Nick calls up the Recreational Chef, Nate Judice. Nate is from Baton Rouge and has an obsession with creating amazing meals in the kitchen of the game he gets. What better guest to play a game of Buy it, Borrow it, Bury it with all the latest and greatest kitchen appliance fads. After breaking down what they would keep and trash, Nate serves some great recipes to try here in the thick of winter. All this on the next episode of Huntavore.

Nick sits down with the creator of Wilde Spice Co. David Rade. Dave sent Nick a few packets of his Backcountry blend which were put to work on some prized venison. The guys talk about the effort that went into procuring the ingredients, his gamble in using tellicherry peppercorns, and how the packaging makes it suitable to toss in the pack and bring flavor on any backcountry adventure. Dave being a west coaster tells some stories of chasing big game, and how pronghorn freezer burritos are a perfect meal after a surf session. All this and more on the next episode of Huntavore.

Nick reached out to the creators of Tappecue. A stand alone meat probe thermometer, with a sophisticated soul, using software and wifi connectivity to create a new level of temperature control on pretty much any cooking unit you already own. Whether its a large primal cut of domestic, or a prized piece of wild game, gaining accurate control of your cook temp brings peace of mind in delivering a top notch meal. So settle in, and listen to a true family story, of creating an innovating product right here in the USA.

Nick is joined by the Editor-in-Chief of Harvesting Nature, Justin Townsend. Together the two guys talk about ringing in 2021 with New Year’s Resolutions for Sportsmen. The list not only includes branching out in the kitchen, expanding our species list, but also volunteering to help the wild places we all know and love. Justin finishes out by breaking down a squirrel chili that will get you excited about chasing bushy-tails and a Tuna Burger that will have you chartering a deep sea adventure. All this and more on this episode of Huntavore.

Nick is joined by John Wallace, an ace wild game cook, and works for Pheasants Forever and Quail Forever. The guys chat about how John ended up with 5 whitetails and how he processed them all at once in his garage. They also dive into holiday dishes with wildgame, from platters to center pieces. I hope this conversation gets you in the holiday mood to make your wild game festive.

Settle in everyone for a little storytime. Nick shares the ups and downs from his experience of the 2020 Whitetail season in Michigan. From what went good, to what went bad, and how the whole story wraps around taking a last day archery meat buck. He goes into detail on the after gun opener, 6 whitetail butchering party and why it's important to be present when your deer is being processed. Nick finishes with a dish breakdown of his own, Heart Tacos. All this, and more, on the next episode of Huntavore.

Nick is joined by former professional chef, Shane Ball. Shane left the fast paced, intense world of high end culinary and started the instagram handle @thecouchcook. The guys cover a whole host of topics from hunting opportunities in Alberta, how its both important to get a high dollar knife, and have timely maintenance on your most used cutlery, to why as hunters and cooks we need not become specialized, but expand our utilization and preparation to take our wildgame to the next level. In addition, Shane hits us with some mind blowing tips in the kitchen. So get those notepads ready, here we go.

Nick sits down with Dan Born; conservationist, all around outdoorsman, and contributing writer for Sportsman’s Nation. The two guys chat about a whole host of topics, from trying not to be caught up in the hunting gear frenzy, to how to serve wild game to family members with strict diet rules. The guys also unpack Dan’s Knife Roll, how his set of processing gear won’t break the bank, yet has him not lacking when breaking down animals, large or small. So settle in for a fun conversation.

Nick is joined by AJ Fusco, a trained culinary chef and professional fire fighter out of Harrisson, New York. AJ has mixed his passions of cooking and first responding into a Blog titled Fork and Hose Co. His once little start up to post his dishes, has become a nationwide showcase of America’s Bravest showing off their culinary skills and being an advocate for improving the health of Firefighters. Sound the Alarm and buckle up, this episode is Hot!

You’re invited to a little fireside chat with Nick, as he unpacks a few opportunities with the Liver. Starting out, he debunks some of the misconceptions of liver and it make up, and transitions into prepping the organ for a delicious meal. Have a sore spot for liver in the past? Nick also offers a couple recipes that might just bring liver back into your diet, and leave less out in the gut pile. Excellent food for thought and informative episode coming at ya.