Wild Fish and Game Podcast

Justin Townsend and Adam Berkelmans discuss why venison leg steaks often turn out tough or chewy, the role of silver skin and muscle structure in meat quality, and how proper butchery techniques can transform cuts from the hindquarter into better meals. They explore the importance of understanding animal anatomy, choosing the right cuts, and matching cooking methods to each cut to make the most of harvested game meat.

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⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Chapters:

00:00 Introduction to venison leg steaks and common issues

02:10 Justin and Adam share their dislike for leg steaks

03:25 What exactly is a leg steak and how is it cut

05:55 Different cuts of the hindquarter and their characteristics

17:53 Why cross-cutting muscles for steaks often fails

22:44 How cooking method impacts meat quality

24:01 Proper techniques for cooking game meat cuts

25:00 The role of silver skin in venison toughness
26:56 Proper butchery techniques for deer
28:49 The problem with labeling cuts as steaks
30:58 Processing and packaging considerations
32:59 The impact of cut selection on meat quality
35:00 Cost and labor considerations in processing
37:00 Reevaluating how we think about meat cuts
38:59 The importance of understanding anatomy for butchering
41:12 Confidence gained through butchering knowledge
43:02 The value of processing your own meat
44:57 Alternatives to leg steaks for better meals
47:10 How to cook tough cuts effectively
49:07 Breaking down the hindquarter yourself
51:10 Using thin slicing and stir-fry techniques
52:59 The importance of respecting the animal’s anatomy
54:58 Summary of why leg steaks are problematic

Takeaways:

Problems with venison leg steaks

Different cuts of the hindquarter and their uses

Why cross-cutting muscles can ruin steak quality

Proper butchery techniques for game meat

Cooking methods best suited for different cuts

The importance of understanding meat anatomy

Common mistakes hunters and processors make

How to cook venison for optimal tenderness

Keywords:

Venison, leg steaks, butchery, cooking tips, game meat, meat cuts, hunting, processing, culinary techniques, butchery, meat cuts, cooking techniques, hunting, processing, steak, braising, connective tissue, meat education

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Summary:

Justin Townsend and Adam Berkelmans explore the true meaning of 'gamey' in wild game meat, dissecting its causes, misconceptions, and how different factors influence flavor. This episode offers hunters and cooks a deeper understanding of wild meat flavor profiles and best practices for handling and cooking.

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Chapters:

00:00 Introduction to 'Gamey' and Its Mysteries

02:01 Factors Influencing Wild Game Flavor

04:07 Describing 'Gamey' Without Using the Word

05:55 Historical Perspectives on Flavor Development

08:09 The Circular Definition of 'Gamey'

10:06 Hanging and Aging Wild Game

12:01 Fat and Its Role in Flavor

14:05 Storage, Freezer Burn, and Oxidation

15:54 The Variability of Wild Meat and Its Cultural Significance

17:47 Cooking Techniques and Overcooking Risks

20:00 Breaking Down 'Gamey' Into Multiple Descriptions

21:58 Species-Specific Flavors and Blind Taste Tests

24:04 The Impact of Field Handling and Processing

26:02 The Role of Expectation and Perception

27:53 Practical Tips for Handling and Cooking Wild Meat

30:09 The Cultural and Psychological Aspects of Flavor

32:14 Summary and Final Thoughts on 'Gamey'

Takeaways:

The definition and origins of 'gamey'

Factors influencing wild game flavor including species, diet, age, storage, and cooking

Historical perspectives on flavor development in game meat

The impact of field handling and processing on flavor

The role of fat, oxidation, and freezer burn in flavor changes

The importance of proper butchering and storage techniques

Psychological and cultural influences on flavor perception

Practical tips for cooking and preparing wild game

Keywords:

Wild game, gamey flavor, meat science, hunting, meat storage, flavor development, meat cooking, wild meat handling, flavor misconceptions, hunting tips

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Summary:

In this episode, Hank Shaw revisits his acclaimed venison cookbook, discussing the extensive updates, new recipes, and modern techniques that bring the book into the 21st century. He shares insights on revising his work a decade later, the evolution of wild game cooking, and practical tips for hunters and cooks alike. In this episode, Hank shares insights on meat science, cooking techniques, and the evolution of culinary practices, along with updates on his upcoming book and events.

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Hank Shaw Instagram

Hunt Gather Cook

Buck, Buck, Moose

Hank Shaw Events

Chapters:

00:00 Introduction to the Updated Venison Cookbook

00:04 Introduction to Hank's culinary philosophy

00:32 Dry aging meat and the importance of fat

00:53 Hank Shaw's Journey of Revising a Decade-Old Book

01:05 Insights from meat science expert Jess Prials

01:08 Changes in cooking styles with regional influences

01:34 The value of simplicity and minimalism in plating

02:04 Food safety myths and best practices in meat handling

02:26 Upcoming book release and where to find it

02:56 Hank's future projects and writing plans

02:58 The Impact of Reader Feedback and Community Engagement

03:00 Hank's events and how to meet him

03:10 Closing thoughts and appreciation

03:15 Changes in Food Photography and Visual Presentation

04:15 Incorporating Modern Cooking Appliances and Techniques

06:13 The Truth About Sous-Vide and Wild Game

09:17 Safety and Pasteurization of Wild Game with Sous-Vide

11:07 New Recipes and Culinary Innovations in the Book

19:44 Evolving Demographics of Wild Game Cooks

22:50 Cultural Influences and Global Flavors in Wild Game Cooking

26:08 Reader Feedback and Its Role in Content Updates

29:25 Future Directions and Personal Growth in Wild Game Cuisine

Takeaways:

Revisiting and revising a successful cookbook after a decade

The evolution of wild game cooking techniques and recipes

The role of modern kitchen appliances like sous-vide and air fryers in wild game cuisine

Hank Shaw's insights on food safety, especially with wild game like bear and moose

The changing demographics and motivations of wild game cooks and hunters

The importance of reader feedback in updating culinary guides

Cultural influences on wild game recipes, including British and Scandinavian cuisines

The science behind dry aging and its relevance to wild game

New recipes and techniques introduced in the updated book

The impact of social media and community feedback on culinary innovation Meat science and dry aging techniques

The importance of internal fat in meat quality

Evolution of cooking styles in different regions

Common misconceptions in wild game preparation

The significance of simplicity and focus in culinary arts

Food safety practices in meat handling and preservation

Upcoming book and event details

The role of outdoor activities in food culture

Keywords:

Wild game, venison, cooking techniques, cookbook revision, hunting, charcuterie, sous-vide, food science, hunting culture, food innovation meat science, cooking techniques, culinary evolution, book launch, outdoor cooking, preservation, hunting, food safety

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In this episode, Justin and Adam explore the history, techniques, and cultural significance of adding fat to wild game, with a focus on bacon. They challenge common assumptions, discuss historical methods like larding and barding, and consider when and why to use fat in wild game cooking.

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Mrs. Beeton's Book of Household Management
⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Cookery Made Plain and Easy

Chapters:

00:00 Introduction to the history of bacon in wild game cooking

02:24 Historical techniques: larding and barding explained

05:15 European origins: Robert May and 17th-century methods

13:58 Bacon in 18th-century cookbooks and its variations

20:16 The 19th-century codification of game preparation techniques

26:10 American adaptations and the cultural intertwining of bacon and wild meat

32:18 Does wild game need fat? Analyzing the necessity and alternatives

41:14 Butchery decisions and their impact on cooking wild game

46:16 Conclusion: Bacon as tradition, convenience, and flavor

47:27 Rethinking bacon: making intentional choices in wild game cooking

Takeaways:

Historical techniques of adding fat to game, including larding and barding

The cultural significance of bacon in American and European wild game cuisine

The evolution of culinary practices from the 1600s to modern times

The role of fat in flavor, moisture, and thermal management of wild game

The concept of the bacon paradox and its implications for cooking wild game

Alternatives to bacon for adding fat, such as caul fat, suet, and animal's own fat

Keywords:

wild game, bacon, larding, barding, cooking techniques, culinary history, game meat, fat, dove poppers, wild food

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Justin and Adam explore the fascinating world of fermentation, covering everything from vegetables and wild foods to meat and fish. Discover how controlled microbial activity transforms foods, preserves seasonal abundance, and creates new flavors, with practical tips for home fermentation.

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The Art of Fermentation⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

The Art of Making Fermenting Sausages

National Center for Home Food Preservation

Fermented Habanero Hot Sauce

Homemade Sauerkraut

How to Make Fermented Pickles

Chinese Stir Fried Lambsquarters with Fermented Bean Curd

Chapters:

00:00 Introduction to Fermentation and Its Significance

02:09 Difference Between Pickling and Fermentation

03:01 What Exactly Is Fermentation?

04:25 The Role of Salt and Microorganisms

06:10 Types of Fermentation: Bacteria, Yeast, Mold

10:27 Traditional Fermentation Practices Around the World

11:26 Fermenting Wild Plants and Berries

16:12 Getting Started with Vegetable Fermentation

17:27 Fermentation of Wild Mushrooms and Safety Tips

21:56 Fermentation of Wild Fish and Seafood

33:39 Aging Meat and Its Relationship to Fermentation

44:36 Historical Practices of Hanging and Aging Game Birds

50:42 Fermentation of Mushrooms and Cultural Traditions

54:45 Practical Tips for Home Fermentation and Safety

Takeaways:

What is fermentation and how it works

The role of salt and microbes in fermentation

Fermenting wild plants, berries, and mushrooms

Fermentation of wild game and meat products

Safety considerations in fermenting meat and fish

Historical and cultural practices of fermentation

Practical tips for home fermentation projects

Keywords:

Fermentation, wild foods, preservation, wild game, wild mushrooms, wild berries, sausage, meat aging, traditional fermentation, food preservation

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Summary:

Justin shares his detailed experiences hunting on the Hawaiian island of Lanai, exploring its unique terrain, logistics, and the challenges of island hunting. Discover insights into hunting Mouflon sheep and Axis deer, and learn practical tips for hunting in remote, rugged environments.

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Takeaways:

Unique terrain and geography of Lanai

Logistics of hunting on remote islands

Experience hunting Mouflon sheep and Axis deer

Weather challenges and how they impact hunting trips

Importance of preparation and local knowledge

Keywords:

Hunting, Lanai, Mouflon sheep, Axis deer, Hawaii, backcountry, hunting logistics, island hunting, outdoor adventure, wildlife

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Summary:

Justin and Adam discuss their new book 'Cooking by Cut', exploring the philosophy of butchery, cooking techniques, and global influences on wild game preparation. They share insights on organizing the book, unlearning traditional hunter preferences, and future plans for outreach and education.

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⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Cooking by Cut Podcast Series

Shop our Store

Takeaways:

The inspiration behind 'Cooking by Cut' and its organization

How understanding animal anatomy improves cooking techniques

The importance of unlearning traditional hunter preferences for cuts like backstrap

Global culinary influences incorporated into wild game recipes

The process of writing, photographing, and publishing the book

Future plans for book promotion, outreach, and in-person events

The role of butchery skills in enhancing wild game preparation

How the book aims to preserve and innovate the art of wild game butchery

Keywords:

Wild game, butchery, cooking techniques, hunting, food culture, recipes, meat cuts, culinary education, global cuisine, book launch

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Summary:

Justin and Anna Borgman explore the fascinating world of organ meats, butchery, and processing wild and domestic animals. They share practical tips, cultural insights, and personal stories to inspire a deeper appreciation for the whole animal.

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Chaos Farms

Chaos Farms Instagram

Anna Borgman Instagram

Recipes:

Curried Steak and Kidney Pie⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Smoked Rocky Mountain Oysters

Dried Venison Soup with Timpsila (Bapa Wohanpi)

Chapters:

00:00 Introduction and Overview of the Episode

01:04 Anna Borgman's Background in Butchery and Cooking

03:13 Upcoming Whitetail Deer Camp and Butchery Workshops

04:07 Anna's Journey into Culinary School and Butchery

06:04 Transition from Shop Work to Field Slaughter

07:31 Motivations for Moving into Field Harvesting

08:55 Challenges Facing Small Meat Shops and Regulations

11:25 Demand for In-Field and At-Home Butchery

13:00 Wild Game Seasons and Processing in Montana

14:38 Philosophy of Offal and Organ Meat Consumption

15:37 Kids and Organ Meat Acceptance

19:06 Processing and Cooking Organ Meats: Tips and Techniques

22:36 The Use and Identification of Organs in Field Dressing

27:01 Cleaning and Preparing Intestines for Sausage Casings

32:32 Using Caul Fat and Fat in Cooking

35:58 Keeping Things Clean During Butchery and Processing

42:13 The Culinary Appeal of Cheeks and Trotters

48:16 Experiences with Tripe and Offal Dishes

55:14 Exploring Feet, Tails, and Other Offal Parts

01:00:00 Sharing the Joy of Organ Meats with Family

01:02:56 Closing Remarks and Future Events

Takeaways:

The importance of using the whole animal in butchery

Practical tips for processing wild game and domestic animals

Cultural and culinary significance of organ meats and offal

Techniques for cleaning and preparing organs like liver, heart, and tripe

The role of fat, caul fat, and tails in cooking and flavoring

Encouraging the next generation to try organ meats and offal

Keywords:

Butchery, organ meats, wild game, processing, cooking, fat, tripe, sweetbreads, offal, hunting

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Summary:

Justin and Adam explore the rich history, science, and techniques of pickling, emphasizing safety, creativity, and cultural diversity. Discover how vinegar preserves, enhances flavors, and offers endless culinary possibilities, especially for wild foods.

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Links:

Spruce Tip Pickled Pike

From Salted Mushrooms to Biltong: 10 Fascinating Wild Food Traditions from Around the World

How to Make Bull Kelp Pickles

Chapters:

00:00 The Art of Preservation: Introduction to Pickling

04:15 Historical Roots of Pickling

10:01 Understanding the Science of Pickling

12:33 Safety First: Ensuring Safe Pickling Practices

18:57 Crafting the Perfect Pickle Brine

27:22 Exploring Wild Ingredients for Pickling

31:06 The Art of Pickling Mushrooms

35:35 Pickling Fish: A Culinary Tradition

38:34 Innovative Pickling of Meats and Eggs

43:42 Creative Uses for Pickled Ingredients

49:34 The Significance of Pickling in Preservation

Takeaways:

History of pickling from Mesopotamia to modern times

Different preservation methods: curing, freezing, drying, smoking, acid

How vinegar preserves and enhances flavor

Safety protocols for home pickling and canning

Cultural diversity in pickling traditions worldwide

Techniques for building and customizing brines

Pickling wild mushrooms, fish, and game

The difference between pickling and fermentation

Creative uses for pickled ingredients in cooking and cocktails

Preserving seasonal bounty for year-round enjoyment

Keywords:

pickling, food preservation, vinegar, wild foods, fermentation, safety, culinary techniques, wild mushrooms, foraging, traditional methods

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Summary:

Join us as Melanie Brown shares her deep connection to salmon fishing in Bristol Bay, exploring its cultural significance, sustainable practices, and environmental challenges including the impact of farmed salmon and the Pebble Mine controversy.

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Chapters:

00:00 Introduction to Salmon Fishing Perspectives

02:59 Melanie's Journey into Salmon Fishing

05:59 The Process of Salmon Fishing

08:49 Harvesting and Processing Salmon

12:00 Cultural Significance of Salmon

14:59 Sustainability and Management of Salmon Fisheries

18:11 Family Involvement in Salmon Processing

21:02 Utilizing the Whole Fish

24:05 Salmon's Role in Indigenous Culture

27:09 Teachings and Wisdom Passed Down

29:50 The Evolution of Fishing in Bristol Bay

34:25 Traditional and Modern Preservation Techniques

39:35 The Impact of Farmed Salmon on Wild Stocks

48:14 Conservation Efforts and Community Unity

53:39 Lessons from Salmon: Ecosystem Connections

Takeaways:

Salmon fishing traditions in Bristol Bay

Sustainable practices and management of wild salmon

Impact of farmed salmon on wild populations

Cultural importance of salmon for indigenous communities

Environmental threats including Pebble Mine

Keywords:

Salmon fishing, Bristol Bay, sustainable fishing, indigenous culture, wild salmon, conservation, Pebble Mine, Alaska, fish preservation, ecosystem

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