All Episodes 2012 - 2023

TV-14

Some of the nation’s best public lands hunting and angling are being jeopardized by irresponsible energy development. Steven Rinella talks about what’s at risk in southwestern Montana’s Powder River Basin.

Steven Rinella discusses the importance of the Blue Range Primitive Area to hunters and anglers while hunting mountain lions.

Waterfowl are so universally revered that the North American Wetlands Conservation Act was passed to fund wetlands and waterfowl conservation efforts in Canada, the United States and Mexico. However, the NAWCA program is subject to constant need for approval and funding in the congressional cycles. In 2012, the programs budget was down 26% from just 2 years ago. It’s important for sportsmen to speak up for this essential program.

Hunters and anglers are learning how to make a difference in the critically important battle against invasive species. Sportsmen should be part of the solution, not part of the problem.

Hunting and fishing in North America, and the management of our wildlife and fisheries, are characterized by a unique and successful system of management called the North American Model of Wildlife Conservation. Underlying principles behind the North American Model include the ideas that 1.) wildlife is owned by the public, 2.) wildlife can be killed only for legitimate purposes and 3.) the management of our wildlife resources should be accomplished through science-based management. The model is a concept that distinguishes the U.S. and Canada from many other nations where the opportunities to hunt are restricted to those who have special status, such as land ownership, wealth or other privilege.

The Pilgrims didn’t get their turkey at the store and neither does Steve. On this special Holiday episode Steve recounts the adventure of his first hunt for a Gould’s Turkey and demonstrates how to roast a big wild bird to perfection. The Turkey will be packed with Caribou Sausage Stuffing—made from the back hams of Steve’s big Alaskan Caribou. Appetites will run large as Steve makes a special meal for his family and friends.

Located on Alaska's North Slope, the 22.8 million acres of the National Petroleum Reserve comprise the largest single block of federally managed land in the United States. - The habitat provided by the reserve supports abundant migratory bird populations and the largest caribou herd in Alaska as well as numerous other game and non-game species. - The Bureau of Land Management is currently developing an Integrated Activity Plan and associated Environmental Impact Statement to plan for the future management of the reserve. - The TRCP supports Alternative B-2, which proposes a no lease designation that would account for protection of habitat on a mere 13 percent of the 22.8 million-acre NPR-A while still allowing for future oil and gas development in the majority of the reserve.

- There are four subspecies of North American wild sheep: Thinhorns which consist of the Dall's and Stone's sheep; and Bighorns which consist of the desert and Rocky Mountain bighorn sheep. - More than 90 percent of North American wild sheep reside on public lands. - State, federal, crown land agencies as well as tribal entities play an important role in wild sheep management. - Disease transmitted from domestic sheep to wild sheep is the No. 1 limiting factor to successful recovery of wild sheep populations. - Some public lands allow domestic sheep grazing in suitable historic wild sheep habitat causing large scale die-offs with many years of poor wild sheep lamb recruitment.

First described by J. Gould in 1856, the Gould's wild turkey is found in portions of Arizona and New Mexico, as well as northern Mexico. The population estimate in the U.S. in 1989 was fewer than 150 birds. The reintroduction of the Gould's wild turkey in Arizona occurred over a 30-year period and resulted in the current population exceeding 1,000 birds. Due to the success of this restoration effort, a limited hunting season is now in place for the Gould's wild turkey in Arizona. For more information on Gould's wild turkeys, please visit the below sites.

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.

- Sportsmen must travel farther than ever to access public lands. - Public lands can be rendered inaccessible by adjacent private land owners. - The federal Open Fields program incentivizes land owners to enable sportsmen access to privately owned lands, including otherwise inaccessible hunting grounds.

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.

- In the next century, nearly 40 percent of the natural ecosystems where sportsmen hunt and fish will change due to a number of reasons, including climate change. - Higher water temperatures in waterways such as Montana's Yellowstone River negatively impact trout populations. - Drier and warmer weather patterns aggravate fire cycles in states like Oregon. Temperature changes can push out native species and allow foreign species to disrupt the natural food cycles.

The behind-the-scenes special of MeatEater continues.

Steve wants to hunt where few have hunted before. To gain access to pristine ground, he charters a float plane to drop him high in the Alpine zone of Alaska’s Coastal Rainforest at a little used landing spot. He plans to spend three days alone in the wild hunting for black tail deer. The primary challenges are steep and technically challenging terrain, drifting fog banks, and nearly incessant rain and snow. If he lands a black tail, Steve plans to cook up Rock-Pounded tenderloin to feast on before the float plane returns to bring him back to civilization.

To find the best-tasting game meat, you have to earn it. As the cold Alaskan winter approaches, bears flock to the high country of Alaska's Chugach Range while feasting on cranberry and blueberry. As summer turns to fall, the bears have exhausted low-elevation fruit and their quest to fatten up pushes them into higher and less accesible terrain. The hard work and long hike pays off, as berry-fed black bears provide some of the finest tasting meat available to the American hunter. The meat is so good, that Steven Rinella plans to fry it in it’s own fat as a celebratory meal if he is lucky enough to land a bear on this trip.

To hunt some of the most elusive game, the predator must become its prey. Steven Rinella drew a tag to hunt the elusive Coues Deer in the stark mountains of southern Arizona, where his spot and stalk skills will be pushed to the limit hunting these tiny, ghostlike deer. To successfully take a deer Steve will have to become equally invisible, quiet, and attuned to his surroundings...he will need to become a desert ghost. In tune with the local culture, Steve will pack a small kit of tortillas, chiles, and all the fixings to prepare fire-grilled heart tacos.

Wild Hogs can thrive almost anywhere - just like Steve. On this trip, Steven Rinella travels to the Sacramento Valley in central California in search of challenge and seriously good food. 300 years ago Spanish settlers let a handful of pigs loose in order to turn acorns into bacon, and today harvesting a wild pig for food is nexus of wild living and seriously good food. Rinella will prepare a backcountry gourmet feast of Pork Loin roasted with Apples and Rosemary cooked in tinfoil over a fire.

Along with a trio of cantankerous and spit-hurling pack llamas, Steven Rinella, along with his brother Matt and good friend Matt Moison camp and hunt in the arid and frozen badlands of Eastern Montana for mule deer. Freezing cold temperatures and unforgiving topography add to the already-challenging job of finding and stalking a Mule Deer buck. In this environment the deer have all of the advantage: they can spot, smell, and hear hunters long before they are anywhere near shooting range. To combat the freezing temperatures, Rinella plans to make a hunter's stew to celebrate a successful hunt.

Steven Rinella heads into the Texas backcountry after one of the continent's most elusive feral animals -- the Barbary sheep, or Aoudad, of North Africa. For most hunters, just glimpsing one of these animals is a trophy. If Steve is lucky enough to land one of these sheep, he plans to cook them up in traditional hunter-style over a fire.

Steven Rinella takes to the thorns and thickets of a West Texas canyon in search of javelina. Smelling the animals is easy, but getting a clear shot with a bow is a whole other story. Featured meal is boiled javelina with cactus pears.

Every year, a handful of hunters draw a permit to hunt the Mills Creek region Alaska’s Kenai Peninsula. Steven Rinella holds one of the permits this year, and he and his brother Danny backpack into the mountains, into country they’ve never seen, in hopes of finding a billy goat. It’s a grueling hunt, and there’s the constant threat of losing your meat if the goat spills over a cliff.

For a waterfowler's dream hunt, Steven Rinella joins his friend, the wildlife biologist Brandt Meixell, on a river boat journey to some untouched Alaska wetlands in search ducks and geese. Using tactics ranging from decoy hunting to jump shooting, they try to fill their boat and their bellies with a constant supply of duck meat. Featured meal is willow-spit roasted whole duck.

Steven Rinella heads to Wisconsin to spend a few days on his buddy’s historical family farm. He will enlist other locals to help him hunt for a big buck or tasty doe in the cold upper reaches of the state. Featured meal is Butterflied Venison Steaks and Hassenpfeffer (Peppered Hare Stew).

Steven and his brother Matt load up the llamas for a backcountry spring Turkey hunt in Montana’s Powder River Breaks. This rugged terrain is the brothers’ long time stomping ground and they will pack deep into the badlands to get away from people and close to some Toms. Featured meal will be camp-fried turkey schnitzel.

America’s desert Southwest is a sharp, hard country of cactus, deep canyons, and big cats. Steven arrives to learn the truth about one of the hunting world’s most controversial acts—tracking a Lion with dogs until it is bayed on a cliff or in a tree. Learning from two expert lion hunters, he immerses himself in a style of hunt that is utterly new to him. He is humbled by the challenge it presents, this hunt is physically brutal and emotionally taxing. Sometimes the reward of the hunt is the thrill of success and a delicious meal, and other times it’s a more personal, and possibly more important lesson of knowledge and humility.

Hunting a powerful living relic from a bygone era, Steven Rinella heads into the mountains of the Sonora Desert on a true, wild, free-ranging buffalo hunt. Steve knows Buffalo, but seeing and stalking these beasts in this dry, stark habitat is a wild experience, very different from anything he’s every done. After a careful long-distance stalk Steve takes a young bull and winds up with yards of incredible bison meat to share with his family, friends, and locals. With a little help, Steve prepares a true multicultural feast for a table of hungry cowboys.

Steven Rinella flies halfway around the world to take on the mystical Red Stag in one of the most beautiful settings in the world—New Zealand’s South Island. Steve learns whether his North American hunting skills will translate for these foreign beasts.

Steven Rinella and local Wild Pig legend, Darren Moore, spend a wild, action-packed day tracking down Captain Cook boars in the thick New Zealand bush. Their tools for the job include two little pig dogs, a knife, and some real grit. These pigs are tenacious and possibly dangerous to both the men and the dogs, and this is as visceral as a hunt gets. When success is had, Steve learns an eye-popping technique for field-prepping whole hogs.

Steven Rinella gears up for a massive climb into New Zealand’s Southern Alps in pursuit of Chamois and Tahr. Guide and friend, Remi Warren, will show Steve the ropes of hunting the high-country of New Zealand’s alpine. The men will travel light and hunt for food as they go, basing out of an alpine hut as they locate their quarry. This hunt turns adventurous quickly; with an impassable glacial river between Steve and his goal, things get dangerous and intense.

Steven Rinella continues his hunt in New Zealand working towards his ultimate goal. Featured meals will be rock-grilled Chamois, Tahr Tartar, and a mountaintop Tahr-B-Q.

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.

Steve and special guest, the author Tim Ferriss, travel to the remotest corner of Alaska to catch the annual migration of the famed Western Arctic caribou herd. On the open tundra they are met with challenges, wild adventures, and grizzlies. After two intense hunts for bull caribou, they feast on a stew of caribou sirloin and root vegetables thickened with bone marrow.

After drawing one of the most coveted big game permits in North America – a Tok Management Area Dall sheep tag – Steven Rinella heads out for a truly rare and epic Alaskan experience. Along with two buddies, Steve is dropped deep into the Tok backcountry. After a rugged hike through nasty weather, Steve’s skills and fortitude are tested against his elusive, high-climbing quarry.

The culmination of Steven Rinella’s Tok Sheep hunt should not be missed, and just in case the Dall Sheep hunt isn’t enough, Steve and his hunting partners head upriver to chase bears. An exciting stalk ensues, and plenty of meat eating is enjoyed. Featured meals are Dall sheep steak with wild blueberry pancakes, Dall ribs cooked over a rock oven, and willow-roasted black bear loin.

Steven Rinella crosses the border to call in and chase some big Gould’s turkeys. Of the five turkey species in North America, the Gould’s is the largest and is heavily protected in the US. On this unique Mexican adventure, Steve will be hunting with friend and expert Jay Scott, who knows the area better than anyone. After their successful hunt Steve will use special, locally-sourced charcoal to grill up a big, brined, delicious bird.

Steven Rinella prepares a collection of appetizers from animals harvested on recent MeatEater episodes for this "Big Game" cooking special. Featured dishes include tahr chili, Dall sheep sliders, Javelina tacos, and caribou sausage.

Steven Rinella and his friend Ronny Boehme drive into the mountains of southwest Montana to hunt the high ridge tops for dusky grouse. Featured meal is dusky grouse jalapeño poppers and grouse fettuccine with a white wine and cream sauce.

In the first installment of this two-part behind-the-scenes MeatEater episode, Steven Rinella promises his crew he will provide them with some venison to share with their families 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?

In this two-part episode, television personality Joe Rogan and his best friend, comedian Bryan Callen, join Steven Rinella 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 Steven’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, Steven Rinella 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 Steven Rinella has had 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. In addition, Steve and Remi hunt for coyote with the intent of roasting a whole animal. You won’t believe your eyes.

Steven Rinella 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.

Steven 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 Mexico’s most famous red or green export.

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.

Steven Rinella 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 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.

Steven Rinella 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.

On a spring hunt in Florida Steven Rinella got his hands on a wild barred hog. In the field Steve demonstrates the best way to break a hog down and bring him home. Later, Steve and his good friend, chef Matt Weingarten, cook four preparations from the hog’s head, skin, trotters, muscle, and guts.

Steven Rinella and his buddy Ryan Callaghan float a remote river on a moose hunt that results in some of the 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.

Steven Rinella gets brutalized by bad weather and fierce competition during a late-season central Montana elk hunt. Guided only by waypoints shared by a buddy of his, Steve encounters plenty of elk but is plagued by other hunters at every turn – leaving Steve with a tough, ethical decision that hunters sometimes face: to pursue or not to pursue?

Steven Rinella 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 to search for grizzlies but don’t want to go home empty-handed. When they spot a sizable black bear, Steve decides to pursue it -- keeping an eye out for that elusive boar grizz.

Steven Rinella and his buddy Doug Duren give comedians Joe Rogan and Bryan Callen their first taste of Midwest deer hunting culture by sitting in freezing ground blinds on opening day in Wisconsin. The biggest challenge isn't the cold, it's the temptation to shoot a young, immature buck on Doug's well-managed farmland. It just wouldn't be a trip to the Duren Family Farm without a little trapping and duck hunting thrown in, rounding out the larder for a big wild game feast.

The Wisconsin hunt with comedians Joe Rogan and Bryan Callen continues as the hunters attempt to thin Doug's deer herd by culling some does. The cold just won't relent and the guys get a real taste of northern air. Steven Rinella checks his traps in hopes of giving Joe and Bryan their first taste of beaver meat, and Joe learns an important and fundamental lesson of the hunting lifestyle. After a weekend of hard hunting, they all converge on the kitchen to partake in the spoils and eat their fill of fresh meat.

Steven Rinella and his friend, Robert Abernathy, 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.

Steven Rinella 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, 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.

Set against his annual muley hunt, this year in southwest Colorado, Steven Rinella 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.

Steven Rinella 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, 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.

After four years of waiting, Steven Rinella 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, Steven Rinella shares five of his favorite methods of preparing this underappreciated, nutrient-rich muscle.

Masters of their respective fields, Steven Rinella 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 men to work hard for their mountain meal.

The Alaskan backcountry hunt continues as Steven Rinella 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.

Alone for 10 days in Alaska's Brooks Range, Steve and wildlife biologist Brandt Maxwell hunt their primary target, the big-antlered Yukon moose.

After ten days, Steve and Brandt have taken just one missed shot, but fortune smiles on them during their last day in the Alaskan wilderness.

Comedians Joe Rogan and Bryan Callen keep the mood light as they join Steve for some Sitka blacktail deer hunting in the mountains of Alaska.

Tackling the subject of ground game meat, Steve shares recipes from his "Wild Game Cookbook" sure to improve any chef's burgers, meatloaf and more.

Deep in the Amazon of Bolivia, Steve joins the region's tribal Tsimane people for hunting, foraging and catfish wrestling along the Casare River.

Steve heads into the jungle for exciting nighttime hunting with the Tsimane that brings him face-to-face with a threshold he vowed never to cross.

After gathering venison and fish by bow, Steve learns about meat care in a hot and humid locale, then bids farewell to the Tsimane with a banquet.

After two years working on the show, "MeatEater" producers Brittany and Helen get licensed and trained for a cow elk hunt in northern Montana.

Steve embarks on a quiet solo hunt in southern Arizona to stalk the wary and elusive Coues deer and savor some rare alone time in the desert.

With fellow bird hunter Ronny Boehme and wildlife biologist Ed Arnett, Steve hunts surprisingly delicious sandhill cranes near Lubbock, Texas.

Beating the odds, Steve draws a muskox tag to replace the one he forfeited years earlier, and departs for chilly Nunivak Island in the Bering Sea.

On a wild turkey hunt in California, Steve demonstrates ways of bagging and cooking the beloved bird, and makes his favorite turkey dish: schnitzel.

Having once heard the distinctive hoot of the sooty grouse outside of Ketchikan, Alaska, Steve returns for three days of challenging bird-stalking.

Steve enlists the aid of passionate sooty grouse hunter Barbara Gabier to help him puzzle through the complexities of this unconventional prey.

Over an open campfire, Steve demonstrates three different outdoor methods of preparing and cooking trout, ranging from savage to sophisticated.

Returning to his hunting shack on Prince of Wales Island, Steve uses a canoe to quietly slip up on his exciting but dangerous prey: giant black bears.

After a day practicing on clays with shotguns before hunting for game in Virginia, Steve demonstrates easy grilling techniques for dove and pigeon.

Steve joins a grizzly bear hunt in the Rocky Mountains of British Columbia and prepares a delicious feast, despite inclement weather.

While hunting in Wyoming, Steve disproves common myths about antelope and shares information about proper hunting and meat preservation techniques.

Steve and Ryan head into the mountains of Idaho to backpack hunt in their quest to bag a beast with a mighty reputation: the giant mule deer buck.

The quest for a giant mule deer buck in Idaho continues as Steve and Ryan get closer to their prey -- and the slow-cooked roast of their dreams.

Steve walks viewers through the complex process of breaking down a whole whitetail deer, transforming it into steaks, roasts, shanks and more.

After tuning up their shooting skills by taking aim at squirrels, Helen and Brittany hunt whitetail deer in Wisconsin with Steve and guide Doug Duren.

Helen and Brittany both get shots at Duren farm whitetail bucks, followed by a campfire hobo dinner that brings a close to their Wisconsin adventure.

Kentucky hunters and their dogs take Steve hunting for gray squirrels and cottontails, yielding a meal of biscuits, gravy and fried small game.

Steve and Janis head to the Sonoran Mountains of Mexico to hunt the elusive Coues deer & javelina.

Steve joins ranch manager and wildlife biologist Ben Binnion for a couple of days during his annual pig roundup to learn about the other side of the Texas hog story.

Steve explains what goes into beaver trapping while retelling stories of the mountain men who depended on this animal, for both its surprisingly delicious meat and incredible hide.

Steven's appetite and recipe book are ready to collaborate with chef Eduardo Garcia, who helps him cook whitefish empanadas, muskox tongue and more.

Steve returns to his black bear roots in southwest Montana for a spring black bear hunt. He's hunted these mountains before, it's a special place and he's glad to be back.

Set lines, limb lines, trot lines, turtle traps, bows and arrows, they all make it out onto the Kentucky water with MeatEaters Steven Rinella & Kevin Murphy.

Hot on a 100-year-old hunting tip from Aldo Leopold, Steven joins Karl Malcolm in New Mexico to chase the Merriam's wild turkey.

Actor and comedian Joe Rogan joins Steve on a bowhunting expedition to the Great Basin of Nevada for skittish quarry: the high desert mule deer.

Steve's friends Janis and Papa Janis join Steve on a moose and caribou hunt in east-central Alaska that's the fulfillment of a lifelong dream.

After early success on their moose and caribou hunt in Alaska, wild game has eluded Steve's party, so he and Janis decide it's time to take action.

On Prince of Wales Island in Alaska, Steve and former producer Morgan Fallon go fishing, stalk Sitka blacktail deer, and prepare a delicious feast.

Steve and his buddy Ronny Boehme head to southeast Wyoming, where they shoot clays with Gov. Matt Mead before heading out on a sage grouse hunt.

Steve hunts Sitka blacktails on Prince of Wales Island with his friends Ryan and Mark but ends up with a dinner of fried sea cucumbers.

Steve and his buddies Ryan and Mark have better luck splitting up as they continue their quest for a Sitka blacktail deer at the start of the rut.

During the cold closing days of elk season, Steve ascends thousands of feet into the Bitterroot Mountains of Western Montana, seeking a legal bull.

On an angling expedition along the Rewa River in Guyana, Steve and his Macushi guides catch exotic species such as black piranha and vampire fish.

Continuing on his Guyana voyage, Steve, with guides Rovin and Dennis, goes deep for redtail catfish then learns to craft arrows with curassow feathers.

In the third and final leg of his Guyana journey, Steve and his party portage their boats around rapids to bow-fish for pacu, an herbivorous piranha.

In Colorado's White River National Forest, Steve and his friend Brody Henderson chase mule deer through aspen groves, then taste-test their harvests.

Steve and his friend Remi Warren stalk Roosevelt elk on Afognak Island in the Gulf of Alaska, but inclement weather proves a significant obstacle.

Along with two buddies from the midwest, Steve flies into the wilderness of remote east-central Alaska to hunt during the Fortymile caribou migration.

Steve continues his hunt with friends Doug and Mark for Fortymile caribou during the herd's winter migration, culminating in a camp-stove fondue.

Steve spends an episode in the kitchen demonstrating how to prepare several of his favorite game dishes that include turkey, trout, dove, and venison.

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.

Steve joins wildlife biologist Parker Hall as they set lines for flathead catfish on the Missouri River and hunt gray squirrels for a unique recipe.

Steve and Janis hunt the forests of Washington for bull elk, but a bad arrow shot results in a slightly spoiled harvest and Steve feeling remorseful.

Steve and some local experts visit the marshlands of the Chesapeake Bay to hunt non-native sika deer and set a chicken-neck trotline for blue crabs.

The sika deer hunt in the marshes of the Chesapeake Bay yields better results -- and some delicious venison -- once muzzleloader-rifle season opens.

Steve and Janis serve turkey pâté and tacos before taking first-time hunters Tracy Crane and Maggie Smith into the hills of Montana for wild turkeys.

Steve heads south of the border into the mountains of Sonora in Mexico to hunt for the elusive Coues deer with buddies Mark Kenyon and Ryan Callaghan.

The Coues deer hunt in Mexico continues, and the ranch chef shows the crew how to make fresh chili colorado tamales with venison.

Steve flies with his brother Danny to the alpine ridges of Alaska, where they stalk Dall sheep while marveling at the stark beauty of the landscape.

Steve and chef Jesse Griffiths target redfish and sea trout with guide JT Van Zandt and flounder with Captain David Dupnik and end up with a feast.

Now on dry land, Steve and Jesse hunt nilgai, a large Indian antelope. The successful duo butcher a beast and dig into unique nose-to-tail dishes.