Welcome to the Wired to Hunt Podcast.

Your home for dear hunting news stories and strategies.

And now your host Mark Kenyon.

Welcome to the Wired to Hunt Podcast.

I'm your host Mark Kenyon and this is episode number 84.

Stay in the show.

We're joined again by one of our favorite past guests, Hank Shaw and we're diving deep

into everything you need to know to take your events and cooking to the next level.

Alright welcome to the Wired to Hunt Podcast brought to you by Sikageer.

And today with the holidays quickly approaching we are talking food and joining us is a repeat

guest Mr. Hank Shaw.

And if you remember back from I think it was episode number 65, Hank is one of the leading

culinary experts on cooking wild game.

He's a blogger at Hunter Angler Gardener Cook and the author of several great wild game

related books.

And in that first episode we had with Hank, he shared some really incredible advice on properly

handling your big game in the field, butchering and finally how to best cook it and a bunch

of different ideas on Venice and cooking.

But that was kind of a smaller portion of our podcast just that last third.

And today we wanted to dive further into that aspect and really go deep into the cooking

side of Venice and because meat and cooking after all it's what this whole hunting thing

is about.

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