In this episode of Okayest Cook, host Chris Whonsetler sits down with Rikki Folger of Wild and Forged & Harvesting Nature at the BHA Rendezvous to discuss the art of field-to-table cooking. Rikki shares her experience improvising an elk sausage gyoza recipe with wild ingredients, navigating the challenges of cooking in a makeshift kitchen, and adapting to last-minute changes. The conversation covers tips for working with wild game, the importance of presentation, and practical advice on wine pairing and cooking. Ricky also teases upcoming wild game recipes and highlights the value of community, creativity, and conservation in the world of outdoor cooking.  Don’t forget to follow Ricky and BHA on Instagram @wild_and_foraged_ / @backcountryhunters for more wild game recipes and event updates! Find Rikky: Social: https://www.instagram.com/wild_and_foraged_/ BHA:  https://www.backcountryhunters.org/ Social: https://www.instagram.com/backcountryhunters/ ~ Support Okayest Cook by grabbing some of our new merch!  https://shop-okayestcook.square.site/ Shopping with our favorite brand via affiliate links is also a huge help ~ Anova: We love their Precision Cooker 3.0 & vac sealers - https://bit.ly/3WT36ZR MEAT!: Powerful meat grinders - https://bit.ly/4ho5a4r Hedley & Bennett: Quality Aprons - https://hedley-and-bennett.sjv.io/EEzBq2 Yeti: The king of coolers - https://yetius.pxf.io/a1NJXq Lodge: Cast Iron cooking - https://lodgecastiron.pxf.io/zxe7dr ~ Chapters 00:00 – Introduction & event setup at BHA Rendezvous 01:30 – Meet Rikki Folger: Harvesting Nature & Wild and Forged 03:00 – Cooking at field-to-table events: last-minute meat surprises 05:00 – Prepping in an Airbnb kitchen: challenges & funny moments 07:30 – Assembling and frying elk sausage gyoza (pot stickers) 10:00 – Ingredient improvisation: using ramps, wild mushrooms, and adapting to what’s available 13:00 – Behind the scenes: working with other chefs and event logistics 16:00 – Presentation tips & making food look great under pressure 18:00 – Audience reactions & feedback on the dish 20:00 – Lessons learned: what Rikki would do differently next time 22:00 – Cooking with wild game: tips for flavor and texture 24:00 – Wine talk: tasting, pairing, and what to cook with 28:00 – How to use leftover wine in cooking 30:00 – Upcoming recipes: mountain lion, bobcat, and pork substitutions 33:00 – Advice for home cooks & aspiring field-to-table chefs 35:00 – Supporting conservation through food & event wrap-up 37:00 – Where to follow Ricky and final thoughts More at https://OkayestCook.com Sign up for our Second Helpings newsletter: https://OkayestCook.com/subscribe Connect with us on Instagram @Okayest_Cook And facebook.com/AnOkayestCook Video feed on YouTube.com/@OkayestCook Crew:  Chris Whonsetler Email: Chris@OkayestCook.com Web: ChrisWhonsetler.com Instagram: @FromFieldToTable & @WhonPhoto