Ep. 073: Advanced Wild Game Cooking,

Ep. 073: Advanced Wild Game Cooking

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Steven Rinella talks with Chef Josh Skenes, along with Janis Putelis of the MeatEater crew.
Subjects Discussed: how to cook beaver tail; industrialized food versus "real" food; Saison: the focus is purely on taste; closed-loop agricultural systems; you can't ever replicate the true taste of nature; how to deal with the lack of consistency in wild game, and whether or not that's actually an issue; proper shot placement; monolithic bullets; stomper bucks in Idaho; caviar from white sturgeon, shovelnose sturgeon, paddlefish, and lake whitefish; Steve and his fake uncle Don trollin’ for striped bass in front of San Quentin Prison; fishing for diamond turbot; ike-jime, or how to run a wire through a fish's spine to make it taste it real good; headshots; box crab; monkeyface eels; safe mold versus shitty mold; and more.
Get your tickets to the MeatEater Podcast, Live with Steven Rinella and Friends here: http://bit.ly/2u3xfXq
Join Steven Rinella, Ryan Callaghan, and other surprise guests for a live recording of his popular MeatEater Podcast. Tickets for a raffle, with high-end prizes from Yeti, Vortex Optics, First Lite, Stone Glacier, Savage Arms, Benchmade Knife Company, Schnee’s, Weston, and Seek Outside will be sold at the event. Raffle proceeds benefit Backcountry Hunters and Anglers. Raffle winners will be drawn following the podcast recording and Steven will be on hand signing books.
Check out the show notes to dig deeper into the books, ideas, and stories mentioned in this episode at http://www.themeateater.com/podcasts



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Ep. 073: Advanced Wild Game Cooking,
Ep. 073: Advanced Wild Game Cooking
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