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If you want know how to skin a squirrel in under a minute--you're in luck. The Batesville Method: the squirrel-skinning technique that MeatEater's Clay Newcomb learned from a buddy who lives Batesville, Arkansas.

Part 2 of MeatEater's Season 9 is now available on Netflix! Make sure to tune in to follow Steve as he heads out on more adventures in Colorado, South Dakota, Alaska, and Montana.

While cobia are prolific in the South, their annual fleeting visit to Chesapeake Bay is a much anticipated event. In this episode, YouTube stars Jay Siemans and Bri Andrassy outfit Das Boat for sightcasting to these brutal fighters while getting a crash course in the conservation efforts keeping the northern cobia run in check.

Steven Rinella gives a very detailed, step-by-step account of how to gut any horned or antlered game. The knife used here is a Havalon Piranta.

All across America hunters kick off the fall hunting season with a weekend of doves, friends, and food. Steve's lifelong friend, Ronny Boehme has invited Steve out to his digs in Virginia for the dove opener. To prep for opening day, Steve and Ron spend a day brushing up on their shooting skills on a sporting clays course followed by a pigeon hunt. Steve shares simple, delicious cooking methods for doves and pigeons.

To kick off Das Boat Northeast, Ryan Callaghan joins Joe Cermele in his home state of New Jersey to chase down striped bass—one of the most economically important fish in the region. But before they get after them, they’ve got to put the finishing touches on our 1973 Mako, which took months to turn from a pile of rotten fiberglass into a seaworthy vessel.

Nature always has a way of working things out: a fight for territory--the natural way. Watch as a rutting buck fights a bull angus.

In this episode, Captain Frank Crescitelli and MeatEater’s own Chef Jean-Paul Bourgeois get down and dirty in New Jersey’s iconic Barnegat Bay. While their focus is exploring what happened to the once flourishing weakfish population, they also spend time digging for clams, seining grass shrimp, and soaking greasy chicken parts for delicious blue crabs.