Summary:

In this episode of the Wild Fish and Game podcast, Justin is joined by Rikki, Adam Steele, and Chris Whonsetler to discuss their experiences at the Backcountry Hunters and Anglers annual rendezvous in Missoula, Montana. They share highlights from the event, including their participation in a cooking competition and the various dishes they prepared. The conversation also includes audience questions about cooking techniques, wild game preparation, and personal experiences in hunting and cooking. They reflect on the importance of public lands and the community built around wild food.

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Links:

Okayest Cook Website

Okayest Cook YouTube

Okayest Cook Podcast

Email: [email protected]

Takeaways:

The rendezvous was a great opportunity to connect with old friends and meet new ones.

Cooking competitions highlight the creativity and skills of chefs in the wild food community.

Using local ingredients can enhance the flavors of dishes prepared for large groups.

Braising is an effective technique for cooking tougher cuts of meat like shanks.

Engaging with the audience through questions can lead to insightful discussions about food and cooking.

The camaraderie among chefs at the event fosters a supportive environment for learning and sharing.

Public lands play a crucial role in food security and recreation.

Cooking with wild game requires understanding the unique flavors and textures of different meats.

The importance of mentorship in the culinary and hunting communities is emphasized.

The hosts encourage listeners to get involved with organizations that support public lands and wild food.

Chapters:

00:00 Introduction and Setup

01:18 Rendezvous Overview and Highlights

02:24 Field Table Cooking Competition

05:08 Cook-Off Experience and Insights

08:12 Food Presentation and Judging Criteria

11:07 Audience Questions and Answers

17:06 Cooking Techniques and Tips

19:49 Favorite Wild Game Recipes

24:59 Final Thoughts and Conclusion

Keywords:

Podcast, cooking, wild game, food competition, hunting, rendezvous, culinary skills, audience questions, food preparation, public lands

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