Episode 029: Backcountry Chef Margie Nelson of Wyld Gourmet
Born and raised in Montana, Margie Nelson continues a heritage of hunting and cooking wild game recipes. In this episode Margie shares the ideal ways to prepare, cook and enjoy upland, waterfowl and big game to its full extent!
5:00 Margie’s Story
7:30 Hunting with kids
15:30 SD Pheasant Hunting
17:10 Ribeye of the Sky
18:50 Dark Meat vs White Meat
24:00 Legs and Thighs
26:15 Milk Bath
27:45 Brine
29:50 Using honey with birds
32:30 Incorporating sage into a recipe
37:20 Plucking vs skinless
40:00 Affects of stress on meat
45:45 Margie’s special dish
46:45 Wellington
53:30 Preparing hearts
56:30 Hunting camp
58:00 Grouse Poppers
1:03:20 Instapots and game
1:06:40 Pairing drinks with wild game
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Connect with Margie Nelson:
Wyld gourmet: Wild game recipe development, food photographer and writer.
Prois: Staff and Montana State Coordinator
Outdoor Solutions: Learn From Field to Table Team, recipe development and blogger
Miss Pursuit: Blog contributor
Boot Barn: Recipe and food photo contributor
Traditional bow hunter: Bi-publication blog and recipe contributor
Hunting camp and back country camp cook
Freelance hunting, processing and cooking instruction. Skills to Skillet
