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Wild Vittles is a wild game cooking podcast focused on helping you become a better wild game cook. We will explore recipes and talk to professional wild game cooks as well as home cooks . We will focus on overcoming labels like "gamey", tough and dry by better understanding how to properly prepare your harvest or catch.
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A chill video games podcast about interesting and creative games, from indie to AAA. Your host: Iceland-based games critic John Rogers. Follow the show on Twitter, Instagram, YouTube, and Twitch to stay in touch and keep up with new episodes - find links at http://gaminginthewild.com. Gaming In The Wild is a listener-supported. You can support the show at http://patreon.com/gaminginthewild to join the listener community, and get bonus episodes and other fun perks.
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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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Little City, Big City is a short, low-stakes adventure in which side-quests, baubles, and opportunities for mischief catch your eye at every turn. It's a welcome bout of easy-breezy escapism in a stacked month of more involved games. In the roundup: Animal Well, Mullet Madjack, Dread Delusion, Turbo Kid, Dungeons of Hinterberg. And as always, many …
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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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Today I'm cooking whitetail shanks by braising them in a chili sauce that I made from dried chili. I'm utilizing a chili sauce recipe from Arnie Tex and I would highly recommend you check out the link below to see how he makes it! This is a simple prep as you just make the sauce, place the shanks and sauce in a dutch oven at 325 degrees for 4 to 5 …
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1000xRESIST is ostensibly a sci-fi tale about a far future society, formed after a disastrous epidemic decimates humanity. But it's a game that never stops growing, weaving a complex tapestry of memorable characters, far-reaching subject matter, poetic dialogue, and unforgettable moments both intimate and shocking. It's a dizzyingly intelligent mas…
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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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May is absolutely stacked with top-tier indie releases, so in this episode I take a look my top ten games coming out this month. Games covered: Indika, Animal Well, 1000xResist, Little Kitty Big City, Crow Country, Cryptmaster, Lorelei & The Laser Eyes, Paper Trail, Gestalt: Steam & Cinder, Hauntii, and Nine Sols. In the roundup: Moebius-inspired v…
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On day 2 of the Total Archery Challenge, I sat down with Joel Smith and Judson Brown to talk a little be about TAC and a whole lot about wild game cooking and what we think about it. There's some good tips and lots of entertainment in this episode, so I hope you will enjoy it.Bởi Chris Smith
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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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New show notes This week’s episode is about the WASD video game festival that happened in London last weekend. It was super fun to go a showcase like this for the first time – I met up with some developers, games industry folks, and podcasting pals, and got to play tonnes of exciting unreleased games on the show floor, including: NanoApostle, Pine …
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Quesadillas are a family favorite and are very versatile. In this episode we will cook up some whitetail quesadillas with a simple mixture of onions, peppers and cheese on toasted flour tortillas with a "CRUNCH" to let you know they are ready. It's also a great way to utilize leftovers when you have steak or roast available!…
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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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I had the good fortune to be able to have Kriss Abigail on the podcast to talk about her journey to becoming a professional wild game butcher and how she then uses that knowledge to teach others through her work with other conservation organizations and clinics she holds (such as Hunters of Color, the Texas Wildlife Association and the New School o…
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This week's episode is a little roundup. We start with the Nintendo Indie World Direct, including previews of Lorelai & The Laser Eyes, Yars Rising, Bzzzt, Sticky Business, and some other show highlights, before moving onto a 1000xResist preview, and a featured game review of Lucas Pope's Playdate offering Mars After Midnight. There's also a little…
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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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This recipe comes to us from Cowboy Kent Rollins and is intended for ground beef, but I've modified it slightly and use ground elk (and have also used ground whitetail) with no fat included. I highly recommend trying out this very straightforward recipe for a new dish to utilize your ground meat. Give it a try and you will be coming back for second…
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This week we look at "the feel-bad game of the year", the grim and compelling magic bullet snipe-fest: Children of the Sun. In the roundup: Botany Manor, Pepper Grinder, Broken Roads, Dragon's Dogma 2, and a look at the Triple-i Initiative's first showcase. If you enjoy the show, find more like it on the YouTube channel: http://youtube.com/gamingin…
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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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In this episode I cook a whitetail eye of round in a stir-fry using sugar snap peas, matchstick carrots, bell peppers and mushrooms along with a homemade stir-fry sauce (see below). The recipe is essential one third meat to two thirds vegetables and you can use any combination of veggies you want. I highly recommend trying this for a quick, delicio…
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This week's episode is a roundup of demos you can try right now: Stellar Blade, Minishoot' Adventures, Dystopika, Indika, and Valley Peaks. In the roundup: this month's Game Pass, PS+, and Epic freebies, including The Outer Worlds, Kona, Ghostrunner, Immortals of Aveum, and more. Check out the YouTube for some fresh videos at: http://youtube.com/ga…
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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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Return To Grace is a perfect game for Game Pass: short, interesting, and done in a couple of hours. It's a sci-fi walking sim that raises some interesting questions about the future of AI. I also got addicted to Marvel Snap. In the April release roundup: Botany Manor, Children of the Sun, Broken Roads, Harold Halibut, Pine Harbour No Rest For The W…
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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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This week I found roasted hatch chiles in a jar and a cold front blew into town, so I decided to cook up Elk Green Chile Stew! I'd never tried this recipe before and was blown away with the spicy robust flavor. It is a hit that I will be coming back to again and again. I based my stew on Hank Shaw's Green Chile Stew and his exact recipe can be foun…
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This week's show is a grab bag episode. We start off with a few updates, some Dragon's Dogma chat, a look at FFVII REbirth's fidelity patch, and some first impressions of the Playdate console. The back half of the show is some impressions of demos from GDC & Pax East. Games covered: The Wreck, Whitewater Wipeout, Casual Birder, Mars After Midnight,…
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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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I sat down with Jeff Benda who is a professional Wild Game Chef with over 20 years of experience, to discuss how he got started, what he has learned and what advice he has for all of us as we strive to improve our skills as wild game cooks. I highly recommend you check out his website ( https://wildgameandfish.com ) and view his library of wild gam…
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I've been making a few video essays over on YouTube lately, and had a couple of requests for them to be added to the podcast feed. So I'm trying it out. If you're on Spotify, you can watch video with this episode, and if not, I hope you enjoy the audio here. This one is a short essay about the Horizon series, which seems blessed with high sales and…
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This week's show looks at FFVIIR Intermission and the newly released Rebirth, a cute cabin builder called Summerhouse, and a bullet heaven called Geometry Survivor. In the roundup: WASD Live, Enshrouded, Solium Infernum, Snufkin; Melody of Moominvalley, Pepper Grinder, and Floramancer: Seeds & Spirits. I also talk about the fun of making YouTube vi…
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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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Fajitas are a simple and quick meal that you can customize to fit the tastes of you and your family. It's also the basis or filler for quesadillas and/or burritos. This is an example of one approach that I think you will really enjoy. Ingredients: 2 Venison steaks (equivalent with 0.5 to 1 pound) (in this case I used elk) 2 medium onions rough chop…
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This week's show is a roundup episode. There are some thoughts after seeing credits on FFVIIR, and impressions of Pacific Drive, Akka Arrh, and Expeditions: A Mudrunner Game. We run through the March indie releases, and finish with a review of the addictive joker poker phenom Balatro. I also talk about being laid off in the video game industry, and…
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This week's show is an interview with Hugo Bille from Hadoque, the developers of Ultros. We talked about video game ecosystems, Metroidvania design tricks, audacious gardening mechanics, and lots more.And a big thank you to the show’s latest patrons, ScheiGuy and NikolaiAtKnight, If you'd like to join them in supporting the show on Patreon, you can…
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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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Osso Buco is an Italian dish that traditionally utilized veal shanks that are cross cut to short sections 3 or 4 inches tall. Today, I will talk you through this dish using Whitetail Shanks. This sounds and looks like a very fancy recipe, but it's actually pretty simple. The hardest part, in my opinion, is just cutting the shanks through the bone t…
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Ultros is a dazzlingly creative indie game that revitalises the Metroidvania genre. The prismic visuals and symphonic score are a sensual treat, and the game’s ingenious ecosystem slowly blooms into a map-spanning meta-puzzle that demands patience, observation, curiosity, and creativity. It's the first must-play game of 2024.In the roundup: Nintend…
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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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Gaming In The Wild podcast is four years old and 200 episodes deep this week! To celebrate the landmark, the show's patrons and listeners suggested a Q&A episode. So I opened up the floor, and had over 50 questions submitted from Discord and social media, about video games, film, travel, books, Iceland, and life generally. Which video game smells w…
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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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I decided to experiment and modify the traditional Texan casserole, King Ranch Casserole, that usually features chicken by tweaking it to include ground elk, chipotles in adobo, cream of jalapeño soup and a few other new ingredients. I was really pleased with the outcome and I hope you will be also. If you want to see this being made, take a look a…
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This week I dived into Steam Next Fest, covering demos for: Ultros, Flock, Beastieball, Hauntii, Albatros, Arco, Summerhosue, Pacific Drive, Pepper Grinder, Snufkin: Melody of Moominvalley, ZAU, and more. And as always, many thanks to the show’s 56 patrons! If you'd like to join them in supporting the show on Patreon, you can do so from $1 per mont…
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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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I sat down with Andrew Lukosevic of the EndurHunt Podcast to talk about his own journey to wild game cooking as a new hunter. Andrew is a self taught adult onset hunter who has found success and now shares those lessons in his own podcast. We discuss how he approaches wild game cooking, his ventures into jerky and sausage and his own tips and trick…
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This week's episode starts with a look at the month ahead, including new and upcoming PS+ and Game Pass additions, Steam Next Fest, and some highlights of the Feb release calendar. In the roundup: new twin-stick shooter Go Mecha Ball, the Constance demo, and Armored Core VI: Fires Of Rubicon.And as always, many thanks to the show’s patrons! If you'…
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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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