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

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