30:13 Exploring the Flavors and Pairings of Wine and Wild Game
39:54 Creating a Unique and Enjoyable Dining Experience
50:09 Conclusion and Final Thoughts
Keywords:
wild food, wine, pairings, approachable, education, experimentation, wine, wild game, demystifying, accessibility, education, empowerment, flavors, pairing, meat, cooking, drinking, drinks
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I created this recipe for Harvesting Nature’s 2024 Snow Goose Culinary Camp, which took place in Mound City, Missouri. My role there was camp cook, cooking instructor, and butchery instructor, but camp director Justin Townsend and I did get a chance to do a little hunting, too. I’ve got to say, we ran into quite a few birds. 
We were lucky enough to harvest several geese, which allowed us to experiment in the kitchen. One of the dishes we made for guests and staff was these green chile snow goose burgers, made from ground snow goose breasts and legs, pork, and bacon. 
While cooking them on the flat-top griddle outside, the snow geese continually streamed overhead, a cacophony of honks drifting down at all times.
In fact, anywhere you were in Mound City, you could look up and see endless giant V’s of snow geese streaming overhead, accompanied by constant honking. Millions of snow geese; what a place! 
The burgers made for a filling and tasty lunch, just what everyone needed before heading back to the pit blinds in a nearby cornfield. 
Any green chile burger is great, but made with wild snow goose? It’s like the perfect grass-fed beef burger with even more flavor.
Many people online have assured me that snow goose isn’t really worth eating and that the birds are nothing more than sky carp. 
Sky carp? More like hamburger of the sky!
Read the written version of this recipe as prepared by Adam Berkelmans
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Summary:
In this episode, Justin and Adam discuss the butchering of wild game, specifically focusing on the top sirloin and sirloin tip cuts. They also share updates on their recent outdoor activities and plans for the upcoming fishing season. The conversation covers a detailed exploration of various meat cuts, including sirloin tip, top sirloin, and elk sirloin, along with their associated recipes and cooking techniques. They emphasize the importance of effectively understanding and utilizing these cuts, providing insights into their versatility and culinary potential. Additionally, they touch on the significance of embracing organ meats and expanding the utilization of the entire animal for cooking purposes.
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Recipes:
Venison and Celtuce Stir Fry  
Grilled Mediterranean Antelope Steaks with Hummus and Israeli Salad
Middle Eastern Venison Wraps
Venison Reuben Sandwich and the Western Meat Slicer
How to Make Vietnamese Pho with Venison Sirloin
Elk Braciole
Takeaways:
Understanding the butchering process for wild game cuts
Insights into the culinary history and nomenclature of top sirloin and sirloin tip
Cooking techniques and versatility of these cuts for various dishes and preparations
Updates on outdoor activities and plans for the upcoming fishing season Understanding the versatility and culinary potential of meat cuts like sirloin tip, top sirloin, and elk sirloin.
Embracing the utilization of organ meats and expanding the cooking potential of the entire animal.
The importance of effectively labeling and understanding meat cuts for cooking purposes.
Chapters:
00:00 Introduction to Butchering Discussion
05:40 Exploring the Top Sirloin Cut
32:17 Exploring Versatile Meat Cuts: Sirloin Tip, Top Sirloin, and Elk Sirloin
47:16 Embracing Organ Meats: Expanding Culinary Potential
01:03:50 Understanding and Utilizing Meat Cuts Effectively
Keywords:
butchering, wild game, top sirloin, sirloin tip, culinary history, nomenclature, cooking techniques, outdoor activities, fishing season, meat cuts, sirloin tip, top sirloin, elk sirloin, recipes, cooking techniques, organ meats, culinary potential
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I’ve taken the classic French Dip sandwich and updated it with some venison backstrap. The signs of a well-made French dip are easily distinguishable from the bad ones. The bread-to-meat ratio must be correct. The cheese must be melted, the bun toasted, and the meat a beautiful medium rare. The au jus must be flavorful and complement the meat as well. I believe I hit all those marks here for this sandwich.
Read the written version of this recipe as prepared by Gunnar Emberg
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About Sous Vide
Sous vide is French for under vacuum and points to a low-temperature-long-time cooking method that employs a gentle water bath to bring food up to temperature.
The under vacuum name comes from the fact that for sous vide, food usually gets vacuum sealed in plastic bags before being immersed in a tightly controlled heated water bath to cook.
This results in a perfectly cooked item, controlled to the very degree you want it to be.
About Adam Berkelmans:
Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Ottawa and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.
Follow Adam on Instagram
Visit the Intrepid Eater website
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Summary:
The Harvesting Nature crew and camp guests discuss their May 2022 wild pig hunting skills camp in Texas. They highlight the activities and lessons learned during the camp, including shooting, ballistics, cooking, and butchering. The crew emphasizes the importance of shot placement for meat yield and the versatility of wild pig meat. They also discuss the value of hands-on experience and the holistic nature of hunting. The participants shared their experiences and expressed their appreciation for the camp and the community it has created. The conversation covers various topics, including cooking temperatures, fly fishing camp plans and the experience's highlights. The participants expressed gratitude for the knowledge gained and the community formed during the event. They discuss the versatility of wild pig meat and the importance of dispelling myths about hunting and eating wild hogs. The conversation ends with a call to action for listeners to sign up for future courses and support the podcast.
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Join us at our December 2024 Wild Pig Culinary Hunting Camp
Takeaways:
The wild pig hunting skills camp allows participants to learn various hunting, shooting, cooking, and butchering skills.
Shot placement is crucial for meat yield and should be considered before taking a shot.
Wild pig meat is versatile and can be used in various dishes.
Hands-on experience is invaluable in understanding the entire process of hunting and harvesting wild game.
The camp fosters a sense of community among participants and encourages sharing of knowledge and experiences. 
The ideal temperature for cooking trichinella is 137 degrees Fahrenheit.
The hosts plan a fly fishing camp in Montana and have ideas for future adventures.
The participants expressed gratitude for the knowledge gained and the community formed during the event.
It is important to dispel myths about hunting and eating wild hogs.
Listeners are encouraged to sign up for future courses and support the podcast.
Chapters:
00:00 Introduction and Announcement of Skills Camp
02:09 Unique Episode at the Wild Pig Skills Camp
04:33 Cooking and Butchering Demos at the Camp
09:28 Shooting and Shot Placement Lessons
11:22 Awards and Meat Size Variations
16:14 Participant Experiences and Appreciation
25:41 Reflections on the Ranch and Future Plans
28:23 Cooking Temperatures and Future Plans
34:19 The Versatility of Wild Pig Meat
39:44 Dispelling Myths about Hunting and Eating Wild Hogs
53:47 Sign Up for Future Courses and Support the Podcast
Keywords:
Wild pig hunting, skills camp, shooting, ballistics, cooking, butchering, shot placement, meat yield, versatility, hands-on experience, holistic hunting, community, cooking temperatures, plans, fly fishing camp, community, wild pig meat, dispelling myths, hunting, eating, 
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