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On this episode of Huntavore, the Emperor’s Table continues to fill up as the Missouri Woods & Water hosts, Nathan, Micha, and Andy join Nick for a fantastic chat.  We talk about celebration meals, including Nathan enjoying venison steak with his boy.  Things go sideways as Nick loses power, but the gang finishes with their submission to the Emperor's Table.  Join us for a great episode of Huntavore. On today’s episode Nick is joined by the whole crew from Missouri Woods & Water Podcast, Nathan, Micha, and Andy.  These guys are always looking to hang out together, or find a way to be outdoors.  The guys like to chase coyotes as much as deer, yet cautious of putting one on a grill or smoker.  However, Micha has a love for red meat; beef and venison alike.  Something he prides himself in is his smoked beef tongue.  A very underused cut, yet surprises a lot of naysayers  with a wonder flavor that isn't off putting.  To finish, the three present their submissions to the Emperor’s Table, adding to the wonderful bounty.  Check these guys out at the Missouri Woods & Water Podcast on Sportsmen’s Empire. Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content! Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off

On this episode of Huntavore, Nick is joined by host of the Pennsylvania Woodsmen Podcast, Mitchell Shirk.  Together the guys unpack the unique hunting traditions of Pennsylvania, and how they also relate to many of the Northern states' big woods traditions.  Mitchell also tells about bears and bear hunting, a practice that gets him very excited.  And to finish off the discussion, Mitchell lays out his favorite celebration meal, and his dish to pass at the Emperor's Table.  Thanks for tuning in, and enjoy this episode of Huntavore. Mitchell Shirk says that he didn’t find podcasting, but podcasting found him.  As host of the Pennsylvania Woodsman Podcast, he brings a unique skill set of hunting big woods for deer and bears with coordinated drives. These drives could be a few friends and a woodlot, to 20+ hunters over several miles.  Bringing a team effort to a normally solo style of hunt.  Hunting for black bear specifically becomes a huge trophy, for the fact that in a no bait state, and given the range of bears coming into range of shooter is rare.  Mitchell tells the story of how his and his grandfather share getting their first bears on the same hunt.  Being a novice in the kitchen, Mitchell appreciates using minimal to basic seasonings on wild game, letting the flavor of the animal come through.  Mitchell is a regular contributor to the Sportsmen’ Empire network, and you can follow along with him @pennsylvaniawoodsmanpodcast on Instagram. Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content! Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off

On this episode of Huntavore, Nick calls up Andrew Muntz and Paul Campbell of the Ohio Outdoors Podcast.  This duo is a great pairing, Andrew, being a whitetail guy and Paul, a Turkey fanatic.  Nick does a fly by on how their 2023 seasons went and their follow up celebration meal, that may surprise you.  In addition Nick gets into the details of what each of the guys would bring to the Emperor’s Table, where Paul does a culinary flex on his Turkey dish.  All this and a bunch of fun on this episode of Huntavore. Andrew and Paul are hosts of the Ohio Outdoors Podcast, and Paul being the host of How to Hunt Turkeys, both airing on Sportsmens Empire.  Andrew is an accomplished bowhunter who loves nothing better than chasing whitetails.  Paul, is a turkey guy through and through, and with the help from Andrew, got back into chasing deer.  Both guys were successful this year in the deer woods.  Andrew went through many ups and downs, close encounters and near misses that made for an epic tale of getting his Thanksgiving buck.  For his celebration meal, Andrew went beyond just utilizing, and donated that buck to Farmers & Hunters feeding the Hungry.  Paul was able to harvest 3 deer in 18 minutes giving him a load of venison right now.  His go to was backstrap done up in the smoker, paired with a hand chopped chimichurri.  Now to the Emperor's Table, Paul goes for the fences with a Citrus Brined Smoked Wild Turkey,  and Andrew submits another fried walleye submission, using his wife’s breading mix and Paul’s tartar sauce. Go and check out the Ohio Outdoor Podcast and How to Hunt Turkeys both on Sportsmen's Empire. Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content! Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off

On this episode of Huntavore, Nick launches a new ongoing series, the Emperor’s Table.  A pseudo-ideal event where creators of the Sportsmen’s Empire are invited to share their go-to sharable wild game meals.  First entry on the menu is given to us by Marcus Ewing, host of the Average Conservationist and Michigan Wild podcasts.  Conversation revolves around “average” moments in the field, taking advantage of the outdoors in the winter, and Marcus lays out his rendition of a classic party pleaser, and angler’s go-to that will for sure go over well.  Pull up a seat to the Emperor’s Table on this episode of Huntavore. Marcus is a Native to Michigan and has a heart for the outdoors.  Marcus tells us about his shortened deer season this year because of a job change, and some of his favorite “average” hunter experiences.  Some of which were captured on trail cameras.  A very cool snapshot of him at full draw on a buck, and then a series of photos we can all relate to; early triumph, sobering realization, and defeat.  Wildgame wise, Marcus finds himself in the basic, unadulterated camp.  Live fire from a grill or smoker, salt, pepper, garlic.  He lets the animal dictate the flavor, rather than try something to fancy that could overpower the taste.  His culinary practice is also in that basic category so keeping things simple and uncomplicated helps him create wonderful meals for his friends and family. Marcus’ contribution to the Emperor’s Table is Fried Walleye.  A midwest staple fish; white, flaky meat, mild flavor.  Heating oil in a cast iron skillet, going for the shallow fry, Marcus is a wet batter guy, cutting his whole fillets into thirds, coating in a batter that uses a citrus flavored light beer.  Nick adds a tip, by cutting your fillets on a bias, 45 degree angle, to get more surface area and get more crunch.  To take his humble offering to the next level, Marcus says to turn those fried pieces into amazing tacos.  Cabbage slaw, wetted down with crema, lime, and any seasoning that fits your fancy.  Make sure to stop by and grab a listen to Marcus on the Average Conservationist and Michigan Wild Podcasts, both on Sportsmen’s Empire. Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content! Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10 Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off

On this episode of Huntavore, Nick is joined by Jonah Curtis, an impressive gardener and small game aficionado.  They unpack a whole range of topics on a number of rabbit trails that eventually lead into squirrels, rabbits.  Discussions revolve around a mild taste and flavor,  How a few bag limits add up fast, simple easy preparations are sometimes the best, and Nick has the opportunity to try something completely new, raccoon.  Jonah gives some advice with cooking a ring tailed bandit.  Plenty of delicious tid bits on this episode of Huntavore. Small game hunting is an absolute must this time of year.  Now that the rush and intensity of deer season is over, a walk in the woods with friends or family is a breath of fresh air.  And besides, it's time to get payback on those bushytails for acting like that huge buck behind you. Jonah lays out a couple of his favorite ways to use squirrel, fried and shredded.  He equates it bluegill with the pan fried, there are a hundred recipes, but fried squirrel done right is tops.  The second is braised and shredded.  The mild flavor makes it a great companion to dumplings and pot pies.  Rabbit is similar and boasts a larger bounty.  While Jonah farm raised his, a couple bag limits of rabbits would fill the freezer pretty quick.  Great way to diversify the freezer.  Nick had the opportunity to bag a large raccoon boar.  This has been on his list to take and try and that day has come.  The meat looks rich, and is covered in loads of fat.  Trimming the fat and glands helps in any off flavors, but Jonah gives a few tips when preparing your raccoon for a tasty treat. Check out the Sportsmen's Empire Podcast Network for more relevant outdoor content! Show Sponsors: Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10   Umai Dry Instagram: @umaidry Website: bit.ly/3WhfnnX Sign up for the newsletter for 10% off

On this episode of Huntavore we sink our teeth into next level meat crafting.  Nick digitally sits down with Thea Lopatka, owner of Umai Dry.  Together they discuss old world meat crafting from the home kitchen.  Creating salamis, dry sausage, and dry aged large cuts of meats in a safe, easy to produce method of sealing ground meat or whole muscle into a synthetic bag or casing that allows air and moisture to pass through.  After talking about how beneficial bacteria, lowering pH, cure, and salt work as layers of safety, the discussion opens up to seasonings, rates of drying, and being able to enjoy and share a very unique treat that will certainly turn some heads, and get mouths watering.  Dig out those old chemistry notes, and make space in your fridge for this episode of Huntavore. Umai Dry is a family owned business located in Minnesota, They were given the opportunity to work with a synthetic material that allows air and moisture to pass through and apply it to a use with food.  Thea, someone who is very educated on the subject of meat crafting, explains that by vacuum sealing a whole muscle cut in a bag, the meat can be dry aged.  A process that used to be reserved for curing chambers that needed to be cleaned and humidity regulated to prevent hard casing.  While it can be a good investment for a hobbyist meat crafter, most of us have a refrigerator in our kitchens.  The fine pores in the bag regulate moisture loss and oxidation, so by using a frost free refrigerator that conditions the air with a fan and compressor the aging can happen in your kitchen.  For charcuterie, salami, and dry sausage they process is much the same, with some added steps in the mixing process.  For salami and dry sausage, mixing in a bacterium culture and dextrose slurry works on the meat much like yeast works (yeast raising the dough with CO2, bacterium culture lowering the pH). Note:  When I was making a batch of sujuk dry sausage I started in the garage fridge in an uninsulated shop.  Thea recommended bringing the sujuk into the house fridge. Merely for the reason that the fan and compressor would be working more than the garage fridge.  After making the switch I had my first sausage get to target weight (10 weeks).  Nick, is waiting 10 weeks to eat dry sausage worth it?  Honest opinion, ABSOLUTELY! Need some resources: DrybagSteak.com Dry Aging & Charcuterie with UMAi Dry Sign up for the newsletter for 10% off: http://bit.ly/3WhfnnX   Check out the Sportsmen's Empire Podcast Network for more awesome content!

On this Episode of Huntavore it's just you and Nick kicking off 2023.  He goes into detail about a specific hind quarter cut, the eye round.  What are its characteristics, how tender is it, how it reacts to cooking, and chats about 2 successful dishes with this cut. Hope you're in the mood for asian.  Secondly, he touches on how small game is going to be a priority here while there is not ice yet, and elaborates about a “Stocktail” that can add a savory twist to your cocktail hour.  Get your appetite ready for this episode of Huntavore. This episode is Nick breaking down the eye round cut from a hind leg.  The eye round is a wonderful cut to use when used correctly.  Long muscle grain, and very lean, the eye round is best treated as a whole cut or in the case of his two dishes, best sliced, marinaded, then seared.  On a scale of tenderness, Nick gives it a 3 out of 4 for being quite tender.  For cooking variability he gives it 2 out of 4, high quick heat is what we are going for.  Eye round serves as an almost perfect cut for a couple asian dishes.  A ramen bowl, that also uses your stock to create a broth, and a mongolian venison stir fry that was an absolute grand slam with Nick’s kids.  Here is the blog recipe for the Venison Ramen: https://sportsmensempire.com/blog/wildgame-ramen Nick is also attempting to bring “stocktails” back into the cocktail hour.  In the 60’s along with the Bloody Mary, two drinks were made with their base being broth or stock.  The Bull Shot and Bloody Bull were stock and vodka, seasoned with salt and pepper, celery salt, and tabasco.  Nick made the switch to venison stock and adobo sauce and gave it the new name the “Buck Shot”.  For a play on tracking your deer, the “Blood Trail” is the Buck shot, served with frozen tomato juice or Bloody Mary Mix.  as the cubes melt, they release their flavor and spice, and as they melt further, the flavor gets stronger.  And just like trailing your hit buck, it finishes with a lot of excitement.  Look for both the Stir Fry and Stocktail recipes to be posted soon at the Sportsmen’s Empire Blog. Check out the Sportsmen's Empire Podcast Network for more awesome content!

On this episode of Huntavore, the chat goes beyond the meat and dives into the extras: organs, bones, hides, venison tallow even.  Nick is joined by Canadian guide, wild edibles connoisseur, and all around culinary adventurer, Stevie_funfur.  Together they pick over the pieces that are usually an afterthought when processing venison.  Which organs are they keeping and how does Steve prepare his for the kitchen, how stock and broth are both super important, and some possible avenues for  deer tallow.  Time for us to pick over what's left and glean some tasty tidbits on this episode of Huntavore. Steve is a guide, wild edibles teacher, and all around cool dude who loves to play with his food.  From forage to gardens, Steve is adding to his diet and taking less away from the grocery store and the established food system.  Nick sought out Stevie after following along with his instagram stories of aging his whitetail doe in the far north, actually using a space heater and blankets to keep her from freezing solid.  On top of that, he was keeping the hide, scraping and salting to give to a craftsman who could turn it into leather.  First being a super cool idea, Nick also wanted to turn the conversation into using those under-used bits that get lost in the whole process of getting a deer in the freezer. Organs and items from the gut pile and how that can be a very intimidating aspect of hunting.  Liver and kidneys were the focus.  Broth and stock was also a great chat because of all the value it provides as a dish base and a powerful way to intake nutrients.  Lastly the guys chat about the assumed bad flavored venison tallow.  While it has an amino acid that makes the fat coat the mouth, it can be used for a whole number of crafts and uses.  For more info on Steve, follow along with him on his instagram @stevie_funfur Check out the Sportsmen's Empire Podcast Network for more awesome content!

On this episode of Huntavore, Nick has a bucket list chat with food writer and Food Network personality, Simon Majumdar.  Simon lays out some knowledge and history of venison, including how venison has been viewed in the UK and how it differs here in the US.  Discussions on Tikka Masala, using yogurt as a marinade, and a food game called Good, Better, Best featuring a winter favorite, Pot Roast.  Pour yourself a dark pint, and settle in on this episode of Huntavore. Nick is joined by Simon Majumdar, food writer, podcaster, and Food Network personality.  Simon has been around the world, tasting food, understanding where it comes from, and how things are prepared.  In fact food is the language of his family.  “What have you been eating?”  instead of the usual “how are you?”  Growing up in the United Kingdom,  Simon had the experience of enjoying several types of deer; muntjac, roe, and red stag to name a few.  Given the system of how game is managed over there, you can purchase some from your butcher or market.  Here in the US, it is a different story.  Simon shows a real appreciation for hunting and fishing, because it is an effective tool for managing the landscape, and a more personally important reason, the wonderful wild meat. A large takeaway that Nick got from this discussion with Simon is that the US is quite narrow in the way venison is prepared versus how it is prepared in the UK and in Europe.  Steaks, Straps, and burger reign supreme in what comes out of processors today.  Simon is encouraged that North American hunters are beginning to venture out past the normal smoked backstrap and trying new dishes.  Tradition is important, and old dishes need to be made, but can we make room for new traditions to be made? Check out the Sportsmen's Empire Podcast Network for more awesome content!  Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10

In this episode of Huntavore, the holidays are fast approaching.  Thanksgiving is here at the end of the week, and that ushers in the arrival of gatherings, parties, and opportunities to share our hard earned harvest.  Chef Rob Chiappone joins us again to talk tips and tricks to making food during these festivals.  We talk turkey for thanksgiving, roasting whole, and also breaking the bird down and treating specific cuts separately.  We jump into Christmas and talk big bold presentations of a whole leg roast and wellington, and finish up with Hors D'oeuvre for New Years.  Let this chat get the season started, and meal prep wheels turning on this episode of Huntavore. Nick is joined by friend and returning guest Rob Chiappone, a private chef and fan of the wild harvest.  The two together talk about the upcoming holiday season, kicking off with Nick’s favorite, Thanksgiving.  This is the time where using your wild turkey would be an amazing opportunity. Nick suggests, with the differences in how dark meat and white meat should be treated, a turkey could be broken down.  Taking off the breast as a whole breast, and roasting.  The leg and thighs could be slow cooked for longer then.  Sous vide would be a great way to do that.  Nick had good results with 155* for 36 hours.  Yes, that's a long time, but the machine is doing the cooking, not you.  We get into Wellington construction and making hollandaise sauce and finish up with some appetizer ideas.  Rob and Nick also touch on the backstrap, a step into Huntavore’s head to Hoof, where we lay out its location, its structure, and characteristics that help in being able to cook it.  Check out the Sportsmen's Empire Podcast Network for more awesome content! Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10     

On this episode of Huntavore, we join Nick in a not so good situation, a hospital bed needing assistance with a kidney stone.  Spoiler, procedure went well, recovery is going smoothly. With all the questions Nick had gotten about field care and aging deer, he thought it would be a great topic to talk about.  How to get quality venison by taking some steps to let the deer hang, differences in initial aging and further dry aging, how flushing with water is good, soaking is not, hide on vs hide off, and hanging environment details.  If you have just gotten a deer, or are getting close to putting a hit on one, this is a great listen.  So get your game hoist ready for this episode of Huntavore.   Starts in the field with a good field dressing.  Non gut shot makes the job easier.  Gut shot, not all is lost, but get the deer ASAP, Field dress, complete pull of the gut, liver, lungs, anus.  Keep what you want, I bring 2 gallon sized freezer bags with my kill kit just for 5th quarter organs and parts.  Heart, liver, caul fat, want to try kidneys if i’m given the chance (ironic) Esophagus, cut that as close to the base of the cavity as you can.  Trophy Buck, wall mounter, can't do this next step. At the base of the neck, where the esophagus comes out the rib cage, cut through the hide, surrounding muscle, and through the esophagus, essentially making a drain before the neck and mouth of the animal.  Flush with cold water.  I’ve heard folks be on both sides of the fence with water in the cavity.  Yes, filling the cavity with water or ice is not a good move for the meat or condition of your mount.  Flushing the cavity is a good thing.  First, and obvious, it gets rid of blood, dirt, debris, and any gut material you may have had during the field dress. Flushing also is a way to begin cooling the carcass, the inside of the animal is still warm and hitting with cool water can drop the temp a few degrees Moving air.  I nabbed a box fan from the house a while back to move air in the shop when running the wood stove.  It seconds as a way that i can keep the caress dry while hanging.  It doesn't have to directly on the deer itself but having air whisk over the deer will evaporate and dry the surface of water after flushing, not let moisture collect during high humid days and nights  I recently read in a newsletter from Hank Shaw, Hunter angler gardener cook, on dry aging cuts, meat can absorb smells and odors from surround food (talking about being in a refrigerator)  which had me thinking about the environment I am hanging my deer.  A shed or shop is still a good place to start.  But maybe the gas cans should moved outside, and the doors left open to air out the space of fumes and dust. Another topic that gets debated, hide on or hide off.  Both are effective when used in specific situations. Most of the time, when hanging in a shop or shed I leave the hide on. Keeps the meat clean, and from drying out creating a rind that needs to be cut off.  Having the back end opened, and a fan moving air, and cool temps, this is a great set up.  Will the hide be harder to remove this way, yes.  It wont pull as easy.  But with some patience, a good knife, and some channel lock or vise grip pliers the work goes smoothly. No shop or shed?  Live in a warm state?  There are still options for getting the same effect of hanging a deer.  Hide off Quarter the deer, on the bone. Leaving it attached to bone prevents shortening of the muscles, which result in cuts being tough.  Next, hang the deer quarters in a fridge if you have access.  A trick I learned from a guy who raised lambs, after slaughter, and the carcass was moved to chilling, he would spray the surface with red wine vinegar.  The vinegar being acidic would help prevent anything from growing on the surface.  No fridge?  Cooler with bags of ice.  Wrap the ice with plastic, and leave the drain plug open to let it melt off and drain out.  Lay the quarters on top of the ice and close the lid.  Again the meat doesn't want to be in the ice or water, but on top of the plastic covered ice bags.  Frozen milk jugs are also good.  Problem is airflow.  You want those quarters to be dry.  Check out the Sportsmen's Empire Podcast Network for more awesome content! Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10

On this episode of Huntavore, Nick is joined by Forager, chef, and writer, Alan Bergo.  Alan has honed his craft of foraging plants, mushrooms, roots, and even everyday garden vegetable plants to bring added flavors, textures, and excitement that only wild edibles can.  Alan was recently on the show, Chef vs Wild, where culinary experts make beautiful dishes out of the forage they find.  Together, the two unpack foraging for novices, dive into some specific plants that hold hidden flavor, breakdown the process for creating a mushroom/wildgame chowder, and learn some culinary techniques for creamy soups, and taking the sting out of needles.  Get ready for an information packed episode of Huntavore. Alan Bergo is a talented chef that started on possibly one of the lowest rungs of cuisine, fast food and climbed up to very esteemed kitchens, where week to week the menu changed, flexing the creative capacity of these chefs to bring exciting new tastes to their customers.  The lifestyle of a cooking staff is easily one that is fast paced, pressure filled, where execution of the dish every time is expected.  Alan appreciated the challenge, and the chance to create with all kinds of ingredients, but like any industry that works its personnel hard,  the limits of staying are short.  Alan chose to walk away from the restaurant, but not from food.  Now Alan is on a venture to forage all he can, play with these flavors, and create food that is exciting.  For novice foragers, Alan described his time working with wild mushrooms in the kitchen long before he found any in the wild.  When it came time to find the mushrooms himself, it wasn't a mystery to key because he had past experience.  As beginners, familiarize with the goal item and that will help. Alan hits us with some amazing kitchen tips.  First is if you have dehydrated your chicken of the woods,  they will become woody and fibrous.  However, simmering them in water or stock will extract that amazing flavor.  After the simmering, you can discard the mushrooms themselves but make sure to use that beautiful flavored broth.  The second tip comes about when Alan is describing the process to make a creamy soup.  Create a kneaded rue, equal parts flour and butter, worked into a dough.  Now when it comes time to thicken the chowder, simply cut off what you need, stir into the broth.  It gives a smooth texture because of the butter already being mixed with the flour, and allows it to thicken more if needed. Our foraging talk takes us to a plant that I have always tried to avoid coming in contact with and that is the stinging nettle.  Alan explains his theory on how the plant puts so much into protection with the sharp glasslike hairs that the actual plant itself is tender, mild in flavor, and delicious.  By cooking or crushing the leaves, the stinging hairs are broken leaving am amazing green to add to the plate.  Alan suggests as a first go, steam the leaves for roughly 5 minutes, add some butter, a flaky salt, and a squeeze of lemon.  Another use of a common plant as an edible are Shagbark Hickory Nuts.  Shagbark nuts have a thinner shell, making them perfect for making hickory nut milk.  Alan’s quick description is after washing the nuts, and giving a quick crack, all the shells and nut meat go into a spice grinder, vitamix, blender, or food processor.  When you have achieved a powder, add the powder in a pot with twice its volume in water.  Bring to simmer.  The shells begin to sink and the meat begins to float and flavor the water with pecan scent.  He strains off the top and will puree smooth.  Alan will reduce it a bit and cook it into a custard which sounds amazing.  My own trial is to try this hickory milk as a coffee creamer. For more about Alan and his writing, head over to his website:  https://foragerchef.com/ For ordering his book, The Forager Chefs Book of Flora, head here: https://foragerchef.com/the-forager-chefs-book-of-flora-2/ Check out the Sportsmen's Empire Podcast Network for more awesome content!  Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10

On this Episode of Huntavore, be ready to get hyped by one very passionate and energetic chef. Rob is a private chef, who also loves to hunt and fish, preparing and sharing the wild harvest. The guys get deep on some topics; why taking kids hunting is important, but teaching and training them along the way is vital. Being a blessing with wildgame, finding balance in life, and of course some kitchen talk involving venison. Get ready to be pumped up for this episode of Huntavore. Rob Chippone is a private chef from New York. His thick New Yorker accent and energy makes him an absolute blast to talk with. His fever for life to the fullest, and sharing the harvest is encouraging, inspiring, and a ready made pep talk for anyone. Nick connected with Rob over discussions of bringing hunting full circle. “Hunting all the way to the plate”. Also teaching and training our kids about our lifestyle, not just sitting in the stand, but butchering, bagging, and cooking our wild game as well. All this knowledge is great, but if we don’t share it, it’s going to die along with us. How is Nick and Rob including their kiddos? Rob's boy gets excited about bringing the meal to the table, and explaining the dish. Dad is training him for good service. Nick’s tribe of 3 are eager to help at the cutting table. Lots of proper knife skills being learned, and practiced. Check out the Sportsmen's Empire Podcast Network for more relevant, outdoor content.   Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10

On this episode of Huntavore, Nick recalls his adventure for archery elk with his hunting buddy, Brock Dean. Together they tell their reactions to a week of super highs and deep woes; close enounters, and hellacious climbs, and what helped them to have really good success as greenhorn western elk hunters. Not a lot of animals died, but a couple get real close, on this episode of Huntavore. Nick is joined by good friend, Brock Dean. Brock, AKA: The Former PLW, public land warrior. Brock and Nick along with two other buds, headed to Montana. They took their chance on a DIY archery hunt with General Elk tags. The week-long hint started with a 24 hour straight through drive. After hitting their campsite and prepping their gear, the 4 some made their first novice move and climbed straight up a face of the mountain without really understanding what their objective was. To their surprise they did happen to hear elk bugles, which gave them some confidence, and started their plan for the next day. Nick and Brock both agreed that our heads were in the right place, while maybe our bodies were not. Very positive going in, knew that the “slog” was worth the effort, continual planning and making audibles kept putting the guys in spots to catch elk. In fact, the group finding a closed ATV trail helped in getting up the mountain and to areas that otherwise would be out of their reach. While even the trail was in bad shape, it was better than thick timber and no switchbacks. The group also found themselves at the top of bowl with little to no access, other than from the top. This became a sweet spot and location of several very close encounters. One being a huge bull in the timber, another being a spike bull feet from Nick, and finally the dramatic tale of Brock taking an uphill shot on a nice bull that ultimately ended unsuccessful. Overall with what they had accomplished, the adventure of it all, lessons learned, and how close they were to animals, they deemed this a successful trip. Let’s just call it, unfinished business. Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10

On this episode of Huntavore, Nick digitally sits down with Rick Casey, CEO of CHARD Products. Rick has a passion for wildgame, growing up in the U.P. of Michigan, Rick has fond memories of bringing in deer to the family garage and working together to create the amazing dishes of his yesteryears, like his grandma’s potato sausage. Rick also goes into how hunting and venison has impacted the design of his products, helping them be more effective for the hunter’s kitchen. If meat means more to you than just a fuel source, then this is your episode. Settle on in for a nostalgia filled episode of Huntavore. Rick Casey is a problem solver. He sees products and notices changes that can be made to make them better. He has turned this trait into successful businesses. So when Rick had the chance to improve meat processing equipment, he fell back on his upbringing. Holidays in the U.P. , cutting venison with his family. What worked? What did he wish was changed back then? How could I improve the process of bringing wild game to my family’s table? Through this Rick has improved many of his CHARD Products. https://linktr.ee/chardproducts In our chat, Rick was so open about how much food means to him. Taking the time to not only sell a product hunters could use and be content with mediocre, Rick had to tinker and think about how he used poorly designed products before, and fix those quirks. Even if it was widen the legs to make it more stable, or using steel gears instead of plastic for a more robust build. These are changes that can help hunters step up their processing game. Ricks idea of making processing and cooking your wildgame is what he called closing the circle. So much effort is given preparing, executing, and finishing the hunt. Why stop there? Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10

On this episode of Huntavore, pressure builds as season openers draw near, and Nick is presented with an opportunity to hunt elk in Montana.  The combination of exciting new experiences along with adventure in a brand new environment builds a pressure of anxiousness, nervousness and excitement.  Speaking of pressure, One of Nick’s tasks this week is to turn heavily worked venison cuts into easy bags of shredded goodness that can help with midweek meal prep.  Seal up those valves, pressure is about to build on this episode of Huntavore. With 13 days left (at the time of this recording) before a group a hunting buddies and myself head out to Montana.  This will be a lot of firsts for me; first hunt out of state, first hunt for elk, first hunt from a truck/backpack.  Even with all the preparations and training, and conditioning I feel the pressure of the unknown.  It’s an exciting pressure, thrill of adventure, yet the daunting thoughts of what’s next, and what should I expect are ever present.  (Side note). After I recorded this, a practice session with the bow helped my anxiety. Along with returning safely, I’m ok with either outcome; no elk, amazing backpacking trip, or we get elk and bring home glorious meat. Now to bring things back around to meat.  One of Nick’s tasks is to prepare a batch of shredded venison that can be used in the months ahead.  Loading up the instapot and seasoning with salt, pepper, and garlic will produce a great tasting base shredded veni, for a whole number of dishes. Vac these into 1lb bags and back to the freezer.  Because they are cooked and packed with the drippings makes for a quick warm up final add of seasoning toward whatever you want to make. A dish that I will do in my enameled dutch oven will be Hank’s Veni Barbacoa, recipe here: https://honest-food.net/barbacoa-recipe-venison/   Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10

On this episode of Huntavore, Nick is joined by Greg Tubbs, co-host of Okayest Hunter and an avid venison consumer.  Together, they tackle a question Nick has been asked a lot lately; What do I do with these roasts, besides roast it? If this is you, prepare to put those large cuts to work for you, as we explore cooking methods that take you from low and slow to hot and fast, as the guys try to lay out some ideas that best serve the cut, and save it from a slow death of freezer burn.  Get ready to thaw out the big top round on this episode of Huntavore. Greg Tubbs is co-host of Okayest Hunter Podcast, and a long time avid venison eater.  Greg grew up on the stuff along with everything his family hunted and fished.  Greg was a perfect candidate to join me on this discussion of “what to do with large roasting cuts”.  That’s easy, roast it.  However it’s not that simple.  Not all of us have the time or need that much roast all to once.  As seasons around the country prepare to open, freezers are being ransacked for the arrival of new meat.  Which brings us to using these large cuts.  Greg opens up with a rouladen, opening up the roast into a large flat sheet, spreading on a filling, rolling it back on itself and securing with string or toothpicks.  A slow cook and sear, followed by a slice across the grain has a fun pinwheel to serve.  If that doesn't wet the appetite with all the preparations, two easy routes would be to ground into burger or sliced thick, cross the grain for steaks.  Burgers and steak are easy for a Labor Day weekend along with a whole host of things to make throughout the winter.  One steak dish Nick’s like is a swiss steak recipe from his in-laws where instead of beef round comes venison bottom round.  Butterflied to make a double steak and tenderized (10” lodge skillet will do the trick).  Season with salt and pepper, get it browned on the outside, and let simmer in a pool of gravy or cream of mushroom soup.  Served alongside mashed potatoes and you got a rib sticker that will power you through those afternoon chores.  Next was several ideas where thin slices would be helpful; stir fry, philly cheese on a griddle, jerky.  If large cuts intimidate you, there is no shame in spreading it all out.  To close, Greg and Nick circle back to leaving the cuts whole.  A sunday roast is worth saving, and when made into pot roast cant be beat.  Pastrami or any type of brined/cured and smoked meat will please a hungry crowd and re-freeze quite well. Hank Shaw’s Venison Pastrami:  https://honest-food.net/venison-pastrami-recipe/#recipe   Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10

On this episode of Huntavore, joining Nick on this in depth discussion is returning guest, Nathan Judice, the RecreationChef. Together they unpack the rib quarter of deer; the location, characteristics, and sound cooking treatments of these muscle groups.  Along the way, the guys add tips and tricks to get the most out of this very finicky quarter.  If you’ve been wanting to better utilize your deer’s midsection, make it easier to bone out for burger, or elevate these under-appreciated cuts to center stage,  tune into this episode of Huntavore. Ribs, Brisket, Sidemeat Location:  extends from the lower neck to the pelvis, as high as vertebrae and extending the length of the rib to the sternum. Muscle groups/cuts: intercostal muscles: rib meat, attached between each rib, layers of muscles with pockets of hard fat. flank muscles: attached near the groin and ending at the last rib.  Thin in profile, long muscle fibers, lean, some  diaphragm: AKA Skirt Steak, internal muscular wall, works the lungs.  Located along the inside of the ribs brisket: front chest muscles.  Connects from the sternum to the shoulder.  Thin profile, pronounced grain Things to watch for:Thick layers of fat: cut out any thick layers of hard fat, mostly on the outside layers of the ribs.  Does not render, very waxy.  Not to be confused with soft fat that is striated in the meat. Blood meat: Naturally from a dispatch shot to the lungs, there will be some loss to blood and fragmented bone. Nothing to salvage on damaged flesh.  Surface blood can be cut and scraped off an intact muscle. Membrane filled with blood can be removed. Punctured Paunch: Burst Gut material inside the rib cage can compromise the inside cuts.  Thick membrane on the inside wall does protect outside muscles.  If gut shot and left to lay, the harvestable parts can spoil.  If during field dress the gut is nicked, quickly remove the gut, and flush with cold water for several minutes. How to Prepare Each Cut (in our opinions) All cuts can be added to the trim pile.  Tip: cut from the ribs, chill flat, makes finding globs of fat and removing this thick fat easier.   Rib: Nick: Two Stage Cooking, low and slow at first, finish at high heat to crisper.  Nate:Low and Slow Smoked, 2-3 hrs on smoke, 2-3 hours wrapped in foil, then finished on a hot grill or in your oven on broil. Option 2; Pressure cooker with jus to cover (30 mins to 1 hour) then finish over a hot grill with favorite BBQ sauce Dish: Nick: Venison Rib Lolly Pop Nate: Venison McRib Sandwich  Flank/Diaphram/Brisket: Nick: marinaded, followed by high heat, sliced thin cross grain. Nate: Agree with the above 100%, one tip for last minute marinade is to vacuum seal or chamber seal with the marinade to aid in quicker penetration. Or inject marinade  Dish: Nick: Steak and Frites Nate: Venison Pinwheel. Marinade, pound it out, season all sided, slather with pesto and/or roasted garlic, roll that bad boy up (paying attention to the grain so you’re slicing against the grain), truss or tooth pick it and sear on all sides hot and fast! Serve it with a nice summer salad or ratatouille

On this episode of Huntavore, Nick is joined by Colorado resident, Rikki Folger. Rikki is an accomplished chef who desires to bring wild game and foraged food to the forefront. Armed with a culinary background, she launched the handle @wild_and_foraged, sharing recipes and her adventures. They talk about a shared pastime of disc golf, attempting bottom round burnt ends, and making a seasonal berry sauce that will elevate any steak dinner. Be ready to up your summer game with this episode of Huntavore. Rikki Folger is an accomplished chef who has worked in Napa, California and now in Colorado. While also being a Somalia, someone who is trained in wine tasting, she also creates whole dishes in the kitchen. Nick, however, skips over all that and dives into a shared recreational game between them, disc golf. Lots of parallels between disc and ball golf, but one area that disc has focused on, is playing among the established habitat. For Nick, his foraging game has greatly improved, because of bad throws into the woods. Rikki turns her attention to improving Nick’s attempt on venison burnt ends. Immediate issue was the marbling and fat contact of the bottom round. The smoking and keeping the moisture in was achieved, but the crust and char was not up to par. Rikki offered to increase the surface area when broiling. Now one of the best parts of summer are the seasonal fruits that ripe for the picking. Rikki takes an already beautiful piece of grilled venison steak and adds a berry sauce. She chose blueberry as a sweet and tart sauce that would elevate a simple steak into fine dining. Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10

On this Episode of Huntavore, Nick is joined by Kris Chain.  A Hunter, Gardener, and Educator from Virginia.  Kris took it upon himself to create a personalized digital almanac that sorts info and links for game species, growing seasons, foraging dates all at your fingertips.  Kris lays out how this tool can save you loads of time preparing your hunts or gardens.  We also get into some bear meat talk, as Nick has yet to get his hands on some.  The guys finish up with street tacos and what would Kris’ final meal request be.  All this and more on the next episode of Huntavore. Nick digitally sits down with Kris Chain, creator of Season Report.  A personalized digital almanac that brings your desired hunting, gardening, fishing, and foraging information to a one stop platform.  Want to add an out of state hunt, for a different species?  Simply add the state and game animal and you get the sorted information you need, to take to the field. Kris Chain also offers Season Report for $15 annually, and you can give it a try for free for 2 weeks https://seasonreport.com/ Kris was able to harvest a bear last year, so Nick takes the opportunity to dive a bit deeper on bear meat.  Its richness and moist texture makes bear meat a true eating experience.  Kris describes the closest equivalent as a pork like texture, yet fully wild and it's own.  Nick got very intrigued as if the bear boudin sausage could be a thing, Kris seemed very excited about the idea.  Summer time also seems to be a great time to make a mess of tacos.  Kris unpacks his venison or wild boar tacos.  His go to is ground meat over shredded.  Kris kept it straight forward by seasoning, and browning the meat, but finishes off by adding a ladle of stock to keep the meat moist and add a slight sausiness to the taco meat. Tappecue Meat Probes Instagram: @tappecue Website: https://bit.ly/2NIr0Xj Coupon Code 10% off: HUNT10