Wild Fish and Game Podcast

In this conversation, Justin, Adam, and Casey explore the multifaceted world of wild food, discussing its significance in modern society, its economic impact, sustainability, health benefits, and the cultural heritage associated with foraging, hunting, and fishing. They emphasize the importance of reconnecting with nature and the community through food, while also addressing the challenges and opportunities within the wild food movement.

-

Leave a Review of the Podcast

-

Buy our Wild Fish and Game Spices

Connection to Nature: Wild food fosters a profound relationship with nature, teaching lessons in sustainability, appreciation, and resilience.

Economic Impact: Wild food activities like hunting, fishing, and foraging generate significant economic activity, rivaling major industries like fast food.

Cultural Resurgence: The hosts highlight a cultural reawakening around wild food, reconnecting with ancestral practices and traditions.

Sustainability: Wild food is a sustainable alternative that challenges industrial food systems, addressing environmental concerns and food security.

Scalability Debate: While some argue wild food isn’t scalable, the team suggests incremental steps, such as one wild meal a week, can lead to meaningful change.

Health and Lifestyle: Consuming wild food promotes better nutrition and mental well-being. The physical pursuit of wild food also encourages active, healthy lifestyles.

Inclusivity and Diversity: The wild food movement is becoming more inclusive, welcoming diverse perspectives and contributions that enrich the community.

Storytelling and Connection: Wild food brings a narrative to the dining table, making meals memorable and meaningful, contrasting with the anonymity of industrial food.

Conservation Efforts: The success of modern wild food relies on conservation, highlighting the importance of sustainable harvesting practices and ecological health.

Bridging Communities: The episode encourages forging connections between wild food enthusiasts, regenerative agriculture practitioners, and other food-related movements.

Call to Action: Listeners are urged to explore their local landscapes, learn about regional wild foods, and engage with the community to embrace the wild food lifestyle.

This episode is a rallying cry for embracing wild food as a way to reconnect with nature, build community, and create a more sustainable and fulfilling food future.

00:00 The Importance of Nature and Wild Food

03:02 Economic Impact of Wild Food

05:56 Sustainability and Food Security

09:07 Cultural Heritage and Food Traditions

11:58 Health Benefits of Wild Food

14:46 Community and Connection Through Food

17:52 The Modern Wild Food Movement

21:11 Bridging Communities Through Wild Food

24:05 The Future of Wild Food

Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Justin and Adam delve into the final segment of their Cooking by Cut series, focusing on lesser-known parts of big game animals. They explore the culinary uses and preparation methods for kidneys, caul fat, trotters, and testes, emphasizing their historical significance and modern applications in cooking. The conversation highlights the importance of utilizing all parts of the animal, encouraging listeners to expand their culinary repertoire with these often-overlooked ingredients.

-

Leave a Review of the Podcast

-

Buy our Wild Fish and Game Spices

Curried Steak and Kidney Pie

Ram Caul Fat Wrapped Venison Burger

Dried Venison Soup with Timpsila (Baba Wohanpi)

Smoked Rocky Mountain Oysters

Pigs Feet Stew

Forager Chef

The Cooking by Cut series has covered various parts of big game animals over the past year and a half.

Kidneys are rich in history and have been consumed since ancient times, often found in traditional dishes.

Caul fat, also known as lace fat, is a versatile ingredient that adds moisture and richness to dishes.

Trotters, or hooves, are often discarded but can be flavorful and gelatin-rich when slow-cooked.

Testes are a unique part of the animal that can be prepared in interesting ways, adding to the culinary experience.

Using all parts of the animal is essential for sustainable cooking and respecting the hunt.

Preparation methods for kidneys include soaking to reduce strong flavors and quick cooking to maintain tenderness.

Caul fat can be used to wrap lean meats, enhancing flavor and moisture during cooking.

Trotters require careful cleaning and preparation to ensure they are safe and delicious to eat.

Exploring lesser-known cuts can lead to new culinary adventures and a deeper appreciation for wild game. Culinary history reveals the value of using animal feet.

Embrace the challenge of cooking with organ meats.

00:00 Introduction to Cooking by Cut Series

05:51 The Versatility of Caul Fat in Cooking

12:12 The Importance of Testes in Wild Game Cooking

33:00 Culinary History and Cooking Techniques

38:45 Exploring Testicles as a Culinary Delicacy

49:49 Innovative Recipes and Cooking Methods

01:02:20 Holistic Approaches to Butchering and Cooking

Wild game, cooking, kidneys, caul fat, trotters, culinary history, organ meats, recipes, hunting, food preparation, culinary history, cooking techniques, testicles, culinary delicacy, innovative recipes, holistic butchering

Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Justin and Adam speak with Adam Haritan, a nature enthusiast and founder of Learn Your Land. They discuss the importance of trees in hunting and foraging, Adam's journey into these fields, and how understanding tree identification can enhance outdoor skills. The conversation covers various aspects of nature connection, including the role of trees in ecosystems, the significance of seasonal knowledge, and practical tips for aspiring foragers and hunters. In this conversation, they explore the intricate relationship between foraging, tree identification, and understanding ecosystems. Adam shares his extensive knowledge of wild foods, particularly focusing on nuts and mushrooms, and emphasizes the importance of trees as indicators of various ecosystems. The discussion highlights the interconnectedness of nature, the benefits of learning tree identification, and the value of spending time outdoors to foster a deeper connection with the environment. Adam also provides insights into effective methods for learning about trees and encourages listeners to engage with nature holistically.

-

Leave a Review of the Podcast

-

Buy our Wild Fish and Game Spices

Adam Haritan is a nature enthusiast, observer, documenter, and faithful adherent to the land in western Pennsylvania. He is the founder of Learn your Land, a website and YouTube channel that boasts over 200 well-crafted and informative videos on plant and mushroom identification; wild food harvesting; nutritional and medicinal components of wild foods; and the benefits of nature connection. His website also offers several comprehensive online courses and workshops.

Instagram

Youtube

Learn Your Land

Wild Foodism

Understanding trees can significantly improve hunting success.

Trees provide vital information about animal habitats.

Foraging is closely tied to tree identification.

Mushroom hunters benefit from knowing tree species.

Seasonal changes in trees indicate food availability.

Old homesteads often attract wildlife due to fruit trees.

Learning tree phenology aids in identifying species from a distance.

Trees can indicate the health of an ecosystem.

Spending time outdoors enhances nature connection.

Teaching kids about trees fosters a love for nature. Foraging requires knowledge of specific trees for food sourcing.

Nuts and fruits from trees provide more calories than greens.

00:00 Introduction to the Podcast and Guest

04:56 Adam's Journey into Foraging and Hunting

10:04 The Role of Trees in Hunting

20:00 Identifying Trees from a Distance

29:49 Seasonal Tree Knowledge and Foraging Opportunities

35:29 Foraging for Wild Foods

40:41 Understanding Ecosystems through Trees

48:26 The Interconnectedness of Nature

54:53 Learning Tree Identification

01:01:58 Connecting with Nature and Community

Foraging, hunting, trees, nature, wild foods, mushroom identification, wildlife, ecosystem, outdoor skills, nutrition, foraging, wild foods, tree identification, ecosystems, nature connection, mushrooms, hunting, outdoor skills, environmental stewardship, food sourcing

Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we welcome renowned chef and TV personality Andrew Zimmern. We discuss the intersection of hunting, fishing, and cooking, exploring cultural perspectives on wild foods and the importance of outdoor experiences. Zimmern shares personal stories from his adventures worldwide, emphasizing the value of utilizing every part of the animal and the lessons learned from nature. Andrew discusses the importance of understanding the relationship between an animal's diet and its flavor, the joy of cooking wild game, and the need for a more integrated approach to food systems that includes foraging and wild edibles. Zimmern emphasizes the civic responsibility of addressing food issues and the role of the outdoor community in conservation efforts. Justin and Andrew discuss the intersection of food security, wildlife management, and community involvement. They explore how hunting and foraging can address food insecurity, the importance of managing wild game populations, and the culinary potential of wild foods.

-

Leave a Review of the Podcast

-

Buy our Wild Fish and Game Spices

-

Join our Pig Camp with Us and Hank Shaw!

Andrew Zimmern is a chef, hunter, angler, writer, Emmy-winning and four-time James Beard Award-winning TV personality and social justice advocate. As the creator and host of the Bizarre Foods franchise, Andrew Zimmern’s Driven by Food, MSNBC’s What’s Eating America, Magnolia Network’s Emmy-nominated Family Dinner, and the Emmy-winning The Zimmern List, he has devoted his life to exploring and promoting cultural acceptance, tolerance and understanding through food. Lately, he has been promoting the importance of wild food through his show Andrew Zimmern’s Wild Game Kitchen on the Outdoor Channel.

Instagram

YouTube

Spilled Milk

Field to Fire Show

Andrew Zimmern emphasizes the importance of cultural acceptance through food.

Hunting and fishing provide valuable life lessons and experiences.

The connection to nature is increasingly important in modern society.

Experiences in the outdoors can be more valuable than the catch itself.

Cultural dissonance can arise from differing perspectives on hunting and food.

Every part of the animal should be utilized in cooking and culture.

Outdoor experiences foster appreciation for nature's beauty and lessons.

The thrill of the hunt is often about the experience, not just the outcome.

Modern society's convenience-driven culture can lead to a disconnection from nature.

Personal stories from the outdoors create lasting memories. The odds of encountering the same squirrel multiple times are incredibly low.

00:00 Introduction to Wild Game and Culinary Adventures

02:59 Andrew Zimmern: A Culinary Journey

05:51 The Intersection of Hunting, Fishing, and Cooking

09:12 Cultural Perspectives on Hunting and Foraging

12:01 Experiences in the Amazon and Cultural Dissonance

14:55 The Value of Outdoor Experiences

18:10 Hunting Adventures Across Continents

20:56 The Thrill of the Hunt and Nature's Lessons

24:03 Reflections on Modern Society and Nature

27:00 Personal Stories and the Joy of the Outdoors

34:01 The Unlikely Squirrel Encounter

35:01 From Hunt to Kitchen: The Full Circle of Food

36:42 The Art of Fishing: Timing and Technique

38:37 The Delicacy of Sheep's Head Fish

40:06 Wild Hogs: The Importance of Diet

41:58 The Flavor Profiles of Game Meat

44:37 Hunting Preferences: Quality Over Quantity

46:06 The Quest for Moose: A Culinary Adventure

51:21 Integrating Wild Edibles with Game

55:09 Foraging: The Connection Between Nature and Cuisine

01:01:15 The Civic Responsibility of Food Systems

01:07:01 Food Security and Community Solutions

01:10:55 Wild Game Management and Community Involvement

01:12:15 Culinary Exploration of Wild Foods

01:20:43 Advocacy for Hunger Awareness and Community Action

Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin, Adam, and Heidi delve into the intricacies of butchering and cooking organ meats, mainly focusing on the heart and liver. The conversation delves into the anatomy of the heart, its culinary uses, and cultural significance, exploring various traditional dishes and modern perspectives on organ meat consumption. They share personal cooking tips and experiences, emphasizing heart dishes' deliciousness and nutritional value. They discuss heart meat's unique textures and flavors, stressing the importance of cooking techniques to achieve tenderness. The conversation then transitions to the liver, exploring its nutritional value, culinary history, and various preparation methods. They emphasize the importance of preparation and experimentation when it comes to cooking liver, sharing personal experiences and insights on making these dishes more approachable for those un familiar with organ meats. The conversation also discusses the health benefits of consuming organ meats and encourages listeners to incorporate them into their diets.

-

Leave a Review of the Podcast

-

Buy our Wild Fish and Game Spices

Heidi Chaya

Recipes:

Soaking Liver Article

Venison Heart Hash

Egyptian Duck Liver Sandwiches (Kebda Eskandarani)

Venison Liver with Onions, Herbs, and White Pan Sauce

Celebrating Indigenous Peoples' Day is important for cultural recognition.

Utilizing all parts of the animal enhances the cooking experience.

Hunting provides a connection to nature and food sources.

Cooking techniques can vary greatly depending on the cut of meat.

The heart is a nutrient-dense organ meat that can be delicious.

Cultural rituals often involve consuming the heart after a hunt.

Modern cooking has revived interest in organ meats.

Dishes like haggis and tacos de corazón highlight the versatility of heart.

Cooking heart can be approached like cooking steak for best results.

Personal experiences with cooking heart can lead to new culinary adventures. Cooking heart meat requires high heat or long braising.

The heart is a great introduction to organ meats.

Liver flavor is influenced by the animal's diet and age.

Soaking liver can help reduce its metallic taste.

Encouraging kids to try organ meats can normalize their consumption.

00:00 Celebrating Indigenous Peoples' Day and Wild Food Adventures

02:45 Hunting Experiences and Seasonal Preparations

05:53 Cooking Techniques and Wild Game Recipes

09:06 Exploring the Heart: Anatomy and Culinary Uses

12:14 Cultural Significance of Eating the Heart

14:56 Modern Perspectives on Organ Meat Consumption

17:55 Famous Heart Dishes from Around the World

20:50 Cooking Tips and Personal Experiences with Heart

26:41 Understanding the Texture and Cooking of Heart Meat

30:59 Exploring the Unique Qualities of Liver

46:38 Culinary History and Preparation of Liver Dishes

54:26 Exploring the Unique Texture and Taste of Liver

55:15 The Science Behind Soaking Liver

58:02 Cooking Techniques for Liver: Soaking and Preparation

01:01:02 Creative Recipes for Cooking Liver

01:02:36 Delicious Venison Heart Hash Recipe

01:04:14 Egyptian Duck Liver Sandwich: A Gateway Recipe

01:07:42 Venison Liver with Onions: A Classic Dish

01:12:46 Final Thoughts on Cooking and Enjoying Organ Meats

Indigenous Peoples' Day, wild food, hunting, cooking, heart, organ meat, culinary techniques, seasonal food, recipes, cultural significance, heart meat, liver, organ meat, cooking techniques, culinary history, game meat, food preparation, organ meats, flavor profiles, cooking tips, liver, organ meats, cooking techniques, recipes, soaking liver, venison, heart, culinary tips, health benefits, food preparation

Learn more about your ad choices. Visit megaphone.fm/adchoices

This podcast series focuses on the experiences and motivations of adult-onset hunters, anglers, and foragers. Ken shares his story of becoming a hunter and its impact on his life. He emphasizes the importance of community and connection and the need to challenge oneself and embrace failure. The podcast aims to inspire and build a community of like-minded individuals.

Becoming a hunter can be a transformative experience that impacts one's physical and mental health.

Community and connection are essential in the hunting and foraging world.

Embracing failure and learning from it is crucial for personal growth.

Nature and wild spaces should be respected and cared for.

Choosing a different path for oneself can lead to a healthier and more fulfilling life.

00:00 Introduction and Storytelling

02:06 The Rookies Podcast Series

03:16 Personal Journey and Background

06:02 Growing Food and Changing Lifestyle

08:28 Becoming an Adult Onset Hunter

10:13 The Power of Sharing Wild Food

12:11 The Role of Community in Hunting

15:50 Lessons Learned and Reflections

21:33 The First Hunt Experience

22:25 Making the Most of the Harvest

23:01 Reflections on Personal Truths

26:09 Invitation to Join the Community

27:00 Closing Remarks

adult onset hunters, anglers, foragers, experiences, motivations, community, connection, challenge, failure, inspiration

Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Justin, Adam, and Senior Staff Writer Heidi Chaya explore various topics about preparing unusual meats, fish, and foragables. They share personal experiences with unique culinary practices, discuss the cultural significance of different foods, and introduce a new podcast series focused on community engagement in wild food practices. The conversation highlights the importance of sustainability, creativity in cooking, and the joy of trying new and unconventional foods. In this engaging conversation, they explore the world of unusual and often misunderstood foods, from bluefish to foraged mushrooms and cultural delicacies. They discuss the perception of 'trash fish', the thrill of foraging, and the surprising edibility of various plants. The conversation emphasizes the importance of having an open mind toward food and encourages listeners to embrace culinary adventures beyond conventional grocery store offerings.

-

Leave a Review of the Podcast

-

Buy our Wild Fish and Game Spices

Heidi Chaya

Foraging can start in your own backyard.

Pemmican is a versatile and sustainable food.

Cultural perspectives on food can vary widely.

Trying unusual foods can be a fun adventure.

Wild game can be prepared in many creative ways.

Community engagement is key in wild food practices.

Eating predators can change your perception of meat.

Roadkill can be ethically harvested in some states.

Bluefish is often discarded but can be delicious.

Cooking with wild ingredients can be an art form. Bluefish can be delicious when prepared correctly.

Many fish considered 'trash' are actually tasty.

Foraging can lead to surprising edible finds.

Mushrooms are a popular foraged item, especially in fall.

Edible plants are often overlooked in urban areas.

Cultural perceptions of food can limit culinary experiences.

Wild food can supplement diets and reconnect us with nature.

Trying unusual foods can be a rewarding experience.

Open-mindedness is key to enjoying diverse cuisines.

Food experiences can vary greatly based on cultural context.

00:00 Introduction to the Podcast and Guests

02:57 Foraging and Cooking with Wild Ingredients

05:55 Hunting Adventures and Freezer Management

09:04 Pemmican and Sustainable Cooking Practices

12:04 The Rookies Podcast and Community Engagement

15:03 Exploring Unusual Foods and Cultural Perspectives

17:47 Wild Game Experiences and Unique Tastes

20:57 Culinary Adventures in South Africa

24:00 Wild Game Spread at Pig Camp

26:56 Eating Predators and Unique Cuts of Meat

29:59 Groundhog and Kangaroo: Uncommon Meats

33:02 Roadkill and Ethical Considerations

35:54 Unusual Fish and Culinary Experiments

44:44 Exploring Unusual Fish: Bluefish and Beyond

50:37 The Perception of Trash Fish

54:52 Foraging Adventures: Mushrooms and Oddities

01:00:00 Edible Plants: Surprising Discoveries

01:02:04 The Wild Food Movement: A Return to Nature

01:10:25 Cultural Delicacies: Unique Meats and Dishes

wild game, foraging, cooking, hunting, pemmican, unusual foods, cultural perspectives, podcast, community, sustainable cooking, bluefish, trash fish, foraging, edible plants, wild food, cultural delicacies, unique meats, mushrooms, food perception, culinary adventures

Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, we discuss Proposition 127 in Colorado, which seeks to change the regulations surrounding mountain lion hunting. The guests explore the implications of this proposition on conservation, food security, and the culinary value of mountain lion meat. The conversation includes personal experiences from hunters, the challenges of hunting mountain lions, and the public perception of eating predators. The guests also emphasize the importance of responsible wildlife management and the need for hunters and non-hunters alike to unite against extremist views that threaten hunting rights.

-

Leave a Review of the Podcast

-

Buy our Wild Fish and Game Spices

Coyote Steak Bites

Red Curry Braised Bobcat

Jeremy and Chandra Sanderson, partners with three children, truly shatter the "trophy hunter" caricature that the anti-hunting industry presents —they love wildlife, fight for conservation, and honor their harvest with beautiful culinary creations.

Mike Costello is an "adult-onset hunter" in California and a contributor to HOWL for Wildlife. As a conservation advocate, he believes all native species deserve a place to thrive and that true conservation success results in an abundance of critters and the opportunity for people to sustainably hunt, harvest, and participate in nature.

Wildlife Deserve Better

Coloradans for Responsible Wildlife Management

Proposition 127 aims to ban mountain lion hunting in Colorado.

Hunting is a crucial part of wildlife management and conservation.

Mountain lion meat is edible and can be delicious.

Public perception of eating predators is often influenced by cultural programming.

The consequences of banning mountain lion hunting could be detrimental to ecosystems.

Hunters contribute significantly to conservation funding and wildlife management.

Engaging in conversations about hunting can help change perceptions.

Voting and supporting responsible wildlife management organizations is essential.

The anti-hunting movement is gaining traction and could affect other states.

Food security is a fundamental right that includes the right to hunt. 

00:00 Introduction to Proposition 127 and Its Implications

03:04 The Role of Hunting in Conservation and Food Security

05:53 Personal Experiences with Mountain Lion Hunting

08:47 Culinary Aspects of Mountain Lion Meat

11:59 The Challenges of Hunting Mountain Lions

14:56 The Impact of Proposition 127 on Wildlife Management

18:03 Public Perception of Eating Predators

20:55 The Consequences of Banning Mountain Lion Hunting

23:53 Call to Action: Supporting Responsible Wildlife Management

26:57 Final Thoughts and Closing Remarks

Proposition 127, mountain lion hunting, conservation, food security, wildlife management, culinary uses, hunting rights, Colorado, ethical hunting, predator meat

Learn more about your ad choices. Visit megaphone.fm/adchoices

With winter still holding on fast, a hearty, warming soup is always a go-to meal in my household. Pho, a classic Vietnamese soup served with a broad accompaniment of proteins, fresh herbs, and lime, is the perfect way to balance the warmth of the soon-to-be winter’s end and the incoming spring. Here, we’ll dive into the simple yet profound pleasure of preparing pho with thin-sliced venison sirloin, a wild game twist that fits nicely with this traditional comfort food. The protein choices used here can vary – I encourage all to try this recipe and use whatever wild game you’ve got available (avoid eating rare wild pig or bear). The robust and complex flavors of the broth of the pho complement a wide swath of proteins, and this dish will come together relatively quickly, which is bound to become a favorite weekday staple.

Read the written version of this recipe as prepared by Brandon Dale

Leave a Review of the Podcast 

Buy our Small Batch Wild Food Spice Blends 

Pho is a beloved and ubiquitous Vietnamese soup consisting of a colossal bowl full of heady, deeply flavored broth made from marrow bones and charred aromatics, full of bouncy and slithery rice noodles, a combination of meats contributing contrasting textures, temperatures, flavors, and bite sizes, evocative herbs and spices, all served with a side plate of fresh garnishes, providing a choose-your-own-adventure of crunch, herbaceousness, heat, sweetness, pungency, acid, and bite. 

In truth, no one really knows how Pho came to be. There are plenty of hypotheses, though.

Most culinary historians and pho enthusiasts agree that a rudimentary version of the soup first appeared in the Hanoi region sometime in the 1880’s. 

This soup consisted of a few slices of tough water buffalo in broth with vermicelli rice noodles. Water buffalo and cows were working beasts then and would have been eaten only if they could no longer work, meaning they were probably old and tough… perfect for a long-simmered soup. 

By the early to mid-1900s, the soup had evolved from a watery meat broth to a subtly complex soup with a clear and simple bone broth, lightly spiced, and for those wealthy enough, a pile of thinly sliced rare beef poached in the soup while it was served. 

In 1954, under the Geneva Accords, Vietnam was split into two countries: the communist north and the democratic south. 

During this time, many northerners fled south to escape communism and settled into new areas, bringing pho and their foodways.

The soup quickly caught on in the South, becoming popular with street vendors everywhere. Without the North’s staunch conservative inflexibility, the soup was quickly altered to suit Southern tastes and liberal ways, with all sorts of unconventional ingredients being added to the horror of some of the purist Northerners. 

The Americans became involved in the conflict between North and South, and in 1963, the Vietnam War began.

By 1975, America had pulled out of the war, and Saigon had fallen to the north, creating a mass exodus of over 2 million southern Vietnamese people who mainly eventually found asylum in the US, Canada, Australia, and France. 

Of course, these refugees, many of whom were stuck on rickety boats for a miserable amount of time, brought their beloved pho recipes with them and quickly found ingredients to make it in their new homes. 

Adam Berkelmans, also known as The Intrepid Eater, is a passionate ambassador for real food and a proponent of nose-to-tail eating. He spends his time between Hull, Quebec and a cozy lake house north of Kingston, Ontario. When not cooking, he can be found hunting, fishing, foraging, gardening, reading, traveling, and discovering new ways to find and eat food.

Follow Adam on Instagram

Visit the Intrepid Eater website 

Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Justin and Adam discuss the importance of bones in cooking and the various culinary uses of bones and marrow. They explore the history of using bones as tools and the cultural significance of bone marrow in different cuisines. The hosts also touch on the practical uses of bones, such as making stocks and broths, and the enjoyment of giving bones to dogs. In this conversation, Adam and Justin discuss the importance of using bones in cooking, particularly in making stock. They explain the difference between broth, stock, and bone broth and share their preferred stock-making methods. They also discuss the benefits of leaving bones in meat when cooking and share tips for using bones in various dishes. They emphasize the value of saving bones and using them to enhance the flavor of meals.

Wild Game Stock: Keep the Bones

Venison Ramen

Turkey Tail and Venison Bone Broth

European Green Crab Stock

Filipino Venison Shank Kare Kare

How to Make Venison Stock or Broth

Bones have been used for centuries in cooking and as tools in various cultures.

Bone marrow is highly nutritious and enriches dishes like pho and bulalo.

Bones are essential for making stocks and broths, enhancing the soups and sauces' flavor.

It's essential to research the types of bones safe for dogs to chew on.

Using bones in cooking allows a more sustainable and resourceful approach to utilizing the whole animal. Bones in cooking, particularly in making stock, add flavor and richness to dishes.

Broth is made from simmering various meats, while stock includes bones and is cooked for a longer time to extract gelatin.

Bone broth is made by simmering bones for a very long time, resulting in a more nutritious and gelatinous broth.

Saving bones and using them to make stock is a cost-effective way to enhance the flavor of meals.

Stock can be used to add depth and complexity of flavor to a variety of dishes, such as soups, rice, and sauces.

00:00 Introduction and Background

02:25 Continuing the Cooking by Cut Series: Bones and Making Stock

15:05 The Physical Description of Bones

23:14 The History of Using Bones as Tools

25:06 Modern Culinary Uses of Bones

32:17 The Importance of Bones in Cooking

40:12 Understanding the Difference: Broth, Stock, and Bone Broth

51:11 Methods for Making Flavorful Stock

54:39 The Benefits of Leaving Bones in Meat

56:31 Tips for Using Bones in Various Dishes

01:00:28 Saving Bones and Enhancing Flavor

bones, marrow, cooking, culinary uses, history, stocks, broths, tools, dog bones, bones, cooking, stock, broth, bone broth, flavor, gelatin, recipes

Learn more about your ad choices. Visit megaphone.fm/adchoices