The Huntavore - Sportsmen's Empire

On this episode of Huntavore,  Nick calls up good buddy from Iowa, Kent Boucher.  Kent recently connected with a giant deer during the short window of a muzzleloader season in Iowa.  Like any good story, it takes twists and turns, and boy does this tale does many.  Nick and Kent also catch up on many different things along the way, encouraging each other and hopefully you to keep hunting, and keep perspective when your own season’s story isn’t picturesque.  A very, let’s keep hunting episode of Huntavore.

In this conversation, Nick Otto and Kent Boucher discuss the challenges of the current hunting season, particularly focusing on the impact of weather and EHD on deer populations. They reflect on the emotional aspects of hunting, including the influence of social media on perceptions of success and the pressure it creates. Kent shares his experiences during the early muzzleloader season, detailing the ups and downs of hunting, including missed opportunities and the importance of preparation and patience. The conversation highlights the journey of a first-generation hunter and the lessons learned along the way. In this engaging conversation, Kent Boucher shares his experiences and insights on hunting, balancing family life, and the importance of patience and understanding the land. He discusses the challenges faced during the hunting season, the thrill of success, and the support from his wife and community. The conversation also touches on the deeper meaning of hunting beyond just the act itself, emphasizing the importance of connection to nature and family. In this engaging conversation, Nick Otto and Kent Boucher explore the unique subculture of hunting in Michigan, emphasizing the importance of utilizing every part of the deer. They discuss creative butchering techniques, the significance of sharp knives, and innovative uses for deer fat, including cooking and soap making. The conversation highlights the value of family traditions and the joy of celebrating the harvest, reinforcing the idea of waste not, want not in the hunting community.

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On this episode Huntavore, Nick is making the best of a current situation.  I’m sure like a lot of busy dad’s, the opportunity to get on hunts has been few and far between.  With only a handful of sits, Nick is biding his time.  While in this hunting purgatory, he has had the opportunity to assist successful hunters.  Two hunters hired Nick to process their 2 New Mexico bull elk.  He goes on his approach and how it is the biggest wildgame process he’s ever done.  Nick also helped salvage a young whitetail buck that his brother in law hit.  A bit of a sobering dose of reality, yet something that can be relatable, on this episode of Huntavore.

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On this episode of Huntavore, Nick gets a hold of Chris Bain, a native of North Idaho.  Chris is on a journey we all dream about, going off grid.  Building our own creature comforts,  getting our essentials in order, and living off the land.  Chris can tell ya, it's a one step at a time process.  Come along on a great discussion about self sufficiency on this episode of Huntavore. 

Chris Bain comes on the podcast and discuss the journey of off-grid living, the challenges faced, and the resurgence of meat hunting. They explore sustainable practices in hunting and gardening, share recipes for cooking wild game, and emphasize the importance of utilizing every part of the harvest. The discussion also touches on emergency preparedness and the infrastructure challenges of rural living, culminating in a shared passion for community and the joys of self-sufficiency.

Takeaways

• Meat hunting is experiencing a resurgence as people seek to utilize their harvests more fully.
• Off-grid living presents unique challenges, including infrastructure and emergency preparedness.
• Sustainable practices in hunting and gardening are essential for self-sufficiency.
• Cooking wild game can be simple and rewarding, with many recipes to explore.
• Community sharing of resources and knowledge enhances the off-grid experience.
• The importance of knowing where your food comes from has grown post-COVID.
• Utilizing every part of the animal is crucial for reducing waste.
• Hunting experiences vary by region, with different species available.
• The connection to nature and self-sufficiency is a driving force for many.
• There is a growing interest in learning how to process and cook wild game.

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On this episode of Huntavore, Nick is joined by the Hardcore Carnivore herself, Jess Pryles.  Jess shares her knowledge of understanding meat and why it's still difficult to get hard evidence on wildgame.  Together they unpack aging, both wet and dry, Using a lactic acid spray, and how different cuts work better with different cooking methods.  Jess also has a special surprise slated for this fall.  Lots of great info on this episode of Huntavore.   

In this conversation, Nick Otto interviews Jess Pryles, also known as the Hardcore Carnivore, about her experience studying meat science at Iowa State University and her expertise in wild game cooking. They discuss the challenges of applying meat science principles to wild game due to the lack of controlled conditions and variability in hunting. They also touch on topics such as the increasing cost of meat, the importance of understanding meat quality, and the role of temperature control in preserving the flavor of game meat. In this conversation, Jess and Nick discuss the importance of properly handling and caring for game meat after a successful hunt. They cover topics such as the hanging process, the use of lactic acid spray, the benefits of aging meat, and the different cuts of meat and how to best utilize them. They also touch on the idea of barbecuing venison and the upcoming show 'Hardcore Carnivore' hosted by Jess Pryles.

• Studying meat science can provide valuable insights into the safety and quality of meat, including wild game.
• Applying meat science principles to wild game is challenging due to the lack of controlled conditions and variability in hunting.
• The cost of meat is increasing, and consumers need to be aware of the factors that affect meat quality.
• Temperature control is crucial in preserving the flavor and juiciness of game meat.
• Understanding the factors that influence meat quality can help home cooks and hunters make informed decisions. Properly handling and caring for game meat is crucial to ensure its quality and taste.
• The hanging process and the use of lactic acid spray can help preserve and enhance the meat.
• Aging meat, whether through hanging or vacuum sealing, can tenderize and concentrate flavors.
• Different cuts of meat require different cooking methods and can be used in various dishes.
• Barbecuing venison can be challenging due to its leanness, but there are ways to make it flavorful and moist.
• Jess Pryles has a show called 'Hardcore Carnivore' on the Outdoor Channel, where she explores different aspects of meat and cooking.

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On this episode of Huntavore. Nick chats with Anna Borgman of Chaos Farms.  Anna and her boyfriend Jesse took a huge leap in starting their own custom exempt shop.  Butchering animals for the community and processing wild game for hunters.  Nick and Anna talk shop for a while, as we hear the story of how Chaos came to be. Nick asks some butchering specific questions as he prepares his garage for deer. Anna lays out what would be ideal for hunters to do, before bringing their animals to processing.  A lot of info here to digest on this episode of Huntavore.

Anna Borgman, owner of Chaos Farm and Butchering in Montana, discusses her journey as a small business owner in the domestic and wild game slaughter industry. She emphasizes the importance of taking care of the meat from the moment of harvest, including leaving the hide on to protect the meat and being mindful of cleanliness. Anna also talks about the challenges and rewards of offering sausage making services and the need for proper equipment like grinders and stuffers. She shares her passion for providing high-quality cuts of meat to her customers and the importance of pre-planning and careful butchering techniques. In this conversation, Anna Borgman and Nick Otto discuss the process of setting up a shop for meat processing. They talk about designing the shop layout, using hoists and cutting tables, and the importance of having a dedicated space for processing. They also discuss the use of chemicals for cleaning and sanitizing, the importance of sharp knives, and the satisfaction of providing high-quality meat to customers. Anna shares her favorite meal, which is slow-braised beef cheeks.

Takeaways:

• Take care of the meat from the moment of harvest by leaving the hide on to protect it and being mindful of cleanliness.
• Invest in proper equipment like grinders and stuffers to make the butchering process more efficient and enjoyable.
• Offering sausage making services can be a profitable addition to a processing business.
• Pre-planning and careful butchering techniques are essential for providing high-quality cuts of meat.
• Understanding the different regulations and inspections for domestic and wild game slaughter is crucial for operating a successful processing business. Designing a shop layout for meat processing involves considering the equipment needed, such as hoists and cutting tables.
• Using the right cleaning chemicals, such as Dawn soap and bleach, is important for maintaining a clean and sanitary processing environment.
• Having sharp knives is crucial for efficient and safe meat processing.
• Beef cheeks are a delicious and underrated cut of meat that can be slow-braised for a tender and flavorful meal.

Listeners can find more information about Anna Borgman and her farm on her Instagram accounts: @annaborgman and @chaosfarmsmt.

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On this episode of Huntavore, Nick calls up good friend Nate Roseveld of the Michigan Wild Podcast.  Nate recently dug in deep to the new Michigan deer hunting regulations on one of his episodes, and Nick wanted to get a better understanding.  From the looks of things, the DNR is in need of some meat hunters.  Does are up, harvests are down, its time we fill those freezers once again, on this episode of Huntavore.

Nick and Nate Roosevelt discuss the upcoming hunting season in Michigan and the recent changes in legislation regarding deer hunting. They talk about the importance of shooting does to manage the deer population and the challenges of getting hunters to embrace doe harvest. They also touch on the concerns about the National Resources Commission making decisions that could impact the deer herd and the need for hunters to adapt to these changes. Overall, the conversation highlights the need for education, communication, and collaboration among hunters to ensure the sustainability of the deer population. In this conversation, Nate and Nick discuss the importance of shooting does in deer hunting. They emphasize the need to make killing does cool again and encourage young hunters to start with shooting does. They also discuss the challenges of managing the deer population, including the impact of CWD and the need for testing before donating deer meat. The conversation concludes with a discussion about their recent pig hunting trip and plans for cooking and sharing the wild pork.

Takeaways:

• Shooting does is important for managing the deer population and maintaining a healthy balance.
• There is a need for education and communication to encourage hunters to embrace doe harvest.
• The National Resources Commission has the power to make decisions that impact the deer herd, and hunters need to adapt to these changes.
• Collaboration among hunters is crucial for the sustainability of the deer population and the future of hunting. Encouraging young hunters to start with shooting does can help them learn and appreciate the importance of managing the deer population.
• Killing does is just as important and meaningful as shooting bucks, and it can contribute to the overall health of the deer herd.
• Testing for CWD and the challenges of donating deer meat can create obstacles in managing the deer population.
• Pig hunting can be a fun and effective way to control the pig population and provide a bounty of wild pork.
• Taking advantage of opportunities to hunt and harvest does can help address the overpopulation of deer in certain areas.

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On this episode of Huntavore, Nick is joined by fellow Sportsmen’s Empire Podcaster, Jeremy Dinsmore.  Jeremy is host of the Antler Up Podcast and hails from Pennsylvania.  The guys first unpack some of the archery season preparations.  Jeremy tells the tale of how he gained back confidence in the stand, a story we can all relate with.  Then we head into the kitchen, where both guys can agree, processing deer to fit your family needs goes a long way, even if that includes mostly grind.  Get ready for a great story, and noteworthy tips on this episode of Huntavore.   

Nick and Jeremy discuss various topics related to hunting and archery. They start by talking about their morning routines and the challenges of maintaining a clean house with kids. Then, they dive into the topic of post-shot processes and the different approaches to processing and butchering game. They also touch on Jeremy's archery setup and the importance of practicing with your hunting equipment. The conversation concludes with a discussion about the recent Mountain Archery Fest event and the benefits of participating in 3D archery shoots. In this conversation, Jeremy discusses what comes after a successful shot in hunting, including field dressing the deer and deciding whether to take it to a processor or process it at home. He shares his experience of last year, where he took three deer to a processor and processed two at home. Jeremy also talks about the different cuts of meat he keeps, such as neck and shoulder roasts, ground meat for tacos and spaghetti, and loins and backstraps for steaks. He also shares his recipe for making jerky and his favorite dish to bring to a potluck.

Takeaways

There are different approaches to processing and butchering game, including using a processor or doing it yourself. Each method has its pros and cons.

Practicing with your hunting equipment, including your bow and arrows, is crucial for accuracy and confidence in the field.

Participating in 3D archery shoots, such as the Mountain Archery Fest, can provide valuable practice and simulate real hunting scenarios.

Building confidence and honing your skills as a hunter takes time and effort, but it's a rewarding journey that leads to success in the field. After a successful shot, hunters need to field dress the deer and decide whether to take it to a processor or process it at home.

Different cuts of meat can be kept, such as neck and shoulder roasts, ground meat for tacos and spaghetti, and loins and backstraps for steaks.

Jerky can be made by brining the meat and then smoking it in a smoker.

A favorite dish to bring to a potluck could be Mississippi chuck roast served on a bun.

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On this episode of Huntavore, we touch on the fundamental question we all have, as people heavily involved with what is on our plate: Where does my food come from?  Nick is joined by chef Adam Diltz, who sheds light on why knowing about his dishes is so important.  Along with health and wellness, it brings an understanding of history and valuing the wholeness of what is presented on the plate.  So come along on this chat, on this episode of Huntavore.

Chef Adam Diltz, owner of Elwood Restaurant, discusses his passion for food and the importance of knowing where our food comes from. He emphasizes the value of using every part of an animal and the cultural shift away from this mindset. Chef Diltz also talks about his involvement in teaching culinary skills to aspiring chefs and the importance of hands-on experience. He shares his approach to cooking fish, including utilizing the head and collar for dishes like hamachi collar and salmon head soup.  Adam Diltz and Nick Otto discuss various ways to utilize different parts of fish and meat to minimize waste and maximize flavor. They talk about making fish soup from fish heads, using fish collars and heads to make fish cakes, and repurposing fish trimmings for salmon tartare. They also touch on the trend of reducing the quantity of red meat and focusing on higher quality cuts, such as grass-fed beef and wagyu. The conversation concludes with a discussion on cooking and enjoying offal, specifically heart dishes.

Takeaways

Knowing where our food comes from and using every part of an animal is important

Culinary education and hands-on experience are valuable for aspiring chefs

Utilizing the head and collar of fish can create delicious dishes like hamachi collar and salmon head soup Utilizing different parts of fish and meat can help minimize waste and maximize flavor.

Fish heads and collars can be used to make fish soup and fish cakes.

Trimmings from fish can be repurposed for dishes like salmon tartare.

There is a trend of reducing the quantity of red meat and focusing on higher quality cuts.

Offal, such as heart, can be delicious and should not be overlooked in cooking.

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On this episode of Huntavore, Nick talks with friend and first ever guest on the podcast, Mike

Fitzgerald. Mike and Nick turn their attention to one of the best summertime celebrations, a fish

fry. The guys break down their methods, both party style and shore lunch. Mike finishes the

episode with a classic Canadian dish that is comforting anytime of year. Get that oil hot, and

have the dipper ready, for this episode of Huntavore.

In this conversation, Nick Otto and Mike Fitzgerald discuss various topics related to

homesteading, fishing, and cooking. They talk about Mike's move to Nova Scotia, his

aspirations for self-sustainability, and his experiences with ice fishing. They also discuss the

different methods of catching gar fish and the challenges of cleaning and cooking them. They

share their favorite techniques for preparing fish fillets, including wet batter and pickle brine

marination. In this conversation, Nick and Mike discuss various techniques and tips for cooking

fish, specifically focusing on fish frys. They cover topics such as brining fish, breading and frying

techniques, the importance of temperature control, and the use of sauces. They also touch on

grilling fish and the Japanese method of dispatching fish called Ikejime. Mike shares his recent

favorite meal of slow-cooked duck legs in French onion soup, served with french fries and

gravy.

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On this episode of Huntavore, Nick is joined by recipe guru, Adam Berkelmans. Adam is the

author of hundreds of recipes and dishes, however our focus isn't on the recipe itself, but a

mastered dish. The guys talk about a couple of their favorites where they have made changes

and different variations to make the dish their own. Mastery is more than following the list, but

tweaking the list, going with your gut, and taking things to another level. Get ready to add a bit

of this, and a pinch of that, on this episode of Huntavore.

The conversation explores the process of mastering a recipe and making it one's own. The

hosts discuss the idea that a recipe is a living thing that can be adapted and changed to suit

personal preferences. They share their experiences of experimenting with different dishes and

making adjustments to create their own unique versions. The conversation also touches on the

importance of persistence and not giving up when trying to perfect a recipe. They highlight the

need to master the basic recipe before venturing into more complex variations. In this

conversation, Nick Otto and Adam discuss the importance of observation and adaptation in

cooking wild game. They emphasize the need to experiment with flavors and techniques to

create unique and delicious dishes. They also discuss the challenges of cooking older animals,

such as roosters, and provide tips for making them tender and flavorful. Adam shares his

expertise in cooking wild game and offers resources for further exploration.

Takeaways

A recipe is a living thing that can be adapted and changed to suit personal preferences.

Mastering a recipe involves making adjustments and experimenting to create a unique version.

Persistence is key when trying to perfect a recipe.

It is important to master the basic recipe before venturing into more complex variations.

Observation and adaptation are key in cooking wild game

Experiment with flavors and techniques to create unique dishes

Cooking older animals, like roosters, can be challenging but rewarding

Use resources like websites and podcasts to learn new recipes and techniques

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