The Huntavore

Today Dustin and Nick reintroduce themselves to the new Sportsmen's Nation audience. The guys check on the vision, mission, and goals for the Huntavore podcast. Also they get into some current events and whats coming down the pipeline from Huntavore.

Show Notes

​Be sure to check out the Hutavore Recipes on their blog on the Sportsmen's Nation

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The polar vortex has smacked Michigan with record lows. What better time to think summer and talk grilling. Adam Golias from Golias Grills joins us to talk all things grilling: History, Setups, techniques, and a recipe that would help any grill meister.

Instagram: Goliasgrills

Grilling Renaissance in America

Heat sources: Charcoal vs Gas

Charcoal Types

Meat Choices

Get To Know Your Grill and Know your Fuel

Aspirations for use Caul Fat

Adam’s Stinky Cheese Reduction

Crumble the cheese and heat in a pan on medium. Pour on enough whipping cream to get a sauce consistency. stir until desired smoothness is achieved (best to have some cheese chunks left)

57:40 Emergency Alert! Consumers of Michigan had a Natural Gas Fire. All Residences using Natural Gas had to lower their thermostats to 65. What a Perfect Storm!

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Dustin has a great day on the ice and the guys set up for a comparison of vac seal vs froze in water.  Recent dishes are talked about and Nick makes 2 flavors of jerky to try.  All that and more in todays episode.

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Nick was invited along on a michigan pheasant hunt.  He lays out the details of the hunt with his friends Judd and Ben.  Later, he recounts the hunt and some of the steps necessary to prepare the birds for a fully flavorful meal.  Where is dustin you ask?  probably checking the ice, still to thin around here for any kind of ice fishing yet.

Field Care and Prep of Pheasant

Hanging birds feathered and guts in.

All a matter of taste:  fresh=mild  aged=uniqueness

Hank recommends a week for older/wild birds. 1-3 days for younger/pen raised birds 50 to 55 degrees

Plucking: tedious.  Skin so thin that 3-4 feathers is the max to not tear the skin.

Why pluck?  Natural fat of the bird=more pheasant flavor

Treatment of MY birds:

24 hour hang from the foot,  smile string tied to a shelf rack and a double loop in an uninsulated garage (low to mid 30s)

2 roosters skinned for mounts 4 birds plucked and gutted.  Another couple nights in a fridge before being vac sealed and froze down for later.  With the exception of 1.

Dish 1:  Roasted Pheasant Crown.

Separate the top, the breast, from of the carcass.  Vac the back and neck to make stock and soup.  Leg quarters vac and froze for later braising/confit

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Nick and Dustin close down their 2018 deer season by talking muzzleloading and late archery season sits,  the guys also dive into some venison dishes, their take-aways from the recent interviews, Buzzardry 101, salvage tags, and dustin breaks down his ice fishing setup.

A very relaxed episode, so enjoy.

Deer Season 2018 closure

Last Sits Muzzleloader

Veni cooking

shanks

smoked venison

Stock

Touch on previous interviews

Salvage Tags  Buzzard 101

Ice fishing

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Hank is an author, chef, and true wild edibles visionary. His take on wild game has elevated it to 5 star status, yet can be prepared on any night of the week. Nick sits down with Hank and merely scratch the surface of preparations and techniques for cooking wild game.

Hanks Website: huntgathercook.com (you can find his books here)

Facebook Forum: Hunt Gather Gook (closed group, just tell em that Huntavore sent ya)

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Nick sits across the block from a master at the butchery craft, Scott Rea.  Award winning GameButcher and GameHero in the UK, he talks the ins and outs of cutting up your query and taking your butchery to the next level.

Scott Rea Project - You Tube, Facebook, Instagram

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The guys reunite after some hard hunting and working some overtime.  Nick tells the story of his archery harvest, and guys discuss deer checks, gun season, and slow cooking

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Dustin got a BUCK!  A beautiful Michigan 8.  On this episode, the guys breakdown the deer, along with the story of the hunt.

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Dustin and Nick share their season's first hunts, their small game efforts, and get into the details of grinding some good burger.

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