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Cooking Critters with Jason Bachtell
Manage episode 319056796 series 3086327
A tartalmat a Mountains To Bayous biztosítja. Az összes podcast-tartalmat, beleértve az epizódokat, grafikákat és podcast-leírásokat, közvetlenül a Mountains To Bayous vagy a podcast platform partnere tölti fel és biztosítja. Ha úgy gondolja, hogy valaki az Ön engedélye nélkül használja fel a szerzői joggal védett művét, kövesse az itt leírt folyamatot https://hu.player.fm/legal.
On this installment of M2B Seth and I sit down with critter cooking connoisseur and owner of Pully Wissle Provisions Jason Bachtell to talk all things wild game cooking. Jason is an avid waterfowl hunter and meat smoking expert. He was gracious enough to have us over for a wild game feast that included smoked Canada goose, Buffalo squirrel legs, sea duck snack sticks, fried pheasant and smoked venison tenderloin to name a few. Jason let us in on a few of his secrets and some great tips on cooking wild game. If you have ever wondered how the pros prepare their harvest you are going to want to tune in!
Other topics discussed: What makes a great hunting camp, squirrel hunting struggles, battling the Chesapeake Bay, pen raised pheasants, blowing smoke, the obsession with banded birds and much more...
-Good Hunting
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