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Wild Fish and Game Podcast: Daily Summaries Delivered
by Harvesting Nature
The Wild Fish and Game Podcast explores wild food at the intersection of place, season, culture, and craft. Hosted by Justin Townsend and the Harvesting Nature team, the show goes beyond recipes and hunting stories to examine how food is grown, harvested, preserved, and carried through real life. Each episode dives into the whole wild food system, from hunting, fishing, and foraging to butchery, preservation, and cooking, while asking more profound questions about sustainability, tradition, and how people have continuously fed themselves from the land. Along the way, Justin and his co-hosts are joined by chefs, hunters, foragers, biologists, writers, and cultural knowledge-keepers who help connect ecology to the table. Whether discussing regional foodscapes, seasonal harvests, preservation techniques, or modern wild-food culture, the Wild Fish and Game Podcast is about learning to eat with the land rather than against it. Harvesting Nature is a wild food media company dedicated to education, conservation, and self-reliance through hunting, fishing, and foraging.
Latest Episodes
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- 6 days ago57 min
Episode 288: The Wild Pantry, Part VIII: Preserving North America’s Wild Foods Before Refrigeration
Summary: Justin and Adam trace North American food preservation from Indigenous practices to frontier provisions, showing how seasonal abundance, travel, trade, and winter scarcity shaped what people ate. They explain traditions including pemmican, preserved fish, wild rice, hominy, roots, dried berries, and maple sugar, while noting that historical methods require modern food-safety care. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices The Art of Venison Sausage Making "Smoke All Day" Ka'ikena Scanlan Chapters: 00:00 Why food preservation mattered before refrigeration 03:05 Seasonality, travel, storage, and Indigenous food systems 08:23 Choctaw hunger seasons and preparing for winter 10:38 Pemmican: portable energy for travel and trade 20:03 Salmon runs, drying racks, and preserved fish 25:59 Migratory waterfowl, small game, and useful fats 32:00 Salt pork, barrel provisions, and the history of jerky 39:33 Wild rice, hominy, and storing grains and crops 47:34 Camas, roots, and seasonal harvesting grounds 55:07 Dried berries, hickory nuts, and maple sugar 01:00:10 What these preservation traditions made possible Takeaways: “preservation transformed a short lived abundance into, you know, a supply that could last for months” “removing that water greatly reduces the weight in bulk.” “They didn't show up into a vacuum.” “you need to be prepared.” “for reliable long term storage, people are using very like aggressive drying methods” “make sure you're doing it properly because a lot of those old ways can kill you and your family.” “wild rice isn't actually rice as we think of it. It is a seed, in fact.” “it allows the the outside exterior, the skin ... to be separated from the inside.” “the entire landscape could function as a managed food resource” “preservation was about a lot more than simply preventing spoilage.” Keywords: North American food preservation, Indigenous foodways, pemmican, wild food, traditional food preservation, salmon drying, wild rice, hominy, jerky, maple sugar Learn more about your ad choices. Visit megaphone.fm/adchoices
- 2 weeks ago58 min
Episode 287: The Deer Leg Steak Sucks
Justin Townsend and Adam Berkelmans discuss why venison leg steaks often turn out tough or chewy, the role of silver skin and muscle structure in meat quality, and how proper butchery techniques can transform cuts from the hindquarter into better meals. They explore the importance of understanding animal anatomy, choosing the right cuts, and matching cooking methods to each cut to make the most of harvested game meat. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices The Art of Venison Sausage Making Chapters: 00:00 Introduction to venison leg steaks and common issues 02:10 Justin and Adam share their dislike for leg steaks 03:25 What exactly is a leg steak and how is it cut 05:55 Different cuts of the hindquarter and their characteristics 17:53 Why cross-cutting muscles for steaks often fails 22:44 How cooking method impacts meat quality 24:01 Proper techniques for cooking game meat cuts 25:00 The role of silver skin in venison toughness26:56 Proper butchery techniques for deer28:49 The problem with labeling cuts as steaks30:58 Processing and packaging considerations32:59 The impact of cut selection on meat quality35:00 Cost and labor considerations in processing37:00 Reevaluating how we think about meat cuts38:59 The importance of understanding anatomy for butchering41:12 Confidence gained through butchering knowledge43:02 The value of processing your own meat44:57 Alternatives to leg steaks for better meals47:10 How to cook tough cuts effectively49:07 Breaking down the hindquarter yourself51:10 Using thin slicing and stir-fry techniques52:59 The importance of respecting the animal’s anatomy54:58 Summary of why leg steaks are problematic Takeaways: Problems with venison leg steaks Different cuts of the hindquarter and their uses Why cross-cutting muscles can ruin steak quality Proper butchery techniques for game meat Cooking methods best suited for different cuts The importance of understanding meat anatomy Common mistakes hunters and processors make How to cook venison for optimal tenderness Keywords: Venison, leg steaks, butchery, cooking tips, game meat, meat cuts, hunting, processing, culinary techniques, butchery, meat cuts, cooking techniques, hunting, processing, steak, braising, connective tissue, meat education Learn more about your ad choices. Visit megaphone.fm/adchoices
- Oct 9, 202647 min
Episode 286: Gamey - Myth, Misconception & Truth
Summary: Justin Townsend and Adam Berkelmans explore the true meaning of 'gamey' in wild game meat, dissecting its causes, misconceptions, and how different factors influence flavor. This episode offers hunters and cooks a deeper understanding of wild meat flavor profiles and best practices for handling and cooking. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices The Art of Venison Sausage Making Chapters: 00:00 Introduction to 'Gamey' and Its Mysteries 02:01 Factors Influencing Wild Game Flavor 04:07 Describing 'Gamey' Without Using the Word 05:55 Historical Perspectives on Flavor Development 08:09 The Circular Definition of 'Gamey' 10:06 Hanging and Aging Wild Game 12:01 Fat and Its Role in Flavor 14:05 Storage, Freezer Burn, and Oxidation 15:54 The Variability of Wild Meat and Its Cultural Significance 17:47 Cooking Techniques and Overcooking Risks 20:00 Breaking Down 'Gamey' Into Multiple Descriptions 21:58 Species-Specific Flavors and Blind Taste Tests 24:04 The Impact of Field Handling and Processing 26:02 The Role of Expectation and Perception 27:53 Practical Tips for Handling and Cooking Wild Meat 30:09 The Cultural and Psychological Aspects of Flavor 32:14 Summary and Final Thoughts on 'Gamey' Takeaways: The definition and origins of 'gamey' Factors influencing wild game flavor including species, diet, age, storage, and cooking Historical perspectives on flavor development in game meat The impact of field handling and processing on flavor The role of fat, oxidation, and freezer burn in flavor changes The importance of proper butchering and storage techniques Psychological and cultural influences on flavor perception Practical tips for cooking and preparing wild game Keywords: Wild game, gamey flavor, meat science, hunting, meat storage, flavor development, meat cooking, wild meat handling, flavor misconceptions, hunting tips Learn more about your ad choices. Visit megaphone.fm/adchoices
- Oct 1, 20261h 15m
Episode 285: The New Buck, Buck, Moose with Hank Shaw
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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices
- Sep 24, 202644 min
Episode 284: The Bacon Paradox
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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices The Art of Venison Sausage Making 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 Learn more about your ad choices. Visit megaphone.fm/adchoices
- Sep 15, 202651 min
Episode 283: The Wild Pantry, Part VII, Fermenting Wild Foods
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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices 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 Learn more about your ad choices. Visit megaphone.fm/adchoices
- Aug 27, 202657 min
Episode 282: Learning to Hunt Lanai
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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices The Art of Venison Sausage Making 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 Learn more about your ad choices. Visit megaphone.fm/adchoices
- Aug 20, 202648 min
Episode 281: Cooking by Cut - Making the Book
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. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices The Art of Venison Sausage Making Cooking by Cut Podcast Series Shop our Store 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 Learn more about your ad choices. Visit megaphone.fm/adchoices
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About Wild Fish and Game Podcast
The Wild Fish and Game Podcast explores wild food at the intersection of place, season, culture, and craft. Hosted by Justin Townsend and the Harvesting Nature team, the show goes beyond recipes and hunting stories to examine how food is grown, harvested, preserved, and carried through real life. Each episode dives into the whole wild food system, from hunting, fishing, and foraging to butchery, preservation, and cooking, while asking more profound questions about sustainability, tradition, and how people have continuously fed themselves from the land. Along the way, Justin and his co-hosts are joined by chefs, hunters, foragers, biologists, writers, and cultural knowledge-keepers who help connect ecology to the table. Whether discussing regional foodscapes, seasonal harvests, preservation techniques, or modern wild-food culture, the Wild Fish and Game Podcast is about learning to eat with the land rather than against it. Harvesting Nature is a wild food media company dedicated to education, conservation, and self-reliance through hunting, fishing, and foraging.
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