Episode 152: Black Duck Revival

Justin chats with Jonathan Wilkins owner of Black Duck Revival. They discuss how his love for food and hunting led to the creation of his lodge, Sandhill crane tamales, Corn snow goose and cabbage egg rolls, Smoked venison hot links, Boudin sausage, and so much more! - Leave a Review of the Podcast - Buy our Small Batch Wild Fish and Game Seasonings About Jonathan: Jonathan Wilkins is a hunter, angler, guide, cook, and outdoor writer. In 2017, he bought a boarded-up church and turned it into a duck lodge. This isn’t your ordinary lodge. It’s much more. Today, seasoned waterfowlers, working professionals new to hunting, adult-onset hunters, and many others find their way through the doors of Black Duck Revival. Their experiences are something more focused on enjoying hunting, wild food, and the positive experiential side of duck hunting not always seen at other lodges.  Follow Black Duck Revival on Instagram Visit The Black Duck Revival Website Show Notes: BHA Rende  Wild Food Panel Wild Pig Camps  Jonathan Wilkins of Black Duck Revival Getting into Hunting The first buck Nuisance bears in Oklahoma  Wild Pig Rib Meat Greens and Beans Black Bear Roasts Sandhill Crane Tamales Cooking with bear grease Use the pig fat The intersection of hunting and eating for Jonathan Getting weird with the hunt The start of the Black Duck Revival Cooking turkeys Corn snow goose and cabbage egg rolls  Smoked venison hot links Boudin Connect with Jonathan Learn more about your ad choices. Visit megaphone.fm/adchoices