MeatEater Season 4 Episode 16
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 - 18Alaska Bear Hunt Part 2Sep. 25, 2014- 4 - 17Alaska Bear Hunt Part 1Sep. 18, 2014
- 4 - 16Hearts of Darkness-Ticker Cooking SpecialSep. 11, 2014
- 4 - 15Gila Monster-New Mexico Bull ElkSep. 04, 2014
- 4 - 14The Best Start-Wild Game Breakfast Cooking SpecialAug. 28, 2014
- 4 - 13Surf N Turk: Wisconsin Turkey & CarpAug. 21, 2014
- 4 - 12Big Buck Dreams: Mule DeerAug. 14, 2014
- 4 - 11Cold Water: Alaskan Seafood Cooking SpecialAug. 07, 2014
- 4 - 10Boone & Bugles: Kentucky ElkJul. 31, 2014
- 4 - 9Opening Day: Spring Beak: Florida Osceola TurkeyMar. 06, 2014
- 4 - 8Opening Day: Wisconsin Whitetail Pt. 2Feb. 27, 2014
- 4 - 7Opening Day: Wisconsin Whitetail Pt. 1Feb. 20, 2014
- 4 - 6The Northern Rockies: British Columbia Grizzly Pt. 2Feb. 13, 2014
- 4 - 5The Northern Rockies: British Columbia Grizzly Pt. 1Feb. 06, 2014
- 4 - 4Local Motion: Montana Bull ElkJan. 30, 2014
- 4 - 3Bull By Boat: British Columbia MooseJan. 23, 2014
- 4 - 2Full Boar: Whole Hog Cooking SpecialJan. 16, 2014
- 4 - 1Sea Bear: Alaska Spring Bear and SeafoodJan. 09, 2014
