On this episode of Huntavore, Nick is joined by Eric Gunn; outdoorsman, chef, and creator of @wayofthehunt.  Eric loves to use wildgame in his dishes, getting inspiration from his Sicilian heritage.  Nick and Eric talk about the season of wild harvest going on right now with hunters, also,as a Maryland resident, was denied picking up a roadkill deer.  Eric gets into some high level cooking and using some unique parts in your stock.  Stay tuned for an exciting new episode of Huntavore.

Eric Gunn is a native of Maryland.  Growing up in and around some of the best hunting grounds in the country.  Waterfowl, seafood, whitetails, bears, and crazy tiny elk called Sika deer.  Lots of opportunities for sportsmen.  However, one aspect is not open to venison loves, roadkill.  Eric goes into a tale of being told he couldn’t pick up a fresh deer because a salvage permit is needed.  These permit holders travel the roads and pick up carcasses only to be incinerated and dumped into the landfill.  

     Hard days of hunting and chasing animals and for some of us the celebration of butchering our game.  The two guys reflect on their thankfulness for the opportunity and the gifts they were able to harvest and use into the upcoming year.  Nick’s favorite holiday is fast approaching as Thanksgiving is just around the corner. This season always is a great time to reflect on the bounty we’ve been given or opportunity to chase and take.

  Eric shares about his heritage coming from Sicily, and about a few of the dishes that translate well into venison.  A couple with the new cool cut on the block, the shanks, and even getting into keep trotters (the hoof section) for enriching stock.  In old world cooking, nothing goes to waste,  “Waste not, want not” and using more from our deer is something to be thankful for. 

Tappecue Meat Probes

Instagram: @tappecue

Website: https://bit.ly/2NIr0Xj

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