On this installment of M2B Seth and I sit down with critter cooking  connoisseur and owner of Pully Wissle Provisions Jason Bachtell to talk all things wild game cooking. Jason is an avid waterfowl hunter and meat smoking expert. He was gracious enough to have us over for a wild game feast that included smoked Canada goose, Buffalo squirrel legs, sea duck snack sticks, fried pheasant and smoked venison tenderloin to name a few. Jason let us in on a few of his secrets and some great tips on cooking wild game. If you have ever wondered how the pros prepare their harvest you are going to want to tune in!
Other topics discussed: What makes a great hunting camp, squirrel hunting struggles, battling the Chesapeake Bay, pen raised pheasants, blowing smoke, the obsession with banded birds and much more...
-Good Hunting

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