Wild Vittles: Wild Game Cooking For Everyone

In this episode of the Wild Vittles podcast, Chris shares his experiences hunting pronghorn in Utah with a muzzleloader. He discusses the process of obtaining a hunting tag through the Utah draw process, the muzzleloader, bullet and powder he chose, and the e-scouting along with the real scouting leading up to the hunt. Chris reflects on the challenges of scouting new country and the excitement of opening day, detailing the moments...

The flat iron steak is a tender cut that, surprisingly, comes from the front shoulder where most of us think about tougher cuts and long cooks required to produce tender finished products.  Today, I'm using a flat iron steak from a bull elk.  This can be done with any venison, but the larger species are generally better as you need to split the steak along a tendon that runs the length of the steak.  If you do this on a small ...

Now that the summer heat has arrived, the grilling season is in full swing.  It's also fishing season, so I'm grilling a whole flounder for the first time.  I'm utilizing a recipe from Outdoor Indoor Texan that is very straightforward, but yields a delicious result that will taste like you worked much harder for such a tasty dish!

Link to Outdoor Indoor Texan Flounder Video
 https://youtu.be/kwRGIu5e2ao?...

Summer grilling season is here and I utilize venison kebabs to bring vegetables into my meat grilling scene!  This is an easy recipe that can be scaled for a large or small groups.  In this episode I used a top round or sirloin cut, but you could also use backstrap for a more tender end result.  The veggies can vary based on your personal preferences.  I like to also add mushrooms and potatoes, but the potatoes require an additiona...

Today, I'm whipping up grilled redfish tacos outside!  I'm using one fillet of redfish with the skin and scales on that I am grilling over medium high heat for about 12 minutes.  I seasoned the fish with a fajita seasoning and put a few small pieces of butter on the fish to melt in while cooking.  Meanwhile I am sautéing a couple onions that were sliced stem to stern as well as a red and yellow bell pepper also sliced int...

In this conversation, Chris interviews Drew from the Outdoor Indoor Texan YouTube channel. They discuss Drew's passion for outdoor cooking, his love for hunting and fishing, and his journey into creating a successful YouTube channel. They also touch on topics such as butchering wild game, the challenges of finding reliable wild game recipes, and the importance of experimentation and iteration in cooking. Drew shares his favori...

Today I'm cooking whitetail shanks by braising them in a chili sauce that I made from dried chili.  I'm utilizing a chili sauce recipe from Arnie Tex and I would highly recommend you check out the link below to see how he makes it!   This is a simple prep as you just make the sauce, place the shanks and sauce in a dutch oven at 325 degrees for 4 to 5 hours.  Once complete, you can shred the meat and utilize it for tacos, ...

I had the good fortune to be able to have Kriss Abigail on the podcast to talk about her journey to becoming a professional wild game butcher and how she then uses that knowledge to teach others through her work with other conservation organizations and clinics she holds (such as Hunters of Color, the Texas Wildlife Association and the New School of Traditional Cookery).  In this episode we discuss her perspectives on how to choose...

This recipe comes to us from Cowboy Kent Rollins and is intended for ground beef, but I've modified it slightly and use ground elk (and have also used ground whitetail) with no fat included.  I highly recommend trying out this very straightforward recipe for a new dish to utilize your ground meat.  Give it a try and you will be coming back for seconds for sure!  Below you will find a link to the Kent Rollins recipe that I have...

In this episode I cook a whitetail eye of round in a stir-fry using sugar snap peas, matchstick carrots, bell peppers and mushrooms along with a homemade stir-fry sauce (see below).  The recipe is essential one third meat to two thirds vegetables and you can use any combination of veggies you want.  I highly recommend trying this for a quick, delicious and healthy meal.

Recipe for the stir fry sauce:
1/2 Cup Soy Sauce<...

This week I found roasted hatch chiles in a jar and a cold front blew into town, so I decided to cook up Elk Green Chile Stew!  I'd never tried this recipe before and was blown away with the spicy robust flavor.  It is a hit that I will be coming back to again and again.  I based my stew on Hank Shaw's Green Chile Stew and his exact recipe can be found below.  I deviated a bit by adding sweet corn and chopped fresh tomato...