The Huntavore

Kevin Vistisen hails from the east side of Michigan, near Detroit.  Kevin is like a lot of us,  He has a passion for deer hunting.  He puts in long hours at work, spends time with his family, and daydreams about what is strolling past his soaking trail camera.  He and crew have in addition to just loving deer hunting, have put a foot forward in creating and strengthening the hunting culture.  Through his own podcast, DeerHunter Podcast, topics range from old school deer camp talk, to cutting edge tactics on getting closer to deer.  Usually accompanied by the familiar sound of beer cans cracking, their mission is Entertain, Educate, and Evolve the modern day deer hunter.

Nick and Kevin take their sweet time here on this conversation, going nowhere quickly but hitting some topics that are very timely and profound.  Kevin talks about his own experience with how social media can be a trap for sportsmen.  What starts as an innocent “this or that” can quickly turn into a divisive pissing match.  Kevin says that what our community needs is some flexibility with each other.  With the rest of the world becoming more polarizing and anti-hunting groups getting more organized, we need more than ever to unified.

Moving into the venison talk, Kevin is no stranger to having his deer dropped off to a processor.  Relationship is the key, he says.  I trust the man, whose profession it is to cut meat.  Near his home is a butcher shop, and through conversations and interactions has made himself known to the shop.  Maybe it’s cause Nick is weird, but in Kevin’s film “The Forest” he says the line “1 pound of ground, makes 10 tacos”.  It has not baring on the film, but Nick has been stuck on it.  For Kevin, it seems like a easy way to calculate how much to thaw for a large gathering.

You can find Deerhunter Podcast wherever podcast are downloaded or head over to: 

www.deerhunterpodcast.com

Tappecue Meat Probes

Instagram: @tappecue

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

Coupon Code 10% off: HUNT10

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Nate Judice, or @therecreationalchef is a sportsman who enjoys the game as much on the plate as chasing them in the field.  Waterfowl and whitetails are his gotos and being in south Louisiana, fish is a mainstay.  Being a guy who has put some time in behind the knife, I wanted to get a grasp of what are some of his quick draw tools in the kitchen.  Nate likes to have his cast iron at the ready all the time, in fact he said that one lives on the stovetop.  Next up are the immersion blend, and temp probes for both his freezers and the meat.

The game Nick crafted is Buy it, Borrow it, or Bury it.  A couple of passionate game cooks, giving their input on popular kitchen appliances that have recently hit the market.  Here was our votes for each:

Grinder: Nick:Buy Nate:Buy 

Sausage Stuffer: Nick:Borrow Nate:Borrow

Meat Temp Probe: Nick & Nate:Buy 

Instapot: Nick:Buy Nate:Bury

Smoker: Nick:Borrow Nate:Buy, buy a multipurpose grill/smoker.

George Bluth Cornballer: Nick:Bury Nate: WTF is a cornballer?

Air Fryer: Nick:Bury/Borrow (Wife says im bias) Nate:Bury

Deep Fryer: Nick:Buy Nate:Buy

Vac Sealer/Chamber Vac: Nick:Buy Nate:Buy

Sous vide (water circulator): Nick:Buy Nate:Borrow

Pizza Oven: Nick:Bury Nate:Depends, use mine every Friday

Dehydrator: Nick & Nate:Borrow

In Nate’s 2 Dish Breakdown he mentioned an osso bucco style shank recipe (anytime shanks are involved, I'm all ears)  He was invited by Bayou Wild TV to cook this dish.  Here is the link to tune in:  

https://www.bayouwildtv.com/recipes/large-game/299-venison-shanks-osso-buco-style.html

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Dave came into the hunting lifestyle later in life, standing in the grocery store, and thinking about how many hands have touched this piece of meat.  He came to real conscious awareness of the fuel he was putting in his body.  He now lives out west playing the tag game, procuring his meat either direct from the farmer/rancher or chasing mule deer and pronghorn.

Along with approaching his meat differently, Dave had the same epiphany when it came to seasoning his prized protein.  A backstrap already for the grill and glancing a look at the back of some store bought seasoning to find a lot of fillers and chemicals, a crying shame.  Dave took matters into his own hands and wanted to create a spice blend that would enhance his meat, not merely cover it.  Dave selected fresh, high quality ingredients for his blends and keeps batches small to maintain freshness.  One particular ingredient that caught Nick’s attention is the Tellicherry Peppercorn.  These are peppercorns from the same black pepper plants as all other peppercorns, but they are graded according to size and punch.  Tellicherry is the top 10 percent of the crop, making them the largest and most potent.  Nick who enjoys a good peppery pop, making this go-to spice blend for a wide range of wild game.  Not an overpowering flavor, but makes the protein sing.  Huntavore and Wilde have teamed up to offer you a 15% savings on your order.  Use the coupon code HUNTAVORE at checkout.  Not just for the backcountry, but on all the Wilde blends.  Head over to wildespice.com or @wildspice.

Tappecue Meat Probes

Instagram: @tappecue

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

Coupon Code 10% off: HUNT10

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Gina and Jacob Bourrett own Tappecue, a Missouri based company who produce the original cloud based, wifi enabled, meat thermometers.  Seeing a niche for a hardware unit with a heart of software that could connect to the cloud and be on any smart device,  Tappecue was launched.  Their first unit is a 4 stereo port that can handle 8 probes or 4 dual probes (internal and chamber thermometers in one probe).  These are wired probes.  Recently launched are Tappecue’s Air Probes that are bluetooth connected to a smart device.  These probes are wireless making them very versatile for applications where wires would be an issue.  

Knowing that probes are not new to the market, and come as an added feature on grills and smokers, Tappecue separates itself as a stand alone thermometer which can be used on your existing setup or even on your next upgrade.  Not to mention its accuracy of +-2 degrees.  Tappecue is a family owned business, who manufactures the whole product in Missouri, including the circuit boards.  The software is written and run in house as well.  Customer service is a passion of theirs, making any problems a breeze with phone calls to them.  Depending on your level of cook; competition bbq with several smokers, or a hunter waiting to cook a backstrap to perfection, Tappecue has the solution.  Whether you got a milti probe or single Airprobe, you will always be one Tappe away from your cue.

Huntavore is proud to partner with Tappecue.  Use the code: HUNT10 at checkout for 10% off your order.

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Justin Townsend is the Editor-in-Chief of the website and podcast, Harvesting Nature.  Since 2011, Harvesting Nature has been sharing stories and recipes all surrounding our wild game.  Justin has a passion for the outdoors and being a trained chef, has a deep respect for harvesting foods.  The episode breaks into chatting about the basis around Harvesting Nature, a hunting and wildgame website that Nick found early on in his hunting career.  Loads of stories and recipes for just about every critter in North America.  Justin had to also choose his favorite to chase, being pronghorn.  When having to answer his favorite to eat, rabbit was his choice.  Nick then transitions into 6 New Year’s Resolutions for Sportsmen:

1. Cook a cut/organ of a familiar hunted/fished animal
2. Hunt a new species, in a new area/state
3. Serve wildgame to non-hunter/ someone unfamiliar to wildgame
4. Volunteer funds or time to organizations who benefit wildlife
5. Teach someone who is interested in hunting / how you hunt
6. Bring more valuable content to sportsman

These resolutions are just that, great ideas for the coming year.  But what they hold is the idea of giving back to the habitat that helped create our passion for hunting and cooking.  On top of not only giving back, but expanding our own understanding of using parts not familiar, or chasing something completely different in a completely new environment.

Justin brings a to the table for his dish breakdown, a Squirrel Chili.  Going with braised squirrel that you pull instead of ground meat.  He goes a red chili route using tomatoes, ancho chilis, and onions all charred on the grill.  Justin also cautions that keeping the spice mild with the squirrel being such a mild meat, and the braising helps keep a usually dryer meat be more moist and tender.  Nick interjects another question about pairing a brew the squirrel and Justin suggests a Pale Ale.  He also adds that across the board with wildgame and beer, that “less is best”.  Selecting a beer that has less body and flavor compared to the protein being served.  His second dish that he would serve to his wife who enjoys seafood is a Tuna Burger.  Using a chunk style and getting a sear on the sides.  Being careful with the patty being that it has limited binders added.   

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John Wallace, @wildgamecook, hails from Ohio, and works for Pheasants Forever and Quail Forever.  John starts out by sharing how he and his sons at one point had 5 whitetails hanging in his garage.  He goes into detail how he approaches the idea of processing your own deer and  how he got into butchering his own game.  He makes the correlation that a self hunted, self processed animal always tastes better.  He also goes through the parts of the deer that are hardest to cut, most finicky, and most work.  That is a professional move here.  Tricks the mind, and saves the fun stuff for last.  Nick also poses the idea, bringing your cutting table up to counter height (36 inches).  Helps keep cutters standing straight up.

John who is an avid summer sausage maker, and no stranger into making meat candy.  Tried the first attempt at making  venison snack sticks this year with success.  While those will be on his holiday platter, John goes into talking about the goose pastrami he makes.  The recipe is from Hank Shaw, and John has added his own flair.  Another waterfowl treat would be a smoked Mallard which is sliced thin.

Another holiday classic is a Wellington, using a strip of tender wildgame and wrapping it in a mushroom stuffing, prosciutto, and puff pastry.  Nick’s favorite sauce to go with is a hollandaise.  A centerpiece on the Huntavore table this year is going to be a whole boneless leg of venison.  Adding a very festive seasoning, tying it up, and I did add a pork backfat cap.  Roasting on charcoal then finishes in a very hot  oven.  On John’s table a venison ham, cured and smoked.  He's also adding a smoked duck and the oddball store bought turkey will join the two.

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Nick elaborates on his archery season and upto the dreaded “deer season shutdown” for thanksgiving.  Nick made the big purchase of a saddle and sticks this year.  Choosing to be more mobile and adaptable.  The Saddle is a Tethrd Phantom, with some borrowed Marine dump pouches, used to hold ammo for the SAW.  The sticks are full length Hawk Helium Sticks, with the stock straps and buckles.  To help with gaining elevation, Nick devised a DIY cinch-strap aider system.  With a loop over the boot and the hook roughly knee height, held together by elastic cordage, this little mod allows 5’8” Nick to stand at 15’-18’ with little effort.  Really stretching, can get to 20’+.

This new system became very valuable as Archery season 2020 presented new challenges of altered food sources, corn cover gone,and a dried up waterhole.  Deer movement had changed and Nick had to adapt.  New stand sites, moving each hunt, and utilizing new, unused access routes made it possible for Nick to be successful on the last day of Archery season.  A 3pt buck came into range at his 5’o’clock.  Nick double lunged the deer and recovered it 30 yds later.  For guys who are introducing their kids to the outdoors, you will enjoy the deer drag now named “Little Colorado”. Traversing a steep ravine, dragging a deer a couple hundred yards, and a pouting 3 year old, who had to be carried.

Following the first week of gun season in Michigan, Nick and his crew had a 6 whitetail deer butchering party.  Several means of take were used; rifle, shotgun, archery, and a 1987 GMC grain truck.  Nick talks about how dividing up the work made it possible.  Along with the note; if you leave your deer to be processed by your buds at the last minute, be ready to lose your tenderloins by being “shot up”.

Dish Breakdown:  Marinaded Heart Tacos

Marinade: *Note this recipe is enough marinade for multiple hearts*

1/2 cup Olive Oil

1/4 cup Lime juice

1/4 cup Fresh Cilantro (2T dried)

Zest of 1 lime

3-4 Garlic cloves

1T Cuman

2T Chili Powder

Cayenne (taste for heat)

2T Salt

2T Cacao Powder

Run it all through the blender till smooth

Butterfly hearts and remove vessels, fat, veins, and silver skin

In a freezer bag, layer meat, marinade. Pull out as much air as possible.

Roll meat and marinade around once an hour, keep refrigerated 8-10 hours.

On a grill or skillet, get to high heat,  sear hearts, browning, and a bit of char is good.  Leave the inside rare to medium rare.

Slice thin, serve with fresh cilantro, diced onions, fresh lime juice (or anything you would like).

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Shane Ball, former professional chef, took his trade to a very high level.  Starting as a kid who wanted to make money and found a dishwashing position,  and worked his way to making food for one of the most notorious chefs in the world.  His travels and training opened his horizons to a world of mixing flavors and preparing high level dishes.  

Shane isn’t all foodie, but also hunts and forages in Alberta, Canada.  He chases many species, but explains that Elk, with the exciting way of calling and chasing is his favorite.  Next to moose, it offers quantity along with the quality of meat harvested.

An earlier episode, we discussed how using some economical knives in your kit, saves cash, but improves your skill as a sharpener.  Shane offers a different perspective, get the pricy knife.  When you’re ready, making the purchase will help in your slicing and dicing.  I’m hard pressed to upscale my butcher’s kit, but my kitchen gear could use an upgrade.

Shane also takes some avenues that i’ve never even thought of.  Like savory oatmeal to serve with venison, I did not expect that.  Looks like my side dish game is getting turned on its head.

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Dan Born, former board member of BHA and still active member, writer, and outdoor enthusiast resides in Southern Minnesota.  His experience from his upbringing and joining the military has shaped Dan for how he approaches the outdoors.  Dan isn't a gear junky, he isn't chasing new equipment from year to year, but his approach is what i'm guessing, a lot like many of us.  “I want equipment that works well, good quality, and fits me and my style of hunting.  Number one on his list is boots.  Put the bulk of the dollars on what keeps you moving.  Good Footwear is key. No matter if it's in high elevation or flat, low swamps.  Good fit, keeps feet dry, supportive.  

Something where money can be saved is in the processing kit.  Dan wrote an article about his outdoor knife roll.  Not a single item eclipses $50.  The items he chose are utilitarian and if get beat up, can get brought back to life quickly, no professional sharpening service needed.  One add that I would put in the kit would be a honing rod or “steel”.  Giving a knife a few strokes on a steel can keep you from having to sharpen as much and save you working as hard or worse, a good sized cut on the hand.  The kit includes knives for large muscles, but also a small perry knife and heavy sheers or small game.  While kits are available pre assembled, there can be a money saving, and a unique flair added to your kit, by making your own.

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Hailing from Harrison, New York, AJ Fusco fights fires and  handles emergencies as a professional first responder.  When hes not battling flames, AJ has a found a niche in the fire company as the resident cook.  Taking night course at the International Culinary Institute, AJ got an understanding about food prep, flavor profile, knifework, and making delicious out of ordinary.  Something as wildgame foodies we could only wish we had.  From course work to in the field, AJ interned at world class restaurants where he was able to gleen techniques from the industries finest.  His liver mousse recipe was learned from April Bloomfield, how much more high level can you get?  

AJ took his talents back to the firehouse and started his side hussle of Fork and Hose Co.  A blog where he would post dishes he created and served at the firehouse.  His little venture grew and his talents landed him on Guy’s Grocery Games (a favorite in my household).  While the show is silly, he was able to not only appear on, but win the prize.  I believe he was going to buy his mom a dishwasher and donate the rest to a charity promoting first responder health.  Fork and Hose Co. is now more than just a blog, but a whole community of firehouse chefs, showing off their talents and promoting firefighter health by helping make some healthy changes at dinner table.

While AJ is not a sportsmen per say, he is a fan of venison and using the deer, nose to tail.  Jump on over to @forkandhoseco for amazing ideas, and http://www.forkandhoseco.com/blog for recipes.

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