Ep. 228: Venison is the New Kale

Published: 2020-07-06 09:00:00

Description Show ▼

Steven Rinella talks with chef Michael Hunter, Brody Henderson, Corinne Schneider, and Phil Taylor.

Topics discussed: The omnipresence of dandelions; gas station diner to big time chef; the irony of applying preservation techniques to food and then eating that food right away; Steve overriding his own “first in, first out” freezer rule; woodcocks dropping bowels; cattails; vegans both protesting and supporting your restaurant; accidentally outing the butcher shop next door; counter-protesting by butchering a deer leg in your window; Steve wanting prominent blurb placement on Michael Hunter’s new book; hosting illegal dinners and then founding Antler Kitchen and Bar; wild game laws in Canada; when a guy shows up with a bag of mushrooms; chicken on the menu as a “just in case”; turkey wing and first buck tattoos; and more.

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Referenced Books

None

by Scott Conant

Michael Hunter mentions that chef Scott Conant from New York gave him a cookbook, which inspired him to write his own book. Hunter says 'I worked hard. Well. I just thought, you know, like Scott was a down to earth guy, and I related to him on a lot of levels, and I was like, okay, like, you know, this guy inspired me. It was like he's got a book. I can I can do a book.' No specific title is mentioned, but Conant has done multiple cookbooks.

Referenced at 00:00:08

The Hunter Chef

by Michael Hunter

Michael Hunter discusses his upcoming cookbook throughout the interview. He explains that the book was seven years in the making, has 100 recipes divided into categories (fish and foraged, small game, large game, desserts and cocktails), and will be released on October 6th with pre-sales starting June 29th. The book focuses on hunting, foraging, and wild food preparation.

Referenced at 00:00:08