People

Steven Rinella

Latest

Video: A Butchering Knife Actually Designed for Hunters

Butchering & Processing

Video: A Butchering Knife Actually Designed for Hunters

Say there’s a deer hanging in your garage. It might be in quarters or just missing its guts, but you know you’ve got a solid afternoon—minimum—to get all that venison in shape for the freezer and a year’s worth of meals to come. Triple that time and effort with an elk. Quadruple it with a moose...
MeatEater Launches Wild Game Spice Collection

Cook

MeatEater Launches Wild Game Spice Collection

Just in time for holiday cooking season: MeatEater Charismatic Megaspices. Seven exceptional blends straight from Steve’s kitchen to yours. These spice mixes come from years of tinkering and testing. Most commercial blends combine low-quality spices with too much salt. Not these. They’ve been...
Parker Hall’s Famous Squirrel Rollups

Recipes

Parker Hall’s Famous Squirrel Rollups

When you eat as many squirrels as Parker Hall, you need to find ways to move beyond the classic recipes. His squirrel rollups are a novel way to cook this delicious meat, and it’s kid friendly. The recipe is fairly simple. Once you have it down, you can adapt it to your own tastes and fill the rolls...
Steve’s Independence Day Grilling Tips and Recipes

Recipes

Steve’s Independence Day Grilling Tips and Recipes

Independence Day is here and grilling season is in full swing, so heed my words and do your wild game justice this 4th of July. For starters, make sure your grill is hot before cooking. Even if I plan to cook something on low heat, I start by turning it on high to get the grill ripping hot. This...
Wild Turkey Piccata

Recipes

Wild Turkey Piccata

The great thing about turkey meat is that it can be prepared in a number of different ways. One of our favorite dishes is wild turkey piccata, which is easy to prepare and a delight to eat.
The Small Game Field Dressing Guide

Butchering & Processing

The Small Game Field Dressing Guide

You should gut furred small game as soon as possible. Especially rabbits and hares, because there’s something about their innards that allows them to sour very quickly. In warm weather, it only takes an hour or so for the thin abdominal muscles to start turning greenish blue. It’s easier to skin...
Sweet and Spicy Wild Game Jerky

Recipes

Sweet and Spicy Wild Game Jerky

It would be interesting to know how many pounds of game meat get turned into jerky every year in the United States. That has to be an astounding number. After all, there’s nothing better than chewing on last year’s deer while you hunt for this year’s. While there’s certainly no shortage of great pre...
Wild Game Mincemeat Pie With Bear Lard Crust

Recipes

Wild Game Mincemeat Pie With Bear Lard Crust

My grandparents lived about four hours away when I was a kid, so they were never able to attend Grandparents’ Day at our elementary school. Thankfully, my parents were friends with an older couple named Vivian and Barney Kokuma, who faithfully dropped by to play the role. What I remember most about...
Rendering Wild Lard for Cooking

Butchering & Processing

Rendering Wild Lard for Cooking

Sportsman that are lucky enough to harvest a black bear should try rendering the fat from the animal.  Once rendered, this lard will become a staple in the house hold for cooking many different meals. When butchering black bears or wild pigs, if you get a fatty one, it’s very important that you trim...
How to Cook with Organs

Butchering & Processing

How to Cook with Organs

Beyond the wonderful steaks, roasts, ribs and ground meat your get from a kill, there is a lot of extra meat that is sometimes looked over by a hunter.  Using all the extras shows immense respect for your prey, as well as broadening your culinary pallet.  Use these tips to ensure you show maximum...