Steven Rinella joins ranch manager and wildlife biologist Ben Binnion in Texas to explore the often-overlooked aspects of hog management. During the annual pig roundup, Steve learns about the ecological impact and challenges of controlling the hog population, providing a deeper understanding of the complexities of hunting and wildlife management in the Lone Star State.
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In this episode, Steven Rinella joins forces with fellow hunter and wild game chef Hank Shaw in the hills of Central California to go after Columbia blacktail deer, wild pigs, and a handful of small game species that are in season. The end result is a culinary smorgasbord of epic proportions.
The last time Joe Rogan and Bryan Callen went out with Steven Rinella they were soaked head to toe and came home meatless. To remedy their meat crisis while keeping them dry, Steve sets up a springtime wild turkey hunt in sunny California. Steve gives Joe and Bryan the A to Z on hunting, butchering, and cooking the wild turkey. Steve caps off the introductory lesson by preparing his favorite turkey recipe: Schnitzel.
In the harsh desert Southwest, Steven Rinella has come to learn the truth about tracking a mountain lions.
Steve returns to southern Arizona to stalk the elusive Coues deer. Unaccompanied, Steve immerses himself in the quiet southwest desert and gets intimate with one of the most wary animals in the west. Throughout the hunt, Steve articulates why solo time in trophy country is good for the soul.
Steve and bird hunting aficionado Ronny Boehme join up with wildlife biologist Ed Arnett in Lubbock, Texas.
Steven Rinella takes to the canyons of the West Texas desert in search of javelina. In this broken, rocky terrain finding these unique critters isn't easy and getting a clear shot on a skunk pig with a bow is a whole other story. But Steve is inspired by the evidence of he finds of ancient hunters that used the area to prepare a meal that honors both the animal and our hunting ancestors.
Steven Rinella heads into the mountainous desert backcountry of west Texas after Barbary sheep, or Aoudad. These introduced sheep from North Africa are hard to find and harder to hunt. Challenged by the harsh environment, rugged terrain, and elusive sheep, Steve finds this hunt to be one of the most difficult he has ever undertaken.
Steven Rinella joins ranch manager and wildlife biologist Ben Binnion in Texas to explore the often-overlooked aspects of hog management. During the annual pig roundup, Steve learns about the ecological impact and challenges of controlling the hog population, providing a deeper understanding of the complexities of hunting and wildlife management in the Lone Star State.
Steven Rinella returns to the Yturria Ranch in south Texas, this time, to hunt turkeys and pigs with country.
Breakfast is the most important meal of the day, but is often overlooked by wild game cooks at home. Following a series of successful hunts across North America this past fall, Steve demonstrates how to cook a variety of breakfast classics using wild game ingredients—including black bear bacon, which Steve has never tried before.
In this episode, Steven Rinella steps out of the field and into the kitchen to showcase some of his favorite.
Steven Rinella learns new culinary tricks from Chef Eduardo Garcia, a wild game enthusiast from Charged Film & Montana Mex. As Eduardo shares his expertise in smoking meats and preparing wild game dishes, Steve takes notes, eager to expand his culinary repertoire and bring fresh flavors to his own wild game cooking adventures.
In this Cooking Special, Steve demonstrates how to butcher a whole whitetail deer.
Steve loves to fish as much as he loves to hunt.Steve is on a river in SW Montana for a day to catch.
Steven Rinella returns to the Yturria Ranch in south Texas, this time, to hunt turkeys and pigs with country.
Breakfast is the most important meal of the day, but is often overlooked by wild game cooks at home. Following a series of successful hunts across North America this past fall, Steve demonstrates how to cook a variety of breakfast classics using wild game ingredients—including black bear bacon, which Steve has never tried before.
In this episode, Steven Rinella steps out of the field and into the kitchen to showcase some of his favorite.
Steven Rinella learns new culinary tricks from Chef Eduardo Garcia, a wild game enthusiast from Charged Film & Montana Mex. As Eduardo shares his expertise in smoking meats and preparing wild game dishes, Steve takes notes, eager to expand his culinary repertoire and bring fresh flavors to his own wild game cooking adventures.
In this Cooking Special, Steve demonstrates how to butcher a whole whitetail deer.
Steve loves to fish as much as he loves to hunt.Steve is on a river in SW Montana for a day to catch.
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