Season 3
Will This Be the One? | S3E3
Misty Mornings & Sambar Dreams | Season 3 Episode 3 | The Huntsman In this misty and bone-chilling episode of The Huntsman, Chris joins Queenslanders
Misty Mornings & Sambar Dreams | Season 3 Episode 3 | The Huntsman In this misty and bone-chilling episode of The Huntsman, Chris joins Queenslanders
Chasing Ghosts in the Wet | High Country Sambar Hunt | Season 3 Episode 2 | The Huntsman Cold, wet, and into the hills —
When I first conceived the theme for Season 3—with its focus on public land, community, and people’s stories—I was nervous. Deep down, I felt a
Victorian High Country Sambar Hunt | Season 3 Episode 1 | The Huntsman Chasing Ghosts in the Wet | High Country Sambar Hunt | Season
In this episode, Chris Waters and Jordi Ellingham get to work transforming wild venison into rich, smoky pastrami, then slicing it up thin for some mouth-watering Reuben sandwiches — all part of the food prep for Season 3 of The Huntsman.
They walk through the full process: curing, seasoning, smoking, slicing, and finally grilling up a few classic Reubens layered with sauerkraut, nutty cheese, homemade Russian dressing, and some cruncy bread.
To get that perfect deli-style thin cut on the pastrami, they use the Carnivore Collective meat slicer, making the job fast, clean, and consistent — ideal for camp meals or freezer prep.
🔪 GEAR USED IN THIS VIDEO
🦌 Carnivore Collective Meat Slicer – spot-on for venison, jerky, or any wild game slicing.
👉 Available at https://carnivorecollective.com.au/product-category/meat-slicers/💥
Use code HUNTCOOK at checkout for 5% OFF all gear and rubs.
Support Aussie-owned, hunter-first equipment made for real kitchens.
🎥 Part of The Huntsman cooking series.
This isn’t just about fancy sandwiches — it’s about doing the prep right so camp meals are next-level. Whether you’re a wild game cook or just love a good feed, this episode hits the mark.
Season 2 of The Huntsman took us further and deeper than ever before.
From the misty gullies of the Darling Downs to the rugged slopes of the Victorian high country, and across the saltbush plains of South Australia — we chased big fallow bucks, chital stags, camel, and water buffalo through some of the most iconic and varied hunting country in Australia.
We’ve pulled together a highlight reel of the best moments from the season… and we are not too far now from what’s coming next. 👀
Season 3 is just around the corner!
Familiar faces faces. Epic and challenging hunts. High Country campfires. You’re not going to want to miss this.
Watch the reel and get ready.
#TheHuntsman #HuntingAustralia #Season3ComingSoon
Ever wondered how to make delicious Slim Jims (aka Twiggy Sticks or Meat Sticks) at home? Chris and Jordi from The Huntsman show you how, using wild venison and pork! We’re using the best gear from Carnivore Collective – their meat mixer, mincer, and sausage stuffer. Get ready for a tasty adventure!
#TwiggySticks #SlimJims #WildVenison #Pork #CarnivoreCollective #SausageMaking #MeatProcessing #DIYMeat #AustralianCooking #TheHuntsman #Sausage
Watch as Chris and Jordi take you through the entire process, from prepping the meat to stuffing the sausages. Learn their tips and tricks for the perfect flavor and texture. This is a must-watch for any meat lover!
Want to elevate your meat processing game? Check out Carnivore Collective’s amazing range of equipment at www.carnivorecollective.com.au
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🔥 SPICY VENISON BURGERS for the HUNTSMAN CREW! 🍔 | Cooking with Jordi & Chris | Bush Cooking Episode
Chef Jordi Ellingham and Chris Waters (The Huntsman) are back at it — this time firing up a spicy venison burger feast made to fuel the hungry hunters behind Season 3 of The Huntsman.
Using wild Sambar venison and the epic Hamburger Press from Carnivore Collective, we’re turning premium meat into next-level bush burgers packed with heat, smoke, and serious flavour.
This isn’t just cooking — it’s a feed made for legends putting in the hard yards chasing game in the high country.
🔥 WANT TO COOK LIKE US?
Snag the burger press (and all the other gear we use) and score 5% off storewide at Carnivore Collective with the code: HUNTCOOK
We’re back in the kitchen with Chef Jordi for another wild game cook-up — and this time we’re turning fallow deer venison into a rich, spicy Southern Chettinad curry! 🍛🔥
We’re keeping it simple (and delicious) by using The Spice Tailor’s Southern Chettinad curry kit and dialing things up with Carnivore Collective’s SPG seasoning. If you’ve got venison in the freezer, this one’s a must-try.
Also… Chris can’t help but stir the pot (literally and figuratively) over how Jordi pronounces “yoghurt.” You’ve been warned.
🦌 Recipe Highlights:
Fallow deer shoulder meat
The Spice Tailor Southern Chettinad curry
Carnivore Collective SPG rub
A healthy dollop of Aussie humour
🎯 Get 5% OFF Carnivore Collective gear
Use code HUNTCOOK at https://carnivorecollective.com.au – makers of Australia’s best wild game cooking gear and rubs.
👉 Let us know in the comments how you cook your venison.
We’re excited to announce that The Huntsman Season 2 is now available to watch on Waypoint TV—the leading streaming platform for outdoor adventure and hunting
