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The Pilgrims didn't get their turkey at the store and neither does Steven Rinella. On this special Holiday episode Steve cooks three enticing dishes: Wild Turkey Galantine, Smoked Black
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The Pilgrims didn't get their turkey at the store and neither does Steven Rinella. On this special Holiday episode Steve cooks three enticing dishes: Wild Turkey Galantine, Smoked Black Bear Ham, and his take on the traditional Mincemeat Pie. Appetites will run large as Steve makes a special meal for his family and friends.
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With a full freezer from a long and successful fall season, any big sporting event is the perfect opportunity to cook up a pile of game meat and invite over some friends to watch the
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With a full freezer from a long and successful fall season, any big sporting event is the perfect opportunity to cook up a pile of game meat and invite over some friends to watch the game. Steven Rinella prepares a collection of killer appetizers from animals harvested on recent MeatEater episodes. Featured dishes include tahr chili, Dall sheep sliders, Javelina tacos, and caribou sausage. These recipes are easy to make at home. With Steve’s help, your next party will truly be a wild game.
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The goal on MeatEater has always been to make viewers feel like they’re on a hunt with Steven Rinella, but on this two-part episode Rinella grants his viewers an all-access pass to see
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The goal on MeatEater has always been to make viewers feel like they’re on a hunt with Steven Rinella, 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 can he deliver?
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The behind-the-scenes special of MeatEater continues. Will Steven Rinella be able to provide his crew with venison from a Montana mule deer for Thanksgiving Dinner?
The behind-the-scenes special of MeatEater continues. Will Steven Rinella be able to provide his crew with venison from a Montana mule deer for Thanksgiving Dinner?
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In this cooking special, Steven Rinella shows his fans some of his favorite preparations for big, bone-in cuts of red meat. Interspersed with highlights from his recent caribou, buffalo,
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In this cooking special, Steven Rinella 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.
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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
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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 preparations from the hog’s head, skin, trotters, muscle, and guts.
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After a spring bear hunt near his cabin on Prince of Wales Island in Alaska, Steven Rinella sets out with traps and rod in hand to reap in the wealth of seafood in the waters nearby.
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After a spring bear hunt near his cabin on Prince of Wales Island in Alaska, Steven Rinella 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 the kitchen, Steve creates a handful of dishes—both traditional and not-so-traditional—that take full advantage of that irreplaceable flavor of wild-caught seafood.
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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, Steven
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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, Steven Rinella demonstrates how to cook a variety of breakfast classics using wild game ingredients—including black bear bacon, which Steve has never tried before.
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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
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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, Steven Rinella shares five of his favorite methods of preparing this underappreciated, nutrient-rich muscle.
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As the prime cuts are often the first to go, most families are left with a freezer brimming with ground wild game meat. Pulled from the pages of his forthcoming Wild Game Cookbook, Steve
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As the prime cuts are often the first to go, most families are left with a freezer brimming with ground wild game meat. Pulled from the pages of his forthcoming Wild Game Cookbook, Steve shares a variety of recipes from burger to meatloaf and more – designed to whittle down this supply and jazz up your ground meat game.
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Cooking Special: Recipes from "The Complete Guide to Hunting, Butchering and Cooking Wild Game"
Episode overview
Steve teams up with long time friend and Seattle based chef Andrew Radzialowski for a summertime gathering featuring recipes from Steve's latest book "The Complete Guide to Hunting,
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Steve teams up with long time friend and Seattle based chef Andrew Radzialowski for a summertime gathering featuring recipes from Steve's latest book "The Complete Guide to Hunting, Butchering, and Cooking Wild Game, Vol. 1: Big Game." The two do a little foraging in the coastal forest to compliment the meal and then host their favorite Seattle peoples to sample the feast.
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Plain and simple: Steve gives the “how to” on breaking down a whole whitetail deer. Steve starts with a whole deer, minus the hide and guts, then takes you through the process of
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Plain and simple: Steve gives the “how to” on breaking down a whole whitetail deer. Steve starts with a whole deer, minus the hide and guts, then takes you through the process of transforming it into steaks, roasts, shanks and, of course, all the oddities that are often discarded.
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Steven is a cooking thief, otherwise known as a student of the culinary arts, and this week, he's learning from Chef Eduardo Garcia of Charged Film & Montana Mex, a storied chef who loves wild game as much as Steve does.
Steven is a cooking thief, otherwise known as a student of the culinary arts, and this week, he's learning from Chef Eduardo Garcia of Charged Film & Montana Mex, a storied chef who loves wild game as much as Steve does.
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Steve heads to the panhandle of Idaho to join wildlife biologist and dedicated houndsman Bart George for a mountain lion hunt. Bruce Dunkin, Bart’s mentor and hunting buddy, joins the
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Steve heads to the panhandle of Idaho to join wildlife biologist and dedicated houndsman Bart George for a mountain lion hunt. Bruce Dunkin, Bart’s mentor and hunting buddy, joins the crew as they attempt to cut a cat’s track and let the dogs loose for a hunt in the deep timber of the Idaho mountains.’
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