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Oregon, USA – Mario Friendy talks with Brad Fenson—freelance outdoor writer, accomplished hunter and shooter as well as a culinary wiz. We talk about some of our hunting trips this past season, the ups and downs as well as cooking tips for your freezer full of meat. Brad has some excellent tips on cooking wild game especially ducks, geese and cranes. We talk about what it takes to make these dishes work. Cooking prep, your marinade or rub and cooking time. All these factors will effect your dish. The use of goose and duck fat or simply leaving the fat on your birds when you cook them. Camp Chef smoker vs a grill and what a little smoke can do to a dish. Tons to learn from this episode and we will definitely have an episode 2 with this guy. Final Approach
If you want to check out some of the great recipes we talked about hit up these sites: American Hunter, Field and Stream, Mossy Oak
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