Ted Bright is one of those guys who takes an above average approach to overall health and wellness. Fitness and hunting are both large contributors, with most of his meat consumption coming from wild game, be it venison, wild turkey, or even other "non traditional" types of meat. In this podcast we discuss Ted's primary approach to cooking venison, how he ages meat, why he likes to cook large amounts, like a whole shoulder, at once, and how he incorporates planned secondary dishes from leftovers of the primary meal. His methods are usually artsy in nature, rarely following a set recipe. He also utilizes venison fat much more commonly than the average deer hunter. We also touch on portions better suited for "hot and fast" versus "low and slow", cooking wild turkey, and even an experiment with groundhog.     DIY Sportsman is Powered by Simplecast Our Sponsors: * Check out Thompson Cigars and use my code SE for a great deal: https://thompsoncigar.com * Check out Troll Co Clothing and use my code EMPIRE25 for a great deal: https://www.trollco.com/hunting Advertising Inquiries: https://redcircle.com/brands Privacy & Opt-Out: https://redcircle.com/privacy