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Gamekeeper Podcast

EP:297 | Bonus: The Perfect Venison Backstrap

Gamekeeper Podcast

Mossy Oak

Mossy Oak, Gamekeeper, Hunting, Bottomland, Wild Turkey, Sports, Food Plot, Wilderness, Mossy Oak Gamekeepers, Land Management, Whitetail Deer

51.1K Ratings

🗓️ 10 January 2025

⏱️ 73 minutes

🧾️ Download transcript

Summary

This week we are joined in-studio by renowned wildlife chef Michael Hunter. It’s a fun podcast, and we ask a lot of questions about grilling, temps, searing techniques, sauces and just how a guy can prepare the perfect backstrap/tenderloin. We also ask if meat from different regions tastes noticeably different. From a chef's perspective, what age and gender of a whitetail tastes the best? Would a buck that’s been chased have a different taste? Some of the comments might surprise you. Listen, ...

Transcript

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0:00.0

Hi, I'm Jeff Foxworthy and welcome to Gamekeeper Podcast.

0:08.2

If you want to learn more about farming for wildlife and habitat management, then buddy, you are in the right place.

0:14.7

Join the gamekeeper crew direct from Mawseo clan enhancement studio as they discuss the latest wildlife and habitat management practices,

0:23.1

news, and of course, hunting.

0:25.0

There's no telling what you'll learn, but I'm going to tell you, I bet it's interesting.

0:29.2

Enjoy.

0:30.1

We're live in three, two, one.

0:32.8

Here we are, Lanny, and we are crossing international boundary lines to bring the best programming.

0:38.5

This is the international version of Gamekeepers.

0:41.4

It's amazing.

0:42.5

When I look across the room and I see Michael Hunter sitting on that couch, it just makes me smile.

0:49.7

Yeah, he's been down here so much.

0:50.8

I mean, he's pretty much Mississippian now.

0:53.7

He really is. You can't get rid of me.

0:55.6

It's been a decade now. That's awesome. Yeah, we're proud to have him. Well, I've been in a camp. We were in an elk camp together a couple of years ago, and I got to really spend a lot of time around him. He is a regular guy. No doubt about it. He's not some fancy French chef that you might think of when you think about from,

1:13.6

I mean, he's trained that way.

1:14.6

I mean, he's, and it's crazy.

1:17.1

You know, when I, we first met him, I was, I asked, so, you know, what's your real name?

1:21.5

And he said, Michael Hunter.

1:23.8

Let me scratch that off my list of things.

1:26.0

Was that on there?

1:26.8

Yes.

...

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