From Field To WildPie: Meat is the Trophy with Jo Barrett

From Field To WildPie: Meat is the Trophy with Jo Barrett

From Becoming a Bowhunter by Becoming a Bowhunter

February 13, 2026 · 1h 44m · Season 1 · Episode 171

About this episode

Matty interviews chef Jo Barrett about the connection between hunting, food, and sustainability.

In this special episode, Matty sits down with Australian chef, author, and passionate forager Jo Barrett to explore the deeper connection between hunting, food, and sustainability. Jo’s journey from top-tier kitchens to the wild has taken her into remote hunting camps, kitchens powered by fire, and now to her own venture Wild Pie —where she turns ethically sourced game meat into gourmet handheld experiences. Together, we talk about the respectful harvesting of animals , the power of real food , and what it means to eat with intention. If you’ve ever wanted to take your wild game cooking beyond snags on the grill… or understand why food is the great connector, this one’s for you. Jo shares insights from her partnership at Discovered Foods , her passion for whole animal butchery, how she approaches cooking venison, goat and wild boar , and why she believes food has the power to shift cultural perceptions around hunting . What We Cover in This Episode: How Jo’s hunting experiences influence her cooking philosophy Why ethical sourcing and preparation matter How to make a bloody good venison pieand sausage roll The loopholes and legislation in place to stop wild meat from being sold…

People in this episode

Host: Matty

Guest: Jo Barrett

Topics covered

  • hunting
  • sustainability
  • wild game cooking
  • ethical sourcing
  • food culture

Keywords

  • hunting
  • sustainability
  • venison
  • wild game
  • cooking
  • ethical sourcing
  • food culture

Mentioned in this episode

Organizations: Wild Pie, Discovered Foods, Australia

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