FRN is proudly sponsored by:

Share this episode!

Support this show!

Instagram |

Let’s Go Hunt 017 – Nathaniel Light

Welcome to another episode of Let’s Go Hunt! – the everyman’s hunting podcast.. We aren’t experts, but we’re out there doing it. Join us on our journey!  As always we have:

Mike Gonçalves, our accomplished author

Dave Packard, who wants to hunt all the places

And here with a bible in one hand and a Tokarev in the other, I am awesome. 

So tonight we’re supposed to be talking about recipes, what we’ve learned about how to start hunting in Washington DC–I mean state, as well as revisiting a common thread about why MeatEater sucks. 


Hunting rounds and setting up the rifle for hunting

The loads I’m working on

Light goose conservation season

Vince’s recipe review
Alabama Chris’s recipe-

Lafed my ars off at y’alls version of my Alabame accent.

Figured I’d keep adding to the fun with one of my roadkill recipes. Unfortunately the title is a bit deceiving I still have not yet to run over an oPussem or shooted one in tha face.

Reminds me too much of my sister I just cant bring my self to done it.

I have however perfected deer steak.

You first start out by removing the 10 mm slug from your steak.

Then you take a bottle of Dale’s marry-nade about six good sugga sugga’s of Winchester-sister-shir sauce one Nathaniel light and one onion cut into ribbons ,circles, squares your choice I ant yo Daddy well maby not………let all of this marinade for 12 to 24 or  hours tell your dear is good and Trailer park saturday night wasted. season with grill mates or char broil mesquite seasoning and grill till medium rare about 3min per side on on HI for a 3/8 to 1/2in thick steak  

and save the onions and saute in a castiron skillet with some butter as a topper for your steak.

that rite there make you slap yo sistermomma.


#Hunting life 



  • Daughter has hunter safety next week


  • Crane leg recipe – go through some of the steps, talk about how it tasted really like soggy rice in beef stock, no peanut sauce flavor at all. 
  • Crane legs had a pretty strong metallic flavor. Thoughts? 
  • Also cooked up a crane breast as back up meat. Good idea!
  • Really want to catch some crawfish this springs and have surf and turf. Or surf and flying turf?
  • The day before I also cooked up the last of the Chevy tenderized backstrap. Very tasty. I could taste a flavor that was different than beef, but none of that sour taste from the rear hams.

Outro- DaveDon’t just be a hunting advocate, support your Second Amendment groups and conservation efforts locally and nationally.  Get some trauma training.   We’re available where all  fine podcasts are sold and leave us a review! Follow us on Instagram @letsgohuntpodcast. Send your game recipes to  Thanks for listening and Let’s Go Hunt!