Beau Martonik sits down with Allie D'Andrea (Outdoors Allie) and Nick Berger for the first time in four years. A big chunk of this one is wild game cooking. Allie ran a head-to-head venison burger experiment comparing pure venison, pork shoulder, bacon, butter, mayo, and egg. Pork shoulder at 80/20 won. Mayo was last. She also covers how to handle bear meat, how to render bear fat, where to source fat at the grocery store, and what to do with the turkey that's been sitting in your freezer since last fall. Beyond the cooking, they get into bear hunting in Pennsylvania and the weight that comes with it, the honest math on guide hunts vs. DIY, why Florida outdoorsmen are underrated, deer camp culture, and fall plans including a Wyoming elk tag. Allie is the author of The Butcher's Table cookbook, available on Amazon.
Topics:
00:00:00 — Intro
00:04:21 — Long-term content creation: staying in this space
00:16:38 — Guide hunts vs. DIY: the honest math
00:20:51 — Why Florida hunters are underrated
00:28:59 — Wildlife encounters and bear hunting in PA
00:52:46 — Deer camp culture
00:58:28 — Bear meat: how to grind, render, and cook it
01:06:04 — Venison burger fat experiment
01:14:57 — Freezer turkey and wild game cooking tips
01:35:24 — Hawaii axis deer, scalloping in Florida, and Wyoming elk
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