Summary

In this episode, Justin Townsend and Adam Berkelmans dig into the ancient first bite traditions of hunting—those raw, fire-lit moments when hunters taste the animal they’ve just harvested. They explore the history, meaning, and modern interpretations of eating heart, liver, or tenderloin in the field, weaving in cultural rituals, practical cooking tips, and stories that reveal why this primal meal still matters today.

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Links:

The Perception of the Environment

The Best Venison Heart Recipe: Japanese-Inspired Heart Skewers

Curried Steak and Kidney Pie

Making Memorable Meals in the Field

Egyptian Duck Liver Sandwiches (Kebda Eskandarani)

Takeaways:

The first bite after a hunt is more than a meal, it’s a moment of gratitude, connection, and respect for the animal and the land.

Across time and cultures, hunters have shared this ritual, turning survival into ceremony and instinct into reverence.

Ancient traditions from the Arctic to Africa reveal that eating first is both a form of nourishment and a homage to the hunt itself.

The practice carries four meanings: practicality, honor, connection, and gratitude.

Organ meats, such as heart and liver, spoil quickly, making them both a practical and symbolic choice for the first meal.

The act of eating first honors the hunter’s effort and courage while recognizing the life taken.

It also deepens the connection between hunter, animal, and environment, reminding us that hunting is part of a shared cycle.

Gratitude transforms the meal into a moment of reflection, reinforcing respect over pride.

Modern hunters continue the ritual through simple, fire-cooked meals in the field.

A tenderloin or heart sizzling over a campfire carries as much meaning today as it did thousands of years ago.

These first meals are often cooked with minimal tools—just salt, oil, and flame, proving that simplicity carries the most authenticity.

A fresh-cut organ or tenderloin eaten outdoors becomes a lasting memory of the hunt and a story worth retelling.

The episode also explores how social media and trophy photos can blur the line between respect and display.

Cooking in the field brings the focus back to purpose, humility, and connection instead of validation.

Adam and Justin share their own first-bite experiences, from heart skewers to quick tenderloin tacos, proving that ritual and flavor can coexist.

They encourage hunters to start or revive their own first-bite traditions, turning every harvest into a meal that matters.

Keywords:

Gall, taste, unconventional flavors, food science, culinary exploration

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