Latest / Wired To Hunt Podcast / Ep. 1001: Foundations - The Value of Deer That Goes WAY Beyond Antlers

Transcript

Ep. 1001: Foundations - The Value of Deer That Goes WAY Beyond Antlers · Wired To Hunt Podcast

• 0:01
  Speaker 1: Welcome to the Wired to Hunt Foundations podcast, your guide
• 0:05
  Speaker 1: to the fundamentals of better deer hunting, presented by first Light,
• 0:09
  Speaker 1: creating proven versatile hunting apparel for the stand, saddle or blind.
• 0:14
  Speaker 1: First Light, Go Farther, Stay Longer, and now your host
• 0:19
  Speaker 1: Tony Peterson.
• 0:20
  Speaker 2: Hey, everyone, welcome to the Wired to Hunt Foundation's podcast,
• 0:23
  Speaker 2: which is brought to you by first Light. I'm your host,
• 0:25
  Speaker 2: Tony Peterson. In today's episode is all about venison and
• 0:27
  Speaker 2: why it's such a reward for a successful hunt as
• 0:30
  Speaker 2: long as you know what you're doing with it. There
• 0:41
  Speaker 2: are a ton of hacky jokes, you know, in TV
• 0:44
  Speaker 2: sitcoms and other shows about teenagers and their voracious appetites. Now,
• 0:47
  Speaker 2: when I think about that, I always just kind of
• 0:49
  Speaker 2: think of this in reference to boys, because well, that's
• 0:51
  Speaker 2: what I am. But it turns out teenage girls like
• 0:54
  Speaker 2: my twin daughters, eat a lot too, and it was
• 0:58
  Speaker 2: their never ending demand for snacks. That's on the whole
• 1:00
  Speaker 2: idea for this podcast. I think we don't give venison
• 1:03
  Speaker 2: enough credit for what it really is. And I'm not
• 1:05
  Speaker 2: being facetious when I say this. I value it way
• 1:08
  Speaker 2: more than Antler's these days. A full freezer is a
• 1:10
  Speaker 2: huge win for me in my family, and it's something
• 1:12
  Speaker 2: that can shape your entire year, which is what I'm
• 1:15
  Speaker 2: going to talk about right now. In the old Peterson household,
• 1:24
  Speaker 2: if I don't make a meal, we generally find ourselves
• 1:27
  Speaker 2: ordering from somewhere heading to a restaurant. There isn't a
• 1:30
  Speaker 2: lot of meal planning going on with my bride, if
• 1:33
  Speaker 2: you get my drift. She did take the girls on
• 1:35
  Speaker 2: a costco run the other night to get snacks for
• 1:37
  Speaker 2: their school lunches, and you know, just for general grazing
• 1:40
  Speaker 2: throughout the day. They unloaded the usual stuff like cheese,
• 1:44
  Speaker 2: it's and the kind of snacks and whatever that we
• 1:47
  Speaker 2: think of his food now. But if you could go
• 1:49
  Speaker 2: back to maybe the days of the Pilgrims, their heads
• 1:51
  Speaker 2: would explode. I don't know why, but I think about
• 1:54
  Speaker 2: this a lot like if you could give I don't know,
• 1:57
  Speaker 2: Cleopatra a pack of gushers or some roam in a
• 2:00
  Speaker 2: bottle of mountain dew, heads would totally explode. Any huski.
• 2:05
  Speaker 2: As the girls unloaded the groceries, I noticed a package
• 2:08
  Speaker 2: of snacksticks. This is a highly unusual thing for my
• 2:11
  Speaker 2: wife to buy, so I asked one of my daughters,
• 2:13
  Speaker 2: and she said her sister wanted it. I thought, huh,
• 2:16
  Speaker 2: that's an odd request, especially since they are jalapeno flavored snacksticks,
• 2:21
  Speaker 2: and it wouldn't surprise me if my daughter is sent
• 2:23
  Speaker 2: back their water at a restaurant because it was just
• 2:25
  Speaker 2: a little too spicy. Well, it turns out that my
• 2:28
  Speaker 2: doctorate holding wife didn't read the label and bought them
• 2:31
  Speaker 2: by accident, which means I'm working my way through this
• 2:34
  Speaker 2: bag of snacksticks because they were expensive like all groceries
• 2:38
  Speaker 2: these days, and I'm just not about to waste them.
• 2:41
  Speaker 2: But to be honest, I hate them, I really do.
• 2:44
  Speaker 2: They are a package like they should be high quality
• 2:47
  Speaker 2: grass fed beef, but the meat is just, you know,
• 2:50
  Speaker 2: kind of gross and flavorless and a little waxy and well,
• 2:53
  Speaker 2: nothing like the meat that I usually eat. Maybe I'm
• 2:55
  Speaker 2: just a snob these days, But other than a burger
• 2:58
  Speaker 2: or a steak at a restaurant once in a while
• 3:00
  Speaker 2: while you know, or lunch meat for sandwiches on the
• 3:02
  Speaker 2: road trip somewhere to hunt something, we really only eat
• 3:06
  Speaker 2: wild game in my house, with a heavy, heavy emphasis
• 3:10
  Speaker 2: on venison. It's honestly what I prefer these days. And
• 3:13
  Speaker 2: you probably understand that if you're listening to this, but
• 3:16
  Speaker 2: maybe you don't. And if you don't, I'd guess that
• 3:19
  Speaker 2: it's most likely because I don't know. You don't butcher
• 3:22
  Speaker 2: your own deer have a real strong grasp on how
• 3:24
  Speaker 2: to make it as good as possible. To learn that.
• 3:27
  Speaker 2: It's a great idea to understand what venison isn't, which
• 3:31
  Speaker 2: is beef. Venison is lower in calories, lower in fat,
• 3:35
  Speaker 2: higher in protein than beef. It also contains omega three
• 3:39
  Speaker 2: and omega six fatty acids, a whole ton of vitamins
• 3:43
  Speaker 2: and minerals, and is essentially a super food. It really is.
• 3:47
  Speaker 2: It's insanely nutrient dense and really good for you. But
• 3:51
  Speaker 2: it's not beef. And that's where a lot of people
• 3:54
  Speaker 2: get this thing wrong, because the expectations are different. A
• 3:57
  Speaker 2: simple way to understand this is is that beef fat
• 4:01
  Speaker 2: is kind of sweet, and venison fat is definitely not.
• 4:04
  Speaker 2: It's gross, really gross, and a little of it can
• 4:07
  Speaker 2: do a lot of damage to meat that should be
• 4:10
  Speaker 2: really good otherwise. But this is one of the many
• 4:12
  Speaker 2: reasons why I butcher all of my own animals and
• 4:15
  Speaker 2: make all of my own burder. I don't want deer
• 4:17
  Speaker 2: fat on my steaks, and I don't really want a
• 4:20
  Speaker 2: bunch of deer fat mixed into my burder. Now, some
• 4:22
  Speaker 2: folks don't seem to mind, but I do, and I
• 4:25
  Speaker 2: look at it like a little extra work on the
• 4:27
  Speaker 2: front end for a welcome payoff every time I fry
• 4:30
  Speaker 2: up some steaks or make some tacos afterwards. Now a
• 4:33
  Speaker 2: lot of people might think I'm too picky with that stuff,
• 4:35
  Speaker 2: but I don't care. I've had a hell of a
• 4:37
  Speaker 2: lot of deer meat and other wild game from other people,
• 4:40
  Speaker 2: and it has only hardened my stance on this one.
• 4:43
  Speaker 2: In fact, I think the easiest way to turn someone
• 4:46
  Speaker 2: off of venison, which is the opposite of my goal
• 4:49
  Speaker 2: when I feed it to people, is to not be
• 4:51
  Speaker 2: mindful of fat or silver skin or anything that isn't muscle.
• 4:54
  Speaker 2: If I'm being honest now, I'm not trying to throw
• 4:57
  Speaker 2: shade at deer processors because they provide a much needed
• 5:00
  Speaker 2: service for a whole lot of folks. But there isn't
• 5:03
  Speaker 2: anyone out there who cares more about my venicon than
• 5:06
  Speaker 2: I do. I like to know what happens to my
• 5:08
  Speaker 2: deer every step of the way, and off shoring any
• 5:11
  Speaker 2: part of that to someone else is just not that appealing. Now,
• 5:14
  Speaker 2: if you've never butchered a deer, I get it. It
• 5:16
  Speaker 2: can be intimidating, but it's a skill worth learning for
• 5:19
  Speaker 2: so many reasons. Plus, it's not really that hard, and
• 5:24
  Speaker 2: the mistakes you make often don't do anything other than
• 5:27
  Speaker 2: force you to eat smaller pieces of vedicon or throw
• 5:30
  Speaker 2: more of it into the grinder. You don't lose it
• 5:33
  Speaker 2: from butchering mistakes you just make. I don't know smaller
• 5:36
  Speaker 2: pieces generally, And speaking of smaller pieces, a lot of
• 5:39
  Speaker 2: people I meet who don't seem to value deer meat
• 5:42
  Speaker 2: a whole lot are often very limited in how they
• 5:45
  Speaker 2: prepare it. Look, before you check out completely here, let
• 5:49
  Speaker 2: me say this. I am not your typical media or personality.
• 5:53
  Speaker 2: I don't care about super fancy recipes or wowing you
• 5:56
  Speaker 2: with my culinary skills. I'm not into flare. Let's just
• 5:59
  Speaker 2: leave at that. I like good and simple in my
• 6:03
  Speaker 2: life and with my venison. But that doesn't mean I
• 6:05
  Speaker 2: don't have a lot of different ways to prepare dear meat.
• 6:08
  Speaker 2: Because if I didn't, we get sick of it in
• 6:10
  Speaker 2: a hurry, and we don't now, aside from spaghetti, sauce
• 6:14
  Speaker 2: and tacos in the usual suspects for ground venison, most
• 6:17
  Speaker 2: of us think of deer meat as deer steaks, and
• 6:20
  Speaker 2: why not. Who doesn't love a backstrap just grilled to perfection.
• 6:24
  Speaker 2: Freaks and weirdos maybe the rest of us, no question,
• 6:28
  Speaker 2: But deer steaks are pretty easy to screw up, and
• 6:31
  Speaker 2: the easiest way to do it is to cook them
• 6:33
  Speaker 2: too much. I know this isn't a revelation, it's well known,
• 6:36
  Speaker 2: but it's still an issue. In fact, when I was
• 6:39
  Speaker 2: growing up, I didn't know that deer meat could be
• 6:41
  Speaker 2: prepared any other way than well done. Now I wish
• 6:44
  Speaker 2: I was joking, but I'm not. My mother has one
• 6:47
  Speaker 2: mode of cooking, and it's one where she's terrified that
• 6:49
  Speaker 2: we were all going to get parasites or some other
• 6:51
  Speaker 2: illness from undercooked meat, and so everything that comes out
• 6:54
  Speaker 2: of her kitchen comes out fully and truly scorched to oblivion.
• 6:58
  Speaker 2: As a kid, I just thought that's how your steaks were,
• 7:01
  Speaker 2: And while we ate them fairly often, there wasn't a
• 7:04
  Speaker 2: single time where I was like, well, this is the
• 7:07
  Speaker 2: best meat I've ever had. It was just deer meat,
• 7:09
  Speaker 2: and we ate it now. Over time, I started working
• 7:12
  Speaker 2: at some restaurants to put myself through school and realized
• 7:15
  Speaker 2: that the household I grew up in got the whole
• 7:17
  Speaker 2: steak thing about as wrong as you could. And to
• 7:20
  Speaker 2: put a little bit finer point on that, those crispy
• 7:22
  Speaker 2: critter steaks were also not seasoned or marinated ever, so
• 7:27
  Speaker 2: it was all just gnomming on hockey pucks until I
• 7:30
  Speaker 2: learned that you could eat them pretty much from raw
• 7:32
  Speaker 2: all the way up to wherever your personal preference lands.
• 7:35
  Speaker 2: For me, that's generally medium rare, but it also depends
• 7:38
  Speaker 2: on how hungry I am or how impatient I am
• 7:40
  Speaker 2: at times, which usually only comes into play on a
• 7:42
  Speaker 2: hunting trip where there's a fire rolling in camp and
• 7:45
  Speaker 2: we were all running on a serious calorie deficit from
• 7:48
  Speaker 2: the daytime activities. We might go pretty rare in that situation. Now,
• 8:02
  Speaker 2: one of the things we did when I was young
• 8:04
  Speaker 2: that made my mom's incinerator strategy easier was that we
• 8:08
  Speaker 2: caught our steaks really thin when we butchered our deer.
• 8:12
  Speaker 2: I don't know why this happened, but I know My
• 8:14
  Speaker 2: dad was a self taught bow hunter and a self
• 8:16
  Speaker 2: taught deer processor, which might not mean much in today's world,
• 8:21
  Speaker 2: but before YouTube tutorials in the Internet, you really didn't
• 8:24
  Speaker 2: have as many ways to learn how to do basic
• 8:26
  Speaker 2: tasks the right way. This is another thing I like
• 8:30
  Speaker 2: about butchering my own deer. I can package steaks according
• 8:33
  Speaker 2: to their thickness because I like them medium rare. My
• 8:36
  Speaker 2: wife and one daughter are medium steak eaters, and my
• 8:39
  Speaker 2: one daughter will gag if there is any hint of
• 8:41
  Speaker 2: redness or blood in her deer steaks. So each package
• 8:44
  Speaker 2: for my family will have steaks of varying thicknesses, which
• 8:48
  Speaker 2: allows me to cook them all more or less at
• 8:50
  Speaker 2: the same speed at the same time, but end up
• 8:53
  Speaker 2: with different levels of dumbness. Which is a word. Even
• 8:56
  Speaker 2: if it sounds like I made it up because I
• 8:59
  Speaker 2: thought so, I looked it up and it actually is
• 9:02
  Speaker 2: a word. This is also one of the reasons I've
• 9:04
  Speaker 2: gone to cooking whole muscle groups more and more. If
• 9:07
  Speaker 2: you take the backstrap, for example, the natural shape of it,
• 9:11
  Speaker 2: you know, with its beefiest section close to the rump
• 9:13
  Speaker 2: that tapers down as it stretches towards the neck, allows
• 9:17
  Speaker 2: for them to cook at the same time, but to
• 9:18
  Speaker 2: different levels of you guessed it done this now? I
• 9:22
  Speaker 2: used to bake and wrap them for the grill, but
• 9:24
  Speaker 2: now I season them with loweryes, garlic, salt and let
• 9:27
  Speaker 2: them cook. It's so simple and so damn good. But
• 9:31
  Speaker 2: overcooking isn't the only way you can screw up traditional
• 9:34
  Speaker 2: deer sticks. Let's say you get home and work and
• 9:37
  Speaker 2: realize you're hungry, but don't I have too many options.
• 9:40
  Speaker 2: You head to the old garage and grab a package
• 9:42
  Speaker 2: of deer sticks from the freezer, but they are well frozen.
• 9:46
  Speaker 2: There are ways to speed up the thaw, and all
• 9:48
  Speaker 2: of them will result in deer meat that's just a
• 9:50
  Speaker 2: little tougher than it needs to be. Letting a package
• 9:53
  Speaker 2: of venison thaw naturally in the sink or in the
• 9:55
  Speaker 2: fridge is just the best way to do it. Now.
• 9:57
  Speaker 2: If you do throw a slab of butter in the
• 9:59
  Speaker 2: frying panic, try to cook them while they are somewhat frozen.
• 10:02
  Speaker 2: You'll have deer meat you can eat. It just won't
• 10:04
  Speaker 2: be as good as it would be if you didn't
• 10:06
  Speaker 2: do that. Planning the thought also allows you the chance
• 10:09
  Speaker 2: to marinate if you choose. Now, I used to do
• 10:11
  Speaker 2: this a lot for a lot of steaks, and I
• 10:13
  Speaker 2: still do sometimes, but not as much as I used to. Hell,
• 10:16
  Speaker 2: when I was growing up, we drowned our steaks in ketchup,
• 10:19
  Speaker 2: but you can probably guess why we did that, given
• 10:22
  Speaker 2: what I've already told you about the whole thing. Now,
• 10:24
  Speaker 2: my favorite marinade these days is just Famous Dave's Devil
• 10:27
  Speaker 2: Spit barbecue sauce. It has a really nice kick to it,
• 10:30
  Speaker 2: but that gets tempered down once it's cooked, to the
• 10:33
  Speaker 2: point where even my daughters like it, which is incredible
• 10:36
  Speaker 2: because if three molecules of that sauce hit their tongues raw,
• 10:39
  Speaker 2: their pasty heads would explode. It's really hard to go
• 10:43
  Speaker 2: wrong with marinating deer steaks, and it's a great way
• 10:45
  Speaker 2: to change the flavor profile enough to make each meal
• 10:48
  Speaker 2: a little bit different, even if they mostly aren't that different.
• 10:51
  Speaker 2: And all that's simple and great, but deer are made
• 10:53
  Speaker 2: up of a lot more than just backstraps. They also
• 10:56
  Speaker 2: have all kinds of smaller muscle groups that don't lend
• 10:58
  Speaker 2: themselves to steak. This is where a lot of folks
• 11:02
  Speaker 2: like to reach for the bowl to throw their grind
• 11:04
  Speaker 2: scraps in, but not me. I like ground venison, but
• 11:07
  Speaker 2: not as much as I like venison that isn't ground.
• 11:11
  Speaker 2: So I do a lot of packages of meat that
• 11:12
  Speaker 2: I either label as stir fry or stew meat.
• 11:15
  Speaker 1: You know.
• 11:16
  Speaker 2: This amounts to either longish skinny strips of meat or
• 11:18
  Speaker 2: just chunks of meat. I love these packages because I
• 11:22
  Speaker 2: can always buy some asparagus and peppers and maybe an
• 11:25
  Speaker 2: onion or some portobello mushrooms and make a simple sturfry,
• 11:29
  Speaker 2: you know, with veggies and some meat. It only takes
• 11:31
  Speaker 2: some rice and maybe some tariaki sauce and you have
• 11:34
  Speaker 2: something totally different from a traditional deer steak meal. And
• 11:38
  Speaker 2: if not that, some noodles or some raviolis and a
• 11:41
  Speaker 2: little heavy whipping cream and some fresh parmesan and you
• 11:43
  Speaker 2: have a pasta which is not only really simple, but
• 11:47
  Speaker 2: damn good. Lately, I've started using these packages of smaller
• 11:51
  Speaker 2: chunks of meat to make venison sliders, which my whole
• 11:53
  Speaker 2: family loves. You just saute them up with some garlic salt,
• 11:56
  Speaker 2: add some mushrooms and onions and some Hawaiian rolls and
• 12:00
  Speaker 2: that's about it. Again, that's venison as a base, but
• 12:03
  Speaker 2: nothing like a typical meal of deer steaks. Now here's
• 12:07
  Speaker 2: what I've really learned about how to make deer meat
• 12:09
  Speaker 2: a reliable and enjoyable part of a lot of your
• 12:12
  Speaker 2: yearly meals. You got a plan for it. I pull
• 12:15
  Speaker 2: packages of venison out of the freezer and start thawing
• 12:17
  Speaker 2: them at the beginning of pretty much every week, often
• 12:20
  Speaker 2: with a package of pheasants or something else just thrown
• 12:23
  Speaker 2: in there because we have it. And when I grocery shop,
• 12:26
  Speaker 2: I think about what makes a meal of venison better
• 12:28
  Speaker 2: and try to have that on hand because it'll make
• 12:30
  Speaker 2: me cook deer meat more. It's a cheap trick, but
• 12:33
  Speaker 2: it works. Let's say, if you love mushrooms for your steaks, well,
• 12:37
  Speaker 2: buy some, and you're far more likely to make exactly that,
• 12:40
  Speaker 2: especially if you have a thought and marinate a package
• 12:43
  Speaker 2: of steaks and your fridge just ready to go. And
• 12:46
  Speaker 2: this is going to sound dumb too, but it might
• 12:48
  Speaker 2: make sense when I explain it. The more you learn
• 12:51
  Speaker 2: to cook with venison, the more you'll cook with venison.
• 12:54
  Speaker 2: When I was growing up, it wasn't all that exciting
• 12:57
  Speaker 2: to pull a package of deer steaks from the freezer.
• 13:00
  Speaker 2: We knew what we were getting, and it wasn't something
• 13:02
  Speaker 2: you'd cheer for. It was something you'd eat, because that's
• 13:05
  Speaker 2: what we ate. Learning to make meals that you want
• 13:08
  Speaker 2: to eat and that are also relatively inexpensive and quick
• 13:12
  Speaker 2: to prepare is a huge deal in modern life where
• 13:15
  Speaker 2: we're all super busy. It's also just something that, even
• 13:18
  Speaker 2: though this might sound like bullshit, just sort of completes
• 13:21
  Speaker 2: the whole process when you're cooking meals like that and
• 13:24
  Speaker 2: you enjoy them. There's so much focus on big antlers
• 13:27
  Speaker 2: these days and all that goes along with tagging a
• 13:31
  Speaker 2: mega giant buck. But feeding yourself and your family or
• 13:34
  Speaker 2: your friends with meat that came from an animal you
• 13:37
  Speaker 2: scoutered and shot and tracked and field dressed and butchered
• 13:39
  Speaker 2: and prepared in a delicious way. It's no small thing.
• 13:43
  Speaker 2: It's important and something I think about a lot, but
• 13:46
  Speaker 2: I don't really know why. I look at this sort
• 13:49
  Speaker 2: of like how everyone these days likes to say, how
• 13:52
  Speaker 2: that is a species. We're just heading for a real downfall.
• 13:56
  Speaker 2: Society is on a shaky foundation, and eventually we'll be
• 13:59
  Speaker 2: back to warring in pure survival. I often think about
• 14:02
  Speaker 2: what would happen if our food supply chain suddenly didn't
• 14:05
  Speaker 2: deliver insane amounts of readily packaged food to the developed world.
• 14:09
  Speaker 2: There wouldn't be a whole lot of emphasis on shooting
• 14:12
  Speaker 2: two hundred inch bucks or letting up and comers pass.
• 14:15
  Speaker 2: If that shit happened, we'd look at deer in a
• 14:18
  Speaker 2: whole new light. We have the luxury of not doing
• 14:21
  Speaker 2: that right now, but it's an interesting thing to think
• 14:24
  Speaker 2: about because our priorities would shift real fast. Look, I
• 14:27
  Speaker 2: hope that doesn't happen, but that doesn't mean we can't
• 14:30
  Speaker 2: value the meat aspect a whole hell of a lot.
• 14:33
  Speaker 2: In fact, that was one of the big reasons I
• 14:35
  Speaker 2: was interested in coming on over here to meat Eater
• 14:37
  Speaker 2: when I did, because that was, you know, just at
• 14:39
  Speaker 2: the stage of my career where I was just done
• 14:41
  Speaker 2: with the trophy hunting messaging and you know, antlers above
• 14:44
  Speaker 2: all else, and I wanted to try to paint this
• 14:47
  Speaker 2: hunting thing in a different light. Don't get me wrong,
• 14:50
  Speaker 2: I love big antlers, and I am very interested in
• 14:53
  Speaker 2: mature bucks for many reasons, but I also really like
• 14:56
  Speaker 2: all deer and have never, not once regrets shooting a
• 15:00
  Speaker 2: scrap or buck or a dough once it was broken
• 15:03
  Speaker 2: down into bite sized chunks and cooling off on my
• 15:06
  Speaker 2: plate at the dinner table with my family, or maybe
• 15:09
  Speaker 2: in a tent somewhere with a good buddy or two,
• 15:11
  Speaker 2: while the coyotes howled in the distance and the stars
• 15:14
  Speaker 2: showed up like they only can when you're very far
• 15:17
  Speaker 2: away from light pollution. I think this is a good
• 15:19
  Speaker 2: thing to think about and to try to get better
• 15:22
  Speaker 2: at in the off season. You know, while there are
• 15:24
  Speaker 2: hunting seasons open in some places still, you know, some
• 15:28
  Speaker 2: of our southern brothers and sisters are still really getting
• 15:30
  Speaker 2: after it. For a lot of us, this is the
• 15:32
  Speaker 2: beginning of a long stretch before we can climb into
• 15:35
  Speaker 2: a tree again. And yeah, they're scouting to keep you
• 15:37
  Speaker 2: connected at Chad Antler's and shooting your bow in the
• 15:40
  Speaker 2: summer and running trail cameras in all kinds of things
• 15:43
  Speaker 2: that can be done to keep yourself tethered to the deer.
• 15:45
  Speaker 2: There's also the reality of all that nutritious and delicious
• 15:48
  Speaker 2: benison to work through before the whole thing starts over again.
• 15:53
  Speaker 2: So get creative, cook up some good stuff, and come
• 15:56
  Speaker 2: back next week, because I'm going to keep talking about
• 15:58
  Speaker 2: America's number one best favorite game Animal. That's it for
• 16:03
  Speaker 2: this week. I'm Tony Peterson and this has been the
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  Speaker 2: Wire to Hunt Foundations podcast. Thank you so much for
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  Speaker 2: all your support. You know, we had a great hear
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  Speaker 2: here at meat Eater in twenty twenty five. We got
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  Speaker 2: a whole bunch of really cool plans this year, but
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  Speaker 2: none of it matters without you guys, so thank you
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  Speaker 2: good job with that. Podcast, articles, recipes, you name it.
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  Speaker 2: The medeater dot com go check it out.