Today's guest is John McGannon — chef, author, television host, a true pioneer in wild game cookery and a veteran of the wild-game cookery television space that we at WildFed are still fledgling to. We really appreciate the opportunity to talk to someone like him, since he's already tread much of the landscape we're now exploring, and also because he can give valuable context to what the last couple of decades in the space has been like. Probably most valuable is hearing his key take aways about game cookery. After many years of trial and error, he's distilled down a few key strategies for making every cut of game shine in the kitchen and on the plate. Most significant — John says they'll probably put it on his epitaph — is his emphasis on dry-aging. So, if you're looking for take-aways from this episode, listen to how he suggests you age game meats at home. You'll want to work these ideas into your field-care and kitchen. View full show notes, including links to resources from this episode here: https://www.wild-fed.com/podcast/112

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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