Wild Fish and Game Podcast

Summary In this episode, Justin Townsend and Adam Berkelmans explore the creative potential of holiday leftovers, particularly focusing on wild game. They discuss various ways to transform leftovers into exciting new dishes, emphasizing the importance of using every part of the meal, including bones and offal. The conversation highlights the value of intentional cooking and the skills developed through working with leftovers, ultimately encouraging listeners to see leftovers as opportunities rather than burdens. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making Leftover Roast Recipe Ideas: Leftover roast can be sliced, chopped, ground, or shredded and turned into hot or cold sandwiches with leftover holiday sides, pot pie, shepherd’s pie, barley stew, packaged ramen upgrades, Philly cheesesteaks, stacked sliders, breakfast hash, tacos or quesadillas, fried rice, stuffing for Chinese bao buns, lasagnas, pasta bakes, bánh mì sandwiches, subs, spring rolls or egg rolls, risottos, curries, croquettes, fritters, tamales, chili, hand pies, pasties, or even used as pizza toppings. Leftover Fish Recipe Ideas: Leftover fish works beautifully in fish cakes, croquettes, chowder, soups or stews, fried rice, tacos, melty sandwiches like tuna melts or Reuben-style sandwiches, fish or potato patties, pasta with cream sauces such as Alfredo, fish salad, dips, smoked fish breakfast hash, pâté, sushi fillings, bagel toppings, quiche or frittata, or baked into a whole fish pie. ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Links: Mashed Potatoes with Spruce Tip Swirl Wild Turkey Leg Ravioli with Brown Butter and Sage Sauce Fuchsia Dunlop’s Spicy Sichuanese Chicken Salad Chapters: 00:00 Transforming Leftovers: A Culinary Opportunity 02:47 Creative Uses for Wild Game Leftovers 06:20 The Transformation Rule: Elevating Leftovers 11:01 Versatile Mashed Potatoes and Other Sides 13:27 Utilizing Bones and Offal: The Hidden Gems 18:37 The Importance of Using Leftovers 24:11 Intentional Cooking: Skills from Leftovers 25:15 Rapid Fire Leftover Transformations 30:42 Personal Favorites: Transforming Turkey Leftovers Takeaways: Leftovers can be transformed into new meals rather than being seen as waste. Wild game leftovers offer unique flavors and opportunities for creativity. The transformation rule emphasizes changing the form, texture, or context of leftovers. Mashed potatoes are one of the most versatile holiday leftovers. Bones and offal can be used to create rich stocks and broths. Using leftovers is a way to honor the effort put into sourcing wild food. Waste is a modern concept that can be mitigated through intentional cooking. Wild food encourages a deeper connection to ingredients and their value. Transforming leftovers can enhance cooking skills and creativity. Leftovers can tell a story and bring new life to previous meals. Keywords: Leftovers, wild game, cooking, transformation, holiday meals, creative recipes, food waste, intentional eating, culinary skills, wild food Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary In this engaging conversation, Justin Townsend speaks with Nikhil Khanna and Shiven Singh, the duo behind 'Two Brown Guys Hunt.' They explore the intersection of hunting, cooking, and cultural heritage, emphasizing the importance of community and inclusivity in outdoor activities. The discussion covers their personal journeys into hunting, the significance of wild food, and their recent adventures in Africa, highlighting conservation efforts and culinary experiences. They also delve into their family spice blend, which reflects their South Asian roots, and share insights on cooking techniques for wild game. Overall, the conversation celebrates the joy of connecting with nature, food, and each other. - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Links: YouTube Instagram Facebook ⁠Spice Blend - Masala⁠ Two Brown Guys Hunt Website⁠ Chapters: 00:00 The Essence of Hunting and Cooking Wild Food 02:58 Two Brown Guys Hunt: Origins and Backgrounds 05:52 The Journey into Hunting and Fishing 08:58 Building Community in Hunting and Fishing 11:55 Creating an Inclusive Environment for Beginners 14:56 Merging Indian Cuisine with Wild Game 18:04 Exploring Bold Flavors in Wild Game Cooking 20:50 The Role of Spices in Wild Game Preparation 23:49 The Impact of Cultural Heritage on Cooking 27:00 The Adventure of Hunting in Africa 30:12 The Spice Blend: A Family Tradition 38:15 The African Adventure Begins 39:43 Skepticism to Enthusiasm: A Journey of Discovery 42:46 Cultural Perspectives on Hunting and Conservation 45:35 Understanding Wildlife Management in South Africa 48:46 Perceptions of Hunting: Reality vs. Marketing 50:17 The Challenges of Hunting in Africa 52:07 Culinary Experiences: Comparing Wild Game 55:41 The Joy of Sharing Harvested Food 01:00:01 Building Community Through Hunting and Fishing Takeaways: Hunting extends beyond the woods to the kitchen. Wild food is a blend of various cultural traditions. Two Brown Guys Hunt focuses on mindful harvesting and cooking. The journey into hunting often starts later in life. Community building is essential in hunting and fishing. Inclusivity is key to expanding the hunting culture. Bold flavors can enhance wild game dishes. Cooking techniques like sous vide can elevate wild game. The spice blend is rooted in family traditions. Experiences in Africa highlight conservation efforts. Keywords: Hunting, cooking, wild food, cultural heritage, community, inclusivity, flavors, conservation, African hunting, spice blend Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary This conversation explores the complex perceptions surrounding invasive species, examining why some are celebrated while others are vilified. The discussion delves into cultural, economic, and ecological factors that shape public opinion, highlighting the role of narratives and emotional responses in determining the status of various species. The hosts also reflect on the implications of these perceptions for wildlife management and conservation efforts. - ⁠⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠⁠⁠ Links: Invasive Species Shirts and Stickers Takeaways: Invasive species are often judged through cultural, economic, and ecological lenses. Public perception can overshadow actual ecological impacts of species. Some introduced mammals are celebrated while others are seen as pests. Birds face an identity crisis as some are revered while others are loathed. Fish species are often categorized as beloved or villainous based on public sentiment. Utility and economic value play significant roles in species perception. Narratives surrounding species can influence their acceptance or vilification. Once labeled as invasive, species struggle to change public perception. Cultural traditions can shape how we view certain species. It's important to question our biases towards invasive species. Chapters: 00:00 The Villainization of Invasive Species 03:04 Cultural and Economic Perspectives on Invasive Species 04:53 Mammals: Heroes and Villains 22:33 Birds: The Identity Crisis of Invasive Species 26:45 The Journey of Feral Chickens 33:38 The Double Standard of Fish Species 41:10 Perception and Acceptance of Invasive Species 46:25 Conservation and Culinary Solutions Keywords: Invasive species, ecology, culture, hunting, perception, mammals, birds, fish, conservation, wildlife management Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary In this conversation, Justin Townsend and Adam Berkelmans explore the creative and experimental aspects of cooking, particularly focusing on unique roasts that combine various meats. They discuss the idea of a 'Frankenstein roast' and encourage adventurous cooks to embrace the unexpected in their culinary endeavors. - ⁠⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠⁠ Links: Adam’s Guide to Making a Venison Sirloin Tip Roast Brad Trumbo’s Guide to Making a Sous Vide Venison Roast Dustyn Carroll’s Recipe for a Slow Cooked Venison Shoulder Roast with Veggies Justin’s Guide for Making a Neck Roast in the Slow Cooker Chase Waller’s Wine-Braised Antelope Shoulder Roast Recipe Justin’s Indigenous-Inspired Recipe for Juniper Braised Arm Roast with Wild Mushrooms and Hominy Justin’s Guide to Making the Best Mississippi Pot Roast from Scratch - No Store-Bought Fillers! Justin’s Citrus Smoked and Braised Venison Shanks Natalie Auer’s Marry-Me Venison Shank Osso Buco Don’t Forget New Years! Justin’s Hoppin John with Venison Shank Amanda Altman’s Venison Wellington Recipe Jeff Benda’s Jackalope Wellington Recipe, Made with Pronghorn and Jackrabbit Brandon Dale’s Beer Can Smoked Venison Crown Roast Recipe Adam’s Guide to Making a Turducken Brandon Dale’s Teriyaki Glazed Duck Quincy Milton’s Smoked Duck with Apple Maple Mop Sauce Amanda Altman’s Spicy Pomegranate Glazed Duck Adam’s Guide to Spatchcocking, Dry-Brining, and Roasting a Turkey to Perfection Matt Dollenbacker’s Recipe for Smoked Carp Dip Dustyn Carroll’s Recipe for Mushroom Stuffed Venison Tenderloin Adam’s Recipe for Seared Mallard Breasts with Stewed Plums Danielle Prewet’s Dijon Roasted Hungarian Partridges Justin’s Wild Turkey Breast Kiev Adam’s German Christmas Goose Breast for Two Recipe Justin’s Roasted Quail with Corn Bread Stuffing Adam’s Beer-Braised Goose Legs on Egg Noodles with Red Cabbage Ben Burgholzer’s Pan Roasted Halibut Over Wild Mushroom Risotto Lindsey Bartosh’s Venison Steaks with Whiskey Cream Sauce Justin’s Seared Duck Breast with Pumpkin Cream Rigatoni Lindsey Bartosh’s Pheasant Pumpkin Cornbread Stuffing Gunnar Emberg’s Wild Game Sausage Stuffing Adam’s Hen of the Woods and Wild Rice Autumn Salad Adam’s Baked Wild Mushroom Rice Adam’s Baked Black Walnut Brie in Puff Pastry Adam’s Guide to Making Your Own Spruce Tip Syrup Brandon Dale’s Recipe for Wild Sumac Negronis Takeaways: Culinary experimentation can lead to unique and memorable dishes. Combining different meats can create exciting flavor profiles. Creativity in the kitchen is essential for culinary growth. Not every experiment will succeed, but the journey is valuable. Embracing the unexpected can lead to culinary fame. Beginners should start with simpler recipes before experimenting. The concept of a 'Frankenstein roast' embodies kitchen creativity. Cooking is as much about science as it is about art. Adventurous cooking can inspire others to try new things. Every great chef has had their share of kitchen failures. Keywords: Cooking, culinary experimentation, roast, kitchen science, venison, elk, antelope, caul fat, creativity in cooking Learn more about your ad choices. Visit megaphone.fm/adchoices

Summary In this episode, Justin Townsend and Adam Berkelmans dig into the ancient first bite traditions of hunting—those raw, fire-lit moments when hunters taste the animal they’ve just harvested. They explore the history, meaning, and modern interpretations of eating heart, liver, or tenderloin in the field, weaving in cultural rituals, practical cooking tips, and stories that reveal why this primal meal still matters today. - ⁠⁠⁠⁠⁠⁠Leave a Review of the Podcast⁠⁠⁠⁠⁠⁠ - ⁠⁠⁠⁠⁠⁠Buy our Wild Fish and Game Spices⁠⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠The Art of Venison Sausage Making⁠⁠⁠⁠⁠⁠ Links: The Perception of the Environment The Best Venison Heart Recipe: Japanese-Inspired Heart Skewers Curried Steak and Kidney Pie Making Memorable Meals in the Field Egyptian Duck Liver Sandwiches (Kebda Eskandarani) Takeaways: The first bite after a hunt is more than a meal, it’s a moment of gratitude, connection, and respect for the animal and the land. Across time and cultures, hunters have shared this ritual, turning survival into ceremony and instinct into reverence. Ancient traditions from the Arctic to Africa reveal that eating first is both a form of nourishment and a homage to the hunt itself. The practice carries four meanings: practicality, honor, connection, and gratitude. Organ meats, such as heart and liver, spoil quickly, making them both a practical and symbolic choice for the first meal. The act of eating first honors the hunter’s effort and courage while recognizing the life taken. It also deepens the connection between hunter, animal, and environment, reminding us that hunting is part of a shared cycle. Gratitude transforms the meal into a moment of reflection, reinforcing respect over pride. Modern hunters continue the ritual through simple, fire-cooked meals in the field. A tenderloin or heart sizzling over a campfire carries as much meaning today as it did thousands of years ago. These first meals are often cooked with minimal tools—just salt, oil, and flame, proving that simplicity carries the most authenticity. A fresh-cut organ or tenderloin eaten outdoors becomes a lasting memory of the hunt and a story worth retelling. The episode also explores how social media and trophy photos can blur the line between respect and display. Cooking in the field brings the focus back to purpose, humility, and connection instead of validation. Adam and Justin share their own first-bite experiences, from heart skewers to quick tenderloin tacos, proving that ritual and flavor can coexist. They encourage hunters to start or revive their own first-bite traditions, turning every harvest into a meal that matters. Keywords: Gall, taste, unconventional flavors, food science, culinary exploration Learn more about your ad choices. Visit megaphone.fm/adchoices