MeatEater Season 2 Episode 13 Cooking Special: Wild Game for the Big Game

In MeatEater season 2 episode 13, titled Cooking Special: Wild Game for the Big Game, host Steven Rinella is joined by chef Jesse Griffiths as they prepare a feast of wild game in anticipation of the Super Bowl.

The episode begins with Rinella and Griffiths selecting various cuts of meat, including venison, wild pig, and duck, from Rinella's freezer. They discuss the importance of properly handling and storing wild game, as well as the benefits of eating locally-sourced, sustainable meat.

As they begin to prepare the meal, Griffiths shares his expertise in wild game cookery. He demonstrates a variety of techniques, from grilling to smoking to slow-cooking, and offers tips for enhancing flavor and tenderness. Rinella and Griffiths also discuss the differences between wild game and domesticated meat, noting that wild game can be leaner and tougher, requiring different cooking methods.

Throughout the episode, Rinella and Griffiths share recipes and cooking strategies, including how to make a venison shepherd's pie, a wild pig barbacoa, and a duck gumbo. They also discuss the importance of using all parts of the animal, from the organs to the bones, and offer suggestions for creative ways to incorporate them into dishes.

The episode culminates with Rinella and Griffiths serving their feast to a group of hungry football fans. As they enjoy the meal, Rinella reflects on the connection between hunting and cooking, noting that both are rooted in a deep respect for the animals and the land they come from.

Overall, Cooking Special: Wild Game for the Big Game is an informative and entertaining episode that showcases the delicious and nutritious benefits of wild game meat. Whether you're a seasoned hunter or simply interested in learning more about sustainable eating, this episode is sure to inspire and educate.