The Best Episodes of MeatEater Season 5

Alone for 10 days in Alaska's Brooks Range, Steve and wildlife biologist Brandt Maxwell hunt their primary target, the big-antlered Yukon moose.

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After ten days, Steve and Brandt have taken just one missed shot, but fortune smiles on them during their last day in the Alaskan wilderness.

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Comedians Joe Rogan and Bryan Callen keep the mood light as they join Steve for some Sitka blacktail deer hunting in the mountains of Alaska.

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Tackling the subject of ground game meat, Steve shares recipes from his "Wild Game Cookbook" sure to improve any chef's burgers, meatloaf and more.

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Deep in the Amazon of Bolivia, Steve joins the region's tribal Tsimane people for hunting, foraging and catfish wrestling along the Casare River.

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Steve heads into the jungle for exciting nighttime hunting with the Tsimane that brings him face-to-face with a threshold he vowed never to cross.

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After gathering venison and fish by bow, Steve learns about meat care in a hot and humid locale, then bids farewell to the Tsimane with a banquet.

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After two years working on the show, "MeatEater" producers Brittany and Helen get licensed and trained for a cow elk hunt in northern Montana.

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Steve embarks on a quiet solo hunt in southern Arizona to stalk the wary and elusive Coues deer and savor some rare alone time in the desert.

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With fellow bird hunter Ronny Boehme and wildlife biologist Ed Arnett, Steve hunts surprisingly delicious sandhill cranes near Lubbock, Texas.

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Beating the odds, Steve draws a muskox tag to replace the one he forfeited years earlier, and departs for chilly Nunivak Island in the Bering Sea.

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On a wild turkey hunt in California, Steve demonstrates ways of bagging and cooking the beloved bird, and makes his favorite turkey dish: schnitzel.

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Having once heard the distinctive hoot of the sooty grouse outside of Ketchikan, Alaska, Steve returns for three days of challenging bird-stalking.

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Steve enlists the aid of passionate sooty grouse hunter Barbara Gabier to help him puzzle through the complexities of this unconventional prey.

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Over an open campfire, Steve demonstrates three different outdoor methods of preparing and cooking trout, ranging from savage to sophisticated.

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Returning to his hunting shack on Prince of Wales Island, Steve uses a canoe to quietly slip up on his exciting but dangerous prey: giant black bears.

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