The Huntavore

On this episode of Huntavore, Nick recalls his adventure for archery elk with his hunting buddy, Brock Dean. Together they tell their reactions to a week of super highs and deep woes; close enounters, and hellacious climbs, and what helped them to have really good success as greenhorn western elk hunters. Not a lot of animals died, but a couple get real close, on this episode of Huntavore.

Nick is joined by good friend, Brock Dean. Brock, AKA: The Former PLW, public land warrior. Brock and Nick along with two other buds, headed to Montana. They took their chance on a DIY archery hunt with General Elk tags. The week-long hint started with a 24 hour straight through drive. After hitting their campsite and prepping their gear, the 4 some made their first novice move and climbed straight up a face of the mountain without really understanding what their objective was. To their surprise they did happen to hear elk bugles, which gave them some confidence, and started their plan for the next day. Nick and Brock both agreed that our heads were in the right place, while maybe our bodies were not. Very positive going in, knew that the “slog” was worth the effort, continual planning and making audibles kept putting the guys in spots to catch elk. In fact, the group finding a closed ATV trail helped in getting up the mountain and to areas that otherwise would be out of their reach. While even the trail was in bad shape, it was better than thick timber and no switchbacks.

The group also found themselves at the top of bowl with little to no access, other than from the top. This became a sweet spot and location of several very close encounters. One being a huge bull in the timber, another being a spike bull feet from Nick, and finally the dramatic tale of Brock taking an uphill shot on a nice bull that ultimately ended unsuccessful. Overall with what they had accomplished, the adventure of it all, lessons learned, and how close they were to animals, they deemed this a successful trip. Let’s just call it, unfinished business.

Tappecue Meat Probes

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On this episode of Huntavore, Nick digitally sits down with Rick Casey, CEO of CHARD Products. Rick has a passion for wildgame, growing up in the U.P. of Michigan, Rick has fond memories of bringing in deer to the family garage and working together to create the amazing dishes of his yesteryears, like his grandma’s potato sausage. Rick also goes into how hunting and venison has impacted the design of his products, helping them be more effective for the hunter’s kitchen. If meat means more to you than just a fuel source, then this is your episode. Settle on in for a nostalgia filled episode of Huntavore.

Rick Casey is a problem solver. He sees products and notices changes that can be made to make them better. He has turned this trait into successful businesses. So when Rick had the chance to improve meat processing equipment, he fell back on his upbringing. Holidays in the U.P. , cutting venison with his family. What worked? What did he wish was changed back then? How could I improve the process of bringing wild game to my family’s table? Through this Rick has improved many of his CHARD Products.

https://linktr.ee/chardproducts

In our chat, Rick was so open about how much food means to him. Taking the time to not only sell a product hunters could use and be content with mediocre, Rick had to tinker and think about how he used poorly designed products before, and fix those quirks. Even if it was widen the legs to make it more stable, or using steel gears instead of plastic for a more robust build. These are changes that can help hunters step up their processing game. Ricks idea of making processing and cooking your wildgame is what he called closing the circle. So much effort is given preparing, executing, and finishing the hunt. Why stop there?

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On this episode of Huntavore, pressure builds as season openers draw near, and Nick is presented with an opportunity to hunt elk in Montana.  The combination of exciting new experiences along with adventure in a brand new environment builds a pressure of anxiousness, nervousness and excitement.  Speaking of pressure, One of Nick’s tasks this week is to turn heavily worked venison cuts into easy bags of shredded goodness that can help with midweek meal prep.  Seal up those valves, pressure is about to build on this episode of Huntavore.

With 13 days left (at the time of this recording) before a group a hunting buddies and myself head out to Montana.  This will be a lot of firsts for me; first hunt out of state, first hunt for elk, first hunt from a truck/backpack.  Even with all the preparations and training, and conditioning I feel the pressure of the unknown.  It’s an exciting pressure, thrill of adventure, yet the daunting thoughts of what’s next, and what should I expect are ever present.  (Side note). After I recorded this, a practice session with the bow helped my anxiety.

Along with returning safely, I’m ok with either outcome; no elk, amazing backpacking trip, or we get elk and bring home glorious meat.

Now to bring things back around to meat.  One of Nick’s tasks is to prepare a batch of shredded venison that can be used in the months ahead.  Loading up the instapot and seasoning with salt, pepper, and garlic will produce a great tasting base shredded veni, for a whole number of dishes. Vac these into 1lb bags and back to the freezer.  Because they are cooked and packed with the drippings makes for a quick warm up final add of seasoning toward whatever you want to make.

A dish that I will do in my enameled dutch oven will be Hank’s Veni Barbacoa, recipe here:

https://honest-food.net/barbacoa-recipe-venison/

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On this episode of Huntavore, Nick is joined by Greg Tubbs, co-host of Okayest Hunter and an avid venison consumer.  Together, they tackle a question Nick has been asked a lot lately; What do I do with these roasts, besides roast it? If this is you, prepare to put those large cuts to work for you, as we explore cooking methods that take you from low and slow to hot and fast, as the guys try to lay out some ideas that best serve the cut, and save it from a slow death of freezer burn.  Get ready to thaw out the big top round on this episode of Huntavore.

Greg Tubbs is co-host of Okayest Hunter Podcast, and a long time avid venison eater.  Greg grew up on the stuff along with everything his family hunted and fished.  Greg was a perfect candidate to join me on this discussion of “what to do with large roasting cuts”.  That’s easy, roast it.  However it’s not that simple.  Not all of us have the time or need that much roast all to once.  As seasons around the country prepare to open, freezers are being ransacked for the arrival of new meat.  Which brings us to using these large cuts. 

Greg opens up with a rouladen, opening up the roast into a large flat sheet, spreading on a filling, rolling it back on itself and securing with string or toothpicks.  A slow cook and sear, followed by a slice across the grain has a fun pinwheel to serve.  If that doesn't wet the appetite with all the preparations, two easy routes would be to ground into burger or sliced thick, cross the grain for steaks.  Burgers and steak are easy for a Labor Day weekend along with a whole host of things to make throughout the winter.  One steak dish Nick’s like is a swiss steak recipe from his in-laws where instead of beef round comes venison bottom round.  Butterflied to make a double steak and tenderized (10” lodge skillet will do the trick).  Season with salt and pepper, get it browned on the outside, and let simmer in a pool of gravy or cream of mushroom soup.  Served alongside mashed potatoes and you got a rib sticker that will power you through those afternoon chores.  Next was several ideas where thin slices would be helpful; stir fry, philly cheese on a griddle, jerky.  If large cuts intimidate you, there is no shame in spreading it all out.  To close, Greg and Nick circle back to leaving the cuts whole.  A sunday roast is worth saving, and when made into pot roast cant be beat.  Pastrami or any type of brined/cured and smoked meat will please a hungry crowd and re-freeze quite well.

Hank Shaw’s Venison Pastrami:  https://honest-food.net/venison-pastrami-recipe/#recipe

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On this episode of Huntavore, joining Nick on this in depth discussion is returning guest, Nathan Judice, the RecreationChef. Together they unpack the rib quarter of deer; the location, characteristics, and sound cooking treatments of these muscle groups.  Along the way, the guys add tips and tricks to get the most out of this very finicky quarter.  If you’ve been wanting to better utilize your deer’s midsection, make it easier to bone out for burger, or elevate these under-appreciated cuts to center stage,  tune into this episode of Huntavore.

Ribs, Brisket, Sidemeat

Location:  extends from the lower neck to the pelvis, as high as vertebrae and extending the length of the rib to the sternum.

Muscle groups/cuts: intercostal muscles: rib meat, attached between each rib, layers of muscles with pockets of hard fat.

flank muscles: attached near the groin and ending at the last rib.  Thin in profile, long muscle fibers, lean, some 

diaphragm: AKA Skirt Steak, internal muscular wall, works the lungs.  Located along the inside of the ribs

brisket: front chest muscles.  Connects from the sternum to the shoulder.  Thin profile, pronounced grain

Things to watch for:Thick layers of fat: cut out any thick layers of hard fat, mostly on the outside layers of the ribs.  Does not render, very waxy.  Not to be confused with soft fat that is striated in the meat.

Blood meat: Naturally from a dispatch shot to the lungs, there will be some loss to blood and fragmented bone.

Nothing to salvage on damaged flesh.  Surface blood can be cut and scraped off an intact muscle. Membrane filled with blood can be removed.

Punctured Paunch: Burst Gut material inside the rib cage can compromise the inside cuts.  Thick membrane on the inside wall does protect outside muscles.  If gut shot and left to lay, the harvestable parts can spoil.  If during field dress the gut is nicked, quickly remove the gut, and flush with cold water for several minutes.

How to Prepare Each Cut (in our opinions)

All cuts can be added to the trim pile.  Tip: cut from the ribs, chill flat, makes finding globs of fat and removing this thick fat easier.  

Rib: Nick: Two Stage Cooking, low and slow at first, finish at high heat to crisper. 

Nate:Low and Slow Smoked, 2-3 hrs on smoke, 2-3 hours wrapped in foil, then finished on a hot grill or in your oven on broil. Option 2; Pressure cooker with jus to cover (30 mins to 1 hour) then finish over a hot grill with favorite BBQ sauce

Dish: Nick: Venison Rib Lolly Pop

Nate: Venison McRib Sandwich 

Flank/Diaphram/Brisket: Nick: marinaded, followed by high heat, sliced thin cross grain.

Nate: Agree with the above 100%, one tip for last minute marinade is to vacuum seal or chamber seal with the marinade to aid in quicker penetration. Or inject marinade 

Dish: Nick: Steak and Frites

Nate: Venison Pinwheel. Marinade, pound it out, season all sided, slather with pesto and/or roasted garlic, roll that bad boy up (paying attention to the grain so you’re slicing against the grain), truss or tooth pick it and sear on all sides hot and fast! Serve it with a nice summer salad or ratatouille

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On this episode of Huntavore, Nick is joined by Colorado resident, Rikki Folger. Rikki is an accomplished chef who desires to bring wild game and foraged food to the forefront. Armed with a culinary background, she launched the handle @wild_and_foraged, sharing recipes and her adventures. They talk about a shared pastime of disc golf, attempting bottom round burnt ends, and making a seasonal berry sauce that will elevate any steak dinner. Be ready to up your summer game with this episode of Huntavore.

Rikki Folger is an accomplished chef who has worked in Napa, California and now in Colorado. While also being a Somalia, someone who is trained in wine tasting, she also creates whole dishes in the kitchen. Nick, however, skips over all that and dives into a shared recreational game between them, disc golf. Lots of parallels between disc and ball golf, but one area that disc has focused on, is playing among the established habitat. For Nick, his foraging game has greatly improved, because of bad throws into the woods. Rikki turns her attention to improving Nick’s attempt on venison burnt ends. Immediate issue was the marbling and fat contact of the bottom round. The smoking and keeping the moisture in was achieved, but the crust and char was not up to par. Rikki offered to increase the surface area when broiling. Now one of the best parts of summer are the seasonal fruits that ripe for the picking. Rikki takes an already beautiful piece of grilled venison steak and adds a berry sauce. She chose blueberry as a sweet and tart sauce that would elevate a simple steak into fine dining.

Tappecue Meat Probes

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On this Episode of Huntavore, Nick is joined by Kris Chain.  A Hunter, Gardener, and Educator from Virginia.  Kris took it upon himself to create a personalized digital almanac that sorts info and links for game species, growing seasons, foraging dates all at your fingertips.  Kris lays out how this tool can save you loads of time preparing your hunts or gardens.  We also get into some bear meat talk, as Nick has yet to get his hands on some.  The guys finish up with street tacos and what would Kris’ final meal request be.  All this and more on the next episode of Huntavore.

Nick digitally sits down with Kris Chain, creator of Season Report.  A personalized digital almanac that brings your desired hunting, gardening, fishing, and foraging information to a one stop platform.  Want to add an out of state hunt, for a different species?  Simply add the state and game animal and you get the sorted information you need, to take to the field.

Kris Chain also offers Season Report for $15 annually, and you can give it a try for free for 2 weeks

https://seasonreport.com/

Kris was able to harvest a bear last year, so Nick takes the opportunity to dive a bit deeper on bear meat.  Its richness and moist texture makes bear meat a true eating experience.  Kris describes the closest equivalent as a pork like texture, yet fully wild and it's own.  Nick got very intrigued as if the bear boudin sausage could be a thing, Kris seemed very excited about the idea.  Summer time also seems to be a great time to make a mess of tacos.  Kris unpacks his venison or wild boar tacos.  His go to is ground meat over shredded.  Kris kept it straight forward by seasoning, and browning the meat, but finishes off by adding a ladle of stock to keep the meat moist and add a slight sausiness to the taco meat.

Tappecue Meat Probes

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Coupon Code 10% off: HUNT10   

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Man, we made it! Triple Digits, the century mark, a milestone where podcasters find that their little project has now become something greater. On this Episode of Huntavore, Nick celebrates getting to this point, then relieves the amazing weekend up north at Total Archery Challenge; the friends, the fun shots, and the food. Smoked Shot Shells were a surprise hit, so we break down this little meat treat. Nick also hit the foraging gold mine of Golden Oyster Mushrooms. So I invite you, pour a glass, and celebrate with Nick, on this 100th episode of Huntavore.

First, Nick needs to thank a small village for their involvement in Huntavore. His wife and kids, Former co-host Dustin, huge encourager Peggy Kline, Dan Johnson and the entire Sportsman’s Empire, all the amazing guests and listeners. Thank you all.

Total Archery Challenge, Crystal Mountain Michigan was a huge hit. Like any big event, some hiccups were there, but our experience wasn’t tarnished. Shooting two days, 4 courses, hiking plenty of miles and floors, making what at first looked like impossible shots. What a wonderful way to practice long range archery. One of the dishes that we made was Smoked Shot Shells

Here is the link:

https://youtu.be/4fkFNNJkb7g

Nick also stumbled upon a stump loaded with Golden Oyster Mushrooms. His culinary drive was salivating. First objective was to preserve the bounty. First was sauté and freeze. Second was full dehydration. Incredible how much water is actually in mushrooms, they dried down to almost nothing.

Tappecue Meat Probes

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Coupon Code 10% off: HUNT10

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In this Episode of Huntavore, Summer has finally arrived!  Schools out, temps are up, and outdoor cooking is back.  Nick is joined by Larry White, the Wildgame Gourmet to chat about wildgame and live fire.  Larry gives some insight to meat care, making a smoke bomb to regulate your smoke output, and what his goto hardwood of choice is.  Nick does some investigating on Larry’s DIY clay oven, gets skeptical over flavored charcoal briquette, and gets excited over Larry’s dish, Chili Colorado.  Kick back and enjoy this latest episode of Huntavore.

Larry White hails from North Carolina, and enjoys playing with his wildgame and applying his culinary craft.  Larry ran a restaurant and food truck and like anyone in hospitality realized that when was starting a family, he had to make a choice.  Now he creates amazing dishes where gamey isn't even a thought.  Nick brought Larry on to chat about live fire cooking, and his construction of a DIY outdoor clay oven.  Summer is here and cooking outdoors over open flame is a great way to kick it off.  Larry loves oak on his barbecue, especially over wild pork that he takes off his home swamp.  A true property problem to plate solution.

In the two dish breakdown Larry lays out a dessert on the grill,  grilled peaches.  Sprinkle some brown sugar and drop onto some direct heat.  The peach will char and take on some smoke.  Serve with rosemary infused cream or french vanilla.  His second dish is a chili Colorado.  Not to be mistaken as a normal chili, but a hearty stew braised in a red chili sauce. 

Tappecue Meat Probes

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Coupon Code 10% off: HUNT10 

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On this episode of Huntavore, Nick is joined by a huge advocate for #eatwhatyoukill, Jeremy Critchfield. Jeremy is the HuntChef and host on Sportsman’s Channel. With 34 years in the culinary profession and a lifetime in the woods, Jeremy has a huge knowledge base and passion for wildgame and the wild harvest. We unpack some food for though ideas, and then put the bead on using your harvested wild turkey. Settle in for an incredible chat on this episode of Huntavore.

Jeremy Critchfield is the co-host of the Sportsman’s Channel Show MTN TOP Outdoors, and a wildgame chef. With a lifetime of experience, Jeremy has made it his business to bring wildgame out of the shadows of being gamey, and into the true light of being real, wholesome, delicious food. HuntChef even went to the lengths of trademarking #eatwhatyoukill. Nick and Jeremy unpack that idea on how we as sportsmen have a 2 fold approach. First is to show the public that we are here for food and meat as much as or even more than the killshot. Second would be to ourselves. We have a responsibility to get the most from our harvest, give thanks for the animal, and to share with others why we go to such lengths and why it's our personal passion to take our meat supply from the woods.

Jeremy gives us a challenge to take our turkey breast meat to the next level. He suggests that by sheeting out a breast, using a sharp knife to butterfly out that piece of white meat, and add a stuffing of your choosing. Roll the sheet back up and cook under a slow even heat. Slice the meat cross the roll and serve a “pinwheel” looking serving of delicous whitemeat and stuffing. Its called a roulade but Jeremy says its not difficult to prepare this crowd pleaser. Jeremy has also put his expertise into a whole line of seasonings and rubs. Check it out at: huntchef.com

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Tappecue Meat Probes

Instagram: @tappecue

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

Coupon Code 10% off: HUNT10

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