Justin, Collin, and Emily discuss finger foods, wild game style. They discuss a ton of different ways to make your favorite wild game meat into finger foods. From meat pies, to egg rolls and potstickers, lumpia, and much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew Follow Emily on Instagram @the_way_we_hunt Recipes: Snow Goose & Kimchi Gun Mandu Squirrel Potstickers Corned Venison Dove Wellington Sweet Potato Meat Pie with Orange Jalapeno sauce Venison Meat Pies Venison Pizza Rolls Ground Venison Sushi Pheasant Philly Cheese Egg Rolls (Film) Confit Squirrel egg rolls Wild Boar Queso Rolls Fried Venison Shepherd's Pie Boulettes Wild Game Lumpia Show Notes: officially in full swing of hunting seasons Collin's updates (but not nutria) wild blackberry jam paying more attention what to forage check and double check mushroom IDs hairy berries Video of recent The Way We Hunt veterans hunt encounters with wild pigs eating at Dai Due Charcuterie boards "Pah-steez" not pasties pasties, meat pies, or empanadas are gizzards finger foods? candied and fried duck and goose tongues dumplings Squirrel potstickers snow goose kim chi mandu (LC Hunter) Getoutandgohunting.com tangent into sauerkraut corned venison (LINK) 3 ingredient dove wellington wild venison sweet potato meat pie venison meat pies - Jason Thorton pizza rolls it's ok not to make dough from scratch ground venison sushi roll Episode with Cayla pheasant Philly cheese egg rolls confit squirrel egg rolls wild boar queso rolls fried venison shepherds pie roulette lumpia (The Way We Hunt) pierogies Learn more about your ad choices. Visit megaphone.fm/adchoices

Harvesting Nature’s Wild Fish and Game Podcast

Episode 409: Wild Game Finger Foods

Justin, Collin, Ara, and Brad talk all things dove hunting and dove cooking. They chat about dove hunting stories, their favorite dove recipes, dove poppers, plucking, grilling, Sous vide dove, dove offal, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew Follow Ara on Instagram @arazada Follow Brad on Instagram @tailfeathers_upland Recipes: sous vide peking dove Ara's dove poppers  Dove wellington Dove in cream sauce Show Notes: Ara's latest deer hunt California's bear season  Big Bear California Collin's nutria food adventures Marmot  Big Lebowski dehydrated goose heart snacks ODFW Podcast Blacktail  Brad's latest dove hunting updates deer in the backyard  The Dove game using dove calls Dove facts Brad's article - Mourning Smoke does wild fires affect mourning dove migration? Ara's typical dove hunts Camo is important when dove hunting  look at the idiots shooting each other Brad's typical dove hunts Dove hunting opportunities in Colorado shot to kill ratio preferred shotgun plucking vs. breasting  eating the bones chicken fried dove - recipe coming SOON sous vide peking dove Ara's dove poppers  Dove wellington skewered dove dove BBQ braised dove with red wine sauce Dove in cream sauce dove offal decoying doves dove decoy migration  pheasant recipes missing doves Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 408: Grey Feathered Mini Missiles

Justin, Kory, Adam, and Shawn West chat about all things waterfowl cooking. They discuss their favorite recipes, why waterfowl deserves a serious seat at the table, the silver duck press, purple geese, Kory’s pastrami recipe, duck confit, cooking classes, waterfowl offal, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Crew Follow Adam on Instagram @the.intrepid.eater Follow Shawn on Instagram @getoutandgohunting Recipes: Sichuan Beer Braised Duck Duck and Wild Rice Hotdish  Mongolian Goose Cooking Class Justin’s Grilled Heart Skewer Cooking Class Show Notes: Dove Season and Poppers Kory’s Goose Adventure Allen Company Burlap Camo (link) Episode 405 Adventures for Food Live Cooking Classes On Demand Cooking Classes Waterfowl name game Endless Season Duck Hunting Shirt Cackling Geese On Cooking Ducks and Geese Using Recipes geared towards domestic waterfowl for wild waterfowl Grass Fed Beef Flavor Wild Game Mop Sauce Plucking or Not Plucking Purple Geese Cooking with Goose Fat Diver Duck Fat Fishy Taste? Country Fried Merganser  Sichuan Beer Braised Duck Hot Pot Sauce Duck and Wild Rice Hotdish  Kory’s Goose Pastrami Hank Shaw Goose Pastrami Grilled Goose Breast like Steak Confit Ducks Whole Roasted Mallards Pressed Duck Silver Duck Press French Comfort Food Adam’s Cooking Class Mongolian Goose Cooking Class Goose Hearts Crispy Deep Fried Goose Hearts Butterflied Grilled Hearts Justin’s Grilled Heart Skewer Cooking Class Goose Gizzards Duck Tongues Non-native Phragmites Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 407: Flying Meats and Waterfowl Treats

Justin and Kory chat with Alan Bergo, the Forager Chef. They discuss his new book about edible plants, mushroom vans, cooking venison trotters, mushroom resources, foraging tips, nose to tail cooking, how you can avoid coming home empty handed, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest:  Alan Bergo: Alan started his culinary journey with mushrooms. It has since blossomed into a career that went through many kitchens, a restaurant, then leading him to become the Forager Chef. On his website, foragerchef.com, you can find anything from seasonal cooking, to restaurant dishes, home-style meals, nose-to-tail cooking, and much more. He currently has “The Forager Chef’s Book of Flora Recipes and Techniques for Edible Plants from Garden, Field, and Forest”, available on Amazon. Follow Alan on Instagram @foragerchef Visit The Forger Chef Website Buy Alan’s Book: The Forager Chef’s Book of Flora Recipes and Techniques for Edible Plants from Garden, Field, and Forest Recipes: Venison Trotters  Sesame Baked Chicken of the Woods Mushrooms Sochan with Potatoes and Venison Bacon (Bottom Greens) Milkweed Bud Huazontles Show Notes: Podcast Episode 401: Bulls, Sharks, Lions...oh My Introducing Alan Bergo How Alan got started with foraging  working with local, wild ingredients in Minnesota finding mushrooms while playing disc golf people bringing in mushrooms to the restaurant Leon made an amateur mistake with bitter boletes high price for what some perceive as weeds wild okra vs. mild weed pods cooking with new ingredients Venison Trotters  Huitlacoche aka corn smut what is it and where does it come from end of summer foraging  check your nuts! Hickory nuts Sam Thayer's Forager's Harvest  Foraging for invasive plants Resources for mushroom identification - facebook groups best way to learn to identify  David Arora Mushrooms Demystified (LINK) thanks to Evy at Outdoor News Sesame Baked Chicken of the Woods Mushrooms Sochan with Potatoes and Venison Bacon (Bottom Greens) Milkweed Bud Huazontles Alan's book  Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 406: Never Go Home Empty Handed

Join GoWild Co-Founder Brad Luttrell on a lobster diving journey traveling from Kentucky to the Florida Keys. Will the sweet taste of lobster keep him motivated to dodge the eels and sharks to catch his first fresh lobster? Tell your story on our Adventures For Food Podcast Series - email whatscooking@harvestingnature.com Leave a Review for a chance to win a hat! Rate This Podcast Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Love our content? Buy us a cup of coffee to keep us fueled!  About the Podcast: The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food. Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 405: Adventures For Food - Lobsters, Sharks, and Eels

Justin and Collin chat with wild chef and author Michael Hunter. They discuss his most recent cookbook of 100 wild food recipes and butchery guides, vegan protests, wild food desserts, moose tongue pastrami, complexities in our food system, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest:  Michael Hunter: Michael is a Canadian-born professionally trained chef, co-owner of Antler Kitchen & Bar, a hunter, forager, husband, and father. In 2020, he published The Hunter Chef Cookbook which features a collection of over 100 recipes and butchery guides. Follow Michael on Instagram @thehunterchef Check out Michael’s website Buy The Hunter Chef Cookbook Buy a signed copy of The Hunter Chef Cookbook Show Notes: Adventures for Food Episode 401: Bulls, Sharks, and Lions Oh My Oregon's hunting workshops  Colin's article on shotgun skills course Shooting shotguns Archery vs. gun hunting Growing up on a horse farm The start of Antler  “Venison is the new kale” Going viral for breaking down a deer for PETA Oregon's IP13 Why we need to eat meat  Complexities in our food system Collin talking about nutria...again Michael's cook book  Desserts from the wild  Wild ginger ice cream Cedar sorbet  Mouse tongue pastrami Pickled puff ball mushroom Mushroom hunting Seared foie gras Venison tenderloin with spice ash Using spice ash and how to make it  Responsible foraging  Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 404: The Hunter Chef

Justin chats with Australian hunter and wild game cook Andrew Joulianou, aka the Bald Chef. They discuss pickled rabbit, Australian hunting culture, wild goat, kangaroo steaks, tenderizing octopus in a concrete mixer, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest:  Andrew Joulianou: Andrew is a hunter, angler, forager, gardener, and self taught chef. He is the founder of The Bald Chef, a website dedicated to promoting a sustainable and ethical future through the food industry and every aspect of life. On his website, you can find amazing recipes as well as products he created or locally sourced. Follow Andrew on Instagram @thebaldchefau Check out Andrew’s website - Harvesting Nature Supper Club T-Shirt (Get it here) Recipes: Kangaroo Tail Stew Kangaroo Steaks Marinated with you Mediterranean Spice Mix Venison Heart Hash Boudin Balls on MeatEater Pickled Wild Rabbit  Grilled Octopus Show Notes: Podcast Episode 326: Spearfishing for Food in the Southern Hemisphere Podcast Episode 331: The Hog Book with Jesse Griffiths Public Land in Australia Public Land Hunting vs Private Land Hunting Pig hunting in Australia Kangaroo Hunting Kangaroo Steaks Kangaroo Stew Spices Hares and Rabbits Wild goat hunting Wild goat meat Perceptions on goat meat Take me hunting in Australia Take me hunting in Colorado Boudin Sausage Pickled Rabbit  Canning Venison Tower Gardens Spearfishing Adventures for Food Episode 401 Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 403: The Concrete Mixer Meat Tenderizer

Justin and the crew chat with Cayla Bendel, a Field Staff Writer at Harvesting Nature. They discuss hunting in college, noodles and nutria, ice fishing in the extremes, canoe marathons, pheasant vs turkey meat, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest:  Cayla Bendel: Field Staff Writer Cayla is a conservation professional that resides in North Dakota with her husband and pudelpointer, Finley. Together they enjoy avidly hunting, fishing, and otherwise frolicking their way through the seasons. Follow Cayla on Instagram @caylaroseruby Recipes: Venison Pizza Rolls  Fish and Chips recipe Wild Turkey Salad Venison Gyro recipe - join the Wild Fish and Game Community to find it. Show Notes: Noodles & Nutria Cayla's tag draws Poodle Pointers  Pigs creating global warning When do invasives become a welcomed part of the landscape How Cayla started hunting hunting in college first real job with Pheasants Forever Having hunting opportunities close by Many hunting "firsts" in North Dakota Ben the aimless wanderer  connecting hunting with food Venison Tamale pie Venison Pizza Rolls  versatility of egg roll wrappers Fish and Chips recipe  marathons carrying a canoe  Tag Soup article the issues of social media turkey salad pheasant vs. turkey meat CO turkey season What's in Cayla's freezer  Venison Gyro recipe - join the Wild Fish and Game Community to find it. Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 402: Venison Pizza Rolls

Join our Founder Justin Townsend as he tells the tale of spearfishing for lionfish down in the Florida Keys. Will he catch his goal or end up bit?  - Tell your story on our Adventures For Food Podcast Series - email whatscooking@harvestingnature.com Leave a Review for a chance to win a hat! Rate This Podcast - Love our content? Buy us a cup of coffee to keep us fueled!  - About the Podcast: The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food. Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 401: Adventures for Food - Bulls, Sharks, and Lions, oh my

Justin chats with Adam Berkelmans and Jeff Benda about what are commonly known as Trash Fish. They discuss eating each of the most popular “trash fish”, Russian pike lore, whole fish breakdown, delicious recipes, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Special Guest:  Adam Berkelmans: Intrepid Eater Website Episode 329: Life is Like a Box of… Duck Livers Visit Adam’s Instagram Jeff Benda: Wild Game and Fish Website Episode 328: Fishing in a Tuxedo Visit Jeff’s Instagram Recipes: Smoked Carp Nicoise Salad Smoked Goldeye Fish Dip Smoked Catfish Dip Northern Pike Breakdown  Pickled Northern under a Fur Coat Pike Green Curry  Pike Creole Catfish Scallops Crispy Whole Fried Panfish  Show Notes: What are trash fish? Freshwater vs saltwater trash fish Pike Catfish Carp Bathtub Carp in Czech Republic Asian Carp Burgers in Chicago Goldeye Fish Pike Breakdown  Spearfishing for Pike Russian Pike Lore and Legends White Bass  Eating Bass Frying fish Taste testing fish Josh Niland Treating fish as meat How fish are eaten around the world Changing the names of fish Patagonian Toothfish Sheepshead Freshwater Drum pearl in the eye Eelpout Responsible fish and seafood consumption Recipe Review Whole fish breakdown Hot oil cooking method Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode 400: Bathtub Carp and Tasty Trash Fish

Justin, Kory, and Collin talk about their summers thus far.  Their summers include bass fishing, nutria hunting, trout fishing, mushroom foraging, cicada harvesting, and much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Shop our Podcast Merchandise  Show Notes: Collin getting after some invasive species in Oregon CWD in Warren County Pennsylvania Jeff Benda's visit to PA Cooking pronghorn and venison  Jaccard Meat tenderizer antelope seasons in Wyoming  wild game charcuterie board Justin's first fishing trip in CO Trout meuniere Will Hunting and Fishing be Criminalized in Oregon? Summer fishing in PA Fishing in GoWild's Bass tournament Cicada's in PA Lobster mushrooms joining foraging groups and learning CO wild edibles The Harvesting Nature bear hunting films - Part 1 & Part 2 Justin's new compound bow - The Bear Legit   hunting for nutria

Episode 336: Sauteed Cicadas and Summertime Shenanigans

Justin, Kory, and Collin talk about their summers thus far. Their summers include bass fishing, nutria hunting, trout fishing, mushroom foraging, cicada harvesting, and much more! Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin and Collin talk with Robby Sansom of Force of Nature Meats.  They have an in depth discussion about what regenerative agriculture, the principles, and how it relates to hunting and fishing.  It's an informative episode you don't want to miss! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Special Guest:  Robby Sansom is from Austin, Texas.  He is the Co-Founder & CEO at Force of Nature, a regeneratively sourced meat company.  He is also a Land Steward at the ROAM Ranch, regeneratively managing his own bison. You can often find him on a trail, ocean, mountain or field, always making time to appreciate nature and explore his surroundings. Visit https://forceofnature.com/ Visit Force of Nature Meats' IG: @forceofnaturemeats   Recipes:  Bison Tenderloin steaks with Holiday Cranberry Glaze Bison Salisbury Steaks with Mushroom Gravy   Show Notes: BHA Rendezvous recap BHA Wild Food competition menu and results Collin's upcoming hunting seasons Trout meuniere eating at Dai Due Robby's outdoor adventures Robby's start in the culinary world Epic Provisions  going down the rabbit hole of our agriculture systems subtle shifts to improve food sources challenges the family farmer faces today getting people involved in their food supply what regenerative agriculture has to do with wild fish and game Understanding where your food comes monoculture/agriculture systems taking over wild places What a quarter pound of ground meat can do What regenerative agriculture is and its principles Cover crops How to recognize a regenerative agriculture farm don't let soil erode supporting companies that have similar values being stewards of the land, as a hunter and a farmer respect for the animals that we kill Bison at the Roam Ranch recipes on the website Elk vs. whitetail vs. bison taste test wild game as a direct representation of the environment        

Episode 335: Reclaiming the Legacy of Meat

Justin and Collin talk with Robby Sansom of Force of Nature Meats. They have an in depth discussion about what regenerative agriculture is and its principles, and how it relates to hunting and fishing. It's an informative episode you don't want to miss! Learn more about your ad choices. Visit megaphone.fm/adchoices

Join podcast fan Ben as he tells the tale of doubling up on a couple of whitetail does with his favorite hunting buddy, his Dad.  - Tell your story on our Adventures For Food Podcast Series - email whatscooking@harvestingnature.com Leave a Review for a chance to win a hat! Rate This Podcast - Love our content? Buy us a cup of coffee to keep us fueled!  - About the Podcast: The pursuit for food has taken us into the wilderness, across rivers, and atop mountains. These journeys have connected us to the wild. It is this connection that allows us to experience the wild places this world has to offer in search for both wild game and adventure. Accompany us on our Adventures for Food.

Episode 334: Adventures For Food - Doubling Up with Dad

Join Harvesting Nature’s very own, Justin Townsend and Dustyn Carroll as they guide you through the world of cooking wild fish and game meat, their adventures to obtain food, and the lessons learned along the way. Harvesting Nature is a media outlet with the main focus to educate and inspire those wishing to live the outdoor lifestyle with a focus of hunting and fishing for food. Follow along with us as we help you Find your Wilderness Please reach out with questions and comments to whatscooking@harvestingnature.com

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Harvesting Nature’s Wild Fish and Game Podcast

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