When Steven Rinella of MeatEater takes his cooking knowledge from the field to the kitchen to create his version of Thanksgiving Dinner, one thing is for sure – this is not your typical home-cooking. Sportsman Channel, the leader in outdoor television for the American Sportsman, brings audiences into Rinella’s kitchen for an unforgettable Thanksgiving dinner.  In true MeatEater fashion, Rinella uses wild game harvested from various hunts for every dish on the menu.  The featured dishes are as diverse as the lands Rinella hunts, from wild turkey galantine to smoked black bear ham and even a classic mincemeat pie.   Watch all of the ingredients come together for a mouthwatering meal on the first ever MeatEater cooking special Sunday, November 18 at 9:00 p.m. ET/PT during the Sunday Sportsman primetime block of programming.

The wild turkey galantine is created from a spring gobbler Rinella harvested in Montana. The turkey meat is ground with venison and fat to ensure tenderness and flavor and then delicately wrapped in turkey skin, which creates a sausage-like casing.

Rinella also demonstrates how to prepare a black bear ham and how to bake a classic mincemeat pie made with venison. The bear ham – or shoulder – is trimmed of fat and then brined in salt and sugar for two days before it is slow smoked until tender.  The mincemeat pie consists of venison, berries, and molasses. Rather than buy a pre-made pie crust at a store, Rinella decides to do his best and make one from scratch that includes rendered bear fat instead of store-bought lard.

“Folks who watch MeatEater are used to seeing me chasing game up mountains, and then cooking it in the field using primitive methods.  On this episode, I want to do something totally different,” said Steven Rinella, host of MeatEater.  “I want to show our viewers how to take some of the contents from their game freezers and turn them into an elegant Thanksgiving dinner that will blow your friends and family away.”

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Iamge courtesy Sportsman Channel

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