I'm Daniel Pruitt and I'm the founder of Meadeers Wilden Hall. I've got a new cookbook out my first and I'm so excited to tell you about it.

It's called Meadeers Wilden Hall and it contains more than 80 seasonal recipes inspired by what you can hunt, fish, forage, or grow in your garden each season.

Wild game and fish play a really big part in this book, but so do the seasonal fruits and vegetables that fill my plate all year round.

You'll find recipes like smoked sage, venous, and tenderloin, cotton-tail soup with leaks, cheesy fried morrels with tomato

sauce, and even desserts like chocolate porchini mushroom, potacrim. You'll also find my tried and true standards like

Shepherds Pie, Benison enchiladas, and the ultimate garlicky meatballs.

From that elusive weeknight recipe that the whole family will want to eat on repeat to some extra special celebratory meals,

this cookbook is a result of years of recipe testing.

You'll walk away armed with the best technique. of years of recipe testing.

You'll walk away armed with the best techniques

for cooking with wild ingredients

and using up the game in your freezer

to cook delicious, beautiful, and memorable meals.

It's meat eaters of and whole. seasonal recipes for

the conscious cook by me Daniel Pruitt and it's out now visit the

meat eater.com or buy it wherever books are sold. All right, we're back with another episode of Cutting the Distance Podcast. This week my guest is Tom Schneider. You probably remember Tom from our

Wolf episode earlier on and then we did a couple of episodes of rifle hunting

tactics which were wildly popular and much appreciated from our

listeners.

Tom, if you don't know, if you haven't listened to those, Tom and if you don't know who Tom is,

he's probably one of the best all-around hunters that I know.

You put this guy in the woods chasing elk with a bow, you put him in the woods chasing elk with a rifle, mule deer with a bow, you put him in the woods, Jason elk with a rifle, mule deer with a rifle,

...