Sportsmen's Empire - Western Big Game Hunting

This week on the Missouri Woods & Water podcast we get to talk with the host of the Oklahoma Outdoors podcast John Hudspeth about his recent elk trip from hell.  John got to go on an elk trip this year after waiting for several years and the trip barely even got started when disaster struck for him.  However, as the quote goes from one of the worst movies I've ever watched, "without evil, we would never recognize good."  John's horrible luck and misfortune has brought out the best in our hunting community and we wanted to shed light on that in this show.  If you would like to contribute to the gofundme set up for John, hit the link in our bio or right below.  If you can't that's okay too, just send some well wishes John's way.  Thanks for listening.

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Outdoorsmen For Oklahoma gofundme

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Athlon Optics

Midwest Gun Works:  Use code MWW5 for 5% off

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Rivers Edge Treestands:  Use code Missouri10 for 10% off plus free shipping on Hang-Ons and Ladder Stands

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Camofire

Black Ovis:  Use code MWW10 for 10% off

On this episode of Huntavore, the chat goes beyond the meat and dives into the extras: organs, bones, hides, venison tallow even.  Nick is joined by Canadian guide, wild edibles connoisseur, and all around culinary adventurer, Stevie_funfur.  Together they pick over the pieces that are usually an afterthought when processing venison.  Which organs are they keeping and how does Steve prepare his for the kitchen, how stock and broth are both super important, and some possible avenues for  deer tallow.  Time for us to pick over what's left and glean some tasty tidbits on this episode of Huntavore.

Steve is a guide, wild edibles teacher, and all around cool dude who loves to play with his food.  From forage to gardens, Steve is adding to his diet and taking less away from the grocery store and the established food system.  Nick sought out Stevie after following along with his instagram stories of aging his whitetail doe in the far north, actually using a space heater and blankets to keep her from freezing solid.  On top of that, he was keeping the hide, scraping and salting to give to a craftsman who could turn it into leather.  First being a super cool idea, Nick also wanted to turn the conversation into using those under-used bits that get lost in the whole process of getting a deer in the freezer. Organs and items from the gut pile and how that can be a very intimidating aspect of hunting.  Liver and kidneys were the focus.  Broth and stock was also a great chat because of all the value it provides as a dish base and a powerful way to intake nutrients.  Lastly the guys chat about the assumed bad flavored venison tallow.  While it has an amino acid that makes the fat coat the mouth, it can be used for a whole number of crafts and uses.  For more info on Steve, follow along with him on his instagram @stevie_funfur

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This week on The Average Conservationist Podcast Marcus is solo to talk about a conservation road map of sorts. Marcus talks about his path to his current point within the conservation world and what were some critical times stops along the way. He discusses how having kids changed his outlook on wildlife and why he finds it so important to give back where you can.

On this episode of The Western Rookie Dan talks with Chuck Petka about a final day elk tag that was filled during his first season at elk camp. Dan and Chuck met during the 2022 rifle season in Colorado. Dan and Chuck relive the events from the week and the culmination of a lot of hard work  and prep that went into Chuck’s first elk hunt. Throughout the week their group was fortunate to take 7 beautiful bulls 5 of which were taken by first timers.

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This week on The Average Conservationist Podcast, Marcus sits down with Hank Shaw. Hank is a lifelong outdoorsman, hunter, gatherer, author and chef. The guys kick things off taking a dive into Hank's past in the outdoors and how he got to the point he's at now. Hank talks about finding hunting later in life and how it was an easy transition for him. Having authored 5 books, Hank describes the approach he takes to writing and how he doesn't like to leave anything up for interpretation in his recipes. Hank also talks about a recent project he did that just launched on OutdoorClass. To find out more about what Hank is up to, check out his course on OutdoorClass, on Instagram or his website honest-food.net

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