Wilderness

Join Justin Townsend and the Harvesting Nature crew as they explore the world of cooking wild fish and game while sharing recipes, tips, tricks, and lessons learned from their pursuit of wild food. We hope you ate before the show because you are sure to leave hungry.

Episodes

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!

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Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes

Crew

Follow Emily on Instagram @the_way_we_hunt

Recipes:

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

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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!

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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:

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

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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!

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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:

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

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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!

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Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now

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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 

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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.

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September 1, 2021

Episode 404: The Hunter Chef

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!

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Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now

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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 

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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!

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Leave a Review for a chance to win a hat!

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Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now

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Love our content? Buy us a cup of coffee to say thanks!

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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

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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

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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!

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Leave a Review for a chance to win a hat!

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Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now

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Love our content? Buy us a cup of coffee to say thanks!

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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.

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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? 

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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

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Love our content? Buy us a cup of coffee to keep us fueled! 

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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.

Play Now

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!

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Leave a Review for a chance to win a hat!

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Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now

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Love our content? Buy us a cup of coffee to say thanks!

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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

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