#steven rinella
Book jacket for Spiegel & Grau | Art Director: Greg Mollica | Designer: Alex Merto | Photographer: PEDEN + MUNK | Published 2018
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Hey MeatEaters! We’ve decided to focus our efforts on our Trophy Country tumblr, so head on over there for breathtaking screen caps from each new MeatEater episode!
Thanks for following!
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Watch Hank Shaw and Steve cook up a Sardinian Hare Stew in this preview of Sunday’s season finale episode!
Tune-in to the Sportsman Channel this Sunday at 9PM ET to watch Steve and fellow hunter and cook Hank Shaw head to Central California to go after Columbia Blacktail Deer and Wild Pigs! It’ll be a culinary showdown of epic proportions!
This Sunday, Steve heads to Central California with fellow hunter and cook Hank Shaw (Hunter Angler Gardener Cook) to go after Columbia Blacktail Deer and Wild Pigs! It’ll be a culinary showdown of epic proportions! Tune into The Sportsman Channel at 9pm ET.
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“Coose”? or “Cowse”? How do you pronounce “Coues” Deer? Here’s Steve’s take… discuss!
Tonight, Steve and Remi Warren head to Sonora, Mexico to hunt for the ever elusive Coues deer during the peak rut season!
Tune in to The Sportsman Channel at 9pm ET.
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A pair of utterly shameless grasshoppers at play in the Gila National Forest.
Happy Hump Day, indeed!
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Steve and his buddy and Cody Lujan discuss potential factors in pronghorn antelope mortality rates in this video:
A friend passed along this photo. This mummified bull got himself caught beneath a fallen tree. Cruel world.
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Steven Rinella heads to a friend’s big-country ranch in Northeastern New Mexico to stalk the fastest and most wary big game animal in the US: the Pronghorn Antelope.
Tune in to The Sportsman Channel this Sunday at 9pm!
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Sucker fish: Would you serve it in a restaurant? Steve weighs the options after bowfishing for sucker in Michigan’s Muskegon Swamp in this video.
As some of you may remember, my friend Doug Duren produces the ultimate buck lure right in his own bladder. It’s called BMJ, or Buck Man Juice, and it works like a dream. (As of now, he has no plans to sell it. But I’m sure he’d be willing to negotiate.) If you don’t believe in magic, just check out these photos here!
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This Sunday, Steve returns to his cherished boyhood stompin’ grounds in Michigan’s Muskegon Marsh to bow-fish for sucker, bowfin, & gar!
SHARE if this is the bowfishing episode you’ve been waiting for!
Tune in Sunday to The Sportsman Channel at 9pm ET.
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We’re baaaack! Brand new episodes of MeatEater begin airing next Sunday, Oct. 6th at 9pm ET on the Sportsman Channel!
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A great Trophy Meal pic from MeatEater fan Garrett Abernethy:
“Filled my first doe tag yesterday afternoon with the bow. Today we made jerky and canned some.”
Looks tasty, Garrett!
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A little taste from our MeatEater hunt with Hank Shaw!
While I can’t tell you about the details of the hunt I did with Steven Rinella - MeatEater a couple weeks ago, I can tell you I made this Sardinian hare stew. And for the record, Steve and the crew liked it. A lot. http://honest-food.net/2010/02/11/hare-stew-hard-times/
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In recent months, I’ve been posting a few bits and pieces about wild hogs and the inherent controversies that travel along with those animals—things such as hunting access, the ethics of killing, and what it means to be non-native. I’ve tried to keep the tonality even and open-minded, knowing full well that I’d miss making some worthwhile points. After reading my stuff, an acquaintance named Jerick Henley, from Oklahoma’s Chain Ranch, took the time to write me and give some of his own thoughts on wild pigs. It’s a worthwhile read from a well-informed guy. I came away from his email with the pleasant feeling of seeing something a bit more clearly.
Read the e-mail here.
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“What’s less clear, though, is the impact that pig hunting might have on the broader legacy of American hunting and conservation. In our fervor to get rid of wild pigs, we’ve begun to condone otherwise illegal big game hunting practices that have been held as taboo by many American hunters for much of the last century: shooting them at night with infrared optics; shooting them from helicopters; shooting them and leaving them to rot; and, perhaps in the near future, shooting them for commercial markets.
These practices will certainly stay relegated to the taking of wild pigs, as state game agencies and the general hunting public would never tolerate these methods being extended to the harvest of deer or waterfowl or anything else. But still, it’s very important that first-time hunters realize the exceptionality of what they’re doing when they go after pigs with justifications and hunting methods that would be completely foreign to hunters of a previous generation. Wild pigs are a problem, and hunting can be part of the solution.”
In this article from Dark Rye, Steven Rinella discusses the growing concern over the ever-increasing population of wild pigs in America and its impact on hunting and conservation efforts.
Read the whole article here.
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Michael Ruhlman shares some really simple tips for curing meat that just about anyone can do in their fridge at home in part 2 of our conversation series.
In part 1 of a series, Steve sits down with Michael Ruhlman, author of Charcuterie, to discuss the history of cured meat. Ever wonder where Steve gets his sausage recipes? Look no further…
MeatEater Pop Quiz:
The following two photos were taken at my Southeast Alaska huntin’ and fishin’ shack, which I own with my two brothers and a buddy. See if you can correctly answer the following two questions:
Photo #1 (on the left): Upon catching this halibut with Steve’s brother Matt (right), Doug Duren texted Steve to announce that a 50-pounder had arrived in the boat. Was his initial estimate high or low? (Keep in mind that Doug and Matt are overgrown freaks of nature.)
Photo #2 (right): This photo was taken moments after our Yamaha 4-stroke blew up and started spewing oil while in pursuit of halibut. The question: based on appearances, does it look as though these two anglers are among the responsible parties who will now have to fork over thousands of dollars for a new engine?
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We dig it!
Inspired by @meateatertv’s grip & grub contest: last night I grilled Caribbean jerk backstrap steaks from my small antlered, big bodied southwestern North Dakota whitetail last November. I shot my buck during a freezing rain storm and decided some island heat would be a perfect contrast on the steaks.
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Anybody do any eel fishing lately? Watch as Steve demonstrates how to gut and smoke an eel!
The other day, someone on our Facebook page expressed disapproval that I’d hunt in California. They felt as though I should boycott the state because of its grotesque record on gun rights. I categorically disagree with this sentiment. The idea that one should harm a state’s hunting and fishing industries as a way of punishing anti-gun voters makes about as much sense as punishing your cat over something your dog did. If California had more hunters and a more vibrant culture of law-abiding gun-owners, their politicians might not be making the mistakes that they are. But beyond the practical issue of how to win the battle over gun rights and hunting rights, there’s the issue of patriotism. America is a union of states, bound together by shared blood, shared history, and shared values. I’ll continue to travel freely throughout the U.S, regardless of a state’s political climate, until the day I die. I’ll do it because I can. And because I love to.
Last month we asked you for your burning questions about hunting, MeatEater, Steve, or any topic that struck your fancy. Well, we filmed Steve’s responses, so watch and see if your question was answered!
Bluegills taking a warm bath. Never mind the mouse trap in the background. I grill those, anyway.
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Making bluegill fish tacos, with a largemouth thrown in just to piss off self-righteous catch n’ releasers.
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