Summary

In this conversation, Justin Townsend and Adam Berkelmans explore the creative and experimental aspects of cooking, particularly focusing on unique roasts that combine various meats. They discuss the idea of a 'Frankenstein roast' and encourage adventurous cooks to embrace the unexpected in their culinary endeavors.

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Links:

Adam’s Guide to Making a Venison Sirloin Tip Roast

Brad Trumbo’s Guide to Making a Sous Vide Venison Roast

Dustyn Carroll’s Recipe for a Slow Cooked Venison Shoulder Roast with Veggies

Justin’s Guide for Making a Neck Roast in the Slow Cooker

Chase Waller’s Wine-Braised Antelope Shoulder Roast Recipe

Justin’s Indigenous-Inspired Recipe for Juniper Braised Arm Roast with Wild Mushrooms and Hominy

Justin’s Guide to Making the Best Mississippi Pot Roast from Scratch - No Store-Bought Fillers!

Justin’s Citrus Smoked and Braised Venison Shanks

Natalie Auer’s Marry-Me Venison Shank Osso Buco

Don’t Forget New Years! Justin’s Hoppin John with Venison Shank

Amanda Altman’s Venison Wellington Recipe

Jeff Benda’s Jackalope Wellington Recipe, Made with Pronghorn and Jackrabbit

Brandon Dale’s Beer Can Smoked Venison Crown Roast Recipe

Adam’s Guide to Making a Turducken

Brandon Dale’s Teriyaki Glazed Duck

Quincy Milton’s Smoked Duck with Apple Maple Mop Sauce

Amanda Altman’s Spicy Pomegranate Glazed Duck

Adam’s Guide to Spatchcocking, Dry-Brining, and Roasting a Turkey to Perfection

Matt Dollenbacker’s Recipe for Smoked Carp Dip

Dustyn Carroll’s Recipe for Mushroom Stuffed Venison Tenderloin

Adam’s Recipe for Seared Mallard Breasts with Stewed Plums

Danielle Prewet’s Dijon Roasted Hungarian Partridges

Justin’s Wild Turkey Breast Kiev

Adam’s German Christmas Goose Breast for Two Recipe

Justin’s Roasted Quail with Corn Bread Stuffing

Adam’s Beer-Braised Goose Legs on Egg Noodles with Red Cabbage

Ben Burgholzer’s Pan Roasted Halibut Over Wild Mushroom Risotto

Lindsey Bartosh’s Venison Steaks with Whiskey Cream Sauce

Justin’s Seared Duck Breast with Pumpkin Cream Rigatoni

Lindsey Bartosh’s Pheasant Pumpkin Cornbread Stuffing

Gunnar Emberg’s Wild Game Sausage Stuffing

Adam’s Hen of the Woods and Wild Rice Autumn Salad

Adam’s Baked Wild Mushroom Rice

Adam’s Baked Black Walnut Brie in Puff Pastry

Adam’s Guide to Making Your Own Spruce Tip Syrup

Brandon Dale’s Recipe for Wild Sumac Negronis

Takeaways:

Culinary experimentation can lead to unique and memorable dishes.

Combining different meats can create exciting flavor profiles.

Creativity in the kitchen is essential for culinary growth.

Not every experiment will succeed, but the journey is valuable.

Embracing the unexpected can lead to culinary fame.

Beginners should start with simpler recipes before experimenting.

The concept of a 'Frankenstein roast' embodies kitchen creativity.

Cooking is as much about science as it is about art.

Adventurous cooking can inspire others to try new things.

Every great chef has had their share of kitchen failures.

Keywords:

Cooking, culinary experimentation, roast, kitchen science, venison, elk, antelope, caul fat, creativity in cooking

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Summary

In this episode, Justin Townsend and Adam Berkelmans dig into the ancient first bite traditions of hunting—those raw, fire-lit moments when hunters taste the animal they’ve just harvested. They explore the history, meaning, and modern interpretations of eating heart, liver, or tenderloin in the field, weaving in cultural rituals, practical cooking tips, and stories that reveal why this primal meal still matters today.

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Links:

The Perception of the Environment

The Best Venison Heart Recipe: Japanese-Inspired Heart Skewers

Curried Steak and Kidney Pie

Making Memorable Meals in the Field

Egyptian Duck Liver Sandwiches (Kebda Eskandarani)

Takeaways:

The first bite after a hunt is more than a meal, it’s a moment of gratitude, connection, and respect for the animal and the land.

Across time and cultures, hunters have shared this ritual, turning survival into ceremony and instinct into reverence.

Ancient traditions from the Arctic to Africa reveal that eating first is both a form of nourishment and a homage to the hunt itself.

The practice carries four meanings: practicality, honor, connection, and gratitude.

Organ meats, such as heart and liver, spoil quickly, making them both a practical and symbolic choice for the first meal.

The act of eating first honors the hunter’s effort and courage while recognizing the life taken.

It also deepens the connection between hunter, animal, and environment, reminding us that hunting is part of a shared cycle.

Gratitude transforms the meal into a moment of reflection, reinforcing respect over pride.

Modern hunters continue the ritual through simple, fire-cooked meals in the field.

A tenderloin or heart sizzling over a campfire carries as much meaning today as it did thousands of years ago.

These first meals are often cooked with minimal tools—just salt, oil, and flame, proving that simplicity carries the most authenticity.

A fresh-cut organ or tenderloin eaten outdoors becomes a lasting memory of the hunt and a story worth retelling.

The episode also explores how social media and trophy photos can blur the line between respect and display.

Cooking in the field brings the focus back to purpose, humility, and connection instead of validation.

Adam and Justin share their own first-bite experiences, from heart skewers to quick tenderloin tacos, proving that ritual and flavor can coexist.

They encourage hunters to start or revive their own first-bite traditions, turning every harvest into a meal that matters.

Keywords:

Gall, taste, unconventional flavors, food science, culinary exploration

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In this conversation, Justin Townsend and Adam Berkelmans explore the haunting aspects of wild food, sharing real-life horror stories that highlight the dangers of foraging and hunting. They discuss the importance of caution, the role of superstitions and cultural taboos in hunting practices, and how these beliefs often stem from historical survival strategies. The conversation delves into the intersection of science and folklore, emphasizing the need for respect towards nature and the lessons learned from past generations.

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Articles:

The Little Dangers

Alpha-Gal Syndrome: The Red Meat Allergy from a Tick Bite

Takeaways:

There's something ancient about the fear we feel in the dark woods.

Real stories of misidentification, misfortune, and mystery exist in wild food.

One error in the wild can end everything.

Ciguatera poisoning is a hidden danger in seemingly perfect fish.

The wilderness doesn't need monsters to strike fear into you.

Superstitions and rituals in hunting can provide a sense of control.

Cultural taboos often have roots in survival science.

The wild has rules that are written in blood, not ink.

Respect for nature is crucial for survival in the wild.

The importance of caution cannot be overstated when foraging or hunting.

Chapters:

00:00 The Ancient Fear of the Dark Woods

01:03 Real Wild Food Horror Stories

02:10 Tales of Misfortune and Mystery

05:39 The Hidden Dangers of the Wilderness

09:34 Superstitions and Rituals in Hunting

10:48 Cultural Beliefs and Food Traditions

15:59 The Influence of Nature on Hunting Practices

22:22 The Influence of Moon Phases on Hunting

24:21 Rituals and Superstitions in Hunting

27:28 Cultural Taboos and Their Origins

30:22 Survival Science Behind Food Taboos

33:29 The Thrill of Dangerous Foods

36:23 Respecting Nature and Ancestral Knowledge

39:21 The Importance of Caution in the Wild

41:43 Spooky Stories from the Field

Keywords:

Wild food, hunting, folklore, superstitions, nature, food safety, horror stories, cultural taboos, survival, respect for nature

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This episode explores the world of invasive edible plants and fungi, focusing on species like garlic mustard, kudzu, Japanese knotweed, and burdock. The hosts discuss their origins, ecological impacts, and how to responsibly forage and prepare these plants for sustainable meals. The conversation emphasizes the importance of proper identification and safety when foraging, while also sharing cooking tips and recipes. In this conversation, Justin Townsend and Adam Berkelmans delve into the world of foraging and cooking with invasive species. They explore the culinary potential of burdock, dandelions, Himalayan blackberries, and golden oyster mushrooms, discussing their flavors, nutritional benefits, and recipes. The discussion emphasizes the importance of culinary conservation and how foraging can contribute to ecosystem health.

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Recipes:

Wild Greens Mac and Cheese

Stuffed Kudzu Leaves

Barbecue Dolmas Stuffed with Bacon Beef and Cheese

Japanese Knotweed Cake with Streusel Topping

Summer Wild Vegetable Tempura
How to Make Dandelion Jelly

Dandelion and Zucchini Fritters
Stewed Dandelion Greens with Chickpeas and ‘Nduja
Venison Steak with Blackberry Sauce and Corn Salad

Cacio e Pepe with Wild Pork Sausage and Oyster Mushrooms

Takeaways:

Invasive plants can be turned into sustainable meals.

Garlic mustard is edible at every stage of growth.

Kudzu grows rapidly and is edible in various forms.

Japanese knotweed can be used in desserts and jams.

Burdock root is rich in fiber and antioxidants.

Proper identification is crucial when foraging.

Invasive species can have significant ecological impacts.

Foraging can help control invasive plant populations.

Cooking with invasive plants can be delicious and eco-friendly.

Community resources and local foraging groups are invaluable. Burdock requires effort to harvest but is versatile in cooking.

Dandelions are nutritious and can be used in various dishes.

Young dandelion leaves are best for salads, while mature ones are great sautéed.

Dandelion jam is a delightful treat reminiscent of sunshine.

Himalayan blackberries are delicious but invasive, dominating the West Coast.

Eating invasive species is a form of stewardship for the land.

Culinary conservation encourages conscious eating and seasonal food sourcing.

Chapters:

00:00 Introduction to Invasive Edibles

01:20 The Impact of Invasive Plants

03:15 Garlic Mustard: The Ecological Villain

11:25 Kudzu: The Vine That Ate the South

18:00 Japanese Knotweed: A Destructive Invader

25:11 Burdock: The Versatile Root Vegetable

27:36 Exploring Burdock: A Culinary Gem

30:00 Dandelions: The Ubiquitous Superfood

39:41 Himalayan Blackberries: A Sweet Invasive Delight

45:01 Golden Oyster Mushrooms: A Culinary Invasion

50:02 Culinary Conservation: Eating for the Ecosystem

Keywords:

Invasive plants, edible plants, foraging, ecological eating, sustainable meals, garlic mustard, kudzu, Japanese knotweed, burdock, wild foods, burdock, dandelion, Himalayan blackberry, golden oyster mushroom, invasive species, culinary conservation, foraging, wild food, sustainability, nutrition

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In this conversation, Justin and Adam explore the world of casseroles, focusing on their historical roots, techniques for making them, and how to incorporate wild game and foraged ingredients. They discuss the importance of moisture balance, layering, and toppings in creating the perfect casserole, as well as share creative recipes and the concept of side sauces to enhance the dish.

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Recipes:

Wild Game Cast Iron Enchiladas

Curried Venison Hunter’s Pie

Pork and Chanterelle Casserole

French Onion Chicken of the Woods Casserole

Smoked Gouda, Ham, Potato, and Leek Casserole

Takeaways:

Casseroles are a comforting dish with deep historical roots.

Moisture balance is crucial for a successful casserole.

Layering ingredients properly enhances flavor and texture.

Wild game can add unique flavors to casseroles.

Mushrooms can serve as a meat substitute in casseroles.

Wild rice is an excellent base for casseroles.

Season every layer of the casserole for balanced flavor.

Casseroles can reflect seasonal ingredients and foraging.

Creative toppings add texture and visual appeal to casseroles.

Side sauces can elevate the casserole experience.

Chapters:

00:00 The Comfort of Casseroles

02:45 Historical Roots of Casseroles

05:33 Casserole Techniques and Tips

11:42 Incorporating Wild Game into Casseroles

17:48 The Role of Sauces and Seasoning

29:21 Casserole Techniques and Tips

32:10 Incorporating Game Birds in Casseroles

34:29 Wild Fish in Casseroles

36:36 Using Wild Mushrooms Creatively

41:43 Wild Edibles and Seasonal Ingredients

43:52 Key Takeaways for Perfect Casseroles

45:02 Recipe Highlights and Innovations

Keywords:

Casseroles, wild food, cooking techniques, comfort food, historical recipes, wild game, culinary tips, casseroles recipes, food history, foraging

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Summary:

This episode delves into the world of invasive birds, exploring their ecological impact and culinary potential. Justin and Adam discuss various species, including rock doves, Eurasian collared doves, songbirds, and waterfowl like snow geese and mute swans. They share insights on cooking techniques, flavor profiles, and sustainable practices for harvesting these birds. The conversation emphasizes the importance of viewing invasive species as a resource and encourages listeners to experiment with historical recipes and modern cooking methods.

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Recipes:

Breaking Up with Dove Poppers: Why It’s Time to Move On

Buttermilk Fried Dove & Waffles with Spicy Bourbon Maple Syrup

Retro Recipe: Sous Vide Peking Dove with Pickled Veggies

Sweet and Spicy Jalapeño Quail or Doves

Roasted Doves and Maitake with Poblano Cream Sauce on Grits

Tandoori Dove with Cilantro-Yogurt Sauce

Takeaways:

Invasive species can be a resource if harvested responsibly.

Rock doves and Eurasian collared doves are common invasive birds in North America.

Both doves are edible and can be prepared in various ways.

Cooking techniques vary based on the age and type of bird.

Songbirds like house sparrows and starlings are often overlooked as food sources.

Mute swans are invasive and can be managed through hunting.

Snow geese are abundant and provide high-quality meat.

Cooking methods for waterfowl include roasting, braising, and grinding for sausage.

Upland birds like pheasants are often introduced and considered game birds.

Historical recipes can provide inspiration for cooking invasive species.

Chapters:

00:00 Introduction to Invasive Species and Their Culinary Potential

02:53 Doves: The Rock Dove and Eurasian Collared Dove

05:55 Flavor Profiles and Cooking Techniques for Doves

08:44 Exploring Other Invasive Birds: Songbirds and Their Edibility

11:25 Harvesting and Cooking Techniques for Songbirds

14:36 Creative Recipes for Dove and Songbird Dishes

17:27 Culinary Traditions and Historical Context of Eating Invasive Birds

32:05 Exploring Urban Wildlife: Pigeons and Sparrows

34:03 The Invasive Mute Swan: A Threat to Native Species

34:29 Snow Geese: Conservation and Culinary Delights

38:20 Canada Geese: The Resident vs. Migratory Debate

41:31 Flavor Profiles of Waterfowl: Snow Geese vs. Canada Geese

46:07 Cooking Techniques for Waterfowl: From Plucking to Braising

51:17 Upland Birds: A Culinary Perspective

53:49 Peacocks: The Ornamental Bird with Culinary Potential

57:39 Final Thoughts on Invasive Birds and Cooking Techniques

Keywords:

Invasive species, hunting, cooking, doves, pigeons, songbirds, waterfowl, recipes, ecological impact, sustainable eating

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Summary

In this episode of the Wild Fishing Game Podcast, hosts Justin Townsend and Adam Berkelmans explore the concept of breakfast, emphasizing the importance of incorporating wild foods into morning meals. They delve into the history of breakfast, personal cooking preferences, and the art of sausage making, while also discussing creative ways to prepare hashes, pancakes, and grits. The conversation highlights international breakfast inspirations and encourages listeners to think outside the box when it comes to their breakfast choices.

Takeaways

Real breakfast is about wild ingredients and creativity.

Breakfast has evolved from a necessity to a modern concept.

Historical breakfasts varied greatly by culture and class.

Sausage making allows for creativity with wild game.

Bacon can be challenging to make with wild game.

Breakfast hashes can incorporate a variety of wild ingredients.

Pancakes and breads can be made with wild flours.

Grits and porridge are versatile breakfast options.

International breakfasts offer unique flavors and ideas.

Incorporating wild foods into breakfast enhances nutrition and flavor.

Chapters

00:00 The Essence of Real Breakfast

02:46 Historical Perspectives on Breakfast

05:55 Modern Breakfast Trends and Personal Preferences

07:47 The Art of Breakfast Sausage

08:14 Exploring Bacon: Tradition and Innovation

10:14 Curing Techniques and Wild Game Utilization

26:22 The Great Meat Debate

27:24 Exploring Corning Techniques

29:14 Creative Hash Recipes

34:25 Pancakes and Breads: Wild Variations

41:13 Grits and Porridge: A Breakfast Staple

47:23 International Breakfast Inspirations

52:28 Incorporating Wild Foods into Breakfast

Keywords

wild food, breakfast, cooking techniques, sausage making, historical breakfast, creative recipes, international cuisine, breakfast hash, pancakes, grits

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Summary:

In this episode of the Wild Fishing Game Podcast, hosts Justin Townsend and Adam Berkelmans explore the culinary potential of invasive species in America's waterways. They discuss various invasive fish and crustaceans, including carp, lionfish, catfish, snakeheads, and rusty crayfish, highlighting their impact on ecosystems and how they can be transformed into delicious meals. The conversation emphasizes the importance of public awareness and consumption in controlling invasive populations, while also sharing tips and recipes for preparing these often-overlooked species.

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Links:

How to Make Smoked Carp Dip and Silver Carp Salad

Swiss Chard Wrapped Grouper

Lemon Peppered Yellowtail with Sauteed Spinach

Snakehead Ceviche

Watercress and Crawfish Salad

Lionfish and Chips Shirt - Eat More Invasive Species

Takeaways:

Invasive species can be delicious if prepared correctly.

Carp, once seen as a nuisance, can be a culinary delight.

Blue catfish are invasive but can be a tasty meal.

Snakeheads are aggressive predators that threaten local ecosystems.

Rusty crayfish compete with native species and disrupt habitats.

Cooking methods for invasive species can vary widely.

Public awareness and consumption can help control invasive populations.

Rebranding invasive species can change public perception.

Eating invasive species is a step towards conservation.

Chapters:

00:00 Invasive Species: A Culinary Opportunity

01:04 Understanding Carp: The Invasive Problem

12:12 Lionfish: The Destructive Marine Invader

23:16 Blue Catfish: A Growing Concern

28:24 Exploring Catfish: Preparation and Recipes

30:57 The Northern Snakehead: An Ecological Threat

38:06 Culinary Adventures with Snakehead Fish

38:37 The Green Crab: Invasive Species and Culinary Uses

46:14 Rusty Crawfish: Impact and Delicious Dishes

Keywords:

Invasive species, carp, lion fish, catfish, snakehead, rusty crayfish, culinary opportunities, fishing, conservation, recipes

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Summary:

In this episode, Justin Townsend and Adam Berkelmans explore the world of steak, delving into its primal allure, historical significance, and the value of wild game steaks. They discuss various cuts of meat, cooking techniques, and the debate surrounding the best cuts. The conversation also touches on marination and the best cooking methods, emphasizing the importance of flavor and texture in preparing steaks. In this conversation, Justin Townsend and Adam Berkelmans delve into the intricacies of cooking steak, discussing various techniques, cookware options, and flavor enhancements. They emphasize the importance of mastering searing, the benefits of cast iron, and the nuances of grilling versus broiling. The duo also shares insights on sauces and seasonings that can elevate the steak experience, concluding with practical tips for achieving the perfect steak.

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Links:

Venison Steak with Blackberry Sauce and Corn Salad

Venison Steaks with Whiskey-Rosemary Cream Sauce and Mushrooms

Creamy Cajun Steak and Wild Mushrooms

Venison Cube Steak Sandwich with Poblano-Lime Chimichurri

Moose Steak with Truffled Beurre Blanc and Potato Crisps

Podcast Episode 163: Butchering and Cooking the Neck and Denver Steak

Takeaways:

Steak is a primal food with deep historical roots.

Wild game steaks provide a sustainable and flavorful alternative to conventional beef.

Understanding the anatomy of the animal helps in selecting the best cuts.

Leg steaks are often a result of lazy butchering practices.

The backstrap is one of the most prized cuts due to its tenderness.

Cooking in stainless steel or cast iron enhances the flavor through the Maillard reaction. An excellent sear and browning is crucial for steak.

Cast iron pans retain and evenly distribute heat well.

Always preheat your pan to avoid food sticking.

Grilling requires two heat zones for optimal cooking.

Let your steak rest to redistribute juices.

Sauces should enhance, not cover up the meat's flavor.

Brown butter is a simple yet effective sauce.

Experiment with different cooking methods for steak.

Avoid overcooking steak in sous vide to prevent mushiness.

Quality seasoning enhances the steak without overpowering it.

Chapters:

00:00 The Primal Allure of Steak

01:54 A Historical Perspective on Steak

06:29 The Value of Wild Game Steaks

07:42 The Debate: Are Steaks the Best Cuts?

10:01 Understanding Different Cuts of Steak

19:14 Cooking Techniques for Perfect Steaks

24:54 Marination: To Soak or Not to Soak?

30:07 Cooking Methods: Stainless Steel vs. Cast Iron

32:24 Mastering the Art of Searing and Cooking Techniques

34:26 The Benefits of Cast Iron Cookware

36:08 Exploring Cooking Methods: Broiling vs. Grilling

39:40 Grilling Techniques for Perfect Steaks

45:52 Sauces and Seasonings: Enhancing Steak Flavor

51:57 Final Thoughts on Cooking Steaks

Keywords:

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Summary:

In this episode, we explore the culinary potential of invasive reptiles and amphibians, discussing species such as iguanas, pythons, bullfrogs, and turtles. The conversation delves into the ecological impact of these species, legal and ethical considerations for harvesting them, and various cooking methods and recipes. The hosts emphasize the importance of sustainable eating practices and the role of invasive species in wildlife management.

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Links:

Coconut Mango Iguana Tacos

Is Python Good Table Fare?

Rattlesnake Soup…Yes, I said rattlesnake

New Iguana Taco T-Shirts and Stickers: Eat More Invasive Species

Chapters:

00:00 Introduction to Invasive Species Cuisine

01:43 Exploring Iguanas: History and Impact

13:44 The Burmese Python: A Culinary Challenge

25:38 Cooking Techniques and Recipes for Invasive Species

26:51 Exploring Edible Amphibians and Their Risks

28:36 The American Bullfrog: Invasive Species and Culinary Delights

32:06 Frog Hunting Adventures and Culinary Experiences

37:12 Turtle Hunting: Stories and Culinary Insights

41:40 Red-Eared Sliders: Invasive Species and Culinary Potential

45:59 Culinary Recipes and Community Engagement

Keywords:

Invasive species, cooking, reptiles, amphibians, iguanas, pythons, bullfrogs, turtles, sustainable meals, wildlife conservation

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