Episode 42: The Art & Philosophy of Wild Food Cooking

 Wild Food Cooking Inspiration

with special guest Cosmo Genova

Have you ever wondered how to get more creative with your wild food cooking? What’s the difference between a satisfactory venison meal and an incredible one? Our good friend Cosmo Genova joins us this week to talk about the art and philosophy of enjoying food and cooking wild game with inspiration. Cosmo is a conservationist, writer, cook, fly fishing guide, videographer, and contributor to online content for Outdoor Life & Hatch Magazine. This is one episode you’ll want to catch. Thanks Cosmo!

Links:

Check out the links below to Cosmo’s work featured in online venues like Outdoor Life, Hatch Magazine and more:

To watch Cosmo’s Outdoor Life videos, including How to Cook Venison Tamales, click HERE

Check out Cosmo’s Hatch Magazine article Its All About the Strop HERE

Cosmo’s Tompkins Weekly newspaper column can be found HERE

RESOURCES

Check out the recommended wild game websites and cookbooks below:

1. Salt Fat Acid Heat:  Samin Nosrat visit her website HERE

2. The Complete Nose to Tail: Fergus Henderson – find his book HERE

3.  Hank Shaw’s Hunter Angler Gardner Cook website can be found by clicking HERE

Writer, Fly-fishing guide, Videographer, Wild Food Chef and Conservationist Cosmo Genova

Venison tongue – incredible for tacos and more

Home-made Venison Tamales

Cosmo with a beautiful Eastern Turkey

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