EatWild 107 - The Wildgame Gourmet - Cooking with Chef Larry White

In this episode of the EatWild Podcast, we sit down with the Wildgame Gourmet and lifelong hunter Larry White to talk about the deep connection between hunting, cooking, and sharing wild food.

Larry’s journey started in the U.S. Coast Guard, where he trained as a chef before turning his passion toward wild game and the culinary traditions of hunters. From the foothills of North Carolina to the swamps and low country of South Carolina, Larry shares how different ecosystems shape the way we hunt and the strategies needed to succeed in diverse landscapes.

We dig into practical hunting knowledge—from ambush setups and tree-stand heights to navigating jungles, swamps, and clear-cuts. Larry also shares some of the gear that helps him stay mobile and stealthy in the woods, including saddle hunting systems and climbing sticks.

Of course, the conversation turns to the kitchen. Larry walks us through his approach to properly cooking wild game, emphasizing temperature control, muscle-specific preparation, and respect for the animal. We dive into techniques like brining, curing, and smoking venison, along with creative recipes such as cured venison loin, layered meatloaf, and bright green chimichurri sauces that elevate the natural flavour of wild meat.

One of the big takeaways from this conversation is the importance of using the whole animal. Larry shares tips on working with underappreciated cuts like top round, bottom round, neck, and shanks—perfect for slow cooking, braising, and turning tough cuts into incredible meals.

We also talk about the stories that make hunting meaningful—challenging recoveries, memorable hunts, and the joy of gathering friends and community around wild food, whether it’s a backyard cookout or a classic sausage-making party.

This episode is a celebration of the full wild food journey—from the hunt to the table—and the people who make it special.

Connect with Larry White:

Instagram

Google Search for Blog or Website

Resources & Links:

Larry White’s Wild Game Gourmet Blog