In this episode of Okayest Cook, host Chris Whonsetler sits down with Rikki Folger of Wild and Forged & Harvesting Nature at the BHA Rendezvous to discuss the art of field-to-table cooking. Rikki shares her experience improvising an elk sausage gyoza recipe with wild ingredients, navigating the challenges of cooking in a makeshift kitchen, and adapting to last-minute changes. The conversation covers tips for working with wild game, the importance of presentation, and practical advice on wine pairing and cooking. Ricky also teases upcoming wild game recipes and highlights the value of community, creativity, and conservation in the world of outdoor cooking. 

Don’t forget to follow Ricky and BHA on Instagram @wild_and_foraged_ / @backcountryhunters for more wild game recipes and event updates!

Find Rikky:

Social: https://www.instagram.com/wild_and_foraged_/

BHA: 

https://www.backcountryhunters.org/

Social: https://www.instagram.com/backcountryhunters/

~ Support Okayest Cook by grabbing some of our new merch! 

https://shop-okayestcook.square.site/

Shopping with our favorite brand via affiliate links is also a huge help ~

Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR

MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r

Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2

Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq

Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr

~

Chapters

00:00 – Introduction & event setup at BHA Rendezvous

01:30 – Meet Rikki Folger: Harvesting Nature & Wild and Forged

03:00 – Cooking at field-to-table events: last-minute meat surprises

05:00 – Prepping in an Airbnb kitchen: challenges & funny moments

07:30 – Assembling and frying elk sausage gyoza (pot stickers)

10:00 – Ingredient improvisation: using ramps, wild mushrooms, and adapting to what’s available

13:00 – Behind the scenes: working with other chefs and event logistics

16:00 – Presentation tips & making food look great under pressure

18:00 – Audience reactions & feedback on the dish

20:00 – Lessons learned: what Rikki would do differently next time

22:00 – Cooking with wild game: tips for flavor and texture

24:00 – Wine talk: tasting, pairing, and what to cook with

28:00 – How to use leftover wine in cooking

30:00 – Upcoming recipes: mountain lion, bobcat, and pork substitutions

33:00 – Advice for home cooks & aspiring field-to-table chefs

35:00 – Supporting conservation through food & event wrap-up

37:00 – Where to follow Ricky and final thoughts

More at https://OkayestCook.com

Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe

Connect with us on Instagram @Okayest_Cook

And facebook.com/AnOkayestCook

Video feed on YouTube.com/@OkayestCook

Crew: 

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto