Christmas Cookin, the Holidays & Conservation

In parallel to the widely-known fact that food from farm to table provides optimal health and nutritional benefits, embracing this concept also protects biodiversity and allows healthy ecosystems to flourish. Not just that people become mindful of the generations to follow but also creates a viable food supply chain.

Today’s episode of Back To The Lodge Podcast, our hosts will talk about the concept of providing food from farm to table over a can of beer and smoked venison. From Patrick’s previous deer hunting escapade, he will now share his very own smoked venison and how this meat has been feeding hundreds of families. Patrick will also speak about the importance of keeping the culture of hunting alive for the next generations to come not only for the interest itself but for the environment as well.

Plus, check out Nick’s new ink as he got his sleeves started.

Enjoy!

Favorite Quote

"Get an adult out who's never hunted before. If we don't do it, we don't pass down these recipes and get people outdoors, it's going to die. You're going to watch your freshwater systems go to crap, too. You can't say you want environmental cleanliness and then anti-outdoor hunting and fishing."

                                                                                  - Patrick Mudge

In This Episode

6:44 - The misconception around hunting deer

9:38 - The importance of producing food from farm to table

13:42 - Smoking venison 101

19:06 - Matt's winter predator hunting

30:57 - How to win the Grill Hunter Grill Apron

33:01 - Why the culture of outdoor hunting and fishing need to be preserved

40:26 - Matt's perfect Christmas gift

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