It's Alive with Brad Season 4 Episode 3 Brad Goes Pheasant Hunting

Brad Leone returns to It's Alive with Brad for the fourth season, exploring the world of fermentation and the many different ways it can be incorporated into everyday cooking. In season 4 episode 3, titled "Brad Goes Pheasant Hunting," Brad takes a break from the kitchen and heads out into the wilderness for some hunting and foraging.

The episode begins with Brad on the road, excitedly discussing his plans for the day. He's headed to a hunting lodge in upstate New York, where he'll be teaming up with a group of experienced hunters to try his hand at shooting pheasants. Brad explains that he's never been hunting before, but he's always been curious about the sport and the ways in which it can bring people closer to the food they eat.

Once Brad arrives at the hunting lodge, he's introduced to his guide for the day, a seasoned hunter named Dave. Dave gives Brad a quick tutorial on how to handle a shotgun, and then they head out into the fields to start searching for birds. Brad is visibly nervous at first, but he quickly starts to get into the swing of things as he and Dave walk through the woods, scanning the brush for signs of pheasants.

As they walk, Brad talks about the joys of being in nature and the importance of understanding where our food comes from. He muses that while many people today are disconnected from the sources of their sustenance, hunting can be a way to bridge that gap and develop a deeper appreciation for the natural world.

Finally, after several hours of hunting, Brad successfully shoots his first pheasant. He's clearly thrilled by the experience, and spends a few minutes admiring the bird's plumage and examining the different features of its body. Dave explains that pheasant is a lean meat that can be quite challenging to cook, but that it's also extremely flavorful and well worth the effort.

Back in the lodge, Brad sets to work preparing his pheasant. He decides to treat the bird with the utmost respect, utilizing as much of it as possible in order to honor the animal's sacrifice. He begins by plucking the feathers and removing the entrails, taking care to preserve the liver, heart, and other organs for later use.

Next, Brad moves on to the cooking process. He explains that pheasant is a delicate meat that should be cooked low and slow in order to retain its tenderness and flavor. He seasons the bird with salt, pepper, and a few other herbs and spices, and then sets it to roast in the oven.

While the pheasant cooks, Brad turns his attention to the side dishes. He forages for some wild mushrooms and herbs, which he sautés in butter and serves alongside the meat. He also uses some of the pheasant organs to create a rich and flavorful sauce, which he drizzles over the dish just before serving.

The episode ends with Brad sitting down to enjoy his meal, surrounded by his fellow hunters and friends. As he takes a bite of the pheasant, he reflects on the lessons he's learned throughout the day: the importance of respecting the natural world, the joys of communal cooking, and the incredible taste that can be unlocked through careful preparation and an open heart.