Okayest Cook by Okayest Podcast Network

January 24, 2026 Unlocking the Full Potential of Wild Game with John Wallace

Unlocking the Full Potential of Wild Game: Cooking Tips with John Wallace

In this episode of the Okayest Cook podcast, host Chris Whonsetler welcomes John Wallace, known as the Wild Game Cook on social media, to discuss the intricacies of preparing and cooking wild game, particularly duck and goose. The discussion delves into John's career shift from conservation to wild game cooking, his popular recipes like Dove Sushi and Duck Leg Wontons, and actionable tips on field preparation, aging birds, and utilizing often-discarded parts like legs and inner organs. The episode emphasizes maximizing the yield from each hunt and transforming game meat into delectable, approachable dishes, offering listeners practical advice and innovative recipe ideas.

Find John:

Web: https://wildgamecook.com/

Insta: https://www.instagram.com/wildgamecook/

YouTube: https://www.youtube.com/@wildgamecook

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Chapters:

00:00 Welcome to the Okayest Cook Podcast

00:32 Meet John Wallace: The Wild Game Cook

01:18 John's Journey: From Conservation to Cooking

01:44 Dove Sushi and Wild Game Recipes

02:31 Self-Taught Cooking: Embracing the Home Cook Identity

04:04 Notable Meals: Perfecting the Omelet

05:51 Duck Leg Wontons: A New Recipe

12:22 Maximizing Your Waterfowl Harvest

20:45 The Fifth Quarter: Utilizing Hearts and Livers

30:30 Avoiding Steel Shot: Tips and Tools

36:37 Plucking and Cooking Whole Birds

37:40 Dealing with Pin Feathers and Plucking Techniques

40:56 Aging Birds and Preparing for Cooking

44:15 Cooking Techniques and Recipes for Waterfowl

46:41 Utilizing All Parts of the Bird

54:16 Addressing Food Waste and Ethical Hunting

01:03:11 Final Thoughts and Tips

Mentioned in Episode:

Dumpling Recipe:

Steps:

- Brine the legs in @himtnseasonings Gamebird and Poultry brine (OPTIONAL)

- Debone the meat

- Place chunks in food processor or grinder

- Then add your ingredients to a bowl

I like to use (approx):

Meat (around 1/2lb)

White Miso Paste (2-3tbsp)

Minced garlic (1/2tbsp)

Grated ginger (1/4tbsp)

Fish sauce (1/4tbsp)

Sesame oil (1/4tbsp)

Green onions thinly chopped (2tbsp)

Salt and pepper (pinch of each)

Red chili flakes (to taste)

Many of these can be left out, just play with it. Feel free to saute the green onions if you wish.

Mix to incorporate. Place small amount of mixture in the center of a wonton wrapper. Wet 2 edges of your wonton wrapper. And then fold onto itself. Looks and presentation isn't all that important and you can watch videos online to see how to make them look nice.

Place a little oil (~2tbsp) in a skillet. Add in your dumplings and sear the bottom side slightly. Then add 1/4c of water and add a lid to steam them for a couple mins. It doesnt take long to cook through. Shuffle them around to get all the edges cooked a little.

Serve with @trybachans original! Feel free to add sesame seeds and or green onions to the dipping sauce.

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Crew:

Chris Whonsetler

Email: [email protected]

Web: ChrisWhonsetler.com

Instagram: @FromFieldToTable & @WhonPhoto

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