Wild Fish and Game Podcast

Harvesting Nature

The Wild Fish and Game Podcast explores wild food at the intersection of place, season, culture, and craft. Hosted by Justin Townsend and the Harvesting Nature team, the show goes beyond recipes and hunting stories to examine how food is grown, harvested, preserved, and carried through real life. Each episode dives into the whole wild food system, from hunting, fishing, and foraging to butchery, preservation, and cooking, while asking more profound questions about sustainability, tradition, and how people have continuously fed themselves from the land. Along the way, Justin and his co-hosts are joined by chefs, hunters, foragers, biologists, writers, and cultural knowledge-keepers who help connect ecology to the table. Whether discussing regional foodscapes, seasonal harvests, preservation techniques, or modern wild-food culture, the Wild Fish and Game Podcast is about learning to eat with the land rather than against it. Harvesting Nature is a wild food media company dedicated to education, conservation, and self-reliance through hunting, fishing, and foraging. Questions, feedback, and guest suggestions can be sent to whatscooking@harvestingnature.com.

  1. Oct 9

    Gamey - Myth, Misconception & Truth

    Summary: Justin Townsend and Adam Berkelmans explore the true meaning of 'gamey' in wild game meat, dissecting its causes, misconceptions, and how different factors influence flavor. This episode offers hunters and cooks a deeper understanding of wild meat flavor profiles and best practices for handling and cooking. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Chapters: 00:00 Introduction to 'Gamey' and Its Mysteries 02:01 Factors Influencing Wild Game Flavor 04:07 Describing 'Gamey' Without Using the Word 05:55 Historical Perspectives on Flavor Development 08:09 The Circular Definition of 'Gamey' 10:06 Hanging and Aging Wild Game 12:01 Fat and Its Role in Flavor 14:05 Storage, Freezer Burn, and Oxidation 15:54 The Variability of Wild Meat and Its Cultural Significance 17:47 Cooking Techniques and Overcooking Risks 20:00 Breaking Down 'Gamey' Into Multiple Descriptions 21:58 Species-Specific Flavors and Blind Taste Tests 24:04 The Impact of Field Handling and Processing 26:02 The Role of Expectation and Perception 27:53 Practical Tips for Handling and Cooking Wild Meat 30:09 The Cultural and Psychological Aspects of Flavor 32:14 Summary and Final Thoughts on 'Gamey' Takeaways: The definition and origins of 'gamey' Factors influencing wild game flavor including species, diet, age, storage, and cooking Historical perspectives on flavor development in game meat The impact of field handling and processing on flavor The role of fat, oxidation, and freezer burn in flavor changes The importance of proper butchering and storage techniques Psychological and cultural influences on flavor perception Practical tips for cooking and preparing wild game Keywords: Wild game, gamey flavor, meat science, hunting, meat storage, flavor development, meat cooking, wild meat handling, flavor misconceptions, hunting tips Learn more about your ad choices. Visit megaphone.fm/adchoices

    Gamey - Myth, Misconception & Truth
  2. Oct 1

    The New Buck, Buck, Moose with Hank Shaw

    Summary: In this episode, Hank Shaw revisits his acclaimed venison cookbook, discussing the extensive updates, new recipes, and modern techniques that bring the book into the 21st century. He shares insights on revising his work a decade later, the evolution of wild game cooking, and practical tips for hunters and cooks alike. In this episode, Hank shares insights on meat science, cooking techniques, and the evolution of culinary practices, along with updates on his upcoming book and events. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Hank Shaw Instagram Hunt Gather Cook Buck, Buck, Moose Hank Shaw Events Chapters: 00:00 Introduction to the Updated Venison Cookbook 00:04 Introduction to Hank's culinary philosophy 00:32 Dry aging meat and the importance of fat 00:53 Hank Shaw's Journey of Revising a Decade-Old Book 01:05 Insights from meat science expert Jess Prials 01:08 Changes in cooking styles with regional influences 01:34 The value of simplicity and minimalism in plating 02:04 Food safety myths and best practices in meat handling 02:26 Upcoming book release and where to find it 02:56 Hank's future projects and writing plans 02:58 The Impact of Reader Feedback and Community Engagement 03:00 Hank's events and how to meet him 03:10 Closing thoughts and appreciation 03:15 Changes in Food Photography and Visual Presentation 04:15 Incorporating Modern Cooking Appliances and Techniques 06:13 The Truth About Sous-Vide and Wild Game 09:17 Safety and Pasteurization of Wild Game with Sous-Vide 11:07 New Recipes and Culinary Innovations in the Book 19:44 Evolving Demographics of Wild Game Cooks 22:50 Cultural Influences and Global Flavors in Wild Game Cooking 26:08 Reader Feedback and Its Role in Content Updates 29:25 Future Directions and Personal Growth in Wild Game Cuisine Takeaways: Revisiting and revising a successful cookbook after a decade The evolution of wild game cooking techniques and recipes The role of modern kitchen appliances like sous-vide and air fryers in wild game cuisine Hank Shaw's insights on food safety, especially with wild game like bear and moose The changing demographics and motivations of wild game cooks and hunters The importance of reader feedback in updating culinary guides Cultural influences on wild game recipes, including British and Scandinavian cuisines The science behind dry aging and its relevance to wild game New recipes and techniques introduced in the updated book The impact of social media and community feedback on culinary innovation Meat science and dry aging techniques The importance of internal fat in meat quality Evolution of cooking styles in different regions Common misconceptions in wild game preparation The significance of simplicity and focus in culinary arts Food safety practices in meat handling and preservation Upcoming book and event details The role of outdoor activities in food culture Keywords: Wild game, venison, cooking techniques, cookbook revision, hunting, charcuterie, sous-vide, food science, hunting culture, food innovation meat science, cooking techniques, culinary evolution, book launch, outdoor cooking, preservation, hunting, food safety Learn more about your ad choices. Visit megaphone.fm/adchoices

    The New Buck, Buck, Moose with Hank Shaw
  3. Sep 24

    The Bacon Paradox

    In this episode, Justin and Adam explore the history, techniques, and cultural significance of adding fat to wild game, with a focus on bacon. They challenge common assumptions, discuss historical methods like larding and barding, and consider when and why to use fat in wild game cooking. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making Mrs. Beeton's Book of Household Management⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Cookery Made Plain and Easy Chapters: 00:00 Introduction to the history of bacon in wild game cooking 02:24 Historical techniques: larding and barding explained 05:15 European origins: Robert May and 17th-century methods 13:58 Bacon in 18th-century cookbooks and its variations 20:16 The 19th-century codification of game preparation techniques 26:10 American adaptations and the cultural intertwining of bacon and wild meat 32:18 Does wild game need fat? Analyzing the necessity and alternatives 41:14 Butchery decisions and their impact on cooking wild game 46:16 Conclusion: Bacon as tradition, convenience, and flavor 47:27 Rethinking bacon: making intentional choices in wild game cooking Takeaways: Historical techniques of adding fat to game, including larding and barding The cultural significance of bacon in American and European wild game cuisine The evolution of culinary practices from the 1600s to modern times The role of fat in flavor, moisture, and thermal management of wild game The concept of the bacon paradox and its implications for cooking wild game Alternatives to bacon for adding fat, such as caul fat, suet, and animal's own fat Keywords: wild game, bacon, larding, barding, cooking techniques, culinary history, game meat, fat, dove poppers, wild food Learn more about your ad choices. Visit megaphone.fm/adchoices

    The Bacon Paradox
  4. Sep 15

    The Wild Pantry, Part VII, Fermenting Wild Foods

    Justin and Adam explore the fascinating world of fermentation, covering everything from vegetables and wild foods to meat and fish. Discover how controlled microbial activity transforms foods, preserves seasonal abundance, and creates new flavors, with practical tips for home fermentation. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making The Art of Fermentation⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ The Art of Making Fermenting Sausages National Center for Home Food Preservation Fermented Habanero Hot Sauce Homemade Sauerkraut How to Make Fermented Pickles Chinese Stir Fried Lambsquarters with Fermented Bean Curd Chapters: 00:00 Introduction to Fermentation and Its Significance 02:09 Difference Between Pickling and Fermentation 03:01 What Exactly Is Fermentation? 04:25 The Role of Salt and Microorganisms 06:10 Types of Fermentation: Bacteria, Yeast, Mold 10:27 Traditional Fermentation Practices Around the World 11:26 Fermenting Wild Plants and Berries 16:12 Getting Started with Vegetable Fermentation 17:27 Fermentation of Wild Mushrooms and Safety Tips 21:56 Fermentation of Wild Fish and Seafood 33:39 Aging Meat and Its Relationship to Fermentation 44:36 Historical Practices of Hanging and Aging Game Birds 50:42 Fermentation of Mushrooms and Cultural Traditions 54:45 Practical Tips for Home Fermentation and Safety Takeaways: What is fermentation and how it works The role of salt and microbes in fermentation Fermenting wild plants, berries, and mushrooms Fermentation of wild game and meat products Safety considerations in fermenting meat and fish Historical and cultural practices of fermentation Practical tips for home fermentation projects Keywords: Fermentation, wild foods, preservation, wild game, wild mushrooms, wild berries, sausage, meat aging, traditional fermentation, food preservation Learn more about your ad choices. Visit megaphone.fm/adchoices

    The Wild Pantry, Part VII, Fermenting Wild Foods
  5. Aug 4

    Advanced Offal and Wild Game Butchery with Anna Borgman

    Summary: Justin and Anna Borgman explore the fascinating world of organ meats, butchery, and processing wild and domestic animals. They share practical tips, cultural insights, and personal stories to inspire a deeper appreciation for the whole animal. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making Chaos Farms Chaos Farms Instagram Anna Borgman Instagram Recipes: Curried Steak and Kidney Pie⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Smoked Rocky Mountain Oysters Dried Venison Soup with Timpsila (Bapa Wohanpi) Chapters: 00:00 Introduction and Overview of the Episode 01:04 Anna Borgman's Background in Butchery and Cooking 03:13 Upcoming Whitetail Deer Camp and Butchery Workshops 04:07 Anna's Journey into Culinary School and Butchery 06:04 Transition from Shop Work to Field Slaughter 07:31 Motivations for Moving into Field Harvesting 08:55 Challenges Facing Small Meat Shops and Regulations 11:25 Demand for In-Field and At-Home Butchery 13:00 Wild Game Seasons and Processing in Montana 14:38 Philosophy of Offal and Organ Meat Consumption 15:37 Kids and Organ Meat Acceptance 19:06 Processing and Cooking Organ Meats: Tips and Techniques 22:36 The Use and Identification of Organs in Field Dressing 27:01 Cleaning and Preparing Intestines for Sausage Casings 32:32 Using Caul Fat and Fat in Cooking 35:58 Keeping Things Clean During Butchery and Processing 42:13 The Culinary Appeal of Cheeks and Trotters 48:16 Experiences with Tripe and Offal Dishes 55:14 Exploring Feet, Tails, and Other Offal Parts 01:00:00 Sharing the Joy of Organ Meats with Family 01:02:56 Closing Remarks and Future Events Takeaways: The importance of using the whole animal in butchery Practical tips for processing wild game and domestic animals Cultural and culinary significance of organ meats and offal Techniques for cleaning and preparing organs like liver, heart, and tripe The role of fat, caul fat, and tails in cooking and flavoring Encouraging the next generation to try organ meats and offal Keywords: Butchery, organ meats, wild game, processing, cooking, fat, tripe, sweetbreads, offal, hunting Learn more about your ad choices. Visit megaphone.fm/adchoices

    Advanced Offal and Wild Game Butchery with Anna Borgman
  6. Jul 7

    Episode 279: The Wild Pantry, Part VI, Pickling Wild Foods

    Summary: Justin and Adam explore the rich history, science, and techniques of pickling, emphasizing safety, creativity, and cultural diversity. Discover how vinegar preserves, enhances flavors, and offers endless culinary possibilities, especially for wild foods. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Links: Spruce Tip Pickled Pike From Salted Mushrooms to Biltong: 10 Fascinating Wild Food Traditions from Around the World How to Make Bull Kelp Pickles Chapters: 00:00 The Art of Preservation: Introduction to Pickling 04:15 Historical Roots of Pickling 10:01 Understanding the Science of Pickling 12:33 Safety First: Ensuring Safe Pickling Practices 18:57 Crafting the Perfect Pickle Brine 27:22 Exploring Wild Ingredients for Pickling 31:06 The Art of Pickling Mushrooms 35:35 Pickling Fish: A Culinary Tradition 38:34 Innovative Pickling of Meats and Eggs 43:42 Creative Uses for Pickled Ingredients 49:34 The Significance of Pickling in Preservation Takeaways: History of pickling from Mesopotamia to modern times Different preservation methods: curing, freezing, drying, smoking, acid How vinegar preserves and enhances flavor Safety protocols for home pickling and canning Cultural diversity in pickling traditions worldwide Techniques for building and customizing brines Pickling wild mushrooms, fish, and game The difference between pickling and fermentation Creative uses for pickled ingredients in cooking and cocktails Preserving seasonal bounty for year-round enjoyment Keywords: pickling, food preservation, vinegar, wild foods, fermentation, safety, culinary techniques, wild mushrooms, foraging, traditional methods Learn more about your ad choices. Visit megaphone.fm/adchoices

    Episode 279: The Wild Pantry, Part VI, Pickling Wild Foods
4.8
out of 5
60 Ratings

About

The Wild Fish and Game Podcast explores wild food at the intersection of place, season, culture, and craft. Hosted by Justin Townsend and the Harvesting Nature team, the show goes beyond recipes and hunting stories to examine how food is grown, harvested, preserved, and carried through real life. Each episode dives into the whole wild food system, from hunting, fishing, and foraging to butchery, preservation, and cooking, while asking more profound questions about sustainability, tradition, and how people have continuously fed themselves from the land. Along the way, Justin and his co-hosts are joined by chefs, hunters, foragers, biologists, writers, and cultural knowledge-keepers who help connect ecology to the table. Whether discussing regional foodscapes, seasonal harvests, preservation techniques, or modern wild-food culture, the Wild Fish and Game Podcast is about learning to eat with the land rather than against it. Harvesting Nature is a wild food media company dedicated to education, conservation, and self-reliance through hunting, fishing, and foraging. Questions, feedback, and guest suggestions can be sent to whatscooking@harvestingnature.com.

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