Hey folks, Randy Noberg here and we're getting ready to do another episode of Huntock Radio.

And with me are two guys who I always look up to because of their excellent while game

cooking skills and knowledge and history of cooking and history of food.

And they are here at our annual deer camp down in Arizona and they are, I don't want to

say they're in charge of the cooking.

They've volunteered to make sure that whatever we take from the landscape, it gets the best

possible treatment because these guys are very capable of it.

I'm talking about Hank Shaw and Jonathan O'Dell.

Hank, if you haven't read his books or bought his books, he's got three amazing while game

cookbooks, buck buck goose, duck duck goose, buck buck moose and fesent coil cotton tail.

Go to his website, we'll give you all that here in the podcast.

And then Jonathan O'Dell, John has been, he's a small game biologist and manager for Arizona

game and fish and we have him on the podcast whenever we can because he's this natural history

encyclopedia. The guy just has all this information that's fascinating to listen to.

And since they're both here, I was talking to him and telling him that even though I feel

pretty confident and confident while I'm out in the field and I'm really confident about once

the animal is taken and we're trying to get it ready for the kitchen, the field dressing and

processing. I've got a ton of experience in that. My shortfall in this whole equation,

this whole circle of hunting between the killing and catching to the cleaning where the gap is

for me is in the cooking and you would think that well, you've been hunting and fishing for

most of your life. I've, I've, I feel like I'm somewhat intimidated in the kitchen and I never

used to feel that way when I didn't have the knowledge and awareness that there's all these other

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