Steven and his brother Matt load up the llamas for a backcountry spring Turkey hunt in Montana’s Powder River Breaks. This rugged terrain is the brothers’ long time stomping ground and they will pack deep into the badlands to get away from people and close to some Toms. Featured meal will be camp-fried turkey schnitzel.

America’s desert Southwest is a sharp, hard country of cactus, deep canyons, and big cats. Steven arrives to learn the truth about one of the hunting world’s most controversial acts—tracking a Lion with dogs until it is bayed on a cliff or in a tree. Learning from two expert lion hunters, he immerses himself in a style of hunt that is utterly new to him. He is humbled by the challenge it presents, this hunt is physically brutal and emotionally taxing. Sometimes the reward of the hunt is the thrill of success and a delicious meal, and other times it’s a more personal, and possibly more important lesson of knowledge and humility.

Hunting a powerful living relic from a bygone era, Steven Rinella heads into the mountains of the Sonora Desert on a true, wild, free-ranging buffalo hunt. Steve knows Buffalo, but seeing and stalking these beasts in this dry, stark habitat is a wild experience, very different from anything he’s every done. After a careful long-distance stalk Steve takes a young bull and winds up with yards of incredible bison meat to share with his family, friends, and locals. With a little help, Steve prepares a true multicultural feast for a table of hungry cowboys.

Steven Rinella flies halfway around the world to take on the mystical Red Stag in one of the most beautiful settings in the world—New Zealand’s South Island. Steve learns whether his North American hunting skills will translate for these foreign beasts.

Steven Rinella and local Wild Pig legend, Darren Moore, spend a wild, action-packed day tracking down Captain Cook boars in the thick New Zealand bush. Their tools for the job include two little pig dogs, a knife, and some real grit. These pigs are tenacious and possibly dangerous to both the men and the dogs, and this is as visceral as a hunt gets. When success is had, Steve learns an eye-popping technique for field-prepping whole hogs.

Steven Rinella gears up for a massive climb into New Zealand’s Southern Alps in pursuit of Chamois and Tahr. Guide and friend, Remi Warren, will show Steve the ropes of hunting the high-country of New Zealand’s alpine. The men will travel light and hunt for food as they go, basing out of an alpine hut as they locate their quarry. This hunt turns adventurous quickly; with an impassable glacial river between Steve and his goal, things get dangerous and intense.

Steven Rinella continues his hunt in New Zealand working towards his ultimate goal. Featured meals will be rock-grilled Chamois, Tahr Tartar, and a mountaintop Tahr-B-Q.

The Pilgrims didn't get their turkey at the store and neither does Steven Rinella. On this special Holiday episode Steve cooks three enticing dishes: Wild Turkey Galantine, Smoked Black Bear Ham, and his take on the traditional Mincemeat Pie. Appetites will run large as Steve makes a special meal for his family and friends.

Steve and special guest, the author Tim Ferriss, travel to the remotest corner of Alaska to catch the annual migration of the famed Western Arctic caribou herd. On the open tundra they are met with challenges, wild adventures, and grizzlies. After two intense hunts for bull caribou, they feast on a stew of caribou sirloin and root vegetables thickened with bone marrow.

After drawing one of the most coveted big game permits in North America – a Tok Management Area Dall sheep tag – Steven Rinella heads out for a truly rare and epic Alaskan experience. Along with two buddies, Steve is dropped deep into the Tok backcountry. After a rugged hike through nasty weather, Steve’s skills and fortitude are tested against his elusive, high-climbing quarry.

The culmination of Steven Rinella’s Tok Sheep hunt should not be missed, and just in case the Dall Sheep hunt isn’t enough, Steve and his hunting partners head upriver to chase bears. An exciting stalk ensues, and plenty of meat eating is enjoyed. Featured meals are Dall sheep steak with wild blueberry pancakes, Dall ribs cooked over a rock oven, and willow-roasted black bear loin.

Steven Rinella crosses the border to call in and chase some big Gould’s turkeys. Of the five turkey species in North America, the Gould’s is the largest and is heavily protected in the US. On this unique Mexican adventure, Steve will be hunting with friend and expert Jay Scott, who knows the area better than anyone. After their successful hunt Steve will use special, locally-sourced charcoal to grill up a big, brined, delicious bird.

Steven Rinella prepares a collection of appetizers from animals harvested on recent MeatEater episodes for this "Big Game" cooking special. Featured dishes include tahr chili, Dall sheep sliders, Javelina tacos, and caribou sausage.

Steven Rinella and his friend Ronny Boehme drive into the mountains of southwest Montana to hunt the high ridge tops for dusky grouse. Featured meal is dusky grouse jalapeño poppers and grouse fettuccine with a white wine and cream sauce.

In the first installment of this two-part behind-the-scenes MeatEater episode, Steven Rinella promises his crew he will provide them with some venison to share with their families for Thanksgiving Dinner.

The behind-the-scenes special of MeatEater continues. Will Steven Rinella be able to provide his crew with venison from a Montana mule deer for Thanksgiving Dinner?

In this two-part episode, television personality Joe Rogan and his best friend, comedian Bryan Callen, join Steven Rinella on a float trip for mule deer through the rugged Missouri Breaks, hunting and camping along the way. This is as adventurous of a first hunt as anyone could hope for, and Steven’s special guests are in for a memorable experience in some gorgeous country.

The second installment of a two-part episode covering the first hunt taken by comedians Joe Rogan and Bryan Callen. If all goes well, Steven Rinella will treat these newbies to traditional camp meals such as buck liver cooked with onions and a whole venison head roasted in a bed of coals.

While Steven Rinella has had multiple experiences with spot-and-stalk hunting for javelina, in this episode he’s shown an entirely new tactic when his buddy Remi Warren demonstrates how to use a predator call to bring the peccaries in at a full run. The results are surprising. After the hunt, the javelinas get turned into a local delicacy, Chorizo de Javelin, with help from an experienced Mexican ranch cook. In addition, Steve and Remi hunt for coyote with the intent of roasting a whole animal. You won’t believe your eyes.

Steven Rinella returns to his cherished boyhood stomping grounds in Michigan’s Muskegon Marsh to bow-fish for sucker, bowfin, and gar. Along the way, he demonstrates the rich bounty of wild foods that can be found in this freshwater paradise. Featured meals are salt-packed sucker and fried gar.

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 is designed to escape and Steve will need his A-game to get within range of a healthy buck. With impeccable marksmanship, Steve will harvest his game and head to the kitchen to prepare a big pot of Antelope Chile packed full of New Mexico’s most famous red or green export.

In this cooking special, Steven Rinella shows his fans some of his favorite preparations for big, bone-in cuts of red meat. Interspersed with highlights from his recent caribou, buffalo, and mule deer hunts, the show features recipes that utilize some of the most underappreciated parts of big game animals. This episode is an attractive and delicious tribute to Steve’s gun-to-table ethic.

Steven Rinella returns to his favorite hunting grounds of Sonora, Mexico to hunt for Coues deer during the peak rutting season. Steve sets camp in the high country and spends days glassing for these small and elusive deer while his hunting partner, Remi Warren, tries to stalk one with a bow. To cap off the hunt, Steve cooks a batch of venison ribs braised in a Dutch oven buried beneath the coals.

In this episode, Steven Rinella joins forces with fellow hunter and cook 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 to cap any hunt, anywhere.

On a spring hunt in Florida Steven Rinella got his hands on a wild barred hog. In the field Steve demonstrates the best way to break a hog down and bring him home. Later, Steve and his good friend, chef Matt Weingarten, cook four preparations from the hog’s head, skin, trotters, muscle, and guts.