S6-E13: Cooking Special: Smoked Meats With Eduardo Garcia

Blood Thirsty: Everything You Need to Know about Collecting and Cooking with Blood

A Scottish breakfast typically includes eggs, beans, bread, and, if you’re lucky, some tomato. It’s a simple dish (some might say boring) that doesn’t reflect the rich history of castles, whiskey distilleries, and regal stags associated with Scottish culture. But redemption for this tired dish sits on the edge of the plate as a slice of blood sausage. Known as black pudding to the Brits, this semi-sweet, iron-y delicacy had me questioning my own...

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...

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...