The Huntavore

What happens when a professional chef, hunter, and angler sets out to make wild game cooking easier for everyone? This week on Huntavore, Nick welcomes back Jeff Benda of Wild Game and Fish to talk about his journey from professional chef and Uber driver to full-time wild game recipe developer and cookbook author. Jeff shares the story behind his new Wild Game and Fish Cookbook, a resource designed to help hunters and anglers turn their hard-earned harvests into delicious, approachable meals.

Jeff explains how years of experimenting in the kitchen, drawing inspiration from international cuisines, and cooking with whatever ingredients were available helped shape his approach to wild game cooking. His cookbook focuses on practical, family-friendly recipes with accessible ingredients, clear instructions, and meals that fit into busy schedules. With more than 100 recipe testers helping refine the dishes, Jeff has worked to ensure that home cooks can confidently prepare everything from venison and waterfowl to freshwater fish.

The conversation also explores the challenges of building a business around a passion, the importance of perseverance, and why supporting independent authors by purchasing directly from their websites matters. Jeff discusses the value of trustworthy, thoroughly tested recipes in an age of AI-generated cooking content and encourages listeners to visit the original creators for reliable instructions and inspiration.

Whether you're looking for new ways to use what's already in your freezer, hoping to introduce your family to wild game, or searching for a cookbook to give a fellow hunter this holiday season, this episode is packed with ideas to help you make the most of your harvest.

• From passion to profession: Jeff's journey from chef and caterer to building Wild Game and Fish into a full-time business.
• The story behind the cookbook: How years of recipe development, experimentation, and inspiration from other cuisines led to the Wild Game and Fish Cookbook.
• Wild game cooking for busy families: Simple recipes designed for weeknight dinners, with many taking around 30 minutes or using a slow cooker.
• Making ingredients accessible: Why Jeff tested recipes using ingredients available at everyday grocery stores.
• Cooking with what you have: Adapting recipes to the species, cuts, and quantities of wild game and fish in your freezer.
• The importance of recipe testing: How feedback from more than 100 testers helped make the recipes detailed, reliable, and approachable.
• Preserving the art of recipe development: Why Jeff encourages cooks to visit original recipe websites instead of relying solely on AI-generated summaries.
• Supporting independent creators: The impact of purchasing cookbooks directly from authors and helping them sustain their work.
• A cookbook built for real kitchens: Hardcover construction, full-color photography, one-page recipes, and practical instructions designed for everyday use.

Jeff Benda is a hunter, angler, former professional chef, and the creator of Wild Game and Fish. Through his website and new cookbook, Jeff helps people discover approachable ways to prepare wild game and fish using accessible ingredients and dependable recipes.

• Website and cookbook: wildgameandfish.com
• Instagram: @wildgameandfish
• Direct link: Wild Game & Fish Cookbook – Wild Game & Fish Media

Visit Jeff's website for the cookbook, hundreds of wild game and fish recipes, and a newsletter featuring new recipes and hunting stories.

You don't need complicated ingredients or professional kitchen skills to make great wild game meals. Start with what you have in the freezer, find a recipe you can trust, and make wild game a regular part of your family's table.

Thanks for listening to Huntavore! Whether you're filling the freezer this season or figuring out what to cook from last year's harvest, keep exploring new ways to enjoy wild game—and remember to keep those knives sharp.

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This week on Huntavore, Nick welcomes back good friend Mitch Shirk of the Pennsylvania Woodsman Podcast to talk about an exciting upcoming adventure: Nick's first-ever black bear hunt. What started as a long-standing invitation from Mitch has finally come together, and the two break down what listeners can expect from a New Jersey bear hunting experience.

The conversation begins with plenty of campfire humor, including stories about hunting trophies, taxidermy negotiations with spouses, and the challenge of finding wall space for mounts. Nick shares the story behind his Michigan ten-point buck mount while Mitch recounts the unforgettable moment his wife came home to find a full elk shoulder mount hanging in the foyer.

From there, the discussion turns to the surprising reality of New Jersey's bear population. Mitch explains why the northern part of the state offers exceptional bear habitat, how management changes have affected bear numbers, and why human-bear conflicts led to the reopening of the state's bear season. Listeners will gain insight into the dense swamps, abundant food sources, and unique terrain that make New Jersey one of the most productive bear hunting destinations in the East.

Nick and Mitch dive into bear behavior, discussing everything from preferred food sources and swamp habitat to the impressive size of New Jersey black bears. Mitch shares stories of bears weighing over 500 pounds and describes the excitement of encountering an animal that can seemingly appear out of nowhere despite its massive size. The pair also discuss the different age classes of bears, sow and cub interactions, and how hunting can play an important role in managing populations and reducing conflicts.

The conversation shifts into hunting strategy as Mitch explains how he uses bait sites, trail cameras, terrain features, wind direction, and natural travel corridors to increase the odds of success. Rather than simply sitting over bait, he focuses on understanding bear movement and positioning hunters where bears naturally travel. His goal is to provide multiple opportunities and backup plans throughout the three-day hunt.

Listeners will also hear a detailed discussion on shot placement for black bears. Mitch explains why bear anatomy differs from deer, where he recommends placing a shot with both firearms and archery equipment, and why he favors heavy bullets for muzzleloader hunting. The two compare bear and deer anatomy while emphasizing quick, ethical harvests and efficient recoveries.

As always, the conversation eventually finds its way back to food. Mitch makes a strong case for black bear as one of the best wild game meats available, explaining how proper handling, rapid cooling, and careful processing make all the difference. The two discuss bear roasts, burgers, backstraps, sous vide cooking, seasoning techniques, and their plans to experiment with bear recipes if the hunt is successful.

The episode wraps up with anticipation for the upcoming hunt. Nick reflects on the excitement, nervousness, curiosity, and respect that come with pursuing a new species. For him, this adventure represents everything that draws hunters outdoors—the opportunity to explore unfamiliar places, learn new skills, and connect more deeply with the food they bring home.

• Preparing for a first black bear hunt
• New Jersey bear hunting opportunities and regulations
• Bear habitat, food sources, and movement patterns
• Public land scouting and hunting strategy
• Trail cameras, baiting, and wind considerations
• Bear shot placement and anatomy
• Muzzleloader hunting for black bears
• Bear recovery and field dressing
• Why proper meat care matters
• Cooking and processing black bear
• Camp life, camaraderie, and hunting traditions

Mitch Shirk
Host of the Pennsylvania Woodsman Podcast and longtime bear hunter who shares his experience hunting black bears across Pennsylvania and New Jersey while helping new hunters experience their first bear hunts.

• Pennsylvania Woodsman Podcast
• Sportsmen's Empire Network
• Available wherever you listen to podcasts

Sometimes the best hunting adventures start with saying "yes" to something completely new. Whether it's a new species, a new state, or a new group of hunting partners, growth happens when we step into unfamiliar territory. The anticipation, preparation, and shared experiences often become just as meaningful as the harvest itself.

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In this episode, Nick explores the sensory and cultural experiences that define autumn, from seasonal preparations to culinary delights, and how to mentally embrace the season's unique flavor.

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"Slow Burn" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/

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Nick opens with a personal update on the shift from summer chaos into early fall hunting season, then moves into two connected stories about wild game, generosity, and community. He reflects on being gifted Great Lakes salmon and lake trout, turning part of it into smoked jerky, and how that exchange strengthened a friendship. He also previews an upcoming New Jersey black bear hunt and a new venison donation project that uses hunters’ harvests to help feed others.

Key Topics

Episode Summary

Preparing for Fall Hunting SeasonNick begins by describing the transition into September in Michigan. With school back in session, a nine-to-five job, children, and personal projects all competing for attention, he is learning to manage his time more intentionally.Fall is also the season when outdoor pursuits begin to accelerate. Nick talks about preparing for Michigan’s archery opener and getting his bow back out to start practicing. His equipment has been working well, so he is taking a simple approach: if something is not broken, there is no reason to fix it.One small change he is considering is bringing a paperback book into the tree stand. Rather than spending downtime scrolling on his phone, he wants to use that time to read and gain a different perspective while remaining immersed in the outdoors.A New Jersey Black Bear HuntNick shares exciting news about an upcoming trip to New Jersey to hunt black bear with Mitchell Shirk of the Pennsylvania Woodsman.The trip is already moving forward, with flights and lodging arranged. Mitchell has been handling much of the scouting, baiting, and stand preparation, while Nick plans to bring his saddle because it allows him to sit comfortably for longer periods.The hunt will be a completely new experience for Nick. In addition to pursuing a new species in unfamiliar country, he will also have to think through the logistics of processing, transporting, and preserving a bear while traveling by plane. He hopes to bring the hide home for a rug and expects to rely heavily on Mitchell’s knowledge of local processors and taxidermists.

The Gift of Great Lakes FishThe central story begins with several fillets of Great Lakes king salmon and lake trout sitting in Nick’s freezer.The important part is not simply the fish. It is how the fish came to him.

Nick received the fish from Jason and Britley, friends he met through their sons’ soccer team. Jason is an avid outdoorsman who spends much of his time waterfowl hunting and fishing on the Great Lakes. After Jason and his fishing team won a tournament, he found himself with more fish than his household could use because Britley has a serious fish allergy.Jason reached out to Nick, knowing that Nick enjoys both cooking and processing wild game. Nick offered to take some of the fish, prepare it, and turn part of it into jerky so Jason could continue enjoying the harvest without wasting it.Processing Lake Trout for Smoked Jerky

Nick explains the practical work involved in preparing the fish. The fillets had already been scaled, so he focused on trimming them and removing the pin bones.He used needle-nose pliers to locate and pull the bones from the larger fillets. Some of the bones were substantial, especially in the bigger fish.Nick also discusses the differences between the fish. Lake trout has a richer, oilier character than king salmon, which gives it a stronger and more distinctive flavor. Instead of viewing that as a negative, Nick embraced the uniqueness of the fish and found that its higher fat content worked well for jerky.The Cure and Smoking ProcessFor the first batch, Nick followed a method inspired by Hank Shaw. The cure consisted primarily of brown sugar and salt. Because fish absorbs salt quickly, he allowed the fillets to cure for roughly six to eight hours before rinsing them and preparing them for the smoker.A problem arose when Nick discovered that his smoker had developed a rust issue. Rather than abandoning the project, he adapted by using cooling racks on his charcoal grill.He also used black cherry wood from a storm-damaged tree in his backyard. The combination of charcoal and homemade wood chunks created the smoke needed to transform the fish.Nick describes how the smoke changed the appearance of the bright red fish, giving it a warm, tan color while preserving the visual appeal of the meat. The result was not just flavorful; it was something that looked appetizing before it was even tasted.

Sharing the Finished ProductAfter reducing the moisture and concentrating the flavor, Nick packaged the finished fish and gave it back to Jason.The amount was noticeably smaller than the original fresh fish because of the water loss during smoking, but the value of the gift had increased. Jason could now enjoy his catch in a preserved form, and he had a product that was easier to store and use.This created a meaningful exchange. Jason had gifted Nick the fish, and Nick returned part of that bounty in a new form. The interaction became more than food preservation. It became a way for two outdoorsmen to share skills, effort, and appreciation.The Community Built Through Wild GameNick connects this experience to the broader tradition of sharing wild game.Hunters and anglers often trade venison, duck breasts, fish, and other harvests with one another. Someone may have extra duck but no fish. Another person may have more fish than their family can use but would gladly trade for venison.These exchanges create relationships. They help people use more of the animals they harvest, reduce waste, and give friends an opportunity to experience food they may not otherwise have access to.Nick reflects on the familiar saying:

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“If you give a man a fish, he eats for a day. If you teach a man to fish, he eats for a lifetime.”

For Nick, the saying leaves out something important. When you give someone a fish, you may also create gratitude, conversation, friendship, and a desire to share in return.

Fish as Everyday Meal Preparation Not all of the gifted fish became jerky. Nick also used some of it for family meals and meal preparation.He describes preparing salmon with rice and avocado as a balanced lunch containing protein, carbohydrates, and healthy fats. Having prepared meals available helped him avoid relying on fast food during a busy workday.This connects the gift of fish to another benefit: wild game and locally harvested food can become part of a practical everyday routine, not just a special occasion meal.From Friendship to OutreachThe conversation then expands beyond the exchange between Nick and Jason.

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"Slow Burn" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/

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Join us for a laid-back yet insightful conversation with Skeeter, Eric Beckman, a passionate

outdoorsman and wild game chef, as he shares his journey into hunting, foraging, and cooking

Michigan's wild bounty. Discover practical tips on field dressing, foraging secrets, and creative

ways to prepare wild protein, all while emphasizing conservation and mindfulness in nature.

● The benefits and techniques of rucking and outdoor training for hunting, including

packing fifty pounds regularly during summer for upcoming hunts.

● How to identify and forage local Michigan edible plants, mushrooms, and wild

game—including tips on spotting white oaks, beech trees, and chaga.

● The process of cleaning and preparing unusual game animals such as snapping turtles

and invasive crayfish, including tasteful tips for cleaning, purge processes, and cooking

methods.

● Creative wild game recipes, like bang bang bluegill and spicy woodchuck tacos, with

emphasis on presentation, flavor, and serving suggestions.

● Strategies for scouting deer and other game with a slow, holistic approach—finding

bedding areas, food sources, and movement corridors instead of rushing through.

● The importance of respecting game animals through proper care, field dressing, and

preparation, transforming nuisance species into table fare.

● Building connections and sharing outdoor passions with family and friends, making every

outdoor adventure an opportunity for learning and bonding.

Listeners are encouraged to explore local wild edibles responsibly, respect game animals, and appreciate

the slow, observant approach to nature and hunting. Skeeter's insights blend practical tips with a passion for

conservation and culinary creativity, inspiring a thoughtful wildlife and outdoor experience.

Attribution Code

"Slow Burn" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/

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Most of us are overcomplicating meal prep — but the secret to fueling your body (and your hunting successes) is much simpler than you think. Tune in as Andrew Muntz, a seasoned CrossFitter and wild game enthusiast, reveals that it’s all about balance, quality, and baby steps. From hunting stories to nutrition hacks, this episode is your blueprint for transforming wild game into powerful, nourishing meals that energize your day and improve your health — without the overwhelm.

Andrew shares how his own journey from inconsistent eating to purposeful meal planning has skyrocketed his energy, strength, and hunting success. You’ll discover practical tips for crafting easy, nutrient-dense bowls using your wild game — ground, shredded, or whole muscle — with simple ingredients like rice, sourdough, avocado, and homemade seasonings. No fancy recipes, no complicated macros — just real food that works for you, not against you. Andrew emphasizes that understanding your body’s needs and focusing on quantity, quality, and moderation makes all the difference. He explains how a few small adjustments, like swapping out heavy carbs or incorporating good fats, can lead to sustained weight loss, energy, and mental clarity.

We break down the core principles of meal prep for active, health-conscious hunters: balancing calories in and out, choosing high-quality ingredients, and making incremental changes that stick. Andrew’s insights on the significance of sleep, portion control, and mindful snacking will transform how you approach your feeding routine. Plus, he dives into how you can adapt meal ideas for a busy schedule, family life, and even kids, all while enjoying your wild harvest without feeling deprivation.

Why does all this matter? Because a well-fueled body isn’t just about looking better — it’s about feeling confident, reducing fatigue, and extending your outdoor longevity. Whether you’re preparing for hunting season or just want to optimize your health, this episode equips you with practical tools to make smarter choices today, that will pay dividends for years to come.

Perfect for anyone who wants to take charge of their nutrition, improve their performance, or simply enjoy their wild game to its fullest potential — and hungry for straightforward, actionable advice. Get ready to reframe your approach to fueling your passion and your body, one simple step at a time.

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"Slow Burn" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/

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As summer draws to a close, many of us face the annual task of managing our freezers, especially if you have a stockpile of venison from last hunting season. If you’re wondering how to use that venison and make room for new stock, you’re in the right place. In this post, I’ll share five practical methods to utilize your venison effectively, helping you clear out your freezer while enjoying delicious meals.

## Why Use Your Venison?

Utilizing your venison is not just about clearing space; it’s about making the most of the hard work you put into hunting and processing your meat. Here are a few reasons to prioritize using your venison:

- **Quality Control**: Freshly used venison ensures that you maintain the flavor and quality of your meat.

- **Space Management**: Freezer space is valuable, and clearing out older stock can prevent you from losing good meat due to power outages or freezer malfunctions.

- **Creative Cooking**: Using venison can inspire new recipes and cooking techniques, broadening your culinary skills.

## 1. Grind Your Venison for Burger

One of the best and easiest ways to use your venison is to grind it into burger meat. This is a fantastic way to make use of various cuts that might not be as desirable as steaks or roasts. Here’s how to do it:

- **Why This Matters**: Ground venison is versatile and can be used in countless recipes from burgers to meatballs.

- **How to Do It**: Pull out your grinder and process 5-10 pounds of venison at a time. This smaller batch allows for easier handling and quicker cooking.

- **Example**: If you have a few cuts that you know you won’t use soon, grind those up and mix them into your burger stash.  

- **Common Mistake**: Many people try to grind too much at once, which can be overwhelming. Stick to smaller batches for better results.

## 2. Make Shredded Venison

Another excellent method for using up venison is to prepare shredded meat. This can be done using a pressure cooker or slow cooker, making it easy and convenient.

- **Why This Matters**: Shredded venison can be used in a variety of dishes, from tacos to sandwiches, and it can be frozen in portions for later use.

- **How to Do It**: Fill your slow cooker or pressure cooker with chunks of venison, some broth, and your favorite spices. Cook until tender, then shred with forks.

- **Example**: Use your Instapot to efficiently prepare shanks or other tougher cuts of meat.

- **Common Mistake**: Don’t skip the seasoning! Properly seasoning your meat while cooking will enhance the flavor.

## 3. Create Venison Stews

Stews are a comforting way to use venison, especially as the weather cools down. They allow you to combine your venison with vegetables, making a hearty meal.

- **Why This Matters**: Stews not only utilize your meat but also allow you to incorporate seasonal vegetables that may be on hand.

- **How to Do It**: Cut your venison into chunks, brown it, and then combine it with broth, herbs, and vegetables in a slow cooker.

- **Example**: Try adding potatoes, carrots, and onions for a classic venison stew. 

- **Common Mistake**: Avoid overcrowding the pot; this can lead to uneven cooking.

## 4. Venison Jerky

If you’re looking for a long-lasting way to preserve your venison, making jerky is a fantastic option. This not only helps use up meat but also provides a great snack.

- **Why This Matters**: Jerky is portable, making it perfect for hikes and road trips.

- **How to Do It**: Slice your venison thin, marinate it with your favorite spices, and then use a dehydrator or oven to dry it out.

- **Example**: Experiment with different marinades, such as teriyaki or spicy pepper, to create unique flavors.

- **Common Mistake**: Make sure to slice the meat against the grain for more tender jerky.

## 5. Venison Sausage

Making sausage is another excellent way to utilize your venison and can be a fun project for those who enjoy cooking.

- **Why This Matters**: Sausage can be flavored in many ways and can incorporate other meats if you want to stretch your venison.

- **How to Do It**: Combine ground venison with spices and casings or use it loose in your recipes.

- **Example**: Try a breakfast sausage mix or a spicy Italian sausage blend.

- **Common Mistake**: Don’t forget to add fat! Venison is lean, and adding some pork fat will enhance the flavor and texture.

## Conclusion

Using up your venison before the new hunting season is essential for maintaining a well-stocked freezer and enjoying the fruits of your labor. Whether you choose to grind, shred, stew, make jerky, or whip up some sausage, these methods will not only help clear space but will also allow you to savor the delicious flavors of your hard-earned meat. 

So, what are you waiting for? Roll up your sleeves, get creative in the kitchen, and make the most of your venison!

Frequently Asked Questions

**How long can I keep venison in the freezer?**  

Venison can typically be stored in the freezer for 6 to 12 months if properly packaged. To maintain the best quality, use airtight containers or vacuum-sealed bags.

**What's the best way to thaw venison?**  

The best way to thaw venison is in the refrigerator, allowing it to slowly come to temperature. This method helps to preserve the meat's quality.

**Can I use venison in any recipe that calls for beef?**  

Yes! Venison can be used in most recipes that call for beef, though you may need to adjust the cooking times due to its lean nature.

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"Slow Burn" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/

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Join Nick as he shares his summer adventures, land management insights, and culinary experiments, all while navigating storm damage and preparing for deer season. This episode offers practical tips for landowners, hunters, and food enthusiasts alike.

Key Points:

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"Slow Burn" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/

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Celebrating 200 episodes of Huntavore, this episode reflects on the journey, passion for wild game, and culinary adventures, including tips on outdoor cooking, processing, and sharing the love of hunting and eating wild game.  Nick also opens up discussion about his favorite open fire meal, Foil Dinners.

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"Slow Burn" Kevin MacLeod (incompetech.com)

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Join Huntavore as he shares his passion for outdoor cooking, tailgating, and grilling with the Blackstone griddle. Discover tips on setup, menu ideas, and how to elevate your tailgate experience with creative hot dog and taco recipes.  This episode explores innovative cooking techniques, focusing on taco preparation, wild game utilization, and a French mustard cream sauce.  Nick shares practical tips, recipes, and insights to elevate home cooking and tailgating experiences.

Attribution Code

"Slow Burn" Kevin MacLeod (incompetech.com)

Licensed under Creative Commons: By Attribution 4.0 License

http://creativecommons.org/licenses/by/4.0/

Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.