MeatEater: 4x16
Hearts of Darkness: Ticker Cooking Special
While it’s considered a long-standing hunting tradition to eat the heart of your first kill, the heart is otherwise often underutilized in a wild game chef’s repertoire. Using the hearts from a wild boar, mule deer, caribou, moose and elk, Steven Rinella shares five of his favorite methods of preparing this underappreciated, nutrient-rich muscle.
4 - 1Sea Bear: Alaska Spring Bear and Seafood Jan. 09, 2014- 4 - 2Full Boar: Whole Hog Cooking Special Jan. 16, 2014
- 4 - 3Bull By Boat: British Columbia Moose Jan. 23, 2014
- 4 - 4Local Motion: Montana Bull Elk Jan. 30, 2014
- 4 - 5The Northern Rockies: British Columbia Grizzly (1) Feb. 06, 2014
- 4 - 6The Northern Rockies: British Columbia Grizzly (2) Feb. 13, 2014
- 4 - 7Opening Day: Wisconsin Whitetail (1) Feb. 20, 2014
- 4 - 8Opening Day: Wisconsin Whitetail (2) Feb. 27, 2014
- 4 - 9Spring Beak: Florida Osceola Turkey Mar. 06, 2014
- 4 - 10Boone and Bugles: Kentucky Bull Elk Jul. 31, 2014
- 4 - 11Cold Water: Alaskan Seafood Cooking Special Aug. 07, 2014
- 4 - 12Big Buck Dreams: Mule Deer Special Aug. 14, 2014
- 4 - 13Surf n Turk: Wisconsin Turkey and Carp Aug. 21, 2014
- 4 - 14The Best Start: Wild Game Breakfast Cooking Special Aug. 28, 2014
- 4 - 15Gila Monster: New Mexico Bull Elk Sep. 04, 2014
- 4 - 16Hearts of Darkness: Ticker Cooking Special Sep. 11, 2014
- 4 - 17Alaska Bear Hunt with Rorke Denver (1) Sep. 18, 2014
- 4 - 18Alaska Bear Hunt with Rorke Denver (2) Sep. 25, 2014
