Originally released January 25, 2014 | Big Buck Registry Episode 031 You've spent countless hours scouting, hunting, and finally putting a deer on the ground. But what happens after the harvest? Are you getting everything you can out of that venison? In this Big Buck Registry Evergreen Redux episode, we're heading back to 2014 for one of our favorite conversations about wild-game cooking, featuring New Hampshire executive chef, culinary instructor, and fellow deer hunter Corey Fletcher. At the time of the original recording, Corey was the executive chef at Granite Restaurant and Bar in Concord, New Hampshire, and a culinary instructor at Southern New Hampshire University. Unlike chefs who simply prepare wild game, Corey understood venison from both sides of the equation—as a professional cook and as a hunter. Alongside Jay Scott Ammann and Dusty Phillips, Corey takes us through the deer, cut by cut, sharing professional kitchen techniques that hunters can put to work at home. In this episode: Why great venison begins in the field, long before it reaches the kitchen. The three fundamentals of excellent venison: meat quality, cooking technique, and seasoning. How to prepare tenderloins, backstraps, steaks, and roasts. Why different cuts demand different cooking techniques. What actually makes venison taste "gamey"—and how handling and preparation influence flavor. Dry rubs, marinades, spices, and the secret to properly seasoning venison. Making better venison burgers, chili, stews, and country-fried steaks. Turning overlooked neck meat into a stuffed roulade. Why you should save those shanks for braising. Making rich venison stock from bones that might otherwise be discarded. Cooking heart, liver, marrow, and other underutilized parts of the deer. Jay's adventures in homemade venison jerky and Dusty's Kentucky-style country-fried venison. This isn't just a cooking lesson. It's a conversation about respecting the animal, preserving hunting traditions, and making the most of every harvest. Where Is Corey Fletcher Today? A lot has happened since we recorded this conversation. Corey went on to establish Revival Kitchen and Bar in downtown Concord, New Hampshire, opening in 2017. The restaurant focuses on locally sourced, seasonal ingredients and creative interpretations of traditional New England cuisine. Revival has weathered the challenges of restaurant ownership, including the pandemic and major building damage, while developing a strong reputation in New Hampshire's dining community. In 2025, Revival received Concord's Top Cap award for Best Dining, and Corey was recognized as the New Hampshire Lodging and Restaurant Association's Restaurateur of the Year. More than a decade after this interview, Corey remains connected to the outdoors through deer hunting, bird hunting, fishing, and foraging. Revival Kitchen and Bar 11 Depot Street, Concord, NH https://www.revivalkitchennh.com Original Companion Music: From Field to Flame We're continuing to bring original companion music to the Big Buck Registry, creating songs inspired by the people, stories, and traditions featured on the podcast. This episode closes with "From Field to Flame," a Big Buck Registry original song inspired by our conversation with Chef Corey Fletcher. It's a tribute to the hunt, the harvest, and the journey from the deer woods to the dinner table. Be sure to listen through the end of the episode to hear the song. A Note About This Archival Episode This interview was originally recorded in 2014. Some of the cooking temperatures and food-handling practices discussed reflect the recommendations or culinary preferences of that time. For current guidance on preparing venison safely, consult university-extension food-safety recommendations. Hunters should also follow their state's chronic wasting disease testing and handling recommendations. Never consume meat from a CWD-positive animal. Venison preparation and food safety: https://extension.psu.edu/proper-care-and-handling-of-venison-from-field-to-table CDC chronic wasting disease information: https://www.cdc.gov/chronic-wasting/about/index.html Connect with Big Buck Registry Website: https://www.bigbuckregistry.com Original 2014 episode: https://bigbuckregistry.libsyn.com/031-how-to-cook-venison-like-an-executive-chef-special-guest-cory-fletcher If you enjoy the show, subscribe, share it with a hunting buddy, and help us keep the stories and traditions of deer hunting alive. Stay safe, shoot straight, and see you next time in the deer woods.
