Culinary

Ryan Callaghan hits the kitchen with 4th generational Chef and owner of The Hummingbird's Kitchen, Linda Huang. Linda teaches Cal the basics of Chinese cooking with two simple, yet delicious recipes using meat from Cal's backcountry mule deer buck. You probably have all of these ingredients at home...

Brad Leone joins Ryan Callaghan in the MeatEater kitchen to cook up a bone warming recipe perfect for a cold and wet spring afternoon. Brad and Cal had plans to recreate the recipe from The MeatEater Outdoor Cookbook by substituting bear meat for turkey. But when the freezer burn thawed off, they...

Chef Jesse Griffiths and MeatEater's Ryan Callaghan talk turkey giblets, hunting, and tactics. The guys whip up a hearty pasta perfect for cold spring nights in turkey camp or when you need to impress dinner guests. Look for these recipes in The MeatEater Outdoor Cookbook and The Turkey Book.

On this episode of MeatEater Cooks, Mark Kenyon and Kevin Gillespie team up to prepare Moussaka with some hard earned ground venison. There is nothing fast about this technical layered dish, but the end result is worth the time in the kitchen.

Join Janis Putelis and Kevin Gillespie as they prepare mountain lion sandwiches right from Janis’ kitchen. With a recipe that includes sausage, bacon, cheese, homemade coleslaw, and a fresh mountain lion loin - Is it possible this could be the best sandwich ever made? Tune in to find out. Presented...

Follow along as Chef Kevin Gillespie takes wild game to the next level. Kevin explores the importance of ingredients harvested from the land and shows us how you can make a meal using only wild foods that rivals any five-star dining experience.

Seth and Chester are no strangers to a good fish fry. In this episode, they're working with Chef Kevin Gillespie to find a slightly more elevated approach to this classic preparation. The end result is sure to leave you with a strong desire to head out and catch a limit of walleye.