This is a new-old episode. Previously unheard footage of Kevin and I in the kitchen talking about whitetail venison while we cut up the front end of my whitetail buck. Then, a few weeks later, in early December, we're in the kitchen out at the farm putting together whitetail breakfast sausage.

These are some good discussions about both dry aging, braising, and cutting up your whitetail venison as well as sausage ideas. Perhaps a few thoughts on these subjects that you hadn't considered...because we hadn't either! We get into the details about salt and fat ratios for the perfect sausage as well as flavours and storage ideas.

I love this episode because Kevin and I are riffing off of one another while we are making sausage. There is some creative energy going on that I appreciate. I know that there are a few tidbits of information in here that you'll build from when prepping your own whitetail venison products this fall.  Let us know what you think! Kevin is over at IG @fromthewildca and www.fromthewild.ca

Visit the Food Afield Podcast website for great member-only benefits!

We're also over at Instagram, Vero and Twitter! #foodafieldpodcast

Something new! We've launched a YouTube channel... "John Schneider's Wild Life". Follow along as John transitions to living aboard a sailboat on the Pacific Coast, living a self-sustainable lifestyle of hunting, fishing, and foraging for wild food.

Please be sure to check us out on Instagram. If we've earned it, give us a follow and share the account with your friends and family.
Another great way to access more of our content is at the website. There are some great how-to articles along with recipes and gear reviews revolving around traditional bowhunting, back-country camping, fly fishing, and other wild food adventures.
Wild food ingredients and how to collect them. Thanks for all of your support!

Subscribe to the Traditional Bowhunter Magazine and when you are at the checkout, place the code "foodafield" for a bonus edition of the magazine.