When I got on the pod w/ Andy Moeckel I knew we were going to talk about how to cook wild-game in a way that was brand new to me ( and that sounds insanely good ) , but didn’t know what an accomplished hunter Andy is. I am looking forward to trying his method this week at Sorinex Outdoors Winterstrong event. I think the best way to summarize the Flip-Flop is to take it straight from Andy’s website. Enjoy the podcast.

“This all starts with my grandfather, Al Giddings and I guess the best place to start would be shortly after WW II when he got off the ship in San Francisco and decided to join the Department Of California Fish and Game in 1948. He became the main warden for the North Bay area, Marin, and Sonoma counties. In his time spent in west Marin he was afforded the ability to help oversee fish ladders coming into the streams for the spawn as well as becoming familiar with all of the local hunting clubs and ranches. It was at a small sheep ranch in Nicasio where it is believed that he picked up this amazing style of cooking from a Portuguese rancher. This family would do entire sheep legs on a spit at a time and feed their families and local community.

My grandfather being the outdoorsman that he was instantly had the idea that, “if sheep is this good…venison will be better.” So of course, he dove into saving hind quarters off of deer and sharing this method with the rest of the local ranching community of west Marin. He would travel from hunting club to hunting club passing along this marvelous style, that at the time erupted across Marin and Sonoma counties. It became so well know that even the meat processors knew of then and some still to this day know how to cut up a Flip Flop when asked to do so!

For me hearing my mom share the stories of her childhood growing up in that kind of environment makes so much sense to me because that’s exactly how I remember my childhood as well. Family and friends, hunters and non-hunters alike getting together for great laughs, sharing adventures and the love of the outdoors. There were some parties that were so big it would take several deer legs and sometimes even elk legs to feed the masses.

At some point, and my father doesn’t remember the year, the blade was passed down to him by Al and he started cutting up the legs. I can’t remember many deer that anyone in the family had broke down where the legs went to steak or burger. In the breakdown of our deer – as it’s been taught to me by my dad – neck meat is stew, backstraps and loins are the steaks, shoulders and ribs can be burger or stew and those hams baby, those hams are for the grill.

“There is no I REPEAT, NO BETTER WAY TO EAT VENISON or any animal that doesn’t give trig. The Flip Flop experience is one that no person should ever miss out on.”

You can listen to this episode on Apple Podcasts, Spotify, iHeart Podcasts, and Podbean by searching Do Not Go Quietly w/ Eric Wilson

You can find Andy on Instagram https://www.instagram.com/theflipflopguy/ and on his website https://www.theflipflopguy.com/

You can follow Eric Wilson on Instagram https://www.instagram.com/ericwilsoncoaching/

Use Code DONOTGO20 for 20% off Asio Gear https://asiogear.com/ or follow them on Instagram https://www.instagram.com/asio_gear/

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