Episode 173: Exploring Advanced Wild Game Cooking Techniques with Larry White

Episode 173: Exploring Advanced Wild Game Cooking Techniques with Larry White

Author: Harvesting Nature February 7, 2024 Duration: 1:13:26
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 to Fork Wild Pig Camp Guest:  Larry White is a hunter, avid outdoorsman, writer, and former restaurant owner/chef whose life revolves around food and being in wild places. He grew up in the foothills of North Carolina, spending my childhood hunting, fishing, and walking the woods as much as possible. He started his professional cooking career in the US Coast Guard as a Culinary Specialist before returning to college and obtaining a bachelor's degree in Culinary Arts. After that, he went on to work in fine dining establishments in Charleston, South Carolina. In 2017, he started his website, The Wild Game Gourmet, and has a strong social media following where he shares delicious wild food recipes as reels.  Check out Larry’s IG: @larry_white Show Notes: Top 3 wild game meats 2 months aged beeswax venison loin Duck fat and Yorkshire puddings Smoked whitetail shoulder holiday hams  Venison neck taquitos with coconut white miso sauce Smoked goose leg ham okonomiyaki - Japanese pancake Cubano cordon blue is amazing.  Myth busting: Don’t move your steak in the pan for a sear.  Lobster and Proscuitto stuffed Venison Torching duck prosciutto Wild Boar cooked in okra leaves Learn more about your ad choices. Visit megaphone.fm/adchoices

Justin Townsend and the team from Harvesting Nature host Wild Fish and Game Podcast, a series that treats wild food as a starting point for much wider conversations. Rather than just a collection of tactics or recipes, this podcast digs into the entire cycle of bringing food from the landscape to the table and beyond. You’ll hear discussions that connect the act of hunting or fishing to the rhythms of the season, the specifics of a place, and the cultural traditions that shape our approach to harvest. Episodes move through every stage of the process-the pursuit, the careful work of butchery, the various methods of preservation, and finally, the cooking that turns ingredients into a meal. It’s about the craft involved in each step and how these skills integrate into a practical, meaningful lifestyle. The conversations often explore how these harvested foods are carried through real life, nourishing families and communities. For anyone curious about the depth and connectivity of a life centered on wild foods, this podcast offers a thoughtful, comprehensive look at a system that is as much about philosophy and responsibility as it is about sustenance. Tune in for a consistently engaging exploration of what it truly means to know where your food comes from.
Author: Language: English Episodes: 100

Wild Fish and Game Podcast
Podcast Episodes
On the Ethics of Killing: The Moral Math of Eating [not-audio_url] [/not-audio_url]

Duration: 58:02
Summary: Explore the ethical considerations of eating and killing in the context of hunting, food production, and environmental impact. Blake Binford shares insights from his book 'On the Ethics of Killing: The Moral Mat…
Episode 271: The Wild Pantry, Part III - Dehydrating and Drying [not-audio_url] [/not-audio_url]

Duration: 47:52
Summary: Explore the ancient and modern techniques of drying and dehydrating food, its scientific principles, and practical applications in wild food lifestyle. Learn how to preserve, enhance, and utilize wild ingredient…
Episode 270: The Wild Harvest Report - April 2026 [not-audio_url] [/not-audio_url]

Duration: 12:09
Summary: A comprehensive overview of April's seasonal activities across North America, focusing on hunting, fishing, foraging, and cooking wild foods. The report highlights regional differences, key species in season, an…
Episode 269: Wild Game Is More Than Protein [not-audio_url] [/not-audio_url]

Duration: 33:59
Summary: This episode explores the full value of wild animals beyond just protein, emphasizing traditional and cultural uses of all animal parts, including fat, marrow, organs, and connective tissues. It highlights how m…
Episode 268: Wild American Foodscapes - Newfoundland [not-audio_url] [/not-audio_url]

Duration: 30:02
Summary: Justin and Adam explore Newfoundland's unique food landscape shaped by environmental constraints, historical fishing practices, and cultural resilience. From wild fish and seal to the impact of ecological manage…
Episode 267: What If the Grocery Stores Didn’t Open Tomorrow? [not-audio_url] [/not-audio_url]

Duration: 39:28
Summary: Explore the fragility of our food systems and the importance of community resilience. This episode examines historical and modern disruptions to food supply, the interconnectedness of grocery stores, and how hun…
Episode 266: The Wild Harvest Report - March 2026 [not-audio_url] [/not-audio_url]

Duration: 11:04
Summary: The March Food for Field Bulletin discusses the seasonal shifts in hunting, fishing, and foraging across North America, highlighting the transition from winter to spring. It covers regional variations in wildlif…
Episode 265: The Wild Pantry, Part II - Salting and Curing [not-audio_url] [/not-audio_url]

Duration: 42:59
Summary In this episode, Justin Townsend and Adam Berkelmans explore the ancient art of food preservation through salting and curing. They discuss the historical significance of salting, the science behind how it works,…
Episode 264: Wild American Foodscapes - Hawai'i [not-audio_url] [/not-audio_url]

Duration: 34:12
Summary Justin and Adam are joined by several guests for a conversation exploring the intricate relationship between food and culture in Hawaii, emphasizing the historical significance of traditional practices, the impac…