The Huntavore

On this episode of Huntavore, we take a culinary deep dive on a topic of wanting to get the most flavor bang from their wildgame or anything really can do.  Nick unpacks the flavor profile umami as best he can.  What is it? How do we taste umami? And most importantly, how can you use it on your food?  Nick goes into detail about the process of making your own umami seasoning shake that blows your mind.

Nick took a trip into the world of flavor enhancement.  Umami translated from Japanese means pleasant savory taste. That is exactly what we are going for on our wild game dishes, pleasant and savory.  Now along with umami, we need to unpack Mono Sodium Glutamate (MSG).  MSG is a chemical compound that can be added to food to enhance flavor, but not a whole lot of folks are looking to do that.  At least in its mass produced, ultra refined form.  However MSG is a natural occurring chemical compound in quite a number of foods already.  Many of the items that top pizza have a high concentration of MSG (tomatoes, onions, mushrooms, anchovies, parmesan).  Capturing this as a seasoning that can be applied to meat, veg, etc became the challenge.  By dehydrating these items and blitzing them in a grinder, you can amp up the exhausting flavors of food, without over doing the salt.  Salt has its purpose, but overdoing it can take away from the taste.

Check out these two videos I found that will help you make your own:

Guga foods

https://youtu.be/sE3dYCphy2M

ChefSteps

https://youtu.be/WFMtBstGHAA

Tappecue Meat Probes

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On this episode of Huntavore, Nick is joined by Lee Kleinow, fellow podcast host of Freshwater bite and MI Life Outdoors on Sportsmen’s Nation and avid angler.  Lee hails for the east side of Michigan enjoying the amazing opportunities that the Great Lakes provide.  Together these two unpack the challenges the Great Lakes face with environmental impacts and the impact of evasive, non-native species that have worked into the watershed.  After that downer, Lee goes on about the bountiful species that are available and how a hungry angler could seemingly never get bored, chasing so many fish.  Nick focuses on his favorite catch, panfish in inland lakes.  Wanting to improve his boom or bust trips, Lee gives Nick some pointers and tactics to chase those bluegills in the dead of summer.   Finally the guys wrap up their talk with a different preparation of walleye than frying.

Lee and his family live on the east side of Michigan, striking distance of the biggest freshwater fishery in the U.S.  The Great Lakes also are habitat to waterfowl, major shipping lanes, and hold thousands of recreational boaters.  Due to a whole host of reasons, major impacts have his the lakes.  One being evasive, non native species.  While asian carp are at the front door, zebra mussels have moved in and made a mess (or the opposite I guess).  These mussels have multiplied without predation and filtered out vital nutrients used to feed native fish fry, and allowing sunlight to travel deeper, changing lake temps and affecting water vegetation.  But on the other side of the coin, the lakes have an amazing opportunity for many species of fish, including Zee’s favorite, walleye.  Zee talks about the fish spawning in the Detroit River and hundreds if not thousands of anglers on hand for the event.  The phrase goes, “you can hop from boat to boat and touch water.”  Nick certainly is putting that on his list to do, but improving his summer panfish game is on his mind.  Lee talks about sticking to early morning or evening, catching the cool hours of the day.  Locating weedy deep holes to find fish saying cool and staying hidden.  An adapted trick of using a ice fishing style jigging action seemed very doable for Nick who along with his rod, will be baiting and unhooking a could kiddos as well.  To finish off the conversation, Zee breaks down a refined recipe for walleye.  Preferring a breaded and baked approach topped with parmesan cheese and crisped up.  Leaving you satisfied, but not feeling like you had a cup of grease along with the fish.  Paired with a crisp cocktail or wine, you have a great meal for the middle of summer.

Tappecue Meat Probes

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On this episode of Huntavore, Cast Iron Steve is back again to chat about heavy metal cookware and specifically camp kitchen setups.  We talk about making kitchens portable,  a whole range of equipment we use or wished we used, how calories at the campsite don’t count, and our favorite camp meals and extra fancy desserts to be served fireside.

Steve and Nick first break into what makes cast iron special.  Durability, even heating especially on intense burners that some stoves have, ease of cleanup with a nice cooked in seasoning.  Its hard to beat traditional cookware that pioneers themselves could have used on their expeditions.  To beat the weight, carbon steel cookware offers many of the benefits on cast iron.  The guys talk about how the griddles they use are carbon steel and could be helpful in making more pieces portable.  Steve’s solution to their weight and space issue is to downsize the number of pieces.  I'm sure for him it's as if you are asking which of his children have to stay home, but hard decisions have to be made.  Nick continues to stay within the confines of the chuck box.  The kitchen size can stay the same yet with some creativity, and continues to find ways to add items.  A single 12” cast pan, a 12” teflon pan, steel pot, and aluminium dutch oven can all be stored and cover a wide range of dishes.

Steve likes his dutch ovens at the campsite, but doesnt like the inconsistent nature of cooking over fire pits.  He's not afraid to do it, but with the addition of a Charcoal table, he gains control, ease of cooking at countertop level, and being a native of Utah, fires are a real danger.  Containing his coals for efficiency and safety makes the charcoal table a necessity.  

Steve also hits us with a favorite dessert of his being a cobbler out of a dutch oven.  His twist, add a half a can of sprite to the dry cake mix.

Tappecue Meat Probes

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On this episode of Huntavore, Nick goes over some of his summer wildgame plans. Taking on a Middle East style of marinade, yogurt based.  Being slightly acidic and yet creamy it offers a great way to impart seasonings along with tenderizing.  Coupled with some homemade flat bread should be a perfect meal for a warm summer's night.  A new addition to his cooking fleet might be a smokeless fire pit that has a searing ring.  Making kabob night a “fondue” style of choosing your own ingredients.

Nick also stepped up in the bow department this year.  The ol Quest Forge is on standby and a Prime Black 1 has taken its place.  Since developing his form, Nick can feel the subtle differences in build quality and improvements.  All this to be said that Nick hasn’t put down the bow this year, hoping to make a good showing at the Total Archery Challenge in Boyne, MI.

Recently, the JBS meat packing company was hacked by possible Russian cyber criminals.  From what we understand it halted meat production yet was figured out quickly, and plants are back running.  Just another victory for folks who hunt and fish, grow animals, or who go direct to farmers or growers.  Shortening that food chain to you, makes it possible to not have to panic.

Tappecue Meat Probes

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Greg Tubbs and Eric Clark are hosts of the Where2Hunt podcast and creators of Okayest Hunter.  Okayest Hunter is an online brand that promotes celebrating every deer taken and promoting a positive message around hunting.  A message I can get behind.  As a self proclaimed “meat hunter” my trophy lies in the harvest, not necessarily what's on its head (not really a surprise).    

Having the opportunity to talk with these guys was a real pleasure, getting to know how these two utilized their venison differently.  Greg, from an early age having the chance to learn how to break down an animal and fillet the fish, was around lots of ways to prepare the game.  Eric, on the early stages of getting the most out of the game.  Using a processor to get him not only his steaks and roasts, but enjoys the meat candy that comes along with it.  The balance of these two shows that each hunter will have their unique approach.  Greg saves money and gains options, but spends time and effort.  While Eric saves time and effort,  gets less options, but finds it worth the extra money to have that done.  Each solution has its benefits.

Wilde Spice Co.

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This episode of Huntavore highlights Annie Weisz, author of Peak to Plate.  Peak to Plate is a website all dedicated to things using wildgame.  Annie began her adventure by being along side her mother in the kitchen.  Developing a love and passion for food, even her day job has her looking at nutrition being a Dietitian.  Annie has been surrounded by hunting and fishing, her step father teaching her to flyfish, joining her husband on hunts for Elk (even while pregnant!).  Annie has had opportunity to play with wild game, but when she had her boys it took on more of an importance.

Annie started her website as a way to document her recipes.  She loves bold flavors, and interesting cuisine.  So translating her wonderful protein into dishes that are very exciting and different from the norm.  Personally, Nick was looking at the Whitetail Sushimi.  Anytime you are consuming raw meat, you should take great care, but the flavor and texture that you get doubled with an asian ponzu sauce is well worth the effort.  Annie also translated a staple in India into a fantastic Butter Pheasant recipe.  For these examples and tons more, head over to peaktoplate.com or follow along in instagram @peak.to.plate

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Jared Gortsema and James Zandstra are hunting partners and creators of the Bowga Hunting Podcast.  The two are native Michiganders who enjoy the thrill of exploring public land and pursuing game.  Their passion for being sportsmen has led them to Wisconsin for public land whitetails.  Jared takes a real liking to scouting and working the chess match for mature bucks.  Another adventure of theirs, takes them to the mountains of West Virginia to hunt black bear.  James is a traditional enthusiast, hunting with a recurve.  He was able to take a bear with that recurve.

Both Jared and James enjoy the opportunity to bring home wholesome wild protein to their families.  Being spring, Nick wanted to get their thoughts on what they are doing with their turkey.  James tossed around the idea of making his bird last longer, by making sausage that he could freeze and use throughout the year.  He is also not opposed to smoking a breast and and going cold cut style.  Thin slices with some spicy homemade mayo.  Jared is thinking of a smoked braise on the dark meat.  Translating a venison shoulder recipe with a dark beer to a turkey leg and thigh with some citrus and a michigan classic, Oberon.

Wilde Spice Co.

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Jason Thornton hails for Lafayette, Louisiana.  In his own words, the Bayou is a sportsman’s paradise.  He chases just about everything down there; deer, hogs, turkey, small game, fish, and also tends an extensive garden.  His harvest is pride of his, but his passion is presenting that harvest in a pleasing, creative way.  Tossing a bird or rabbit into a crockpot with a can of cream of mushroom or wrapping large cuts in bacon isn’t a bad thing, but how often does that become the only way it's presented.  Jason wants to elevate that dish that brings honor to that animal, but also use all of the animal that nothing goes to waste.

One way Jason elevates his dishes is with sauces and homemade condiments.  Now we’ve heard it said “A good steak doesn’t need a sauce”.  There is some truth to that, a properly seasoned, and cooked steak no matter the doneness, will be juicy enough.  However, Jason would live to add a sauce of his foraged mushrooms, or a glaze made from his fruit marinade.  Going beyond just steak topping, Jason loves to make his own condiments.  Not just straight mustard and ketchup, but a Banana Pepper Mustard and Smoked Beet Ketchup.  Jason also lays out how easy making a homemade mayonnaise can be.

Jason also finds enjoyment in not just holding onto his recipes, but sharing them with sportsmen who desire to get creative with their game.  Here is a link to his website where you can find his recipes:

https://www.edibleoutdoorscook.com/

Wilde Spice Co.

Instagram: @wildespice

Website: http://bit.ly/2MyGH2X

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Jeff Benda loves food.  Growing up as a kid on an AirForce Base,  he and his parents enjoyed their time at home in the kitchen.  Whether it was making their own, or hearing about a great new restaurant to try, food was a common event.  Jeff however couldn't realize his second dream of being an outdoors man until becoming an adult.  As a kid, he watched fishing and sport shows Sunday morning before church, read familiar books like My Side of the Mountain.  It wasn't till his friends invited him on a duck hunt back in 2002.  Since then, Jeff has monopolized on his location in North Dakota being able to chase a whole host of animals from the Midwest and Western states.

Recipe creation is a task I find to be challenging.  Might be that I’m putting too much thought into relaying to the reader why certain steps are important, or that I am a natural presenter and hack my way through writing.  Jeff offered some insight that a recipe is more of a creative expression and be played and messed with.  Don't like spice, omit it.  Want the fire?  Add more.  Whatever you change though, make sure to make a note of it.  Jeff keeps a journal handy as he's in the kitchen.  Another thing that Jeff does is actually read cookbooks.  Old ones, new ones, wildgame or completely domestic.  He draws inspiration from this reading and keeps his creative jive alive.

Jeff recently published a mind blowing recipe of Jackalope Wellington.  While I wish it was from an actual buck Jack, Jeff brough the backstrap of a cottontail and antelope together in a rich crowd pleaser.  Here is the link to check out:

https://www.backcountryhunters.org/jackalope_wellington

Huntavore Partner:

Tappecue Meat Probes

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Focus today is on the Wild Turkey Breast.  Large cut of meat, Thick at one end, that narrows to a point, and hides an inner tenderloin.  The whole thing in nature is lean.  Quick,fast, and powerful, the breast is the power muscle for flight for these birds.  Not having the stamina for extended flight, the breast gets its light color from quick bursts of work, unlike the legs and thighs that do the bulk of the load, giving them the darker color and more pronounced flavor (that's another episode).  When getting the bird in the field, it is worth your time to pluck the feathers and keep the skin attached.  Any fat that the bird has will concentrate on the skin.  Leaving it on while cooking the breast can give you the advantage to juicy white meat.   

The whole crown is a great family gathering size.  Two lobes connected at the keel bone (breast bone)  Being all the same texture and consistency, you can focus on the white meat without having to worry if the thighs get done.  Season and brine to taste, in the oven covered at 375* for 45 minutes, then slow the oven to 250* for the remainder of the cook.  Figure 10-15 minutes per pound total, Use Probe to keep eyes on temp.  150*-155* Cut the heat, and rest for 20 minutes.

A favorite prep of Nick’s is a Marinated Tenderloin.  You could add any marinade that you like, but in this step by step recipe, He goes with a Lemon Pepper approach that properly signals in spring:

https://sportsmensnation.com/blog/recipe-marinated-wild-turkey-tenderloins

Wilde Spice Co.

Instagram: @wildespice

Website: http://bit.ly/2MyGH2X

Coupon Code 15% off: HUNTAVORE

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