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Join Justin Townsend and the Harvesting Nature Crew as they guide you through the world of cooking wild fish and game meat, their adventures to obtain food, and the lessons learned along the way. They are also frequently joined by some of the most influential people in the world of wild food to dive deep into food conversation to positively promote the lifestyle of harvesting, cooking, and eating wild food. Harvesting Nature is a media outlet with the main focus to educate and inspire those ...
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We're a podcast dedicated to bringing you the best of non-fiction. We read and review books so you don't have to (if you don't want to). Take us anywhere; learn everywhere. Every week, we review and discuss a new nonfiction book. From history to psychology, from technology to philosophy, from Chile to China: we cover it all. Our philosophy is simple: important ideas deserve intelligent discussion, and that shouldn't be left only to the experts.
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show series
 
Summary: In this episode, Justin, Adam, and Matthew discuss the consumption of invasive carp. They mention the environmental impact of Asian carp, including their ability to outcompete native fish species and their jumping behavior. Matthew shares the management strategies employed by the Kentucky Department of Fish and Wildlife, such as commercial…
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Summary: In this episode, Justin and Adam are joined by Jason Passalacqua. They discuss the intersection of wild food and wine and how to make wine more approachable for the wild food community. They also talk about traditional pairings between game and wine and how Passalacqua wines are specifically designed to pair well with wild game. The conver…
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I created this recipe for Harvesting Nature’s 2024 Snow Goose Culinary Camp, which took place in Mound City, Missouri. My role there was camp cook, cooking instructor, and butchery instructor, but camp director Justin Townsend and I did get a chance to do a little hunting, too. I’ve got to say, we ran into quite a few birds. We were lucky enough to…
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Summary: In this episode, Justin and Adam discuss the butchering of wild game, specifically focusing on the top sirloin and sirloin tip cuts. They also share updates on their recent outdoor activities and plans for the upcoming fishing season. The conversation covers a detailed exploration of various meat cuts, including sirloin tip, top sirloin, a…
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I’ve taken the classic French Dip sandwich and updated it with some venison backstrap. The signs of a well-made French dip are easily distinguishable from the bad ones. The bread-to-meat ratio must be correct. The cheese must be melted, the bun toasted, and the meat a beautiful medium rare. The au jus must be flavorful and complement the meat as we…
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Summary: The Harvesting Nature crew and camp guests discuss their May 2022 wild pig hunting skills camp in Texas. They highlight the activities and lessons learned during the camp, including shooting, ballistics, cooking, and butchering. The crew emphasizes the importance of shot placement for meat yield and the versatility of wild pig meat. They a…
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Summary: In this episode, Justin and Adam chat with Dr. Jonathan Reisman about hunting, cooking, and eating offal and organ meats. They discuss the incorporation of organ meat into diets and highlight the nutritional value of organs and the unique nutrients they provide. Dr. Reisman shares his journey into butchering and cooking organs, his passion…
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Summary: In this episode, Justin and Adam are joined by Jesse Griffiths, a world-class chef, hunter, and author of the new book, The Turkey Book. They discuss turkey hunting, cooking, and the inspiration behind the book. Jesse shares his experiences hunting turkeys in different regions of the United States and the unique culinary perspectives he ga…
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In this episode, Justin and Adam are joined by Sean Sherman, an award-winning indigenous chef, educator, author, and activist. They discuss the importance of wild food for Native American and indigenous cultures, the significance of indigenous food systems, and the need for food sovereignty. In this conversation, Sean emphasizes the need to shift o…
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Turkey season has come upon us! Not many things rival the sound of calling and hearing those big old toms gobble back at you. We had the pleasure this season of hunting not far from the coast of Morrow Bay in California and bagging a few gobblers to bring home to the family. This recipe is a play on a good old chicken piccata recipe that’s super qu…
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In this episode, Justin and Adam discuss two cuts of meat: the tri-tip and the eye of round. They provide information on the location and characteristics of each cut, as well as their culinary history. The tri-tip is a flavorful cut located in the bottom sirloin area, while the eye of round is a lean muscle found in the round group. They share cook…
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John McAdams shares his adventure of taking his seven-year-old son on a backcountry mule deer hunt in New Mexico. They face challenges with cattle grazing on the hunting grounds and changing weather conditions. The cold weather and misting rain make it difficult to spot deer, leading to a change in plans. They encounter elk and other hunters along …
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Top Round and Bottom of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. They also explore the uses of these cuts, such as cube steak, pot roast, stir-frying, and steak. They share prefe…
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In this episode, Justin and Adam talk with Will Robinson, the Distiller at Tamworth Distilling and Mercantile. They discuss using wild fish and game ingredients in spirits such as Eau De Musc Castoreum Whiskey, Crab Trapper Whiskey, Deerslayer Venison Whiskey, and Saison de Frai Apple Brandy VSOP. Justin does a live tasting on the air as Will talks…
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When I started planning for this recipe, I decided that I wanted to try and use a part of the deer that I hadn’t used before. This year we sent my husband’s buck to the butcher, and we were given back these lovely cuts of neck meat. I knew I wanted to use them at some point for a stew or pot roast, and this venison neck goulash recipe was the perfe…
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Justin and Adam chat with all the attendees of our Snow Goose Culinary Camp. They discuss the hunting, the butcher, the cooking, and the eating throughout the whole weekend. They each share their own personal experiences of why they attended camp and what the outcome was. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seas…
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Skirt Steak and Flank Steak of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings Recipes: Smoky SW Veni…
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In this episode, Justin and Adam Steele dispel the myths of soaking wild game in ice water, a common practice among hunters across North America. They discuss the proper methods for cold storage, cold shortening, bacteria in water, bone sour, and so much more! Leave a Review of the Podcast Buy our Small Batch Wild Fish and Game Seasonings Join our …
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Finding ways to sneak wild game into game day dishes can be challenging. On game day, most people want glutinous, fatty, cheesy dishes that they don’t eat during the week. Wild game doesn’t tend to work well in those types of preparations, but here I’ve created the best of both worlds – a venison queso that is cheesy, creamy, silky, flavorful, and …
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Justin and Adam chat with South Carolina-based Wild Game Chef Larry White. They discuss aging venison in beeswax, smoked goose Japanese pancakes, duck prosciutto, their favorite wild game meats, elevating your cooking techniques, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field t…
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Gyros are one of my favorite summer meals. They’re perfect for both lunch and dinner and take less than an hour to make. I use heirloom tomatoes, cucumbers, and butter lettuce from my local farmer’s market. These veggies taste AMAZING in the summer months, especially if they’re locally grown. Pickled onions and spicy peppers are great additions to …
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Ribs and Brisket of Big Game Animals, touching base on techniques, nuances, and recipes for these two delicious cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Snow Goose Camp - Feb …
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Hoppin’ John is an amazing Southern American dish with an interesting history. I was raised believing eating black-eyed peas on New Year’s Day was the only way to solidify a year’s good luck. As a kid, I could not end the day without at least a spoonful of black-eyed peas. My family is still very superstitious about this tradition, but no matter, I…
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode, they dive deep into the Tenderloins and Loins, touching base on techniques, nuances, and recipes for these two delicious cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipes: …
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Camping food is one of my favorites. I love a poorly roasted hot dog from a stick over the fire. Usually, the middle is not even warm and the ends are black. Served over a cold bun and dressed in lukewarm Hormel chili with a little shredded cheddar cheese on top, maybe a few slivers of onion, and dinner is served. I’m really not mocking it and am s…
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Justin, Kory, and Ben discuss their favorite wild game recipes to put together the ultimate wild fish and game Thanksgiving meal. They dive deep into appetizers, main courses, turkey dishes, sides, wild desserts, and so much more! This episode originally aired in 2020. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasoni…
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Justin and Casey tell the tales of their 2023 elk season. They discuss hunting in Colorado, drawing tags, the mobility needed in the West, tools for a successful hunt, hunting in South Dakota, two trips to Montana to hunt, and so much more! We also previewed this podcast live on social media which was confusing and fun at the same time. - Leave a R…
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Who doesn’t love a stir fry? Quick, easy, healthy, and tasty, it’s the perfect weeknight meal. Hunters in particular should be taking advantage of stir-frying. The lean and flavourful meat of wild game goes perfectly in a well-made stir fry and you can make the thin strips of meat necessary for stir fry out of your trim pile! This venison stir fry …
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Have you ever wanted to get into waterfowl hunting or grow your existing waterfowl hunting skills? Well, we have the perfect hunting skills camp for you! We are partnering with G&H Decoys to host our first-ever Oklahoma Waterfowl Camp this coming January! It doesn’t matter if you have hunted for years or are just picking up a shotgun, we have a spo…
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Denver Steak and the Neck, touching base on techniques, nuances, and recipes for these two delicious cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Recipe…
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Arm Roast and the Shanks, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild P…
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Justin and Adam chat again about butchering and cooking by specific cuts. In this episode they dive deep into the Mock Tender and the Flat Iron Steak, touching base on techniques, nuances, and recipes for these two delicious front shoulder cuts. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to …
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Justin and Adam chat with Oregon-based Field Staff Writer Katie Wiley. They chat about foraging, clamming, crabbing, and fishing on the Oregon Coast. - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Guest: Katie Wiley: Our guest is an Oregon-based food writer, recipe develope…
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Justin and Adam dive deep into their first official cooking-by-cuts episode to discuss the whole front shoulder. They chat about shot placement to save meat, the anatomy of the front shoulder, butchering techniques, culinary nuances, melting collagen, braising, smoking, roasts, and so much more! - Leave a Review of the Podcast - Buy our Small Batch…
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Justin chats with German-based hunter and wild game chef Tim Böckle and Harvesting Nature Field Staff Writer JP Yampey. They chat about German hunting culture, German wild game cooking, red deer, roe deer, giant wild pigs, hunting on reveres, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Joi…
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Justin and Adam sit down at our Wild Pig Skills Camp to discuss the new focus of the podcast. They chat about delicious food from Pig Camp, filming for the Sporting Chef TV Show, cooking by meat cuts, butchering, wild game recipes, and so much more! Leave a Review of the Podcast Buy our Small Batch Wild Fish and Game Seasonings Join our Field to Fo…
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Kory from the HN Crew talks with his friends Jeremy, Tony, and Tyler about turkey hunting. Topics range from how to scout and prepare for the season, how to set up and call birds, some recipes, and a whole lot of missing shots. Leave a Review for a chance to win a hat! Rate This Podcast Join our Facebook Community Group Links: Turkey's amazing hear…
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Justin and the crew host a live podcast with a question and answer session at the 2023 Backcountry Hunters and Anglers Rendezvous. They share cooking tips and tricks, answer questions from the audience, play Let’s Make a Meal, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to F…
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Justin, Collin, and Adam Berkelmans chat about how to overcome wild game cooking mistakes. They discuss overcoming overcooking, resting meat, thawing techniques, inattention to cooking, acid, fat, salting, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings - Join our Field to Fork Wild Pig Camp Sho…
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Justin chats with Jonathan Wilkins owner of Black Duck Revival. They discuss how his love for food and hunting led to the creation of his lodge, Sandhill crane tamales, Corn snow goose and cabbage egg rolls, Smoked venison hot links, Boudin sausage, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasoning…
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