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.

After a spring bear hunt near his cabin on Prince of Wales Island in Alaska, Steven Rinella sets out with traps and rod in hand to reap in the wealth of seafood in the waters nearby. There, he catches Dungeness crabs, spot prawn, and rockfish and takes some time to dig clams on the shore near his cabin. Before returning home, Steve demonstrates how to clean and prep the seafood to freeze and store. Back in the kitchen, Steve creates a handful of dishes—both traditional and not-so-traditional—that take full advantage of that irreplaceable flavor of wild-caught seafood.

Set against his annual muley hunt, this year in southwest Colorado, Steven Rinella takes to the lectern and fills us in about his favorite critter, the mule deer. As Steve hunts he will share his vast knowledge about the species, how to hunt it, how to butcher it, and most importantly, how to cook and eat it.

Steven Rinella scratches his spring turkey itch this year as he visits Southeast Wisconsin to call in some big eastern Toms with his buddy Jerod Fink. The guys plan to do some serious cooking, and have plans to serve and enjoy a real Midwest turkey and fish fry.

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, Steven Rinella demonstrates how to cook a variety of breakfast classics using wild game ingredients—including black bear bacon, which Steve has never tried before.

After four years of waiting, Steven Rinella draws a coveted, limited-entry public land elk tag and heads into New Mexico’s Gila National Forest on a solo backpack hunt. His biggest challenge here is the vast expanse of hills covered in enough timber to hide an army – demanding lots of glassing and even more hiking. Here, even just one missed opportunity could result in an empty freezer at home.

The Alaskan backcountry hunt continues as Steven Rinella and Rorke Denver manage to maneuver their way through the thicket and find themselves hot on some bears. Their luck holds out and the hunt is successful, but Rorke soon learns that the hunt is only half the battle. After a lesson in field butchering, Rorke and Steve head back to camp to do a little fishing and foraging to round out their bear feast.

Steve walks viewers through the complex process of breaking down a whole whitetail deer, transforming it into steaks, roasts, shanks and more.

After tuning up their shooting skills by taking aim at squirrels, Helen and Brittany hunt whitetail deer in Wisconsin with Steve and guide Doug Duren.

Helen and Brittany both get shots at Duren farm whitetail bucks, followed by a campfire hobo dinner that brings a close to their Wisconsin adventure.

Steve and Janis head to the Sonoran Mountains of Mexico to hunt the elusive Coues deer & javelina.

Steve joins ranch manager and wildlife biologist Ben Binnion for a couple of days during his annual pig roundup to learn about the other side of the Texas hog story.

Steve explains what goes into beaver trapping while retelling stories of the mountain men who depended on this animal, for both its surprisingly delicious meat and incredible hide.

Steven's appetite and recipe book are ready to collaborate with chef Eduardo Garcia, who helps him cook whitefish empanadas, muskox tongue and more.

Steve returns to his black bear roots in southwest Montana for a spring black bear hunt. He's hunted these mountains before, it's a special place and he's glad to be back.

Set lines, limb lines, trot lines, turtle traps, bows and arrows, they all make it out onto the Kentucky water with MeatEaters Steven Rinella & Kevin Murphy.

Hot on a 100-year-old hunting tip from Aldo Leopold, Steven joins Karl Malcolm in New Mexico to chase the Merriam's wild turkey.

Steve heads to the panhandle of Idaho to join wildlife biologist and dedicated houndsman Bart George for a mountain lion hunt. Bruce Dunkin, Bart’s mentor and hunting buddy, joins the crew as they attempt to cut a cat’s track and let the dogs loose for a hunt in the deep timber of the Idaho mountains.

Now on dry land, Steve and Jesse hunt nilgai, a large Indian antelope. The successful duo butcher a beast and dig into unique nose-to-tail dishes.

On horseback, Steve heads into the Wyoming backcountry to stalk mule deer with Janis Putelis and Adam Weatherby. Snowfall complicates the hunt.

Still looking for game in Wyoming, Janis resorts to a mule deer drive. The trio use a discarded oven rack to help them prepare venison ribs.

Steve draws a coveted muzzleloader elk tag in Colorado's San Juan Mountains. But the expedition is sabotaged by the gear, wind and rival hunters.

In the flooded cornfields of northeastern South Dakota, Steven finds the ideal conditions for duck hunting with Cal and waterfowl expert Sean Weaver.

Record-breaking New York Mets first baseman Pete Alonso fulfills a dream by hunting mule deer with Steven at a private ranch in Southern Colorado.

Traveling by pack mule, Steven heads into the wilds of Western Montana with his friend Clay Newcomb in search of wild turkey and black bear.