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David Sparks Ph.d Jarrod the butcher and chef
by David Sparks Ph.d, click here for bio

Program: Sportsman's Spotlight
Date: June 20, 2019

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Turning wild elk into a meal. My buddy Jarrod Secondo is an avid elk hunter who has had success in the field and we got into a little chat about what happens after he takes an animal.

"Do you ever eat anything other than wild game? I mean you know if I go eat out with my parents or with everybody after hockey I'll order some chicken or a hamburger or whatever you know but typically I don't buy any raw meat from the store. If I cooked anything at home it's just wild game. Are you an accomplished chef?

No I'm learning. I thought I was an alright cook until I started trying to cook some of this wild game and some of the roasts and things and you know it's a little more finicky than just cooking a pot roast or something like that. You also have to learn to be a decent butcher don't you to be able to cut the cuts that you need Yup. That's another thing that just comes with time I guess. You know you can only get so much practice in a year based on how much you're legally allowed to harvest. So yeah I mean over the last few years I try to make a point not to take any of my meat to the butcher. Sometimes if they're taking it I'll take the trimmings and so they can grind it up and package it for me. But other than that I do all the steaks and all the roasts and things like that myself."

I should also make not of the fact that Jarrod was strictly talking about elk in that conversation. However it doesn't end there. Jarrod also hunts white tail and mule deer as well as black bear. I don't know about you, but if he ever invites me over for a bear steak or a bear rump roast, I think I will politely decline. But that's just me.

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