On this week’s podcast, Hank Shaw dumps a ton of wild-game cooking knowledge on us that every hunter and angler can benefit from. He talks about things to do with your deer when butchering to get more meat, different flavors based on different diets in ducks, how you can use deer fat, why he doesn’t like sous vide and more. He also shares what he’d do with ducks harvested this weekend during the Minnesota duck opener. Bret Amundson, Dan Amundson, and Joe Henry speculate about the future of fishing and fish-finding technology, and Bret and Dan talk about some of their favorite ways to cook duck and pheasant.
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