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Wild Fish and Game Podcast

Wild Fish and Game Podcast

Von: Harvesting Nature
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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.Harvesting Nature, LLC Kochen Kunst Lebensmittel & Wein
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  • Episode 287: The Deer Leg Steak Sucks

    Episode 287: The Deer Leg Steak Sucks
    Oct 22 2026
    Justin Townsend and Adam Berkelmans discuss why venison leg steaks often turn out tough or chewy, the role of silver skin and muscle structure in meat quality, and how proper butchery techniques can transform cuts from the hindquarter into better meals. They explore the importance of understanding animal anatomy, choosing the right cuts, and matching cooking methods to each cut to make the most of harvested game meat. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Chapters: 00:00 Introduction to venison leg steaks and common issues 02:10 Justin and Adam share their dislike for leg steaks 03:25 What exactly is a leg steak and how is it cut 05:55 Different cuts of the hindquarter and their characteristics 17:53 Why cross-cutting muscles for steaks often fails 22:44 How cooking method impacts meat quality 24:01 Proper techniques for cooking game meat cuts 25:00 The role of silver skin in venison toughness26:56 Proper butchery techniques for deer28:49 The problem with labeling cuts as steaks30:58 Processing and packaging considerations32:59 The impact of cut selection on meat quality35:00 Cost and labor considerations in processing37:00 Reevaluating how we think about meat cuts38:59 The importance of understanding anatomy for butchering41:12 Confidence gained through butchering knowledge43:02 The value of processing your own meat44:57 Alternatives to leg steaks for better meals47:10 How to cook tough cuts effectively49:07 Breaking down the hindquarter yourself51:10 Using thin slicing and stir-fry techniques52:59 The importance of respecting the animal’s anatomy54:58 Summary of why leg steaks are problematic Takeaways: Problems with venison leg steaks Different cuts of the hindquarter and their uses Why cross-cutting muscles can ruin steak quality Proper butchery techniques for game meat Cooking methods best suited for different cuts The importance of understanding meat anatomy Common mistakes hunters and processors make How to cook venison for optimal tenderness Keywords: Venison, leg steaks, butchery, cooking tips, game meat, meat cuts, hunting, processing, culinary techniques, butchery, meat cuts, cooking techniques, hunting, processing, steak, braising, connective tissue, meat education Learn more about your ad choices. Visit megaphone.fm/adchoices
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    59 Min.
  • Episode 286: Gamey - Myth, Misconception & Truth

    Episode 286: Gamey - Myth, Misconception & Truth
    Oct 9 2026
    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
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    47 Min.
  • Episode 285: The New Buck, Buck, Moose with Hank Shaw

    Episode 285: The New Buck, Buck, Moose with Hank Shaw
    Oct 1 2026
    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
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    1 Std. und 15 Min.
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