The Huntavore

On this episode of Huntavore, Nick and his buddies have a standing tradition of a one night only deer camp at a cabin in the woods.  The night is as much about getting together as it is actually hunting for deer.  Hitting whitetail season hard in archery, the more social and less stressful feel of firearm season is a reprieve.  Along with a healthy dose of beer and booze, the food spread is always a winner.  This year, the archery killed deer hearts were marinated and seared for tacos.  New adds were bear sausage and backstrap from Mitchell Shirk, and wild boar bacon.  All were huge wins with the crew.  The second event was a needed cut night at Huntavore HQ.  5 does taken by the group, and lots of processing was needed.  Each guy had a set plan for how they wanted their deer done.  Some wanted more roasts and steaks, and others wanted mostly ground material for sticks and sausage.  I kept my deer back for cutting with my son, and more “fancy” cuts.  The experience of cut night is both an amazing night of fun and laughs, but also a bit of slip in quality of cutting.  It's a balancing act, you want to get the most out of the harvest, but you also want to harvest as much of the fun as possible.

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On this episode of Huntavore, Nick is #sorrynotsorry for calling out your freshly cut venison tomahawk steaks.  Like our popped polo collars from highschool, the cut needs an update.  First Nick walks through some best practices to get a proper Tomahawk on the plate.  Then he offers his update to the cut by taking advantage of the colder season to make it into a crusted roast that will be sure to elevate your hard earned wildgame.  Get ready to sharpen up that tomahawk on this episode of Huntavore.

Maybe Nick is leaning on a bit of click-bait on the subject,  Tomahawk style steaks gained popularity in the early 2000’s after a restaurant in New York began serving the cut.  Since then it's been a huge boom by BBQer’s and grillers.  Wasn’t long before the wildgame boys jumped in with cutting their own from deer and elk.  Couple tips when cutting your own are; leave as a larger 4-5 rib roast, and cut portions after resting,  clean the bones completely of meat and tissue; during roast and sear, wrap the bone in foil to keep brilliant white.  In Nick’s opinion the updated version is kept as a roast, and crusts the outside.  After quickly searing the meat and resting, use dijon mustard as a binder and apply your crust mixture before finishing in a slow oven.  A crust mix Nick used was; pistachios, panko bread crumbs, parmesan, salt, and pepper.

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On this episode of Huntavore, that time old topic of; what are you keeping from the gut pile comes up.  Nick employs the help of Poldi Weiland, a traditionalist foodie, homesteader, and host of the Year of Plenty Podcast.  Poldi gives some points in why adding organ meat into our everyday diet is worthwhile.  In addition, the guys open up about bone stock and its uses more than just soups and stews.  So get ready to dig a little deeper, and maybe keep an extra something from this episode of Huntavore.

Poldi Weiland joins in from the great state of Montana.  Born German, Poldi has been back and forth a few times and has experience with hunting cultures both in the Old world and new. After a brief run through of German hunting culture, NIck notices some similarities of traditions held here in the states.  The guys then dig a bit deeper as Poldi explains how organ meat isn't a fad, but honest to goodness real food, for an everyday diet.  In Poldi’s case its more important to get it down than to fluff it up and fancify it.  Mixing it into ground, or even just taking small portions at face value is how he does it.  Bone broth has also been an interest of Nick’s  and Poldi explains the benefits of adding broth or stock to an afternoon drink instead of another coffee.  If you enjoy this conversation, please check out the Year of Plenty Podcast with Poldi Weiland.

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On this episode of Huntavore, Nick is ecstatic about his recent big buck kill.  He doesn’t hold back on the details and drama of that Saturday here in early October.  So sit back and enjoy a good ol’ buck story on this episode of Huntavore.

How about that!  13 years of hunting a small farm in Michigan that butts up to state land, and Nick finally connects on a brute!  Taking tips and tricks along the way, connecting encounters, and learning from close calls, came together in early October.  Without spoiling the story, Nick had a plan for the hunt, and was going to stick with it.  Like any good story, a few obstacles got in his way, and he had to overcome adversity.  Ultimately this story includes friends, family, and bonding with his boys.  Hope you enjoy my tale of the Michigan 8 point that DIDN'T get away.

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On this episode of Huntavore, Nick tries to get to the bottom of a few cast iron myths that have been circulating around the internet.  Smooth vs rough finish, expensive vs cheap, and folks still think using soap is ok.  Kyle puts these myths to bed along with a ton of info about our favorite cookware.  So preheat that skillet, and let the facts cook on this episode of Huntavore.

Kyle Seip has been around cast iron and metals most of his life.  Now he finds and restores vintage cast pieces both as a hobby and side business.  Kyle talks briefly about his process in using electrolysis on gunked up pans, and how a simple oven clean feature can help you start over on a damaged seasoning.  He Al breaks into several questions about cast iron and how in the long run, cast iron is far superior to any new modern material. The whole conversation is a great informative piece on care and use of your current and future cast iron pieces.

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On this episode of Huntavore, Things are down to the wire on opening day for whitetails.  Weapons are checked, packs are loaded, and preparations for butchering that animal have been arranged, right?  If DIY hunts are your thing, then lets take it to the full circle in bringing the animal to the plate.  Nick hopes to challenge and encourage folks looking to process their own deer this year.  He answers some questions sent in that would be helpful to anyone taking on one of the most primal, yet intimidating parts of acquiring one's own meat.  So rinse off that butcher block, and put an edge back on those knives.  We’re talking processing on this episode of Huntavore

Hours of research, digital scouting, and preparations go into a DIY hunt.  Going the distance in finding the animal, putting on a stalk and perfectly placed shot is a huge accomplishment.  Yet, too many times the final task is dropped off for someone else to do.  The most primal, arguably the most intuitive, but understandably the most intimidating part.  Processing your own game.  Reasons can stack up why our trophy gets dropped off at the butchers.  There is no time, I don’t have the equipment, or I don't know how.  You can tell me when that buck shows up on a ridge in daylight and what he's eating with a single piece of equipment that costs a couple hundred dollars.  You can also tell me you put a 40 yd shot on him with a thousand dollar bow, from a tree stand or saddle more engineered than the original space shuttle.  But you also get nervous about a whole leg laying on your table.

Mission here tonight is to encourage some ownership in our harvest,  try something we may not have any experience in, and answer some questions about tackling this feat.

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Huntavore Butchering Videos:

https://youtu.be/KJRBqtxle5k?si=BQvn6F2m6_NzP7Ja

https://youtu.be/4j0avHEgf1k?si=Uqd9cGD8mfmzz8Nz

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On this Episode of Huntavore, September is here and the final push to season opener for whitetails is here upon us.  Nick walks through his archery equipment and how he checks the condition of very vital gear.  Later he breaks down the contents of a recovery bag and his own kill kit for making life easier and cleaner when bringing home the harvest.  Lots of good tasks to add to your to do list on this episode of Huntavore.

Nick starts out with a run through of his archery setup; saddle, sticks, platform, bow, & arrow.  Getting the stand pieces organized, and essential parts checked for damage or wear is a priority at the moment.  Only real change this year is switching to a framed pack.  He purchased the F1 Mainframe with two batwing pouches.  While it’s not been tested in the whitetail woods, the pack served Nick very well chasing elk.  Light and study, modular and expandable, Nick hopes for more stability than his frameless pack.

Kill bags can range from full kits in the deep wilderness, to a sealable freezer bag with a few essentials.  Preparing for success can make the recovery process a whole heck of a lot easier.

My whitetail kill kit:

All fits in Quart sealable freezer bag; 3’ x 3’ folded plastic sheet or contractors bag, Gallon sealable freezer bag, Gloves, 2 blue shop towel sheets, A folding replaceable blade knife, Length of paracord.

Tossed in the pack pocket: Fixed blade, bull nosed gut hook knife,Hoof shackles/ drag rope

Elk or deep woods add ons:

Bigger ground cover, Honing stone/steel or sharpener, Another knife, Bone saw, Game bags, A bit more length of paracord

Items to consider:

Butt out II, Roll of TP, Game Cart/electric bike saddle bags, Meat hauler pack

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On this episode of Huntavore, Nick is joined by fellow Michigander and new Host on MichiganWild Podcast, Nate Rozeveld. Nate is a family man who lives and breathes the outdoors. Nate has conditioned his life around seasons, so he can maximize the right time. The guys talk about several topics, and eventually settle on the meat vs antler chat, where they are able to agree some very foundational terms. Nick of course dives into whether Nate processes his game or takes it in, and is quite impressed with how Nate handles his shoulders. So dive into the great chat about hunting in Michigan, on this episode of Huntavore. Nick is joined by Fellow Sportsmen’s Empire Host, Nate Roseveld. He comes to us from the Michigan Wild Podcast and hopes to bring some excitement to feed. Nate has his fingers in many different things that keep busy outdoors. Having a passion for small game and running dogs, of course chasing mature whitetails, and is contemplating upping his angling, Nate has his hands full of topics to talk about. Nick was impressed that Nate, when given the chance, will process his own venison. Being a bit of a novice in the kitchen, Nate does enjoy making meat sticks and jerky. A meat treat guy at its finest. While he does skit the chance to make some hard earned wild game for his fellow hosts in the Emperor’s Table Pot Luck with chicken wings, Nate delivers on his use of shoulders. Smoking first and wrapping at the end, Nate gives a taste of how we all could approach those whitetail front quarters. You can catch Nate on the Michigan Wild Podcast, on Sportsmen’s Empire.

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On this episode of Huntavore, Nick sits down with Jeremiah Doughty, the man behind From Field to Plate.  Jeremiah and Nick have very similar views on wildgame and life even though they are on opposite sides of the country.  Jeremiah shares stories from the field, and his passions around food.  This episode is an absolute must listen as we prepare for our upcoming seasons,get ready to be fired up  on this episode of Huntavore.

Jeremiah Doughty is a return guest on the show. Jeremiah is the mind behind From FIeld to Plate, all kinds of content surrounding wildgame and how to prepare it.  Nick and Jeremiah chat about some of the foundations of why they hunt.  The pursuit of real food they feed their families.  Sometimes the simple truth gets overlooked, and this chat is a refreshing reminder as we prepare gear, weapons, and make room in the freezer.  Are you preparing for the “after the shot” work as much as the scout?  While this episode doesn't have any specific recipe focus, the idea of gleaning “just another meatball”  off your kill is important.  Full utilization takes effort, creativity, and time.  For more from Jeremiah, check out his material at fromfieldtoplate.com

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On this episode of Huntavore, Nick has been placed on injured reserve for a few days due to a procedure.  While he's icing up, Rob Chippone joins the show to share some tricks or moves when frying fish and cooking whole piglets.  Rob is a big fan of the sous vide and we brainstorm how using that can prepare all kinds of meat for an outdoor intactactive barbecue.  Join us on an inspiring chat, on this episode of Huntavore.

Nick is recovering from his vasectomy, which after an attack from kidney stones last fall, was a total cakewalk.  Rob joins in from his new home is South Carolina, where the guys talk a bit about fishing.  Rob likens being a sportsmen to jujitsu as in, the martial art has belts that show your progression, and how it’s about understand over who you beat.  Same goes for hunting and fish.  You earn your stripes not for the particular size of deer, but for what you know.  Conversation also jumps onto fried fish, and the many ways I can change up the same old same.  Think about Coconut Perch, I know right.  On top of that, the guys talk about how sous vide is not a one trick pony.  And Nick dreams about a Shish kabob around a smokeless fire ring.

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