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 SeasoningsAbout 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 InstagramVisit The Black Duck Revival WebsiteShow Notes:BHA Rende Wild Food PanelWild Pig Camps Jonathan Wilkins of Black Duck RevivalGetting into HuntingThe first buckNuisance bears in Oklahoma Wild Pig Rib Meat Greens and BeansBlack Bear RoastsSandhill Crane TamalesCooking with bear greaseUse the pig fatThe intersection of hunting and eating for JonathanGetting weird with the huntThe start of the Black Duck RevivalCooking turkeysCorn snow goose and cabbage egg rolls Smoked venison hot linksBoudinConnect with Jonathan

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