Ep. 673: Cooking Bear Ribs and Getting Boned by Politics

Published: 2025-03-10 09:00:00

Description Show ▼

Steven Rinella talks with chef Michael Hunter of Antler Kitchen Bar, Brody Henderson, Janis Putelis, Randall Williams, Phil Taylor, and Corinne Schneider.

Topics discussed: The current state of US-Canada relations; Michael’s new cookbook; fox hunting on horseback; lampreys on scrotums; being knowledgeable enough to know when something actually costs money vs. saves money; boned from the left and boned from the right; submit your pictures for our 2026 F*cked Up Old Trucks calendar; Clear Cut Jani; Crown Lands; fall vs. spring turkey; Steve's CWD+ burger; when wild hog ribs are actually too fatty; and more.

Connect with Steve and The MeatEater Podcast Network

Steve on Instagram and Twitter

MeatEater on Instagram, Facebook, Twitter, and Youtube

See omnystudio.com/listener for privacy information.

Referenced Books

None

by Osborne Russell

Steve Rinella references a journal written by mountain man Osborne Russell that describes how the Shoshone people cooked beaver by burning off the hair and roasting it skin-on. He describes it as 'a very very good journal.'

Referenced at 01:35:10

None

by Jesse Griffiths

Michael Hunter mentions meeting Jesse Griffiths at the NWTF show 'with his new Turkey book,' indicating Griffiths has recently published a book about turkeys.

Referenced at 02:04:32

Hunter Chef in the wild

by Michael Hunter

Michael Hunter discusses his second cookbook, focused on cooking over fire. He mentions it contains about 100 recipes and includes wild game and seafood prepared over open flames.

Referenced at 02:16:32

The Hunter Chef Cookbook

by Michael Hunter

Michael Hunter references his first cookbook, which he worked on for ten years and which did very well, being sold in Bass Pro shops across the country.

Referenced at 02:16:32