Episode 190: Chile Snow Goose Burgers and Problematic Snow Geese in North America

Episode 190: Chile Snow Goose Burgers and Problematic Snow Geese in North America

Author: Harvesting Nature June 12, 2024 Duration: 20:16
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 harvest several geese, which allowed us to experiment in the kitchen. One of the dishes we made for guests and staff was these green chile snow goose burgers, made from ground snow goose breasts and legs, pork, and bacon.  While cooking them on the flat-top griddle outside, the snow geese continually streamed overhead, a cacophony of honks drifting down at all times. In fact, anywhere you were in Mound City, you could look up and see endless giant V’s of snow geese streaming overhead, accompanied by constant honking. Millions of snow geese; what a place!  The burgers made for a filling and tasty lunch, just what everyone needed before heading back to the pit blinds in a nearby cornfield.  Any green chile burger is great, but made with wild snow goose? It’s like the perfect grass-fed beef burger with even more flavor. Many people online have assured me that snow goose isn’t really worth eating and that the birds are nothing more than sky carp.  Sky carp? More like hamburger of the sky! Read the written version of this recipe as prepared by Adam Berkelmans Leave a Review of the Podcast  Buy our Small Batch Wild Food Spice Blends  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 198: Don't Throw Away the Head and Tongue - Eat It! [not-audio_url] [/not-audio_url]

Duration: 1:12:27
Summary: In this episode, Justin and Adam discuss the culinary uses of the head and tongue of wild game animals. They highlight the various edible parts of the head, such as the cheeks, brain, jowls, ears, snout, and ton…
Episode 196: Wild Game Ground Meat: Grinding, Fat Ratios, and Recipes [not-audio_url] [/not-audio_url]

Duration: 1:07:55
Summary: In this episode, Justin and Adam discuss the history and process of grinding meat. They cover the various uses of ground meat, including burgers, sausages, and meatballs, and the cuts of meat that are best for g…
Episode 195: Create World-Class Tasting Fish with Ike Jime [not-audio_url] [/not-audio_url]

Duration: 1:11:31
Summary: Justin chats with Andrew Tsui of the Ike Jime Federation and explores the practice of Ike Jime, a method of dispatching fish that prioritizes food quality. Andrew explains the four steps of Ike Jime: brain spiki…