Wild Fish and Game Podcast Harvesting Nature

In this episode, Justin and Adam discuss two cuts of meat: the tri-tip and the eye of round. They provide information on the location and characteristics of each cut, as well as their culinary history. The tri-tip is a flavorful cut located in the bottom sirloin area, while the eye of round is a lean muscle found in the round group. They share cooking tips and recipe ideas for both cuts, including grilling, searing, and marinating. Overall, these cuts offer versatility and delicious flavor for various dishes.
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Takeaways:
The tri-tip is a flavorful cut located in the bottom sirloin area, while the eye of round is a lean muscle found in the round group.
Both cuts offer versatility and can be cooked through grilling, searing, or marinating.
The tri-tip is commonly used in Santa Maria-style barbecue, while the eye of round is great for dishes like pho or stir-fries.
When cooking these cuts, it's important to keep them at medium-rare or medium to prevent them from drying out.
Both cuts can be sliced thinly for sandwiches, tacos, or stir-fries, or cooked whole and sliced for a delicious meal.

Recipes:
Grilled Venison Tri-Tip
Elk Tri-Tip with Chimichurri
Grilled Bison Tri-Tip, Santa Maria Style
Venison Cube Steak Sandwiches with Poblano-Lime Chimichurri
Gochujang Venison Steak and Broccoli
Venison Bulgogi Kimbap Rolls
Antelope Steak Fingers
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John McAdams shares his adventure of taking his seven-year-old son on a backcountry mule deer hunt in New Mexico. They face challenges with cattle grazing on the hunting grounds and changing weather conditions. The cold weather and misting rain make it difficult to spot deer, leading to a change in plans. They encounter elk and other hunters along the way. Finally, they spot a deer and successfully stalk and shoot it. They butcher the deer and carry it out, creating a lasting memory of their hunting adventure.
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Top Round and Bottom of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. They also explore the uses of these cuts, such as cube steak, pot roast, stir-frying, and steak. They share preferences for whole cuts over grinding and offer recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, wild pig cured ham, barbecue smoked venison and bison gyudon.
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Takeaways:
The bottom round is commonly used for cube steak and pot roast.
The top round is versatile and can be used for stir-frying, curing, and making steaks.
Experiment with different cuts and cooking techniques to find your preferred method.
Try recipes like elk steak gochujang noodles, hot Italian venison sandwich, bourbon venison jerky, best wild pig cured ham, barbecue smoked venison and bison gyudon.
Recipes:
Elk Steak Gochujang Noodles 
Hot Italian Venison Sandwich 
Bourbon Venison Jerky 
Best Cured Wild Pig Ham 
BBQ Smoked Venison 
Venison Pastrami
Bison Gyudon 
Dashi Stock Recipe
Chapters:
00:00 Introduction and upcoming episodes
05:44 Discussion about upcoming activities
09:05 Introduction to the top round
12:27 Different methods of removing the top round
27:45 Introduction to the bottom round
29:39 Methods of removing the bottom round
30:40 Culinary history and cooking methods for the bottom round
31:51 Bottom Round
32:21 Uses of Bottom Round
33:14 Top Round
34:31 Cooking Techniques for Top Round
35:25 Grinding and Other Uses
37:07 Preference for Whole Cuts
38:13 Recipes: Elk Steak Gochujang Noodles
40:25 Recipes: Hot Italian Venison Sandwich
43:32 Recipes: Bourbon Venison Jerky
45:12 Recipes: Best Wild Pig Cured Ham
51:13 Recipes: Barbecue Smoked Venison
57:08 Recipes: Bison Gyudon

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In this episode, Justin and Adam talk with Will Robinson, the Distiller at Tamworth Distilling and Mercantile. They discuss using wild fish and game ingredients in spirits such as Eau De Musc Castoreum Whiskey, Crab Trapper Whiskey, Deerslayer Venison Whiskey, and Saison de Frai Apple Brandy VSOP. Justin does a live tasting on the air as Will talks about each spirit in detail. 
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Guest: 
Will Robinson is the Distiller at Tamworth Distilling and Mercantile in Tamworth, NH, where he focuses on product development and the production of gins, cordials, flavored spirits, and more. He is a founding member of the band Moonshine Still, with whom he played over 1500 shows and recorded four albums; he is a jack of all trades and has worked awesome jobs such as an antique dealer, pawn broker, canoe instructor, winery owner and distiller, student and stay at home Dad. In his spare time, he enjoys spending time with his children, sailing, cooking, paddling, producing music, and attempting to pursue a more sustainable lifestyle.
Check out The Tamworth Distilling IG page
Visit the Tamworth Distilling website to learn more or order
Takeaways:

Eau du musc includes an old-world flavoring technique that uses the oil extract from the castor gland of the North American beaver

Crab Trapper is made with a bourbon base steeped in a mixture of crab, corn, and spices

Deer Slayer is a venison-flavored whiskey with cranberries, porcini mushrooms, juniper berries, and green peppercorns

Saison de Frai is a brandy infused with smoked trout

The Deerslayer and Saison du Frai spirits have unique flavors that evoke memories and create new experiences.

Will Robinson emphasizes the importance of creating connections and memories through spirits.

Conscious consumption and trying new flavors can lead to pleasant surprises

Show Notes:
Introduction and Background
From Music to Distilling
Working with Wild Ingredients
Using Wild Ingredients in Spirits
The Use of Castoreum
Tasting the Wild Spirits
Tasting the Ode to Musk
Impressions of the Ode to Musk
Introduction to Vacuum Distillation
Distilling Delicate Flavors
The Success of the Crab Trapper
Creating a Market for Invasive Species
The East Coast American Seafood Spice Blend
The Process of Creating the Crab Trapper
Educating About Global Warming and Invasive Species
Supporting Sustainable Seafood and Invasive Species
The Deer Slayer: Fermented Meat Whiskey
The Art of Smoking and Barbecuing
The Process of Creating the Deer Slayer
Introduction and Tasting Notes
Discussion about Potential Snack Stick Product
Exploring the Flavor of the Saison de Frai
Creating a Snack Stick Experience
Wrap-up and Audience Questions
Introduction to the Saison de Frai
Exploring the Aromas and Flavors of the Saison de Frai
Sourcing Ingredients and Creating New Experiences
Creating Memories and Connections through Spirits
Other Spirits to Explore
Foraging Pine Cones
Fermenting Pine Cones
Flavor of Pine Cone Syrup
Sugar Plum Fairy Absinthe
Upcoming Flavors and Spirits
Siege of Wolves Rum
Where to Order and Connect
Closing Thoughts
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When I started planning for this recipe, I decided that I wanted to try and use a part of the deer that I hadn’t used before. This year we sent my husband’s buck to the butcher, and we were given back these lovely cuts of neck meat. I knew I wanted to use them at some point for a stew or pot roast, and this venison neck goulash recipe was the perfect time to try it. 
The neck is full of connective tissue and muscles, and when it’s braised gently, it melts into this wonderful tender bite. I hope you love it. -Natalie Auer
Read the written version of this recipe as prepared by Natalie Auer
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About Goulash
The world of goulash is actually quite interesting. Different versions abound, and a goulash in the United States has almost no resemblance to a goulash from Hungary or the rest of Europe. How did this happen? Why is this dish so ubiquitous across so much of the world?
It all started on the Alföld, or the Great Hungarian Plains, a flat, steppe-like territory occupying over 54% of Hungary in the 800s. This region was also populated by cowherds known as gulyas (“gu-yaj”). In the evening they would set up a metal cauldron over the fire and cook a simple and filling stew which usually consisted of dried bacon, wild onions, a rustic grain like millet, wild caraway, salt and lots of pepper. 
The dish became more and more popular and was eventually named after the herdsmen who had introduced it - gulyas. Anglicized, that’s goulash!
Hot paprika eventually replaced pepper as the main spice in the dish and spread to neighbouring countries.
The mid-1800s and early 1900s also saw an influx of Hungarian immigrants to Canada and the United States. Like all immigrants, they brought with them recipes from home which they attempted to recreate using whatever local ingredients were available.
By 1914 the Woman’s Educational Club Cookbook had come out including two recipes for goulash, one American goulash, and the other simply goulash. In only a few years, gulyas had already split into two distinct dishes, one American, and one European. This cookbook’s version of American goulash called for cubed round steak stewed with tomatoes, tabasco sauce, paprika, and onion juice.
Newspapers continued to come out with American Goulash recipes, and in the next decade, an all-American dish of ground beef, tomatoes, macaroni, and paprika emerged.
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 Hull, Quebec 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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Justin and Adam chat with all the attendees of our Snow Goose Culinary Camp. They discuss the hunting, the butcher, the cooking, and the eating throughout the whole weekend. They each share their own personal experiences of why they attended camp and what the outcome was.  
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Show Notes:
A similar model to our Pig Camp
Food and conservation-focused
Snow Geese are smaller than Canada Goose
Thin skin, no plucking
Eating Geese the whole time
Shooting, Hunting, Butchering, and Cooking Geese
Skeet Shooting
Day 1 Hunting
Snacks in the Blind
Extended Tubes
Huge amounts of birds
Italian Style Chicago Sandwich
Snow Goose is Edible!!!
Butchering Class
Hank Shaw’s Book - Duck, Duck, Goose
Cooking Class: Swedish Meatballs
Wine Pairing
Warm Cocktail 
Frost on Decoys
Good Bird
Dinner Day 1.5
Goose Burgers 
Hor d'oeuvres
Harvesting Nature Waterfowl Blend
Dinner Day 2

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