S4-E02: Full Boar: Whole Hog Cooking Special

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 away all fat before freezing the meat. The fat will gradually spoil in the freezer and create off-flavors or downright inedible meat. Rather than...

Tips for Cooking on a Backcountry Hunt

My dad always liked that old Napoleon quote about how an army marches on its stomach. During hunting season, he kept a plastic milk crate full of assorted goodies, jarred venison, corned meat, dried fruit, jerky, coffee nips, crackers, and toffee peanuts in the back of his Jeep Cherokee so that he could keep me and my brothers’ spirits up when we might otherwise have turned tired and whiny. For sure, he and Napoleon understood something elemental...

MeatEater Mailbag: Virgin Elk Hunters and Cooking Morels

You’ve got questions. We’ve got answers—and if we don’t, we make ’em up. Every day fellow MeatEaters send us more than 100 emails and direct messages. Some are excellent questions, and we have to think real hard (or get real creative) to answer them. So, we decided to publish a series of our favorite FAQs. We’re here to help you become better hunters, anglers, cooks, and conservationists, so talk to us, ask us anything, and let us know what we...