Wild Fish and Game Podcast

Summary:

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

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⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

Hank Shaw Instagram

Hunt Gather Cook

Buck, Buck, Moose

Hank Shaw Events

Chapters:

00:00 Introduction to the Updated Venison Cookbook

00:04 Introduction to Hank's culinary philosophy

00:32 Dry aging meat and the importance of fat

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

01:05 Insights from meat science expert Jess Prials

01:08 Changes in cooking styles with regional influences

01:34 The value of simplicity and minimalism in plating

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

02:26 Upcoming book release and where to find it

02:56 Hank's future projects and writing plans

02:58 The Impact of Reader Feedback and Community Engagement

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

03:10 Closing thoughts and appreciation

03:15 Changes in Food Photography and Visual Presentation

04:15 Incorporating Modern Cooking Appliances and Techniques

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

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

11:07 New Recipes and Culinary Innovations in the Book

19:44 Evolving Demographics of Wild Game Cooks

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

26:08 Reader Feedback and Its Role in Content Updates

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

Takeaways:

Revisiting and revising a successful cookbook after a decade

The evolution of wild game cooking techniques and recipes

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

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

The changing demographics and motivations of wild game cooks and hunters

The importance of reader feedback in updating culinary guides

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

The science behind dry aging and its relevance to wild game

New recipes and techniques introduced in the updated book

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

The importance of internal fat in meat quality

Evolution of cooking styles in different regions

Common misconceptions in wild game preparation

The significance of simplicity and focus in culinary arts

Food safety practices in meat handling and preservation

Upcoming book and event details

The role of outdoor activities in food culture

Keywords:

Wild game, venison, cooking techniques, cookbook revision, hunting, charcuterie, sous-vide, food science, hunting culture, food innovation meat science, cooking techniques, culinary evolution, book launch, outdoor cooking, preservation, hunting, food safety
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In this episode, Justin and Adam explore the history, techniques, and cultural significance of adding fat to wild game, with a focus on bacon. They challenge common assumptions, discuss historical methods like larding and barding, and consider when and why to use fat in wild game cooking.

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

Chapters:

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

02:24 Historical techniques: larding and barding explained

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

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

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

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

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

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

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

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

Takeaways:

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

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

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

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

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

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

Keywords:

wild game, bacon, larding, barding, cooking techniques, culinary history, game meat, fat, dove poppers, wild food
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Justin and Adam explore the fascinating world of fermentation, covering everything from vegetables and wild foods to meat and fish. Discover how controlled microbial activity transforms foods, preserves seasonal abundance, and creates new flavors, with practical tips for home fermentation.

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⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making

The Art of Fermentation⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠

The Art of Making Fermenting Sausages

National Center for Home Food Preservation

Fermented Habanero Hot Sauce

Homemade Sauerkraut

How to Make Fermented Pickles

Chinese Stir Fried Lambsquarters with Fermented Bean Curd

Chapters:

00:00 Introduction to Fermentation and Its Significance

02:09 Difference Between Pickling and Fermentation

03:01 What Exactly Is Fermentation?

04:25 The Role of Salt and Microorganisms

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

10:27 Traditional Fermentation Practices Around the World

11:26 Fermenting Wild Plants and Berries

16:12 Getting Started with Vegetable Fermentation

17:27 Fermentation of Wild Mushrooms and Safety Tips

21:56 Fermentation of Wild Fish and Seafood

33:39 Aging Meat and Its Relationship to Fermentation

44:36 Historical Practices of Hanging and Aging Game Birds

50:42 Fermentation of Mushrooms and Cultural Traditions

54:45 Practical Tips for Home Fermentation and Safety

Takeaways:

What is fermentation and how it works

The role of salt and microbes in fermentation

Fermenting wild plants, berries, and mushrooms

Fermentation of wild game and meat products

Safety considerations in fermenting meat and fish

Historical and cultural practices of fermentation

Practical tips for home fermentation projects

Keywords:

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

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

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Takeaways:

Unique terrain and geography of Lanai

Logistics of hunting on remote islands

Experience hunting Mouflon sheep and Axis deer

Weather challenges and how they impact hunting trips

Importance of preparation and local knowledge

Keywords:

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

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

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⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making

⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Cooking by Cut Podcast Series

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Takeaways:

The inspiration behind 'Cooking by Cut' and its organization

How understanding animal anatomy improves cooking techniques

The importance of unlearning traditional hunter preferences for cuts like backstrap

Global culinary influences incorporated into wild game recipes

The process of writing, photographing, and publishing the book

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

The role of butchery skills in enhancing wild game preparation

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

Keywords:

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