Wild Game Master Class with Steven Rinella | MeatEater Season 7

Steve spends an episode in the kitchen demonstrating how to prepare several of his favorite game dishes that include turkey, trout, dove and venison.
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[@undereasy5736]

This is the best way to do a cooking show IMO. Full process, A-Z, while not flooding your brain with minute details. Outdid yourselves again guys! ❤

[@jgk4259]

Old mate's cooking skills have improved in leaps and bounds since he was preparing rare bear :D

[@Night-Jester]

Yeah paid for that one with Trichinosis.

[@jorgscholze1994]

@@Night-Jester In Deutschland ist eine Trichinenprobe für Wildschwein, Dachs und Waschbär vorgeschrieben. Bei euch nicht ? Bären gibts bei uns nicht.

[@Night-Jester]

@@jorgscholze1994 Guten tag. I don't think we test for trichinosis unless the meat is exported. USDA just recommends you cook your meat well. Steven Rinella got trichinosis from undercooking a bear he hunted and caught himself.

[@ZacharyGreen-y7n]

@@Night-Jester its happens. Thats the way of gathering your own food. Risks are taken and sometimes they dont pay off.

[@Night-Jester]

@@ZacharyGreen-y7n Oh yeah definitely worth it to live off the land and independently! Gotta pay to be a player.

[@boone6751]

Man, this has me so pumped for the Glorious 1st. This season I solemnly vow to make deer ribs and pluck my doves. 18 days! Thanks meateater!

[@IAmAMeateater]

The hymn going during the trout segment got me. Beautiful

[@FugiLopez]

Thank you for your services. You’re a great human being and hopefully you’ll appreciate it for your knowledge and your cooking skills.

[@patallen5095]

Steve, I love how you celebrate the outdoors, nature and the riches it provides! I'm not a hunter, but if I ever see game on the menu, I order it!! 👍

[@charlesdoze8907]

Hey Steve! When oh when will you grace us you out in the field. I most certainly miss the historical and poetic aspect you put in your episodes. It’s what made me decide to start hunting.

[@ABIDEOUTDOORS]

Did I hear “Be Thou My Vision” around the 6-7 min mark?? Such a beautiful hymn.

[@HVU52]

Always appreciate these types of episodes. Thank you, Steve and the Meateater crew. 🙏❤

[@benwright67]

Really enjoy the show and hunts but these cooking shows are so helpful! I've used and enjoyed several of your recipes and like learning about different uses for overlooked cuts if meat. Thank you. Keep it up!

[@ИльдарМуртазин-ж2к]

Hello!!!I'm from Russia. Your hunts are very interesting and well filmed, and the dishes are very appetizing!!! Keep creating for connoisseurs, they will definitely like it!!!

[@joanneganon7157]

The best Turkey I've ever eaten Wild! The best Trout smoked Wild! Thanks Steven , I haven seen you cook for use in a while🎉. JO JO IN VT 💞

[@John-e8e7g]

I'm absolutely using the rib recipe this fall. Keep up the great content.

[@connosps4656]

thank you Steven! 😎👍

[@shanejones2254]

So happy there's another season!!! Lets go!!!

[@Qwertylol]

Watching this has me excited for this year’s deer season! Hoping to have 4 generations hunting on the property for the first time, and hopefully not the last time!

[@warbirdflyerF4U]

Awesome recipes Steve thank you for sharing 😊

[@lyndonhamby7432]

Heck yeah. Thanks Steve. You’re the man 👍🏻👍🏻🇺🇸

[@stefansalvenmoser2640]

Greetings from Austria. As a Hunter and Chef for more than 30 years i aprechiate each of your Videos. We do the seasoning a little bit different but we work the same style. 🎉❤

[@fredcarter7003]

This is what I call great video, just reminds me of growing up

[@garytanton6782]

Ole Steven the greatest thank buddy. U the man.

[@husarodelrey2159]

Be Thou My Vision on guitar now seems like the perfect sort of music for prepping fish in winter

[@Longtrailside]

Very well done! Apprecieate all the hard work involved in making this video.

[@Oedk1]

This has been the best cooking video and recipes I have seen tbh I really wish I could see more of it from every hunt that you do I am very curious of what you do with what you hunt I am very new to the channel so I don’t know what you’ve done in the past but like what I seen 👍🏼

[@karlarrington5362]

You're giving me ideas again, thank you!

[@davidjimenez9843]

Excelente programa,gracias por compartir esos conocimientos saludos y muchas bendiciones 🙋‍♂️🙋‍♀️💖🤙🏻

[@2500zman]

If I'm feeling lazy, i mix my ground wild turkey 2to1 with Jimmy Dean breakfast sausage. Highly recommend it if you want an easy sausage

[@charleywalker2982]

Now you done it, I’m hungry 😋 ❤ 👍 👍

[@rabbithomesteading3797]

😛

[@christabbada2861]

Thanks sooo much! Awesome video

[@justinpayne2854]

That was perfect, a great way to start eating wild game!! I love mine on the grill so maybe a grill special next for dove, wigeon, deer and grouse!?!?

[@johncalliope197]

A shoulder roast is one of my favorite things mom made growing up

[@bradandonian626]

One of your best episodes! Just need to add some wine pairings.

[@nicholaseedy3244]

Me winning the lottery is getting to go out with the MeatEater crew.

[@lewismooney3941]

Oooooo cooking episode! Love these!

[@jlyons3996]

This blade looks awesome!

[@Night-Jester]

Steve is too cool and fun.

[@Jezus42]

"Brought to you by US Boarder Patrol" 😂

[@zanderboy]

great video! i love your work, sending good vibes from the UK

[@chadsingleton732]

Great episode.

[@tylergearardo3497]

Hey, meateater crew get some more gnome shirts and gnome stuff back in stock please!!

[@TJ-bg4fw]

For real, those were some of my favorite patterns and my old ones have some damage!

[@kjewell91]

Yes!

[@tylergearardo3497]

@@LM-id1bbexactly, I experienced the same thing. Hence the comment. I have the gnome tusslin with a mermaid shirt, now has a hole in it. Got stickers, one which is of the same gnome cooking up some jackalopes and another which he’s packing out the trophy unicorn.

[@Idrivthetrain]

Haha. Wearing one now that’s seen its fair share. Really could use some upgrades!!!

[@Idrivthetrain]

Haha. Wearing one now that’s seen its fair share. Really could use some upgrades!!!

[@nicholasfrancoeur3897]

Looked like Steve wanted to punch Joe when he said that Turkey was not as good as deer back strap...passionate he is about his meats!

[@mikecollins8241]

But he knows better then to swing on Joe 😂

[@johndyer9232]

@@mikecollins8241😂😂

[@angelpuerto7043]

Your the best Steven

[@richard217]

Wow ...delicous are these recipes in your cookbook.....

[@erugila]

💯 Steven is right on the duck. Everything else also, but Mallard breast cooked correctly beats tenderloin. Spot on brother. I learned it 15 years ago on accident. My dad helped me. lol. Gonna send this one to the young guys.

[@tomwilson9034]

Thank you for making such good informative videos

[@zeedub10]

That sheep ribs looks really good.

[@want2boutdoors274]

Best damn cooking show I've seen 🔥🔥🔥🔥

[@missourimongoose8858]

I made some turkey sausage last april with his recipe and its good my nephew loves it but being southern my brother and i added some spice to ours

[@anthonyweigand6377]

Everything looked amazing.

[@pavelkalinin2192]

Тот кто добыл и приготовил достоин уважения

[@codybaines3142]

Amazing video!

[@Gunsandbunsmma]

I feel like Baby in Dirty Dancing watching this Steve. “Ur wild!!”

[@sonnyp1573]

SPOT ON! Deep fried dove and quail is the SH!T

[@whitey129]

Would love to see Steve get some classically trained cooks on, or even spend some alone time with one in a kitchen. These recipes are all obviously delicious, but are all hiding the taste of the protein on some nice cuts. The venison braise recipe is almost bang on the money. Best advice in the kitchen is keep it simple. With proper technique the best things you'll ever taste won't have much more than salt and pepper. Keep up the videos Steve.

[@Ilie-s4y]

Cea mai frumoasă vânătoare este când vânezi si pregàtesti pe loc.

[@Danzilly]

Dam good eating! I ready for fall!

[@HawkenHorse]

Great video.

[@scott6252]

Looks good never tried deep fried dove before, a nother good recipe is duck curry over rice with pineapple and nut and coconut toppings.

[@randomreviews6207]

I cooked dove last season with just salt and pepper and cooked them medium rare. I swore I was eating filet mignon. I had always cooked them all the way through.

[@Retired2013]

I hate shows where you wish you could taste everything versus just watching it and learning….. I have eaten wildgame since I was 3, I’m 54 now and still eating it over anything else…. But to be honest, I can cook it and I have zero idea if I did it right, cause I have nothing to compare it to…. Wish you would come visit my town and have a cooking class, as I would definitely be interested and there

[@ryanmccart3822]

Love these episodes! Don't love the 4-5 ads that interrupt a 20 minute video. I make mental notes to not buy from any company that had an ad in the middle of videos. Beginning or end, cool.

[@Outdoor-Tactics]

This is the good stuff.

[@Jimmynitro76]

Love your peak refuel meals Steve! Are there gonna be any other menu's or just the two?

[@FISH-WERNER-OUTDOORS]

First like and comment 😂 great show

[@chrisdavis469]

Excellent!

[@Vincent-xs7fn]

what means 'tacky when you touch them'? (about the trout). Love this video!

[@RayzCustomBuildz]

Idk Steve I'm from the deep south of north Carolina we fry our dove like fried chicken. Hard to beat

[@matthorn3302]

Good work.

[@FafaThompson]

Would you consider listing the culinary tools and names of them and maybe insight into where you got them. No pressure. Thanks

[@BobaPhettamine]

nice i love the cooking videos

[@ballistic350]

You gotta try , deer poop soup dish , and deer laab, squirrels cooked in banana leaves hmong style

[@drewandcharlie7583]

Mallard duck is the worst abused of all the game meats. By far. I’ve seen people essentially throw them out. Like shooting carp with a bow. But skin-on mallard duck is some of the best meat on earth. Its not a little bit of red. Its red. And its beautiful. The best meat you can get. I’d like to see an episode that is just fish.

[@rabbithomesteading3797]

Hey! Leave the microwave out and it will be good! But also with a little dose of fun into it! 😀

[@epsteined3899]

7:43 is peak Steve

[@Andi.Mitchell.Designs]

Sponsored by the U.S. Border Patrol huh. That’s cool.

[@samuelemeryjiujitsu]

A good border is the literal start of a good country.

[@TheGlennslattery]

#meateater G'day Steve, just curious on the venison ribs. Did you remove the inner membrane? Or being cooked for so long, it doesn't matter? NQ Australia, where the Chital/Axis Deer are proflific.

[@Fisher_Munro]

Oh it tastes way better 3 days in than day 1

[@alexsilva9536]

YES SIR...MERICA

[@christianniem844]

I want the rib rack with the bullet hole in it!

[@FugiLopez]

And to cook I love to cook too and enjoy your cooking tips. Maybe we could do collaboration

[@tonyarena2148]

So I am unsure if it would work since I haven't tried it yet. But years ago, my best friend was the GM of a higher end restaurant, and they specialized in game meat, i.e. elk, duck etc. But they would sometimes get quail and he would often make me quail parmigiana. Would that work for dove or duck or goose or he'll anything else?

[@Fishing0683]

I smoked a deer shoulder, cut in small pieces for tacos

[@Gslice-ok4ck]

I can’t quite tell, but I think Weston might be a sponsor…

[@blakemusiccarter3102]

Do you gut the doves before frying? I own the cook book and this episode and the book is not clear on that matter. I’d assume yes, let me know!!!

[@mikecollins8241]

On the blade roast, it is CRITICAL to cut the blade in half. Otherwise, the meast is very stringy, with LONG fibers..

[@dp5430]

What temp if I used bear for the summer sausage?

[@ryanbuckley3314]

Help out a greenhorn. How I deal with the shot? I can't cook with a bunch of #2 in there? I have to teach myself, and I'm just trying to stay ahead of the bird so I don't get too much lead in my meat, but it's hard and I don't hear much about this on the shows. Help me with a rookie question.

[@pearlriverproductions9652]

You just cook it as is and be careful when you chew

[@movnplaumlurrz5905]

💯💯💯💯💯

[@tylergearardo3497]

Woo! First like and comment!!

[@5sheppard]

Now I wanna play red dead redemption

[@chadclayburg1410]

It always tastes better when you have to earn it.

[@hungrypigsfarm2959]

hey do you need a ontarian Meat Eater to join the Meat Eater Team!!!

[@FugiLopez]

Hopefully one day I could get to hunt with you and if you’re ever interested in interested in hunting in West Texas by big Bend let me know I have some friends they have land there and some real good wild game

[@mississippimoonshine1028]

ONE KEY INGREDIENT YOU'RE MISSING FOR YOUR TURKEY SAUSAGE,,,SAGE!!!

[@sharkdog2609]

Nice, I’ll skip the sugar and vegetable oil though. Lived on wild game my whole life, it’s surprising that you take such fine food and put refined sugars and machine lubricant (vegetable oil) on it. Try cooking in tallow instead, and stick with raw honey if u want sweet; just my take though to each their own.

[@desmomotodesmomoto2033]

Vegetable oil/seed oils are super bad for you. Use tallow, butter, gee, lard.

[@johnsapienza4860]

What was the liquid added to the grind at 14:27?

[@johnsapienza4860]

Fermento!

[@johncalliope197]

14oz of bacon. You getting those shrinkflation packs of bacon

[@Fishing0683]

Why not gut the doves?

[@wyattlavallee8078]

Is the fat on the venison ribs still waxy