She Turned Wild Game Into a Culinary Career...

**Why does some venison taste gamey, and what can hunters do to prevent it?** Ascend host **Adrian Jessen** sits down with wild-game chef **Cate Meade**, a former Top 4 MasterChef finalist and Chopped: Castaways competitor, to talk about cooking, hunting, foraging, and building a deeper connection with the food on your plate. Cate explains why overcooking and under-seasoning are two of the biggest mistakes people make with venison. She also explains when a salted milk soak helps, why she prefers dry brining, how ingredients like mustard, garlic, and herbs complement wild game, and why the right finishing temperature matters. The conversation goes beyond venison. Cate discusses growing up in Chicago, discovering hunting with her father, competing on reality television, foraging for morels and wild plants, safely identifying mushrooms, and turning her connection with the outdoors into a culinary career. **In this episode:** • Why venison can develop a strong or “gamey” flavor • How milk, salt, and dry brining affect wild game • The danger of overcooking venison • Cate’s favorite venison dish • A simple wild-game recipe for reluctant cooks • Safe and responsible foraging • What reality cooking competitions are really like • Learning to judge doneness by touch • Respecting and using what you harvest Learn more about Cate and find her recipes: https://www.wildwoodschef.com/ Follow @wildwoodchef on Instagram, Facebook and TikTok. Follow along for more real conversations, outdoor stories, and insights from women shaping the future of hunting and conservation. Join the Ascend Instagram community at **@duascend** and http://www.ducks.org/ascend. - (00:00) - Tempo: 120.0 **The Ascend Podcast by Ducks Unlimited is Sponsored by:** Dry Pocket. Visit drypocket.com and use promo code "*ASCEND*" for **25% off**. Bird Dig Whiskey. Visit birddogwhiskey.com. Enjoy Responsibly!  **Oklahoma Joes.** Visit oklahomajoes.com and use promo code "*DUCKS10*" for **10% off**.