The Huntavore - Sportsmen's Empire

Sportsmen's Empire


Welcome to the Huntavore Podcast, where we discuss catching, cutting and cooking wild game. No egos, no status, just the pursuit of organic protein and a love for wild, natural creation.

Available on


116 episodes

Small Game, Big Bounty with Jonah Curtis

On this episode of Huntavore, Nick is joined by Jonah Curtis, an impressive gardener and small game aficionado.  They unpack a whole range of topics on a number of rabbit trails that eventually lead into squirrels, rabbits.  Discussions revolve around a mild taste and flavor,  How a few bag limits add up fast, simple easy preparations are sometimes the best, and Nick has the opportunity to try something completely new, raccoon.  Jonah gives some advice with cooking a ring tailed bandit.  Plenty of delicious tid bits on this episode of Huntavore. Small game hunting is an absolute must this time of year.  Now that the rush and intensity of deer season is over, a walk in the woods with friends or family is a breath of fresh air.  And besides, it's time to get payback on those bushytails for acting like that huge buck behind you. Jonah lays out a couple of his favorite ways to use squirrel, fried and shredded.  He equates it bluegill with the pan fried, there are a hundred recipes, but fried squirrel done right is tops.  The second is braised and shredded.  The mild flavor makes it a great companion to dumplings and pot pies.  Rabbit is similar and boasts a larger bounty.  While Jonah farm raised his, a couple bag limits of rabbits would fill the freezer pretty quick.  Great way to diversify the freezer.  Nick had the opportunity to bag a large raccoon boar.  This has been on his list to take and try and that day has come.  The meat looks rich, and is covered in loads of fat.  Trimming the fat and glands helps in any off flavors, but Jonah gives a few tips when preparing your raccoon for a tasty treat. Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content! Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10   Umai Dry Instagram: @umaidry Website: Sign up for the newsletter for 10% off

1h 9m
Jan 30
Old World Meat Crafting with Umai Dry

On this episode of Huntavore we sink our teeth into next level meat crafting.  Nick digitally sits down with Thea Lopatka, owner of Umai Dry.  Together they discuss old world meat crafting from the home kitchen.  Creating salamis, dry sausage, and dry aged large cuts of meats in a safe, easy to produce method of sealing ground meat or whole muscle into a synthetic bag or casing that allows air and moisture to pass through.  After talking about how beneficial bacteria, lowering pH, cure, and salt work as layers of safety, the discussion opens up to seasonings, rates of drying, and being able to enjoy and share a very unique treat that will certainly turn some heads, and get mouths watering.  Dig out those old chemistry notes, and make space in your fridge for this episode of Huntavore. Umai Dry is a family owned business located in Minnesota, They were given the opportunity to work with a synthetic material that allows air and moisture to pass through and apply it to a use with food.  Thea, someone who is very educated on the subject of meat crafting, explains that by vacuum sealing a whole muscle cut in a bag, the meat can be dry aged.  A process that used to be reserved for curing chambers that needed to be cleaned and humidity regulated to prevent hard casing.  While it can be a good investment for a hobbyist meat crafter, most of us have a refrigerator in our kitchens.  The fine pores in the bag regulate moisture loss and oxidation, so by using a frost free refrigerator that conditions the air with a fan and compressor the aging can happen in your kitchen.  For charcuterie, salami, and dry sausage they process is much the same, with some added steps in the mixing process.  For salami and dry sausage, mixing in a bacterium culture and dextrose slurry works on the meat much like yeast works (yeast raising the dough with CO2, bacterium culture lowering the pH). Note:  When I was making a batch of sujuk dry sausage I started in the garage fridge in an uninsulated shop.  Thea recommended bringing the sujuk into the house fridge. Merely for the reason that the fan and compressor would be working more than the garage fridge.  After making the switch I had my first sausage get to target weight (10 weeks).  Nick, is waiting 10 weeks to eat dry sausage worth it?  Honest opinion, ABSOLUTELY! If you are looking to make something different this year, and want a unique product at the end, head over to Umai Dry ( to pick up either dry bags or dry sausage/salami kits. If you need a seasoning flavor recommendation, sujuk is the way to go.  Need some resources: Check out the Sportsmen's Empire Podcast Network for more awesome content!

1h 6m
Jan 16
Venison Eye Round and Stocktails

On this Episode of Huntavore it's just you and Nick kicking off 2023.  He goes into detail about a specific hind quarter cut, the eye round.  What are its characteristics, how tender is it, how it reacts to cooking, and chats about 2 successful dishes with this cut. Hope you're in the mood for asian.  Secondly, he touches on how small game is going to be a priority here while there is not ice yet, and elaborates about a “Stocktail” that can add a savory twist to your cocktail hour.  Get your appetite ready for this episode of Huntavore. This episode is Nick breaking down the eye round cut from a hind leg.  The eye round is a wonderful cut to use when used correctly.  Long muscle grain, and very lean, the eye round is best treated as a whole cut or in the case of his two dishes, best sliced, marinaded, then seared.  On a scale of tenderness, Nick gives it a 3 out of 4 for being quite tender.  For cooking variability he gives it 2 out of 4, high quick heat is what we are going for.  Eye round serves as an almost perfect cut for a couple asian dishes.  A ramen bowl, that also uses your stock to create a broth, and a mongolian venison stir fry that was an absolute grand slam with Nick’s kids.  Here is the blog recipe for the Venison Ramen: Nick is also attempting to bring “stocktails” back into the cocktail hour.  In the 60’s along with the Bloody Mary, two drinks were made with their base being broth or stock.  The Bull Shot and Bloody Bull were stock and vodka, seasoned with salt and pepper, celery salt, and tabasco.  Nick made the switch to venison stock and adobo sauce and gave it the new name the “Buck Shot”.  For a play on tracking your deer, the “Blood Trail” is the Buck shot, served with frozen tomato juice or Bloody Mary Mix.  as the cubes melt, they release their flavor and spice, and as they melt further, the flavor gets stronger.  And just like trailing your hit buck, it finishes with a lot of excitement.  Look for both the Stir Fry and Stocktail recipes to be posted soon at the Sportsmen’s Empire Blog. Check out the Sportsmen's Empire Podcast Network for more awesome content!

Jan 02
Utilization beyond the meat with Stevie fun_fur

On this episode of Huntavore, the chat goes beyond the meat and dives into the extras: organs, bones, hides, venison tallow even.  Nick is joined by Canadian guide, wild edibles connoisseur, and all around culinary adventurer, Stevie_funfur.  Together they pick over the pieces that are usually an afterthought when processing venison.  Which organs are they keeping and how does Steve prepare his for the kitchen, how stock and broth are both super important, and some possible avenues for  deer tallow.  Time for us to pick over what's left and glean some tasty tidbits on this episode of Huntavore. Steve is a guide, wild edibles teacher, and all around cool dude who loves to play with his food.  From forage to gardens, Steve is adding to his diet and taking less away from the grocery store and the established food system.  Nick sought out Stevie after following along with his instagram stories of aging his whitetail doe in the far north, actually using a space heater and blankets to keep her from freezing solid.  On top of that, he was keeping the hide, scraping and salting to give to a craftsman who could turn it into leather.  First being a super cool idea, Nick also wanted to turn the conversation into using those under-used bits that get lost in the whole process of getting a deer in the freezer. Organs and items from the gut pile and how that can be a very intimidating aspect of hunting.  Liver and kidneys were the focus.  Broth and stock was also a great chat because of all the value it provides as a dish base and a powerful way to intake nutrients.  Lastly the guys chat about the assumed bad flavored venison tallow.  While it has an amino acid that makes the fat coat the mouth, it can be used for a whole number of crafts and uses.  For more info on Steve, follow along with him on his instagram @stevie_funfur Check out the Sportsmen's Empire Podcast Network for more awesome content!

1h 28m
Dec 19, 2022
Venison: Here and Abroad with Simon Majumdar

On this episode of Huntavore, Nick has a bucket list chat with food writer and Food Network personality, Simon Majumdar.  Simon lays out some knowledge and history of venison, including how venison has been viewed in the UK and how it differs here in the US.  Discussions on Tikka Masala, using yogurt as a marinade, and a food game called Good, Better, Best featuring a winter favorite, Pot Roast.  Pour yourself a dark pint, and settle in on this episode of Huntavore. Nick is joined by Simon Majumdar, food writer, podcaster, and Food Network personality.  Simon has been around the world, tasting food, understanding where it comes from, and how things are prepared.  In fact food is the language of his family.  “What have you been eating?”  instead of the usual “how are you?”  Growing up in the United Kingdom,  Simon had the experience of enjoying several types of deer; muntjac, roe, and red stag to name a few.  Given the system of how game is managed over there, you can purchase some from your butcher or market.  Here in the US, it is a different story.  Simon shows a real appreciation for hunting and fishing, because it is an effective tool for managing the landscape, and a more personally important reason, the wonderful wild meat. A large takeaway that Nick got from this discussion with Simon is that the US is quite narrow in the way venison is prepared versus how it is prepared in the UK and in Europe.  Steaks, Straps, and burger reign supreme in what comes out of processors today.  Simon is encouraged that North American hunters are beginning to venture out past the normal smoked backstrap and trying new dishes.  Tradition is important, and old dishes need to be made, but can we make room for new traditions to be made? Check out the Sportsmen's Empire Podcast Network for more awesome content!   Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10

1h 7m
Dec 05, 2022
Sharing the Harvest during the Holidays

In this episode of Huntavore, the holidays are fast approaching.  Thanksgiving is here at the end of the week, and that ushers in the arrival of gatherings, parties, and opportunities to share our hard earned harvest.  Chef Rob Chiappone joins us again to talk tips and tricks to making food during these festivals.  We talk turkey for thanksgiving, roasting whole, and also breaking the bird down and treating specific cuts separately.  We jump into Christmas and talk big bold presentations of a whole leg roast and wellington, and finish up with Hors D'oeuvre for New Years.  Let this chat get the season started, and meal prep wheels turning on this episode of Huntavore. Nick is joined by friend and returning guest Rob Chiappone, a private chef and fan of the wild harvest.  The two together talk about the upcoming holiday season, kicking off with Nick’s favorite, Thanksgiving.  This is the time where using your wild turkey would be an amazing opportunity. Nick suggests, with the differences in how dark meat and white meat should be treated, a turkey could be broken down.  Taking off the breast as a whole breast, and roasting.  The leg and thighs could be slow cooked for longer then.  Sous vide would be a great way to do that.  Nick had good results with 155* for 36 hours.  Yes, that's a long time, but the machine is doing the cooking, not you.  We get into Wellington construction and making hollandaise sauce and finish up with some appetizer ideas.  Rob and Nick also touch on the backstrap, a step into Huntavore’s head to Hoof, where we lay out its location, its structure, and characteristics that help in being able to cook it.  Check out the Sportsmen's Empire Podcast Network for more awesome content! Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10     

1h 17m
Nov 21, 2022
Aging Deer for Quality Venison

On this episode of Huntavore, we join Nick in a not so good situation, a hospital bed needing assistance with a kidney stone.  Spoiler, procedure went well, recovery is going smoothly. With all the questions Nick had gotten about field care and aging deer, he thought it would be a great topic to talk about.  How to get quality venison by taking some steps to let the deer hang, differences in initial aging and further dry aging, how flushing with water is good, soaking is not, hide on vs hide off, and hanging environment details.  If you have just gotten a deer, or are getting close to putting a hit on one, this is a great listen.  So get your game hoist ready for this episode of Huntavore.   Starts in the field with a good field dressing.  Non gut shot makes the job easier.  Gut shot, not all is lost, but get the deer ASAP, Field dress, complete pull of the gut, liver, lungs, anus.  Keep what you want, I bring 2 gallon sized freezer bags with my kill kit just for 5th quarter organs and parts.  Heart, liver, caul fat, want to try kidneys if i’m given the chance (ironic) Esophagus, cut that as close to the base of the cavity as you can.  Trophy Buck, wall mounter, can't do this next step. At the base of the neck, where the esophagus comes out the rib cage, cut through the hide, surrounding muscle, and through the esophagus, essentially making a drain before the neck and mouth of the animal.  Flush with cold water.  I’ve heard folks be on both sides of the fence with water in the cavity.  Yes, filling the cavity with water or ice is not a good move for the meat or condition of your mount.  Flushing the cavity is a good thing.  First, and obvious, it gets rid of blood, dirt, debris, and any gut material you may have had during the field dress. Flushing also is a way to begin cooling the carcass, the inside of the animal is still warm and hitting with cool water can drop the temp a few degrees Moving air.  I nabbed a box fan from the house a while back to move air in the shop when running the wood stove.  It seconds as a way that i can keep the caress dry while hanging.  It doesn't have to directly on the deer itself but having air whisk over the deer will evaporate and dry the surface of water after flushing, not let moisture collect during high humid days and nights  I recently read in a newsletter from Hank Shaw, Hunter angler gardener cook, on dry aging cuts, meat can absorb smells and odors from surround food (talking about being in a refrigerator)  which had me thinking about the environment I am hanging my deer.  A shed or shop is still a good place to start.  But maybe the gas cans should moved outside, and the doors left open to air out the space of fumes and dust. Another topic that gets debated, hide on or hide off.  Both are effective when used in specific situations. Most of the time, when hanging in a shop or shed I leave the hide on. Keeps the meat clean, and from drying out creating a rind that needs to be cut off.  Having the back end opened, and a fan moving air, and cool temps, this is a great set up.  Will the hide be harder to remove this way, yes.  It wont pull as easy.  But with some patience, a good knife, and some channel lock or vise grip pliers the work goes smoothly. No shop or shed?  Live in a warm state?  There are still options for getting the same effect of hanging a deer.  Hide off Quarter the deer, on the bone. Leaving it attached to bone prevents shortening of the muscles, which result in cuts being tough.  Next, hang the deer quarters in a fridge if you have access.  A trick I learned from a guy who raised lambs, after slaughter, and the carcass was moved to chilling, he would spray the surface with red wine vinegar.  The vinegar being acidic would help prevent anything from growing on the surface.  No fridge?  Cooler with bags of ice.  Wrap the ice with plastic, and leave the drain plug open to let it melt off and drain out.  Lay the quarters on top of the ice and close the lid.  Again the meat doesn't want to be in the ice or water, but on top of the plastic covered ice bags.  Frozen milk jugs are also good.  Problem is airflow.  You want those quarters to be dry.  Check out the Sportsmen's Empire Podcast Network for more awesome content! Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10

Nov 07, 2022
Foraging Delicious with Alan Bergo

On this episode of Huntavore, Nick is joined by Forager, chef, and writer, Alan Bergo.  Alan has honed his craft of foraging plants, mushrooms, roots, and even everyday garden vegetable plants to bring added flavors, textures, and excitement that only wild edibles can.  Alan was recently on the show, Chef vs Wild, where culinary experts make beautiful dishes out of the forage they find.  Together, the two unpack foraging for novices, dive into some specific plants that hold hidden flavor, breakdown the process for creating a mushroom/wildgame chowder, and learn some culinary techniques for creamy soups, and taking the sting out of needles.  Get ready for an information packed episode of Huntavore. Alan Bergo is a talented chef that started on possibly one of the lowest rungs of cuisine, fast food and climbed up to very esteemed kitchens, where week to week the menu changed, flexing the creative capacity of these chefs to bring exciting new tastes to their customers.  The lifestyle of a cooking staff is easily one that is fast paced, pressure filled, where execution of the dish every time is expected.  Alan appreciated the challenge, and the chance to create with all kinds of ingredients, but like any industry that works its personnel hard,  the limits of staying are short.  Alan chose to walk away from the restaurant, but not from food.  Now Alan is on a venture to forage all he can, play with these flavors, and create food that is exciting.  For novice foragers, Alan described his time working with wild mushrooms in the kitchen long before he found any in the wild.  When it came time to find the mushrooms himself, it wasn't a mystery to key because he had past experience.  As beginners, familiarize with the goal item and that will help. Alan hits us with some amazing kitchen tips.  First is if you have dehydrated your chicken of the woods,  they will become woody and fibrous.  However, simmering them in water or stock will extract that amazing flavor.  After the simmering, you can discard the mushrooms themselves but make sure to use that beautiful flavored broth.  The second tip comes about when Alan is describing the process to make a creamy soup.  Create a kneaded rue, equal parts flour and butter, worked into a dough.  Now when it comes time to thicken the chowder, simply cut off what you need, stir into the broth.  It gives a smooth texture because of the butter already being mixed with the flour, and allows it to thicken more if needed. Our foraging talk takes us to a plant that I have always tried to avoid coming in contact with and that is the stinging nettle.  Alan explains his theory on how the plant puts so much into protection with the sharp glasslike hairs that the actual plant itself is tender, mild in flavor, and delicious.  By cooking or crushing the leaves, the stinging hairs are broken leaving am amazing green to add to the plate.  Alan suggests as a first go, steam the leaves for roughly 5 minutes, add some butter, a flaky salt, and a squeeze of lemon.  Another use of a common plant as an edible are Shagbark Hickory Nuts.  Shagbark nuts have a thinner shell, making them perfect for making hickory nut milk.  Alan’s quick description is after washing the nuts, and giving a quick crack, all the shells and nut meat go into a spice grinder, vitamix, blender, or food processor.  When you have achieved a powder, add the powder in a pot with twice its volume in water.  Bring to simmer.  The shells begin to sink and the meat begins to float and flavor the water with pecan scent.  He strains off the top and will puree smooth.  Alan will reduce it a bit and cook it into a custard which sounds amazing.  My own trial is to try this hickory milk as a coffee creamer. For more about Alan and his writing, head over to his website: For ordering his book, The Forager Chefs Book of Flora, head here: Check out the Sportsmen's Empire Podcast Network for more awesome content!   Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10

1h 1m
Oct 24, 2022
Be Passionate with Rob Chippone

On this Episode of Huntavore, be ready to get hyped by one very passionate and energetic chef. Rob is a private chef, who also loves to hunt and fish, preparing and sharing the wild harvest. The guys get deep on some topics; why taking kids hunting is important, but teaching and training them along the way is vital. Being a blessing with wildgame, finding balance in life, and of course some kitchen talk involving venison. Get ready to be pumped up for this episode of Huntavore. Rob Chippone is a private chef from New York. His thick New Yorker accent and energy makes him an absolute blast to talk with. His fever for life to the fullest, and sharing the harvest is encouraging, inspiring, and a ready made pep talk for anyone. Nick connected with Rob over discussions of bringing hunting full circle. “Hunting all the way to the plate”. Also teaching and training our kids about our lifestyle, not just sitting in the stand, but butchering, bagging, and cooking our wild game as well. All this knowledge is great, but if we don’t share it, it’s going to die along with us. How is Nick and Rob including their kiddos? Rob's boy gets excited about bringing the meal to the table, and explaining the dish. Dad is training him for good service. Nick’s tribe of 3 are eager to help at the cutting table. Lots of proper knife skills being learned, and practiced. Check out the Sportsmen's Empire Podcast Network for more relevant, outdoor content.   Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10

1h 0m
Oct 10, 2022
Huntavore in Montana

On this episode of Huntavore, Nick recalls his adventure for archery elk with his hunting buddy, Brock Dean. Together they tell their reactions to a week of super highs and deep woes; close enounters, and hellacious climbs, and what helped them to have really good success as greenhorn western elk hunters. Not a lot of animals died, but a couple get real close, on this episode of Huntavore. Nick is joined by good friend, Brock Dean. Brock, AKA: The Former PLW, public land warrior. Brock and Nick along with two other buds, headed to Montana. They took their chance on a DIY archery hunt with General Elk tags. The week-long hint started with a 24 hour straight through drive. After hitting their campsite and prepping their gear, the 4 some made their first novice move and climbed straight up a face of the mountain without really understanding what their objective was. To their surprise they did happen to hear elk bugles, which gave them some confidence, and started their plan for the next day. Nick and Brock both agreed that our heads were in the right place, while maybe our bodies were not. Very positive going in, knew that the “slog” was worth the effort, continual planning and making audibles kept putting the guys in spots to catch elk. In fact, the group finding a closed ATV trail helped in getting up the mountain and to areas that otherwise would be out of their reach. While even the trail was in bad shape, it was better than thick timber and no switchbacks. The group also found themselves at the top of bowl with little to no access, other than from the top. This became a sweet spot and location of several very close encounters. One being a huge bull in the timber, another being a spike bull feet from Nick, and finally the dramatic tale of Brock taking an uphill shot on a nice bull that ultimately ended unsuccessful. Overall with what they had accomplished, the adventure of it all, lessons learned, and how close they were to animals, they deemed this a successful trip. Let’s just call it, unfinished business. Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10

1h 16m
Sep 27, 2022
Rick Casey, CHARD Products

On this episode of Huntavore, Nick digitally sits down with Rick Casey, CEO of CHARD Products. Rick has a passion for wildgame, growing up in the U.P. of Michigan, Rick has fond memories of bringing in deer to the family garage and working together to create the amazing dishes of his yesteryears, like his grandma’s potato sausage. Rick also goes into how hunting and venison has impacted the design of his products, helping them be more effective for the hunter’s kitchen. If meat means more to you than just a fuel source, then this is your episode. Settle on in for a nostalgia filled episode of Huntavore. Rick Casey is a problem solver. He sees products and notices changes that can be made to make them better. He has turned this trait into successful businesses. So when Rick had the chance to improve meat processing equipment, he fell back on his upbringing. Holidays in the U.P. , cutting venison with his family. What worked? What did he wish was changed back then? How could I improve the process of bringing wild game to my family’s table? Through this Rick has improved many of his CHARD Products. In our chat, Rick was so open about how much food means to him. Taking the time to not only sell a product hunters could use and be content with mediocre, Rick had to tinker and think about how he used poorly designed products before, and fix those quirks. Even if it was widen the legs to make it more stable, or using steel gears instead of plastic for a more robust build. These are changes that can help hunters step up their processing game. Ricks idea of making processing and cooking your wildgame is what he called closing the circle. So much effort is given preparing, executing, and finishing the hunt. Why stop there? Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10

1h 13m
Sep 12, 2022
Pressure Cooker of Emotions

On this episode of Huntavore, pressure builds as season openers draw near, and Nick is presented with an opportunity to hunt elk in Montana.  The combination of exciting new experiences along with adventure in a brand new environment builds a pressure of anxiousness, nervousness and excitement.  Speaking of pressure, One of Nick’s tasks this week is to turn heavily worked venison cuts into easy bags of shredded goodness that can help with midweek meal prep.  Seal up those valves, pressure is about to build on this episode of Huntavore. With 13 days left (at the time of this recording) before a group a hunting buddies and myself head out to Montana.  This will be a lot of firsts for me; first hunt out of state, first hunt for elk, first hunt from a truck/backpack.  Even with all the preparations and training, and conditioning I feel the pressure of the unknown.  It’s an exciting pressure, thrill of adventure, yet the daunting thoughts of what’s next, and what should I expect are ever present.  (Side note). After I recorded this, a practice session with the bow helped my anxiety. Along with returning safely, I’m ok with either outcome; no elk, amazing backpacking trip, or we get elk and bring home glorious meat. Now to bring things back around to meat.  One of Nick’s tasks is to prepare a batch of shredded venison that can be used in the months ahead.  Loading up the instapot and seasoning with salt, pepper, and garlic will produce a great tasting base shredded veni, for a whole number of dishes. Vac these into 1lb bags and back to the freezer.  Because they are cooked and packed with the drippings makes for a quick warm up final add of seasoning toward whatever you want to make. A dish that I will do in my enameled dutch oven will be Hank’s Veni Barbacoa, recipe here:   Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10

Aug 29, 2022
What to do with Roasts, Besides Roast

On this episode of Huntavore, Nick is joined by Greg Tubbs, co-host of Okayest Hunter and an avid venison consumer.  Together, they tackle a question Nick has been asked a lot lately; What do I do with these roasts, besides roast it? If this is you, prepare to put those large cuts to work for you, as we explore cooking methods that take you from low and slow to hot and fast, as the guys try to lay out some ideas that best serve the cut, and save it from a slow death of freezer burn.  Get ready to thaw out the big top round on this episode of Huntavore. Greg Tubbs is co-host of Okayest Hunter Podcast, and a long time avid venison eater.  Greg grew up on the stuff along with everything his family hunted and fished.  Greg was a perfect candidate to join me on this discussion of “what to do with large roasting cuts”.  That’s easy, roast it.  However it’s not that simple.  Not all of us have the time or need that much roast all to once.  As seasons around the country prepare to open, freezers are being ransacked for the arrival of new meat.  Which brings us to using these large cuts.  Greg opens up with a rouladen, opening up the roast into a large flat sheet, spreading on a filling, rolling it back on itself and securing with string or toothpicks.  A slow cook and sear, followed by a slice across the grain has a fun pinwheel to serve.  If that doesn't wet the appetite with all the preparations, two easy routes would be to ground into burger or sliced thick, cross the grain for steaks.  Burgers and steak are easy for a Labor Day weekend along with a whole host of things to make throughout the winter.  One steak dish Nick’s like is a swiss steak recipe from his in-laws where instead of beef round comes venison bottom round.  Butterflied to make a double steak and tenderized (10” lodge skillet will do the trick).  Season with salt and pepper, get it browned on the outside, and let simmer in a pool of gravy or cream of mushroom soup.  Served alongside mashed potatoes and you got a rib sticker that will power you through those afternoon chores.  Next was several ideas where thin slices would be helpful; stir fry, philly cheese on a griddle, jerky.  If large cuts intimidate you, there is no shame in spreading it all out.  To close, Greg and Nick circle back to leaving the cuts whole.  A sunday roast is worth saving, and when made into pot roast cant be beat.  Pastrami or any type of brined/cured and smoked meat will please a hungry crowd and re-freeze quite well. Hank Shaw’s Venison Pastrami:   Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10

Aug 15, 2022
Deer Ribs, Brisket, and Sidemeat

On this episode of Huntavore, joining Nick on this in depth discussion is returning guest, Nathan Judice, the RecreationChef. Together they unpack the rib quarter of deer; the location, characteristics, and sound cooking treatments of these muscle groups.  Along the way, the guys add tips and tricks to get the most out of this very finicky quarter.  If you’ve been wanting to better utilize your deer’s midsection, make it easier to bone out for burger, or elevate these under-appreciated cuts to center stage,  tune into this episode of Huntavore. Ribs, Brisket, Sidemeat Location:  extends from the lower neck to the pelvis, as high as vertebrae and extending the length of the rib to the sternum. Muscle groups/cuts: intercostal muscles: rib meat, attached between each rib, layers of muscles with pockets of hard fat. flank muscles: attached near the groin and ending at the last rib.  Thin in profile, long muscle fibers, lean, some  diaphragm: AKA Skirt Steak, internal muscular wall, works the lungs.  Located along the inside of the ribs brisket: front chest muscles.  Connects from the sternum to the shoulder.  Thin profile, pronounced grain Things to watch for:Thick layers of fat: cut out any thick layers of hard fat, mostly on the outside layers of the ribs.  Does not render, very waxy.  Not to be confused with soft fat that is striated in the meat. Blood meat: Naturally from a dispatch shot to the lungs, there will be some loss to blood and fragmented bone. Nothing to salvage on damaged flesh.  Surface blood can be cut and scraped off an intact muscle. Membrane filled with blood can be removed. Punctured Paunch: Burst Gut material inside the rib cage can compromise the inside cuts.  Thick membrane on the inside wall does protect outside muscles.  If gut shot and left to lay, the harvestable parts can spoil.  If during field dress the gut is nicked, quickly remove the gut, and flush with cold water for several minutes. How to Prepare Each Cut (in our opinions) All cuts can be added to the trim pile.  Tip: cut from the ribs, chill flat, makes finding globs of fat and removing this thick fat easier.   Rib: Nick: Two Stage Cooking, low and slow at first, finish at high heat to crisper.  Nate:Low and Slow Smoked, 2-3 hrs on smoke, 2-3 hours wrapped in foil, then finished on a hot grill or in your oven on broil. Option 2; Pressure cooker with jus to cover (30 mins to 1 hour) then finish over a hot grill with favorite BBQ sauce Dish: Nick: Venison Rib Lolly Pop Nate: Venison McRib Sandwich  Flank/Diaphram/Brisket: Nick: marinaded, followed by high heat, sliced thin cross grain. Nate: Agree with the above 100%, one tip for last minute marinade is to vacuum seal or chamber seal with the marinade to aid in quicker penetration. Or inject marinade  Dish: Nick: Steak and Frites Nate: Venison Pinwheel. Marinade, pound it out, season all sided, slather with pesto and/or roasted garlic, roll that bad boy up (paying attention to the grain so you’re slicing against the grain), truss or tooth pick it and sear on all sides hot and fast! Serve it with a nice summer salad or ratatouille

Aug 01, 2022
Rikki Folger, Wild and Foraged

On this episode of Huntavore, Nick is joined by Colorado resident, Rikki Folger. Rikki is an accomplished chef who desires to bring wild game and foraged food to the forefront. Armed with a culinary background, she launched the handle @wild_and_foraged, sharing recipes and her adventures. They talk about a shared pastime of disc golf, attempting bottom round burnt ends, and making a seasonal berry sauce that will elevate any steak dinner. Be ready to up your summer game with this episode of Huntavore. Rikki Folger is an accomplished chef who has worked in Napa, California and now in Colorado. While also being a Somalia, someone who is trained in wine tasting, she also creates whole dishes in the kitchen. Nick, however, skips over all that and dives into a shared recreational game between them, disc golf. Lots of parallels between disc and ball golf, but one area that disc has focused on, is playing among the established habitat. For Nick, his foraging game has greatly improved, because of bad throws into the woods. Rikki turns her attention to improving Nick’s attempt on venison burnt ends. Immediate issue was the marbling and fat contact of the bottom round. The smoking and keeping the moisture in was achieved, but the crust and char was not up to par. Rikki offered to increase the surface area when broiling. Now one of the best parts of summer are the seasonal fruits that ripe for the picking. Rikki takes an already beautiful piece of grilled venison steak and adds a berry sauce. She chose blueberry as a sweet and tart sauce that would elevate a simple steak into fine dining. Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10

Jul 18, 2022
Kris Chain, Season Report

On this Episode of Huntavore, Nick is joined by Kris Chain.  A Hunter, Gardener, and Educator from Virginia.  Kris took it upon himself to create a personalized digital almanac that sorts info and links for game species, growing seasons, foraging dates all at your fingertips.  Kris lays out how this tool can save you loads of time preparing your hunts or gardens.  We also get into some bear meat talk, as Nick has yet to get his hands on some.  The guys finish up with street tacos and what would Kris’ final meal request be.  All this and more on the next episode of Huntavore. Nick digitally sits down with Kris Chain, creator of Season Report.  A personalized digital almanac that brings your desired hunting, gardening, fishing, and foraging information to a one stop platform.  Want to add an out of state hunt, for a different species?  Simply add the state and game animal and you get the sorted information you need, to take to the field. Kris Chain also offers Season Report for $15 annually, and you can give it a try for free for 2 weeks Kris was able to harvest a bear last year, so Nick takes the opportunity to dive a bit deeper on bear meat.  Its richness and moist texture makes bear meat a true eating experience.  Kris describes the closest equivalent as a pork like texture, yet fully wild and it's own.  Nick got very intrigued as if the bear boudin sausage could be a thing, Kris seemed very excited about the idea.  Summer time also seems to be a great time to make a mess of tacos.  Kris unpacks his venison or wild boar tacos.  His go to is ground meat over shredded.  Kris kept it straight forward by seasoning, and browning the meat, but finishes off by adding a ladle of stock to keep the meat moist and add a slight sausiness to the taco meat. Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10   

1h 13m
Jul 04, 2022
Huntavore Episode 100

Man, we made it! Triple Digits, the century mark, a milestone where podcasters find that their little project has now become something greater. On this Episode of Huntavore, Nick celebrates getting to this point, then relieves the amazing weekend up north at Total Archery Challenge; the friends, the fun shots, and the food. Smoked Shot Shells were a surprise hit, so we break down this little meat treat. Nick also hit the foraging gold mine of Golden Oyster Mushrooms. So I invite you, pour a glass, and celebrate with Nick, on this 100th episode of Huntavore. First, Nick needs to thank a small village for their involvement in Huntavore. His wife and kids, Former co-host Dustin, huge encourager Peggy Kline, Dan Johnson and the entire Sportsman’s Empire, all the amazing guests and listeners. Thank you all. Total Archery Challenge, Crystal Mountain Michigan was a huge hit. Like any big event, some hiccups were there, but our experience wasn’t tarnished. Shooting two days, 4 courses, hiking plenty of miles and floors, making what at first looked like impossible shots. What a wonderful way to practice long range archery. One of the dishes that we made was Smoked Shot Shells Here is the link: Nick also stumbled upon a stump loaded with Golden Oyster Mushrooms. His culinary drive was salivating. First objective was to preserve the bounty. First was sauté and freeze. Second was full dehydration. Incredible how much water is actually in mushrooms, they dried down to almost nothing.   Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10

Jun 20, 2022
Live Fire with Larry White

In this Episode of Huntavore, Summer has finally arrived!  Schools out, temps are up, and outdoor cooking is back.  Nick is joined by Larry White, the Wildgame Gourmet to chat about wildgame and live fire.  Larry gives some insight to meat care, making a smoke bomb to regulate your smoke output, and what his goto hardwood of choice is.  Nick does some investigating on Larry’s DIY clay oven, gets skeptical over flavored charcoal briquette, and gets excited over Larry’s dish, Chili Colorado.  Kick back and enjoy this latest episode of Huntavore. Larry White hails from North Carolina, and enjoys playing with his wildgame and applying his culinary craft.  Larry ran a restaurant and food truck and like anyone in hospitality realized that when was starting a family, he had to make a choice.  Now he creates amazing dishes where gamey isn't even a thought.  Nick brought Larry on to chat about live fire cooking, and his construction of a DIY outdoor clay oven.  Summer is here and cooking outdoors over open flame is a great way to kick it off.  Larry loves oak on his barbecue, especially over wild pork that he takes off his home swamp.  A true property problem to plate solution. In the two dish breakdown Larry lays out a dessert on the grill,  grilled peaches.  Sprinkle some brown sugar and drop onto some direct heat.  The peach will char and take on some smoke.  Serve with rosemary infused cream or french vanilla.  His second dish is a chili Colorado.  Not to be mistaken as a normal chili, but a hearty stew braised in a red chili sauce.  Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10 

Jun 06, 2022
Eat What You Kill with Jeremy Critchfield

On this episode of Huntavore, Nick is joined by a huge advocate for #eatwhatyoukill, Jeremy Critchfield. Jeremy is the HuntChef and host on Sportsman’s Channel. With 34 years in the culinary profession and a lifetime in the woods, Jeremy has a huge knowledge base and passion for wildgame and the wild harvest. We unpack some food for though ideas, and then put the bead on using your harvested wild turkey. Settle in for an incredible chat on this episode of Huntavore. Jeremy Critchfield is the co-host of the Sportsman’s Channel Show MTN TOP Outdoors, and a wildgame chef. With a lifetime of experience, Jeremy has made it his business to bring wildgame out of the shadows of being gamey, and into the true light of being real, wholesome, delicious food. HuntChef even went to the lengths of trademarking #eatwhatyoukill. Nick and Jeremy unpack that idea on how we as sportsmen have a 2 fold approach. First is to show the public that we are here for food and meat as much as or even more than the killshot. Second would be to ourselves. We have a responsibility to get the most from our harvest, give thanks for the animal, and to share with others why we go to such lengths and why it's our personal passion to take our meat supply from the woods. Jeremy gives us a challenge to take our turkey breast meat to the next level. He suggests that by sheeting out a breast, using a sharp knife to butterfly out that piece of white meat, and add a stuffing of your choosing. Roll the sheet back up and cook under a slow even heat. Slice the meat cross the roll and serve a “pinwheel” looking serving of delicous whitemeat and stuffing. Its called a roulade but Jeremy says its not difficult to prepare this crowd pleaser. Jeremy has also put his expertise into a whole line of seasonings and rubs. Check it out at: ‍ Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10 ‍

1h 1m
May 23, 2022
Springtime Dishes with John Wallace

On this episode of Huntavore, Nick is joined by once again, John Wallace, a new Regional Director for Delta Waterfowl and as we know him, Wildgame Cook.  John and Nick catch up since last being on the podcast, unpack some of the popular spring forage here in the Midwest,  mushroom prep, and some incredible spring dishes that are packed with the flavor.  This conversation will have you take an extra look at those green patches as you pass to your turkey spot, on this episode of Huntavore. Nick is joined by John Wallace. Known on instagram as WildGameCook, John has also transitioned into a regional director for Delta Waterfowl.  As this episode airs, it will be his first day at the job. Congrats and Good Luck John.  Last time Nick was able to chat with John it was the height of the pandemic, so these two do a bit of catching up.  All the kids are in sports and the family schedule is fast paced.  But even so, John shares some great moments from hunting with his kids, like being a year of firsts for one of John’s boys.   The guys highlight spring forage here in the midwest.  Easy key-able greens and mushrooms that can be used to make dishes pop.  The highly sought after Morel and Ramp, to the humble Pheasant Back and Garlic Mustard.   John finishes up by talking about a dish that sums up spring perfectly.  Turkey tenderloins topped with morel rings and garlic mustard pesto. Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10

May 09, 2022
Chasing Everything with Dan Mathews

On this episode of the Huntavore, Nick is joined by fellow Sportsman’s Nation Podcaster, Dan Mathews.  Dan is the Host of the Nomadic Outdoorsman and Western Rookies.  Together Nick and Dan talk about chasing everything.  Rather than casting a deep net into one species, Dan casts a wide net to explore as many outdoor opportunities as possible.  They cover hogs from a helicopter. Why is meat so important in your household?, and how Mountain Goat might not be on the top of Dan’s list to chase.  This and much more on this episode of Huntavore. Dan Mathews hails from Southern Missouri and grew up in Wisconsin.  His drive for exploring the outdoors and passion for adventure has Dan hunting as much as he possibly can.  Rather than wait for a particular season to open, Dan is always in search of the next season that opens, no matter the species.  Dan finds that he gets an appreciation for more than just antler size, or body weight, but shares in the excitement of trying something completely new and experiencing hunting cultures across the whole United States. Dan was recently on a helicopter hunt for feral hogs in Texas.  Like a boy playing soldier, Dan unpacks the fun of using high tech firearms out the side of a flying helicopter.  Nick pokes at some questions about how Dan feels about the advantage he had with the use of technology and if the excitement of fair chase was gone.  His response reflected what ranchers and farmers were saying.  These hogs have been doing untold amounts of damage to crops and to other wildlife, and even with these efforts of eradication, the hog numbers continue to bounce back to the point where the environment wouldn't support them.  The ethics talk may include the hogs, but at the same time, ethics around wildlife and healthy habitats needs to include hog eradication. These conversations lead into what meat means to Dan.  Is it just food or is it something more?  Dan’s freezer is a cornucopia of different animals he’s harvested.  Each package offers a renewed experience of the hunt and memories about the event.  Also the appreciation of knowing where food comes from.  When he asks his daughter where meat comes from, the answer isn't the store or butcher’s shop.  It's from hunting.  Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10

1h 6m
Apr 25, 2022
Naked Turkey Schnitzel

On this episode of Huntavore, Nick opens with a poem “So God Made a Farmer '' to memorialize his late Grandfather.  David Otto was called home after 96 years, he was a great Grandfather , husband, steam engine enthusiast, farmer.  Switching gears, Nick breaks down naked turkey schnitzel.  How unbreaded turkey steaks can be flavorful, moist, and an easy addition to any menu, with the use of a marinade.  All this and some heavy thoughts on this episode of Huntavore After a week-long camping trip with his family, and some sobering news of his grandfather’s passing, Nick has a lot on his mind.  Driving down to Kentucky from Michigan made plenty of time for podcast catch-up and reflection.  A new show from former guest, Kate Kavenaugh called The Ground Work Podcast, got Nick thinking and unpacking how death is as natural as life.  How death can reverberate well past the life and into the lives of those around it.  Ok, enough of the heavy stuff. Nick then switches gears and explores naked turkey schnitzel.  A fork tender piece of turkey breast, not breaded, yet loaded with flavor.  Starting with a lobe of turkey breast, pulling the skin, and cross cutting the grain about a ½ inch to ¾ inch thick.  Following the same as you would with traditional schnitzel, tenderizing the cut steak.  Basically, beating the meat flat with a meat mallet, cast iron pan, or a needle perforator.  This creates first the fork tender part of the steak, and second, avenues for a marinade to penetrate fully.  Nick goes through 3 of his favorite marinades.  Easiest would be store bought Zesty Italian Dressing.  The other two are whipped up at home, each imparting 3 basic elements: an acid, an oil, and herbs/spices. Lime Chili Ginger uses olive oil, lime zest and juice, grated ginger, and chili flake.  Shredded cilantro is always good for a freshness element.  Lemon Pepper uses the same olive oil, with a dab of Dijon mustard, Lemon zest and juice, and cracked black pepper.  Again a parsley or cilantro for freshness is a good add on.  All three marinades will only require 30 to 45 minutes to work on the meat.  Any longer and the steak begins to break down.  Keep it in as long as you would like, but just be watchful.  Now to the grill where a direct sear for color and moved to indirect heat to finish.  You want full done but not dried out.   The Ground Work Podcast Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10

Apr 11, 2022
Anatomy Eats with Dr Jonathan Reisman

On this episode of Huntavore, Nick contacted Dr. Jonathan Reisman, an ER doctor, physicians writer, and author of the recent book, The Unseen Body.  Jon shares his unique perspective on the connection between food and anatomy that began on the first day of medical school, in a cadaver lab.  Together Nick and Jon talk about the inspection of animals in a kosher slaughterhouse, why are lungs illegal to sell and serve in the US, Jon’s Anatomy Eats dinners where he makes connections from what's on the plate to the living organ inside ourselves, and how Nick and Jon share a questionable practice at acquiring protein.  To unpack all this, stay tuned to this episode of Huntavore. Nick happened to switch over to public radio on his way home one evening where he came across an interview with Jonathan Reisman, a physician who is also the author of the recent book, The Unseen Body.  In addition, Jonathan during his first year in medical school, became interested in food through his anatomy courses.  In fact he had a professor that would make correlations between specific muscles of human anatomy that would match specific cuts butchered from an animal.  His studies lead Jonathan on a search to discover dishes made of organs and parts of the body that function to keep us alive.  In his search, one method other than visiting slaughterhouses was to take up hunting himself.  Like a lot of people who didn't grow up around hunting, he had a steep learning curve to become successful.  He also shared that he would pick up roadkill for his other hobbies or bow making and tanning hides, and happened across a very fresh kill and seized the opportunity to harvest some meat (I tip my buzzard hat to you, sir).  Nick was interested in Jonathan’s time in the Kosher slaughterhouse with the shochets or essentially the Jewish meat inspectors that qualify meat to be “clean”.  One of their processes was to inspect the lungs for scars from pneumonia.  This inspection opens up some practices we as hunters can take, as we are field dressing, using that opportunity to not only be the first to witness the opening of a wild animal, but to even examine the health and life of the animal by inspecting the organs. book link: website: and Anatomy Eats' website: (there's a great video on this homepage from PBS in Philly on one of our dinners. It really gives people a good sense of what we do.) social media: @jonreismanmd Anatomy Eats social media: @anatomyeats   Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10

Mar 28, 2022
Trad Bows & Underused Turkey Cuts with Emrah Oruc

On this Episode of Huntavore, Nick spontaneously calls up Emrah O of Bowhunting Soul Podcast to chat about trad bows, chasing turkeys, and how to get as much usage out of your harvested bird.  Nick has strung up his long bow after a good long while and wanted to get some tuning tips.  Trying to not blow our brains with information, Emrah gives some places to start, like brace height, and getting a correct spined arrow.  Nick wanted to move into turkey dishes that utilizes underused cuts of the bird, and how plucking your whole bird can help.  Emrah adds even more ideas outside of just meat, but using parts in your equipment to chase the next bird.  If you want to get the most of your turkey this year, than tune into this episode of Huntavore Emrah Oruc is the host and creator of Bowhunting Soul.  A podcast and youtube channel dedicated to the soul of archery, using traditional equipment.  So starting out this episode, Nick quickly jumps into talking about traditional archery.  Running an archery unit for his 3rd and 4th graders using compound bows, kids have had their first bite of the archery bug, slinging some arrows.  As a bit of a show and tell, Nick strung up his long bow and sent a few shots down range.  Emrah reminds everyone that with traditional equipment, as you get more basic, you begin inputting more and more of the archer behind the bow.  Not to say that its all trial and error, but my zero’d in setup could be way off for Emrah.   Nick transitioned into talking turkey.  With Wild Turkey seasons opening up soon, hunters are eagerly awaiting the next species to chase.  Emrah explains his reasoning for going mobile and using a ghillie suit instead of a popup blind.  Going light and fast does increase your chances of getting spotted.  Emrah explains that he has gone 0/3 on birds, but with each attempt he got closer and closer to putting the pieces together. Nick is making a bold prediction that Emrah connects on a bird this year. Now onto using your harvested bird.  Emrah talks about actually making fletchings for arrows from the flight feathers, and creating a bone call for your slate from the wing bones.  Even if you don't have a plan yet for your bird, Nick does talk about upping your ROI by plucking your bird instead of skinning.  The skin can better protect the flesh in the freezer, and what little fat the bird has is under the skin, a natural flavor and moisture improvement.  Braising and stewing wings and salvaged necks create amazing stock.  Nick took the opportunity to make french onion soup from wings and necks.  Overall easily done without much effort.  For the drums and thighs, Nick also used his sous vide wand in great application.  Adding ⅛ cup of oil or butter, some herbs, salt and pepper and a thigh to a bag and letting it cook at 155F for 36 hours (yes, 36 hours) delivers an amazing tender meat, with all the beautiful turkey flavor, without the dryness folks experience.  A quick broil in the oven to brown the skin and serve either whole or shredded.  That's another way to capture the beautiful dark meat from your bird. MEAT! Instagram: @madewithmeat Website: Coupon Code: huntavore10   

Mar 14, 2022
The Intrepid Eater and Wildgame Sushi with Adam Berkelmans

On this episode of Huntavore, Nick is joined by The Intrepid Eater, Adam Berkelmans.  Adam is a self taught cook who has a passion for wildgame, growing and foraging, and making amazing dishes out of both.  Together, these guys chat about some deep topics related to self-sustainability, responsible meat-eating, and finish up on a fun way to serve wild game, in sushi rolls.  All this and more on the next episode of Huntavore. Adam Berkelmans hails from Ontario, Canada.  He took his passion of hunting, fishing, and foraging and mixed it with love of cooking.  Taking on the title of Intrepid Eater, Adam shares that with a little creativity, some self taught practice, and an adventurous spirit, wild game can be just about any dish that you desire. Adam leads the discussion on an idea of responsible meat-eating. The thought is, if you only eat the most desirable cuts without the rest of the animal, then the waste and discarded parts would surpass what is taken.  Head to tail eating of animals, not only provides a wealth of nutrients, but also stretches the use of that animal.  Both Nick and Adam agree that if we are going to spread this idea, it has to be done by sharing recipes, encouraging others to try new things, wagging a finger and telling someone to keep their livers without first creating motivation would be not good. On a lighter note, Nick asks about wildgame sushi.  Adam has made several variations of what closely resembles Kimbap (Gimbap) , a Korean version of sushi, but with cooked and pickled items, rather than raw, in traditional sushi.  The Crappie and Chips rolls he made was to stretch the use of one fish.  Being notorious for not freezing well, Adam didn’t want to freeze the fish, but fried in a tempaura batter, followed up with fried potatoes and rolled it all in sticky medium grain rice and sushi seaweed paper.  No special equipment is needed. Adam does have a bamboo sushi roll pad, but Nick plans to use a placemat.  Use your inner McGyver to achieve the task.  Want something else?  Nick and Adam brainstorm that ground can be used as long as it’s cooked first as a burger patty, and slow braised meat can be placed in a line that holds itself together. Sushi in itself is a full course in meal prep and presentation.  All the elements are cut and sliced, raw ingredients cooked or pickled, and assembled so everything is square and can be sliced.  Not the most efficient method, but for bringing some fun to the party, wildgame sushi is the perfect party meal.  You can find Adam on Instagram @the.intrepid.eater or his website; MEAT! Instagram: @madewithmeat Website: Coupon Code: huntavore10

Feb 28, 2022
Something's Fishy

On this episode of Huntavore, Nick is joined by the Editor in Chief of Harvesting Nature, Justin Townsend.  Justin lived down in the keys and had his fair share of cooking and eating saltwater fish.  Now he resides in Colorado and has to tune his craft to fresh water.  Nick asks about fishcakes, fish dips, and is there anything we can do with freshwater roe?  To finish out, Nick and Justin brainstorm a smoked salmon “Dockside” pie.  Get ready for some fish talk on this episode of Huntavore. Justin Townsend recently moved to his new home in Colorado.  While not bringing a large amount of game meat in this year, he has been exploring and putting the pieces of the puzzle together on his new hunting territories.  Coming from the Keys, Justin has a huge knowledge base when it comes to fish.  Nick struck gold on the ice and was able to haul in a 26.5” northern pike.  With all the excitement, Nick wanted to pick Justin’s brain on some possibilities for the fish.  The guys touch on the idea of fish cakes.  It’s not a fancy nor even exciting dish, but could offer a good way to use a filet that got a bit mangled due to novice pike butchery.  Blitz the pike, egg as binder, mixed in with bread crumb and whatever herb and spice, popped into the oven, air fryer, or oil will make what was dodgy into delicious.  The next topic was freshwater roe.  Opening up the belly of my pike, I saw a large amount of roe.  Knowing the energy that goes into producing eggs from poultry, it only seemed fitting to try and use the effort this fish put into making eggs into something delicious.  Justin does warn about some of the dangers from parasites in freshwater fish, but also gives a great article about curing roe: To round out the episode, Nick has an idea for a smoked salmon shepherd’s pie.  However shepherd didn't seem right so it has been re-named dockside pie.  Nick found some salmon filets in his freezer that needed to get used.  Smoked salmon in itself is amazing, but making the meat candy into a dish sounds terrific.  Keeping the filling simple, chopped onion, spinach, and salmon.  Binding it all with a mild cheese sauce, and topping it with savory sweet potatoes makes a great wintertime belly filling meal. Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10

1h 2m
Feb 14, 2022
Crossbow plus Pellet Grill equal Delicious

On this episode of Huntavore, Nick is joined again by the Crossbow crusader, Rich Wilson.  He and his ever evolving crossbow named Bunjie, take on the Eastern United States in search of game to bring home.  Rich is no stranger to whitetails and feral hogs, but we spend some time chatting about his adventure to Maine for Black Bear.  Rich also explains how picking up a basic pellet grill has his family cooking more delicious food at home, and a bit of a lifesaver when it comes to cooking meats with very particular temp requirements.  All this and of course a few rabbit trails on this episode of Huntavore. Rich Wilson, creator and host of the youtube channel Death by Bunjie, hails from Pennsylvania.  Rich produces great content revolving around crossbow hunting.  How to’s, self videoed hunts, and even stepping into the kitchen and cooking up quality grub with his kills.  Rick and Nick chat a bit about a Black Bear Rich was able to go on.  Up in the big wilderness of Maine, Rich sat in a blind on the ground, 20yds from a barrel of bait, hoping to encounter an animal as big or bigger than he.  Talk about exciting.  Things get even more hairy when Rich’s shot is a bit too far back and now has the realization he needs to track a wounded bear, in the dark.  He and his guide make the wise choice and back out till morning, to recover the bear.  Fast forward to getting his bear home, Rich has found that a pellet grill has greatly improved his confidence when it came to cooking this bear meat.  Bear is pretty particular when it comes to cooking temperature due to parasites.  Nick makes the correlation between the crossbow and the pellet grill, in that both can give confidence due to improved control and mechanizing tasks that can help the operator focus on other things.   Rich also has an exciting new addition to his channel, and its not the newest version of Bunjie, “The Death Stalker”.  It's his daughter, Genevieve.  Recently Genevieve has taken on the challenge of hunting on her own, and filming it.  She joins her dad in making content, and even venturing out and learning the art of taxidermy.  As parents we get excited when out kids join in on our hobbies.  Genevieve not only joins in, but got a buck this year when dad didn’t.  Good work Genevieve!  To see Rich, Genevieve, and Bunjie head over to Death by Bunjie on youtube. MEAT! Instagram: @madewithmeat Website: Coupon Code: huntavore10   Huntavore is Powered by Simplecast

Jan 31, 2022
Chasing Public with Vincent Batiata and Audrey Hoag

On this Episode of Huntavore, Nick is joined by Vincent Batiata and Audrey Hoag, of Chasing Public.  Together, they share their passion and motivation for the “Chase”.  Go deep in a discussion about taking a life, and share some great stories about mishaps that turned  into adventures.  All this, and along with some Wild Game talk, on this episode of Huntavore. Nick is joined by Vincent Batiata and Audrey Hoag of Chasing Public, a budding Instagram blog and YouTube channel documenting their pursuits.  Michigan natives that transplanted down to Tennessee, Vincent and Audrey are no strangers to finding and scouting public hunting grounds and taking on the challenge of out-of-state hunts.  Living in an apartment in a state away from family forces you to be resourceful and think on your feet.  However the hardship has given way to loving the process and each hurdle, mishap, or challenge makes the venison taste sweeter.  While Vincent has the background in hunting, Audrey has joined along with him and taken on the challenge of learning this whole hunting style.  Becoming skilled with a bow, and building form, Audrey has already had several encounters and took a beautiful buck last year.  What was very noticeable from these two is that they challenge themselves to “earn” the right to take the animal’s life.  Without having some sort of struggle on their end, it doesn’t feel right.  I find that a very noble approach.  Digging into their venison preparation, being able to settle down some roots, both are open to the idea of butchering their own deer.  Going to processors out of necessity and having uneasy feelings about what they were getting back.   While on a bit of a life break, transitioning back to Michigan, Vincent and Audrey will be creating more content to follow along with.  Maybe because they are from my home, but I truly am excited to follow along on their journey.  They don't shy away from what's hard,  they take on intimidating challenges all for the reason to better themselves and continue to chase what they love.  Follow along with their journey at @chasingpublic on instagram and on youtube. Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10   Huntavore is Powered by Simplecast

1h 14m
Jan 17, 2022
Huntavore’s Big WHY & Self-Reliance

On this episode of Huntavore, NIck is on a solo ramble on this one.  Being the first podcast episode of the year he wanted to get himself right with his thoughts.  Looking back to 2021, a glaring theme was “supply chain issues”.  Trying to combat this problem, Nick as declared the word of 2022 as “self-reliance” and highlighted steps taken to separate from the domestic food system that is struggling.  Nick also answers for himself the big question of “Why do you hunt?”  not to try and condone his actions, but to solidify his passions for natural wild protein, and elevating it to desirable, nutritious food.      Everything we consume comes from a chain of companies and workers who bring us what we need.  But that system was interrupted and we are witnessing the result of over consumption, a lack of labor force, and toppling domino effect of goods and services not being able to keep up with the demand.  If I had to pick a word for 2021 it would be “supply chain issues”.  Globally we are in a gridlock and are trying to get ourselves out of it.  This is reality.  So as a way to try and fight that, on the smallest scale imaginable, I have declared 2022’s new word as “self-reliant”. I’m not completely going off the grid and off the deep end on this, but I do see the benefit of taking a single aspect of my consumption and trying to find a way to be able to produce it myself.  My focus is adding a garden that I ACTUALLY weed this time. In this episode as well, I ask myself “why do you hunt?” scenario.  I'm not questioning my actions, but solidifying my response to a world who will ask those questions of me.  I had a great conversation with a friend about him getting involved in hunting and he questioned my reasons to gain an understanding of if hunting is worth it.  Can you guess what I said? Show Partners: Tappecue Meat Probes Instagram: @tappecue Website: Coupon Code 10% off: HUNT10 MEAT! Instagram: @madewithmeat Website: Coupon Code: huntavore10   Huntavore is Powered by Simplecast

Jan 03, 2022
Stews, Stock, and Squirrels with Jonah Curtis

On this Episode of Huntavore, Nick is joined by homesteading guru, Jonah Curtis. The two chat about the close of whitetail season here in Michigan and how Jonah is in mid season form when it comes to chasing small game. They play good, better, best when it comes to making a stew, and what goes into a quality wildgame stock.  All this coming up on the next episode of Huntavore. Back again on the show is Jonah Curtis; homesteader in Southern Michigan, radical small game nut, and writer for Hunt to Eat magazine.  Jonah has an extensive garden that produces a bounty that he and family are able to enjoy all year long.  He talents not only go from being able to raise a few plants and keep a few animals around, but it's a constant chore list that goes from planting a mistaken double order of garlic in October, predator and pest control in his sheds and hen house, to taking his young son along with him on the daily happenings around the property.  Something Nick admires about Jonah is using his harvest to the fullest.  “Waste not want to” has been a phrase Nick has grown up with and has tried to apply that to his wildgame.  Jonah displays that through his use of making stock.  Stock is a beautiful way to use discarded meat/bones/animal parts and veg scraps into a wonderful base for soup, stews, sauces.  Homemade is WAY better than anything store bought.  Dog people , pro tip!  If you plan on giving stock to your dogs, don’t add onions. In our game, good better best, Nick and Jonah breaks down a stew.  Good, toss it all in a crock pot, give it a couple hours.  Better,  full sear of the meat, brown the veg, if the ingredients are homegrown even better.  Best, hard working, collagen filled meat, browned. Browned veggies, added last hour of cook.  Nick likes Parsnips added last 20 minutes. MEAT! Instagram: @madewithmeat Website: Coupon Code: huntavore10   Huntavore is Powered by Simplecast

1h 17m
Dec 20, 2021