MeatEater Cooks

Wild Game cooking with Steven Rinella and Chef Kevin Gillespie

4 videos
S1-E01: Steven Rinella and Chef Kevin Gillespie Fry Up Some Mountain Goat
S1-E01: Steven Rinella and Chef Kevin Gillespie Fry Up Some Mountain Goat

In a new take on the classic “meat and bread” combo, Top Chef finalist and Fan Favorite Kevin Gillespie shows Steve how to whip up a crispy Torta Milanese with the mountain goat Steve shot while filming MeatEater’s 10th Season. The duo harvest some fresh veggies from Steve’s garden while discussing the challenges that face anyone who hunts the high mountains. Kevin shares the story of his last Mountain Goat hunt while showing Steve a few chef tricks.

S1-E02: Dueling Ducks with Chefs Kevin Gillespie and Jean-Paul Bourgeois
S1-E02: Dueling Ducks with Chefs Kevin Gillespie and Jean-Paul Bourgeois

Chefs Kevin Gillespie and Jean-Paul Bourgeois explore the origins of the classic combo of Duck with rice by seeing who can whip up the best plate of food. Each chef prepares a dish representing their culinary background, and discuss how it’s possible for 2 different cuisines to have so much in common.

S1-E03: Quick and Easy Elk Stir Fry with Steven Rinella and Chef Kevin Gillespie
S1-E03: Quick and Easy Elk Stir Fry with Steven Rinella and Chef Kevin Gillespie

Steve Rinella and Chef Kevin Gillespie are back in the kitchen, this time to work some magic with meat from his New Mexico bull elk. Kevin shows shows Steve one of his favorite quick dinner fixes, Vietnamese-Style Shakin Elk. The two discuss some of the mythology surrounding marinades and brining, plus Steve shows off his prized culinary possession, his citrus juicer.

S1-E04: Hunting and Cooking Montana Pheasants with Ryan Callaghan and Chef Kevin Gillespie
S1-E04: Hunting and Cooking Montana Pheasants with Ryan Callaghan and Chef Kevin Gillespie

Ol Cal, Chef Kevin, and Snort knock off work a bit early one day to hunt some of the last of the season’s Montana pheasants. With a couple plump roosters in hand they return to Cal’s place so that Kevin can show him a classic French dish that transforms the tough to use legs and thighs of the pheasant into a meal fit for a king; or at least a hungry upland hunter.

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