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    Steven Rinella
    Steven Rinella
    Steven Rinella is the host of the Netflix Original series MeatEater and The MeatEater Podcast. He's also the author of six books dealing with wildlife, hunting, fishing and wild game cooking, including the bestselling MeatEater Fish and Game Cookbook: Recipes and Techniques for Every Hunter and Angler.

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    MeatEater Launches Wild Game Spice Collection

    MeatEater Launches Wild Game Spice Collection

    5m3s

    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 specifically designed for wild game meats—bold enough to hold up, but not overpower, what you worked so hard to bring home. We could go on and on, but just...

    Recipes

    Season 8, Episode 1 Recipes: Parker Hall 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 with whatever ingredients you like.

    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 will help with the searing process and create good, distinct grill marks.
    Once the meat is on the grill and cooking, everyone—even me—has the burning...

    Recipes

    Sweet and Spicy Wild Game Jerky Recipe
    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-blended jerky-making kits on the market, it is fun and rewarding to make your own.
    This is a favorite recipe of mine...

    Recipes

    Wild Game Mincemeat Pie With Bear Lard Crust Recipe
    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 Vivian was that she loved to make mincemeat pies. Her preferred meat was venison neck. My dad would pass a couple of necks along to her every...

    Recipes

    Whole Venison Neck Roast BBQ Recipe
    This neck roast bbq recipe is a great dish to make with a whole venison neck, or a 4-to-6 pound piece of elk or moose neck. Since the neck is a heavily used muscle it takes a lot of cooking to tenderize the meat. l have great luck using a slow cooker.
    After 6-8 hours, the meat can be pulled right off the bone. The spine ends up looking as clean as a museum specimen, and the meat is perfect for BBQ sandwiches.

    Recipes

    Stuffed Turkey Breast Recipe
    I love to stuff and mast whole wild turkeys, but it always leaves me wishing that I’d saved some of my bird for the rest of the year as well. This recipe is part of the solution to that problem. You stuff and roast just a single boneless breast, and then save the rest of your turkey for grilling, smoking, or whatever other recipes you enjoy.
    I make a pocket in the breast with a long-bladed fillet knife, then pipe the filling into the pocket and...

    Recipes

    Braised Venison Shanks Osso Buco Recipe
    This osso buco recipe turns the lowly shank into a fine-dining creation. You can use the shanks from any big game animal with equally great results for this osso buco recipe.
    When I’m butchering, I simply wrap my shanks in plastic wrap and freezer paper and then freeze them whole. When I’m ready to cook this dish, I unwrap the shanks and slice them into 2-1/2-inch-thick discs while they’re still frozen.
    You can use a standard...

    Recipes

    Wild Game Summer Sausage Recipe
    There are three main reasons I love summer sausage. First, it’s virtually indestructible. You can bring it along on backpack hunts and camping trips without having to worry about it going bad or getting crushed inside your backpack or cooler.
    Second, I love it because it’s flavored heavily enough to hide the off flavors of rutty old bucks or black bears that have gotten themselves involved with less-than-ideal food sources.
    Third, I...

    Recipes

    Goose Leg Confit Recipe
    We have far more Canada and snow geese in the United States now than at the time of European contact, and hunters around the country are enjoying extremely heavy harvests.
    More than ever, people are looking for interesting and novel approaches to cook these large birds. One of my favorites is goose leg confit, an ancient preparation in which goose (or duck) legs are cured in a dry brine and then preserved in fat.
    While pork lard works handily, it...