Justin chats with Australian hunter and wild game cook Andrew Joulianou, aka the Bald Chef. They discuss pickled rabbit, Australian hunting culture, wild goat, kangaroo steaks, tenderizing octopus in a concrete mixer, and so much more! - Leave a Review for a chance to win a hat! - Use code HARVEST10 at Allen Company’s website for 10% off your order Shop Now - Love our content? Buy us a cup of coffee to say thanks! - Learn to Cook Wilder with the Harvesting Nature Supper Club’s cooking classes Special Guest:  Andrew Joulianou: Andrew is a hunter, angler, forager, gardener, and self taught chef. He is the founder of The Bald Chef, a website dedicated to promoting a sustainable and ethical future through the food industry and every aspect of life. On his website, you can find amazing recipes as well as products he created or locally sourced. Follow Andrew on Instagram @thebaldchefau Check out Andrew’s website - Harvesting Nature Supper Club T-Shirt (Get it here) Recipes: Kangaroo Tail Stew Kangaroo Steaks Marinated with you Mediterranean Spice Mix Venison Heart Hash Boudin Balls on MeatEater Pickled Wild Rabbit  Grilled Octopus Show Notes: Podcast Episode 326: Spearfishing for Food in the Southern Hemisphere Podcast Episode 331: The Hog Book with Jesse Griffiths Public Land in Australia Public Land Hunting vs Private Land Hunting Pig hunting in Australia Kangaroo Hunting Kangaroo Steaks Kangaroo Stew Spices Hares and Rabbits Wild goat hunting Wild goat meat Perceptions on goat meat Take me hunting in Australia Take me hunting in Colorado Boudin Sausage Pickled Rabbit  Canning Venison Tower Gardens Spearfishing Adventures for Food Episode 401 Learn more about your ad choices. Visit megaphone.fm/adchoices