This show makes me so happy. If I could cook every meal outside I would. And while hunting isn’t my thing, I come from a fishing family, so that setting…. By the water, the trees, is just a lil slice of heaven.
Even though I don’t hunt, I am a fan of most game meats, right now I’m drooling a bit wishing I had a platter of bison snacks!
Such a fun show to watch, had to be exceptionally fun to make!
Late to the party (I was literally plucking and gutting a ruffed grouse on a mountainside in Wyoming when this premiered!), but BRAVO!
I would like to echo and amplify two words: sustainable, and renewable. The beauty of wild fish and game is that America got its shit together 100 years ago and created seasons and limits that ensure we don't overfish or overhunt. This means it is the ONLY meat that's sustainable BY LAW.
We also created a funding model a century ago in which hunters' fees pay for conservation of habitat. This is key to sustainability, as no wildlife can thrive without habitat, regardless of how much or how little you regulate hunting. You may remember a report that came out a few years ago documenting a 30% decline in bird abundance in North America since 1970 - one of the key exceptions was waterfowl, and the report authors noted that was largely thanks to hunters (like me) who work hard to conserve their habitat. (Link to article about it:
During the pandemic, it wasn't just sourdough people added to their cooking repertoire - lots of new people took up hunting, or lapsed hunters returned to it, as well. I'm sure they'll find your show an important resource, because cooking wild meat is definitely different than cooking domestic. Looking forward to digging into the show, now that I'm back home. Because I don't much care for football, lol.
Congratulations Andrew and team. This looks like so much fun! You tuck us in at night and we love you for it. I learn a new technique every time I sit down and read or watch.
Love the content and your approach to teaching new recipes. One question on developing the show, how do you make the call on using farmed animals in the recipes vs wild? Duck comes to mind as being substantially different in the farmed vs wild product in terms of size, color of meat, and flavor. I am relatively certain the duck you use is farm raised. I understand the game laws mean it is hard or impossible to buy truly wild versions of most animals, so maybe I answered my question right there!
This show makes me so happy. If I could cook every meal outside I would. And while hunting isn’t my thing, I come from a fishing family, so that setting…. By the water, the trees, is just a lil slice of heaven.
Even though I don’t hunt, I am a fan of most game meats, right now I’m drooling a bit wishing I had a platter of bison snacks!
Such a fun show to watch, had to be exceptionally fun to make!
I'm already counting down til Bison hour...!!!
Late to the party (I was literally plucking and gutting a ruffed grouse on a mountainside in Wyoming when this premiered!), but BRAVO!
I would like to echo and amplify two words: sustainable, and renewable. The beauty of wild fish and game is that America got its shit together 100 years ago and created seasons and limits that ensure we don't overfish or overhunt. This means it is the ONLY meat that's sustainable BY LAW.
We also created a funding model a century ago in which hunters' fees pay for conservation of habitat. This is key to sustainability, as no wildlife can thrive without habitat, regardless of how much or how little you regulate hunting. You may remember a report that came out a few years ago documenting a 30% decline in bird abundance in North America since 1970 - one of the key exceptions was waterfowl, and the report authors noted that was largely thanks to hunters (like me) who work hard to conserve their habitat. (Link to article about it:
https://www.npr.org/2019/09/19/762090471/north-america-has-lost-3-billion-birds-scientists-say)
During the pandemic, it wasn't just sourdough people added to their cooking repertoire - lots of new people took up hunting, or lapsed hunters returned to it, as well. I'm sure they'll find your show an important resource, because cooking wild meat is definitely different than cooking domestic. Looking forward to digging into the show, now that I'm back home. Because I don't much care for football, lol.
Congratulations Andrew and team. This looks like so much fun! You tuck us in at night and we love you for it. I learn a new technique every time I sit down and read or watch.
Hi Andrew,
Love the content and your approach to teaching new recipes. One question on developing the show, how do you make the call on using farmed animals in the recipes vs wild? Duck comes to mind as being substantially different in the farmed vs wild product in terms of size, color of meat, and flavor. I am relatively certain the duck you use is farm raised. I understand the game laws mean it is hard or impossible to buy truly wild versions of most animals, so maybe I answered my question right there!