MeatEater

Steve ventures out to his hunting and fishing shack on a remote coastline of southeast Alaska's Prince of Wales Island. While hunting bears from a skiff and a canoe, Steve gathers a variety of prime seafood and makes a discovery about his own motivations as a bear hunter. kwhunting

Nose to Tail cooking has never been so real. On a spring hunt in Florida Steve got his hands on a wild barred hog and brought him home set on an extravagant meal. In the field Steve demonstrates the best way to break a hog down and bring him home'great butchering and preservation tips are included. After the journey back to Brooklyn, Steve and his good friend, chef Matt Weingarten, cook four rippi

Steve and his buddy Ryan Callaghan, a British Columbia guide, float a remote river on a moose hunt that takes results in most dangerous moments in Steve's life as a hunter. The two hunters travel far from civilization in a raft to search for the massive moose that call the area home.

Steve gets brutalized by bad weather and fierce competition during a late-season central Montana elk hunt.

Steve and his buddy Ryan Callaghan, a British Columbia guide, hike into the steep backcountry of northern British Columbia in search of grizzlies. This alpine adventure includes some intense and up-close bear action almost too close.

Steve and his buddy Ryan Callaghan, continue their search for grizzles in British Columbia.

Steve and his buddy, Doug Duren, give the comedians Joe Rogan and Bryan Callen their first taste of Midwest deer hunting culture.

Comedians Joe Rogan and Bryan Callen continue their Wisconsin hunting experience.

Steve and his friend, Robert Abernethy, head to southern Florida to hunt Osceola turkeys. Steve hopes to finish off his Royal Turkey Slam, achieved by bagging all five subspecies of the American wild turkey, a quest that's been a decade in the making. Featured meal is a grilled and stuffed turkey breast.

Steve is invited by the Rocky Mountain Elk Foundation to hunt elk during the rut in the coal country of southeastern Kentucky, a place once roamed by his hero Daniel Boone. This is Steve's first eastern elk hunt, and he quickly realizes that the rules of the game here are different. If he manages to bump into one, he'll prepare what was supposedly Boone's favorite meal: elk liver.

After a spring bear hunt near his cabin on Prince of Wales Island in Alaska, Steve sets out with traps and rod in hand to reap in the wealth of seafood in the waters nearby. There, he catches Dungeness crabs, spot prawn, and rockfish and takes some time to dig clams on the shore near his cabin. Before returning home, Steve demonstrates how to clean and prep the seafood to freeze and store. Back in

Set against his annual Muley hunt, this year in southwest Colorado, Steve takes to the lectern and fills us in about his favorite critter, the mule deer. As Steve hunts he will share his vast knowledge about the species, how to hunt it, how to butcher it, and most importantly, how to cook and eat it.

Steve scratches his spring turkey itch this year as he visits Southeast Wisconsin to call in some big eastern Toms with his buddy Jerod Fink. The guys plan to do some serious cooking, and have plans to serve and enjoy a real Midwest turkey and fish fry.

Breakfast is the most important meal of the day, but is often overlooked by wild game cooks at home. Following a series of successful hunts across North America this past fall, Steve demonstrates how to cook a variety of breakfast classics using wild game ingredients'including black bear bacon, which Steve has never tried before.

After four years of waiting, Steve draws a coveted, limited-entry public land elk tag and heads into New Mexico's Gila National Forest on a solo backpack hunt. His biggest challenge here is the vast expanse of hills covered in enough timber to hide an army, demanding lots of glassing and even more hiking. Here, even just one missed opportunity could result in an empty freezer at home.

While it's considered a long-standing hunting tradition to eat the heart of your first kill, the heart is otherwise often underutilized in a wild game chef's repertoire. Using the hearts from a wild boar, mule deer, caribou, moose and elk, Steve shares five of his favorite methods of preparing this under appreciated, nutrient-rich muscle.

Masters of their respective fields, Steve will take Navy Seal Rorke Denver deep into the Alaskan backcountry to hunt black bears in the mighty Alaska Range. After several flights and a long climb up the ridge, the men will trade secrets and look into the differences and similarities between the hunter and the warrior. The bears are out and hungry, but they're fast and in dense cover, forcing the m

The Alaskan backcountry hunt continues as Steve and Rorke Denver manage to maneuver their way through the thicket and find themselves hot on some bears. Their luck holds out and the hunt is successful, but Rorke soon learns that the hunt is only half the battle. After a lesson in field butchering, Rorke and Steve head back to camp to do a little fishing and foraging to round out their bear feast.