Episode 182: Butchering and Cooking Wild Game Tri Tip and Eye of Round

Episode 182: Butchering and Cooking Wild Game Tri Tip and Eye of Round

Author: Harvesting Nature April 17, 2024 Duration: 55:49
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 cooking tips and recipe ideas for both cuts, including grilling, searing, and marinating. Overall, these cuts offer versatility and delicious flavor for various dishes. - Leave a Review of the Podcast - Buy our Wild Fish and Game Spices Takeaways: 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. Both cuts offer versatility and can be cooked through grilling, searing, or marinating. The tri-tip is commonly used in Santa Maria-style barbecue, while the eye of round is great for dishes like pho or stir-fries. When cooking these cuts, it's important to keep them at medium-rare or medium to prevent them from drying out. Both cuts can be sliced thinly for sandwiches, tacos, or stir-fries, or cooked whole and sliced for a delicious meal. Recipes: Grilled Venison Tri-Tip Elk Tri-Tip with Chimichurri Grilled Bison Tri-Tip, Santa Maria Style Venison Cube Steak Sandwiches with Poblano-Lime Chimichurri Gochujang Venison Steak and Broccoli Venison Bulgogi Kimbap Rolls Antelope Steak Fingers 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
Episode 262: The Harvest Report - February 2026 [not-audio_url] [/not-audio_url]

Duration: 19:03
Summary The Wild Harvest Report for February 2026 provides a comprehensive overview of seasonal opportunities for hunting, fishing, and foraging across North America. The report explores regions from the Southeast to the…
Episode 261: The Wild Pantry, Part I - Freezing as Preservation [not-audio_url] [/not-audio_url]

Duration: 29:09
Summary In this episode, Justin Townsend and Adam Berkelmans explore the significance of freezing as a method of food preservation. They discuss the historical context of freezing, the science behind how freezing affects…
Episode 258: The Future of Wild Food: What 2026 Gets Right and Wrong [not-audio_url] [/not-audio_url]

Duration: 48:31
Summary In this episode, Justin and Adam examine how wild food culture is evolving as it moves into the mainstream. They discuss the influence of technology and AI on hunting, foraging, and social media, the growing resp…
Episode 257: How to Transform Holiday Wild Game Leftovers [not-audio_url] [/not-audio_url]

Duration: 33:31
Summary In this episode, Justin Townsend and Adam Berkelmans explore the creative potential of holiday leftovers, particularly focusing on wild game. They discuss various ways to transform leftovers into exciting new dis…
Episode 256: Wild Food Has No Single Culture [not-audio_url] [/not-audio_url]

Duration: 58:15
Summary In this engaging conversation, Justin Townsend speaks with Nikhil Khanna and Shiven Singh, the duo behind 'Two Brown Guys Hunt.' They explore the intersection of hunting, cooking, and cultural heritage, emphasizi…
Episode 255: North America’s Invasive Species Double Standard [not-audio_url] [/not-audio_url]

Duration: 46:15
Summary This conversation explores the complex perceptions surrounding invasive species, examining why some are celebrated while others are vilified. The discussion delves into cultural, economic, and ecological factors…
Episode 254: The Best Wild Game Recipes for the Holidays [not-audio_url] [/not-audio_url]

Duration: 45:55
Summary In this conversation, Justin Townsend and Adam Berkelmans explore the creative and experimental aspects of cooking, particularly focusing on unique roasts that combine various meats. They discuss the idea of a 'F…
Episode 253: Why Hunters Value the First Meal After the Hunt [not-audio_url] [/not-audio_url]

Duration: 55:24
Summary In this episode, Justin Townsend and Adam Berkelmans dig into the ancient first bite traditions of hunting—those raw, fire-lit moments when hunters taste the animal they’ve just harvested. They explore the histor…