S4-E02: Full Boar: Whole Hog Cooking Special

Rendering Wild Lard for Cooking

Sportsman that are lucky enough to harvest a black bear should try rendering the fat from the animal.  Once rendered, this lard will become a staple in the house hold for cooking many different meals. When butchering black bears or wild pigs, if you get a fatty one, it’s very important that you trim away all fat before freezing the meat. The fat will gradually spoil in the freezer and create off-flavors or downright inedible meat. Rather than...

Wild + Whole’s New Cooking Show: Sourced

I believe every meal has a story to tell if you’re willing to look for it. I’ve spent the past decade of my life trying to eat consciously, and I love exploring the qualities that make wild ingredients so profoundly unique. It’s not always easy, but it’s pushed me to search in places I’d never expect for the most unpredictable ingredients. As a result, I’ve learned that the best way to truly understand and experience everything food has to offer...

Tips for Cooking on a Backcountry Hunt

My dad always liked that old Napoleon quote about how an army marches on its stomach. During hunting season, he kept a plastic milk crate full of assorted goodies, jarred venison, corned meat, dried fruit, jerky, coffee nips, crackers, and toffee peanuts in the back of his Jeep Cherokee so that he could keep me and my brothers’ spirits up when we might otherwise have turned tired and whiny. For sure, he and Napoleon understood something elemental...