Ep. 073: Advanced Wild Game Cooking

On this episode

About this episode

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…