Ep 14. Primal Cuts: Bone-In Cooking Special

In MeatEater season 3 episode 14, host Steven Rinella takes a unique approach to cooking wild game by showcasing his favorite bone-in cuts. The episode, entitled "Primal Cuts: Bone-In Cooking Special," features Rinella's personal recipes for some of the most popular game meat cuts, including ribeye, shanks, and chops.

Throughout the episode, Rinella takes the viewer on a journey through the cooking process, exploring different techniques and methods for preparing each cut. Along the way, he offers advice on selecting the right seasoning and setting the perfect temperature to achieve optimal flavor and texture.

One of the highlights of the episode is Rinella's demonstration of how to prepare venison ribs. He breaks down the basics of preparing and cooking the ribs, including removing the silver skin, marinating the meat, and smoking it over low heat to achieve a tender, flavorful result.

In addition to venison, Rinella also explores the bone-in cuts of other game animals, including elk, wild boar, and bear. Each segment includes a unique recipe tailored to the specific cut of meat, highlighting its natural flavors and textures.

Throughout the episode, Rinella emphasizes the importance of respecting the animal and utilizing every aspect of the meat. He demonstrates how to use the bones to create a flavorful broth and showcases his technique for rendering and using animal fat in cooking.

In addition to the cooking demonstrations, the episode features stunning footage of Rinella and his crew as they hunt and gather the ingredients for each recipe. From stalking elk in the mountains to foraging for mushroom and herbs in the forests, Rinella showcases the beauty and bounty of the wilderness.

Overall, "Primal Cuts: Bone-In Cooking Special" is a must-watch for any foodie or outdoor enthusiast interested in cooking wild game. Rinella's passion for the animals, the land, and the food shines through in every segment, making for a truly unforgettable viewing experience.