Ep. 099: Wild Game Basics

The MeatEater Podcast

MeatEater

Sports, Wilderness

4.9 • 37.5K Ratings

🗓️ 15 January 2018

⏱️ 121 minutes

🔗️ Recording | iTunes | RSS

🧾️ Download transcript

Summary

Seattle, WA- Steven Rinella talks with chef Andrew 'Pooder' Radzialowski, First Lite's Ryan Callaghan, along with Janis Putelis of the MeatEater crew. Subjects Discussed: Jacques Pépin, a.k.a. Jack Peppin; Steve's squid jigging breakthrough; stuffing a deer inside a pig; Matt Rinella's strange new wild game recipe; the thinking man's hot sauce; Pooder's culinary tips; catfish fat; Cal's morel tip and tongue preparation; how to cook venison ribs to perfection; standard-issue whitetail deer; the bridge between the hunter and chef; and more.

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Transcript

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0:00.0	This is the Meet Meater Podcast coming at you shirtless severely bugged bitten in my case underwearless.
0:16.0	We can't predict anything.
0:24.0	First off, what you guys think about that mountain line meet from last night?
0:29.0	Very good.
0:30.0	Yeah, I thought it was delicious.
0:31.0	Cougar meat.
0:32.0	Very good.
0:33.0	Even my mother-in-law ate it.
0:35.0	Yeah.
0:36.0	I would surprise that tender it was.
0:40.0	That recipe.
0:41.0	Well, you know the chef Jacques Papine.
0:44.0	I call him Jack Peppin.
0:45.0	Oh yeah.
0:46.0	He, uh, that's his little sauce.
0:49.0	Chinese five spice powder.
0:52.0	Uh-huh.
0:53.0	Sauce, but I like fupilled it.
0:55.0	Which is even more than quadruple in it.
0:57.0	And he does it with pork.
1:00.0	Uh-huh.
1:01.0	And just, you know, kind of braises it for a little teeny bit.
	...

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