MeatEater

Steve and his friend Ronny Boehme drive into the mountains of southwest Montana to hunt the high ridge tops for dusky grouse. Ronny's bracco Italiano hunting dogs have been bred and trained for this work, but can Ronny handle the altitude? Featured meal will be dusky grouse jalapeno poppers and grouse fettuccine with a white wine and cream sauce. kwhunting

The goal on MeatEater has always been to make viewers feel like they're on a hunt with Steve, but on this two-part episode Rinella grants his viewers an all access pass to see just how the MeatEater crew works together to make the show. In this first installment, Steve has promised his crew he will provide them with some high-test venison to share with their families for Thanksgiving Dinner. But c

The behind-the-scenes special of MeatEater continues. Will Steve be able to provide his crew with venison from a Montana mule deer for Thanksgiving Dinner.

Television personality Joe Rogan and his best friend, comedian Bryan Callen, join Steve on a float trip for Mule Deer through the rugged Missouri Breaks, hunting and camping along the way. This is as adventurous of a first hunt as anyone could hope for, and Steve's special guests are in for a memorable experience in some gorgeous country.

The second installment of a two-part episode covering the first hunt taken by comedians Joe Rogan and Bryan Callen. If all goes well, Steve will treat these newbies to traditional camp meals such as buck liver cooked with onions and a whole venison head roasted in a bed of coals.

While Steve has multiple experiences with spot-and-stalk hunting for javelina, in this episode he's shown an entirely new tactic when his buddy Remi Warren demonstrates how to use a predator call to bring the peccaries in at a full run. The results are surprising. After the hunt, the javelinas get turned into a local delicacy, Chorizo de Javelin, with help from an experienced Mexican ranch cook. I

Steve returns to his cherished boyhood stomping grounds in Michigan's Muskegon Marsh to bow-fish for sucker, bowfin, and gar. Along the way, he demonstrates the rich bounty of wild foods that can be found in this freshwater paradise. Featured meals are salt-packed sucker and fried gar.

Steve Rinella heads to a friend's big-country ranch in Northeastern New Mexico to stalk the fastest and most wary big game animal in the US. The Pronghorn Antelope is designed to escape and Steve will need his A-game to get within range of a healthy buck. With impeccable marksmanship Steve will harvest his game and head to the kitchen to prepare a big pot of Antelope Chile packed full of New Mexic

In this cooking special, Steve shows his fans some of his favorite preparations for big, bone-in cuts of red meat. Interspersed with highlights from his recent caribou, buffalo, and mule deer hunts, the show features recipes that utilize some of the most underappreciated parts of big game animals. This episode is an attractive and delicious tribute to Steve's gun-to-table ethic.

Steve returns to his favorite hunting grounds of Sonora, Mexico to hunt for Coues deer during the peak rutting season. Steve sets camp in the high country and spends days for glassing for these small and elusive deer while his hunting partner, Remi Warren, tries to stalk one with a bow. To cap off the hunt, Steve cooks a batch of venison ribs braised in a Dutch oven buried beneath the coals.

In this episode, Steven Rinella joins forces with fellow hunter and cook Hank Shaw in the hills of Central California to go after Columbia Blacktail Deer, Wild Pigs, and a handful of small game species that are in season. The end result is a culinary smorgasbord to cap any hunt, anywhere.