In this episode, Justin and Adam are joined by Sean Sherman, an award-winning indigenous chef, educator, author, and activist. They discuss the importance of wild food for Native American and indigenous cultures, the significance of indigenous food systems, and the need for food sovereignty. In this conversation, Sean emphasizes the need to shift our mindset from a consumer-based food system to one focused on sustainability, seasonality, and cultural diversity. He shares his vision for the...

Turkey season has come upon us! Not many things rival the sound of calling and hearing those big old toms gobble back at you. We had the pleasure this season of hunting not far from the coast of Morrow Bay in California and bagging a few gobblers to bring home to the family.  This recipe is a play on a good old chicken piccata recipe that’s super quick, easy, and doesn’t disappoint. If you’ve never had piccata, you’re in for a treat because when you pour the sauce over the top, everyone will...

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...

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...

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...

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.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild...

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...

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.   - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Sign up for Snow Goose Camp in 2025 Show Notes: A similar model to our Pig Camp Food and conservation-focused Snow Geese are smaller...

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Skirt Steak and Flank Steak of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings Recipes: Smoky SW Venison Flank Steak with Wild Game BBQ Sauce Chinese Venison and Snowpea Stir Fry Antelope Bulgogi Seared Venison Tacos Soon Dubu Jiggae (Venison and...

In this episode, Justin and Adam Steele dispel the myths of soaking wild game in ice water, a common practice among hunters across North America. They discuss the proper methods for cold storage, cold shortening, bacteria in water, bone sour, and so much more! Leave a Review of the Podcast Buy our Small Batch Wild Fish and Game Seasonings Join our Field to Fork Wild Pig Camp Show Notes: Coolers are really good these days Side-by-side comparison Rumors of meat soaking Cold shortening  Brining...

Finding ways to sneak wild game into game day dishes can be challenging. On game day, most people want glutinous, fatty, cheesy dishes that they don’t eat during the week.  Wild game doesn’t tend to work well in those types of preparations, but here I’ve created the best of both worlds – a venison queso that is cheesy, creamy, silky, flavorful, and uses wild game! A good queso is hard to achieve using “healthy” ingredients. Anyone who knows good queso will tell you that. But, hey, everything...

Justin and Adam chat with South Carolina-based Wild Game Chef Larry White. They discuss aging venison in beeswax, smoked goose Japanese pancakes, duck prosciutto, their favorite wild game meats, elevating your cooking techniques, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Guest:  Larry White is a hunter, avid outdoorsman, writer, and former restaurant owner/chef whose life revolves around food...

Gyros are one of my favorite summer meals. They’re perfect for both lunch and dinner and take less than an hour to make. I use heirloom tomatoes, cucumbers, and butter lettuce from my local farmer’s market. These veggies taste AMAZING in the summer months, especially if they’re locally grown. Pickled onions and spicy peppers are great additions to your gyro, depending on your spice preference. Other sauces that would be fantastic are baba ghanoush or hot sauce! No matter what your toppings...

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Ribs and Brisket of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Snow Goose Camp - Feb 2024 Recipes: Savory Venison BBQ Ribs - Brandon Dale Italian Venison Ribs - Hank Shaw BONE IN BBQ WILD GAME RIBS - Steve Rinella -...

Hoppin’ John is an amazing Southern American dish with an interesting history. I was raised believing eating black-eyed peas on New Year’s Day was the only way to solidify a year’s good luck.  As a kid, I could not end the day without at least a spoonful of black-eyed peas. My family is still very superstitious about this tradition, but no matter, I now enjoy black-eyed peas more than just the yearly spoonfuls.   Historically, Hoppin’ John is a culmination of the many worlds that contributed...

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Tenderloins and Loins, touching base on techniques, nuances, and recipes for these two delicious cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: Miso Milk Braised Wild Pork Tenderloin Mule Deer Carpaccio  Smothered Black Bear Chops  Coyote Steak Bites  Shaved Venison Bagels with...

Camping food is one of my favorites. I love a poorly roasted hot dog from a stick over the fire. Usually, the middle is not even warm and the ends are black.  Served over a cold bun and dressed in lukewarm Hormel chili with a little shredded cheddar cheese on top, maybe a few slivers of onion, and dinner is served.  I’m really not mocking it and am serious when I say I love that meal; however, I have also come to appreciate that camping food is also a great opportunity for switching things up...

Justin, Kory, and Ben discuss their favorite wild game recipes to put together the ultimate wild fish and game Thanksgiving meal. They dive deep into appetizers, main courses, turkey dishes, sides, wild desserts, and so much more! This episode originally aired in 2020.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Appetizers: Cold Smoked Venison Tartare Chipotle Squirrel BBQ Dip Venison Heart Crostini Fish Chowder...

Justin and Casey tell the tales of their 2023 elk season. They discuss hunting in Colorado, drawing tags, the mobility needed in the West, tools for a successful hunt, hunting in South Dakota, two trips to Montana to hunt, and so much more! We also previewed this podcast live on social media which was confusing and fun at the same time.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Show Notes: Wild Pig Camp in...

Who doesn’t love a stir fry? Quick, easy, healthy, and tasty, it’s the perfect weeknight meal.  Hunters in particular should be taking advantage of stir-frying. The lean and flavourful meat of wild game goes perfectly in a well-made stir fry and you can make the thin strips of meat necessary for stir fry out of your trim pile! This venison stir fry is the perfect weeknight meal. Quick, easy, healthy, and most importantly, delicious! It’s also infinitely changeable. I made mine with white-tail...

Have you ever wanted to get into waterfowl hunting or grow your existing waterfowl hunting skills? Well, we have the perfect hunting skills camp for you! We are partnering with G&H Decoys to host our first-ever Oklahoma Waterfowl Camp this coming January! It doesn’t matter if you have hunted for years or are just picking up a shotgun, we have a spot for you to join us at our hunting skills camp, this winter in Eastern Oklahoma.  Sign up now:...

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Denver Steak and the Neck, touching base on techniques, nuances, and recipes for these two delicious cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: Grilled Venison Steak Salad Venison with Roquefort-Shrimp Sauce Venison Steak Marsala Venison Red Beans and Rice Cajun Rice and Gravy with...

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Arm Roast and the Shanks, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: Elk Shank Tagine Canapés Hoppin John with Braised Venison Shanks Ancho Venison Shank Tacos Venison Mississippi Pot Roast Chipotle...

Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Mock Tender and the Flat Iron Steak, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts.  - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: Justin’s Chimichurri recipe Venison Saag Gosht Gochujang Steak and Broccoli  Grilled Venison Steak and Peach...