Episode 93: The Hunter Chef

Justin and Collin chat with wild chef and author Michael Hunter. They discuss his most recent cookbook of 100 wild food recipes and butchery guides, vegan protests, wild food desserts, moose tongue pastrami, complexities in our food system, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest:  Michael Hunter: Michael is a Canadian-born professionally trained chef, co-owner of Antler Kitchen & Bar, a hunter, forager, husband, and father. In 2020, he published The Hunter Chef Cookbook which features a collection of over 100 recipes and butchery guides. Follow Michael on Instagram @thehunterchef Check out Michael’s website Buy The Hunter Chef Cookbook Buy a signed copy of The Hunter Chef Cookbook Show Notes: Adventures for Food Episode 401: Bulls, Sharks, and Lions Oh My Oregon's hunting workshops  Colin's article on shotgun skills course Shooting shotguns Archery vs. gun hunting Growing up on a horse farm The start of Antler  “Venison is the new kale” Going viral for breaking down a deer for PETA Oregon's IP13 Why we need to eat meat  Complexities in our food system Collin talking about nutria...again Michael's cook book  Desserts from the wild  Wild ginger ice cream Cedar sorbet  Mouse tongue pastrami Pickled puff ball mushroom Mushroom hunting Seared foie gras Venison tenderloin with spice ash Using spice ash and how to make it  Responsible foraging  Learn more about your ad choices. Visit megaphone.fm/adchoices